Tag Archives: nutmeg

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.

Advertisements

Twenty-Five Days of Cookies: Nutmeg Bites

IMG_3633

 

Christmas is twenty-one 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!

I love these little cookies from King Arthur Flour because they are a bit different than your usual holiday spiced cookies. Whereas most cookies are rich with brown sugar, cinnamon and ginger, the only spice these cookies contain is nutmeg. The nutmeg makes them spicy yet light but the rum icing provides the punch that makes these cookies exciting. If possible, use freshly ground nutmeg. You will notice a difference. And as an added bonus you can make the dough ahead of time and chill it until you are ready to bake them.

NUTMEG BITES

For the cookie dough:

3 cups all-purpose flour
1 cup unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 large egg, at room temperature
2 teaspoons vanilla

For the rum icing:

1 1/2 cups confectioners’ sugar, sifted
2 tablespoons unsalted butter, softened
3 tablespoons rum

  • Line two baking sheets with parchment paper and set aside.
  • In a large mixing bowl combine all of the ingredients. Using an electric mixer set on medium speed, beat  until a soft, smooth dough forms.
  • Wrap and chill the dough for 1 hour. Towards the end of the chill time, preheat the oven to 350°F.
  • Drop tablespoon-sized dough balls onto your baking sheet.
  • Bake the cookies for 8 to 10 minutes. The edges will be slightly browned and the cookies will be round and domed.
  • Cool the cookies completely.
  • Prepare the icing by blending the softened butter and confectioners’ sugar.
  • Add rum one tablespoon at a time until you have a spreadable icing.
  • Top each cookie with a dollop of icing and a dash of nutmeg.

Yield: Approximately 3 to 4 dozen cookies.

Pumpkin Spice Waffles

IMG_3095

This is for all of you pumpkin fans out there. Specifically anyone who loves the warm and fragrant flavors of cinnamon, ginger and nutmeg combined with their pumpkin. Think pumpkin pie, pumpkin flan or even the flavors of Starbuck’s pumpkin spiced latte. Are you hungry yet? Then try these pumpkin spice waffles from countryliving.com. Filled with rich spices and sweet pumpkin they are sure to jump start even the laziest weekend morning. I love to serve them topped with real maple syrup along with a side of crispy bacon or sausage patties. Now that is what I call the perfect autumn brunch.

PUMPKIN SPICE WAFFLES

2 1/2 cups all purpose flour

1 tablespoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cloves

4 eggs

2 cups buttermilk

1 cup pumpkin puree

1/2 cup dark brown sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

  • Preheat a waffle iron.
  • Combine the flour, baking powder, cinnamon, ginger, nutmeg, baking soda, salt and cloves in a large bowl and set aside.
  • Whisk together the eggs, buttermilk, pumpkin purée, sugar, butter, and vanilla in another large bowl until smooth.
  • While whisking, add the flour mixture and blend until smooth.
  • Generously coat the waffle iron with non-stick cooking spray and cook the batter in the waffle iron as recommended in the manufacturer’s instructions.
  • Repeat with remaining batter.

Yields: 8 waffles

Making Here Home

Expat life, travel...and books

One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Salty observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: