Frosted Ginger Cookies

1 ½ cups butter

1 cup sugar

1 cup brown sugar

2 eggs

½ cup molasses

2 teaspoons vanilla

4 ½ cups flour

1 tablespoon ginger

2 teaspoons baking soda

2 teaspoons cinnamon

½ teaspoon salt

½ teaspoon cloves



Frosting:

1/3 cup butter

3 cups powdered sugar

½ teaspoon vanilla

1 tablespoon milk or more (enough to make frosting spreadable)

Add some cinnamon



*Cream butter and sugars. Add eggs one at a time. Stir in molasses and vanilla. Add dry. Bake at 325 degrees for 12-15 minutes. (Don’t over bake.) Cool. Frost. Yields approximately 6 dozen.

Guinness Stout Gingerbread Cake

Dark beer, molasses, and crystallized ginger give this cake uncommon depth of flavor. Candied-ginger whipped cream gilds the lily. Prep and Cook Time: about 1 hour. Notes: May be made up to 2 days ahead. Cool, cover with plastic wrap, and store at room temperature.

Yield: Makes two cakes, 8 to 12 servings total

Ingredients:

* 1 1/2 cups unsalted butter, melted and cooled
* 1 cup Guinness stout (not extra stout)
* 1 cup dark molasses (not blackstrap)
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 2 tablespoons ground ginger
* 1 teaspoon allspice
* 1/2 teaspoon salt
* 2 1/2 cups all-purpose flour
* 1 1/2 cups finely chopped crystallized ginger
* 1 cup firmly packed dark brown sugar
* 2 large eggs, lightly beaten
* 1 1/2 tablespoons grated lemon zest (from 2 to 3 lemons)
* Powdered sugar for dusting
* 1 cup heavy whipping cream
* 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.

2. In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.

3. Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.

4. In a small bowl, whip cream and granulated sugar together until cream holds soft peaks. Stir in all but a teaspoon of crystallized ginger and serve in a bowl alongside the cake, sprinkled with the last bit of ginger.



Nutritional Information

Calories: 713 (44% from fat)
Protein: 4.9g
Fat: 35g (sat 21)
Carbohydrate: 97g
Fiber: 2g
Sodium: 292mg
Cholesterol: 138mg

Peggy Knickerbocker, Simple Soirées, Sunset, NOVEMBER 2006

Had something similar to this from Arizmendi this morning and it was fucking awesome!

Ginger Lemon Pancakes

Pancake Ingredients
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 teaspoon salt
1 egg
1 1/4 cups milk
2 Tbsp. molasses
1/4 cup butter, melted

Lemon Sauce Ingredients
1/2 cup sugar
2 Tbsp. cornstarch
pinch of salt
1 cup water
1/4 cup butter
2 Tbsp. fresh lemon juice
Grated peel from 1 lemon

Pancakes:
In a medium mixing bowl stir together the flour, baking powder, cinnamon, ginger, baking soda, and salt. In a large mixing bowl beat the egg, milk, molasses and butter until well combined. Add dry ingredients to the milk mixture and stir till blended. Batter should be a little lumpy. Pour batter onto a pre-heated, lightly greased griddle or skillet. Cook over medium heat till browned, turning once. Serve with Lemon Sauce.

Lemon Sauce:
In a small saucepan stir together sugar, cornstarch and salt. Whisk in water. Cook, stirring frequently until mixture comes to a boil and is thickened. Cook for 1 minute after reaching a boil. Remove from heat and stir in butter, lemon juice and lemon peel. Serve warm over pancakes.

Gingerbread Roll with Lemon Cream

Serves 10

Spicy gingerbread has long been paired with sweet and tangy lemon sauce. My marriage of these flavors resulted in filling this zesty cake with lemon curd lightened with whipped cream. For a holiday treat, use softened pumpkin ice cream for the filling.

• The filling
• 1/3 cup fresh lemon juice
• 6 tablespoons granulated sugar
• 4 tablespoons unsalted butter
• 1 large egg
• 2 large egg yolks
• The cake
• 5 large eggs, separated
• 1/2 cup golden brown sugar, packed
• 1/2 cup mild molasses
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 2 tablespoons granulated sugar
• 3/4 cup whipping cream
• Powdered sugar, for dusting the top, optional

For the filling: In a small saucepan over low heat, stir lemon juice, sugar and butter until melted. In a small bowl, whisk egg and egg yolks. Whisk a small amount of warm lemon liquid into the eggs, then stir mixture back into pan. Stir constantly with a heatproof spatula until mixture begins to thicken and looks slightly jelled. Strain into a small bowl. Cover and refrigerate until ready to use.

For the cake: Preheat oven to 325°. Grease a 12- by 17-inch- rimmed baking sheet. Line the bottom with parchment paper, leaving a 2-inch overlap on each short end. Grease the paper and sides of pan with nonstick vegetable coating.

In a large bowl with electric mixer, beat egg yolks and brown sugar until thick and tan colored, about 2 minutes. Add molasses and mix until incorporated. In a medium bowl, whisk flour, baking powder, ginger, allspice, pepper and salt. Mix into egg yolk batter until combined.

In a clean bowl with clean beaters, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Add egg whites to batter and fold together until no streaks of white appear.

Spread the batter in the prepared pan and bake for 15 to 18 minutes, until top is firm and lightly browned. Remove from oven and place a damp dish towel directly on the cake.

To assemble cake: Beat whipping cream until soft peaks form and fold in chilled lemon curd. Overlap 2 sheets of wax paper 19 inches long on a flat surface. Go around edges of cake with a small knife and invert cake onto paper. Remove pan and gently peel off paper. Spread top of cake with a thin, even layer of lemon filling. Beginning with a short end, roll the cake up, using the wax paper to help roll. Don't be concerned it if cracks; just press back together with your hands. Wrap cake in wax paper and foil and refrigerate until chilled, at least 4 hours or up to 2 days. Before serving, transfer to platter and, if desired, sprinkle with powdered sugar.

Per serving: 325 calories, 6 g protein, 42 g carbohydrate, 15 g fat (8 g saturated), 207 mg cholesterol, 196 mg sodium, 0 fiber.

Very Gingery Gingerbread Bundt Cake with Caramel Glaze

Serves 12

This is a deep, dark, moist, spicy cake that's loaded with fresh ginger and coated with a rich caramel glaze. Dark baking pans retain the heat and can cause the exterior of a cake to get too brown. Watch baking time and if sides and top brown too quickly, reduce oven temperature 25°. Thick, heavy baking pans retain the heat more than lighter ones. If using a heavy pan, begin to test for doneness after 45 minutes.

• The cake
• 1 cup vegetable oil (such as canola oil)
• 1/2 cup granulated sugar
• 1/2 cup golden brown sugar, packed
• 1 cup mild molasses
• 3 large eggs
• 3/4 cup peeled and finely minced fresh ginger (about 4 ounces)
• 2 1/2 cups all-purpose flour + more to flour pan
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon dry mustard
• 1/2 teaspoon sea salt
• 2 teaspoons baking soda
• 1 cup boiling water
• The glaze
• 1/2 cup golden brown sugar, packed
• 1/4 cup (1/2 stick) unsalted butter + more to grease pan
• 1/4 cup whipping cream
• 1/4 teaspoon sea salt

Instructions: Preheat oven to 325°. With room-temperature butter, grease a 12-cup Bundt pan with a paper towel, smearing butter into all the pan's crevices as well as the center tube. Add spoonfuls of flour and holding the pan over the sink, rotate it to coat it with flour. The inside tube will not be completely coated. Knock excess flour into the sink by tapping the pan lightly.

For the cake: In a large bowl, whisk together oil, sugars and molasses until combined. Add eggs and whisk until smooth. Whisk in ginger to incorporate.

In another large bowl, whisk together flour, cinnamon, cloves, nutmeg, mustard and salt. Whisk in molasses mixture until combined. Stir baking soda into boiling water and whisk into batter until blended.

Transfer the batter to the prepared pan. Bake for 50-60 minutes or until sides begin to pull away from pan and cake tester inserted into cake comes out clean. Remove to a rack and cool in pan for 15 minutes.

For the glaze: In a small saucepan, stir brown sugar, butter, whipping cream and salt over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and stir until smooth, about 1 minute. Remove from heat.

Invert cake onto rack over a baking sheet. Using a small skewer, pierce holes all over top of warm cake. Very slowly pour glaze over top, allowing it to be absorbed before adding more. Cool cake at least 1 hour. Serve warm or at room temperature. (Cake may be stored at room temperature well wrapped overnight.)

Variation: The cake may be baked in a 91/2-inch springform pan. Grease the pan and line the bottom with parchment paper.

Per serving: 505 calories, 5 g protein, 67 g carbohydrate, 26 g fat (5 g saturated), 70 mg cholesterol, 391 mg sodium, 1 g fiber.