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Posts Tagged ‘molasses’

by Caitlin Saniga

Chocolate-drizzled gingerbread cream puffs

Cream puffs have become my go-to potluck party dessert. They’re pretty and kind of impressive, and they’re all the more festive with a swirl of gingerbread cream in the middle. Getting the puffs to rise correctly is, for me, a lot about getting the right feel when mixing together the ingredients. I’ve had tons of practice and been through lots of trial and error. The first pate a choux recipe I posted on the blog has helpful photos and hints for first-timers. I suggest giving it a browse before starting.

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by Caitlin Saniga

Gingerbread lattes

Gingerbread lattes are the ultimate indulgence, and my recipe doesn’t cut them any slack. If you don’t have or can’t find whole spices for every ingredient listed, don’t worry. Pinches of ground spices can be substituted. If you don’t have an espresso machine, use instant espresso and try steaming milk on the stove (YouTube has some great demos).


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by Sarah Steimer

Chewy gingersnaps with crystallized ginger

Those aren’t lumps of coarse sugar dotting the top of these cookies, it’s crystallized ginger pieces!  Those little pieces really helped to elevate these cookies to the next level. These might have a place in my annual Christmas cookie repertoire.


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by Sarah Steimer

I would definitely place this biscotti in the after-dinner category, with either coffee or black tea.

I would definitely place this biscotti in the after-dinner category, with either coffee or black tea.

  • 1/3 vegetable or canola oil
  • 3/4 cup sugar
  • 3 eggs
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon ground star anise (I couldn’t find ground star anise, so I had to ground my own whole pieces. It was a joy.)
  • 2 teaspoons ground ginger
  • 1 cup white chocolate chips for melting

Combine the oil, sugar, eggs and molasses. In another bowl, whisk together the flours, baking powder and spices. Mix the dry ingredients into the wet ingredients with a wooden spoon to form a stiff dough.

Divide the dough in half and shape each half into rolls the length of a baking sheet lined with parchment paper. Pat the rolls down to flatten to about a 1/2-inch thickness.

I definitely had some fun with the decorating, and it the chocolate is easier to control than I expected.

I definitely had some fun with the decorating, and the chocolate is easier to control than I expected.

Bake the biscotti at 375 degrees for 25 minutes. Remove from the oven and let cool for a few minutes.

Cut the biscotti into 1/2-inch thick diagonal slices. Return the biscotti to the baking sheet and bake for another 5 to 7 minutes, laying cut-side up.

Melt the white chocolate in a double boiler or in a microwave. Pour the melted chocolate into a baggie and cut a tiny corner off one end of the baggie to pipe over the biscotti.

Makes about four dozen biscotti.

Recipe adapted from: A New Bloom

*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.

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by Sarah Steimer

I expected these to taste a bit more Christmas-y, but they just seemed well-spiced to me instead. Which is fine, I'm not exactly thinking about Christmas right now.

  • 1 cup whole wheat pastry flour (I used regular wheat flour, but pastry flour would likely make the pancakes a little lighter and crispier)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 tablespoon molasses
  • 1 egg

    Apple topping is clearly optional - I just like the ginger-apple flavor profile.

  • 1 tablespoon vegetable oil or melted butter
  • 3/4 cup to 1 cup milk
Combine all dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stirring just until combined.
Heat a skillet over medium heat. When skillet is hot, add a tablespoon or so of oil. Make your pancakes just like you would any other time (I think we’ve explained this well enough in our other Lookin’ Hot posts). I would suggest making smaller pancakes with this batter, as larger ones puff up quite a bit and stand the chance of just being mushy. Shoot for teacup-sized pancakes.
Makes about eight-10 (small-ish) pancakes.
Recipe adapted from: Naturally Ella
In March we’ll post our favorite flapjack recipes as part of Lookin’ Hot, Cakes. You can find all of our pancake recipes here.

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by Sarah Steimer

These cookies are basically a cross between gingerbread cookies and chocolate chip-walnut cookies. Perfect in every way.

  • 7 ounces semisweet chocolate
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon unsweetened cocoa powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 3/4 cup chopped walnuts

Chop chocolate into 1/4-inch chunks (unless you were smart enough to get chips or morsels); set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, and cocoa.

Beat butter and grated ginger until combined. Add brown sugar and molasses, again beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Add in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate.

Place dough onto a piece of plastic wrap. Pat dough out to about 1-inch thick; seal with wrap and refrigerate until firm, 2 hours or more (I prefer overnight).

Roll dough into 1 1/2- inch balls. Dip the top half into the chopped walnuts, pressing to make sure they stake in the dough. Place on a cooking sheet with either Silpat or parchment paper, leaving 2 inches between each cookie. Refrigerate for about 10 minutes until the dough firms back up (it is very sticky).

Bake at 325 for about 10 to 12 minutes. The cookies will seem rather soft when you take them out, but they firm up as they cool. DO NOT overbake or else you will be eating hockey pucks for a few days.

Makes 24 cookies.

Recipe adapted from: Martha Stewart

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