I is for Ingredients
Today is all about food we love to eat during the holidays. My husband is a chef by profession, but I'm the baker in the family. I’m focusing more on Christmas now, since our Thanksgiving has passed, but I would love to hear about your Thanksgiving meal traditions. I’ve always wanted to experience an American Thanksgiving, so let me live vicariously through yours!
I thought I'd share my favourite Christmas cookie recipe, from none other than the cookie lady herself, Martha Stewart. I’ve made these every Christmas for about 4 or 5 years now, and my family loves them. Unfortunately, these don’t have a big yield, but they’re so delicious that I can get past that. I usually make a double batch all at once, and I increase the ground ginger to 2 ¼ teaspoons because I like the ‘snappiness’ it gives. If you like chocolate and ginger, you’ll love these, guaranteed!
Chewy Chocolate Gingerbread Cookies
Makes 2 dozen
- 7 ounces best-quality semisweet chocolate
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 1/4 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon freshly grated ginger
- 1/2 cup dark-brown sugar, packed
- 1/2 cup molasses
- 1 teaspoon baking soda
- 1/4 cup granulated sugar
- Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. 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 whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- In a small bowl, dissolve baking soda in 1 1/2 teaspoons 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 more.
- Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
and add a simple handmade card.
A thoughtful offering that is always appreciated.
Hope all of you have a wonderful Thanksgiving!
Just when you thought this post couldn't be any more caloric ...
Dough should be slightly crumbly.
There are two cookie recipes I have made the week of Thanksgiving for about 10 years. Trey walked in from school (early release today) and said, "Hey, I remember these, what are they called?"
"Oatmeal, cranberry, white chocolate" I said
"That's not a very good name, let's call them cranberry delight instead"
So, here is the recipe for: Cranberry Delight Cookies
preheat oven to 375 degrees
- 1 cup butter or margarine
- 1 cup brown sugar
- 2 eggs
- 2 cups oats
- 1 1/2 cups flour (add up to an additional 1/2 cup flour if needed)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 dried cranberries
- 1 cup white chocolate chips or chunks
- Beat butter or margarine and sugar together until light and fluffy.
- Add eggs; mix well.
- Combine oats, flour, salt and baking soda,
- Add to butter mixture in several additions; mix well after each addition
- Stir in dried cranberries and white chocolate.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Yield 2 dozen
The other recipe is my version of Pumpkin Chocolate chip.
Pre heat oven to 375 degrees
- 2 cups all flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 cup butter
- 1 cup brown sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tsp vanilla
- 1 cup chocolate chips
You could ice these with cream cheese frosting!
- Cream fat and sugar
- Add pumpkin
- Sift together dry ingredients
- Fold into pumpkin mixture
- Stir in chocolate chips