Gingerbread

One of my favorite holiday treats is cake-like gingerbread. I try to make it every year in December. This year I made it the night before Thanksgiving to replace my usual Thanksgiving Eve tradition of making a pie while watching Elf (in my elf shirt.)

1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water

Preheat oven to 350F. Grease and flour a 9 inch square pan. 

In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. 

Bake 60 minutes in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving. Cut into squares and serve with a dollop of whipped cream or a scoop of Peppermint ice cream.

I reheat it in the microwave for 10-15 seconds to make it both warm and moist.

Pumpkin Oatmeal Cookies

One of my favorite fall recipes are the Pumpkin Oatmeal Cookies that I've been making since 2013. I originally borrowed the recipe from Sally's Baking Addiction with some minor tweaks, but now, three years later, I've made some more tweaks. So here are my favorite Pumpkin Oatmeal Cookies 2.0, back and better than ever!

2 cups + 1 Tablespoon all-purpose flour
1 teaspoon baking soda
1 Tablespoon ground cinnamon
1 teaspoon pumpkin allspice

1 teaspoon ground cloves

1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 Tablespoons vanilla whey protein powder
1 and 1/2 cups old-fashioned rolled oats
1 cup unsalted butter, melted
1/4 cup dark molasses
1/2 cup dark brown sugar

1/4 cup granulated sugar
1 egg yolk
3/4 cup pumpkin puree
1 teaspoon vanilla extract
1 cup chocolate chips

Preheat the oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, toss the flour, baking soda, cinnamon, allspice, cloves, nutmeg, ginger, salt, and protein powder together.  Fold in the oats. Set aside.

Melt the butter in the microwave in a medium size bowl.  Whisk in the molasses, brown sugar, and granulated sugar.  Once combined, whisk in the egg.  Add the pumpkin and vanilla and whisk until thick and combined completely. Pour into dry ingredients and gently mix.  The dough will be very thick, heavy, and sticky,  Keep mixing until just combined, no more.  Fold in chocolate chips.

Scoop cookie dough onto prepared baking sheets.  About 2 or 3 Tablespoons of dough per cookie. Slightly flatten the help the cookies spread in the oven.  Do not flatten completely.  If desired, press a few of chocolate chips onto the top of the cookie dough balls for looks.

Bake the cookies for 13-15 minutes until very lightly browned on the edges, and still appearing soft in the centers.  (My cookies always take 14 minutes.)  Allow the cookies to cool completely on the baking sheets. The cookies' flavor is best on day 2. Cookies remain fresh and soft stored in an airtight container for 10 days.

I've always put in more spices into this recipe, so I thought I'd record it. Recently, I've been putting in less sugar and chocolate chips. (I don't like as many chocolate chips because they can be overbearing with the chewy pumpkin cookie goodness! I also added protein powder and you couldn't even tell!