CHOCOLATE GINGERBREAD DROPS
Still delivering the last of my cookie trays for 2007 and already contemplating the goodies that will adorn them in 2008. This one came to me in an e-mail from BHG and the ingredient list had me salivating. Placing this here for safekeeping.
Provided by justcallmetoni
Categories Drop Cookies
Time 33m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- In large bowl beat shortening on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt and continue mixing another two to three minutes. Next beat in the egg and molasses until incorporated in to the other wet ingredients.
- Add flour and fully mix in to the batter using as little mixing time as possible. Depending on your appliance, you may need to add the last bit of flour in by hand. Stir in cherries and chocolate.
- Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.
Nutrition Facts : Calories 77.9, Fat 3.1, SaturatedFat 0.8, Cholesterol 5.9, Sodium 47.2, Carbohydrate 11.9, Fiber 0.2, Sugar 5.9, Protein 0.9
CHOCOLATE GINGERBREADS
Steps:
- Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.
CHOCOLATE GINGERBREAD SQUARES
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield About 36 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
- Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
- Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
- Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
- Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.
CHOCOLATE GINGERBREAD BARS
The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.
CHOCOLATE COVERED GINGERBREAD CAKE
This recipes takes the homey gingerbread to a new level that will impress your family and friends. I especially like to serve it for the holidays. -Julie Ferron
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes. , Place a baking sheet underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour., Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving. ,
Nutrition Facts :
CHOCOLATE GINGERBREAD
Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist on the classic gingerbread, it blends the distinctive flavor of European chocolate with the old-fashioned taste of molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
- In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
- Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
- Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.
CHOCOLATE GINGERBREAD BARS
These moist bar cookies keep at room temp for a few days - let them cool completely before you dust them with confectioners' sugar. Recipe from December 2008 issue of Everyday Food magazine.
Provided by SeaChelle
Categories Bar Cookie
Time 50m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan and sides of pan with cocoa, set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
- In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
- Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer to wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board and cut into 16 squares. Before serving, dust bars with confectioners' sugar, if desired.
- To store, keep in an airtight container at room temperature, up to 3 days.
Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 22.4, Sodium 51.7, Carbohydrate 19.5, Fiber 0.9, Sugar 12.5, Protein 1.6
More about "chocolate gingerbread drops recipes"
CHOCOLATE-GINGERBREAD DROPS | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (4)Total Time 38 minsServings 36Calories 94 per serving
CHOCOLATE GINGERBREAD DROPS | BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 38 minsServings 36Calories 94 per serving
- Preheat oven to 375F. In large mixing bowl beat shortening with electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, allspice, and salt; beat until combined. Beat in molasses and egg. Beat in as much flour as you can with mixer. Using a wooden spoon, stir in any remaining flour, the cherries, and chocolate.
- Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 8 minutes or until bottoms are lightly browned. Transfer to wire racks to cool.
CHOCOLATE GINGERBREAD TEA DROPS
From myteadrop.com
Brand Tea DropsPrice $40
CHOCOLATE GINGERBREAD MEN | GHIRARDELLI
From ghirardelli.com
RECIPE | SAFEWAY
From safeway.com
CHOCOLATE GINGERBREAD CAKE | MCCORMICK
From mccormick.com
CHOCOLATE GINGERBREAD INGREDIENTS | ASK NIGELLA.COM | NIGELLA …
From nigella.com
CHOCOLATE GINGERBREAD COOKIE RECIPE | CREATED BY DIANE
From createdby-diane.com
CHOCOLATE GINGERBREAD SANDWICH COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE GINGERBREAD COOKIES RECIPE - THE TUMMY TRAIN
From thetummytrain.com
CHOCOLATE GINGERBREAD BARS (GLUTEN FREE, VEGAN). - THE PRETTY BEE
From theprettybee.com
CHOCOLATE GINGERBREAD COOKIES - SWEETEST MENU
From sweetestmenu.com
DARK CHOCOLATE GINGERBREAD RECIPE FROM LINDT CANADA
From lindt.ca
CHOCOLATE GINGERBREAD DROPS
From crecipe.com
GLUTEN FREE GINGERBREAD DROPS RECIPE
From crecipe.com
CHOCOLATE GINGERBREAD DROPS - MASTERCOOK
From mastercook.com
CHOCOLATE GINGERBREAD COOKIES | GOOD LIFE EATS
From goodlifeeats.com
CHOCOLATE GINGERBREAD COOKIES - PASTRY AT HOME
From pastryathome.com
CHOCOLATE GINGERBREAD ADVENT CALENDAR RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE GINGERBREAD BARS: MIX UP YOUR HOLIDAY BAKING NOW
From foodal.com
CHOCOLATE GINGERBREAD DROPS | DROPS RECIPE, GINGERBREAD RECIPE, …
From pinterest.ca
CHOCOLATE GINGERBREAD HOUSE TUTORIAL - SWEETS & TREATS BLOG
From blog.shopsweetsandtreats.com
NUTRITION - GINGERBREAD - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
CHOCOLATE COATED GINGERBREAD BLISS BALLS | NUTRITION IN THE KITCH
From nutritioninthekitch.com
BEST FRUGAL FARE: WHITE-CHOCOLATE GINGERBREAD COOKIES RECIPES, …
From foodnetwork.ca
CHOCOLATE COVERED GINGERBREAD WITH PLUM FILLING – …
CHOCOLATE DIPPED GINGERBREAD COOKIES - EASY BUDGET RECIPES
From easybudgetrecipes.com
CHOCOLATE GINGERBREAD DROPS RECIPE
From yum-treats.blogspot.com
CHOCOLATE GINGERBREAD COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE GINGERBREAD TRIFLE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE GINGERBREAD COOKIES - DSM - DIABETES SELF-MANAGEMENT
From diabetesselfmanagement.com
GINGERBREAD LIQUID DROPS – CRAVE STEVIA
From cravestevia.ca
CHRISTMAS GINGERBREAD RECIPES: GINGERBREAD COOKBOOK FOR THE …
From amazon.ca
CHOCOLATE GINGERBREAD DROPS | GINGERBREAD, CHOCOLATE, DROP …
From pinterest.nz
CHOCOLATE GINGERBREAD | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CHOCOLATE GINGERBREAD HOUSE - CADBURY
From cadbury.com.au
CHOCOLATE DIPPED GINGERBREAD COOKIES - TASTES OF LIZZY T
From tastesoflizzyt.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #drop-cookies #desserts #fruit #oven #easy #holiday-event #cookies-and-brownies #chocolate #gifts #christmas #pitted-fruit #cherries #equipment #small-appliance #mixer #number-of-servings
You'll also love