MOIST GINGERBREAD SPICE SNACK CAKE

My family really liked this cake.  I didn't like it as much as I thought I would.  It did seem to get better after a couple of days.  Notice - everything needs to be room temperature.

https://sallysbakingaddiction.com/2015/12/23/moist-gingerbread-spice-snack-cake/

MOIST GINGERBREAD SPICE SNACK CAKE

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground ginger
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup (180ml) unsulphured molasses (I use Grandma's Molasses brand)
• 3/4 cup (180ml) hot water (about 100°F (38°C))
• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
• 1/3 cup (67g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract

CREAM CHEESE FROSTING (optional)

• 8 oz (224g) full-fat brick style cream cheese, softened to room temperature
• 2 Tablespoons (30g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners' sugar
• 1 Tablespoon (15ml) cream or milk
• 1 teaspoon vanilla extract
• optional: 1/2 teaspoon maple extract or 2 Tablespoons (30ml) pure maple syrup
• optional: cranberries for garnish

1. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
2. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
4. Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
6. Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

Make ahead tip: The cake can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Assemble and frost the cake the next day when you are ready to serve. Frosted or unfrosted cake can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Honestly, it tastes much better fresh!

PUMPKIN SPICE MOLASSES COOKIES

PUMPKIN SPICE MOLASSES COOKIES
This recipe was on the back of Pumpkin Spice pumpkin flavored morsels with cinnamon and spices.  We really liked this recipe.  Kept them in the fridge.  Would be good frozen.  Found the chocolate chips in the stores around November.

2 1/3 cup flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 1/3 sugar, divided
1/2 cup (1 stick) butter
1/2 cup pumpkin
1/4 cup molasses
1 large egg
1 tsp vanilla
1 2/3 cups (10 oz pkg) Nestle Pumpkin Spice Morsels

Preheat oven to 350.  Line cookie sheet with parchment paper or baking sheet.

Combine flour, baking soda, salt, cinnamon and ginger in medium bowl.  Beat 1 cup sugar and butter until creamy.  Add pumpkin, molasses, egg and vanilla; mix until combined.  Gradually beat in flour mixture.  Stir in morsels.  Refrigerate dough for at least 1 hour.

Shape tablespoons of dough into 1 1/2" balls and roll in remaining 1/3 cup sugar until coated.  Place 2" apart on prepared baking sheets.

Bake for 11-13 minutes or until cookies look cracked and edges are set.  Cool on baking sheet for 3 minutes; remove to wire rack to cook completely.

NO MEAT (BUT I ADDED HAM) BAKED BEANS

NO MEAT (BUT I ADDED HAM) BAKED BEANS
We liked this but it was watery.  Next time only add 1/4 cup and watch to see if it needs more.  I added a ham hock and some Thanksgiving ham.

1# dried navy beans
6 cups water
1 small onion, chopped
3/4 cup ketchup
3/4 cup brown sugar
3/4 cup water (or less - see note) 
1 tsp dry mustard
2 T dark molasses
1 tsp salt
ham hock or diced cooked ham, optional 

Soak beans overnight in water in a large soup kettle.  Cook beans in water until soft about 1 1/2 hours. Drain, discarding bean water.

Mix together all ingredients in slow cooker. Mix well.  Cover and cook on low 10-12 hours.

GINGERBREAD PANCAKES

GINGERBREAD PANCAKES
I am pretty sure this recipe came from Martha Stewart Living magazine.  We really liked it - especially with little chocolate chips and peanut butter. Yum!  Made lots.

Whisk together:
3 cups flour (I used 1 cup cake, 1 cup ww pasty and 1 cup white)
1 T baking powder
3/4 tsp baking soda
1 tsp coarse salt
2 tsp ground ginger
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg

Add:
3 large beaten eggs
1/3 cup molasses
3 cups buttermilk

Stir until combined.

OATMEAL WAFFLES

OATMEAL WAFFLES
Got this recipe from Jessica Egbert.

2 eggs, beaten
2 c buttermilk (1 c milk, 1 cup yogurt (greek works best) works too) 
1 c quick cooking oats
1 T molasses
1 T oil
1 c whole wheat flour
1/2 tsp salt
1 tsp soda
1 tsp baking powder

In a large bowl, mix eggs and buttermilk.  Add oats and mix well.  Stir in molasses and oil.  Combine flour, salt, soda and baking powder.  Stir into egg mixture.  If batter is too thick, thin with a little milk.  This recipe works well for pancakes as well.

CHOCOLATE CHIP COCONUT COOKIES

CHEWY OATMEAL CHOCOLATE CHIP COCONUT COOKIE 

 {My Favorite Cookie}

I agree with this statement.  So, so yummy!

http://www.melskitchencafe.com/2009/04/my-favorite-cookie.html

My Favorite Cookie

INGREDIENTS

• 1 cup oatmeal (not quick)
• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ---
• 1 cup butter, room temperature
• 1 1/4 cup light brown sugar
• 1/2 cup dark brown sugar (per food network 1/4# white sugar & .75 ounce of molasses -mix in food processor for 30 seconds)
• 2 large eggs
• 1 tablespoons vanilla
• 1 cup coconut
• 12 oz. semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.
2. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.

WHOLE WHEAT COCONUT OIL CHOCOLATE CHIP OATMEAL COOKIES

We really liked these.  Made them Mother's Day 2014.
UPDATE: I made these one day and totally messed up.  I added whole wheat flour and white flour (so it was double the flour).  Couldn't figure out why they were so crumbly.  Figured out my mistake so then I doubled the batch.  It didn't really work.  Basically it turned into granola.  The cookies would never stick together.  But Scott loved it like that.  He ate it like granola.  I had also added peanut M&M's which made it really good.

http://www.melskitchencafe.com/whole-wheat-coconut-oil-chocolate-chip-oatmeal-cookies/

Yield: Makes about 3 dozen cookies

I haven't made these cookies with refined coconut oil but it should work also. The best way to describe the texture of the coconut oil should be sludgy. You don't want it completely melted but it shouldn't be completely solid. I usually scoop the coconut oil into a microwaveable liquid measuring cup or bowl and microwave for a couple of seconds (but usually my kitchen is warm enough that the coconut oil is the right consistency right out of the container).

Also, if using freshly ground whole wheat flour that is slightly warm from being ground, either let the flour come to room temperature or else chill the cookie dough for an hour or so, otherwise the cookies will spread while baking. I haven't made these with hard red wheat (only hard white wheat) but I'm sure that would work fine also; the cookies will be slightly darker in color and a bit more heartier tasting.

Finally, for those that are wondering about the oats, the reason I use both quick and old-fashioned is because I like the texture of the old-fashioned oats but using 100% causes the cookies to spread really flat - subbing out part of the old-fashioned with the quick allows the cookies to keep their soft, chewy shape while still giving lots of oat flavor.

UPDATE: After a few commenters indicated their cookies weren't spreading well, I ran into the kitchen to remake the recipe and weighed the flour this time in order to get the perfect amount. I've adjusted the flour amount from 2 3/4 cups in the original recipe to 2 1/2 cups (or 11.5 ounces). It really depends on how you measure the flour and if you are using freshly ground wheat flour or storebought (which tends to be slightly more compressed). Make sure to fluff the flour and measure lightly (as opposed to measuring out super compressed flour or shaking the cup to level). Thanks to those of you who made the recipe so quickly and reported back! If your cookies are still spreading using 2 1/2 cups flour, you may be overflouring and measuring too much flour in your cup.

1 cup lightly packed brown sugar

1 cup granulated sugar

1 cup extra-virgin coconut oil, soft but not melted (see note)

3 large eggs

1 teaspoon vanilla

2 1/2 cups (11.5 ounces) white whole wheat flour (see note)

1 1/4 teaspoon baking soda

1 teaspoon salt

1 1/4 cups quick oatmeal

1 1/4 cups old-fashioned oatmeal

12 ounces chocolate chips

Directions

Preheat the oven to 350 degrees F.

In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes. Add the eggs and vanilla and whip the mixture for 2-3 minutes. Stir in the flour, baking soda, salt, and oatmeal until barely combined - there should be a lot of streaks of dry ingredients remaining. Add the chocolate chips and mix until combined.

Scoop and roll the cookie dough into 1-inch (or so) balls and place 1-2 inches apart on a lined (with parchment or a silpat liner) or greased baking sheet.

Bake for 11-13 minutes until the edges are lightly golden and set but the middles are still soft.

Let the cookies sit for 2-3 minutes on the baking sheets after removing them from the oven before using a spatula to place them on a cooling rack to cool completely.

THE BEST BARBECUE SAUCE

We had this with the Cluff family in Rexburg on top of pulled pork.  http://lncookbook.blogspot.com/2009/05/bbq-beef-sandwiches.html We all really liked it.  Makes a lot so I halved the recipe.
http://www.melskitchencafe.com/2010/03/the-best-barbecue-sauce.html

The Best Barbecue Sauce

YIELD: MAKES ABOUT 7 CUPS OF BARBECUE SAUCE

INGREDIENTS

• 2 cups ketchup
• 2 cups tomato sauce
• 1 1/4 cups brown sugar
• 1 1/4 cups red wine vinegar
• 1/2 cup unsulphured molasses
• 2 tablespoons butter, cut into small pieces
• 4 teaspoons hickory flavored liquid smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper

DIRECTIONS

1. In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.
2. Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

BISCOTTI

This recipe was in the Martha Stewart Food magazine. There were other versions to try as well. See below for almond biscotti. I liked it better than the chocolate. But I have got to stop making it - I can't stay out of it :-) Made it for VT people on Valentine's Day. Took with hot chocolate packets and said - You warm our hearts. Took me about 2 hours to make two batches.

Next time I make this I want to dip some of it in almond bark or white/vanilla chocolate.

MEXICAN CHOCOLATE BISCOTTI
So good in either hot chocolate, milk or eat by itself.

1 1/2 cup flour
3/4 cup unsweetened baking cocoa
pinch of cayenne pepper (didn't add)
1 tsp cinnamon
1 cup sugar
2 tsp baking powder
1/4 tsp fine salt (didn't add)
---
3 large eggs, lightly beaten
1 T pure vanilla extract
---
1/2 cup roughly chopped bittersweet chocolate

Preheat oven to 350. In a large bowl (I used the Bosch) combine flour, unsweetened cocoa, cayenne pepper (didn't add) and cinnamon, sugar, baking powder and salt (didn't add). Beat in eggs and vanilla until combined. Add bittersweet chocolate.

Divide dough in half and transfer to a parchment-lined rimmed baking sheet. The dough can be sticky so coat hands with cooking spray and flour. Make logs as uniform as possible for even baking. Form each half into a 2 1/2" wide 3/4" tall log. Bake until dough is firm but gives slightly when pressed, 20-25 min, rotating sheet halfway through. Let cool on wire rack, 20 minutes.

(last time I made it - I didn't divide the dough in half, but made one big log. I liked it better)
With a serrated knife, cut logs into 1/4" slices on the diagonal and arrange (I did mine about 1/2"-1"). Arrange cut side down on two parchment lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 min, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks. (store in airtight container up to 2 days or freeze up to 3 months)

ALMOND BISCOTTI
2 1/2 cups flour (spooned and leveled)
1 cup sugar
2 tsp baking powder
1/4 tsp fine salt (didn't add)
---
3 large eggs, lightly beaten
1 T vanilla
---
1 cup slivered almonds, toasted (spayed cookie sheet with Pam and cooked at 350 for about 5-10 min - can burn really easily - WATCH CLOSELY)

mix together flour, sugar, baking powder, and salt. Beat in eggs and vanilla until combined. Add almonds and beat until combined.

same is the rest as above

Made this for Christmas morning 2012.  It was good, but still like Martha Stewart recipes better.  Did like it dipped in chocolate.

Snowcapped Gingerbread Biscotti Recipe

http://www.tasteofhome.com/Recipes/Snowcapped-Gingerbread-Biscotti

Snowcapped Gingerbread Biscotti Recipe photo by Taste of Home

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This recipe is one of my favorites to add to my holiday cookie trays. The cookies blend the great flavor of gingerbread and biscotti, plus a "snow"-dipped decoration. —Trisha Kruse, Eagle, Idaho

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Snowcapped Gingerbread Biscotti Recipe

• Prep: 45 min. + chilling Bake: 35 min. + cooling
• Yield: 30 Servings

453580

Ingredients

• 1/3 cup butter, softened
• 1 cup packed brown sugar
• 1/4 cup molasses
• 3 eggs
• 3-1/4 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup hazelnuts, toasted and chopped
• 1/4 cup finely chopped crystallized ginger
• 1 cup butterscotch chips, melted
• 1 cup vanilla or white chips, melted

Directions

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
• Divide dough in half. Cover and refrigerate for 30 minutes.
• On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
• Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
• Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container. Yield: 2-1/2 dozen.

Nutritional Facts1 cookie equals 226 calories, 10 g fat (5 g saturated fat), 27 mg cholesterol, 83 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.

GINGERBREAD MAN

GINGERBREAD MAN

This was Abagail's choice for FHE treat. We all had a great time. I used the stencil of the boy (from kids set) and just cut around it. I put some dough on a piece of parchment on the cookie sheet.

Ingredients

• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 1/2 tablespoons orange zest
• 2 tablespoons dark corn syrup (used molasses)
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt

Directions

1. Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel and dark corn syrup. Add the flour, baking soda, cinnamon, ginger, ground cloves and salt, mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll dough out to 1/4 inch thick. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until cookies are firm and lightly toasted on the edges.