DARK GINGER RECIPES

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DARK CHOCOLATE-GINGER-MOLASSES COOKIES | SOUTHERN LIVING



Dark Chocolate-Ginger-Molasses Cookies | Southern Living image

Homemade cookies are always a good idea when you want to give a food gift. For attractive packaging, look for decorative tins or boxes, line them with colorful tissue and use festive paper muffin and candy liners to help cushion the contents. You can put shaped cookies in the center of the tin to keep them from breaking apart and surround them with sturdier treats. Cookies that are the same shape as the container make a good barrier. Everyone loves the traditional cookies, such as chocolate chip cookies and oatmeal cookies but, this holiday season, try out a new recipe. These tasty cookies check off all the boxes for a winning holiday treat: rich, dark chocolate flavor, a slight hint of heat from both crystallized and ground ginger, and the deep smoky sweetness of molasses. The cookies will be very soft when they come out of the oven, and as they cool, they firm up and develop a nice crunchy exterior and soft interior.

Provided by Pam Lolley

Categories     Cookies

Total Time 1 hours 10 minutes

Yield About 2.5 dozen

Number Of Ingredients 14

1/2 cup unsalted butter, softened
1/2 cup lightly packed light brown sugar
1 large egg
2 tablespoons unsulphured molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa
3 tablespoons finely chopped crystallized ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
3 ounces semisweet chocolate, chopped into small chunks
1/4 cup granulated sugar

Steps:

  • Preheat oven to 350°F. Beat butter and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add egg, and beat until just combined. Beat in molasses and vanilla.
  • Stir together flour, cocoa, crystallized ginger, baking soda, cinnamon, salt, and ground ginger in a bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined, about 1 minute. Fold in chocolate.
  • Shape dough into 30 (1 1/2-inch) balls (dough will be sticky). Place granulated sugar in a bowl; roll balls twice in granulated sugar. Arrange balls 2 inches apart on 2 baking sheets lined with parchment paper. 
  • Working in 2 batches, bake in preheated oven until tops are crackly but cookies are still soft to the touch, 10 to 12 minutes. Cool on baking sheets 5 minutes. Transfer to wire racks; cool completely, about 30 minutes. 

DARK MOLASSES GINGERBREAD CAKE RECIPE - FOOD.COM



Dark Molasses Gingerbread Cake Recipe - Food.com image

A very dark and moist cake, it is best served the day after making so the spices have a chance to blend. serve with fresh whipped cream if desired.

Total Time 40 minutes

Prep Time 0S

Cook Time 40 minutes

Yield 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup boiling water
2 eggs, beaten
1 1/2 cups molasses

Steps:

  • Preheat oven to 350°F.
  • Sift the flour, baking soda, and baking powder into a large mixing bowl. Using a wire whisk, blend in the spices and salt. Melt the butter in the boiling water and whisk mixture into the flour mixture. Add the eggs and molasses and whisk until blended.
  • Turn into a buttered and floured 8x8 inch baking pan. Bkae for 35-40 minutes, until; well done and a toothpick plunged in the center comes out clean.

Nutrition Facts : Calories 420.6, FatContent 13.1, SaturatedFatContent 7.8, CholesterolContent 77, SodiumContent 320.2, CarbohydrateContent 72.3, FiberContent 1.2, SugarContent 35.2, ProteinContent 5

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