Gingerbread Chocolate Chip Cookis

I really enjoy gingerbread cookies. Last year I made ginger crinkles from a family recipe. Well when I came across this recipe I knew it was for me. Chocolate and ginger what a great combination. I added this to my different kind of Christmas cookies 2013. Try them.

Soft and chocolaty and just the right amount of gingerbread flavor.
recipe found here

Ingredients

10 Tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
6 Tablespoons molasses
1 1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon ginger
Pinch of ground cloves
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 cups semi-sweet chocolate chips

Directions

Cream together butter and sugars. With mixer on low, add molasses and vanilla, followed by remaining dry ingredients (except the chocolate chips). Increase speed as needed until dough comes together Mix until dough is smooth and longer has streaks. Stir in chocolate chips by hand.

Cover and refrigerate for several hours or until chilled through, but not firm. (my dough seemed to be firm and I had trouble releasing the dough from the cookie scoop. I used a spoon and had to dig out the dough). 

Preheat oven to 350F.

Use a medium cookie scoop to create balls of dough. Space 2-inches apart on parchment paper lined baking sheet. (I use air bake pans and did not use parchment for these cookies). Bake for 10-11 minutes. Allow cookies to rest on baking sheet for 1 minute, or so, before transferring to a wire rack to cool completely.

~Michelle 

Pumpkin Cake and Partylite

I made this recipe about 1 year ago and I didn't get a chance to photograph the cake.  It is that time of year when everyone is baking pumpkin and apple recipes, and I'm no different.  I decided to make the cake again for my partylite party. 

My friend sells partylite and if you are interested in placing an order check out her website.  It's important to support the women in your life and their businesses. Check it out. Partylite .

Anyway, back to the cake. It seems like I had to bake it for 65 minutes and put foil around the edges to prevent them from getting too dark.

The recipe is from Dying for Chocolate.

Recipe

1 3/4 cup unbleached all-purpose flour

1 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 1/4 cup sugar

3 large eggs

1 cup canned pure pumpkin

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

Preheat oven to 350F. Butter and flour 9x5x2 1/2" metal loaf pan

Sift first 5 ingredients into medium bowl.  Using electric mixer, beat butter in large bowl until smooth.  Gradually beat in sugar, then beat in eggs 1 at a time.  Beat in pumpkin and vanilla.  Beat dry ingredients into pumpkin mixture alternately with milk.  Stir in chocolate chips and nuts.  Transfer batter to prepared pan.

Bake until tester inserted into center comes out clean, about 55-60 minutes.  Cool in pan on rack 15 minutes.  Turn cake out onto rack, cool completely.  (Can be made 2 days ahead.  Wrap in plastic; store at room temperature.)

So moist and delicious with chocolate and nuts in every bite.

~Michelle