This time of year we want ALL the spices. Cloves, allspice, cinnamon and—my personal favorite—ginger! And that’s not just because I get called “Ginger Lady” when I visit Turkey. I want all the ginger drinks and edibles! These cookies are the product of two recipes that I really, really like. So I thought they’d make the ultimate “power cookie”. They are super soft and chewy but you can bake them a little bit longer if you want more of a crisp cookie experience. -CK 1.0
1 cup dark brown sugar
1/4 cup molasses
1 tablespoon freshly grated ginger
2 c flour
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
7 ounces dark chocolate, chopped (I use 70% cacao Lindt bars, but you could use chocolate chips in a pinch)
Sugar for rolling
Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together dry ingredients.
In the bowl of an electric mixer, fitted with the paddle attachment, beat brown sugar, oil, ginger and egg, until combined. Add molasses; beat until combined.
Slowly combine the wet and dry ingredients until just combined. Mix in chocolate chunks; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 350 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Roll in granulated sugar. Bake until just before the surfaces crack, but not too doughy—about 7 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
I first posted this Dark Chocolate Derby pie last spring on the Elevate Everyday blog, and I’m sharing here now because it’s the perfect addition to any holiday meal. My need for things of the chocolate mint variety this time of year is insatiable – and this one is the best versions of chocolate, and mint, plus it has a grown up taste that feels so fancy. With one bite you taste a refreshing hint of peppermint followed by a deep, rich, complex and incredible chocolate flavor that is so smooth and dreamy it just melts in your mouth. If you don’t enjoy rich desserts please move to the next pie recipe on the list, but if you’re a chocolate kid like me, stock up on some serious bittersweet chocolate and get to chopping, this beauty has 12 ounces of that business and I’m loving every bite!
1 cup whole milk
1 cup heavy cream
12 ounces bittersweet chocolate (I subbed about 3 ounces semi-sweet just to make sure it wasn’t too bitter and it turned out amazing)
1/2 teaspoon kosher salt
2 large eggs
1/4 teaspoon peppermint extract (stick to this – a little goes a long way)
2 tablespoons bourbon (I had never used it before, but you cook it than bake it so you won’t get drunky and it adds a very complex amazing flavor. You could probably omit it and be fine though)
cocoa powder for dusting
1 pre-baked 9 inch traditional pie crust. Our recipe is super easy and perfect for this pie. Pre-heat oven to 325.
Combine the milk and cream in a heavy-bottomed saucepan and bring just to a boil. Put your chopped chocolate into a large bowl and once you see those bubbles coming up with your cream mixture pour it over the top of your chocolate. Let stand 5 minutes. Next add salt and whisk steadily until all the chocolate is melted.
Crack the eggs into a separate bowl and whisk. Slowly stream a small amount of the chocolate mixture into the eggs, whisking as you pour. Continue until the egg mixture feels warm to the touch, and then mix it back into the chocolate mixture. Add the peppermint extract and bourbon (if using) then whisk until smooth.
Strain the filling through a fine-mesh sieve directly into your pie shell. Bake on the middle rack of the oven for 30-35 minutes rotating at around 20 minutes for an even bake. The pie is finished when the edges are set about 2 inches in and puffed slightly and the center is no longer liquid but the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack 2-3 hours. Before serving dust with cocoa powder.
One of the things I miss the most about living in Berlin is my little group of amazing friends. From that group comes one of my favorite people in the world—we’ll call her Girl Swede. She and I used to bake together a lot and she taught me so many of her Swedish traditions and makes the most amazing Swedish treats. This Sticky Cake was the first thing she ever made for me and I was hooked! Girl Swede correctly explained that it was such an easy and quick treat to make and it is commonly enjoyed during Fika (a Swedish coffee break that is accompanied by delectable pastries). So, if you are wanting a super simple but decadent, chocolatey, chewy, kind of sticky treat–make this. I guess you could also invite others to join you, instead of hoarding this all to yourself but, I’ll let you decide…
Swedish Sticky Cake, a.k.a. Kladdkaka
1⁄2 cup all-purpose flour
1⁄4 cup unsweetened cocoa powder
1 pinch salt
1 1⁄3cups white sugar
1tablespoon vanilla extract
1⁄2cup butter, melted
Preheat oven to 300ºF. Lightly grease an 9-inch cake pan.
Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared cake pan.
Bake on the lower rack (important!) of the preheated oven for 30 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. The cake is equally delicious if served warm or cold, find your sweet spot! Also, this can be good garnished with ice cream or whipped cream or powdered sugar dusted on top—I like how this is like a brownie and I’m a purist, so I served it plain.
Original Swedish recipe found here.
This American version was found from here and very slightly adapted.
If the only thing you want for Christmas is for someone to remember your December birthday, this cake’s for you! Or maybe you know someone who has a birthday competing with Christmas so you need a cake that can stand out. My daughter and I make a different chocolate cake every few weeks, I don’t post all of them, only the ones we decide are really extra delicious and this one was all that plus it was so easy! I find it so fascinating how many ways there are to make a chocolate cake – this is an old school texas sheet cake recipe we modernized and I think the water, oil, AND butter make a combo that is not dense and dry as ‘from scratch’ cakes can often be. The process of making it was really unique and fun. I often make layer cakes, because they are pretty and I love the frosting to cake ratio on a layer cake, but a 9×13 is a birthday staple, and this is only a few more steps than your box cake and tastes so moist and springy. Plus it’s poppin off chocolate flavor like no other – and if you add rainbow sprinkles it will make all your chocolate cake dreams come true!
2 cups sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup vegetable oil
1/2 cup (1 stick) butter
1/2 cup cocoa powder
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 cup chocolate chips (sprinkled with a little flour)
Whisk sugar, flour, baking soda and salt in a large bowl until well blended.
In a medium saucepan combine water, vegetable oil, butter, and cocoa stirring constantly. Bring to a boil then pour the hot mixture over the dry ingredients and stir together just until smooth. Let it cool slightly then mix in the eggs, buttermilk and vanilla.
Scrape batter out of pan and spread evenly into 9×13 baking pan and bake until a toothpick comes out clean, about 20-25 minutes.
For the frosting: Melt chocolate and butter either in a pyrex at low heat or in a double boiler. Remove from heat and pour in your hot cream, stir until combined then add the vanilla and sugar beating until spreadable. Pile it all on your cooled cake and spread out as you wish. Sprinkle with rainbow sprinkles too!
Recipe adapted from Joy of Cooking chocolate texas sheet cake and fast chocolate butter icing.