Posts Tagged ‘molasses’
Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
- Ginger Horse Cookies from Kim of Cravings of a Lunatic
- Mini Gingerbread Donuts from Jen of Juanita’s Cocina
- Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
- Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street
- Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker
- Mini Holiday Gingerbread Loaves from Isabelle of Crumb
- Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
- Gingerbread Dip from Erin of The Spiffy Cookie
- Gingerbread Milkshake from Ramona of Curry and Comfort
- Gingerbread Pumpkin Bars from Heather of Girlichef
- Gingerbread Cinnamon Rolls from Cathy of The Dutch Baker’s Daughter
- Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious
Last year I discovered my love for chocolate and gingerbreadtogether, and I had originally planned on another chocolate and gingerbread recipe for today but once I found a recipe for gingerbread cookie dough dip those plans flew right out the window. I changed it up a little bit by adding my favorite dip ingredient, Greek yogurt, and reduced the butter which together changed the consistency to be creamier than your average cookie dough dip, so I dubbed this just plain ol’ Gingerbread Dip. It’s amazing and a tiny bit better for you too. Just eat it with apples instead of crackers if you need to keep your conscience clear.
As I write this post, it just now occurred to me that I could’ve fulfilled my chocolate and gingerbread fantasy with this dip by using miniature chocolate chips instead of toffee bits. Darn, guess I have to make another batch O:-).
One year ago: Apple Butter Chewy Cinnamon M&M Cookies
Two years ago: Gnocchi with Goat Cheese and Spinach
Makes about 3 cups
4 oz. reduced fat cream cheese, room temperature
1/2 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
2 Tbsp molasses
1-1/2 tsp vanilla extract
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp allspice
1/8 tsp ground cloves
1 cup toffee bits or try miniature chocolate chips)
- Combine all ingredients together, except the toffee bits, with an electric mixer in a medium bowl. Fold in toffee bits.
- Serve with fruit, ginger snaps, or graham crackers.
- Keep refrigerated in an airtight container.
Source: Adapted from Add a Pinch.
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.
So far I am pleasantly surprised with the meals and desserts I have made with what is already stocked in my kitchen. But I had to cave on buying ground chicken in order make these burgers. They have been on my cooking “to do” list for too long. Besides, I had some leftover root beer pulled pork begging for a purpose and used it instead of what I assume was supposed to be dry pulled pork in the ingredient list. Sometimes I think I am really good at finding new life to leftovers.
Mine didn’t come out looking nearly as gorgeous as Tara’s from Smells Like Home (maybe it’s the lack of BBQ sauce oozing down the sides), but it’s what’s inside that counts! Which just so happens to be yummy deliciousness.
1/2 cup ketchup
1/4 cup molasses
2 Tbsp very finely chopped (or grated) onion
2 Tbsp Worcestershire sauce
2 Tbsp Dijon mustard
2 Tbsp cider vinegar
1 Tbsp brown sugar
Hot sauce, to taste
- Combine all sauce ingredients in a small saucepan and heat over medium heat. Cook the sauce about 7 minutes or until thickened, stirring occasionally. The sauce should be reduced down to approximately 1 cup. Remove from heat and allow to cool. Refrigerate until ready to use. The sauce will keep, refrigerated, for about 1 week.
1 lb ground chicken
1/2 cup crumbled cornbread or 1/4 cup cornmeal
1 scallion, minced
1 Tbsp minced fresh cilantro
1/2 tsp paprika
1/4 tsp garlic powder
1 tsp dry mustard
1/2 tsp kosher salt
2 tsp brown sugar
2/3 cup chopped pulled pork
5 tbsp BBQ sauce, divided
Red onion slices
Sharp cheddar cheese, sliced
Additional BBQ sauce
Hamburger buns (I used Deli thins, just because that’s what I had)
- Prepare grill*.
- In a large bowl, combine the chicken, cornbread, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar, pork, and 2 tablespoons of the bbq sauce. Lightly but thoroughly mix with your hands to incorporate all the ingredients. Add the remaining 3 tablespoons of BBQ sauce to a small bowl.
- Form the mixture into 4 equal-sized patties. Brush the grates of the grill with olive oil. Place the burgers and onions on the grill, and cook the burgers 5-6 minutes, then flip. Turn the onions as well. Brush the cooked sides with half the reserved BBQ sauce. After 3-4 minutes, flip the burgers again. glazing the other side with the remaining BBQ sauce. Place a slice of cheese on each patty, and lay the buns, cut side down, on the grill. Close the lid and allow the cheese to melt and the buns to toast.
- Remove all the food from the grill, assembling the burgers as desired. Serve with additional BBQ sauce if desired.
*I do not have a grill, but the George Foreman worked just fine.