Two holiday favorites combine into one with these snickerdoodle kiss topped ginger molasses blossoms. A welcome addition to your holiday cookie exchange.

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What better time to drop a new cookie recipe than on National Cookie Exchange Day! Do you have a go-to recipe that you bring? It should come as no surprise that I do not as I have too many I love and even more that I want to experiment with. Enter these ginger molasses blossoms topped with a snickerdoodle Hershey’s kiss.

When I found the new snickerdoodle kisses in the holiday section of the grocery store I bought them without any plan – I just knew they needed to be in my cart. I didn’t want to make the obvious, which were snickerdoodle cookies made into blossoms, but I struggled to think of what other flavor to make. And then I remembered how much I adore ginger molasses cookies and I was sold before I even tasted them.

These chewy ginger molasses blossoms are rolled in turbinado sugar to give them a contrasting texture on the outside in addition to the sweet spiced snickerdoodle kiss on top. Maybe serve them with some homemade hot cocoa to really get into the holiday spirit.

If you are stumbling upon this post later on and cannot find the coveted snickerdoodle kisses, they may not live up to the name of these but any white chocolate kiss will do. Heck even a regular chocolate one would work if that’s your flavor preference.

SNICKERDOODLE GINGER MOLASSES BLOSSOMS

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Yield: Approximately 30 cookies Prep Time: 1 Hour 45 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1-1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/4 tsp ground cloves
• 1-1/2 sticks (12 Tbsp) unsalted butter, cut into chunks, at room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 large egg yolk, room temperature
• 1/2 cup unsulfured molasses
• 1-1/2 tsp pure vanilla extract
• Turbinado sugar, for rolling
• ~30 Hershey's snickerdoodle kisses, unwrapped

Directions

1. In a medium bowl, whisk together the flour, cornstarch, spices, baking soda, and salt.
2. In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment), beat the butter and sugars together on medium-low speed until light and fluffy, about 2 minutes. Add the yolk and beat until incorporated, then add the molasses and vanilla, beating until smooth.
3. Add the dry ingredients and on low speed, mix the dough until the flour is just incorporated.
4. Spoon some turbinado sugar into a wide shallow bowl.
5. Shape dough into walnut-sized balls (I used my medium cookie scoop to ensure they were all the same size) and roll in the sugar. Place on a tray, cover, and chill dough in refrigerator for one hour or overnight.
6. When ready to bake, preheat oven to 350 degrees F. Line cookie sheets with parchment or silicone baking mats.
7. Place balls of dough on prepared cookie sheets, leaving 2 inches between each ball of dough.
8. Bake the cookies for 10-12 minutes - should be lightly set around the edges and softer in the center. Transfer the sheets to racks and immediately press a kiss int he center of each. Let the cookies rest for 15 minutes before removing from pan and placing them on racks to cool completely.

Source: Adapted from my Chewy Chocolate Ginger Molasses Cookies and Pumpkin Snickerdoodle Blossoms.

Why make gingerbread cookies when you could make ninja-bread cookies? These feisty treats are the perfect addition to your holiday cookie tray.

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How many cookies have you baked so far? I am up to six and I might have a few more in me. Am I hosting a big holiday party? You bet your sweet behind I am NOT. But I do plan to give a lot of these babies away. 

A common sweet treat this time of year is gingerbread, but why make gingerbread cookies when you could make NINJABREAD COOKIES!?!

I dare you to commit to another set of cookie cutters because these ninja shaped ones. You could also use them to make Teenage Mutant Ninja Turtle cookies other times of the year. Totally multi-purpose, right? Shh just do it. 

Not gonna lie, I bought these in 2012 (thanks Amazon purchase history) and Bob used them before I did – one year ago. He had a Christmas party at work for everyone’s kids and they loved them! So I am certain any kids in your life will too.

So I finally had to have a crack at them myself this year. Honestly I am not entirely sure when was the last time I made gingerbread cookies. Certainly not in the last 10 years as I don’t have any gingerbread cut-out recipes here on the blog. And if there’s no evidence it may as well have never happened.

And while I was at it I put little masks on them, because ”tis the season of 2020 amiright? But then I decided to make them a little feisty, with the masked ninjas fighting off the unmasked ninjas. Because clearly I am really good at being subtle. Best part is adding these to your cookie exchange ;-).

But in all seriousness, other than going to work and picking up food we have been quarantining in anticipation of seeing family for the holidays. We are getting a COVID test this weekend to confirm we are safe. But bonus news: I was unblinded in the Pfizer trial and confirmed that I am in the vaccine group as I expected!

They are only unblinding those that are higher risk to start, which makes sense, because if they are placebo they would have the option of getting the vaccine. Although I was surprised I fell into that category because even though I do work at a hospital I don’t actually interact with patients. Bob is still blinded for now because he works from home. 

As for the trial, I am still enrolled and will continue with my next appointment as scheduled in March. They still need to collect data to determine how long it is effective! Ah science <3.

Three years ago: Veggie Skillet Lasagne

Six years ago: Snowman Blue Cheese Ball

Seven years ago: Orange Cut-Out Cookies with Orange Cardamom Icing

Eight years ago: Homemade Maple Breakfast Sausage

CUT-OUT NINJABREAD COOKIES

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Yield: 3 dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 3-1/2 cups all-purpose flour
• 3/4 cup packed dark brown sugar
• 1 Tbsp ground cinnamon
• 1 Tbsp ground ginger
• 3/4 tsp baking soda
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 12 tablespoons butter, room temperature, cut into 12 pieces
• 3/4 cup molasses
• 2 Tbsp milk

ICING

• 2 cups powdered sugar
• 1 Tbsp meringue powder
• 2-3 Tbsp water

Directions

1. In a large bowl, whisk together the flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt. Add butter and with a hand mixer, beat at medium-low until the mixture resembles a fine meal, 1-2 minutes. Reduce the speed to low and with the mixer running, slowly add the molasses and milk. Mix until the dough is thoroughly combined, about 1 minute.
2. Divide the dough in half and shape into two discs, wrap in plastic wrap, and refrigerate the dough for 2 hours or overnight.
3. When dough is sufficiently chilled, preheat the oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats.
4. Remove one dough disc and place on a clean, floured surface. Using a rolling pin, roll out to 1/4-inch thick. Cut the dough with desired shapes and transfer to the prepared baking sheets, spaced 2 inches apart. Chill in fridge while you repeat with the remaining dough, setting scraps aside to reroll and cut.
5. Bake the cookies for 8-10 minutes, or until set in the centers. Allow to cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
6. While the cookies are cooling, prepare the icing. In a small mixing bowl, blend all ingredients on low speed for 7-10 minutes or until the icing loses its shine. Add more water by the teaspoon if it appears too stiff, or more powdered sugar if too thin. At this stage you want to be able to pipe it easily.
7. Outline the cooled cookies with the icing. Place some of the icing into a disposable pastry bag fitted with a #2 tip and coupler and outline the outside of the cookie (or a plastic bag with the corner snipped off). Keep the tip about 1/2-inch above the cookie while moving it allows the icing to lay on the cookie more easily. Make sure that the outline is pretty well set before storing, stacked between was paper.

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Gooey butter cake meets gingerbread. Its the combo you didn’t know you were missing.

Since we celebrated Christmas with Bob’s family already at Thanksgiving I haven’t been in the holiday baking mood. I feel like it’s already January and it’s over. I almost didn’t even decorate for Christmas! But I had motivation enough to make yet another gooey butter cake, this time it’s old fashioned gingerbread flavored!

Coworkers were particularly pleased when I brought these in. I don’t think they survived the day and there are only 7 of us in the lab. Who knew gingerbread would be so good dressed up a the cousin of a cheesecake?

What are you baking for the holidays? Pecan fruit cake and potica are staples in my family (besides sugar cookie cut outs). I know a lot of people don’t like fruit cake but I promise my dad’s is different.

Four years ago: Acorn Squash Stuffed with Quinoa Pilaf

Five years ago: Cider-Glazed Chicken with Browned Butter-Pecan Rice

Six years ago: Homemade Whole Grain Pancake Mix

Eight years ago: Breakfast Pizza

Nine years ago: Baked Oatmeal

GINGERBREAD GOOEY BUTTER CAKE

Makes 24 bars

Ingredients:

1 (14.5 oz) box gingerbread cake mix

4 eggs, room temperature

1 stick (1/2 cup) unsalted butter, melted

8 oz. package cream cheese, room temperature

2 cups powdered sugar

1/2 cup brown sugar

1-1/2 Tbsp molasses

1 tsp vanilla extract

3/4 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

Directions:

1. Place rack on the bottom third of the oven and preheat to 350 degrees. Grease a 9×13-inch baking pan, line with parchment paper leaving overhang, and grease the parchment paper. Set aside.
2. In a large bowl, with a hand mixer on low speed mix together the cake mix, 2 of the eggs, and butter until combined. Transfer mixture to the prepared pan and press evenly along the bottom of the pan and up the sides about 1/2 inch. Wipe off mixers and bowl.
3. In the same bowl, on low speed mix together the cream cheese, powdered sugar, brown sugar, molasses, vanilla, ginger, cinnamon, nutmeg, and cloves. Add the remaining 2 eggs and mix until smooth and creamy. Pour on top of the crust and spread evenly.
4. Bake for 25-35 minutes or until set. Allow to cool for two hours on a cooling rack before cutting and serving (speed up process by placing in the refrigerator once no longer oven-hot. Keep leftovers refrigerated.

Source: Adapted slightly from my Chocolate Gooey Butter Cake.

Thanksgiving is behind us which means our bellies are full and we are going to be eating leftovers all week. It also means our Christmas tree went up yesterday and the cats have already started chewing on the fake needles. But that also means it’s Christmas cookie season! As if I needed a reason to continue my onslaught of cookie recipes that I’ve already been sharing.

Ginger/gingerbread cookies are a very popular cookie this time of year but of course I had to shake things up a bit to draw you in so I added chocolate! Same magnificently chewy ginger molasses cookie but with a little cocoa powder added to the dough makes all the difference. Of course I also made ice cream sandwiches with them as well for one of my favorite thus far paired with dulce de leche ice cream from Indulgence Ice Cream – duh.

One year ago: Monthly Meal Plan: December

Two years ago: Buckeye Stuffed Chocolate Peanut Butter Cookie Cake

Four years ago: Hummingbird Cake

Five years ago: Caramel Frosted Pumpkin Mini Cakes

Six years ago: Arugula Pesto Pasta

Eight years ago: Caramel Apple Pie

CHEWY CHOCOLATE GINGER MOLASSES COOKIES

Makes about 2 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour

2 Tbsp unsweetened cocoa powder

1-2 tsp instant espresso, to taste (optional)

1-1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp fine sea salt

1/4 tsp ground cloves

1-1/2 sticks (12 Tbsp) unsalted butter, cut into chunks, at room temperature

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg yolk, room temperature

1/2 cup unsulfured molasses

1-1/2 tsp pure vanilla extract

Sugar, for rolling

Directions:

1. In a medium bowl, whisk together the flour, cocoa, espresso (if using), spices, baking soda, and salt.
2. In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment), beat the butter and sugars together on medium-low speed until light and fluffy, about 2 minutes. Add the yolk and beat until incorporated, then add the molasses and vanilla, beating until smooth.
3. Add the dry ingredients and on low speed, mix the dough until the flour is just incorporated.
4. Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours*.
5. Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line cookie sheets with parchment or silicone baking mats. Spoon some sugar into a wide shallow bowl.
6. For each cookie, mold a medium cookie scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and place on a baking sheet, leaving 2 inches between each ball of dough. Press to flatten to about 1/2-inch thick.
7. Bake the cookies for 10-12, rotating the top to bottom and front to back after 5 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the sheets to racks and let the cookies rest for 15 minutes before removing from pan and placing them on racks to cool completely.

*You can refrigerate the dough for up to 3 days.

Source: Adapted from Double-Ginger Molasses Cookies.

This post has been compensated by Acorn Influence and its advertiser. All opinions are mine alone. #BestOfBaking

Not all holiday desserts have to be cookies, but don’t make just any old brownie either. Spice things up with these gingerbread brownies and eggnog cream cheese frosting. 

Alrighty folks, I know you just spent a lot of time in the kitchen preparing for Thanksgiving (or you were lucky like me and just got to enjoy the fruits of someone else’s labor) but it’s time to prepare ourselves for the peak of baking season. During non-holidays I probably bake more than the average person (what gave it away? the blog?) so it’s about to get intense. As such, while I normally have back up supplies of all of my regularly used ingredients, I’ve amped it up quite a bit and it’s starting to look like a mini grocery store in my basement. Sale on butter? Yea I’ll take 20 of those. Chest freezer for the win!

But seriously, entertaining during the holidays can feel like a second job and if I’m prepared then I’m more likely to retain what sanity I have left and still have fun in the kitchen. Having staples, such as Arm & Hammer baking soda and Gold Medal flour, stocked and ready for all of the holiday goodies eliminates going to the grocery store twice in one day and keeps the holiday spirit cheerful instead of dreadful. Your kitchen should be the center of the holiday fun not where it goes to die. So yes on my last trip to Walmart, I spent some time in the baking aisle and stocked up on multiple boxes and bags without breaking the bank.

With my work holiday party this coming Friday it couldn’t have been better timing as I am one of the people in charge of bringing dessert. So let’s crack open a few shall we? Of course I couldn’t help but get creative to ensure that there will be a diverse and festive variety of treats to go around. The first thing that I decided upon was to make brownies that have been spiced to taste like gingerbread. And then I added some eggnog and pinch more of spice to the frosting to give it a nice eggnog flavor as well. Betcha won’t see that treat coming out of anyone else’s kitchen! Well, that is until now as I’ve shared the recipe and surely you are all going to run out and make this too. Right?!

Ever since I first discovered the magic that is chocolate and gingerbread combined, this combo has become more and more common in my holiday baking. And thenI learned that while a glass of eggnog may not be my first choice of beverage, it’s pretty damn amazing in baked goods. Put those two factoids together and what is the result? The best holiday brownies you ever did see. I even added little gingerbread man sprinkles on top just to make sure there was no confusion about what these were all about.

Two years ago: Roasted Sweet Potato Salad with Candied Walnuts and Sage Vinaigrette

Three years ago: Quick Turkey Noodle Soup

Four years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake

Five years ago: Pecan Chocolate Chip Gooey Butter Cake

Six years ago: Matzo Ball Soup

GINGERBREAD BROWNIES WITH EGGNOG FROSTING

Makes 24 brownies

Ingredients:

BROWNIES

1-3/4 cups Gold Medal 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 cloves

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 Arm & Hammer baking soda

FROSTING

6 oz. cream cheese, room temperature

3 Tbsp unsalted butter, room temperature

2 cups powdered sugar

2 Tbsp eggnog

1/2 tsp vanilla extract

1/8 tsp ground nutmeg

Sprinkles, optional

Directions:

1. Preheat oven to 325 degrees. Butter and flour a 9×13-inch baking dish (or line with parchment paper) and set aside.
2. Sift together all the dry ingredients into a large bowl.
3. Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.
4. In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine.
5. Pour the batter evenly in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30-40 minutes. Transfer brownies to a rack to cool.
6. While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth. Spread frosting over cooled bars. Top with sprinkles.

Source: Brownies adapted from my Pumpkin Kissed Gingerbread Brownies. frosting adapted from A Kitchen Addiction.

It’s about that time again, time to ramp up for the holiday baking season! With it comes the Cookies for Kid’s Cancer campaign that I participate in every year. This year we selected recipes from Dorie’s Cookies which is being released this October. For every blog post, OXO will donate $100 to Cookies for Kid’s Cancer so I made sure I “baked a difference” and got my post up and running!

The recipe I chose was a double-ginger molasses cookie which is baked in a muffin pan instead of free-form on a cookie sheet. Granted, you’re more than welcome to bake them on a cookie sheet but it was a fun change to bake cookies in a muffin pan, especially when I had OXO’s Non-Stick Pro 12 Cup Muffin Pan to play with, which has a unique micro-textured pattern to ensure even baking. Step aside, former muffin pans.

I also got to bust out my new OXO On Illuminating Digital Hand Mixer which has a handy light to illuminate dark bowls and packs up all compact when you’re finished. And of course no baking adventure is complete in my kitchen without my trusty medium cookie scoop for easy dough scooping – seriously I don’t think I ever bake cookies without it anymore. And yes I even used it when baking this recipe in the muffin pan, because that way each cookie is of uniform size.

But I digress, these double-ginger molasses cookies not only have ground ginger in the dough, but also crystallized ginger mixed in – hence the double ginger. And in case you wanna add a third ginger, there’s an optional chocolate-ginger ganache you can make to go on top! Along with the ginger, the flavors of chocolate and molasses these cookies have me finally warming up to the idea of fall and winter baking.

Wanna learn more about this campaign? Visit https://www.oxo.com/cookies-for-kids-cancer or cookiesforkidscancer.org for more information.

One year ago: Pumpkin Spice Peanut Butter Cookie Dough Brownies

Two years ago: Caramelized White Chocolate Spritz Cookies

Four years ago: Speculoos S’mores Cheesecake Bars

Five years ago: Baked Falafels

DOUBLE-GINGER MOLASSES COOKIES

Makes about 36 cookies

Ingredients:

COOKIES

2-1/4 cups (306 g) all-purpose flour

2 Tbsp unsweetened cocoa powder

1-2 tsp instant espresso, to taste (optional)

1-1/2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp fine sea salt

1/4 tsp ground cloves

1-1/2 sticks (12 Tbsp; 6 oz; 170 g) unsalted butter, cut into chunks, at room temperature

1/3 cup (67 g) sugar

1/3 cup (67 g) packed light brown sugar

1 large egg yolk, at room temperature

1/2 cup (120 ml) unsulfured molasses

1-1/2 tsp pure vanilla extract

1/3 cup (55 g) chopped crystallized ginger (or 2 Tbsp minced fresh ginger mixed with 2 tsp sugar)

7 oz. (200 g) semisweet or bittersweet chocolate, chopped chip-size

Sugar, for rolling

GINGER-CHOCOLATE GANACHE (optional)

2/3 cup heavy cream

Four 1/4-inch-thick slices of fresh ginger

6 oz. finely chopped semisweet or bittersweet chocolate

Directions:

1. Whisk the flour, cocoa, espresso (if using), spices, baking soda and salt together.
2. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and both sugars together on medium-low speed for about 3 minutes, scraping the bowl with a medium silicone spatula as needed, until fully blended. Add the yolk and beat for 1 minute, then add the molasses and vanilla, beating until smooth.
3. Add the dry ingredients all at once and pulse the mixer until the risk of flying flour passes. Working on low speed, mix the dough until the flour is almost but not completely incorporated. Add the crystallized ginger and chocolate and mix until the dry ingredients disappear into the dough and the ginger and chocolate are evenly distributed, scraping the bowl as needed.
4. Gather the dough into a ball, flatten it and wrap it in plastic. Refrigerate for at least 2 hours*.
5. Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Butter or spray regular muffin tins or, if making free-form cookies, line two baking sheets with parchment paper or silicone baking mats. Spoon some sugar into a wide shallow bowl.
6. For each cookie, mold a medium cookie scoop or spoonful of dough into a ball between your palms, then turn it in the sugar to coat and put in a muffin cup or on a baking sheet, leaving 2 inches between each ball of dough. If using tins, use a jar or glass to flatten each ball until it almost reaches the sides of the cup. If it’s free- form, press to flatten to about 1/2-inch thick.
7. Bake the cookies for about 13 minutes, rotating the tins or sheets top to bottom and front to back after 7 minutes. The cookies should be lightly set around the edges and softer in the center. Transfer the tins or sheets to racks and let the cookies rest for 15 minutes before removing from pan and placing them on racks to cool completely.
8. To make a ganache, bring heavy cream and ginger to a boil in a small saucepan. Turn off the heat, cover the pan and allow the cream to infuse for 20 minutes. Return the cream to the boil, then remove the ginger and pour half of the cream over the finely chopped chocolate. Wait for 30 seconds, stir gently and then stir in the remainder of the cream. Dip the top or one side of each cookie in the chocolate and place on a parchment-lined baking sheet. Chill for 20 minutes to set the chocolate. Bring the cookies to room temperature before serving.

*You can refrigerate the dough for up to 3 days. You can also scoop out the dough, shape into balls and freeze the balls on baking sheets; when they’re firm, pack them airtight and keep frozen for up to 2 months. Remove the dough from the freezer and let the balls sit at room temperature for at least 15 minutes, then roll in sugar and bake. The baked cookies can be kept in a sealed container at room temperature for up to 4 days. They’ll get a little drier and a little less chewy, but that will make them even better for dunking.

Source: Recipe from Dorie’s Cookies by Dorie Greenspan

Over the years I have participated in several cooking groups, mostly celebrating various holidays. This year I embarked on something new called The Book Club Cookbook Cooking Crew organized by Camilla of Culinary Adventures with Camilla. Each month for a year, a different blogger picks a novel from which we will be creating a recipe. The novels and recipes in question are provided in a cookbook aptly named “The Book Club Cookbook”. As I have read several of the books included in this cookbook, I thought it would be a fun adventure! You can follow along by following #thebookclubcookbookCC on social media and find out more about the event HERE. (We also have a giveaway of the cook book which you can find at the end of this post.)

The novel I have chosen for this month is Harry Potter and the Sorcerer’s Stone. Halloween may be over and you may not initially think that such a book is applicable to November but I protest this misconception. If you’ve ever read the book series or at least seen the movies you are familiar with the Thanksgiving-style feasts that are served at the Hogwarts School of Witchcraft and Wizardry. I actually grew up reading these books one by one as they were released, and even went to a few midnight book releases so when I saw it was one of the available book options I pounced on it.

The recipe from the cookbook for this month is Harry Potter’s favorite treacle tart, one of the many luscious treats to magically appear on the tables at Hogwarts during the welcoming feast. While dark molasses and golden syrup may not be common things found in an American kitchen, the recipe is easily adapted using regular molasses, honey and corn syrup. I especially loved the hint of ginger and the nuttiness provided by the almonds. This would be a great alternative pie this Thanksgiving!

Want to join us this month? You can choose to read the book, make the recipe provided, adapt the recipe, or create your own recipe inspired by the book (check out my Harry Potter cookies and butter beer ice cream). You do not have to be one of the 12 hosts to join us! Anyone can join in by following the below guidelines:

1. Draw inspiration from the chosen recipe/book.
2. Blog about it! It doesn’t have to be a lengthy post. Just share your dish.
3. Include a link back to this post somewhere in your post. Grab the logo and use it if you’d like.
4. Your post must be current (during November 2015). And of course we don’t mind if your post is linked to other events. The more the merrier.
5. Email your entries to me at spiffycookie (at) gmail (dot) com by November 28th and include:
   • Your name
   • Your blog’s name and URL
   • The name of your dish and the permalink to the specific post you’resubmitting
   • Attach a photo of any size (or just give me permission to”pull” one from your post)
   • Indicate #thebookclubcookbookCC in the subject line

Deadline for submission is Saturday, November 28th.
Watch for the roundup to be posted on November 30th!

One year ago: Cinnamon-Sugar Pumpkin Bagel Bites for One

Two years ago: Baked Choco-Peanut Butter Doughnuts

Three years ago: Fresh Strawberry Cupcakes with Chocolate Cheesecake Frosting

Four years ago: Pumpkin Spice Roasted Pumpkin Seeds

TREACLE TART

Makes 1 pie

Ingredients:

CRUST

1 cup all-purpose flour

1/2 tsp salt

6 Tbsp cold unsalted butter, cut into cubes

2-3 Tbsp cold water

FILLING

1/2 cup + 2 Tbsp golden syrup (or half light corn syrup half ginger honey)

1/4 cup dark molasses (or regular)

1 lemon, zested and juiced

1 cup bread crumbs (I used Panko because it’s what I had)

1 tsp freshly grated ginger (optional, I omitted because I used ginger honey)

2/3 cup finely chopped almonds (optional)

Directions:

1. In a food processor fitted with a mixing blade, combine the flour, salt, and butter. Pulse until it resembles coarse crumbs. Gradually add the water until a smooth ball forms. Wrap in plastic and refrigerate for at least 30 minutes or overnight.
2. Preheat oven to 375 degrees F.
3. On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer and fit into a 9-inch pie or tart pan, folding over or cutting off the excess (can use excess for a lattice top or other decor on top).
4. Place pie weights into the bottom of the crust and bake for 10 minutes. Allow to cool for 15 before filling.
5. While the crust cools, make the filling. Add all the filling ingredients to a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook until mixture is slightly thinned. Pour mixture into cooled pie crust (add lattice topping or extra crust if desired, I added a lightning bolt).
6. Bake 20-25 minutes or until the crust is golden and filling bubbles. Serve warm with ice cream.

Source: Adapted slightly from The Book Club Cookbook.

Items you may need (affiliate links):

One of our lucky readers – US and Canada only! – can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from November 1st till November 30th at 4 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

*Disclosure: Erin received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

These gingerbread cinnamon rolls topped with speculoos icing would be a great for breakfast on a holiday morning.Make it easier on yourself my preparing the night before.

Thanksgiving may still be on it’s way but I’m ready to pass over the pumpkin and start on some gingerbread. So I went ahead and made these gingerbread cinnamon rolls. If you have a lot of time in the morning, you could make these rolls all at once. Or you can divide the process by refrigerating the rolls overnight and then in the morning all you have to do is pop them in the oven. Then they get coated with a speculoos icing. Sounds like a great Thanksgiving or Christmas morning breakfast option to me.

I was inspired to make these cinnamon rolls when I got my hands on Baker’s Secret new colored metal bakeware, which are pretty enough to serve out of.  Feel free to use them this holiday season for baking and serving without needing to dirty up another dish. To help you out, I have two pieces of Baker’s Secret colored metal bakeware to giveaway. Just use the Rafflecopter widget located at the end of this post.

One year ago: DOVE® Christmas Chocolate Drops

Two years ago: Penne with Trapanese Pesto

Three years ago: Butter Pecan with Brandy Ice Cream

GINGERBREAD CINNAMON ROLLS WITH SPECULOOS ICING

Makes 1 dozen

Ingredients:

DOUGH

1 pkg. (2-1/4 tsp) active dry yeast

3/4 cup warm milk (105-110 degrees)

3 Tbsp unsalted butter, melted

1/3 cup molasses

4 cups all-purpose flour

1/4 cup brown sugar

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

FILLING

1 cup brown sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/2 cup unsalted butter, melted

ICING

2 cups powdered sugar

2 Tbsp Speculoos/Biscoff cookie spread

3-4 Tbsp heavy cream or milk

Directions:

1. In a small bowl, sprinkle yeast over the warm milk. Let sit until foamy, about 5 minutes. Stir in butter and molasses, and set aside.
2. In a large bowl or stand mixer, mix 2 cups of flour plus remaining dry dough ingredients. With the mixer on low, slowly add the yeast mixture. Add remaining flour by spoonfuls at a time (you may not need all of it) until fully incorporated and dough is no longer sticking to the bowl.
3. Grease bowl and hands, form dough into a smooth ball and transfer back to the bowl. Cover and allow to rise for 1 hour.
4. Meanwhile, in a small bowl, combine dry filling ingredients.
5. Once the dough has risen, lightly flour a clean surface. Roll out the dough into about a 12×20 rectangle. Brush melted butter over entire surface and sprinkle with brown sugar mixture.
6. Beginning at one of the short ends, roll dough as tightly as possible, and lightly pinch to seal the ends. Slice into 12 equal pieces and place in a lightly greased 9×13-inch rectangular baking dish or two round 9-inch baking dishes. Cover with plastic wrap and chill overnight OR preheat oven and continue.
7. When ready to bake, remove prepared rolls from the refrigerator, allowing the baking dish to come to room temperature. Meanwhile, preheat oven to 350 degrees.
8. In a small bowl, beat icing ingredients until smooth, set aside.
9. Bake rolls for 25-30 minutes. Drizzle with icing immediately and serve.

Source: Rolls adapted slightly from Baked by Rachel. Icing adapted from my Brown Butter Pumpkin Cupcakes with Biscoff Frosting.

Disclosure: I was provided with complimentary products from Baker’s Secret and was provided a $25 gift card to purchase the ingredients to create this recipe. Giveaway also sponsored by Baker’s Secret. However, all thoughts and opinions are my own.

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These cookies are addicting. How are they so thin and yet remain so chewy? And the flavor is perfection for the holidays. Make them and watch them disappear like magic!

It’s the 2nd annual Great Food Blogger Cookie Swap 2012, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen! This year I received cookies from Samantha of The Little Ferraro Kitchen (Lavender Lemon Bars), Betty Ann of Asian in American (Vanilla Sugar Snaps), and Christina of Mele Cotte (Holiday Butter Rings). Check out their blogs to get the recipes for their delicious cookies!

Every winter one of my labmates brings in molasses cookies and they are absolutely to die for. So chewy and full of molasses flavor. Those cookies alone might be my favorite part of the winter holidays. And this year, I finally asked for the recipe and knew I had to make them for the cookie swap.

Surprisingly, even though these cookies are super thin, they are magically chewy. I sent two dozen to each of my matches because they are such thin small cookies. And after all, with 9 dozen I definitely had enough to go around!

The lucky food bloggers to receive these cookies were Samantha of The Little Ferraro Kitchen, Betty Ann of Asian in American, and Julie of ROJ Running. Apparently having a food limitation of “no mint” resulted in some overlap, but I was completely happy with everything I received and hope my matches were too!

Did you miss out this year? Sign up HERE to receive advanced notifications for next years swap!

Post updated 12/14/16, picture above is the original.

One year ago: Andes Crème de Menthe Chocolate Cookies

CHEWY MOLASSES COOKIES

Makes 9 dozen

Ingredients:

1-1/2 cups (3 sticks) unsalted butter, room temperature

2 cups sugar, plus more for rolling if desired

2 eggs

2/3 cup dark molasses

4 cups sifted flour

4 tsp baking soda

1/2 tsp salt

1 tsp ground cloves

2 tsp ginger

2 tsp cinnamon

1/4 tsp allspice

Directions:

1. In a large bowl, cream sugar into butter. Add eggs and mix. Add molasses and blend.
2. Sift flour, soda, salt, and spices together in a separate bowl. Add to the butter mixture and mix. Cover bowl tightly and refrigerate overnight.
3. Preheat oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper and set aside.
4. Roll into balls the size of marbles (they will spread a lot). Roll into granulated sugar, if desired. Place 3 inches apart on prepared cookie sheet.
5. Bake 8-10 minutes or until dark brown. Allow to cool on cookie sheets for 5 minutes before moving to a cooling rack.
6. Cookies freeze well.

Source: Kathy, who got it from her friend Jennifer.

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Dip all your favorite cookies or fruits into this sweet gingerbread dip!

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

GINGERBREAD DIP

Makes about 3 cups

Ingredients:

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)

Directions:

1. Combine all ingredients together, except the toffee bits, with an electric mixer in a medium bowl. Fold in toffee bits.
2. Serve with fruit, ginger snaps, or graham crackers.
3. Keep refrigerated in an airtight container.

Source: Adapted from Add a Pinch.