Archive

Tag Archives: spiced

I originally created this recipe as a freelance project for a yogurt company. I first tested the cookie without yogurt to make sure the rest of the ingredients were sound. The result (below) was a chewy, sweet, heavily spiced cookie that is perfect for the holidays (I know, I know–I’m way late! Make them next year…).

1 ½ cups all-purpose flour
¼ cup cocoa powder
1 ¼ tsp baking soda
½ tsp salt
1 Tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
½ cup (1 stick) butter, at room temperature
½ cup sugar, plus more for rolling
½ cup brown sugar
¼ cup molasses
1 large egg
1 tsp vanilla extract

Preparation
Preheat oven to 375* F.

In a medium bowl, whisk flour, cocoa powder, baking soda, salt, ginger, cinnamon, and cloves; set aside.

With a hand mixer or in a stand mixer, cream the butter and sugars until fluffy smooth, about 2-3 minutes. Add molasses, egg, and vanilla extract and mix until incorporated. Add the flour mixture in batches and mix until just combined.

Using a tablespoon, form cookies and roll each cookie in sugar. Place on a parchment paper-lined baking sheet and press each cookie with your fingers to flatten slightly.

Bake for 8-10 minutes, or longer for a crispier cookie.

Advertisements

Another baked good that I brought on our trip to the woods. I was in search of something that represented fall, and what better than warm spices like cardamom, cinnamon, and allspice. For a subtle kick and mild heat, I added ground cayenne pepper, though for this round I substituted with freshly ground black pepper.

1 cup / 141 g whole wheat pastry flour
1/2 cup / 73 g all-purpose flour
1/2 cup / 55 g ground flax meal
1 tsp / 4 g baking soda
1 1/4 tsp / 2 g ground cardamom
1 1/4 tsp / 2 g ground cinnamon
1/2 tsp / 1 g ground allspice
1/8 tsp ground cayenne pepper or 15 turns freshly ground black pepper
1/2 tsp / 2 g kosher salt
4 / 520 g over-ripe bananas, mashed
1/4 cup / 80 g low-fat buttermilk
1/4 cup / 60 g canola oil
2 large / 100 g eggs
1/2 cup / 90 g brown sugar
1 teaspoon / 5 g vanilla extract

1. Preheat oven to 350 F.
1. In a large bowl, whisk the flours, flax meal, baking soda, cardamom, cinnamon, and salt.
2. In a medium bowl, whisk the eggs, sugar, oil, buttermilk, bananas, and vanilla.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined.
4. Pour into a greased 9 x 5-inch loaf pan and bake for 1 hour, turning halfway, or until a toothpick comes out clean.

photo 2 (2)

Notes: This is the third time I’ve tested this recipe, and though I make minor changes each time, it winds up being a success. (The weight measurements, however, were only done once, so they should be re-tested.) I started with a base recipe and do not know where I found it, but I made so many changes that I can safely say this is an original recipe.