CHOCOLATE GINGERBREAD DROPS
Still delivering the last of my cookie trays for 2007 and already contemplating the goodies that will adorn them in 2008. This one came to me in an e-mail from BHG and the ingredient list had me salivating. Placing this here for safekeeping.
Provided by justcallmetoni
Categories Drop Cookies
Time 33m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- In large bowl beat shortening on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt and continue mixing another two to three minutes. Next beat in the egg and molasses until incorporated in to the other wet ingredients.
- Add flour and fully mix in to the batter using as little mixing time as possible. Depending on your appliance, you may need to add the last bit of flour in by hand. Stir in cherries and chocolate.
- Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.
Nutrition Facts : Calories 77.9, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.9, Sodium 47.2, Carbohydrate 11.9, Fiber 0.2, Sugar 5.9, Protein 0.9
CHOCOLATE GINGERBREAD SQUARES
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield About 36 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
- Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
- Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
- Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
- Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.
CHOCOLATE GINGERBREADS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
CHEWY GINGER DROP COOKIES
THIS RECIPE originated with my grandmother. My mom, an excellent baker, also made these cookies. Then I baked them for my family...my daughters made them...and now my granddaughters are making them - a true legacy I'm happy to share. -Lois Furcron, Coudersport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and sugar. Combine flour, baking soda, ginger and salt. Combine molasses and water. Add dry ingredients to the creamed mixture alternately with molasses mixture. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with sugar. Bake at 350° for 13-15 minutes or until edges are set. Remove to wire racks to cool.
Nutrition Facts : Calories 174 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE GINGERBREAD
Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist on the classic gingerbread, it blends the distinctive flavor of European chocolate with the old-fashioned taste of molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
- Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
CHEWY CHOCOLATE-GINGERBREAD COOKIES
A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 14
Steps:
- Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.
EASY CHOCOLATE GINGERBREAD CUTOUTS
I have many wonderful memories making these chocolaty cookies with my family during the Christmas season. -Debbie Rowe, Lexington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs, oil and molasses until well blended. In another bowl, whisk cake mix, flour and ginger; gradually beat into egg mixture., Shape dough into a disk; wrap in plastic. Refrigerate 3-4 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Press raisins into cookies for eyes., Bake 8-10 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate with frosting and candies as desired.
Nutrition Facts :
CHOCOLATE GINGERBREAD LOAF
Make plain gingerbread by substituting 1/3 cup flour for the cocoa and increasing the ginger and cinnamon to 1 teaspoon each. Yes the batter looks really thin, but that's what gives it a nice smooth texture. I never pay attention to light vs dark brown sugar or corn syrup, I just use what I have and it's always turned out well. From Easy to Bake Easy to Make
Provided by JESMom
Categories Breads
Time 1h5m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 35o degrees. Grease a 9 X 5 inch loaf pan.
- Mix brown sugar and butter together until creamy. Mix in corn syrup, eggs and buttermilk until well combined.
- Mix the flour, cocoa, baking powder, ginger, cinnamon and salt in a medium bowl.
- Add flour mixture to the brown sugar mixture. Stir together until combined. Pour into the loaf pan.
- Bake 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in dish for 5 minutes; cool completely on a wire rack.
CHOCOLATE-GINGERBREAD COOKIES
Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.
Provided by SusieQ88
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 2h55m
Yield 24
Number Of Ingredients 15
Steps:
- Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
- Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
- Preheat the oven to 325 degrees F (165 degrees C).
- Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
- Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 20.4 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 56.2 mg, Sugar 12.6 g
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- Preheat oven to 375F. In large mixing bowl beat shortening with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined. Beat in molasses and egg. Beat in as much flour as you can with mixer. Using a wooden spoon, stir in any remaining flour, the cherries, and chocolate.
- Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.
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