Posts Tagged ‘gingerbread’
Even since I got my hands on a package of Gingerbread Oreos I have been trying to come up with something mind-blowing to make with them. But in the end, I resorted to plain old Oreo truffles. I cannot help myself, they are just so yummy! And with a new flavor and shape, can you really blame me? Besides, I’ve been working 12 hour days in the lab for far too long. I’m allowed to make excuses. Oh and a quick side note: I sent in my dissertation outline to my committee yesterday – eeep! Here’s to hoping they don’t rake it over the coals, at least not just yet.
I brought these into work for the Pharmacy school potluck. Many people said these were too cute to eat and actually had to convince one labmate not to save it as decoration for her desk. I said things like “moldy green” and “smelly rotten milk products” to sway her. Besides, I thought they were too delicious NOT to eat! Although I’m not sure those prior descriptors are helping make your mouth water at the moment.
I was a little surprised to find out the Oreo cookies themselves weren’t gingerbread-y, just the filling. Despite this, the flavor was fantastic and exceptionally good mixed with the cream cheese. I originally thought of adding some spice to it but there was no need. Of course you can also make these with any flavor of Oreos you prefer.
One year ago: Jalapeno Cornbread
Guess what time it is? Blog hop time!! This round the themes were peppermint, eggnog or gingerbread. Since I have recently become obsessed with all things gingerbread, that is where I reside for today. But I wanted to avoid cookies, brownies, cupcakes, etc. because I am pretty sure that has already been extensively covered. Now gingerbread as pancakes? You don’t see that every day.
These were the thinnest pancakes I have ever made. But their thinness did not take away from their tastiness. And the crumbly topping enhanced the gingerbread flavor perfectly. Sometimes I feel like I actually know what I’m doing in the kitchen instead of just throwing things together that sound good :-P.
One year ago: Perfect Hamburger
Makes approximately 14 pancakes
1-1/4 cups whole-wheat flour
1/3 cup all-purpose flour
1/4 cup packed dark brown sugar
1-1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 teaspoon orange zest (I omitted simply because I didn’t have an orange)
1 large egg
2 cups milk (I used 2%)
2 tsp vanilla extract
5-1/2 Tbsp unsalted butter, divided
Maple syrup, for serving (optional)
2 Tbsp brown sugar
2 Tbsp all-purpose flour
1 Tbsp butter, room temperature
- In a large bowl, whisk together the whole-wheat flour, AP flour, brown sugar, baking powder, salt, cinnamon, ginger, cloves, nutmeg and orange zest.
- In a medium microwave-safe bowl melt 3 tablespoons of the butter. Let cool a bit then whisk in the milk, egg and vanilla extract. Add the wet ingredients to the dry ingredients and whisk just until combined (some lumps are fine). Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or overnight.
- (Note: If you want to make all of the pancakes before serving, preheat oven to 200 F. Place a baking sheet lined with foil on the middle rack.) Using the remaining 2-1/2 tablespoons of butter, heat about 1 teaspoon in a large nonstick skillet over medium heat. Add 1/4 cup of batter to the pan for each pancake. Cook until bubbles appear on the surface of the pancakes and they begin to brown just a bit around the edges, about 2 minutes, then flip and cook on the other side for about 2 minutes more.
- Move the pancakes to the warm oven (if you need to stack the pancakes on the baking sheet, do so between layers of parchment paper). Wipe the pan with a paper towel, melt another teaspoon of butter and repeat the cooking process.
- For the topping, in a small bowl mix the brown sugar, flour and butter with a fork until crumbly. Top pancakes with syrup and sprinkle with crumb topping, and serve.
Today is the first day of the Holiday Blog Hop that Erin @ Big Fat Baker organized! And today’s post is supposed to include one of these three things – pumpkin, apple or maple. Originally I was tempted to attempt working them all into something, but I am just feeling the pumpkin, even though I keep meaning to make apple-y things now that the weather has started to cool down (if only for a few days). And I FINALLY found apple cider. But I digress…
I don’t think I’ve ever had gingerbread outside of it’s cookie-man form. I also don’t think I’ve ever baked something gingerbread-y before Thanksgiving because I believe in celebrating one holiday before moving onto the next. But I justified this by adding pumpkin spice kisses. It’s the dessert to transition between the fall and winter holidays – the pumpkin from Halloween/Thanksgiving and gingerbread for Christmas. It makes me food-holiday happy!
The scoop of vanilla ice cream on top drizzled with more melted pumpkin spice kisses put me in pure bliss. I should’ve popped in the Fireplace bluray and lit a fireplace-scented candle to complete the mood (oh non-fireplace apartment living).
This would also work well with any other flavor of kisses. Look out for those Christmas ones to use later for a strictly Christmas-y dessert! Be sure to check out the other posts for today’s blog hop at the bottom of this post.
PUMPKIN KISSED GINGERBREAD BROWNIES
Makes 18 brownies
1-3/4 cups all-purpose flour
3/4 cups sugar
3/4 cups dark brown sugar
1/4 cups cocoa powder
2 tsp ground ginger
1-1/2 tsp cinnamon
1 tsp salt
1/4 tsp ground clove
12 Tbsp unsalted butter, melted and cooled
1/2 cup molasses
1/4 cup whole milk
1 large egg plus one yolk
1/4 cup boiling water
1-1/2 tsp baking soda
1-10 oz. bag pumpkin spice Hershey’s Kisses, unwrapped
2 Tbsp milk, optional
- Preheat oven to 325 degrees. Butter and flour a 9- by 13-inch baking dish and set aside.
- Sift together all the dry ingredients into a large bowl.
- Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.
- In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine.
- Line the prepared pan with 50 kisses, then pour the batter evenly over top of the kisses. Bake until a toothpick inserted into the center comes out clean – 25-30 minutes. Transfer brownies to a rack to cool.
- Optional: Place remaining kisses in double broiler with milk to melt. Scoop ice cream on top of brownie and drizzle melted chocolate over ice cream and brownie, and serve.