Tag: flour mixture

Gingerbread Cookies

by Pam on December 20, 2012

The kids and I decided to make some Christmas treats this year and my daughter suggested gingerbread shaped cookies that they could decorate. I found a terrific recipe on Simply Recipes^[1] that worked great. It was the perfect way to spend the afternoon… listening to Christmas music, smelling gingerbread cookies baking, spending time with my children, and seeing them having so much fun. The cookies turned out soft and chewy and so flavorful. The kids used up all of the sprinkles and frosting we had in the baking cabinet and decorated their hearts out for over an hour. A great time was had by all!

Combine the flour, baking soda, ginger, cinnamon, nutmeg, clove, and salt together in a bowl and mix until well combined.

Using a mixer, beat the butter and sugar together until fluffy and creamy. Mix in egg and molasses. Gradually add the flour mixture; you may need to work it with your hands to incorporate the flour mixture. Divide dough in half; wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.

Preheat the oven to 350 degrees.

Roll out the dough on lightly floured parchment paper. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place into the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.

Carefully transfer the cutout cookies to an ungreased baking sheet.

Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes before transferring the cookies to a wire rack to cool completely. Decorate as desired.

Eat them plain or dipped in milk. Enjoy!!

Print^[2]

Save^[3]

Gingerbread Cookies

Yield: 20-25 misc. shaped cookies

Ingredients:

3 1/4 cups flour
3/4 tsp baking soda
3/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 tbsp ginger
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp salt
1 large egg
1/2 cup molasses
Miscellaneous decorations (frosting, sprinkles, etc.)

Directions:

Combine the flour, baking soda, ginger, cinnamon, nutmeg, clove, and salt together in a bowl and mix until well combined.
Using a mixer, beat the butter and sugar together until fluffy and creamy. Mix in egg and molasses. Gradually add the flour mixture; you may need to work it with your hands to incorporate the flour mixture. Divide dough in half; wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.

Preheat the oven to 350 degrees.

Roll out the dough on lightly floured parchment paper. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place into the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.

Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes before transferring the cookies to a wire rack to cool completely. Decorate as desired. Enjoy!

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Recipes

References

^{^} Simply Recipes (www.simplyrecipes.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Carrot Spice Muffins

by Pam on January 27, 2014

It was cold and overcast today which made me in the mood to bake. My kids wanted muffins so we found a delicious look recipe on Taste and Tell^[1] for some carrot spice muffins with some coconut, toasted pecans, and a few raisins. I also used melted coconut oil instead of vegetable oil. The muffins turned out fluffy, moist, and flavorful. My kids each gobbled up two and asked if they could have more for breakfast tomorrow.

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.

Print^[2]

Save^[3]

Carrot Spice Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 22-25

Total Time: 32-35 min.

Ingredients:

2 cups flour
1/2 cup sugar
1/3 cup brown sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of nutmeg
Pinch of cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup melted coconut oil
2 large eggs
3/4 cup milk
1 tsp vanilla extract
1 cup carrots (about 3, peeled and trimmed), shredded
1/2 cup sweetened coconut, shredded
1 snack sized box of moist raisins
1/3 cup pecans, toasted & chopped

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste and Tell

References

^{^} Taste and Tell (www.tasteandtellblog.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/carrot-spice-muffins html

Chocolate-Cherry Blondies

by Pam on October 1, 2012

I found this recipe in a recent Everyday Food that looked perfect for my kids. I adapted it a bit by halving the recipe, using some whole wheat flour, and mini chocolate chips because that is what I had on hand. My family likes then under cooked a bit so they are gooey. If your prefer them fully cooked then add a couple of minutes to the cooking time. They turned out to be a huge hit for their after school snack and both kids gobbled their blondie up in seconds. They said they really loved the tart cherries with the rich chocolate… I have a feeling my husband is really going to love them too.

Preheat the oven to 350 degrees. Coat an 8×8 glass baking dish with cooking spray.

Combine the flour with the baking soda and salt then mix well.

Using a mixer, beat the sugars together with the butter until creamy and smooth. Add the egg and vanilla then beat until mixed thoroughly. Slowly add the flour mixture to the butter mixture until combined. Add the cherries and chocolate chips and mix. Pour the mixture into the prepared baking dish.

Place into the oven and bake for 28 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let cool in the pan before slicing and serving. Enjoy.

Print^[1]

Chocolate-Cherry Blondies

Yield: 9

Prep Time: 10 min.

Cook Time: 28-30 min.

Total Time: 38-40 min.

Ingredients:

1 cup of flour
1/4 cup + 1 1/2 tbsp whole wheat flour
2 tsp baking soda
1/4 tsp salt
1 stick of unsalted butter, softened
1/3 cup of white sugar
1/2 cup of brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup of dried cherries
1/2 cup of mini semi sweet chocolate chips

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 glass baking dish with cooking spray.

Combine the flour with the baking soda and salt then mix well.

Using a mixer, beat the butter together with the sugars until creamy and smooth. Add the egg and vanilla then beat until mixed thoroughly. Slowly add the flour mixture to the butter mixture until combined. Add the cherries and chocolate chips then mix. Pour the mixture into the prepared baking dish.

Place into the oven and bake for 28 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let cool in the pan before slicing and serving. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Everyday Food

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)