Ginger Molasses Cookies

 This recipe gives just the right amount of crunch and chewiness, taste of molasses and ginger all in one. It's like gingerbread and a molasses cookie combined. Yum!

Ginger Molasses Cookies

(original recipe) 

Makes: ~36 

Prep Time: 1 hour

Cook Time: ~15 minutes/tray

Total Time: 1 hour 45 minutes

Ingredients:

3 cups flour

1 tbsp ground ginger

2 tsp ground cinnamon

1 tsp baking powder

1 tsp salt

1/2 tsp all spice

1 1/2 cups butter (3 sticks, room temperature)

3/4 cup molasses

1/2 cup sugar

2 eggs

1 tsp vanilla

3/4 cup coarse sugar (for rolling)

Directions: 

1. In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt, and all spice.

2. In another bowl, beat butter, molasses, and sugar until the mixture is super light, fluffy, and pale. Then add eggs (1 at a time) beating well after each addition. Add vanilla.

3. Add dry ingredients to wet and mix

4. Refrigerate dough for 30-45 minutes (until it's firm enough to roll).

5. Preheat oven to 325

6. Roll dough into tablespoons and then into the sugar. If dough becomes too soft again, put in the refrigerator for a bit (10-15 mins). 

7. Put balls onto parchment lined or greased baking tray 2" apart and bake until cookies are golden brown and tops spring back slightly when touched, about 12-15 minutes (I found 14 minutes was the sweet spot!) 

8. Enjoy!

Inside Out Cookies

 I've done a bunch of chocolate chip cookies recently (a solid go-to) so I decided to try something new. These are definitely good but, not absolutely incredible! They have a nice chocolatey taste and aren't overly sweet though which I love.

Inside Out Cookies

(original recipe) 

Makes: 2 dozen

Prep Time: 3 hours (incl. cooling) 

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes

Ingredients: 

1/2 cup unsalted butter, softened (1 stick)

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1 cup all purpose flour

1/2 cup + 2 tsp cocoa powder

1 tsp baking soda

1/8 tsp salt

1 tbsp milk

1 1/4 cup white chocolate chips

Directions:

1. In a large bowl, beat the butter and sugars until fluffy. Then add egg and vanilla.

2. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. 

3. Add dry ingredients to wet ingredients (the dough will be very thick). 

4. Beat in milk and then mix in chocolate chips (the dough will be sticky).

5. Cover tightly and chill for 3 hours - 3 days.

6. Remove from fridge and allow to sit at room temperature 10 - 20 minutes

7. Preheat oven to 350 

8. Scoop and roll dough into balls and cook 11 minutes.

9. Enjoy!

Baked Apple Cider Donuts

 This does require a donut tray if you want them to be a nice cute shape but, you could also use a muffin tray if not. This is a great way to use up leftover apple cider!

Apple Cider Donuts

Makes: 24 small donuts or muffins

Total Time: 35 minutes

Ingredients:

Non stick cooking spray

1 3/4 cup all purpose flour

1 1/4 tsp baking powder

3/4 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1 cup unsalted butter (2 sticks)

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 cup apple cider

Directions: 

1. Heat oven to 350 and lightly grease trays. In a medium bowl, add flour, baking powder, salt, 1 tsp cinnamon, and nutmeg. 

2. In another bowl, cream 10 tbsp butter, brown sugar, and 1/4 cup sugar until fluffy then add eggs and vanilla. 

3. Add flour mixture until incorporated. 

4. Add apple cider.

5. Spoon batter into prepared donut pans or muffin tins. Fill them about 2/3 of the way and no need to smooth the top! (I did this with a plastic bag cut on the corner to pipe in.) 

6. Bake 15-20 minutes

7. While the donuts bake, whisk remaining sugar (1/2 cup) and cinnamon (1 tsp) together and melt 6 tbsp butter.

8. Let the donuts cool for 5 minutes then brush with melted butter and cover with cinnamon sugar.

9. Enjoy!

Pumpkin Roll with Caramel Coffee Cream

I had never made a rolled cake before so, figured what better excuse than quarantine and honestly, it turned out super well. 

Pumpkin Roll with Caramel Coffee Cream

Link here

Total Time: 3 hours (with cooling)

Ingredients:

Cake - 

Unsalted butter for greasing

1 1/4 cups all purpose flour

1 tsp cinnamon

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup pumpkin puree

3 eggs

1/2 cup sugar

1/2 cup brown sugar

1 tsp vanilla

powdered sugar for dusting

Filling - 

1/2 cup sugar

1/4 cup heavy cream

1 tbsp butter

2 tsp finely ground coffee

8 ounces cream cheese

1/4 cup powdered sugar

Assembly - 

1/2 cup heavy cream

powdered sugar

Directions:

1. Heat oven to 350. Butter baking sheet, add parchment paper, and then butter parchment

2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar and vanilla extract until smooth. Fold the dry ingredients into the wet ingredients, whisking gently if needed to eliminate any lumps.

3. Spread the batter onto the prepared sheet in an even layer. (It's so thin!) Bake until the cake is puffed, set and springs back when pressed gently in the center, about 15 minutes.

4. Put clean towel on work surface and dust with powdered sugar.

5. Carefully remove cake from oven and put onto the towel. Roll from the short edge into a spiral, taking care not to compress it and then move it to a rack to cool.

5. After the cake is cooling, make the filling: Add 1 tablespoon water to a small saucepan. Add the granulated sugar and bring to a simmer, without stirring, over medium-high heat. Once the sugar starts to turn amber in spots, swirl the pan to help the sugar cook evenly. Continue to cook the sugar mixture, swirling occasionally, until it turns a deep amber color, 6 to 8 minutes. Remove it from the heat and immediately stir in the cream, butter and ground coffee. (Be careful, as the mixture will steam and bubble.)

6. Cook for another minute or two over medium heat, stirring until the mixture is smooth and creamy, then carefully pour it into a bowl.  Let the caramel cool for a few minutes but don’t let it cool completely, as it will harden.

7. Add cream cheese a few pieces at a time until all is incorporated. Then transfer to a smaller bowl and cool completely (about 1 hour).

8. When you're ready to assemble, whip 1/2 cup heavy cream to a stiff peak and mix into the cream cheese mixture.

9. Carefully unroll the care and spread filling evenly over the cake. Then roll it back up without the dish towel. Trim about 1 inch from each end and transfer to a serving plate. Sprinkle with powdered sugar

10. Enjoy!

 

English Muffins

 So I figured I would try something a bit more tricky. Though I had to make augmentations for the high altitude, they still worked well - augments not listed below.  Honestly though, just buy them at the store!

Whole Wheat English Muffins

(original recipe here)

Makes: 6 

Prep Time: 2 hours (incl. rising)

Cook Time: 30 minutes

Total Time: 2 hrs 30 minutes

Ingredients: 

2 tsp active dry yeast (1 packet)

4 tbsp unsalted butter

1/2 cup plain yogurt

1/2 cup warm whole milk

1/2 tbsp honey

1 tsp salt

1 cup WW flour

1 cup all purpose flour

1/2 tsp baking soda

cornmeal

Directions:

1. Combine yeast and 1/3 cup warm water until yeast dissolves, about 5 minutes

2. Melt 2 tbsp butter and put in large bowl. Whisk in yogurt, milk, honey, salt, and yeast mixture.

3. Add flours and baking soda to bowl and beat thoroughly. Then cover bowl and let sit to rest 1-1 1/2 hours or until dough is doubled.

4. Heat oven to 350 and dust baking sheet with cornmeal.

5. Heat skillet and melt 1 tbsp butter. Using a scoop, drop batter into skillets to form muffins (about 4 inches in diameter) creating 3 in a pan. 

6. Reduce heat to low and cover skillet, cooking for 3-5 minutes or until bottoms are golden brown.

7. Uncover skillet and flip muffins. Then cover again and cook 2-4 minutes.

8. Put muffins on baking sheet and repeat with remaining batter.

9. Once all are completed, bake 6-9 minutes or until puffed and cooked through.

10. Enjoy!

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