Ginger Smores Food
GINGER S'MORES
I've spent a few years now perfecting this recipe to get a soft, flavorful cookie while balancing the marshmallow and chocolate so they don't overpower the cookie. I think I finally got it! Recently I added orange zest-it really complements the other flavors. -Lynsay Benson, Minnetonka, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk flour, pudding mix, baking soda, ginger, cinnamon, salt, allspice and pepper; gradually beat into creamed mixture. Divide dough in half and shape each portion into a disk; cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1 3/4-in. square-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake until set, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on the bottoms of half the cookies. Let stand until set., Meanwhile, beat filling ingredients until blended. Spread 1 tablespoon over chocolate; cover with remaining cookies. Store in refrigerator in airtight container.
Nutrition Facts : Calories 294 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
GINGER POUND CAKE S'MORES
Kids and adults won't be able to resist this fun spin on campfire S'mores. Pound cake replaces the traditional graham cracker while crystallized ginger adds a unique flavor twist. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut each marshmallow lengthwise into 4 slices. Place a chocolate piece, 4 marshmallow slices and 1 tsp. ginger on each of 8 cake slices; top with remaining cake. Spread outsides of cake slices with butter., Grill, covered, over medium heat until toasted, 1-2 minutes on each side.
Nutrition Facts : Calories 382 calories, Fat 24g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 272mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
GINGER-LEMON S'MORES
Make and share this Ginger-Lemon S'mores recipe from Food.com.
Provided by princess7
Categories Dessert
Time 30m
Yield 12 smores
Number Of Ingredients 3
Steps:
- Cover 1 side of each of the 24 squares equally with the lemon curd.
- Thread 2 marshmallows onto a campfire fork or metal skewer.
- Repeat for each portion, or reuse fork or skewer.
- Hold marshmallows above heat source and turn as needed until marshmallows are golden brown on the outside and soft in the center, 1 to 2 minutes.
- Lay 2 toasted marshmallows on coated side of 1 ginger snap; top with another ginger snap, coated side down.
- Hold ginger snaps together and pull fork from marshmallows.
- Repeat to make more s'mores.
Nutrition Facts : Calories 102.8, Fat 1.4, SaturatedFat 0.3, Sodium 102.8, Carbohydrate 22.1, Fiber 0.3, Sugar 10.8, Protein 1
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- In a large bowl, use an electric mixer to beat the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the ginger, cinnamon, cloves, salt, baking soda, and flour and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet. Bake for 13 to 15 minutes.
- In a heat safe bowl melt the chocolate chips in the microwave in 30 second bursts, stirring between each burst, until just melted. Dollop the chocolate over the middle bottom side of half of the cookies. Spread a dollop of marshmallow fluff on the bottom side of the remaining cookies. Using a kitchen torch, lightly toast the marshmallow fluff, being careful not to scorch the actual cookie. Sandwich a marshmallow cookie with a chocolate cookie. Repeat with the remaining cookies.
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- Cream the butter and sugars on medium spee for several minutes until smooth, light, and fluffy.
- Beat in the egg, then molasses, and mix again. The dough will start turning a lovely brown color.
- Mix in the flour mixture one-third at a time. Turn out the dough on a lightly floured surface. Roll the dough into two 9-inch logs. Wrap in foil and refrigerate for at least 30 minutes, or until firm enough to slice.
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