A Month of Cookies-Chocolate Ginger Sparkles-9

Here's a cookie that has been on my to do list for quite some time.  In the cooler months I suddenly remember to make certain cookies that I don't make during the summer or spring.   I guess it must be the signs of fall, like leaves tumbling across the grass that make me think of pumpkins and spice and all things fall.  I believe this recipe was in a cookie collection magazine....either Fine Cooking or Martha....I cannot remember which now.....it has been written out with a note to try it and for the life of me I cannot find the magazine......it's around here somewhere.  Maybe I should clean up:)  In any event, it takes a good reliable recipe for Ginger sparkles and adds chocolate to the mix.  In my books...that's all good!  It's moist, chewy and has a bit of ginger bite and the sweetness of chocolate.

Chocolate Ginger Sparkles
1/2 cup butter softened
1/2 cup brown sugar
1/4 cup molasses
1 tbsp grated fresh ginger
1 tsp baking soda
1 1/4 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tbsp cocoa powder
1 cup semi sweet chocolate chips
1 1/3 cup flour
1/4 cup white sugar, extra

Cream butter and brown sugar together until light and fluffy.  Beat in fresh ginger, & molasses.  Add dry spices and baking soda and cocoa powder and mix in.  Stir in flour and finally chocolate chips.  Chill dough in fridge at least 30 minutes.  Roll dough into 1 1/2 inch balls and roll in extra sugar.  Place on nonstick cookie sheet 2 inches apart.  Bake at 325 F for 10 minutes until surface of the cookies appear cracked.  Cool slightly on sheet before removing to cooling racks.

Handmade Holidays Idea #2 Baked Goodness

Now who doesn't love home baked cookies??? Most people like to have home baking around for the holidays, but not everyone likes to bake themselves. So if you don't mind baking, why not make someones day with some serious home baked goodness. Here's a recipe that is perfect for the holiday season. It's easy, it keeps well, looks beautiful, and is just right for the Christmas Season. Of course it's all in the presentation, but do make it a tightly sealed container as these are a delicious chewy cookie and you want them to stay that way. I had not made this recipe in over 25 years, and today I made them.......and they were as good as I remembered and I'm so glad I made them again. I think you might be too.......Go on...you know you waaannnnaa.

Ginger Sparkles

Ingredients
1 1/2 cups butter
2 cups sugar
2 eggs
1 cup molasses
1 teaspoon vanilla
4 1/2 cups flour
4 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

In a large bowl cream the butter and sugar. Add eggs, molasses, and vanilla and mix well. Stir in baking soda, baking powder, salt, cinnamon, cloves, and ginger. Add flour and mix to incorporate. Roll into 1 inch balls, then roll in a small dish of white sugar to coat the ball of dough. Place on cookie sheet and bake 8-10 minutes at 350 F. No need to flatten the dough balls as they will spread out as they bake. The recipe makes a whole bunch....over 80 for the one inch balls I made and is a total snap in a stand mixer.

Make Salt Dough Ornaments With the Kids

Earlier this year Ike made a batch of salt dough ornaments to enter into the local fall fair. They turned out to be a perfect addition to the packages of homemade candy and baking mixes that we had prepared for family and friends. This year we made up Ginger Sparkle Cookies, Almond Roca, and Ike's Special Brownie Mix. I found these cute gift bags and the ornaments were perfect to finish them off. The salt dough ornaments are a nice easy craft for the kids to cut out and paint. They make a nice gift for teachers, and family too. Ike brought in one of these bags with a dozen Ginger Sparkles and his favourite ornament to gift to his teacher before Christmas break.

Salt Dough Recipe

2 cups flour
1 cup salt
3/4 cups water

Mix all ingredients and knead to make a pliable dough. If the dough is too sticky...add more flour. If it seems crumbly....add a few more drops or water. Roll dough to desired thickness and place on cookie sheet to bake. I found it helpful to put a layer of parchment under the cut outs. Push a wire loop into the top of the ornament to use for hanging. We took a paper clip and cut it into a U shape 1/2 inch long to make the hanging loop.

Dry in oven at 170F. Allow one hour or drying time per 1/4 inch thickness of dough.

Once cooled, paint and varnish.

Retro Marshmallow Roll

Only a few more days left until Christmas......I can hardly wait for the break.  Although work has been a little less busy due to the fact that most of my customers are winding down and taking holidays now....my spare time has been filled with baking and knitting.  I just finished making my third batch of Ginger Sparkles, a batch of Buckwheat Cocoa Nib Shortbread cookies and also a batch of chocolate cheesecake cupcakes. (All of these I highly recommend as some of my favourites!!)  Last night to add some variety to the baking assortment, I made a marshmallow roll that my mom and grandmother used to make each and every Christmas.  It is unbaked and all is held together with a can of sweetened condensed milk.  I really loved this slice as a kid and it tastes exactly like I remember it.  The original recipe was printed on the back of the Eagle brand sweetened condensed milk label back in the 1940's. (The original recipe called for dates rather than festive cherries....but I like the colour that the cherries bring.)  I was prompted to make it after finding recipes online for Lolly Slice which is very much along the same lines with only very minor differences.  So if you've made Lolly Slice and like that sort of thing......you may like this as well.  Go ahead and try it....it'll take you 10 minutes:)  Feel free to make a 1/2 a batch if it seems like too much....that's what I did....but I think I'll be making the other half quite soon.

Marshmallow Roll
1 tin sweetened condensed milk
1/4 cup water
400g package of graham wafer crumbs (malt biscuits would be a very close substitute)
400g package of mini marshmallows
1 cup chopped walnuts or pecans
1 1/2 cups glaced cherries red or green or both
1/2 cup dessicated coconut (optional)
Mix all except the coconut in a mixing bowl until well mixed.  (The original recipe calls for 1/4 cup of water to be added in with the milk, but my mother has never made it that way, so I add the water as I am mixing if it needs it.....and this time I did add about 1/4 cup)  Mix with your hands, wetting your hands frequently to stop it from sticking too much to them.   Divide the mixture into five equal amounts and shape into rolls or logs about 2 1/2 inches in diameter.  I then rolled mine in the coconut because I think it looks prettier, and wrap in wax paper.  Keep in the fridge for several hour so that they firm up.  Unwrap and slice in 1/4 inch slices as you need them.

Mrs C's Garlic Toast Spread

Hopefully everyone had a nice relaxing Christmas!  We sure did here.  This is only the second time that we have elected to stay home for the holidays in may years.  We spent a nice Christmas Eve over visiting with neighbours, and had our own quiet Christmas at home...just the three of us.  I managed to find quite a small turkey......small enough for one turkey dinner....plenty of toasted turkey sandwiches....turkey soup.....turkey pot pie....and even a smidge left over yet.  Today I made the soup and pie to use up the bulk of the meat (and my 4th batch of ginger sparkles this holiday....don't know where they all keep disappearing to??).  Along with the soup....while there was not enough time to make buns by the time I thought about it....I did run to the store to grab some nice fresh Scotch Baps to turn into garlic toast.  This garlic spread is from a family friend (Mrs C) who has since passed away.  Many times during the year I find myself pulling out my notebook and making one or another of her recipes.....she was always such a good cook, and a good person.  

Mrs C's Garlic Toast Spread
4 oz softened cream cheese
2 oz softened butter
1/2 tsp dry mustard
3-4 shakes of garlic powder
1 tsp sour cream
pinch of pepper and salt

Mix all together and spread on split buns.  Toast in oven until topping begins to turn golden.

A Month of Cookies-Chocolate Cherry Chip Drop Cookies-15

Cookie #15, is submitted for your consideration by my very own Ike.  Ike made and entered these cookies into a little fall fair close by our neighbourhood.  He has been entering cookies and other items into this fall fair for four years now, and this is his 3rd first place cookie submission.  It is not clear from the photo, bur they are a chocolate drop cookie filled with white chocolate chips and dried tart cherries.  They are soft, chewy and chocolaty.....all very good qualities for a cookie....I think.  If you like chocolate cookies....this might be just right for you!  Give them a try......Ike thinks you'll like them.  Ike sold 100 of these cookies along with about another 100 Ginger Sparkles at a cookie stand this summer to raise money for Cub Scouts outtings.

Chewy Chocolate Cherry and White Chip Drop Cookies
1/2 cup plus 6 tbsp soft butter
1 1/2 cups white sugar
2 tbsp molasses
1 egg
1 tbsp vanilla
1 tsp salt
1 tsp baking soda
1 1/2 cup flour
1/3 cup cocoa
1 cup dried cherries
1 cup white chocolate chips
Cream butter and sugar. Add molasses, egg, vanilla, salt and soda.  Mix in flour, cocoa, and cherries and chips.  Drop by teaspoonful and bake at 375F  for 8 minutes.