Archive for the ‘Desserts’ Category

Tasteful Tuesday: Ginger-Molasses Bars

Tuesday, February 5th, 2019

The molasses cookie – and molasses itself – is a historically favorite treat (and ingredient). We felt like our collection of recipes here on the blog really needed a molasses dessert, so here is a great ginger-molasses bar recipe.

What You’ll Need:

  • Molasses1 ¾ cups all purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ½ tablespoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • pinch of ground cloves
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ¼ cups brown sugar packed
  • 1 egg
  • 1 egg yolk
  • ¼ cup unsulfured molasses

Directions:

  1. Preheat oven to 350°F. Line the bottom of a 10×15 inch rimmed baking sheet or jelly roll pan with parchment paper, and grease the pan and parchment. Set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda, spices, and salt until combined. Set aside.
  3. In a large bowl, beat butter and brown sugar with a hand mixer or stand mixer. Beat on medium speed for several minutes, until smooth and creamy. Add egg, yolk, and molasses. Beat to combine, scraping the sides of the bowl if necessary. With the mixer on low, gradually add in the flour mixture, mixing just until combined (dough will be thick).
  4. Spread evenly onto prepared baking sheet. Bake for 18-20 minutes, rotating the sheet halfway through the cooking time. Place the baking sheet on a wire rack to cool completely. Cut into squares and enjoy.

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Tasteful Tuesday: Flaky Pie Crust

Tuesday, January 22nd, 2019

Pie Crust | Tasteful TuesdayWe’ve featured a number of pies here on the blog, but haven’t yet posted a homemade pie crust recipe – as you can tell, that changes today! The key to a successful, buttery and flaky pie crust is keeping every ingredient cold throughout the process.

What You’ll Need:

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, chilled and diced*
  • 1/4 cup ice water

Directions:

  1. In a large bowl, combine flour and salt. Cut in or add diced butter until mixture resembles course crumbs. If mixture has warmed, place in the freezer for 3 minutes before proceeding.
  2. Stir in ice water, one tablespoon at a time, until mixture forms a ball that keeps its shape (you may have some ice water left over). Wrap in plastic and refrigerate overnight, or for at least 4 hours.
  3. Remove from fridge and plastic wrap, then roll out to desired thickness† (this amount of dough will fit a 9-inch pie plate). Place the crust in the pie plate and press evenly into the bottom and sides.

* Diced clumps work best for a flaky consistency, but you could also grate the chilled butter into the flour.

† We suggest rolling out onto a cold surface.

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Tasteful Tuesday: Three Gingerbread Recipes

Tuesday, December 11th, 2018

Old-Fashioned GingerbreadWhile we appreciate and admire beautifully constructed and decorated gingerbread houses, these three gingerbread recipes are all for eating.

Old-Fashioned Gingerbread

We recommend adding whipped topping or eating this gingerbread with ice cream.

Pumpkin Gingerbread Coffee Cake

The ultimate holiday breakfast or afternoon sweet treat.

Blueberry Gingerbread

We’re referring to the experts at King Arthur Flour for this gingerbread recipe, which seems like it was made for Maine.

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