Molasses Gingerbread Cookies

December
The chill in the air, the smell of smoke drifting on the night breeze, the colorful lights draped over trees and bushes, reminding us that there will be bright days again in a few months.... And molasses gingerbread cookies. Not only are they delicious and soft and perfect with a cup of coffee, but their colored sparkling sugar jackets twinkle like the lights guiding us to thoughts of warmth.

Molasses Gingerbread Cookies

4 1/2 cups flour
4 teaspoons ground ginger (or more, depending on personal preference)
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon cloves
1/4 teaspoon salt
1 1/2 cups shortening (crisco or butter or mix)
2 cups sugar
2 eggs
1/2 cup molasses

Colored or White sugar for rolling dough balls in

Preheat oven to 350 F.
Mix flour and spices and other dry ingredients and set aside.
Beat shortening until soft and then add sugar and beat until fluffy.
Add eggs and molasses to shortening and mix together.
Add one half of flour mixture to wet ingredients and blend until combined.
Stir remaining flour mixture in with spoon.
Make 1-2 inch balls and roll in sugar.
Bake on ungreased cookie sheet for 12-16 minutes.

Really Chocolate Cake

This is the recipe for Really Chocolate Cake. I mean REALLY. If you like moist, dense, rich chocolate cake, then this is the one for you. If not, you can make an appointment with Duncan Hines! It is adapted from the Hershey's Perfectly Chocolate Cake recipe. Best with a glass of cold milk!!


Really Chocolate Cake

2 cups granulated sugar
1 1/2 cups flour
1 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
2 tsp vanilla extract
1/2 cup vegetable oil (or 1/4 cup oil and 1/4 cup unsweetened applesauce)
1 cup boiling water (may add some espresso powder if desired)

Preheat oven to 350 degrees F. Grease and flour pans (will make three 8 inch layers, two 9 inch layers, a 9 x 13 inch cake, or about 30 cupcakes).

Mix and sift together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed with mixer for 2 minutes. Stir in boiling water (batter will be thin). Spoon into prepared pans and bake for about 25 minutes (cupcakes) to 30-40 minutes (9 x 13 inch cake). Cake is done when toothpick inserted in center of cake comes out clean.

Let cake cool in pan for 5 minutes then transfer to a rack to cool completely.


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Really Chocolate Frosting

4 oz unsalted butter (one stick)
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1/3 cup melted chocolate chips (semisweet, milk, white- your choice depending on how deep a flavor you want)

Melt butter in microwave. Add cocoa and stir to make a thick paste. Gradually add powdered sugar alternating with milk, ending with the powdered sugar. Add vanilla. Beat in melted chocolate with a spoon until frosting is glossy. Spread on cooled cake layers.