Category Archives: molasses

Twenty Five Days of Cookies: Dark Brown Sugar Coconut Oil Cookies

IMG_6073

Christmas is just eight days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

Coconut oil seems to be everywhere these days. From beauty products to elixirs that will solve all of your health woes, coconut oil is one of the latest health trends. My own cabinets are filled with health and beauty products whose main ingredient is coconut oil and I’ve eaten my share of baked goods that contain it as well. . But until recently, I’ve never actually cooked with the oil itself. I decided to take the plunge with these super easy and tasty cookies from the Averie Cooks website.

I read quite a bit about the different forms of coconut oil then studied the shelves in my local grocery store before taking the plunge and buying my first jar. Because I was going to be using the oil in baked goods, I was most concerned about its consistency since it was taking the place of butter. I finally settled on a jar from The International Collection oil company since at least in the jar it looked solid enough for baking. And it was. Although a bit softer than room temperature butter, the oil creamed together nicely with the brown sugar the same way a butter or vegetable shortening does. (Here’s a hint: if your coconut oil is too soft and runny, simply refrigerate it for a few minutes until it begins to harden to your desired consistency).

Because coconut oil does have a soft consistency, the cookie dough does need to be refrigerated for at least two hours, or up to several days, after the cookies are formed before they can be baked. If you don’t do this, the cookies will spread too much.

And the verdict? Well, with copious amounts of rich dark brown sugar, these cookies have a hint of vanilla and coconut flavor the aforementioned oil, so they are just as good as they promise. So go ahead and bake up a batch–or two since they are so good–today.

DARK BROWN SUGAR COCONUT OIL COOKIES

1/2 cup coconut oil, softened
1 cup dark brown sugar, packed
1 large egg
2 tablespoons vanilla extract
1 tablespoon unsulphered mild to medium molasses
1 3/4 cup all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, egg, brown sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes.
  • Scrape down the sides of the bowl then add the vanilla and molasses, beating just to incorporate, 1 to 2 minutes.
  • Add in the flour, corn starch, baking soda and salt,  mixing until just combined.
  • Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size.
  • Place dough mounds on a large plate, and slightly flatten each mound.
  • Cover with plastic wrap  and refrigerate for at least 2 hours.
  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • Place the dough on baking sheet, spaced at least 2 inches apart and bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They will firm up as they cool.
  • Allow the cookies to sit for 15 minutes before moving them to a wire rack to cool completely.

Yields: 15 cookies

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Twenty-Five Days of Cookies: Spiced Molasses Cookies

IMG_3508

Christmas is just ten days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

No other flavor profile says winter to me more than the warm and fragrant combination of cinnamon, ginger, cloves and nutmeg. And when you add in molasses you are just adding rich complexity to an already delicious and comforting flavor combination. There is just something about this spice blend that invokes images of snowy days spent around a crackling fire. So what could be better than combining all of these flavors into a single cookie?

This recipe is from Williams Sonoma and brings together everything a cookie should be. The flavors are reminiscent of a rich gingerbread while the cookies are crisp on the outside and chewier than a traditional gingerbread cookie. And because the dough is rolled into balls rather than cut out with cookie cutters, they come together in a snap.They really couldn’t be easier. I love to eat these warm and I’m sure you will too.

SPICED MOLASSES COOKIES

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/4 teaspoon salt

12 tablespoons unsalted butter, at room temperature

1 cup firmly packed brown sugar

1 egg, at room temperature

1/4 cup molasses

4 tablespoons granulated sugar

  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt. Set aside.
  • In a separate larger bowl, use an electric mixer to beat together the butter and brown sugar until fluffy.
  • Beat in the egg and the molasses.
  • Reduce the speed to low and add the flour mixture, beating until well blended.
  • Cover the bowl and refrigerate for at least 1 hour or up to 8 hours.
  • Preheat the oven to 350 degrees and lightly coat two baking sheets with non-stick cooking spray.
  • Place the sugar on a shallow plate.
  • Using your hands, roll the dough into 1 1/2 inch balls then roll the balls in the sugar.
  • Place the dough balls on the baking sheet, setting them 2 inches apart.
  • Using the tines of a fork, press the fork into each cookie, pushing down to create a decorative top.
  • Bake until just set and lightly browned, 9-11 minutes.
  • Remove from the oven and allow to cool for 10 minutes before removing them from the baking sheets.

Yields: 45 cookies

Twenty-Five Days of Cookies: Chocolate Gingerbread Cookies

cookie

Christmas is eleven days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

The fragrant spices of ginger, cinnamon and nutmeg are hallmarks of the holiday season and can be found in everything from sweet treats and drinks to savory treats. When you introduce the perennial favorite of chocolate into the flavor mix you have a sure winner. And this is definitely the case with these soft and chewy cookies from King Arthur Flour. These cookies are full of flavor and pack a punch but because of their dark color they hide the fact they are also filled with bits of chocolate. One bite will have you addicted and coming back for more. And best of all, these cookies are so easy to make. So why don’t you go ahead and bake some up today. While your at it double the recipe so you have plenty to share.

CHOCOLATE GINGERBREAD COOKIES

1 3/4 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg1/2 teaspoon salt

1 tablespoon Dutch-process cocoa

1/2 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1/2 cup molasses

1 cup miniature chocolate chips

5 tablespoons sugar

  • Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
  • Combine the flour, baking soda, spices, salt in cocoa in a medium sized bowl.
  • In a separate bowl, beat the butter with the brown sugar until light and creamy. 
  • Add the molasses and beat until combined.
  • Beat in the dry ingredients, then stir in the chips. 
  • Scoop the dough a tablespoon at a time. Roll the top portion of each dough ball in the sugar.
  • Place the unbaked cookies 1 1/2″ apart, sugar side up, onto the prepared baking sheets.
  • Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.

Yield: 24-28  cookies.

Gingerbread Bundt Cake

cake

The warm and spicy flavors of gingerbread are one of my favorite flavors and smells of this time of year. The combination of cinnamon, cloves, nutmeg and of course ginger immediately take me back to my childhood when a warm slice of cake topped with real whipped cream made a regular appearance on our dessert table.

This recipe, from King Arthur Flour, puts one of my favorite cakes in a new shape and tops it with a very adult icing. I personally love the flavor of rum in the icing. However, if rum isn’t your thing, feel free to substitute water or even a mixture of rum and water when making the icing. Or you could skip the icing and serve the cake topped with a dollop of whipped cream.

For the cake:

2 1/2 cups all purpose flour
2 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon1 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

3/4 cup unsalted butter, at room temperature

1 1/2 cups brown sugar, packed

2 large eggs

1/2 cup molasses

1 cup water

For the glaze:

1/3 cup rum or water

1/4 teaspoon ginger

1/4 teaspoon cinnamon

3/4 cup granulated sugar

  • Preheat the oven to 350°F. Lightly grease a 10- to 12-cup bundt-style pan and set aside.
  • In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, allspice, salt, baking soda, and baking powder. Set aside.
  • In a separate bowl, using an electric mixer set on medium speed, beat together the butter and sugar until fluffy.
  • Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Stir in the molasses.
  • Add the flour mixture in three additions alternately with the water, starting and ending with the flour. Mix just until smooth. 
  • Pour the batter into the prepared pan, smoothing the top.
  • Bake the cake for 45 to 55 minutes, or until a cake tester inserted into the center comes out clean. 
  • While the cake is baking, make the glaze by stirring together the water, spices and sugar in a small sauce pan set over low heat.
  • Stir occasionally until the sugar as completely dissolved. Set aside.
  • Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it out onto a rack. 
  • Brush the cake with the glaze, and allow it to cool completely before serving.

Yields: 12-16 slices

Dark Brown Sugar Coconut Oil Cookies

IMG_6073

Coconut oil seems to be everywhere these days. From beauty products to elixirs that will solve all of your health woes, coconut oil is one of the latest health trends. My own cabinets are filled with health and beauty products whose main ingredient is coconut oil and I’ve eaten my share of baked goods that contain it as well. . But until recently, I’ve never actually cooked with the oil itself. I decided to take the plunge with these super easy and tasty cookies from the Averie Cooks website.

I read quite a bit about the different forms of coconut oil then studied the shelves in my local grocery store before taking the plunge and buying my first jar. Because I was going to be using the oil in baked goods, I was most concerned about its consistency since it was taking the place of butter. I finally settled on a jar from The International Collection oil company since at least in the jar it looked solid enough for baking. And it was. Although a bit softer than room temperature butter, the oil creamed together nicely with the brown sugar the same way a butter or vegetable shortening does. (Here’s a hint: if your coconut oil is too soft and runny, simply refrigerate it for a few minutes until it begins to harden to your desired consistency).

Because coconut oil does have a soft consistency, the cookie dough does need to be refrigerated for at least two hours, or up to several days, after the cookies are formed before they can be baked. If you don’t do this, the cookies will spread too much.

And the verdict? Well, with copious amounts of rich dark brown sugar, these cookies have a hint of vanilla and coconut flavor the aforementioned oil, so they are just as good as they promise. So go ahead and bake up a batch–or two since they are so good–today.

DARK BROWN SUGAR COCONUT OIL COOKIES

1/2 cup coconut oil, softened
1 cup dark brown sugar, packed
1 large egg
2 tablespoons vanilla extract
1 tablespoon unsulphered mild to medium molasses
1 3/4 cup all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt

  • In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, egg, brown sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes.
  • Scrape down the sides of the bowl then add the vanilla and molasses, beating just to incorporate, 1 to 2 minutes.
  • Add in the flour, corn starch, baking soda and salt,  mixing until just combined.
  • Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size.
  • Place dough mounds on a large plate, and slightly flatten each mound.
  • Cover with plastic wrap  and refrigerate for at least 2 hours.
  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • Place the dough on baking sheet, spaced at least 2 inches apart and bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They will firm up as they cool.
  • Allow the cookies to sit for 15 minutes before moving them to a wire rack to cool completely.

Yields: 15 cookies

Spiced Molasses Cookies

IMG_3508

 

No other flavor profile says winter to me more than the warm and fragrant combination of cinnamon, ginger, cloves and nutmeg. And when you add in molasses you are just adding rich complexity to an already delicious and comforting flavor combination. There is just something about this spice blend that invokes images of snowy days spent around a crackling fire. So what could be better than combining all of these flavors into a single cookie?

This recipe is from Williams Sonoma and brings together everything a cookie should be. The flavors are reminiscent of a rich gingerbread while the cookies are crisp on the outside and chewier than a traditional gingerbread cookie. And because the dough is rolled into balls rather than cut out with cookie cutters, they come together in a snap.They really couldn’t be easier. I love to eat these warm and I’m sure you will too.

SPICED MOLASSES COOKIES

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/4 teaspoon salt

12 tablespoons unsalted butter, at room temperature

1 cup firmly packed brown sugar

1 egg, at room temperature

1/4 cup molasses

4 tablespoons granulated sugar

  • In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt. Set aside.
  • In a separate larger bowl, use an electric mixer to beat together the butter and brown sugar until fluffy.
  • Beat in the egg and the molasses.
  • Reduce the speed to low and add the flour mixture, beating until well blended.
  • Cover the bowl and refrigerate for at least 1 hour or up to 8 hours.
  • Preheat the oven to 350 degrees and lightly coat two baking sheets with non-stick cooking spray.
  • Place the sugar on a shallow plate.
  • Using your hands, roll the dough into 1 1/2 inch balls then roll the balls in the sugar.
  • Place the dough balls on the baking sheet, setting them 2 inches apart.
  • Using the tines of a fork, press the fork into each cookie, pushing down to create a decorative top.
  • Bake until just set and lightly browned, 9-11 minutes.
  • Remove from the oven and allow to cool for 10 minutes before removing them from the baking sheets.

Yields: 45 cookies

Double Ginger Cookies

photo 2-56

Ginger cookies are a staple of my holiday cookie trays.  Gingerbread cookies shaped as boys and girls are nice but sometimes time just doesn’t allow for all of the rolling, cutting, and decorating that these little cuties demand.  My solution, rolled cookies that are infused with not one but two types of ginger.  This recipe courtesy of Fine Cooking Magazine contains both ground ginger and crystalized ginger which give the cookies an extra spicy kick.  As an added bonus during a rushed season, these cookies can be made up to two weeks ahead of time then kept, wrapped tightly, in the freezer.  Simply allow them to defrost at room temperature for a day before serving them.  It really doesn’t get more convenient or tasty than this!

DOUBLE GINGER COOKIES

2 1/4 cups all-purpose flour

2 3/4 teaspoons ground ginger

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter, at room temperature

1 1/3 cups sugar

1 large egg, at room temperature

1/4 cup molasses

3 tablespoons finely chopped crystalized ginger

  • Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper and set aside.
  • In a medium-sized bowl, whisk together the flour, ground ginger, baking soda, and salt.
  • in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 1 cup of the sugar at medium-high speed until creamy and well blended.
  • Add the egg, molasses, and crystalized ginger; beat well.
  • With the mixer set on low speed, gradually add in the dry ingredients and mix until well blended.
  • Pour the remaining 1/3 cup of sugar in a shallow bowl.  Using a 1 tablespoon scoop, shape the dough into balls.  Roll each ball in the sugar then set onto the prepared pans leaving 1 1/2 to 2 inches of space between each cookie.
  • Baking, rotating the cookie sheets halfway through the baking time, until the cookies are puffed and the bottoms are lightly browned, 12 to 14 minutes.  Let the cookies stand for 5 minutes before removing them from the cookie sheets.

Yields:  4 dozen cookies

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