I bake to sweeten life

Posts tagged ‘Molasses’

Orange Gingerbread Chocolate Chip Cookie

orange gingerbread cookie

 

A soft gingerbread cookie infused with orange and filled with chocolate chips. It’s a drop cookie, so much easier to prepare and makes the kitchen smell wonderful while baking. 🙂

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 teaspoon orange zest
  • 1 egg, large
  • 1/4 cup molasses
  • 1 1/2 teaspoons milk
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup dark chocolate chips

Directions:

  1. Preheat oven to 350° F. Line cookie sheets with parchment
  2. Beat together butter, sugar and zest until fluffy.
  3. Add egg; mix until well combined.
  4. Stir in molasses and milk.
  5. Add flour, baking soda, salt and spices and stir well until a thick, smooth batter forms.
  6. Stir in chocolate chips and drop dough by rounded teaspoonsful onto greased baking sheets, 2 inches apart.
  7. Bake for 10 minutes, or until bottoms are very lightly browned – do not overbake.
  8. Cool for 2 minutes on pans before removing to racks to cool completely.

Makes 24 -27 cookies

Cranberry Hermit Bars

Image

Ingredients:

5 tablespoons Unsalted butter, softened

1/2 cup packed brown sugar

2 eggs, large

1/3 cup molasses

1 cup all-purpose flour

1/4 cup whole wheat flour

1/4 baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground all spice

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup chopped cranberries

1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F. Line a 9×9-inch with parchment.

Cream butter and sugar until fluffy and smooth. Beat in the eggs, one at a time, and continue beating as you add the molasses.

Sift together dry ingredients and add to the batter. Mix batter gently until well combined and no trace of the dry ingredients.

Stir in cranberries and walnuts, Spread batter evenly in prepared pan.

Bake 22 minutes or until toothpick inserted comes out clean. The edges should start pulling away from sides of pan.

Remove from the oven and cool on rack. Cut just before serving.

Makes 12-16

1/4 teaspoon ground ginger

Guinness Molasses Bread

Guinness Molasses Bread

Ingredients:

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons flaxseed, ground
  • 3 3/4 teaspoons baking powder
  • 1/2 cup white sugar
  • 1/3 cup molasses
  • 2 tablespoons honey
  • 12 ounces of Guinness beer
  • 2 tablespoons butter, soft

Directions:

  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
  2. Sift flour, salt and sugar into a large bowl and whisk to combine. Stir in flaxseed
  3. Slowly pour the Guinness into the flour mixture. Stir beer into dry ingredients and about half way add  in molasses and honey. Continue adding beer. Mix until no lumps and dry ingredients are incorporated. Do not over mix.
  4. Pour into loaf pan. Bake for 45 – 50 minutes or until toothpick inserted into the deepest part of the loaf comes out clean.
  5. Let the loaf cool a bit, before turning out  onto a rack. Paint it with soft butter, which will melt as you go.

Gingerbread Cake

Gingerbread man

Ingredients:

  • 1 large egg, beaten
  • 1/2 cup granulated sugar
  • 1/2 cup light molasses
  • 1/4 cup butter butter, melted
  • 1/2 cup apple sauce
  • 1/4 cup cold water
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Directions:

Preheat oven to 350F. Grease an 8-inch square pan.

Combine egg, sugar, molasses, butter, apple sauce and water; mix well.

In a small bowl, stir together flour, baking soda, ginger, cinnamon, cloves and salt; add to
molasses mixture. Beat until well mixed.

Pour into prepared pan. Bake 25- 30 minutes or until cake
tests done.

Serve warm with whipped cream.

Yield: 9 servings.

Note: *I baked in a gingerbread shaped pan for 20 min. Came out perfect 🙂 *

Gingerbread

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