Ginger Cookies are a must have in my house around the holiday. NOT the thin little snap type (while I do like those with pumpkin dip) I need a cookie to sink my teeth into and these cookies fit the bill.
from Better Homes and Gardens
4 1/2 cups flour
In large mixing bowl wisk flour, baking soda, ginger, salt, cinnamon and cloves. Set aside.
of chocolate and cheesecake!
These brownies are awesome! So rich and chocolatey paired with the creaminess of cheesecake swirled throughout! So simple yet so impressive and decadant. You really should use a good quality cocoa powder to fully appreciate these brownies. I used the recipe for the brownie from the Ghriadelli Sweet Cocoa Can.
I rate these brownies an 8.5
Ghirardelli Award Winning Brownies
3/4 cup sugar
1 tsp pure vanilla
1/2 cup butter, melted
3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
2/3 cup unsifted flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup walnuts (I did not use)
1 cup Chocolate Chips (I used 1/2 semi sweet and 1/2 milk chocolate chips)
Preheat oven to 350.
Line 8×8 pan with foil and spray with PAM.
In bowl, stir together the eggs, sugar and vanilla. Add butter.
Sift Cocoa powder, flour, baking powder and salt. Stir into egg mixture.
Stir in chips (and nuts if using).
**Spread into pan and bake for 20-30 minutes until toothpick inserted in center comes out with a few crumbs.
Cheesecake Swirled Brownies
**If making cheesecake swirled brownies, use recipe above but only spread 2/3 batter into pan. Dollup cream cheese mixture over brownie batter in pan.
Dollup the remainin 1/3 batter on top of cheesecake mixture.
Run a knife through the brownie and cheesecake layers to create a pattern or swirls.
Bake in preheated oven for 25 minutes or until toothpick comes out with a few crumbs when inserted. Do NOT overbake
7 oz cream cheese, softened
1/3 cup sugar
2 TBS flour
1 tsp pure Vanilla
In bowl combine cream cheese, sugar, flour and vanilla beat until smooth. Add egg and beat just until combined.
So, I am never one to shy away from full fat/full calorie baked goods. I mean, come on, all that butter and sugar is what MAKES many desserts taste so darn good! Well, these little devils have sugar but are butterless and let me tell you, they deserve a place at the top of the dessert chain right along my Death by Chocolate Brownies (pic and recipe yet to be blogged about) and my Basic Blondies! I first saw this recipe a while back on a website for Weight Watcher users (I am not on WW but like to lurk around different boards). This recipe reappeared on TheNest’s cooking board and I knew I had to make them. These cookies are so chocolatey, so rich and so sweet that you will swear you have died and gone to heaven. The best part is, these have all the flavor and texture as butter hoarding baked rivals but are much lower in fat, making them a fairly “sinless” dessert when looking at the alternative baked goods. I wouldn’t call these a health food but I would call these little devils DELISH! Especially with a scoop of FroYo sandwiched between two of them.
1 cup cocoa powder, (I used Ghiradeli unsweetened)
In a medium-sized mixing bowl, stir together the egg whites and vanilla with a fork.