Butterscotch Toffee Gingerbread Cookies

I don't do a whole lot of gingerbread at my house.  I don't think it is top of our list of flavors, but we still like it.  I found this recipe ages ago, and have been saving it for my Christmas baking!  These chewy gingerbread cookies are loaded with butterscotch chips and chunks of Heath toffee bars.  The sweet butterscotch and toffee are perfect with the spicy gingerbread.  An interesting, but winning combination.

Butterscotch Toffee Gingerbread Cookies

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/4 cup molasses
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all purpose flour
2 Tablespoons cornstarch
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/4 cup butterscotch chips
1 1/4 cup chopped Heath bars

Preheat the oven to 350F.  Line a baking sheet with parchment paper. 

Cream together the butter and brown sugar until smooth.  Beat in the molasses and vanilla until incorporated.  Beat in the eggs, one at a time, until blended.  Add the flour, cornstarch, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, and beat until just incorporated.  Stir in the butterscotch chips and chopped Heath bars.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for about 9 minutes, or until the tops are set.  Remove from the oven and let cool for several minutes on the pan.  Transfer the cookies to a cooling rack to cool completely.  Makes about 56 cookies.

Enjoy!  -Cardamommy

Gingerbread Cinnamon Rolls with Mascarpone Frosting

These cinnamon rolls!  I made these for our Christmas morning breakfast, and they were so amazing, I think I ate 3 of them!!  They are soft and gooey and full of warm gingerbread flavor.  And the frosting!! You know I have a weakness for mascarpone, and this frosting did not disappoint!  

Gingerbread Cinnamon Rolls

Dough:
1 1/4 cups warm water
1/4 cup molasses
1 egg
1/4 cup powdered milk
1/4 cup granulated sugar
1/4 cup shortening
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 Tablespoon instant yeast
3 to 3 1/2 cups all purpose flour

Filling:
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
3 to 4 Tablespoons butter, melted

Mascarpone Frosting:
2 Tablespoons butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
1 cup powdered sugar

For the dough, in the bowl of a stand mixer (or by hand), combine all of the dough ingredients (starting with 3 cups of flour), and mix until a soft dough forms, adding the remaining 1/2 cup of flour if necessary.  Knead the dough, either with the dough hook of your stand mixer, or by hand, until the dough is smooth and elastic.  Place the dough in a greased bowl, and grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

Preheat the oven to 350F.  For the filling, combine the brown sugar,granulated sugar, cinnamon, ginger, and cloves.  Roll the dough into a large rectangle.  Spread the melted butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough.  Roll up the dough, starting at the widest edge, and pinch the seam to seal.  Cut the dough into 12 rolls, using a knife or dental floss, and place in a greased 9x13 inch pan, and press down slightly on the top of the rolls.  

Cover with plastic wrap and let rise for about 30 minutes. (At this point, you can cover with plastic wrap and refrigerate overnight.  Remove the rolls from the fridge while you preheat the oven, then bake as usual).  After the rolls have risen, remove the plastic wrap and bake the cinnamon rolls in the preheated oven for about 20 to 25 minutes, or until golden brown.  Let cool slightly before frosting.  

For the frosting, combine the butter and mascarpone cheese until smooth.  Stir in the powdered sugar, a little at a time until well blended and smooth.  Spread the frosting over the warm cinnamon rolls.  Makes 12 cinnamon rolls.

Enjoy!  -Cardamommy

Triple Chocolate Gingerbread Cookies

My oldest Hungry Puppy has been learning about persuasive writing in school.  The assignment was to write a persuasive letter to Santa.  Well, she brought it home on Friday and I had a chance to read it, and I think that she's getting the art of persuasion down pretty well!  I definitely think that Santa may have a change of heart after reading that persuasive letter.  Anyhow, she told Santa that she was planning on leaving out chocolate gingerbread cookies and chocolate milk for his snack.  This was the first time I had heard anything about chocolate gingerbread cookies from either of my Hungry Puppies, but I obviously had to make some so Santa wouldn't be disappointed.  I used this recipe as an outline, and changed it to fit what my Hungry Puppy had envisioned, a chocolate gingerbread cookie with 2 kinds of chocolate chips.  The cookies turned out delicious! We've never had chocolate and gingerbread together before, but it was definitely a hit!

Triple Chocolate Gingerbread Cookies

2 1/2 cups all purpose flour
2 Tablespoons cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup packed dark brown sugar
1/4 cup granulated sugar
2 Tablespoons molasses
1 egg
2 teaspoons vanilla extract
1 cup semi sweet chocolate chips
1 cup milk chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, salt, baking powder, ginger, cinnamon, nutmeg, cloves, and allspice.  Set aside.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.  Add the molasses, egg, and vanilla extract, and beat until fluffy.  Beat in the flour mixture until just barely combined.  Beat in the semi sweet and milk chocolate chips until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for about 9 minutes, or until the tops are just set.  Remove the cookies from the oven and let cool on the pan for a couple of minutes, then transfer the cookies to a cooling rack to cool completely.  Makes about 4 dozen cookies.

Enjoy!  -Cardamommy

Gingerbread Oreo Blondies

I've had a package of Gingerbread Oreos sitting around for about a month, and decided that I needed to do something with them.  Before it turned out to be March and there was no longer a desire for gingerbread anything.  I patterned these blondies after the Mint Oreo Brownies that I made some time ago, and they turned out amazing.  They have a good gingerbread flavor that is not overpowering.  Definitely a win.

Gingerbread Oreo Blondies

1/2 cup butter, melted
1 cup brown sugar
1 egg
1 cup brown sugar
1 cup all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup white chocolate chips
10 gingerbread Oreo cookies, chopped

2 Tablespoons shortening
2 Tablespoons butter
1 cup powdered sugar
1/2 teaspoon ginger
1/4 teaspoon vanilla
1 teaspoon milk
1/2 7-ounce container marshmallow cream
1/4 cup plus 2 Tablespoons white chocolate chips, melted and cooled slightly
10 gingerbread Oreo cookies, chopped

Preheat the oven to 350F.  Grease a 9 inch square baking pan.

In a bowl, stir together the melted butter and brown sugar.  Beat in the egg and vanilla.  Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, and stir until combined.  Stir in the white chocolate chips and chopped Oreo cookies.

Spread the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool completely before frosting.

While the blondies are cooling, make the frosting.  In a bowl, beat together the shortening, butter, powdered sugar, ginger, vanilla, and milk until smooth.  Beat in the marshmallow cream and melted white chocolate.  Spread the frosting over the top of the cooled blondies.  Sprinkle the chopped Oreo cookies evenly over the frosting and press in slightly.  Cut into squares.  Makes 12 blondies.

Enjoy!  -Cardamommy

Tropical Banana Bread

This is my last recipe in the banana bunch.  I have successfully used up the last of the tenderized bananas, and don't have 7 loaves of banana bread.  This makes me happy.  This banana bread is a little different.  It is definitely banana bread, but other flavors play a big role.  The addition of almond extract, lime zest, and crystalized ginger bump this banana bread out of the "plain old" category and into one a little more complex.  You can substitute orange zest for the lime, and golden raisins (I ran out, darn it!) for the dark raisins.


Tropical Banana Bread


1/2 cup butter, softened
1/4 cup oil
1/2 cup packed brown sugar
1/4 cup honey
1 1/2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 Tablespoon grated lime peel
3 bananas, mashed
2 eggs
2 cups all purpose flour
3/4 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup raisins
1/2 cup shredded coconut
2 Tablespoons crystallized ginger, finely diced


Preheat the oven to 350F.  Grease a 9x5 inch loaf pan.


In a large bowl, beat together the butter, oil, brown sugar, honey, vanilla extract, almond extract, and lime zest.  Add the mashed bananas and eggs, and beat until well combined.  In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg.  Add the dry ingredients to the banana mixture and beat on low speed until just combined, being careful not to overbeat.  Stir in the raisins, coconut, and ginger. 


Pour the batter into the prepared 9x5 inch loaf pan and bake in the preheated oven for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.  Remove the bread from the oven and let cool in the pan for about 15 to 20 minutes.  Gently run a knife around the edge of the bread and carefully turn out onto a cooling rack to finish cooling.


Enjoy!  -Cardamommy

Crispy Lemon Chicken with Lemon Garlic Ginger Carrots

Yesterday was a rough morning. I woke up absolutely starving and wanting some cereal (a very rare desire for me), so I grabbed a bowl, poured my cereal, and went for the milk. Per college student protocol I sniffed the milk before pouring. Good thing, too, because it was slightly sour. Thus my need for a bowl of cereal could not be met and I had to figure out something to do with my newly acquired buttermilk. As I said, it was a rough morning.

My waistline put in a request for a main dish rather than a dessert and I, graciously, obliged. I did a buttermilk search of my favorite site, Cinnamon Spice & Everything Nice, and stumbled across a delicious chicken recipe. Thinking carrots would go nicely with chicken, I decided to do another search. I was pleased to find a recipe that had the same supporting ingredient: lemon.

If' you're not big into lemon or citrus, you probably should steer clear of these two recipes, as the lemon flavor is very strong. I found both dishes to be delicious. The chicken had a crispy crust while still being perfectly succulent, flavorful, and tender on the inside. Fresh and zesty, the carrots were a nice complement to this lemon chicken. This is one meal I will be making many times over.

Chicken:

2 T Grated Lemon Zest, divided
1/2 C Lemon Juice
1 C Buttermilk
4 Boneless Skinless Chicken Breasts
Salt and Pepper
1/4 - 1/2 C Flour, or more
1 C Fine Bread Crumbs
1 tsp Dried Thyme
1 tsp Salt
1 tsp Black Pepper
Pinch of Cayenne Pepper
Olive Oil Cooking Spray

1. In the container you will marinade the chicken in mix together 1 T lemon zest, lemon juice and buttermilk. Season chicken with salt and pepper and marinade overnight or for at least two hours.

2. In a small bowl combine bread crumbs, thyme, salt, pepper, and cayenne.

3. When the chicken is done marinading, mix in enough flour so the marinade is just thick enough to coat the chicken. Pour some of the crumb mixture on a plate. Place a piece of chicken on crumb bed. Pour enough crumbs on top to cover, patting to make sure they stick. Repeat with each piece of chicken, using all the crumbs. Put chicken on a greased baking sheet.

4. Bake at 400 for 35-40 minutes until chicken is cooked through. You may need to tent with foil halfway through to prevent the crumbs from burning.

Carrots:

3 T Olive Oil
3 T Lemon Juice
3 tsp Minced Garlic
1-inch Piece of Fresh Ginger, minced or grated
3 C Fresh Carrots, peeled and sliced on the diagonal into 1/2 inch thick pieces
Salt and Pepper, to taste

In a large mixing bowl whisk together oil, lemon juice, garlic, and ginger. Season with salt and pepper to taste. Add carrots and toss well. Pour into a greased 8x10 pan and spread out evenly. Bake at 400 for 40-45 minutes, until tender. Halfway through cooking time, turn the carrots.

Mahlzeit!
-Coriaunty

Ginger Cookies

What do you do with the ground mustard that sits, dejected and lonely, on your cupboard shelf? Throw it in some cookies! Skeptical? I was too, but decided to try these out anyway. After all, I do love strange ingredients and new recipes. I followed this recipe exactly the first time but modified it slightly for my second batch. These cookies are very gingery but not overpowering. The grated ginger gives you a little punch of flavor every time you bite, while still allowing the flavors of the other spices to pull through. I enjoy the subtle presence of the mustard and pepper; they really add to, and support the overall flavor rather than dominating it. These ginger cookies are delicious and beautiful, and will probably leave you wanting more.

2 3/4 -3 C All-purpose Flour
1 1/2 tsp Ground Ginger
1 1/4 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Allspice
3/4 tsp Ground Mustard
1/2 tsp Salt
1/4 tsp Ground Black Pepper
3/4 C Unsalted Butter
1/2 C Sugar, plus more for rolling the cookies
1/4 C Brown Sugar
1 Large Egg Yolk
2 tsp Vanilla Extract
1/2 Cup Molasses
2 T Ginger Root, freshly grated

Whisk the four, ginger, baking soda, cinnamon, allspice, mustard, salt, and black pepper together in a medium bowl.

Beat the butter and sugars with an electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed until just incorporated, about 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.

Put 1/2 cup sugar in a small bowl. Scoop dough out with a cookie scoop and roll, by hand, into balls. Roll the tops of the balls in the sugar and space 2 inches apart on a lightly greased cookie sheet. Refrigerate 25-30 minutes. (The chilling is what gives the cookie a beautiful, crackly crunch on top, and a soft, chewy center.)

Bake at 375 for 15-20 minutes, being careful to not overbake. Let the cookies rest for 3 minutes before transferring to a cooling rack.

Mahlzeit!
-Coriaunty