Tonight I’m leaving for New York with my sister and her friend. I’m really excited because I have never been there before. I just wanted to do a quick post before I left because I will be gone for 9 days. These are cookies I made for my mums work I think a little more ginger could be added because it wasn’t all that gingery(if that’s a word)so add some more ginger. I hope everyone has a great new year!
Chocolate Gingersnap Cookies
2 cups all purpose flour
1/4 cup cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/2 cup butter, at room temperature
1 cup sugar
1 large egg
1/4 cup molasses
2 tsp balsamic vinegar
1 tsp pure vanilla extract
1/3 cup semisweet chocolate, coarsely chopped (or mini chips)
1/3 cup crystallized ginger, finely chopped
1/3 cup coarse sugar (or additional granulated sugar), for rolling
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, sift together flour, cocoa powder, baking soda, salt and all spices.
In a large bowl, cream together butter and sugar until light. Beat in egg, followed by molasses, balsamic vinegar and vanilla. Either by hand or with the mixer on low speed, gradually stir in all of the flour mixture, mixing only until no streaks of flour remain. Stir in chocolate chunks.
Form dough into 1 inch balls and place on baking sheet. Press cookies gently to flatten slightly and bake for 10-12 minutes, until browned around the edges.
Makes about 3 dozen.
These are the cinnamon rolls I make every thanksgiving morning for while we watch the parade.I get up extra early so they are warm out of the oven when everyone else wakes up. These can be good for Christmas morning also or Christmas eve morning.
Traditional Cinnamon Rolls
6 1/2 tablespoons granulated sugar
1 teaspoon salt
5 1/2 tablespoons unsalted butter at room temperature
1 large egg slightly beaten
3 1/2 cups all-purpose flour
2 teaspoons instant yeast
1 1/4 cup of buttermilk
1/2 cup cinnamon sugar
fondant glaze(4 cups sifted powder sugar mixed with 1/2 cup of milk)
1. Cream together the sugar,salt, and butter on medium high speed in an electric mixer with a paddle attachment. Whip in the egg. Then add the flour and yeast and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, nixing for approximately 10 minutes, or until dough is silky and supple. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat in oil. Cover the bowl with plastic wrap.
2.Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
3.Mist the counter with oil and transfer the dough to the counter.Roll dough out into2/3 inch thick 14 inches wide 12 inches long. Sprinkle with cinnamon sugar and raisins,then roll up into a cigar shape log. Cut 8 to 12 pieces about 1 3/4 inches thick.
4. spray 1 cake 9 inch pan or pie plate with nonstick spray. Stick buns close together.
5.Proof at room temperature for 75 to 90 minutes or until the cinnamon rolls double in size. You may also retard the dough in the refrigerator for up to 2 days and can pull out 3 to 4 hours before baking allowing to proof.
6. Preheat the oven 350 degrees with oven rack on the middle shelf.
7.Bake for 20 to 30 minutes or until golden brown.
8.Let the rolls cool for 10 minutes then streak with fondant glaze. Then serve once set.
These are some bars I made for a cookie party I did. My mum really enjoyed these,their filled with a cream cheese center with a butterscotch crumble on either side.
2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
2 cups all-purpose flour
1 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 (11-ounce) bag butterscotch chips
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 lemon, zested and juiced
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.
In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.
Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.
All I can say is finals finals and some more finals. ugh. I have wanted to post a lot more on here but school has not allowed me to do that. This is gingerbread I made a few weeks ago and is really good. I dipped it in butter and then granulated sugar at the end to give it a little more sweetness and it makes the little loaves look prettier too.
1/2 cup butter, softened
1/2 cup dark brown sugar
1/4 cup molasses
1/4 cup dark Karo corn syrup
1 egg beaten
1 1/2 cup flour
1 tsp. baking soda
1/2 cup buttermilk, at room temperature
2 oz knob fresh ginger finely chopped and peeled
Cream together the butter and sugar. Add molasses, corn syrup, eggs and salt, and beat until smooth. Mix together the flour and baking soda. Whisk in half the flour/baking soda mixture,then half the buttermilk, and repeat. Stir in the ginger until it is well dispersed.
Pour into mini loaf pans or 8″ square buttered pan and bake at 350 degrees for 35 minutes. Let cool then serve.
This is a easy treat that kids will love and adults too. I made these out of boredom and really liked them.
What you will need:
Homemade Rice Krispie treats(or store bought)cut into squares
1 pound/16 oz chocolate melted
tiny cookie cutters of Christmas shapes
Stick a rice krispie treat onto a Popsicle stick then dip in melted chocolate. Let dry.Divided fondant into 3 pieces. Dye one green,red,brown. Roll out into 1/4 inch thickness and cut out for shapes. Use edible marker to do any details you want. stick the fondant onto the hard krispie treats and enjoy!