Gingerbread Cookies

I know Christmas is over, but I was really sick the week before and was not motivated at all to post or bake. But here I am! Better late than never, right?! Liam was sick, too. He actually had pink eye in both eyes! Thank God we are all healthy now and were fine for Christmas. And here we are! Back in full force and ready to bake and share recipes 🙂 I hope you all had a great holiday with friends and family!

The recipe below is actually half of what I usually do when I make these. I got about 21 cookies so if you need more, just double it and you’ll get 40 + depending on the cookie size. Have fun with it, get the kids involved. Seriously, the dough is very easy to work with and the cookies are just so darn cute! So here we go!

What you will need:

Cookie sheet lined with parchment paper
Cookie cutters

1 1/2 cups all-purpose flour
Dash of salt
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter at room temp
1/4 cup granulated sugar
1/3 cup molasses
1 egg

In a bowl, whisk together the flour, salt, baking soda and spices. Set aside. In another large bowl or bowl of your electric mixer, beat butter and sugar until creamy. Add molasses and egg and beat until well combined. Slowly add in flour mixture until dough is formed.

Divide dough in half and wrap each half in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350 degrees fahrenheit. On a lightly floured surface (I use parchment paper plus flour), roll out one of the dough discs. Usually gingerbread cookies are pretty thin so I’d say about 1/8 of an inch thick. Then, cut out with desired shapes.

Place the cookies on a cookie sheet and stick in the refrigerator for 10 minutes. Bake for 8-10 minutes. Let the cookies rest on the cookie sheet for a minute before transferring to a wire rack to cool completely. Decorate however you want and enjoy!

I left mine naked because I think they are so cute. Plus, I used sparkling sugar on the trees because I’m using those for a cake you will see in the next few days 😉

Pumpkin Pancakes

The fluffiest, tastiest and most perfect fall pancake! Seriously, these are heavenly. Not only is there pumpkin in the batter, but also molasses! It really takes them to another level. SO GOOD! These do take a little longer to make than the traditional pancake, but it is so worth it. Wake your family up with a sweet treat! Happy October 🙂

What you will need:

1 cup all-purpose flour
1 tablespoon granulated sugar
2 tablespoons light brown sugar
1 teaspoon baking powder
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 egg
3/4 cup milk
2 tablespoons vegetable oil

3/4 cup pumpkin 
1 tablespoon molasses
1 teaspoon vanilla extract

In a large bowl,  whisk together the flour, both sugars, baking powder, baking soda, cinnamon and pumpkin pie spice. In other bowl, whisk together the egg, milk, oil, pumpkin, molasses and vanilla. Pour the wet ingredients into the dry and stir until combined. The batter will be thick!

Heat your pan on medium heat and grease with butter or non-stick spray. Using a big spoon, pour batter onto pan. Tip: Since the batter is so thick, using the back of the spoon, I then spread the batter out evenly into a circle.

Flip the pancake over when the edges are dry and bubbles are just starting to pop on the top, about 2-3 minutes. The next side will not take as long, maybe about another 45 seconds to a minute. Serve hot with maple syrup. Enjoy!

I got 10 medium sized pancakes.

Sweet Molasses Bread Rolls

I found this recipe on Pinterest, from http://www.itsalwaysautumn.com. She said these rolls were like the ones you get at Outback Steakhouse, but I haven’t been there in years! So I didn’t want to call them that since I have no idea. I just saw that they were brown, made with molasses and honey and was sold! The dough is very easy to work with and is beautiful. I have a thing for raw dough, whether it be cookie dough or bread dough, I just love how it looks and feels. And cookie dough obviously tastes amazing, too 🙂 So, c’mon! Let’s go bake some bread…

Note: The dough needs to proof twice, so read all the instructions and make sure you have time before starting.

Oh yeah, and I apologize in advance for the different lighting/coloring of the pictures used in this post. I use my iphone 6 and took all the shots on different tables in my kitchen. I am no photographer so for now we just have to deal with it :p

What you will need:

4 teaspoons active dry yeast
1 cup warm water
1 egg
2 tablespoons softened butter
1/4 cup honey
3 tablespoons molasses
2 tablespoons cocoa
1 teaspoon salt
1/4 cup brown sugar
2 cups all-purpose flour
2 cups whole wheat flour

In a large bowl (or bowl of your electric mixer), combine yeast and warm water. Let yeast proof for about 10 minutes. Add all other ingredients except the whole wheat flour, and mix for about 1 minute until combined.

Note: I still do not have a stand mixer. I know! So sad 😦 But I was still able to use my hand mixer for this. If you do have a stand mixer, use the paddle attachment and then switch to a bread hook to knead.

Add 1 cup of the whole wheat flour and mix on low. Slowly add the last cup of whole wheat flour and mix for several minutes until a nice dough is formed and it pulls away from the bowl.

Turn dough out into a nice big bowl and form a ball (pictured below). Let rise in a warm place for an hour.

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Punch down dough and form 15 balls or rolls. Tip: Wet fingers to prevent dough from sticking. Place them in a greased 9×13 inch bake pan.

Let rise a second time, about an hour, until nice and puffed like so…

Preheat oven to 350 degrees fahrenheit and bake for about 22 minutes. Serve with butter and enjoy!

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