Double Chocolate Ginger Molasses Cookies

Do you know what’s better than the spicy goodness of ginger molasses cookies? Double chocolate ginger molasses cookies. We’re talking some major upping of your holiday cookie making game. Seriously.

Ginger molasses cookies are so indicative of the holiday season and winter festivities for us. There is something about baking with ginger, cinnamon, and cloves that puts us in the holiday spirit!

When you add chocolate to the mix we’re sold. It’s really a win-win situation if you can’t decide what to bake. Something buttery and spicy or rich and chocolatey? We took the decision making completely out of the equation, because honestly, who wants to compromise?

We came across this recipe through attending a Moroccan cooking class at a local cooking school here in Victoria. At the end of the class the chef, Heidi Fink, was handing out a variety of recipe cards and we could not resist scooping this one up!

These cookies get their spicy ginger flavour from the addition of two types of ginger- fresh and ground ginger. It doesn’t overwhelm the chocolate though, it just adds a nice heat! If you’ve ever made Mexican hot chocolate or had chocolate with chili in it you know that spicy heat and chocolate are a match made in heaven!

The molasses makes these feel like a holiday cookie, and rolling them in sugar before they’re baked gives them a sparkly finish that will look great on any holiday cookie plate. If you’re looking for a recipe that is a twist on an old favourite, this is the perfect cookie for you. Crispy on the out side, chewy and soft on the inside, and full of the rich, spicy flavours of the holidays, these are sure to be a new holiday favourite!

Go bake.

Double Chocolate Ginger Molasses Cookies

Ingredients:

1  1/4 cups plus 3 tablespoons (180 g) all-purpose flour

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon flaky salt

3 tablespoons (19 g) Dutch-processed cocoa

1/2 cup (115 g) salted butter

1 heaping teaspoon (10 g) finely minced ginger (we used the prepared stuff from a jar)

1/2 cup (106 g) packed dark brown sugar

1/2 cup (162 g) fancy molasses

1 teaspoon baking soda

1 1/2 teaspoons very hot water

3/4 cup to 1 cup semi-sweet chocolate chips

granulated sugar for rolling

Directions:

  1. In a medium bowl, sift together the flour, spices, salt, and cocoa powder
  2. In a large bowl, beat together the butter, fresh ginger, and brown sugar until light and fluffy. Add the molasses and beat well to combine.
  3. In a small bowl, mix together the baking soda and the hot water.
  4. Stir half of the flour mixture into the sugar/butter mixture, then beat in the dissolved baking soda. Stir in the remaining dry ingredients. Gently mix in the chocolate chips, the cover your bowl with plastic wrap and refrigerate for at least 2 hours.
  5. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a silpat.
  6. Roll the dough into 1-1.5 inch balls, then roll each ball in granulated sugar making sure to cover them completely. Place the dough balls 2 inches apart on the prepared baking sheets. Transfer to the oven and bake until the surfaces of the cookies crack, about 10-12 minutes. Let cool on 5 minutes on the tray then move to a wire rack to cool completely. Enjoy!

Inspired by a recipe created by this chef!

The Day America Broke America – Trump

November 8th, 2017

The Day America Broke America

It’s been just over a full year now since Trump won the election and there is still a lot of world interest in the United States. Specifically, what is going to happen next? It appears that when things take a turn for the worst, they only get worse. We’re not just talking about the natural disasters, but the way in which Trump has responded to all the real crises that has affected the United States, both domestic and abroad.

Trump incites religious extremism in his speeches and has rallied the bullies of the U.S.. He has actively contributed to anti-immigration, anti-gay, and anti-Muslim rhetoric, setting a strong tone of intolerance within his country and afar. One thing that has remained consistent is his disdain for Hillary Clinton. To this day he uses her email scandal as a means for pointing out the “worse-off” alternative to the now-established norm. Deflection is Trump’s primary tactic whenever he gets himself into hot water, which is pretty much a daily occurrence.

Remarkable Tragedy

This man is truly remarkable. He has proven that he can act in any way he chooses, without any real consequences for his actions. Comments and actions that were once believed unfit of someone running for political office, seems to be OK for many Americans now. Here we stand, a year later, with a world-stage laughing stock who fails to unite the country he leads against acts of terrorism, both domestic and abroad.

Russel Howard, one of our favourite comedians, based out of the United Kingdom, recently did a few episodes about gun control in the aftermath of the Las Vegas shooting, the KKK and white supremacy groups, as well as other very relevant issues affecting the U.S.. Here’s a couple clips we think you’ll enjoy! Russel Howard is inspirational, serious when he has to be, and always succeed at driving home very important messages that we should all be listening to, something we can’t say for everyone!

Russel Howard – Daryl Davis – The man who created the documentary “Accidental Courtesy”

Russel Howard – U.S. Gun Control

In all seriousness, we really need to take a look at America and its position on the world stage. The U.S. is simply not the greatest country in the world and has far more flaws than positive attributes. Many of its people are behind the times, there are civil wars taking place all over the place, and those dealing with oppression aren’t getting any better. When the country and the world looks back on the George W. Bush era and starts to think they did not have it too badly, things start to come into perspective.

As Daryl Davis states in his interview with Russel Howard, Trump is the best thing to happen to America. In some cases you need to break something completely before you can fix it. Davis believes that America will come together like never before to rebuild it in a way that reflects true American values, as they were meant to be. We hope Davis is right, because this tragedy is supposed to last another 3 more years! Bring on the midterm elections and let’s start holding these baboons accountable!

 

Check out our previous post here.

Apple Cranberry Crumb Muffins

We had our first snowfall here in Victoria last week!! Victorians tend to pride themselves on the mild weather that our island provides us with so this came as a complete shock! Thankfully, it’s mostly melted now!

These muffins are the perfect antidote to early snowfall and below freezing temperatures though. Soft and spicy and filled with juicy apples and tart cranberries, they are sure to warm you up!

Sometimes muffins with apples in them can become soggy and gummy but that’s definitely not the case here. There are the perfect amount of apple chunks in these muffins to prevent things from getting to soggy, with an excellent apple to cranberry ratio. We used fresh cranberries in ours, but you could also substitute frozen. Fresh cranberries tend to be in the markets more and more as we get closer to the holidays so they’re a nice change from the frozen variety if you can find them.

The crumb topping really makes these muffins special. We definitely like us some crumb topping here at Fancy Dough! Sweet and crunchy, it makes muffin tops that much more enticing to all who eat them.

You should really go make these muffins. Between the two of us we polished off the full dozen within two days. We at them for breakfast, lunch, and seriously consdiered eating them for dinner. They’re that good!

Go bake.

Apple Cranberry Crumb Muffins

Ingredients:

Crumb Topping-

1/3 cup (67 g) packed light brown sugar

1 tablespoon (15 g) granulated sugar

1 teaspoon ground cinnamon

1/4 cup (60 g) salted butter, melted

2/3 cup (84 g) all-purpose flour

Muffins-

1/2 cup (115 g) salted butter, softened to room temperature

1/2 cup (100 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

2 large eggs

1/2 cup (120 g) sour cream

2 teaspoons vanilla extract

1 3/4 cups (220 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup half and half cream

1 apple, peeled and chopped (We used a medium-sized ambrosia)

1 cup fresh cranberries

Directions:

  1. For the crumb topping: In a medium bowl, combine both sugars, cinnamon, and melted butter. Add the flour and stir again to combine. Set aside.
  2. Preheat your oven to 425 degrees F. Spray a 12-cup muffin tin with nonstick spray.
  3. For the muffins: Beat the sugars and butter together until smooth and creamy (you can use a mixer to do this, but we had success using a large spoon and bit of elbow grease). Add the eggs, sour cream, and vanilla extract. Beat again until well incorporated. Add the cream and stir again to combine.
  4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients and mix until about 3/4 of the way combined. Add the apple and cranberries and mix gently just until everything is combined.
  5. Spoon the batter evenly into each cup, filling each nearly to the top. Sprinkle a handful of the crumb mixture onto the top of each, crumbling some of the bigger chunks up with your hands. (Don’t be afraid to be generous here- the muffins will rise and the crumb topping will disperse more than it looks on the unbaked batter).
  6. Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, lower the temperature down to 350 degrees F, and bake for 15-17 minutes more, or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in their tin for 10 minutes before removing them to a wire cooling rack to cool completely. Enjoy!

Inspired by this recipe.