Month: December 2014

Kinky Holiday Kookies


 

Merry XXX-Mas 2014 - Kinky Kookies and Milk

As I sit here celebrating the winter solstice at moonrise, I am warmed.  Warmed by the yule tide and good cheer of the season that is brimming with religious observations, rituals, folklore, and fantasy.  Reindeer fly, jolly ole’ St. Nick hands out gifts, sugar-plums dance and gingerbread men run as fast as they can.  At first chance, the little guy jumped up from the oven rack to escape his fate of being the love cake of a little old woman and a little old man.  The tale would have you believe that in the end he was out foxed and eaten by the sly one.  But the fox is much trickier than you think.  When she returns home with the gingerbread man, she places him in the oven with the gingerbread woman she prepared earlier for them to both bake.  She sets the timer and while she waits, she enjoys the sweet aromas rising from her oven.  The spices of cinnamon, nutmeg, cloves, and ginger all swirling together creates a lustful yearning.  She thought to herself, “sugar and spice really does make everything twice as nice”.  She opens the oven to check their doneness and there she discovers the way to feed lovers.

Merry XXX-Mas.

Gingerly yours,

Honey L’Amour

KINKY KOOKIE POSITIONS

  • Lovers’ Favorite Position #1
  • The Archimedean Screw – Ananga Ranga
  • The Tiger’s Tread – Ishimpo, Japan translated as The Tao of Sex
  • Reverse Cowgirl

Merry XXX-Mas 2014 - Kinky Kookie Positions

RECIPE

Gingerbread Cookies – Basic Recipe | Yield: 24, 2 ½ inch gingerbread men and women

  • ½ cup molasses
  • 2 tablespoons milk
  • 4 tablespoons (1/2 stick) unsalted butter
  • ¼ cup brown sugar
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • Icing tubes, sprinkles, cinnamon hearts

COOKING INSTRUCTIONS

  •  Preheat oven to 350 degrees.  Lightly butter 2 cookie sheets.
  • Bring molasses to a gentle boil in a saucepan
  • Place butter and sugar in a mixing bowl.  Pour the boiling molasses mixture into the bowl and combine with the butter and sugar until butter is melted
  • In a separate bowl, mix together the flour, baking soda, ginger, cloves, cinnamon, nutmeg, and salt.  Add in the molasses mixture and combine until the dough comes together.  {if dough is dry, add 1 tablespoon of water at a time; or, if, dough is too wet, add 1 tablespoon of flour at a time, until it reaches the right consistency.
  • Form the dough into a ball, place it on a lightly floured work surface and roll it out to about ¼ inch thick.
  • Cut out gingerbread shapes using cookie cutters {I used cookie cutters by Master Bakers and Bonkin Biscuits}