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Posts from the ‘Desserts’ Category

Feb 11

31 Comments

Caramelized White Chocolate-Food52 Genius Recipe

Caramelized White Chocolate

Caramelized White Chocolate

I am a frequent, well I guess daily visitor to the Food52 site. I have been active there for almost 2 years now. In case you don’t know about Food52 it the brainchild of Amanda Hesser and Merrill Stubbs. Home cooks as well as professionals are all welcomed to the site and it is a treasure trove of recipes from the community as well as the founders. One of the features is Genius Recipes and last week they posted a recipe for caramelized white chocolate. I am a die hard dark or milk chocolate lover, I always keep white chocolate in my pantry but it sadly sits there waiting for the occasional recipe that I might dream up. I like it but honestly, I don’t love it. When I saw this post I was intrigued, it seemed as though a bland and lonely piece of the white stuff had been transformed into something complex and delicious, and I knew that I had to try it.

Last night, before Downton Abbey I took all the white chocolate that I had and started the process. It’s labor intensive, not in a wear you out sort of way, but you do have to watch and stir for about 45 minutes. You bake your chocolate in a low oven (266 degrees) stirring every 7-10 minutes until your white chocolate becomes a molten mass of amber colored goodness.

Here is the link to the post on Food52. After I finished I poured it into a small loaf pan to set and voila, a bar of caramelized white chocolate. It’s incredibly delicious and fair warning this could be addictive!

I already know what I am going to do with it, you’ll see on Valentines Day!

Feb 5

39 Comments

Vanilla Bean White Chocolate Rose Scented Pot de Creme #Bake Together

Pot de Creme

Pot de Creme

I have to say that I was so excited about this months Bake Together with Abby Dodge, she challenged us to put our own twist on one of my favorite desserts, Pot de Creme. I have to confess, up until now I only had chocolate never vanilla so this was a bit of a departure for me but I am up for a challenge. This recipe was inspired by a dear friend of mine, a chef in Montana, Cynthia who has a lovely blog “The Solitary Cook”. she created this recipe for a contest on Food52 and I loved the flavors so much I thought it would make a wonderful pot de creme. Her creation was rose petal ice cream scooped into balls and covered in white chocolate. Delicious right? I took Abby’s brilliant recipe for Vanilla Bean Pot de Creme and tweaked it a bit, adding white chocolate and a hint of rosewater. It is delicious, you can’t really go wrong when your base recipe is genius and I am thankful for that. The rosewater is barely there, just a hint and paired with the white chocolate in a creamy dessert its heavenly. I topped with raspberry whipped cream. NOTE: I used a dropper for the rose water, I put 3 drops in, starting with 2, I am cautious and flavor it gingerly so it doesn’t get soapy. You determine how strong or weak you want it to be depending on your personal taste.

For the pots of heaven:
1 vanilla bean split
1 3/4 cup half & half
5 large egg yolks
2 Tbs granulated sugar(I used vanilla sugar)
1/8 teaspoon table salt
1 tsp vanilla paste
2-4 drops Rose Water
2 oz white chocolate chopped
 

To make the pots:

1.Measure the half and half in a 2-cup glass measure.

2. Position the vanilla bean on a cutting board and, using the tip of a sharp knife, split the bean lengthwise down the middle. Slide the edge of the knife down the cut side of each piece of the bean to release the seeds. Add the seeds and vanilla bean pieces to the half & half. Heat the mixture in the microwave until very hot, 2 to 3 minutes. Let steep for up to 2 hours to intensify the vanilla flavor.

3. Position the oven rack on the middle rung. Heat the oven to 325°F. Arrange four 6-ounce ramekins in a baking pan with 2-inch high sides. I use my 8-inch square baking pan.

4. In a small saucepan, whisk the yolks, sugar and salt until well blended.(Don’t let them sit or the eggs will begin to break down.)  Uncover the half & half and, whisking, slowly pour the half and half (with the vanilla bean pieces) into the yolk mixture. Whisk until well blended. Cook over medium-low heat, stirring constantly with a spoon or heat-proof spatula, until thickened and coats the back of a spoon or spatula (170-172°F on an instant read or candy thermometer), about 4 to 5 minutes. Place white chocolate in the 2 cup measuring cup, pour hot custard over white chocolate, let sit for approximately 2 minutes or until chocolate is melted and very smooth.

5. Fish out the vanilla bean and scrape any custard from the pod back into the custard. Stir in vanilla paste and rosewater stir to combine. You can pour into a sieve if you like to remove any errant pieces and  ensure that it’s totally smooth (I recommend you do). Pour the custard into the ramekins  Carefully fill the baking pan with hot tap water to come halfway up the sides of the ramekins and cover the pan loosely with foil.

6. Bake until the pot de crèmes wiggle like jello when nudged, 35 to 45 minutes depending on thickness of the ramekin walls. Transfer the baking pan to a rack let cool completely. Remove ramekins from baking pan and cover with plastic wrap and refrigerate at least 4 hours or up to 2 days before serving.

 
Raspberry Whipped Cream
 
1/2 cup heavy whipping cream very cold
1/4 cup fresh raspberries
1-2 tbs powdered sugar
1/2 tsp vanilla extract
 
In cold bowl with cold whisk or beaters whip the cream  and sugar until it becomes thick and billowy, fold in crushed raspberries. Place a dollop on each pot de creme. If using frozen raspberries drain well before adding to the whipped cream.
Yum

Yum

Jan 27

52 Comments

Citrus Semolina Olive Oil Cake

I went to brunch with a friend and she said I had to taste a piece of this lovely citrusy rustic cake.  One bite and I knew I had to try to recreate it. I thought it might be a semolina olive oil cake infused with citrus (It was an Italian Restaurant, Saraghina in Bed Stuy Brooklyn). I researched some recipes and came up with this recipe that I adapted from Epicurious.  They made it in a 9″ springform pan ( I thought I had one but didn’t) so I decided to use a loaf pan. Their recipe also had candied orange slices on top which I decided not to do but instead rely on the juice and zest of the citrus to provide the citrus flavor. The cake is very moist and sweet, while the cake is hot you poke small holes with a thin skewer all over the cake and pour the warm syrup all over it, let it soak in and then pour some more. I am including the recipe with the original proportion of sugar in the cake but next time I make it I am going to reduce the sugar by half because the syrup really sweetens the cake. The pan is oiled with olive oil and the cake develops a lovely almost crisp exterior on the bottom and sides of the cake.

Citrus Semolina Olive Oil Cake

Makes 1 9 inch loaf or round cake

Syrup:

2 cup granulated sugar

1 1/2 cup water

1/4 cup orange or tangerine juice ( freshly squeezed)

1/4 cup freshly squeezed lemon juice

Zest of small orange or tangerine and zest of a lemon

Place all ingredients in saucepan, bring to a boil on high heat, reduce to medium high and boil for 8-10 minutes until sugar is completely dissolved.

Cake:

1/2 cup olive oil, plus more for pan

1/2 cup sugar divided (1/4 c will go in batter and 1/4 c in egg whites)

1 cup all purpose flour

1/2 cup semolina flour (cornmeal can be subbed if you don’t have semolina)

1 1/2 tsp baking powder

1/4 tsp baking soda

3 large eggs separated

2/3 cup plain yogurt

1/2 tsp kosher salt

zest of 1 lemon

1 tsp vanilla extract

Preheat oven to 350 degrees. Brush baking pan with olive oil, I recommend brushing pan with olive oil and line the bottom with parchment paper brush the parchment with oil as well. Whisk dry ingredients and set aside. Beat egg whites until frothy and add the 1/4 c sugar a tbs at a time until soft peaks form. Using electric mixer beat olive oil and 1/4 c sugar, add the egg yolks one at a time beating well with each addition. Add yogurt, zest, vanilla beat only until combined and add the dry ingredients beating just until combined. Fold in the egg whites and pour into prepared pan, smooth the top and bake 45-50 minutes until golden brown and toothpick inserted in center comes out clean, Remove from oven and while cake is still hot poke holes using toothpick or skewer all over the cake. Slowly drizzle 1/4 cup of the syrup on the cake and when it is absorbed another 1/4 cup of syrup is drizzled over the cake. Let it cool in the pan, to remove run knife or offset spatula around the edges to release and invert onto serving pan. I cut some parchment that fit into the bottom of the pan, that helped with the release.

Jan 20

43 Comments

Super Sized Chocolate Chip Cookies

Super Size Chocolate Chip Cookies

Super Sized Chocolate Chip Cookies

I made these amazing cookies and I have to share it with you, they are REALLY good. There are no eggs, no processed sugar, no butter or vegetable oil in them, virtuous, definitely, but oh so scrumptious. I follow Brandi’s blog The Healthy Flavor  and am amazed at the fabulous recipes she comes up with. They are healthful, vegan and really really good!

The fat in these cookies comes from roasted pecan butter, it’s super simple to whip up, and is in my opinion is what makes them so wonderful. The list of ingredients is minimal, whole wheat pastry flour,cornstarch, maple syrup as the sweetener, chocolate, baking soda and powder, sea salt and vanilla. Thats it, simple, healthful and they come together in a flash. Full disclosure, I didn’t have whole wheat pastry flour so I used whole wheat flour with 2 tbs of AP flour, I also decided to use some of the chocolate in my pantry that really needed to be used so I combined, dark chocolate, dark chocolate with peanut butter and milk chocolate.  To make this vegan don’t do as I did just use vegan dark chocolate. Enjoy these cookies with a nice cold glass of milk (I had almond milk) and they are especially good slightly warm. Visit Brandi’s blog and try her recipes, you will love them as much as I do. Thank you so much for creating such a wonderful recipe and allowing me to post it on my blog.

Recipe courtesy of Brandi, The Healthy Flavor:

Ingredients:

1 cup roasted pecan butter. Pecan butter is creamier and oilier than other nut butters, so I wouldn’t recommend subbing anything. I made them with peanut butter and the taste was good, but they were more dry and didn’t hold together as well)

1/2 cup whole wheat pastry flour

2 tablespoons cornstarch

1/4 cup plus 2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt (depending on how much you added when you make the pecan butter, this may need to be adjusted)

1/2-3/4 cup vegan dark chocolate chips plus extra to stick on the top if desired

Tip: The key to getting these as chunky and thick is to follow the exact steps. You must chill the dough first and also only divide the dough into 12 cookies. If you make more than that, they won’t be as fluffy.

Directions:

After making the roasted pecan butter, make sure to measure 1 cup in case you made more than that in the food processor. Add it to a bowl with the syrup and vanilla. Stir until well combined. In a small bowl, sift together the flour, cornstarch, baking powder, baking soda and salt and whisk very well. Make sure there are no lumps. Stir the chocolate chips into the flour mixture. Now add the flour into the wet ingredients a small amount at a time, stirring until just combined. Put the bowl into the fridge for 20 minutes to chill only.

Pre-heat the oven to 375 degrees and line a sheet pan with parchment paper. Depending on how creamy you pulsed your pecan butter, your batter may be a bit crumbly. If so, just press the dough together roughly with your hands by large spoonfuls. Divide the dough into 12-14 cookies only, if you want them thick and fluffy. I added a few extra chocolate chips on top of the cookies too. :) Do NOT flatten or spread out the dough, leave it piled high. They should bake high and fluffy as in the pictures. I made 3 batches and they all turned out fabulously fluffy. Bake for 11 to 12 minutes or until just starting to turn golden brown around the edges. Mine was perfect just after 11 minutes. Do not over bake!

Cool 10 minutes and transfer to cool completely on a cooling rack before handling…if you can contain yourself! :)After they have cooled, place them on a papertowel to drain any extra pecan butter.

Jan 17

25 Comments

Molasses Ginger Whoopie Pies With Ginger/Tangerine Buttercream

Whoopie Pies

Whoopie Pies

This is an unofficial Bake Together with Abby Dodge, it came about after an email to Abby from the great Greg Patent author of many wonderful cookbooks including one of my favorites Baking In America you should also visit his blog The Baking Wizard (aptly named) for some great baking tips and wonderful recipes. Greg was excited about Abby’s Bake Together concept and had made his variation of her delicious Whoopie Pie recipe in her newly released cookbook Mini Treats And Handheld Sweets. she let us all know that if we wanted to we could do the same and make a variation of the recipe.

Whoopie!

Molasses Ginger Whoopie Pies With Ginger Tangerine Cream Cheese Butter Cream
Makes 24 filled whoopie pies

For the whoopies
2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 tsp ginger
1 tsp cinnamon
1/2 tsp allspice
6 tablespoons (3 ounces) unsalted butter, softened
1/2 cup granulated sugar +1/2 cup dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract (Abby used 1 1/2 tsp vanilla extract or paste)
1/2 cup buttermilk, at room temperature minus 1 tbs
1 tbs molasses
Make the whoopies

1. Position an oven rack in the center of the oven and heat the oven to 350°F. Line three cookie sheets with parchment or nonstick baking liners.

2. Whisk the flour, baking powder, baking soda, spices and salt in a medium bowl until well blended and no lumps remain. Put the butter and sugars in a large bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended and smooth, about 3 minutes. Add the eggs, one at a time, beating until just blended between additions. Add the vanilla with the last egg. Stop to scrape down the bowl and the beater as needed. Add half of the flour mixture and mix on low speed until just blended. Stir molasses into buttermilk and add the buttermilk and mix until just blended. Add the remaining flour mixture and mix on low speed until just blended.

3. Using a 1-tablespoon mini scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until a pick inserted in the center of one whoopie comes out clean, 9 to 11 minutes. Move the sheet to a cooling rack, let the whoopies sit for 10 minutes, and then transfer them to a rack to cool completely.

Make the filling

4 oz cream cheese at room temperature
4 oz softened unsalted butter
3-4 cups confectioners sugar
1/2 tsp powdered ginger
Zest from 1 tangerine  (I used satsuma tangerines)
 
Cream the cream cheese and butter, add confectioners sugar a cup at a time, add the ginger and tangerine zest beating until smooth and spreadable.
 

Assemble the whoopie pies

Turn half of the cooled whoopies over so they are flat side up. Spoon a slightly rounded 1 tablespoon of the filling onto the center of each whoopie. Top with the remaining whoopies, flat side down. Press gently on each cookie to spread the filling almost to the edge.  Roll the edges of the whoopie pies in colored sprinkles, if desired. Whoopies can be served immediately, chilled for 30 minutes or refrigerated up to 2 days. They are best when served slightly chilled.

Jan 12

30 Comments

One Year Ago Today

Today is the anniversary of the first post on my blog, it’s hard to believe it has already been a year since I started this blog. I have learned so much during this time and like to think that I have improved a bit both in content and photo’s but it is still a work in progress. The best part of this little adventure really is the wonderful people I have met, virtually for the most part but I feel like I know so many of you personally. I have come to know and follow so many blogs and I strive to achieve what so many of you have already managed to do. This was my first blog post, a recipe I created for a citrus contest on Food52.

Mixed Citrus Curd

Mixed Citrus Curd

Makes 2 cups

1 each orange, tangerine,clementine, lemon (I used a navel orange and honey tangerine)

2 1/2 tbs zest from the fruits

1/2 cup juice (mixed from each fruit)

6 extra large egg yolks

4 oz unsalted butter cut into pieces (1 stick)

1 1/2 cup sugar

pinch of salt

1 tsp orange zest (added after its cooked)

Instructions:

Zest the fruit and set aside 2 1/2 tbs, juice the fruit, mix together and set aside 1/2 cup. In saucepan add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and add the butter, cook over medium/ low heat stirring constantly with a wooden spoon. Place thermometer in pan, keep stirring. Its done when temperature reads 175, remove from heat. If you don’t have a thermometer cook until thick and it coats the back of your spoon, with your finger make a stripe and if it stays intact its done.

Pour through a sieve into a bowl, add the tsp of orange zest, stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.

Jan 8

20 Comments

Banana Cupcakes With Cream Cheese Frosting And Salted Caramel

Banana Cupcake

Banana Cupcake

I have a bunch of over ripe banana’s that need to be used ASAP, I have made loaf after loaf of banana bread and wanted something a little different so I decided to make cupcakes, banana cake is wonderful and something I haven’t made in a very long time. I saw this recipe for the cupcakes and caramel sauce on Martha Stewarts website and it sounded delicious. The homemade caramel sauce with banana cake and cream cheese icing sounds perfect.

I have to confess, I have never made caramel, real caramel before. For some reason I was intimidated by it, maybe it was the bubbling that occurs when you add the cream, or the fear of failure, who knows but I avoided making it until today. I have to admit this caramel sauce is wonderful, delicious and so easy to make, I didn’t even use my candy thermometer I simply went by the color of the caramel and it turned out perfectly. You can make the caramel sauce the day before the cupcakes so it is cooled sufficiently and thick enough to pipe onto the cupcakes. NOTE: I halved the recipe for caramel sauce.

Caramel

Caramel

Caramel Sauce:

Makes 10 oz of sauce

1 cup granulated sugar

6 tbs unsalted butter cut into tbs size pieces

1/2 cup heavy cream

sea salt (I used Maldon flakes)

In medium size heavy bottom sauce pan add the sugar, turn the heat to medium/high and let the sugar start to melt, when you see that it’s melting start whisking the sugar, it will clump it’s ok keep whisking until it’s completely melted. Let it cook until it turns a deep amber color swirling the pot every now and then. Once it’s a deep amber color add the butter and whisk until sugar is incorporated. Remove from heat and add the heavy cream, whisk until combined and add a pinch or two of the sea salt. Let cool for 20 minutes and then pour into container, it will be thin but it thickens up beautifully.

Cupcakes:

Makes 24 regular size cupcakes or 12 jumbo

  • 3 cups sifted cake flour (not self-rising)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups packed light-brown sugar
  • 3 large eggs at room temperature
  • 4 very ripe large bananas, mashed (about 2 cups)
  • 3/4 cup buttermilk
  • 1/2 teaspoon pure vanilla extract
  • 1 cup chopped pecans (optional)

Heat oven to 350 degrees. Place liners in cupcake tins.

Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Mix wet ingredients (bananas, buttermilk and vanilla) in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes for jumbo cupcakes increase cooking time to 25-30 minutes. Let cool in tins on wire racks

Cream Cheese Frosting:

8 oz cream cheese softened

8 oz unsalted butter softened

4-6 cups confectioners sugar

2 tsp pure vanilla extract

Cream butter and cream cheese in stand mixer using paddle attachment, add the confectioners sugar a cup at a time beating until smooth and spreadable consistency, add the vanilla and mix until combined. Frost cupcakes immediately.

Pipe icing onto cupcakes and drizzle with caramel sauce. Enjoy!

IMG_0471

Dec 24

16 Comments

Sweet Potato Pie

Sweet Potato Pie

Sweet Potato Pie

Every year for both Thanksgiving and Christmas I make pies, lots of pies for friends and family. This Christmas I only made 2 pies and lots and lots (and lots) of cookies and loaves. I found this recipe on Joy the Bakers website, she is amazing and has a fantastic cookbook out also. I just had to write about this recipe because a good sweet potato pie has eluded me for many years now. This pie is perfect, the directions are crystal clear and it will be the recipe I use from now on. I used my go to pie crust recipe instead of the one included in the recipe and I just can’t tell you how excited I am that I finally made a sweet potato pie that doesn’t have cracks. You can find the recipe here. Visit Joy’s blog it’s chock full of wonderful recipes, I also plan on getting her cookbook.

I made just a couple of very minor changes,firstly I doubled the recipe, I needed two pies, instead of boiling the sweet potatoes I bake them until they are soft and caramelized and instead of mashing with a potato masher I puree in the food processor. She calls for 2  5 oz cans of evaporated milk. I used one can and 5 oz of heavy cream. I also added only cinnamon because these pies are not for me, I baked them for a friend and thats how she likes it. The method is brilliant, similar to Meta Givens pumpkin pie recipe on Food52, you heat the pureed sweet potato with half the milk, the butter, brown sugar and spices, let it cool and then add to the remaining milk or cream, eggs and vanilla. Bake in a hot oven (450) for 10 minutes then an hour at 325. The resulting pie is perfection. If you are a fan of sweet potato pie you must try this recipe.

Dec 22

18 Comments

Applesauce Mini Loaves

Applesauce Mini Loaves

Applesauce Mini Loaves

I am still working on edible gifts for friends and family and as usual I am behind. Most of these will be hand delivered but some will be getting theirs after Christmas. These loaves are a variation of the banana bread recipe that I love so much, the only substitution is that I used homemade applesauce instead of banana’s. I also added some spice and finished with a cream cheese drizzle and some toasted walnuts.

Makes one regular sized loaf or 3 mini loaves

1/2 cup (1 stick) unsalted butter at room temperature

1 cup granulated sugar

2 eggs at room temperature

1 1/2 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1 heaping cup applesauce (homemade or commercially prepared-unsweetened)

1/2 cup sour cream (full fat)

1 tsp vanilla extract

Pre heat oven to 350 degrees. Butter or spray the bottoms of loaf pans or pan.

Cream butter and sugar until fluffy, add eggs and mix using either stand or hand held mixer until the eggs are completely incorporated and its smooth and creamy.

Mix flour, baking soda, salt and spices in a bowl and add to the butter mixture. Mix just until its combined. Add the applesauce, sour cream and vanilla and mix until completely combined.

Divide evenly into loaf pans if making the mini loaves or scrape into loaf pan. For mini loaves bake 35-40 minutes or until toothpick or tester inserted in the middle of the loaf comes out clean. If making a large loaf bake 60-70 minutes.

Allow to cool in pans for 10 minutes then invert onto rack and let cool completely, Drizzle with icing and sprinkle walnuts on top. Refrigerate until drizzle becomes hard (it’s important if you are going to package the loaves) Put approx 1/4 cup walnuts in food processor, pulse a couple of times, place on piece of parchment into the 350 degree oven for 5 minutes or until you can smell the walnuts. Remove and let cool.

Icing

2 tbs softened cream cheese

1 tbs butter at room temperature

1/3 cup powdered sugar

1/2 tsp vanilla

Mix until smooth, add a few drops of water it its too thick. Drizzle onto loaves and sprinkle with the walnuts.

Dec 18

4 Comments

Day 7 Of 7 Days Of Holiday Cookies- Gingerbread People

Gingerbread People

Gingerbread People

I am finally getting around to posting the last day of my 7 Days of Holiday cookies. I decided to make gingerbread people (not men or ladies) they are androgynous I guess. My piping and decorating skills are less than stellar as evidenced by the sad smiles and the one with a sparkling sugar vest but I’m going to work on it. I made only a few to test the recipe and hone my piping skills.

This recipe is delicious, next time I make it I am going to roll the dough a little thicker than 1/4 inch so they are even plumper. The kids will love these and I hope that after my test run they will look more polished. Because these are for children I didn’t make a royal icing, I didn’t have powdered egg whites and did not want the kids to have raw egg white, so I just mixed confectioners sugar with some water and  a few drops of clear corn syrup. It’s a little sticky and not as easy to work with but safer, I didn’t measure anthing just mixed until I felt the consistency was right. This is adapted from a recipe I found on Martha Stewarts website.

Makes approximately 36 (depending on the size of your cookie cutter)

Ingredients:

  •  3 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  •  1 stick unsalted butter room temperature
  •  1/2 cup packed dark brown sugar
  •  2 tsp ground ginger
  • 2 tsp ground cinnamon
  •  3/4 tsp course salt
  •  1 egg
  •  1/2 cup molasses (unsulfured)
  • Royal Icing or icing of your choice
  • Fine sanding sugar, for sprinkling
  1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into two discs; wrap each in plastic. Refrigerate until cold, about 1 hour.
  3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/4-inch thick. Space 2 inches apart on baking sheets lined with parchment paper or silpat, and refrigerate until firm, about 15 minutes.
  4. Bake for 8-10 minutes, remove to wire rack to cool
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