Monday, September 27, 2010

Soft Ginger Cookies

I have been feeling a little nostalgic ever since the cold weather has been coming around. (Just now getting cold in the south, TX) And I have been craving Thanksgiving spice, cinnamon, ginger, nutmeg, oh my!
So I came across this recipe for ginger cookies. I have to admit that I was a little apprehensive using the molasses as it smells like soy sauce lol. But I have to admit it works well with these cookies. These cookies are soft and moist on the inside and crunchy around the edges..mmmm!


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Recipe from: Allrecipes

Sunday, September 19, 2010

Pumpkin Cupcakes

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

Adapted from Smitten Kitchen

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar2 cups cake flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon
1 teaspoon ground ginger1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour.

Beat in the pumpkin until smooth.

Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. Ice as needed.

Monday, September 6, 2010

White Chocolate Macadamia Nut Cookies

So this post is a little late for my weekly cookie installment...but these were made a week or so ago with the cookie-thon. White chocolate macadamia was requested by quite a few people and voted as their favorite. I suppose the subtle sweetness of the white chocolate and the crunch of the macadamia nut make these a perfect balance of a cookie...and I'm sure in some way, they are kind of healthy. ;-) Anyways, enjoy!

Yield: About 2 dozen cookies (depending on size) *I used a small ice cream scoop and it yielded 3 1/2 dozen. *

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, melted
1 cup packed light brown sugar½ cup white sugar1 egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts
2 cups white chocolate chips

1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets.

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

Original recipe from: brown eyed baker