TRIPLE RECIPE RECIPES

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TRIPLE THE GINGER COOKIES RECIPE | ALLRECIPES



Triple the Ginger Cookies Recipe | Allrecipes image

These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.

Provided by Allrecipes Member

Categories     Spice Cookies

Total Time 2 hours 30 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 3 dozen

Number Of Ingredients 10

¾ cup butter
1 cup packed brown sugar
1 egg
¼ cup molasses
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon salt
1 ½ tablespoons minced fresh ginger root
½ cup chopped crystallized ginger

Steps:

  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
  • Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 197.8 calories, CarbohydrateContent 29.7 g, CholesterolContent 30.7 mg, FatContent 8.1 g, FiberContent 0.5 g, ProteinContent 2.1 g, SaturatedFatContent 5 g, SodiumContent 269.8 mg, SugarContent 15.4 g

TRIPLE CHEESE & ONION MUFFINS RECIPE - BBC GOOD FOOD



Triple cheese & onion muffins recipe - BBC Good Food image

Savoury fluffy cakes packed with cheddar, Parmesan, chives, spring onion and cream cheese - delicious fresh from the oven

Provided by Sarah Cook

Categories     Treat

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield Makes 12

Number Of Ingredients 10

150ml sunflower oil , plus extra for the tin
1 large egg
284ml carton buttermilk , made up to 350ml with milk
500g self-raising flour
1 tsp English mustard powder
140g mature cheddar , grated
1 bunch spring onions , sliced
small bunch chives , snipped
25g parmesan (or vegetarian alternative), grated
200g full-fat soft cheese , gently diced into 2cm cubes

Steps:

  • Heat oven to 200C/180C fan/gas 6 and oil a 12-hole muffin tin. Whisk the oil, egg and buttermilk. In a mixing bowl, mix the flour, 1 tsp salt and mustard powder, then stir in the cheddar, spring onions, chives and half the Parmesan.
  • Use a large spoon to gently fold the wet ingredients into the dry – don’t overmix, just lightly combine. With the final few folds, mix in the soft cheese cubes. Spoon the mixture between the holes in the tin (they will be quite full), scatter with the remaining Parmesan and bake for 25 mins.

Nutrition Facts : Calories 375 calories, FatContent 24 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.8 milligram of sodium

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Category Treat
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Calories 375 calories per serving
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