Gingerbread Cookies and Spiced Pumpkin Dip

I made these for a cookie exchange I never made it to. The cookies are unusually soft for gingerbread cookies, and the dip will keep you double-dipping. Trust me, this is an amazing combo!!

Soft Gingerbread Cookies

3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. Vanilla Extract

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown.

Spiced Pumpkin Dip

1 (15-ounce) can pumpkin puree
1/2 peeled orange
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 tbs pumpkin pie spice
1/4 teaspoon fresh ginger
2 tbs brown sugar

Place all ingredients in blender in order listed. Blend until smooth. Viola! The most deliciously sweet dip!
(I also like to use this with sliced apples or as a spread on fruit quick breads)

Gingerbread Cookies (cut-out cookies)

5 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon cloves
1 cup butter, slightly soft
1 cup sugar
1 egg
1 cup molasses

• Sift flour, soda, salt and spices together in a medium bowl and set aside.
• Using a mixer, cream butter and sugar until light and fluffy.
• Add egg and mix until combined.
• Add molasses and mix until combined.
• Gradually add in flour mixture and mix until combined and a dough forms.
• Divide dough into four sections and shape each into a flattened disc.
• Wrap each disc in plastic wrap and refrigerate for several hours or overnight.
• When ready to bake preheat oven to 350 degrees.
• Roll out each disc between two sheets of parchment paper using a rolling pin.
• Flour the sides of the paper that will touch the dough to make it a little easier to release.
• Cut out shapes and remove excess dough to reuse.
• Leave cutouts on parchment paper and transfer to cookie sheet.
• Bake for 8-9 minutes. Cool on cooling rack before frosting.

Soft Ginger Snaps

3 1/2 sq. butter
2 1/2 cup brown sugar
1/2 tsp salt
3 eggs
3/4 cup molasses
5 cups flour
1 1/2 Tb. ginger
1 Tb cinnamon
1/2 Tb. cloves
1/2 tsp. baking powder
1 1/2 tsp. soda

* Cream butter, sugar and salt
* add eggs and molasses and mix until combined
* in another bowl, sift together all dry ingredients
* add dry to wet and mix until dough forms
* roll dough into 1 inch balls then roll in white sugar. press with the bottom of a glass to flatten slightly
* bake at 350 for 8-10 minutes

Strawberries Romanoff

Ingredients

1. 2 cups sour cream
2. 1/3 cup brown sugar
3. Juice of 1 orange
4. 2 qt strawberries, washed and quartered
5. Fresh mint sprig

Procedures

1. COMBINE sour cream, brown sugar, orange juice together in a mixing bowl. Mix thoroughly. Add strawberries. Fold in until evenly coated.
2. PLACE coated berries in a dessert dish or champagne glass. Garnish each with a sprig of mint.
3. CHILL until ready to serve.

Panna Cotta

Ingredients

1. 1 1/2 qt heavy cream
2. 1/2 qt whole milk
3. 3/4 cup sugar
4. 1 tsp vanilla extract or ½ vanilla bean, cut in half lengthwise
5. 1 envelope unflavored gelatin
6. 8 oz fresh raspberries
7. 1/3 cup powdered sugar

Procedures

PANNA COTTA:

1. COMBINE heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
2. HEAT bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.
3. DISSOLVE gelatin in the cream. Mix well.
4. PORTION into small glass containers and cover with plastic wrap.
5. CHILL in refrigerator until cold, preferably overnight.

SAUCE:

1. BLEND raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
2. COVER and refrigerate overnight.

TO SERVE:

1. LOOSEN panna cotta from sides of small containers.
2. INVERT onto small serving plate.
3. DRIZZLE with chilled raspberry sauce.
4. SERVE immediately.

Fresh Seasonal Fruit with Mascarpone Cream

Ingredients

1. 1/2 pint raspberries
2. 1/2 pint strawberries, cut in quarters
3. 4 ea apricots, seeded and cut in quarters (or ½ cup cut in halves)
4. 4 ea fresh figs, cut in quarters (or ½ cup cut in halves)
5. ¼ cup port wine
6. Mascarpone Cream
7. 8oz mascarpone cheese
8. 2 Tbsp sugar
9. 1/2 tsp vanilla
10. Fresh mint, chopped

Procedures

1. WASH, dry, and cut fruit.
2. SOAK fruit in port wine for 30 minutes. Drain.
3. COMBINE mascarpone cheese, sugar and vanilla together in a separate bowl.
4. PLACE fruit in a serving dish and top with mascarpone cream. Garnish with chopped mint.

Chocolate-dipped Butterfinger Cookies

Chocolate dipped Butterfinger cookies

by Jane

1/4 cup white sugar

3/4 cup brown sugar

1/2 cup butter, soft

1/4 cup peanut butter

1 egg

1 tsp vanilla

1 - 3/4 cup flour

1 tsp baking soda

1/4 tsp salt

3 butterfingers

melting chocolate

Cream together butter, peanut butter and sugars. Add egg and vanilla. In a separate bowl combine flour baking soda and salt with a whisk. Add dry ingredients to wet ingredients. Mix in Butterfingers. Bake at 375 degrees for 8-10 minutes. Allow to cool on a cookie rack. Melt chocolate and dip half of the cookie. Set on wax paper until chocolate hardens.

Sunday Sweets--Peanut Butter Silk Cake

1	box yellow cake mix
1 1/4	cups water
1/2	cup creamy peanut butter
1/3	cup vegetable oil
3	eggs
1/4	cup butter or margarine
1/4	cup packed brown sugar
1	cup whipping cream
1/2	cup creamy peanut butter
1	container chocolate frosting
1	cup chopped peanuts, if desired

1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.