Gingerbread Cookies and Gingerbread Cupcakes

Gingerbread Cookies and Gingerbread Cupcakes

WARNING: I’m writing this post with a little bit of anger in my heart.

I’m just letting it all out before the turn of the year so I could  start the new year with love and a positive vibe.

Last night, I found out that somebody started a blog and copied many of my post, verbatim.

I was shocked.

The blog is a Malaysian blog and she copied form both The Peach Kitchen and The Wandering Peach. I don’t want to put her link here because she might get a lot of hits

I don’t know the reason why she copied my posts. Maybe she’s too lazy to write her own or she doesn’t know English too well.

Maybe she’s a fan and she loves me too much.

Whatever the reason is, it is just not right to copy somebody else’s work.

Imitation is the greatest form of flattery, I know. Plagiarism isn’t.

I pour my heart out in writing each of my post and I don’t want to see them in anyone else’s blog other than mine.

I already reported the piracy to Google and will wait for G’s response in the next few days.


To the person who copied my posts,

I would like to give you a pat in the back for a job well done……………………………with a knife.

And I also want to give you a tight hug…………….around your neck……………………with a rope.

That is how angry I am.

I’d take out your brain but I already know you don’t have one, because if you do, you won’t be copying anybody’s work.

Happy New Year!

Gingerbread Cookies and Gingerbread CupcakesGingerbread Cookies and Gingerbread Cupcakes

Gingerbread Cookies


3 cups all-purpose flour, plus an additional ½ cup or so to have on hand for rolling out the dough
½ tsp baking soda
¼ tsp baking powder
½ cup (1 stick) unsalted butter, softened
½ cup dark brown sugar
2 tsp ground cinnamon
2 teaspoons ground ginger
½ tsp ground cloves
¾ tsp  salt
1 large egg
½ cup unsulfured molasses
royal icing (recipe not included)


  • In a large bowl, mix together the flour, baking soda, and baking powder. Set aside.
  • Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy.
  • Mix in cinnamon, ginger, cloves, and salt, then eggs and molasses.
  • On low speed, slowly add the flour mixture, mixing until just combined.
  • Divide the dough in half, forming the dough into disks and wrapping each disk in plastic. Refrigerate at least 1 hour or overnight.
  • Preheat oven to 350F. Roll out the first disk of dough between two pieces of lightly floured plastic wrap to 1/4-inch thick. Cut into little gingerbread men and place on a parchment lined baking sheet, 1-2″ apart. Freeze or refrigerate the baking sheet briefly to firm up the dough, about 15 minutes. Repeat with remaining dough.
  • Bake cookies in the middle of your oven until crisp but not dark, 12 to 14 minutes.
  • Before cookies cool-off, insert a toothpick at the part between the legs to make it stand later on top of the cupcake. Let the cookies cool on the baking sheet for 5 minutes, then remove to wire racks to cool completely.
  • Draw the face and the buttons using royal icing

Gingerbread Cupcakes


½ cup canola oil
½ cup sugar
½ cup molasses
1 egg, room temp and beaten
1-½ cup flour
½ tbsp ground ginger
1 tsp cinnamon
¼ teaspoon salt
⅛ teaspoon ground cloves
½ cup boiling water
½ tblsp baking soda
butter cream {whatever flavor you want}


  • Preheat oven to 350° and line muffin tins with baking cups.
  • In mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add beaten egg until well mixed.
  • In a medium bowl whisk flour, ginger, cinnamon, salt, and cloves. Whisk into molasses mixture until well combined.
  • Boil water and remove from heat. Add baking soda and whisk into batter.
  • Fill baking cups 2/3 full and bake for 25 minutes, or until toothpick comes out clean when inserted. Set aside to cool.
  • Top with butter cream. Top with gingerbread man cookie.

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14 Responses

  1. It is not good to copy someone’s hardwork, tsk, tsk tsk anyway I love the gingerbread.. How I wish I could make that too. LOL btw my entry for FTF is up too I hope you can visit thanks 

  2. How did you find out? Let us  know kung anong sagot ng Google sa report mo ha. You are so right – pawis at dugo ang binubuhos para mapaganda ang post tapos kokopyahin lang! Sana man lang kinredit ka noh.

    Anyway… smile na. Happy New Year!

  3. Ohhhhh how frustrating!!!!! There is nothing worse than someone stealing your work that you have worked soooooo hard on!!!!!

  4. Ugh I’ve had that happen to me before and it’s the WORST.  Google is usually pretty good about shutting them down, though.  Keep us posted on what happens!  And try not to let it get you down. Imitation is the sincerest form of flattery, after all.

    LOVE gingerbread!  Definitely want to try both the cookies and the cupcakes. Yum!

    Happy new year!

  5. Tsk ! I think she just can’t resist when she saw that mouthwatering awesomeness hahahaha Maybe she’s the same one who plagiarized one of the blog post of one my fave blog , she’s based in Malaysia , too 😛

  6. Yikes, I hope the dimwit’s blog’ll be shut down soon. Anyway, happy new year peachy! + According to my wordpress annual, you’re my blog’s 3rd top commenter! thank you! 

  7. I am so sorry for your trouble. that is very frustrating. What goes around comes around, so don’t worry.  These gingerbread cupcakes are adorable!

  8. OMG! may ganun?? isn’t blogging like a personal diary? things on your mind and stuff? hell, piracy is everywhere!
    Oh well, happy new year Peach!
    The cupcakes and gingerbread cookies looks delish!

  9. That’s awful! It’s flattering but it’s a terrible thing to do. But you gingerbread cupcakes are fantastic! They’re so pretty. Everytime I see baked stuff like these I wish I could bake too for my little girl *sigh*

    Visiting from FTF and wishing you a happy new year!

    Twerp and I

  10. so sorry to hear that somebody copied your posts…i hope that google has already responded to your report. a similar incident happened to me also and would you believe it was another Pinay? but it’s all in the past now so…just that i have an idea how you might be feeling right now…i hope it will be resolved soon!

    thanks much for sharing over at Food Friday, Peach!
    here’s hoping that all those ‘copy and paste’ m*r*ns will have more interesting stuffs to do this 2012… and the next and the

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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