Gingersnaps with Ginger Nibs

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Ingredients:
1 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1/3 cup molasses
1 egg, lightly beaten
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoons ground cloves
2 teaspoons cinnamon
1/2 teaspoon cardamon
1/2 teaspoon white pepper
1/2 teaspoon salt
1 cup ginger nibs (6 oz.)
Turbinado sugar to roll cookies in.

Preparation:
Heat oven to convection 350 degree.  Cream together butter and sugars.  Add egg and molasses.  In a separate bowl, whisk together all dry ingredients.  Add dry ingredients to batter and mix.  Then fold in ginger nibs.  Chill for an hour.

Roll dough into 1-inch balls and roll in turbinado sugar. Bake for 10 to 12 minutes until golden brown.

History:
Recipe comes from the Spice House in Milwaukee.

Pumpkin Bread

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Ingredients:

3 1/2 cups AP flour

3 cups sugar

1 cup vegetable oil

4 large eggs, lightly beaten

One 15 oz. can pumpkin puree

2 teaspoons fine salt

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon nutmeg

1 teaspoon all spice

1 teaspoon cinnamon

1/2 teaspoon cloves

2/3 cup water

Preparation:

Preheat oven to 350 degrees.  Butter and flour two 9 by 5 inch loaf pans.

Whisk together the sugar and oil in a large bowl until well combined.  Whisk in the eggs and pumpkin until well combined. 

Combine the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves in medium bowl and whisk until well combined.  Add half the dry ingredients to the pumpkin mixture and stir to combine.  Repeat with remaining flour and water.

Divide the batter between the prepared loaf pans.  Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes.  Remove from the pans and let cool completely, about 1 hour.

Mini Lemon Pound Cakes

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Makes Three  5" x  3" Loaves

Ingredients:

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 whole eggs

1 large lemon, zested (about 5 teaspoons)

1 tablespoon lemon juice

1/2 cup sour cream

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons cream

Preparation:

Preheat oven to 350 degrees.  Spray three mini pans with nonstick cooking spray and set aside.

In a medium bowl, whisk flour, baking powder, baking soda and salt together.  In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy. Stir in eggs, lemon zest, lemon juice, and sour cream.  Scrape the sides and mix again.  With the mixer on low speed, incorporate all dry ingredients until just combined, then stir in cream. Scrape down sides and mix a few more times by hand.  Spoon batter equally into prepared pans filling 1/2 full.  Bake 20 to 25 minutes or until edges are golden brown and a toothpick placed in the center of the cake comes out clean.  Remove from oven and cool 15 minutes before removing from pans.

Variation:

These are great with coffee or try frosting them with the Lemon Cream Cheese Frosting.