Entries Tagged 'Baking' ↓

Molasses Spice Cookies

Confession time:
I didn’t “make up” the original recipe for these cookies, but because I simply cannot cook anything as written these change up each and every time I bake them. They are consistently great no matter what I’ve tweaked because of mood, ingredient availability, inspiration, general laziness… So I’m posting it in here.

Also because Heather asked for the recipe :)

This is what I put in the last batch, I’ll put some options & hints the end.

But first a cookie secret:
Like many cookies, these get better if you make the dough overnight-36 hours ahead of time. There now my secret is out, I make the dough, saran wrap the bowl & leave it in the fridge til I have time to bake. The sugars & spices marry together with the butter = magic.

Makes about 3 dozen

Prep

375° & rack in middle position

(2) cookie sheets w/parchment paper

1/2 C mix of ginger sugar, turbinado & superfine sugars in a flat bowl for rolling

 

Ingredients

2-1/4 C flour

1 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

2 tsp ginger

1/2 tsp cloves

1/4 tsp allspice

1/4 tsp black pepper

1/4 tsp chinese 5 spice

1/4 tsp cardamon

3/4 C softened butter (1-1/2 sticks)

1/3 C sugar

1/3 C dark brown sugar (packed)

1 large egg yolk

1-1/2 tsp bourbon vanilla

1/2 C dark molasses

 

Whisk the flour, soda, salt, pepper & spices and set aside.

Beat butter and sugars on med speed until light & fluffy, about 5 min. Beat in vanilla & yolk until combined, beat in molasses, about 30 sec each addition, scraping bowl & beaters as needed.

Add flour mixture and beat on low until combined, about another 30 seconds, it will be a soft & sticky dough. At this point I scrape the dough into a lump in the bowl, cover & put in fridge til later. That’s not necessary, you can go straight to baking at this point.

Wet hands with cold water and roll rounded tablespoons of dough into balls, then roll balls in the sugar mixture to coat. Place about 2″ apart on the parchment, these will spread out.

Bake 1 cookie sheet at a time until edges are set but the centers are still soft & underdone 10-12 min. Don’t overcook!!! Let them set on sheet another 10 min. they will flatten, crack and wrinkle with a crispy outside & chewy middle. Transfer to rack to cool if you can wait, or eat warm.

Variations

Rolling sugar:
I’ve used regular ol’ granulated, superfine, turbinado, demerara, ginger sugar or orange sugar.

Spices:
I’ve used fresh grated ginger or orange zest in the dough sugar. Also varied spices and amounts. Include? curry powder, nutmeg, chai spice, chili powder, pumpkin spice, different types of vanilla, and substituted rum for part of vanilla.

Frosting:
Glaze cooled cookies with rum & powdered sugar.

Do not use margarine instead of butter. It won’t work.

 

Banana Blueberry Apple Coffee Cake

I have been making a bunch of crumbles and quick breads to use up some of the “on their way out” fruits that we have now that I am trying to up my fruit and veggie intake. Can’t seem to get through them fast enough and I figure this coffee cake has at least 1 tasty serving in it (along with the butter and sugar).

Made Up Coffee Cake

Preheat oven to 350° and butter 8 x8 casserole or other pan.

Bowl 1:

  • 2 apples, diced fairly small
  • handful frozen blueberries
  • 1/4 cup chopped walnuts
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • juice of 1/2 sweet lime (or lemon juice to prevent browning)
  • grate of nutmeg
  • 1/2 tsp sweet lime zest

Bowl 2:

  • 2 Tbsp butter
  • 1 TBsp oil
  • 1 egg beaten
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 3 Tbsp yogurt
  • 1 very ripe banana
  • 1/2 tsp lemon extract

Bowl 3:

  • 1 cup flour
  • 1  tsp baking powder
  • 1/2 tsp baking soda
  • sprinkle salt
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • sprinkle nutmeg

Bowl 4 (topping):

  • 1/4 cup chopped walnuts
  • 2Tbsp flour
  • 2 Tbsp brown sugar
  • 1/4 cup sugar
  • sprinkle each: ginger, cinnamon, nutmeg
  • small handful honey nut o’s cereal – pulverized
  • 2 Tbsp cold butter

Gently mix bowl one and set aside.
Beat bowl 2 until creamy
Stir together ingredients in bowl 3, add bowl 1 and bowl 2 and mix. Will be fairly stiff batter/dough.

Dump into pan and smooth out.

Crumble cold butter with dry ingredients in bowl 4 to make topping and sprinkle evenly over dough.

Bake about 30 minutes or until skewer in center comes out clean.

Let cool slightly before eating so as not to burn your tongue.