Ginger And Chocolate Chip Hearts Food

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

BYRON'S GINGER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt into a small bowl; set aside.
• In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallized ginger. Use two spoons to drop cookie dough 2 inches apart onto a cookie sheet.
• Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

ESTHER'S GINGERY CHOCOLATE CHIP COOKIES

Steps:

• Position a rack in the upper third of the oven and a second rack in the lower third then preheat to 375°F. Line 2 large baking sheets with parchment paper.
• In a large bowl, sift together the flour, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and brown sugar and beat on medium speed, scraping the bowl occasionally, until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until combined, about 2 minutes. With the mixer on low, add the flour mixture in 3 batches, stirring until just combined. Add the bittersweet and semisweet chocolate chips and the candied ginger and fold until just incorporated. Cover with plastic wrap, pressing the plastic directly on the dough's surface, and chill at least 2 hours and up to 2 days.
• Drop the dough by heaping 2 tablespoons onto the baking sheets, leaving about 2 inches between cookies. Bake, switching the cookies between the upper and lower racks about halfway through baking, until golden brown, 12 to 15 minutes. Cool the cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Continue baking cookies on cooled baking sheets. DO AHEAD: The cookies can be baked ahead and stored, in an airtight container at room temperature, up to 3 days.

GINGER AND CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray.
• Melt the butter in a small saucepan. Beat the eggs in a small bowl.
• Mash the bananas with a fork in a large bowl. Stir in the melted butter, eggs, brown sugar and vanilla with a wooden spoon until the mixture is smooth and evenly combined. Stir in the flour, baking soda, ginger and kosher salt until combined. Stir in the chocolate chips and candied ginger, if using.
• Pour the batter into the greased loaf pan and bake until the bread rises, the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.
• Remove the bread from the loaf pan, invert onto a wire rack and cool completely to room temperature before slicing and serving.

GINGER AND CHOCOLATE CHIP HEARTS

Steps:

• Preheat oven to 350°F. Combine first 4 ingredients in processor and blend. Add butter and vanilla and cut in until mixture resembles fine meal, using on/off turns. Add pecans and process until finely chopped. Add chocolate chips and ginger and mix in.
• Transfer mixture to bowl and gather together. Divide into thirds. Roll 1 piece out between sheets of waxed paper to thickness of 1/4 inch. Cut out cookies, using 3-inch heart-shaped cutter. Transfer to ungreased cookie sheets. Gather scraps. Repeat rolling and cutting with remaining dough. Re-roll scraps and cut additional cookies. Sprinkle cookies with sugar. Bake until just beginning to color, about 20 minutes. Cool on sheets on rack 5 minutes. Transfer cookies to rack and cool. (Cookies can be prepared 3 days ahead. Store in airtight container.)

GINGER CHIPS

Steps:

• Peel ginger. Slice against the grain of the root to prevent chips from being stringy. When slicing, slice pieces as thinly as possible. If young ginger is not available, use of common ginger can be substituted. In the case of using common ginger, after slicing, rinse pieces in cold water and let soak for at least 12 hours, occasionally changing water. This will remove sharpness, so that it won't be overpowering. Heat a saute pan with olive oil. Heat to about 300 degrees F. Lightly dust ginger chips in cornstarch and fry in hot oil. Turn chips for even cooking. When golden brown, remove. Store on a towel-lined plate to absorb any excess oil. Use as desired.

GINGER AND CHOCOLATE CHIP BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment.
• In a stand mixer fitted with the paddle attachment, beat the coconut oil with both sugars on medium-high speed until light and fluffy.
• Mix in the egg, molasses and vanilla on medium speed until incorporated, scraping down the bowl as needed.
• Add the salt, baking powder, ground ginger, cinnamon, allspice, all the flours and tapioca starch. Mix on low speed just until combined and no flour streaks remain. Stir in the candied ginger and chocolate chips with a rubber spatula.
• Transfer the batter to the prepared baking pan and press into an even layer.
• Bake until golden brown around edges and a toothpick inserted in the middle comes out clean, 30 to 35 minutes.
• Let cool completely in the pan, then remove, peel off the parchment and cut into squares or rectangles.

HEMP HEART GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
• Combine butter, brown sugar, and white sugar together in a large mixing bowl. Break down butter with a large spoon and mix to dissolve sugar to form a smooth paste.
• Beat eggs in a small bowl until light and frothy. Add to sugar mixture and beat with an electric mixer on medium speed until light and creamy. Continue to beat on medium speed and add oats, graham cracker crumbs, hemp hearts, chocolate chips, and almond extract. Combine well.
• Combine flour, ginger, and baking powder in a bowl and blend well. Add to cookie dough and distribute evenly.
• Drop teaspoonfuls of dough 2 inches apart on the prepared cookie sheet.
• Bake in the preheated oven until light brown, about 10 minutes. Remove from the oven and place on a wire rack to cool completely before storing in a container.