Bobbette and Belle is a wonderful bakery located in Toronto full of delicious scones, cookies and treats. One of their cookie choices is a Ginger Cookie and they share the recipe in one of their fabulously pretty baking books.
Today I’m sharing their Soft & Chewy Ginger Cookies. The addition of cinnamon plus cloves and a tablespoon of ground ginger make your taste buds dance! Brown sugar and molasses pair beautifully with the spices in these cookies and a quick roll in coarse sugar before baking makes them sparkle.
Soft & Chewy Ginger Molasses Cookies
Preheat oven to 350F. Parchment line 2 baking sheets.
2 1/4 cups all-purpose flour
2 1/2 tsp baking soda
3/4 tsp salt
1 tablespoon ground ginger
1 1/2 tsp cinnamon
1 tsp ground cloves
3/4 cup unsalted butter, room temperature
1 cup lightly packed brown sugar
1/4 cup molasses
1/2 cup coarse sugar, for coating cookies
Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
In a large bowl, using an electric mixer, beat butter and sugar until smooth and creamy, scraping down sides and bottom of bowl. Add in egg and mix until combined. Mix in molasses and scrap down bowl.
Add the dry ingredients to the creamed mixture and combine until blended. Wrap bowl with plastic and chill for 30 minutes in fridge.
Using a medium ice cream scoop (or your hands) form rounds of dough and roll them in the sugar before placing 2 inches apart on prepared baking sheets. Bake approximately 15-18 minutes, rotating pans half way through baking time until cookies have flattened and doubled. Let cool. Enjoy!
Preheat oven to 350F. Paper line a 12-cup muffin tin.
Chocolate Cupcakes with chocolate icing need no explanation or description. They are a favourite with adults and kids alike and this recipe gives you a dozen perfect treats for anytime!
This recipe bakes up a tender, chocolatey cupcake with a fine crumb. I topped mine with a basic chocolate icing but vanilla, peanut butter or a burnt sugar frosting would all compliment these little cakes.
I used a Wilton 1M tip and piped the icing starting in the centre. A few Wilton blue ‘jimmies’ I picked up at my local Michael’s store finishes them off. The ‘jimmies’ are available in small packs at a reasonable cost giving you access to a variety of colours to bedazzle all your baked goods without a big price tag!
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
3/4 cup warm (not hot) brewed coffee
10 tbsp. butter, room temperature
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1/2 tsp baking powder
Place cocoa and baking soda in a small bowl and slowly whisk in coffee until smooth.
In a small bowl, whisk together the flour and baking powder.
In a medium bowl, beat the butter and sugar until smooth and fluffy. Whisk in the egg, vanilla and salt until the batter is smooth. Stir half the flour mixture into the batter until combined. Stir in the chocolate liquid, then add in remaining half of the flour mixture until smooth. Do not overbeat.
Divide the batter evenly between the 12 cups. Bake approximately 15-18 minutes until tops spring back when lightly touched or toothpick inserted in centre comes out clean. Cool completely and ice.
Beat 1/2 cup room temperature butter with electric mixer for a couple of minutes until light in colour.
Add in 4 cups of icing sugar, 1/2 cup of unsweetened cocoa and 2 tsp of vanilla extract. Mix on low until combined. Add in enough cream or milk until spreadable consistency (approximately 1/4 cup, add a little at a time). Beat on high for about 5 minutes until fluffy. Spread or pipe onto cupcakes. Leftovers may be frozen.
Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch. Which meant I had enough bananas for another sweet treat.
For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle. And, anything with caramel glaze to adorne it must be fabulous, right?
Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy. Take a few minutes with your coffee/tea and sit and savour the flavours. Don’t waste time, start mashing those ripe bananas and preheat your oven! With approximately 14 servings you can spread a little love slice by slice.
Caramel Glazed Banana Bundt Cake
Preheat oven to 350F and grease a bundt pan.
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
3/4 cup mashed banana
1/4 cup milk
1 1/2 tsp vanilla
In a large bowl, cream butter until light and fluffy. Add in sugars and beat until combined. Add in eggs, 1 at a time, beating well after each. Scrape down sides and bottom of bowl.
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Slowly add to the creamed mixture and mix until combined.
Add in the banana, sour cream, milk andvanilla mixing until combined.
Pour batter into prepared bundt pan and smoothe the top with an offset spatula. Bake for 45-50 minutes or until a toothpick comes out clean.
Caramel Glaze Ingredients:
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup whipping cream
1 tsp vanilla
1 cup icing sugar
Caramel Glaze Method:
Melt butter and brown sugar in small saucepan over low heat. Add in vanilla and cream and mix until combined. Whisk in the icing sugar.
Once combined, let it sit for about 10 minutes to thicken up. Spoon or drizzle over cooled cake.
(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)
Cinnamon jam loaf. The name alone makes my mouth water. A perfect accompaniment to morning tea or afternoon coffee. Something to give you that ‘belly hug’ on a cold winter day in Ontario or a smile if you’re fortunate enough to be sitting outside in the sunshine somewhere south.
Another wonderful recipe from Bake from Scratch, the Comfort Issue, this no mixer required loaf received rave reviews at my house!
A nut streusel elevates this simple loaf by adding crunchy sweetness and if you wish add a little sugar glaze. This will keep for several days (should it last that long) well wrapped and you can always freeze any extras.
Cinnamon Jam Loaf
Makes 1 8 1/2 x 4 1/2-inch loaf. Preheat oven to 350F. Line loaf pan with parchment paper.
1 cup packed light brown sugar
3/4 cup sour cream
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup jam (blueberry, strawberry, raspberry, etc.)
In a large bowl, whisk together brown sugar, sour cream, eggs, melted butter, and vanilla. In a medium bowl, whisk together flour, cinnamon, baking powder, salt and baking soda. Add flour mixture to sugar mixture, whisking just until combined.
Spoon 1/3 of batter into prepared loaf pan and top with 1/4 cup of jam, leaving a 1/4-inch border. Spoon another 1/3 of batter and top with remaining jam and top with remaining batter.
Sprinkle with Nut Streusel (recipe below) and bake for 30 minutes. Tent with foil and bake another 15 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes then remove from pan and cool on rack completely.
Drizzle with sugar glaze – combine 1 cup icing sugar with 2 tablespoons milk or cream until smooth.
1/2 cup chopped sliced almonds (pecans, walnuts or nut of choice)
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, cubed
In a small bowl, stir together nuts, flour, sugars, cinnamon and salt. Using your fingertips, cut in butter until pea-size crumbs remain. Squeeze mixture into small and large clumps and sprinkle all over top of Cinnamon Jam loaf before baking.
Time for another sweet treat. No, No, you say! You have eaten and drank so much it’s time for one of those crazy green juice fasts or, I know, you’re off coffee, sugar, dairy and gluten.
But really, how long will that craziness last? Everything in moderation and you will be fine. Not ready for another sweet just yet. No worries, keep this recipe on the back burner for an upcoming get together or family event. Extras can be frozen. Oh, and they still are great right out of the freezer, just in case!
Follow me on my baking adventures in #cookingwood!! I’ve got a new kitchen to break in here in Collingwood so follow along on Instagram, sweet_enuf.
Baking Tip: No custard powder? You can sub in an equal amount of cornstarch in a pinch and I’d up the vanilla by another 1/4 to 1/2 tsp. It is a popular ingredient in recipes for the U.K. or Australia.
Lightly grease a 9×9-inch pan and line with parchment paper.
2 cups grahm wafer crumbs
1 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup chocolate chips
1/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla
1/2cup butter, room temperature
2 cups icing sugar
1 tablespoon custard powder
2 tablespoons milk or cream
1/2 cup dark or semi-sweet chocolate chips
1 tablespoon butter
In a large bowl, combine the graham cracker crumbs, coconut, walnuts and chocolate chips.
In a medium saucepan, over medium heat, melt the butter and add in sugar and cocoa. Mix until well combined and remove from heat. Allow to cool until warm and add the egg and vanilla and combine.
Add the graham cracker mixture to the saucepan and mix well. Press evenly into prepared pan and set aside.
For the filling, using a mixer, cream the butter, icing sugar and custard powder until mixed well. Add in the milk or cream and mix on medium speed until light in colour.
Spread filing evenly over crust and put in fridge to chill.
For topping, either in a double boiler or in microwave, combine the chocolate chips and butter and melt together, stirring until smooth. Spread evenly over the chilled bars and let set .
For easy cutting, remove the bars from the pan and using a large knife, warmed under running water, slice into 16 even bars. Run knife under hot water and wipe off as needed.
Banana Bread, such a simple and easy recipe, with variations abounding.
Sarah Kieffer’s recipes never disappoint and her Banana Bread recipe is no exception. The light texture, not to sweet flavour, dark flecks of ripe banana and the moistness of this bread are sure to make it’s way into your heart and belly. It is now my ‘Go To’ recipe and after you give it a whirl I bet it will be your ‘Go To’ as well.
Sarah’s recipe calls for 1/2 cup of toasted and chopped pecan halves but I subbed in 1/2 cup butterscotch chips plus 1/2 cup of walnuts. If you prefer chocolate chips go ahead and add them in or leave out any additions. Make sure your bananas are nice and ripe and have your butter and eggs at room temperature for best results.
This delicious recipe is from Sarah’s The Vanilla Bean Baking Book.
Grease an 8 x 4-inch loaf pan and line with overhanging parchment paper for easy removal. Preheat oven to 350F.
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup pecans, chopped and toasted
1 cup ripe bananas, mashed (approximately 3)
1/2 cup sour cream
1 tbsp vanilla extract
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
In a small bowl, whisk together the flour, baking soda, salt and pecans.
In a medium bowl combine bananas, sour cream and vanilla.
In a mixing bowl, with an electric mixer, beat the butter on medium until creamy. Add the sugars and beat on medium until light and fluffy. Scrape down sides and bottom of bowl. Add the eggs and mix on medium until combined. Add the flour mixture and mix on low until almost incorporated. Add the banana mixture and mix on low until combined.
Scrape down sides of bowl and finish mixing with spatula until completely combined.
Pour batter into prepared pan and bake 45 to 55 minutes until the top is dark brown and a toothpick inserted in the center comes out clean.
Let cool 20 minutes and remove from pan to cool completely.
The Rolling Stones sing about it, companies make billions of dollars off it, and advertisers convince us daily of it. What is it? Satisfaction!
Without even realizing it we are constantly being brainwashed to be dissatisfied with ourselves. Business is booming because we are convinced we cannot possibly reach our potential without more stuff.
The newest running shoe will make us jump higher and despite the fact we have no athletic ability we can become a super star. The big brush mascara will make our eyes so incredible we will mesmerize everyone we meet and be hired for some incredible job somewhere. Don’t have the latest colour palate on your walls, in your shoe selection or your clothes, why how lame are you? Not having the right colour jacket may impact your ability to secure an apartment rental. Everyday someone, who will make money and benefit from making us feel less than perfect, will convince us we are not enough. Not enough for ourselves and not enough for others and if we happen to be content and satisfied we must not be enlightened enough to know we are lacking. Wow, how sad, I probably don’t even realize how bad off I must be because I’ve been feeling pretty happy lately. Does this mean I’m really lacking in more areas of my life than the average Joe. OMG, maybe I should have bought those plaid pants. Plaid is in this year, right? If I have new pants I’ll be more interesting, right?
My therapy for problems of the world (first world) such as this, why chocolate or caramel or peanutbutter or butter or, any combination resulting in a dessert! Whip yourself up some sweet satisfaction in the form of Black Cocoa Brownies and when enjoying one or three make a mental list of all the things you’re content with. Number 1 should be the fact you made such amazing brownies.
Improving ourselves is never a negative but not enjoying or embracing what we are in the quest for the unattainable seems sad and a waste of precious time. Time that, perhaps, might be spent in the kitchen baking up today’s recipe from the July/August 2018 Bake from Scratch magazine.
Black Cocoa Brownies
(Black Cocoa is Ultra-Dutch process black cocoa which means the cocoa beans have been rinsed in an alkaline solution, eliminating its natural acidity, darkening the colour and making the flavour more concentrated. Black cocoa has been processed to the most extreme.)
Preheat oven to 350F. Spray a 13×9-inch pan and line with parchment paper. Have an overhang on the sides to easily lift brownies out of pan.
2 1/2 cups dark chocolate morsels, divided
1 cup unsalted butter, cubed
1 1/2 cups granulated sugar
1 cup packed dark brown sugar
1 1/2 cups all-purpose flour
3/4 cup black cocoa powder
2 tsp kosher salt
5 eggs, large
1 tbsp vanilla extract
In top of a double boiler, melt 1 1/3 cups chocolate with the butter until chocolate is melted and mixture is smooth. Stir occasionally while melting. Turn off heat and whisk in sugars. Remove from heat and let cool slightly.
In a medium bowl, whisk together the flour, cocoa, and salt.
In a small bowl whisk the eggs. Add half of beaten egg to cooled chocolate mixture and whisk until combined. Whisk in remaining egg and vanilla.
Fold in flour mixture until only a few streaks of flour remain. Fold in remaining chocolate pieces.
Spread batter into prepared pan. Bake for approximately 25 minutes until toothpick inserted in centre has only a few crumbs. Cool competely in pan before removing to cut.