Category: All Recipes

GRILLED CINNAMON PINEAPPLE

Grilled pineapple, which is melt-in-your-mouth tender, is a simple – yet delicious – way to enjoy this refreshing fruit! The combination of the caramelized sugar and cinnamon with the pineapple makes for an outstanding accompaniment to all your summer barbeques.

I first heard about grilling pineapple while eating dinner at a Brazilian restaurant. They were running a special on grilled cinnamon pineapple. I said to my husband, “That sounds so good!” So we told our waiter that we’d like to try it. Unfortunately, they were sold out because it was so popular. But, I knew this couldn’t be too hard to recreate at home. So this is my version of grilled cinnamon pineapple.

The first step is choosing a good pineapple. Unlike other fruits, a pineapple will not ripen any further after it is harvested, so it is important that it is harvested at peak ripeness. Unless you grow your own, you have no control over when the pineapple is harvested, so you have to know how to spot the ripest one. Look for a plump and fresh pineapple with a crown of fresh green leaves. The body of the pineapple should be firm, not soft. The larger the pineapple, the greater proportion of edible fruit – but size does not indicate ripeness or sweetness. Skin color is also not an indicator of ripeness. A pineapple’s skin can range from green to yellow and can be sweet and ripe even when it is almost all green! I like to smell my pineapple when I’m selecting it. A ripe and sweet pineapple will have a pleasant, sweet aroma. Once you pick your pineapple, the sooner you eat it, the better. If you don’t plan to use your pineapple right away, store it in the refrigerator. It will keep better and longer.

Ready for the grill

To make this recipe:

  • If you are using wooden skewers, they need to be soaked in water for at least 2 hours, but longer is better. This is to keep the skewers from burning on the grill.
  • Cut up the pineapple into triangle-shaped chunks, and set them aside. 
  • Mix the brown sugar and cinnamon. Add the pineapple to the sugar mixture and stir to evenly coat all the pineapple pieces. Allow the pineapple to marinate in the brown sugar and cinnamon for 20 to 30 minutes.
  • Preheat the grill to medium-high heat while the pineapple is marinating.
  • Place the pineapple chunks onto the skewers, 5 to 6 pieces per skewer.
  • Place the pineapple skewers onto the grill, making sure they are not touching each other.
  • Grill 2 1/2 to 3 1/2 minutes on each side.
  • Check the pineapple frequently to ensure that it is not charring too much. You’ll want a nice browning of the pineapple with it just beginning to char.
  • Allow the pineapple to cool for 10 minutes, then serve.

Grilled Cinnamon Pineapple

Grilled pineapple, which is melt-in-your-mouth tender, is a simple – yet delicious – way to enjoy this refreshing fruit! The combination of the caramelized sugar and cinnamon with the pineapple makes for an outstanding accompaniment to all your summer barbeques.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Course Dessert
Servings 6 people

Equipment

  • skewers

Ingredients
 

  • 1 pineapple, cut up
  • ½ cup brown sugar
  • 1 ½ teaspoons cinnamon

Instructions
 

  • If using wooden skewers, soak them in water for at least 2 hours; longer is better.
  • Cut up the pineapple into wedges.
  • In a medium bowl, mix the brown sugar and cinnamon.
  • Add the cut pineapple to the sugar mixture, and stir to coat evenly. Marinade for 20 to 30 minutes.
  • Preheat grill to medium-high. Place pineapple on the grill for 2½ to 3½ minutes on each side, or until pineapple begins to caramelize and char.
  • Allow the pineapple to cool for 10 minutes. Serve.
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LILIKOI SORBET

Lilikoi is truly the flavor of the tropics! It’s bold, sweet, and refreshing, making it the perfect fruit for creating a fantastic sorbet.

It’s lilikoi season here in Hawaii. The season runs from late August through late December. And if you have ever tasted lilikoi, also known as passionfruit, you’ll understand why I get excited! Lilikoi has a bold, distinct taste that ranges from super-sweet to super-tart. But either way, the taste is fantastic and unforgettable!

I freeze most of the juice we get from the lilikoi, so we enjoy its fantastic flavor year-round – it feels like we are spoiled sometimes! You can find information here if you want to read more on lilikoi.

One of our favorite ways to use lilikoi juice is to make sorbet. And sorbet is quite easy to make. I’ve learned some tricks along the way to get the perfect sorbet, and I’ll share those with you below.

For this Recipe:

Start with making a simple syrup. In a small saucepan, gently heat 2 cups of water with 1 cup of sugar over medium heat until the sugar is completely dissolved. Stir the simple syrup occasionally to help with the dissolving process. This should only take a couple of minutes; you don’t want the syrup to boil. Boiling will evaporate too much of your water and risk burning the sugar. When the sugar is completely dissolved, remove it from the heat. Let it cool for 10 minutes, and then stir in the 1 1/2 cups of lilikoi juice. Cover the saucepan with plastic wrap and chill in the refrigerator for at least 4 hours – or even better, overnight. You need the juice to be as cold as possible. Do not rush this step!

At this point, put the container in which you will be storing the finished sorbet into the freezer. That way, your sorbet won’t melt going into a room-temperature container. Any melted sorbet will refreeze to ice and will be difficult to scoop. In addition, you want your sorbet to have some air mixed into it, giving it a soft, creamy texture – any melting will lead to icy-hard sorbet.

Once your juice is completely chilled, put it into an ice cream maker. At this point, follow the manufacturer’s instructions on using your ice cream maker. As a guide, I turn my ice cream maker on and let it process the sorbet for 20 to 25 minutes. When done, it should be thick and almost creamy with no remaining watery juice. Next, transfer the sorbet from the ice cream maker to the container you had previously put in the freezer. Move quickly at this point to avoid any melting of the sorbet. Freeze for about 4 hours to allow the sorbet to firm up before serving.

If the sorbet is too hard to scoop, allow it to sit at room temperature for 10 minutes.

Lilikoi Sorbet

Lilikoi is truly the flavor of the tropics! It's bold, sweet, and refreshing, making it the perfect fruit for creating a fantastic sorbet.
5 from 1 vote
Print Recipe Pin Recipe
Course Dessert
Servings 6 servings

Equipment

  • Ice cream maker

Ingredients
 

  • 2 cups water
  • 1 cup sugar
  • 1 ½ cups lilikoi fruit juice, unsweetened (passion fruit)

Instructions
 

  • Add sugar and water to a medium saucepan. Bring the mixture to a simmer over medium heat, stirring occasionally. Allow it to simmer until the sugar is completely dissolved, about 5 minutes. Do not use high heat – or boil the mixture – as you risk scorching the sugar.
  • Remove the mixture from the heat, and allow it to cool for 10 minutes. Then stir in the lilikoi juice.
  • Cover with plastic wrap and refrigerate until completely chilled, at least 4 hours – or even better, overnight.
  • Place the container you plan on storing the finished sorbet in, into the freezer. This way, it is ice-cold when you add the finished sorbet to the container and won't melt the sorbet.
  • After the mixture has completely chilled, pour the mixture into an ice cream maker and follow the manufacturer's instructions. As a guide, I run my ice cream maker for 20-25 minutes. The sorbet should be thick and fluffy but not watery.
  • Add the sorbet to the chilled container, and freeze for one to two hours before serving to allow the sorbet to firm up.
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SPLIT PEA SOUP

Everyone needs a good, classic split pea soup recipe for those long chilly, rainy days of winter. This soup is packed full of fresh vegetables and smoky ham for a combination that is sure to win your whole family over. This is sure to be your new favorite comfort food!

I have been making this soup for years and have tweaked it some along the way. It’s a favorite in our house – and for a good reason! This soup is just so full of flavor, not to mention all the healthy vegetables and loads of protein! Not only are you getting protein from the ham, but split peas are also a great source of protein! Half a cup of cooked split peas provides 8 grams of protein, which by comparison, a large egg has 6 grams! So this is one soup you can feel great about eating and feeding to your family!

For This Recipe:

  • Start by sautéing the onions and garlic. Sautéing simply means cooking in a pan with butter or oil until the vegetables are tender. Sautéing the onions and garlic concentrates their natural sugars, taking on a glorious sweetness while simultaneously enhancing their flavor. Be sure to stir frequently because garlic burns easily. The onions and garlic only need a couple of minutes to become tender and sweet.
  • Chop the celery and carrots. Add all the vegetables, including the onions and garlic, to a crockpot or instant pot.
  • Add the chicken broth, thyme, salt, and pepper, and stir to combine all the ingredients.
  • Rinse the split peas well. Add them to the crockpot and stir.
  • For the meat, you can use smoked ham shanks, smoked ham hocks, or regular ham. I have used all three, and they all make for a delicious tasting soup!
    • Smoked ham shanks: This is my favorite meat to use. The shanks are smoked, which gives the soup a rich, smoky flavor. There is usually quite a bit of meat on the shanks, which I cut off and add to the soup after it has cooked for 8 hours.
    • Smoked ham hocks: This lends the same rich, smoky flavor as the ham shanks, but it can be a hit or miss on whether there is enough meat on the bones. More times than not, I get very little meat from the shanks. So you’ll still get the delicious smoky flavor, just not much meat.
    • Ham: This is always a winning choice – a great way to use up leftover ham! The only downside to using ham is that you won’t get the smoky flavor that you would with the shank or the hock. But trust me, you will still have a very delicious soup! If you use ham, cut it into bite-size pieces and add it to the soup at the beginning of the cooking process, allowing all the flavors to meld together as the soup cooks.
  • Add whichever meat you choose to the broth and vegetables. If you are using ham hocks or ham shanks, be sure they are completely covered by the broth. This allows for all the rich smoky flavors to incorporate into the soup as it cooks.
  • For a standard crockpot or slow cooker, cook for 4 hours on high heat or 8 hours on low heat. For an Instant Pot, the low heat setting doesn’t cook at a high enough temperature, and the vegetables don’t always get tender enough. So, I set the instant pot to high heat and cook for at least 8 hours. Also, with the instant pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the soup is less watery. 
  • When the soup is done, transfer the ham shank (or ham hock) to a cutting board and cool for 10 minutes. Using a knife or fork, remove as much meat from the bones as possible. Cut the meat into bite-sized pieces. Return the meat to the soup along with the chopped parsley, and stir everything together. Serve and enjoy!

Some of the equipment I love to use are listed below:

   

Split Pea Soup

Everyone needs a good, classic split pea soup recipe for those long chilly, rainy days of winter. This soup is packed full of fresh vegetables and smoky ham for a combination that is sure to win your whole family over! This is sure to be your new favorite comfort food!
4.75 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Course Main Course, Soup
Servings 6 servings

Ingredients
 

  • 2 tablespoons olive oil
  • 1 yellow or sweet onion, finely chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 6 cups chicken broth
  • 1 pound green split peas, rinsed
  • 2 smoked ham shanks, smoked ham hocks, or about 1 pound ham, **See notes
  • ½ cup fresh flat-leaf (Italian) parsley, chopped

Instructions
 

  • In a frying pan over medium heat, warm the oil. Add the onion and garlic, and sauté until softened, 4-5 minutes.
  • Add the sautéed onion and garlic to the crockpot or instant pot, along with the carrots, celery, dried thyme, salt, pepper, and chicken broth. Stir to combine.
  • Rinse the split peas thoroughly and then add to the crockpot. Stir the soup to combine all the ingredients.
  • Add the smoked ham shanks, ham hocks, or ham to the slow cooker. If you are using ham shanks or ham hocks, make sure they are completely covered by the soup.
  • Cover and cook on high heat for 4-5 hours or low heat for 8-10 hours. The peas should be very tender when the soup is done.

To Finish the Soup:

  • Transfer the ham shank (or ham hock) to a cutting board, and let cool for 10 minutes. Using a knife or fork, remove as much meat from the bones as possible. Cut the meat into bite-sized pieces. Return the meat to the soup along with the chopped parsley, stir.

Notes

For the meat, you can use smoked ham shanks, smoked ham hocks, or regular ham. I have used all three, and they all make for a delicious tasting soup!
  • Smoked ham shanks: This is my favorite meat to use. The shanks are smoked, which gives the soup a rich, smoky flavor. There is usually quite a bit of meat on the shanks, which I cut off and add to the soup after it has cooked for 8 hours.
  • Smoked ham hocks: This lends the same rich, smoky flavor as the ham shanks, but it can be a hit or miss on whether there is enough meat on the bones. More times than not, I get very little meat from the shanks. So you’ll still get the delicious smoky flavor, just not much meat.
  • Ham: This is always a winning choice – a great way to use up leftover ham! The only downside to using ham is that you won’t get the smoky flavor that you would with the shank or the hock. But trust me, you will still have a very delicious soup! If you use ham, cut it into bite-size pieces and add it to the soup at the beginning of the cooking process, allowing all the flavors to meld together as the soup cooks.
Cooking Times:
For a standard crockpot or slow cooker, cook for 4 hours on high heat or 8 hours on low heat. For an Instant Pot, the low heat setting doesn’t cook at a high enough temperature, and the vegetables don’t always get tender enough. So, I set the instant pot to high heat and cook for at least 8 hours. Also, with the instant pot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the soup is less watery. 
 
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BACON-WRAPPED ASPARAGUS

Bacon makes it better! And these bacon-wrapped asparagus bites are no exception. They are the perfect appetizer for your next party or “just because.” Do we really need a good reason to eat bacon?

They say bacon makes it better, and it’s true! If you add bacon to almost anything, it’ll be a hit! I’ve seen it in ice cream, on donuts – even bacon-flavored cotton candy! I’ve also seen some pretty strange bacon-flavored foods – so why not bacon-wrapped asparagus? I first tried this at a restaurant and LOVED IT! And it is so easy to make.

All you need is bacon and asparagus, a little bit of prep work, and you’ll have a winner of an appetizer to wow your friends and family!

The Recipe:

To make this simple dish, wash the asparagus and cut two inches off the bottom of the stalks. I have found the lower half of the asparagus to be tougher and more woody; the top two-thirds are more tender and easier to eat. After trimming the asparagus, cut it into 2-inch long pieces.

For the bacon, any brand will work, but the regular-cut bacon works better than the thick-cut bacon. With the thick-cut bacon, your asparagus will be overwhelmed by the bacon in both taste and size – my kids wouldn’t consider that a bad thing since they are not asparagus fans! Cut the bacon into thirds, which should leave you with pieces of bacon about 3 inches long. The length is not critical, so if your pieces are a little shorter, it won’t really matter. Next, wrap the bacon around the asparagus, and secure it by sticking a toothpick through the bacon and asparagus.

Bake in a preheated oven at 425°F for 20 to 25 minutes, or until the bacon is sizzling and crispy. Leave the toothpicks in the asparagus; it makes it easier for people to pick them up! Enjoy!

Bacon-Wrapped Asparagus

Bacon makes it better! And these bacon-wrapped asparagus bites are no exception. They are the perfect appetizer for your next party or "just because." Do we really need a good reason to eat bacon?
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Side Dish

Equipment

  • toothpicks

Ingredients
 

  • asparagus
  • bacon

Instructions
 

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper, or use an oven-safe rack placed on a baking sheet.
  • Wash the asparagus, and trim the bottom third (this part is tough and woody). Cut the remainder of the asparagus into 2-inch pieces.
  • Cut the bacon slices into thirds, making 3-inch long pieces. Separate the bacon slices.
  • Wrap the bacon around the asparagus and secure it with a toothpick. Place on a baking sheet, making sure they are not touching each other.
  • Bake for 20 to 25 minutes, or until bacon is sizzling and crisp.
  • Remove from oven and let sit for 2 minutes before serving. Leave toothpicks in place to make them easier to serve and pick up.

Notes

The amount this recipe makes depends on the size of your asparagus. They can range from small and short to jumbo-sized. Each stalk should typically yield 2-3 individual wraps, so multiply the number of asparagus stalks by 2 or 3 (depending on how long the asparagus are). Also, each slice of bacon will make 3 wraps.
 
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BLUEBERRY PANCAKES

Scrumptious, fluffy, satisfying blueberry-loaded pancakes. This is breakfast done right!

In our house, we love pancakes for breakfast! Confession: the kids ask for them more than I am willing to make them. Not because they are hard to make, but because they will often ask for pancakes before I’ve finished my first cup of coffee. Now, if their request is timed right, this is one pancake recipe that I love whipping up! I usually have blueberries in the freezer, so pulling these pancakes together is quick and easy!

This recipe has one unusual ingredient that you don’t see too often in pancakes: VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Did you ever make an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds “lift,” creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. It is often included in cakes and cookie batters, as it reacts with the baking soda giving those batters a “lift” as they bake. Don’t worry; you’ll never taste the vinegar. Only enough is used to create the reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

You can use either fresh or frozen blueberries. If you do use frozen blueberries, do not defrost them. Thawed blueberries tend to be on the soft side, and when you fold them into the batter, they won’t hold up, likely leaving you with purple pancakes. Also, with frozen blueberries, make sure that you are cooking the pancakes long enough to cook the batter all the way through. Frozen blueberries will cool down your batter, and sometimes the batter around the frozen blueberries takes a little longer to finish cooking.

The steps to makes these pancakes are pretty straightforward:

  • In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, combine the milk, eggs, vegetable oil, vinegar, and vanilla. Mix well and add to the dry ingredients. Mix just until the ingredients are combined; do not overmix. Next, gently fold in the blueberries. Allow the batter to rest for about 5 minutes to give the vinegar time to work.
  • Meanwhile, preheat the griddle to 325° F. If you’re using a stovetop, start with your burner on medium and adjust as needed for a golden-brown pancake. Lightly butter the pan, if needed.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the pancakes to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
  • Serve warm with butter and maple syrup. Top with additional blueberries.

Blueberry Pancakes

Scrumptious, fluffy, satisfying blueberry-loaded pancakes. This is breakfast done right!
5 from 2 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 15 Pancakes

Ingredients
 

  • 1 ¼ cups milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 1½-2 cups blueberries, fresh or frozen

Instructions
 

  • Mix milk, eggs, vegetable oil, vinegar, and vanilla. Mix well to combine.
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
  • Add the dry ingredients to the wet ingredients, stirring to combine. Gently fold in blueberries. Let the batter rest for 5 minutes. It should start to look bubbly, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F. If you're using a stovetop, lightly butter the pan and heat over medium heat. Adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
  • Serve warm with butter and maple syrup.

Notes

It works best to use fresh blueberries, but frozen will work too. Just be sure not to thaw them first. 
 
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CHEWY CHOCOLATE GINGERBREAD COOKIES

 

Chewy Chocolate Gingerbread Cookies

These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!
*Adapted from Martha Stewart's Cookies
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Course cookies
Servings 2 dozen

Ingredients
 

  • 1 ½ cups + 1 tablespoon flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa
  • 8 tablespoons butter, softened
  • 1 tablespoon grated fresh ginger
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • 7 ounces chocolate chips, semisweet or dark chocolate

For Rolling Dough:

  • ¼ cup granulated sugar

Instructions
 

  • In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  • In a large bowl of an electric mixer, beat the butter and freshly grated ginger. Add the brown sugar, and beat on medium-low just until combined.
  • Add molasses, and beat just until combined.
  • Add the flour mixture to the butter mixture and combine. Do not over mix.
  • Stir in the chocolate chips by hand.
  • Turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick. Seal with plastic wrap, and refrigerate for about 2 hours.
  • Preheat oven to 325°F. Line baking sheets with parchment paper, or use a silicone pan liner.
  • Roll dough into 1 ½ inch balls, then roll in sugar. Bake for 13 to 15 minutes.
    **If the cookies are too round for your preference, as soon as you take the pan out of the oven, take a drinking glass and press each cookie gently to flatten slightly.
  • Allow the cookies to rest for 3 minutes before moving to a cooling rack.
  • Store in an airtight container for up to 5 days.
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These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!

**Adapted from Martha Stewart’s Cookies.

These cookies are full of bold holiday flavors: cinnamon, cloves, nutmeg, and ginger – lots of ginger! Not only does this recipe call for ground ginger, but also for freshly grated ginger, which gives these cookies a zing of flavor!

When I bake these chocolate gingerbread cookies, the entire kitchen smells of wintry spices. It’s impossible not to feel like the holidays have arrived! But I promise you are not breaking any rules if you decide to bake these at other times of the year. I do!

When I made these cookies this week, both my kids were skeptical but gave me an enthusiastic “YUM!” when they tried them. The combination of the sweet, earthy flavor of chocolate and the zing of fresh ginger are what makes these cookies a real winner!

These cookies have a few extra steps than some other “simpler” cookies, but I guarantee the extra work will be worth it in the end! Chilling the dough makes it much easier to work with and prevents the dough from spreading too much when baking.

You’ll notice that this recipe does not have any eggs – that is not a typo! This is the first cookie recipe that I’ve made that didn’t have egg in it – and I was skeptical. But hey, it works! They are soft and chewy, just the way a cookie should be!

Tips and Tricks:

  • Baking Sheets: After you have baked a batch of cookies and removed them from the pan, the tendency is to put another batch on the same pan right away, especially if you are short on time. For plump, soft cookies, it is important to allow your baking pan to cool to room temperature before adding more cookie dough. Adding cookie dough to a hot pan – or even a warm pan – will start the dough softening and melting before it gets into the oven. This will contribute to a cookie that spreads out too much in the oven. For a quick method of cooling your pans, run them under cold water for 20 to 30 seconds (or longer if needed) until cooled. Dry, and continue with your baking.
  • Cooling your Cookie: When you take your finished cookies out of the oven, let them rest for 2 to 3 minutes before attempting to remove them from the baking sheet. The cookies are way too soft to transfer right out of the oven. But don’t allow them to sit on the hot baking sheet longer than a couple of minutes; the heat from the cookie sheet will cause your cookies to flatten out even more! After 2 to 3 minutes, use a spatula and move the cookies to a cooling rack, allowing air to circulate around the cookie to cool them quickly and evenly.

 

Chewy Chocolate Gingerbread Cookies

These cookies are perfect for the holidays with warm spices like cinnamon, ginger, nutmeg, and cloves. But honestly, they are too good to eat just once a year!
*Adapted from Martha Stewart's Cookies
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Course cookies
Servings 2 dozen

Ingredients
 

  • 1 ½ cups + 1 tablespoon flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon unsweetened cocoa
  • 8 tablespoons butter, softened
  • 1 tablespoon grated fresh ginger
  • ½ cup brown sugar, packed
  • ¼ cup molasses
  • 7 ounces chocolate chips, semisweet or dark chocolate

For Rolling Dough:

  • ¼ cup granulated sugar

Instructions
 

  • In a medium bowl, combine the flour, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
  • In a large bowl of an electric mixer, beat the butter and freshly grated ginger. Add the brown sugar, and beat on medium-low just until combined.
  • Add molasses, and beat just until combined.
  • Add the flour mixture to the butter mixture and combine. Do not over mix.
  • Stir in the chocolate chips by hand.
  • Turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick. Seal with plastic wrap, and refrigerate for about 2 hours.
  • Preheat oven to 325°F. Line baking sheets with parchment paper, or use a silicone pan liner.
  • Roll dough into 1 ½ inch balls, then roll in sugar. Bake for 13 to 15 minutes.
    **If the cookies are too round for your preference, as soon as you take the pan out of the oven, take a drinking glass and press each cookie gently to flatten slightly.
  • Allow the cookies to rest for 3 minutes before moving to a cooling rack.
  • Store in an airtight container for up to 5 days.
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