Tag Archives: ginger

Molasses Crinkles

molasses-crinklesTo be completely honest, I was short on time. I had intended to make a pie over the weekend, but just couldn’t swing it. So I baked a quick batch of cookies instead.

Just as tasty, but much quicker.

Of course, all this time I saved by making cookies instead of pie was wasted when I lost the charger for my camera battery. I spent a good hour looking for it, and another hour pouting about it, before I finally discovered it in the car, of all places.

(Pretty sure I put it there when we went on family vacation, and then I forgot the actual camera.)

I guess I could have just made cookies and not photographed them, but where’s the fun in that?

molasses-crinkles-5b

In my head, I was picturing the classic Chocolate Crinkles, a cookie I seriously adore, and hoping I could make something with the same texture, and a different flavor profile. I wasn’t really sure it was feasible.

In the end, I came pretty close.

Well, except that I burned the first pan-full. But let’s not talk about that.

molasses-crinkles-2b

For this recipe, I went a little heavy on the molasses, partly for the texture it gives the cookies, but mostly for the flavor.

This cookie is a little on the chewy side. If you want something crispier, just bake them an extra minute or two! The extra time you spend will be worth it.

molasses-crinkles
Print

Molasses Crinkles

A chewy, spiced molasses cookie, rolled in powdered sugar.

Cook Time 12 minutes
Servings 3 dozen

Ingredients

  • 1/2 cup butter softened
  • 1 tablespoon vegetable or canola oil
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3 tablespoons molasses
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 2 cups flour
  • about 1/2 cup powdered sugar for rolling

Instructions

  1. Combine butter, oil, sugar, and brown sugar. Add eggs and molasses and mix well.

  2. Add salt, baking powder, cloves, nutmeg, ginger, and cinnamon, and mix to incorporate. Add flour and mix just until incorporated.

  3. Place powdered sugar in a shallow dish. Roll dough into balls, and roll in powdered sugar to coat. Place on a greased or lined baking sheet.

  4. Bake at 350F for 11-13 minutes. Remove to a cooling rack and let cool.

 

Carrot Cake with Lemon Ginger Frosting

 This original carrot cake recipe uses fresh carrots and cream cheese frosting.

Carrot Cake with Lemon Ginger Cream Cheese FrostingOne difference I have noticed between my beloved sister and myself, is that when we are baking, I really prefer to make cookies and bars, while Em tends to bake a lot of cakes.

The real problem with this is that she and I live in different states, so if I want a sample, I have to make it myself.  I’m turning it over to Em now, to tell you about her latest genius cake creation.

 

Whenever I’m thinking about recipes that I could underwrite to this blog, I have to do my homework to make sure I’m not repeating something Jen has already done.

This week I decided to make a carrot cake as a homecoming surprise for my sister-in-law who has been out of town caring for her 94-year-old grandmother for two weeks because, let’s be honest, she’s kind of a saint.  My husband requested carrot cake.

I figured, of course Jen has already done a carrot cake recipe, but then I checked, and then I double-checked.  Then I triple-checked only to find that no such recipe existed on that pages of Jen’s Favorite Cookies.  Upon a little introspection, I’ve decided both to right this wrong and disown my sister for having a baking blog without this obvious and amazing staple.

(See related post: Hummingbird Cake)

Carrot Cake with Lemon Ginger Cream Cheese Frosting from JensFavoriteCookies.com

Add this to your Cake Recipes board on Pinterest!

I discovered not too long ago that people either love or loathe carrot cake, which I find surprising since carrot is one of the few cakes that I actually enjoy.  Having said that, I ordered a slice of carrot cake from a bakery once and I learned that day how painful and cruel life can sometimes be because I bit into it and found a raisin.

Maybe people who dislike carrot cake have only tasted the ones riddled with superfluous garbage like raisins and walnuts.  “Yuck!” said the woman who is posting a recipe with ginger and lemon zest in a cream cheese frosting.

Carrot Cake with Lemon Ginger Cream Cheese Frosting from JensFavoriteCookies.comCarrot Cake with Lemon Ginger Cream Cheese Frosting from JensFavoriteCookies.com

I guess I get it though, putting vegetables in cake sounds a little off-putting, albeit markedly less offensive than the time my Mom put vegetables in Jell-O (true story).

Another possibility is that none of these carrot cake haters has had a carrot cake made specifically for them…a really fun gesture when you’re not trying to take photos of your creation afterword to make it look like you know what you’re doing, which I never do.

So, you know, ignore the smears of orange frosting where there used to be lettering because the welcome home gesture was both hilarious and well-deserved.

 

Want more?  Try these made-from-scratch cakes!

easy-hummingbird-cakeeasy-caramel-cake-recipeschocolate-frosting-cake

 

Carrot Cake with Lemon Ginger Frosting
 
Cook time
Total time
 
A fresh carrot cake from scratch with lemon ginger cream cheese frosting.
Author:
Recipe type: Cake
Ingredients
CAKE:
  • 1½ Cups flour
  • ½ Cup sugar
  • ½ Cup brown sugar
  • 1 tsp. baking soda
  • 1½ tsp. salt
  • 1 tsp. cinnamon
  • 2 eggs
  • ¾ Cup vegetable oil
  • 1½ Cup grated carrots
  • drizzle of honey
FROSTING:
  • 1 8-oz. package cream cheese, softened
  • 3 Tbsp. butter, softened
  • ¼ powdered sugar
  • ¼ milk
  • 1 tsp. fresh ginger, grated finely
  • zest of 1 lemon
Instructions
  1. For the cake: . Preheat oven to 350 degrees. Grease a 9-inch round cake pan; line bottom of pan with parchment paper (trust me).
  2. In a large bowl, combine flour, sugar, brown sugar, baking soda, salt, and cinnamon. Add eggs and vegetable oil until well mixed. Add carrots and mix.
  3. Pour into pan. Drizzle with honey. Bake for approximately 40 minutes (or until a cake test comes out clean). Remove from oven and cool 10 minutes. Remove from pan and allow to cool completely before frosting.
  4. For frosting: In a large bowl, combine all ingredients. Mix until smooth.
  5. Add more powdered sugar and/or milk to get a consistency you like.

 

Giant Ginger Cookies

Giant Ginger Cookies;  These giant ginger cookies are a holiday favorite, made extra large for big cookie lovers!

Giant Ginger Cookies from Jen's Favorite CookiesIt’s the very last day of Cookie Week.  The last day of bloggers banding together to share amazing cookies for the holiday season.

The last day of molasses, and eggnog, and peppermint, and blessed blessed chocolate.

It’s also the last day of the giveaway, which makes today your very last chance to win big.

Yes, yes, I might be a little overdramatic.  After all, cookie recipes cannot be stopped.  There are an infinite number of holiday cookie ideas out there to be discovered.

And next year, we will probably hold another fun Cookie Week event.

However, I thought these Giant Ginger Cookies would make a fitting finale to this year’s cookie week.  Wanna know why?  It’s because they are the very first recipe I ever put on this blog.

Giant Ginger Cookies

That’s right.  Clear back in December of 2009, this recipe was the beginning of my glorious blogging career.  This post had no photos, no stories, just a simple recipe.  And almost 4 years and over 300 blog posts later, they are back.

They’re back because they’re fantastic.

This is not my original recipe, by the way.  I wish I knew whose it was, so I could shake their hand.  I did make the odd tweak here and there, mostly to cut the recipe in half because 12 humongous cookies is quite enough, thank you very much.

Giant Ginger CookiesGiant Ginger Cookies

Before I say goodbye for today, let me share a couple ways you can make the most of this fun event.  First… Follow the COOKIE WEEK board on Pinterest!

 

Second, ENTER THE GIVEAWAY!  We’re giving away a 9-speed Kitchen Aid hand mixer, a silicone baking mat, and lots of other awesome cookie baking supplies, and there are lots of ways to enter.

And last, be sure to visit all of these lovely blogs and see what they have created for you.  I promise, you won’t regret it.

Bethmännchen cookies by Masala Herb
Chewy Brigadeiro Pecan Bars by Food Lust People Love
Chocolate Cookie Thumbprints with Pepper Jam by Omeletta
Chocolate-Stuffed Gingerbread Cookies by i heart eating
Earl Grey Icebox Cookies by Crumb
Giant Ginger Cookies from Jen’s Favorite Cookies
Simple Snowman Cookies from It’s Yummi!
Gluten Free Chocolate Chip Cookies by Frugal Antics of a Harried Homemaker
Homemade Thin Mints by The Girl In The Little Red Kitchen
Malted Chocolate Chip Cookies by Like Mother Like Daughter
Miso Sesame Cookies by NinjaBaking.com
Peppermint Cream Thumbprint Cookies by Beyond Frosting
Salted Caramel Stuffed Toffee Chip Cookies by The Cooking Actress
Sandwich Cookies by Texana’s Kitchen
Shortbread Christmas Mouse Cookies by Cravings of a Lunatic

More molasses cookies for you to enjoy:

Molasses Snickerdoodle recipeMolasses
Snickerdoodles
ginger-cookies-with-molasses-2Molasses Waffle
Iron Cookies
gingersnap cookie recipeChocolate
Gingersnaps

Giant Ginger Cookies
 
Cook time
Total time
 
Very large, soft, spiced molasses cookies.
Author:
Recipe type: Cookies
Serves: 12
Ingredients
  • ½ cup butter (or shortening)
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses
  • ¼ tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. ginger
  • ¾ tsp. cinnamon
  • ½ tsp. ground cloves
  • 2 cups flour
  • sugar for rolling
Instructions
  1. Cream butter and sugar. Add eggs and molasses and mix well.
  2. Add salt, soda, and spices and mix well.
  3. Add flour and mix until combined.
  4. Roll dough into large 2-inch balls, you should have 10-12 total. Place on a baking sheet with plenty of room between each. (Only 6 on a large cookie sheet at a time)
  5. Bake at 350F for 11-14 minutes. Let sit on the baking sheet for about 2 minutes before moving to a cooling rack.

 

Molasses Waffle Cookies with Chocolate Frosting

Ginger cookies with molasses;  These easy ginger molasses cookies are made in a waffle iron and topped with chocolate frosting.

ginger-cookies-with-molassesIt’s fall, and I have a lot of cookie recipes planned to share with you.

A LOT.  So many, in fact, I was having trouble deciding which to share first.

I polled my Facebook fans… most of them voted for an eggnog cookie.  I polled my children… they voted for cookies I’ve already made.  I polled my friends… many of them suggested an apple pie cookie.

Oh, the decisions!

Here’s the thing.  I already made an Apple Pie Cookie.  Alright, the photos are pretty bad (practice makes perfect, right?) but the cookies are pretty good.  And I have ideas for eggnog cookies but I haven’t worked out the details yet.  And I don’t have any eggnog in the fridge today.  (If you’re having eggnog dessert cravings, I recommend these bars or these cookies.  Both excellent, if I do say so myself.)

Ultimately, the deciding factor was that my life got a little nuts.  I forget what it’s like when Robb leaves town.  My already crammed full schedule gets even worse, with no support from him.  It was lucky we had dinner this week, let alone cookies.

Molasses Waffle Iron Cookies from Jen's Favorite Cookies

Have you ever made cookies in the waffle iron?  Granted, you can only make 4 cookies at a time, but they cook quickly, and you don’t have to heat up your oven. Continue reading “Molasses Waffle Cookies with Chocolate Frosting” »

Chocolate Gingersnaps

gingersnap cookie recipeI wish I could tell you that I created this recipe.  I mean, I really, really wish I could.

Because this cookie is, hands down, my single favorite recipe on this site.

Absolute. FAV.  Which is why I’m blogging about it again.

It was the brain child of this fabulous baker over at Baking Bites.  I’m giving her all the credit, because, let’s face it, she deserves it.  I bow to the master.

I get that it’s my job to give you lots of fabulous cookies and tell you every week how amazing they are and how you should try them and all that.

I hope it doesn’t make you think that this cookie is the same level of amazing as all the others.  It’s not.  This cookie is the king of all the others.

I tell you all this because I want you to understand what you are getting in to.  This particular cookie has a couple unusual ingredients, and I would hate for you to be surprised.

recipe for chocolate gingersnaps

First, you’ll definitely need some balsamic vinegar.  I’m pretty sure this is the only cookie recipe I have ever made with balsamic vinegar.  It’s downright unusual. Continue reading “Chocolate Gingersnaps” »

Gingerbread

A few things have changed since I made this recipe last year.

We got a dog, for one.  A dog that loves the snow.  And when I say loves, I mean loves the snow.

As in beg-hourly-to-be-let-out love.  As in I’m-not-coming-in-until-someone-plays-in-the-snow-with-me love.  And today?  Roll-my-face-in-it-until-I’m-completely-blind-from-caked-on-snow love.

I’m not going to lie.  We laughed at him and took some pictures before we put him in some warm water.

I mean, a dog that willingly makes himself blind is pretty funny.

A few things have not changed since last year.

Hippie Chick still scrunches up her nose at the cloves, and she still likes to mend broken people-shaped cookies, and Kristen Stewart is still making Twilight movies, and Martha Stewart still has multiple recipes for the same thing. Continue reading “Gingerbread” »

Molasses Snickerdoodles

These snickerdoodles are made with molasses and ginger, a perfect snickerdoodles recipe for the holidays!

snickerdoodlesWe recently made the decision to rid our home of television.

Actually, what happened was that Robb wanted to do it, and I whined, cried, and threw a tantrum.  Because I’m kind of a tv addict.

I told the kids that I’m really happy with the situation, you know, to be a good family leader and stuff, but what I’m really thinking is how sad I am about missing the new seasons of The Office and Criminal Minds.  {And DO NOT spoil it for me… I’m going to find a way to watch them later.}

The kids have actually been great at inventing ways to amuse themselves.  They play a lot of board games, read a lot of books, and we’ve heard “Don’t Stop Believing” by Journey on the piano at least 3 or 4 hundred thousand times.  (I’m starting to wish they’d go back to playing the Mario Brothers theme, if that tells you anything about how desperate the situation is.)

Today, they wanted to bake cookies.  “Great idea,” I said.

snickerdoodles

The Hippie Chick told me she wanted to make a double batch, because our cookies are always in small batches and always gone too fast.  I reminded her of the reason for that situation.  I bake cookies every week.  We don’t need a double batch.

But, her cookies, her rules.  She made a double batch.

Continue reading “Molasses Snickerdoodles” »

Coconut Ginger Granola and Product Review

Granola recipe with coconut, ginger, and almonds.  This healthy granola recipe is made with coconut oil.

granola recipe

It’s a first for me, doing a product review on this blog.  I got this big bottle of coconut oil in the mail, and I immediately went to work searching high and low for ways to use it.  And by that, I mean I typed the phrase “coconut oil” into the search bar on Pinterest.  I’m kind of a research genius that way.  I also asked my Facebook friends, and even sent the question to the Thumb community.  I got some interesting results from all this “research.”

One result was that I discovered that people are not cooking with coconut oil very much.  I mean, when it comes to actual recipes with coconut oil as one of the ingredients, there are few.  It didn’t stop me from trying a few things, things you will probably see on this blog very soon.  The very first thing I tried was this coconut oil granola.

healthy granola recipe

The brand of coconut oil I am using today is Tropical Traditions.

Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

I made a few changes to the recipe I found.  As usual, my changes are prompted by what’s in my pantry.  Or more appropriately, what’s not in my pantry.  One thing I added that I was very happy with was the crystallized ginger.  It has a different texture than the rest of the granola… it’s soft and chewy.  It has a strong flavor that gives a little extra kick to the granola.  There’s something about that coconut-ginger combination that I really like.

granola recipe

My husband said he liked this granola quite a bit.  He thinks it has a lot of different flavors in it, and he’s not wrong.  Each bite is a little different from the last.  And it is really yummy with honey-flavored greek yogurt and sliced fresh strawberries.

So, here are a few interesting facts about this brand of coconut oil.  It’s made in the Phillippines by a pretty old-school traditional method that keeps it from being highly processed or mass produced.  It’s organic.  And while I’m not exactly qualified to be making any medical claims, I can tell you that it has a boat-load of antioxidants.  Which is good news for you!

Get the [tooltip text=”spoiler alert: If you watch carefully, you’ll see a very technical process involving a guy sitting on a really long board in order to squeeze the coconut to death. Don’t worry, though. His butt is nowhere near your coconut oil.”]juicy details[/tooltip] here:   Tropical Traditions Gold Label Virgin Coconut Oil

I know you want to buy the gold label stuff now!!

I should mention here that I also used the oil in a non-food way this week, too.  My son has this super weird and unusual skin condition on his hands and feet.  It’s basically extra thick skin, which looks kind of blistery, and sometimes dries and peels off.  We’ve been working on the problem with a pretty heavy regimen of supplements, which make the skin drier and flakier than normal.  In an attempt to scrub the crazy huge amount of peeling skin off, I gave him a little bit of coconut oil and some coarse sea salt and had him scrub hard for a few minutes, before washing it off.  It wasn’t a magic pill or anything, but it definitely helped soften up his skin some, and he was very happy.  I think we might try it again when we have more time available for scrubbing.

healthy granola recipe

My opinion of the coconut oil is that I like it.  It’s definitely tasty and healthy.  Don’t get me wrong, it’s no substitute for butter, but then again, what is?  It is pretty pricey compared to other oils, too.  However, the health benefits might outweigh the costs in this case.  Good fats are essential to a healthy diet.  Or so I’m told.  Either way, I’ll definitely be buying coconut oil again.  And look for some more coconut oil recipes in the near future!

4.7 from 3 reviews
Coconut Ginger Granola
 
Cook time
Total time
 
A granola made with coconut oil and ginger.
Recipe type: Breakfast
Serves: 4 cups
Ingredients
  • 3 cups oats
  • ⅔ cup sliced almonds
  • ⅓ cup chopped brazil nuts
  • ⅓ cup flaxseed
  • ½ cup dried cranberries
  • 1 cup coconut
  • zest of 1 lemon
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2-3 T. diced crystallized ginger
  • ½ cup honey
  • ¾ cup coconut oil
Instructions
  1. In a small saucepan over medium heat, mix together honey and coconut oil, heating just until smooth and melted. Remove from heat.
  2. In separate bowl, combine all remaining ingredients.
  3. Pour honey mixture over the oat mixture and stir to coat.
  4. Pour onto baking sheet, and smooth it into one even layer. Bake at 325 degrees for 20-30 minutes, until toasted to a dark brown, stirring every 10 minutes.
  5. Allow to cool completely before eating.

If you enjoy this recipe, you might also enjoy:

Coconut Oil Granola from Hungry Girl Por Vida

Almond Butter Granola from Peanut Butter Fingers

Olive Oil Granola from The Kitchn

Iced Oatmeal cookies from Jen’s Favorite Cookies

This recipe linked up at:  Finding Joy In My Kitchen;

Bite-Size Christmas Cookies

I love playing Bonko.  It’s such a good excuse to get out of the house and hang out with my girlfriends one night a month.  I have been in this particular group for over 11 years now, if that tells you anything.

This year, I volunteered to host in December, the one month a year that we have a pot luck dinner with our dice game.  I made a glazed ham, some really yummy stuffed mushrooms*, and a few of my favorite cookies.  The dinner and the evening were both wonderful, and I even came away with a prize.

Continue reading “Bite-Size Christmas Cookies” »

Gingerbread Men

A classic crispy gingerbread cookie with royal icing.

Source: Martha Stewart, the Queen of the classics.

Yield: 2-3 dozen

Is there anything more Christmasey than Gingerbread men?  I think not.  My daughter, who is 10, is at an age where she is very interested in helping me bake, and she is capable and helpful in the kitchen.  Plus, she is very crafty and really wanted to make a gingerbread house this year.  I had planned on making gingerbread men anyway, so I figured we could kill two birds with one stone.  

I ended up feeling awesome about the gingerbread men, all cute in a classic sort of way.  And, I ended up feeling, well, *ahem* something different than awesome about the gingerbread house.  But more on that later.

Continue reading “Gingerbread Men” »

Pumpkin Gingersnaps

A recipe for a soft and chewy ginger cookie with pumpkin puree.

Source: Maria at Two Peas and Their Pod, a JFC favorite.

Yield: 2-3 dozen

I’m kind of a summer person.  I like fall okay, but the main problem with it is that it reminds me that winter is coming.  And I hate winter.  Sometimes, though, fall is all warm and sunny, which I really like because it feels like an extended summer rather than a pre-winter.  Either way, one of my favorite things about fall is the cooking.  When it gets cool, I start making soups and chili, I put apples and pumpkin in all my breakfast recipes, I can applesauce, and I get to start making ginger cookies.  Mmmmm.

I look at the Two Peas and Their Pod site regularly. There are always lots of fun seasonal recipes there, and I almost always find something I can’t live without.  This week was no exception.  I saw the Pumpkin Gingersnap recipe, and thought to myself, “Just give me a reason.”  The reason wasn’t long in coming.  I hosted a jewelry open house last night, and these cookies were just the refreshment item I needed.  (I also make a second batch of cookies, the Peanut Butter Stuffed, which were also a hit, with me more than anyone!)

Continue reading “Pumpkin Gingersnaps” »

Chocolate Gingersnaps

A recipe for a classic gingersnap, with a punch of chocolate.  This cookie was made to impress!

Source: Baking Bites.  You just can’t go wrong at this amazing blog.

Yield: 3-4 dozen

This is literally one of the best cookies I have ever had in my life.  Honestly, I thought Nicole at Baking Bites was a little weird for putting these ingredients together, but I take it back.  I take it all back!!

I did hesitate momentarily to make these cookies, when I looked through the ingredient list, headed to the store, and stood in the baking aisle staring at the jar of crystallized ginger.  $7.12 for one small jar.  Barely enough to make one batch of cookies.  I wavered.  Can a cookie really be worth one $7 ingredient?  It can.  It absolutely can.

Update:  I later found crystallized ginger in packages, next to nuts and candy and yogurt pretzels at the front of the store.  It is way cheaper this way, and lasts a long time in the cupboard.  I put it in my stir fry too!  Now I have no excuse at all to not make this cookie.

 

Continue reading “Chocolate Gingersnaps” »

Giant Ginger Cookies

A recipe for a large a soft version of the Ginger Snap, topped with coarse sugar.

Source: I got this recipe from my mother, who got it from a friend she works with. I’m really not sure where it originated. It is a newer recipe to our family, but an instant classic. It was immediately added to our family recipe collection and will be made every Christmas for the rest of our lives!

YIELD: 25 four-inch cookies

4 1/2 cups flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup coarse or granulated sugar

– In a mixing bowl, sift together flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
– Beat shortening until softened. Add sugar gradually and beat until fluffy.
– Add eggs and molasses, and beat well.
– Add flour mixture and beat until well combined.
– Use a 1/4 cup (4 T ) scoop, shape into 2 balls. Roll in coarse or granulated sugar.(I don’t actually have a scoop, but these really are better if you make them big! I roll them in raw sugar. It is a similar color to the cookie, and gives a nice texture and extra sugary kick to the cookie.)
– Bake at 350 for 12-14 minutes. Let stand 2 minutes before transferring to a wire rack to cool.(If you overbake these, they will get crunchy. They are meant to be soft and chewy.)