COFFEE-GLAZED MOLASSES COOKIES
I dreamed up these molasses cookies while sipping coffee and watching snow fall. The aroma from the baking cookies reaches all corners of the house. -Faith Ford, Big Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. , In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture., Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.
Nutrition Facts : Calories 106 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 118mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
MOLASSES SANDWICH COOKIES WITH COFFEE CREAM
Adding ground coffee to both the cookie dough and the filling turns these cookies into something deeply more interesting than your average holiday spice treats. A filling and drizzle made with blond chocolate, or Dulcey (which is caramelized white chocolate), pairs especially well with the sweet spices and coffee, but milk chocolate can be used too.
Provided by Tara O'Brady
Categories Cookies Holiday 2018 Coffee Cinnamon Ginger Butter Molasses Egg Chocolate Vanilla Dessert Christmas Bake
Yield Makes 20
Number Of Ingredients 20
Steps:
- Make the Cookies:
- Whisk flour, coffee, baking soda, cinnamon, ginger, salt, and allspice in a medium bowl.
- Whisk butter, brown sugar, molasses, and 3/4 cup granulated sugar in a large bowl until smooth (it may stiffen and separate at first; keep whisking until it loosens up). Whisk in egg.
- Add dry ingredients to butter mixture. Mix with a silicone spatula or wooden spoon just until combined. Cover and chill dough until firm, at least 20 minutes or up to overnight.
- Place a rack in middle of oven; preheat to 375°F. Place granulated sugar in a shallow bowl. Working with about one-quarter of dough and chilling remaining dough while you assemble and bake, scoop dough by the tablespoonful and roll into balls; you should get 10 per batch. It's important to bake only 1 sheet of cookies at a time; they're very temperature-sensitive and will spread too much otherwise. Roll balls in granulated sugar, then arrange on a parchment-lined baking sheet, spacing 2" apart.
- Bake cookies until centers are cracked and edges are set, 5-7 minutes. Resist the urge to bake the cookies longer; the aim is to maintain their chew and they will continue to crisp as they cool. If cookies are puffed, tap pan against counter as soon as they come out of the oven to deflate. Transfer pan to a wire rack and let cool 5 minutes. Remove cookies from pan and let cool completely. Repeat with remaining dough for a total of 4 batches and 40 cookies.
- Do Ahead:
- Dough can be made 1 day ahead. Keep chilled. Unfilled cookies can be made 5 days ahead. Store in an airtight container at room temperature.
- Make the Filling and Assemble:
- Place butter and 6 oz. chocolate in a large bowl. Bring cream just to a boil in a small saucepan over medium-high heat. Remove from heat, then stir in coffee, vanilla, and salt. Pour hot cream mixture over chocolate and butter and whisk until smooth. Chill until ganache is cooled and thickened, about 20 minutes. Beat with an electric mixer or vigorously by hand with a whisk until lightened in color and stiff.
- Melt remaining 2 oz. chocolate in a small saucepan over medium-low heat. Transfer to a pastry bag and snip off end of bag (or use a resealable plastic bag and cut off 1 corner) to make a very small opening.
- Place 1 rounded tablespoon of filling on half of cookies. Press remaining cookies on top. Pipe thin lines of melted chocolate over in desired design.
- Do Ahead:
- Filled cookies can be made 2 days ahead. Store in an airtight container at room temperature.
PUMPKIN SHEET CAKE WITH MOLASSES CREAM-CHEESE FROSTING
This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat. It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined. The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating. And, for a more subtly flavored frosting, substitute an equal amount of dark maple syrup for the molasses, or skip the molasses entirely for pure cream-cheese flavor.
Provided by Yossy Arefi
Categories cakes, dessert
Time 45m
Yield One 9x13-inch cake
Number Of Ingredients 21
Steps:
- Heat oven to 350 degrees. Butter and flour a 9x13-inch baking pan.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt and spices until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the brown sugar, butter and grapeseed oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds between each. Add the vanilla extract and pumpkin purée and mix until well combined, scraping the bottom and sides of the bowl as necessary.
- Turn the mixer to low, and add the dry ingredients. Stir until a few spots of flour remain. Remove the bowl from the mixer, and use a rubber spatula to finish folding in the dry ingredients. The batter will be thick and fluffy, so make sure to scrape the bottom and sides of the bowl to ensure it is evenly mixed.
- Pour the batter into the prepared pan, smooth the top, and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cake, still in the pan, on a rack for 15 minutes, then use the tip of a knife to loosen the edges and carefully invert it onto the rack to cool completely.
- Make the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high until smooth. Turn the speed to low and slowly add the confectioner's sugar, mix until the sugar is moistened, then turn the mixer up to medium-high and whip until smooth. Add the molasses, lemon juice, vanilla and pinch of salt, and whip until smooth.
- Invert the cooled cake to a serving platter, frost and serve. Alternately, you can also frost and serve this cake in the pan it was baked in, if you'd rather not transfer it to a serving platter.
ALTON BROWN'S MOLASSES-AND-COFFEE PORK CHOPS
Steps:
- Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
- Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
- Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.
FROSTED MOLASSES BARS
Moist bars made in a pan, delicious!
Provided by Mary Beth
Categories Desserts Cookies Molasses Cookie Recipes
Time 55m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, cream together the shortening and sugar. Blend in the egg, molasses and hot coffee. Sift together the flour, baking powder, baking soda and cinnamon; stir into the molasses mixture until well blended. Mix in the raisins. Pat the mixture evenly into the prepared pan.
- Bake for about 25 minutes in the preheated oven, or until firm. To make icing, combine butter, confectioners' sugar and cold coffee in a medium bowl; beat until smooth. Frost bars while warm, but allow them to cool before cutting.
Nutrition Facts : Calories 171.9 calories, Carbohydrate 28.1 g, Cholesterol 12.8 mg, Fat 6.5 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 55.4 mg, Sugar 19.8 g
MOLASSES CREAMS
This is one of my favorite cookie recipes - making these treats seems to put me in a holiday mood. Maybe it's the soft centers, or perhaps the spicy aroma of ginger and cloves. Whatever the case, a few Molasses Creams and a glass of milk or cup of warm tea always hit the spot!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 8 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft). , In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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