Dark Chocolate Sea Salt Caramel Gingerbread Cookies

    Dark Chocolate Sea Salt Caramel Gingerbread Cookies

1 1/2 cups all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground clove
1/2 cup unsalted butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon molasses
3 ounces unsweetened chocolate, melted
3/4 cup dark chocolate chips
4 tablespoons caramel syrup
1/4 teaspoon sea salt

In a medium bowl, sift together flour, cocoa powder, baking powder, salt, ginger, cinnamon and clove.  In a large mixing bowl, on medium speed, beat together butter, brown sugar and vanilla until creamy and smooth.  Beat in egg, molasses and chocolate until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in chocolate chips until combined.  Chill dough 1 hour or until cold.

Heat oven to 350 degrees F.

Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 12-14 minutes or until crisp.  Cool 1 minute before transferring to wire racks to cool.  Cool cookies 15 minutes.  Drizzle caramel on cookies; sprinkle with sea salt.

Makes 40 cookies

Gingerdoodles

Gingerdoodles

1 1/2 cups whole wheat flour
1 1/4 cups old fashioned oats
3/4 cup walnut halves
6 tablespoons unsalted butter
3/4 cup brown sugar
3 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon, divided use
1 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 cup finely chopped crystallized ginger
1/4 cup granulated sugar

Heat oven to 350 degrees F. 
Evenly place flour, oats and walnuts on a large cookie sheet; bake 10-12 minutes, or until ingredients are lightly toasted and fragrant.

Melt butter in a small saucepan over medium heat.  Cook 2-3 minutes, whisking frequently, until butter foams and starts to turn light golden brown.  Transfer butter to a large mixing bowl. 
Add brown sugar and molasses to mixing bowl.  Mix together, using a mixer on medium speed, until well combined and creamy.  Beat in egg until well combined.  Beat in vanilla, baking powder, baking soda, salt, 1 teaspoon cinnamon, ground ginger and clove until well combined.

Process flour, oats, walnuts and crystallized ginger in a food processor until finely ground.  On low speed, beat dry ingredients into wet, until just combined.  Chill dough in refrigerator for 30 minutes.
In a small bowl, stir together additional 1 teaspoon cinnamon and granulated sugar until combined.  Roll tablespoons of dough into balls, and roll balls in cinnamon-sugar until well coated.  Place balls on cookie sheets, spacing about an inch apart.  Bake 10-12 minutes or until crackled and crisp.
Cool 1 minute before transferring to wire racks to cool completely.

Makes 3 dozen cookies

Pumpkin Gingersnaps

Pumpkin Gingersnaps

2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon ground ginger
1/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup canned pumpkin puree
1 tablespoon molasses
1 teaspoon vanilla extract
1 large egg
1/4 cup finely chopped walnuts, toasted

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium mixing bowl, sift together flour, baking soda, salt, pumpkin pie spice and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and pumpkin until creamy - about 1-2 minutes. Beat in molasses, vanilla and egg until well combined. Reduce mixer speed to low and beat in flour mixture until combined - about 1-2 minutes. Beat in walnuts until combined.

Chill dough in freezer or refrigerator for 30 minutes until cold and firm. Roll dough into balls, place on cookie sheets, and bake 10 minutes or until puffed and golden brown on the bottoms.

Pumpkin Muffins Topped with Gingersnap-Cinnamon Chip Streusel

Pumpkin Muffins Topped with Gingersnap-Cinnamon Chip Streusel

3/4 cup coarsely chopped gingersnaps
1/3 cup cinnamon chips
1/3 cup finely chopped toasted pecans
1/3 cup oats (quick or old fashioned)
1/4 cup granulated sugar
3 tablespoons unsalted butter, cut into small pieces

2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, softened
3 tablespoons oil
3/4 cup packed brown sugar
3/4 cup pumpkin puree
2 teaspoons vanilla extract
2 large eggs
1/2 cup milk

Preheat oven to 350 degrees F. Butter and flour 8 large muffin cups, or 12 regular-sized muffin cups.

Combine gingersnaps, cinnamon chips, pecans, oats, and granulated sugar in a large bowl; knead in 3 tablespoons butter until mixture is well combined and starts to clump together. Set aside.

In a medium sized mixing bowl, sift together flour, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg in a medium mixing bowl.
In a large mixing bowl, using a mixer on medium speed, beat together 5 tablespoons butter, oil and brown sugar until creamy, about 1-2 minutes. Beat in pumpkin and vanilla until combined. Beat in eggs until combined. Reduce mixer speed to low and beat in flour mixture, alternating with milk until just combined - about 1-2 minutes.

Divide batter into muffin cups. Evenly top with gingersnap mixture, and gently press into the surface of the batter. Bake for 20-25 minutes or until well risen, golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.

Cool muffins 10 minutes before removing from pan and cooling.

Makes 8 big muffins or 12 regular muffins

Chewy Ginger Cookie-Crusted Pumpkin Pie with Maple Whipped Cream

Chewy Ginger Cookie-Crusted Pumpkin Pie with Maple Whipped Cream

Crust
6 tablespoons unsalted butter
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground clove
Pinch of ground allspice
Pinch of freshly ground nutmeg
1/4 cup granulated sugar
1 tablespoon molasses
3/4 teaspoon vanilla extract
1 large egg

Filling
2 large eggs
1 1/4 cups pumpkin purée
1/4 cup sour cream
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

1 cup heavy whipping cream
1 tablespoon maple sugar

To make the crust:
Preheat oven to 350 degrees F. Butter a 9-inch pie plate.

Melt the butter in a small saucepan over medium heat. Cook the butter, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove from heat.

In a medium sized mixing bowl, sift together flour, salt, baking soda, baking powder, 1/8 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger, clove, allspice and pinch of nutmeg.

In a large mixing bowl, using a mixer on medium speed, beat browned butter, granulated sugar and molasses until well combined, about 1 minute. Beat in 3/4 teaspoon vanilla and 1 egg, until well combined. Reduce mixer speed to low, and beat in flour mixture until well combined; spread cookie dough evenly into prepared pie plate, and poke with a fork.

Bake at 350 degrees F, for 15 minutes, removing plate halfway though, to flatten the dough, using a spatula. Cool on a wire rack.

To make the filling:
Heat oven to 400 degrees F.

In a large mixing bowl, whisk 2 eggs together, until well combined. Whisk in pumpkin, sour cream, brown sugar, vanilla, 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon salt, until well combined. Pour filling into baked ginger cookie crust. Cover very edges with foil.

Bake at 400 degrees F, for 10 minutes. Reduce oven temperature to 350 degrees F, and bake for 40 additional minutes, or until a knife inserted into center of pie comes out clean. Cool on a wire rack.

To make the maple whipped cream, combine heavy cream and maple sugar in a large mixing bowl, and beat into stiff peaks, using a mixer on high speed. Spread whipped cream over pie.

Bada Bing Muffins with Ginger-Oat Streusel

Cherry muffins topped with a pecan-oat streusel.

Bada Bing Muffins with Ginger-Oat Streusel

Ingredients:
1 1/2 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup old fashioned oats
1/3 cup finely chopped pecans, toasted, divided use
1/4 cup firmly packed light brown sugar
3 tablespoons finely chopped crystallized ginger

3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
3/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup stemmed, pitted, halved, bing cherries

Directions:
Preheat oven to 350 degrees F. Line 9 muffin cups with papers.

To make the streusel, in a medium sized bowl, combine 1 1/2 tablespoons butter, oats, half of the pecans, brown sugar and crystallized ginger, and rub together with your fingertips, until mealy.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda, cinnamon and salt; stir in additional pecans and granulated sugar until combined.
In a large mixing bowl, whisk together 2 tablespoons melted butter, buttermilk, egg and vanilla, until well combined. Add dry ingredients to liquid ingredients, and stir until just combined. Coat cherries with about a couple of teaspoons of flour, then stir into batter.

Divide batter into 9 lined muffin cups. Top each muffin cup evenly with streusel. Bake at 350 degrees for 20-23 minutes, or until a toothpick inserted into muffins cups out with moist crumbs attached. Cool for 10 minutes, remove from pan, and cool completely on a wire rack.

Yield: 9 muffins

You Put the Lime in the Coconut-Ginger Cookies

Cookies made with crystallized ginger, sweetened flaked coconut, lime zest and macadamia nuts.

You Put the Lime in the Coconut-Ginger Cookies

Ingredients:
3 tablespoons finely chopped crystallized ginger
2 tablespoons turbinado sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 1/2 teaspoons finely grated key lime peel
1/4 cup unsalted butter, softened
3 tablespoons coconut oil, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon coconut extract
1 cup sweetened flaked coconut, toasted*
1/2 cup finely chopped cashews or macadamia nuts, toasted*

Directions:
Stir together crystallized ginger and turbinado sugar in a small bowl, and set aside.
Coat a large sheet pan with cooking spray, etc.

In a medium sized mixing bowl, sift together flour, baking soda, and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together lime peel, butter, coconut oil, and sugar, until creamy, about 1 minute. Beat in eggs and coconut extract until well combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Stir in coconut, and nuts, until combined.
Chill dough in the refrigerator for 20-30 minutes, or until it's stiff enough to handle.

Preheat oven to 375 degrees F. Shape cookie dough into 1-inch balls, using your hands. Lightly roll balls in ginger-sugar mixture, to coat. Place on prepared sheet pan and flatten slightly, using the palms of hands. Bake for 11-13 minutes, or until golden brown. Cool for 2 minutes on pan before transferring to wire racks to cool completely.

*To toast coconut, bake at 350 degrees for 10 minutes, or until light golden brown, stirring occasionally.

*To toast nuts, place in a dry skillet over medium heat and cook for 5-6 minutes, stirring often, until golden brown and fragrant.

Yield: 22 cookies