Whole wheat ginger snaps

allrecipes.com

Ingredients:
1/2 cup butter or margarine
3/4 cup white sugar
1 eggs, beaten
1/2 cup molasses
2 cups whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder

1-1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground allspice
1/2 cup white sugar for decoration
Directions:
You have scaled this recipe's ingredients to yield a new amount (30). The directions below still refer to the original recipe yield (60).
1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.

Vegan ginger cupcakes with nonvegan cream cheese icing

(Vegan) Ginger Cupcakes (makes 12)

wet:
*1 1/4 c soy milk
3 T candied ginger, chopped
1 t vanilla extract
1/3 c vegetable oil
*1 t distilled white or apple cider vinegar
2 T blackstrap molasses

dry:
1 2/3 c flour
1 c sugar
1 t baking soda
1/2 t salt
1/2 t each ground cinnamon and ground cardamom
2-3 t ground ginger

*if you don’t have or like soy milk, you can substitute regular milk. Buttermilk would be lovely, but thicker and more acidic, so add some water and omit the vinegar.

Soak the ginger in the soy milk to soften.
Grease/line cups in a muffin pan. Preheat oven to 350 degrees.

Combine the dry ingredients. Add the soy milk to the rest of the wet ingredients in a separate bowl. Mix wet and dry until thoroughly combined. Fill muffin cups 3/4 full and bake till toothpick poked in center comes out clean. Cool completely before icing.

Icing (nonvegan)

8 oz cream cheese, softened
8 oz mascarpone cheese
1 c powdered sugar
1 t vanilla extract

Combine all ingredients and whip until fluffy. Chill until ready to use.

Optional: fold in 1 cup heavy cream, whipped, to make a lighter, fluffier icing

Guinness Stout Ginger Cake

Epicurious | October 2001
by Claudia Fleming
The Last Course: The Desserts of Gramercy Tavern

1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot
preparation

1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.

2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.

3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.

4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.

5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.

6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.