Ginger Snaps To Snap Up

Ingredients

• 1 1/2 c unsalted butter
• 2 c light brown sugar
• 1/2 c molasses
• 2 eggs
• 4 1/2 c unbleached all-purpose flour
• 4 tsp ground ginger
• 4 tsp baking soda
• 1 tsp salt
• 3 tbsp fresh grated ginger
• 1 c candied (crystallized) ginger, finely chopped
• Saigon cinnamon, to taste

Directions

Preheat oven to 350 degrees. Cream butter and brown sugar with an electric mixer until fluffy. Add molasses and eggs and mix well. Combine flour, ground ginger, baking soda and salt, and add to butter mixture. Blend in fresh and candied ginger. Add a few shakes of cinnamon, as desired. Roll into small balls and place onto a cookie sheet, then press down with a fork. Bake about 10 minutes, or until lightly golden. Cool. Very cool.

This makes 8 dozen ginger snaps.

Dark Chocolate Cherry Coffee Cupcakes with Nutella Creme Frosting

Cupcakes:
8 oz sour cream
1 tbsp vanilla extract
2 c all purpose flour
2 1/4 c granulated sugar
3/4 c unsweetened cocoa powder
1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 c strong brewed coffee
1 c vegetable oil
3 large eggs

Preheat the oven to 350 degrees. Line 3 cupcake pans with cupcake liners.

In a large bowl, combine all the ingredients. Beat with an electric mixer until smooth and pour into liners about 2/3 full. Bake for 16-18 minutes, or until a wooden toothpick inserted into the center comes out clean. Cool completely. I used dark chocolate cherry flavored coffee, which in turn, flavored the cakes. You can alter the coffee to your taste.

Frosting:
1 1/2 sticks butter, room temperature
1 c Nutella
pinch salt
1 tsp vanilla extract
1/4 c heavy cream
3 c confectioners' sugar

Cream the butter, Nutella, and salt together with an electric mixer until light and fluffy. Beat in the vanilla extract and heavy cream. Gradually beat in the confectioners' sugar.

I stuffed the cupcakes by cutting the centers out with a small pumpkin carving knife and piping in berry preserves. I wanted to pipe chocolate ganache, but ran out of time. Next time! I piped the swirled frosting on top, and garnished with Saigon cinnamon and a dark chocolate-covered coffee bean. (Then I ate a cupcake, and nearly passed out on the floor in a sugar coma.) 

Peanut Butter and Jelly Cupcakes

This is a smaller take on an earlier cake I made to look like a peanut butter and jelly sandwich cake for my son's birthday. I made chocolate cupcakes, hollowed them out using a small pumpkin carving knife, and then piped triple berry preserves into the centers. I made peanut butter frosting, using the following recipe, and piped it onto the tops, and garnished with milk chocolate-covered peanuts.

Cake:

• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup half-and-half
• 1/2 cup canola oil
• 1 tablespoon pure vanilla extract
• 1 cup boiling water
• 
  
• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.

In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking powder, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.

Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.

Frosting:

• 1 1/2 sticks butter, room temperature
• 1 cup peanut butter
• Pinch salt
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 3 cups confectioners' sugar

Cream the butter, peanut butter, and salt together with an electric mixer until light and fluffy. Beat in the vanilla extract and cream. Gradually beat in the confectioners' sugar.