Gingerbread Crinkle Cookies

Adapted from King Arthur Baking

Bake time: 18-20 min / Total time: 1h 45m

Makes 15 cookies

Ingredients

Dough

• 3/4 cup (160g) dark brown sugar, packed
• 5 tablespoons (71g) unsalted butter, melted
• 3 tablespoons (64g) molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1 large egg
• 2 cups (240g) flour
• 1 1/2 teaspoons gingerbread spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Coating

• 1/3 cup (45g) confectioners’ sugar, sifted if lumpy
• remaining gingerbread spice

Gingerbread spice mix

• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves

Directions

To make the dough: 

In a large bowl, use a flexible spatula to stir together the brown sugar, melted butter, molasses, vanilla, and salt. Smear the mixture against the bottom of the bowl to smooth it out and eliminate any lumps.  

Add the egg and stir until combined. Add the flour, spice, baking powder, and baking soda and stir with the spatula until fully incorporated and no dry spots remain.  

Cover the bowl and refrigerate for 1 to 2 hours. The dough will firm up as it chills. 

When you are ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment.   

To coat the cookies: In a medium bowl, whisk together the confectioners’ sugar and spice.   

One at a time, scoop the dough into 1 3/4" balls (about 40g each) and line up on cookie sheets. When all the cookies have been lined up, drop them into the confectioners’ sugar mixture and toss to (generously) coat. (NB: If you coat as you go, the first cookies will have absorbed the sugar.)

Bake the gingerbread crinkle cookies for 15 to 20 minutes, rotating the baking sheets top to bottom and front to back halfway through, until puffed and set in the center and firm around the edges. 

Remove the cookies from the oven and allow them to cool completely on the baking sheets.  

Storage information: Store leftover gingerbread crinkle cookies in an airtight container at room temperature for several days; freezing is not recommended.  

My Notes: I cooked these for 19 minutes and think they were still a tad underdone. After I make the balls, I might smash them slightly so they centers will cook faster. Otherwise these are easy and taste like the holidays. The texture is really good too. MXF

Triple Chocolate Cake

 

Adapted from Sally's Baking Recipes

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Directions

Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 

Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. 

(Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)

Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

After frosting, refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.

Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

MXF

My Notes: Best chocolate cake ever. And I don't even like chocolate cake!

BULGUR-TOMATO SALAD WITH HERBS AND POMEGRANATE MOLASSES (EETCH)

 

INGREDIENTS

• 3 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 1 medium red bell pepper, stemmed, seeded and finely chopped
• 6 scallions (4 finely chopped, 2 thinly sliced, reserved separately)
• Kosher salt and ground black pepper
• 3 medium garlic cloves, finely chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
• 1 cup coarse bulgur
• 1 tablespoon pomegranate molasses, plus more if needed
• 1 pint grape tomatoes, halved
• 3/4 cup chopped fresh mint or flat-leaf parsley

DIRECTIONS

In a small bowl, whisk together 1⅓ cups water and the tomato paste. Set aside. In a 10-inch skillet over medium, heat the oil until shimmering. Add the bell pepper, chopped scallions and ¼ teaspoon salt. Cover and cook, stirring occasionally, until the pepper is tender, about 5 minutes. Stir in the garlic, cumin and Aleppo pepper, then cook until fragrant, about 1 minute.

Stir in the bulgur, the tomato paste mixture and ½ teaspoon salt. Bring to a boil over medium-high. Cover, reduce to low and simmer until the bulgur has absorbed the liquid, 12 to 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Transfer the bulgur to a wide, shallow bowl and let cool until warm, about 5 minutes. Drizzle the pomegranate molasses over the bulgur, then fold until combined. Fold in the tomatoes, mint and the sliced scallions. Taste and season with salt, pepper and additional molasses.

MXF