{5 notes}
World Peace Cookie 1 1/4 cups all purpose flour 1/3 cup natural unsweetened cocoa powder 1/2 teaspoon baking soda 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature 2/3 cup (packed) golden brown sugar 1/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch) Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. (via World Peace Cookie Photo at Epicurious.com)

World Peace Cookie

  • 1 1/4 cups all purpose flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 5 ounces extra-bittersweet chocolate (do not exceed 85% cacao), chopped (no pieces bigger than 1/3 inch)

Sift flour, cocoa, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball). Divide dough in half. Place each half on sheet of plastic wrap. Form each into 1 1/2-inch-diameter log. Wrap each in plastic; chill until firm, about 3 hours. DO AHEAD: Can be made 3 days ahead. Keep chilled.

Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Using thin sharp knife, cut logs crosswise into 1/2-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. Transfer to rack; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

(via World Peace Cookie Photo at Epicurious.com)

{14 notes}
Gingerbread Cupcakes 2 1/2 cups all-purpose flour 2 tsp. ground ginger 2 tsp. cinnamon 1/4 tsp. allspice 1/4 tsp. salt 1/4 cup butter, softened 1/4 cup canola oil 1 cup sugar 1/2 cup dark molasses (not blackstrap) 2 large eggs 2 tsp. baking soda Preheat the oven to 350°F. In a small bowl, stir together the flour, ginger, cinnamon, allspice and salt. In a large bowl beat together the butter, oil, and sugar until pale yellow and fluffy. Beat in the molasses and eggs until smooth. Put the baking soda into a small bowl or liquid (you’ll need extra room – it bubbles up) measuring cup, and add 3/4 cup boiling water. Add a third of the dry ingredients to the butter-sugar mixture, beating on low speed just until blended. Add half the water mixture in the same way, then another third of the dry ingredients, the rest of the water mixture and the rest of the dry ingredients, blending just until combined. Fill paper-lined muffin tins 3/4 full and bake for 25 minutes, or until tops are springy to the touch. Makes 1 1/2 dozen cupcakes. (via Gingerbread Cupcakes | Family Kitchen)

Gingerbread Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 tsp. ground ginger
  • 2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. salt
  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup dark molasses (not blackstrap)
  • 2 large eggs
  • 2 tsp. baking soda

Preheat the oven to 350°F. In a small bowl, stir together the flour, ginger, cinnamon, allspice and salt. In a large bowl beat together the butter, oil, and sugar until pale yellow and fluffy. Beat in the molasses and eggs until smooth. Put the baking soda into a small bowl or liquid (you’ll need extra room – it bubbles up) measuring cup, and add 3/4 cup boiling water.

Add a third of the dry ingredients to the butter-sugar mixture, beating on low speed just until blended. Add half the water mixture in the same way, then another third of the dry ingredients, the rest of the water mixture and the rest of the dry ingredients, blending just until combined. Fill paper-lined muffin tins 3/4 full and bake for 25 minutes, or until tops are springy to the touch. Makes 1 1/2 dozen cupcakes.

(via Gingerbread Cupcakes | Family Kitchen)

{23 notes}
Ingredients Ginger Whipped Cream 1 1/2 cups semisweet chocolate morsels 1 (16-oz.) package light brown sugar 1/2 cup butter, softened 3 large eggs 2 cups all-purpose flour 3/4 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground allspice 1/4 teaspoon freshly ground nutmeg 1 (8-oz.) container sour cream 1 cup hot water 1/2 cup molasses 1 teaspoon baking soda 2 teaspoons vanilla extract Silky Ganache 1 cup toffee bits Garnishes: Gingerbread Snowflake Cookies Fresh cranberries Fresh mint Preparation 1. preheat oven to 350°. prepare ginger Whipped cream as directed in Step 1 of recipe (through chilling). 2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. 3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. 4. Sift together flour and next 5 ingredients. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans. 5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). 6. Meanwhile, prepare Silky ganache. place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. cover and chill 2 to 8 hours. 7. Finish preparing ginger Whipped cream as directed in Step 2 of recipe. Spread top and sides of cake with whipped cream just before serving. garnish, if desired. Note: The addition of hot water at the end of this recipe makes for an exceptionally moist cake. Lynn Brown; Centennial, Colorado, Southern Living  DECEMBER 2011 (via Chocolate-Gingerbread-Toffee Cake Recipe | MyRecipes.com)

Ingredients

  • Ginger Whipped Cream
  • 1 1/2 cups semisweet chocolate morsels
  • 1 (16-oz.) package light brown sugar
  • 1/2 cup butter, softened
  • 3 large eggs
  • 2 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground nutmeg
  • 1 (8-oz.) container sour cream
  • 1 cup hot water
  • 1/2 cup molasses
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • Silky Ganache
  • 1 cup toffee bits

Garnishes:

Preparation

1. preheat oven to 350°. prepare ginger Whipped cream as directed in Step 1 of recipe (through chilling).

2. Microwave chocolate morsels in a microwave-safe bowl at high 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

3. Beat brown sugar and butter at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

4. Sift together flour and next 5 ingredients. gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together hot water and next 2 ingredients. (Mixture will foam.) gradually stir molasses mixture and vanilla into chocolate mixture just until blended. Spoon batter into 3 greased and floured 8-inch round cake pans.

5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

6. Meanwhile, prepare Silky ganache. place 1 cake layer on a cake stand or serving plate. Spread with half of ganache; sprinkle with 1/2 cup toffee bits. Top with second cake layer; spread with remaining ganache, and sprinkle with remaining 1/2 cup toffee bits. Top with remaining cake layer. cover and chill 2 to 8 hours.

7. Finish preparing ginger Whipped cream as directed in Step 2 of recipe. Spread top and sides of cake with whipped cream just before serving. garnish, if desired.

Note:

The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Lynn Brown; Centennial, Colorado, Southern Living 

DECEMBER 2011

(via Chocolate-Gingerbread-Toffee Cake Recipe | MyRecipes.com)

{256 notes}
Pancetta Sage Stuffing Muffins 6 1/2 cups of white bread, cubed (about 1 loaf) 1/2 pound pancetta, diced 1 cup yellow onion, diced (about 1 medium yellow onion) 3 celery stalks, thinly sliced 1 leek, cleaned and thinly sliced 5 large fresh sage leaves, chopped 3 sprigs of fresh thyme 1/2 tablespoon salt* (See note below about salt) 1/2 teaspoon freshly ground pepper 1 cup low-sodium chicken stock 2 eggs, lightly beaten Preheat the oven to 300 degrees F. 1. Thoroughly butter the muffin tin and set aside. 2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside. 3. In a large saute pan, cook the pancetta over medium-high heat, being sure to stir regularly, for about 7 minutes, or until slightly browned and crispy. Transfer to paper towels to drain. The pancetta should release a few tablespoons of grease. This is good! We’ll use this to cook the vegetables. If for some reason your pancetta is super lean, you might want to add a teaspoon of unsalted butter. Bring heat down to medium, and add the diced onion, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 10 minutes. Add the sage and thyme and cook just until fragrant. *Note about salt: If your pancetta is super salty and you’re not using low-sodium broth, I’d recommend halving the salt and doing a “salt to taste” BEFORE you put in the egg (which is the last step). These two variables will affect the salt measurement tremendously.  4. Turn off the heat and add pancetta, toasted bread crumbs and chicken broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more. 5. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart. 6. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm. Recipe inspired by Michael Symon in this month’s Food & Wine Yields 12 Stuffing “Muffins” (via Pancetta and Sage Stuffing Muffins)

Pancetta Sage Stuffing Muffins

  • 6 1/2 cups of white bread, cubed (about 1 loaf)
  • 1/2 pound pancetta, diced
  • 1 cup yellow onion, diced (about 1 medium yellow onion)
  • 3 celery stalks, thinly sliced
  • 1 leek, cleaned and thinly sliced
  • 5 large fresh sage leaves, chopped
  • 3 sprigs of fresh thyme
  • 1/2 tablespoon salt* (See note below about salt)
  • 1/2 teaspoon freshly ground pepper
  • 1 cup low-sodium chicken stock
  • 2 eggs, lightly beaten

Preheat the oven to 300 degrees F.

1. Thoroughly butter the muffin tin and set aside.

2. In a single layer, place the bread cubes on two sheet pans and bake for 10 minutes, or until barely toasted. Remove and set aside.

3. In a large saute pan, cook the pancetta over medium-high heat, being sure to stir regularly, for about 7 minutes, or until slightly browned and crispy. Transfer to paper towels to drain. The pancetta should release a few tablespoons of grease. This is good! We’ll use this to cook the vegetables. If for some reason your pancetta is super lean, you might want to add a teaspoon of unsalted butter. Bring heat down to medium, and add the diced onion, sliced celery, sliced leek, salt and pepper, and cook until all is softened and translucent, about 10 minutes. Add the sage and thyme and cook just until fragrant.

*Note about salt: If your pancetta is super salty and you’re not using low-sodium broth, I’d recommend halving the salt and doing a “salt to taste” BEFORE you put in the egg (which is the last step). These two variables will affect the salt measurement tremendously. 

4. Turn off the heat and add pancetta, toasted bread crumbs and chicken broth to the vegetable mixture and toss. Do a taste test. Does it need a bit more salt? If you’re all good then add the slightly beaten eggs and mix once more.

5. Using a tablespoon, transfer mounds of the stuffing mixture to each muffin tin. Be sure to tightly pack the stuffing in each of the muffin cups. This will make sure the mixture adheres to itself and the muffins don’t fall apart.

6. Bake for 20-25 minutes, until top is browned. To remove, take a butter knife and go around each of the stuffing muffins’ outer edge. Using your knife, gently lift it up out of the muffin tins. Serve warm.

Recipe inspired by Michael Symon in this month’s Food & Wine

Yields 12 Stuffing “Muffins”

(via Pancetta and Sage Stuffing Muffins)

{16 notes}
Pfeffernusse 1 cup + 2 tbs flour 1/4 tsp baking soda Pinch of the following: ground ginger cinnamon nutmeg cloves cardamom ground allspice  freshly-ground black pepper lemon zest 1/4 c softened butter 1/4 c + 2 tbs light brown sugar 2 tbs molasses 1 large egg  1/2 tsp vanilla 3/4 c powdered sugar Preheat oven to 350* F. In a bowl, combine flour, baking soda, and spices. Set aside. In another bowl, beat sugar, butter, and molasses with whisk until smooth. Add eggs and vanilla extract to wet ingredients and whisk again.  Combine wet and dry ingredients until smooth.  Line a baking sheet with parchment paper (waxed paper will work in a pinch, but it’s a bad substitute, so I advise against). Form dough into balls, using a mini cookie scoop if you have one (the dough will be too sticky to make the balls by hand, so use a spoon if you don’t have a cookie scoop). Place about 2” apart on sheet. Bake about 15 minutes, and cool for at least 10 minutes before dipping into powdered sugar. I’ve also done them in cinnamon sugar with good results, but I prefer the powdered sugar kind. (Image not mine)

Pfeffernusse

  • 1 cup + 2 tbs flour
  • 1/4 tsp baking soda

Pinch of the following:

  • ground ginger
  • cinnamon
  • nutmeg
  • cloves
  • cardamom
  • ground allspice 
  • freshly-ground black pepper
  • lemon zest
  • 1/4 c softened butter
  • 1/4 c + 2 tbs light brown sugar
  • 2 tbs molasses
  • 1 large egg 
  • 1/2 tsp vanilla
  • 3/4 c powdered sugar

Preheat oven to 350* F. In a bowl, combine flour, baking soda, and spices. Set aside.

In another bowl, beat sugar, butter, and molasses with whisk until smooth.

Add eggs and vanilla extract to wet ingredients and whisk again. 

Combine wet and dry ingredients until smooth. 

Line a baking sheet with parchment paper (waxed paper will work in a pinch, but it’s a bad substitute, so I advise against). Form dough into balls, using a mini cookie scoop if you have one (the dough will be too sticky to make the balls by hand, so use a spoon if you don’t have a cookie scoop). Place about 2” apart on sheet.

Bake about 15 minutes, and cool for at least 10 minutes before dipping into powdered sugar. I’ve also done them in cinnamon sugar with good results, but I prefer the powdered sugar kind.

(Image not mine)