Tag: Fall

Pumpkin Bread

Pumpkin Bread

2 more days until September, which means it’s practically Fall. Of course, Starbucks has already started selling their Pumpkin Spice Lattes so if Starbucks ran the world, the best season/time of year is already upon us. Thank you, Starbs. Here at LDBaking, we love Fall 

Caramel Apple Spice Blondies

Caramel Apple Spice Blondies

Caramel. Apple. Spice. Blondies. Do these scream fall or what?! I was questioning saving this recipe for later. Figured even though I’m obsessed with everything fall already, maybe other people are still enjoying the last rays of summer. Maybe they’re not ready for fall yet. But then I 

Soft Gingersnaps

Soft Gingersnaps

Two things have confused me about the name Gingersnap: why are they called “ginger” when it’s the dark molasses that gives most of the flavor, and why “snap” when they are so soft and chewy? Turns out…not all gingersnaps are the same! I found I’m actually in the minority for loving a soft cookie. There are some die-hard “if they don’t snap they’re not gingersnaps!” folk out there. There are also some ginger fanatics who grate fresh ginger or even use diced ginger in their cookies to get a more intense, spicy ginger flavor. I, on the other hand, lean towards using more molasses to enhance the flavor.

Soft Gingersnaps | longdistancebaking.com

Now I’m starting to worry. Are these cookies I’ve called gingersnaps my whole life not actually gingersnaps!? Should they really be called “Chewy Molasses Cookies” or something to that extent? I do come from a family with conflicting recipe names after all — my mom grew up calling sopapillas…scones, which are two very different things! And from completely different countries for that matter (drives my dad bonkers!).

Soft Gingersnaps | longdistancebaking.com

But you know what? I don’t really care what these cookies are called. They are chewy and delicious and I probably would’ve eaten the entire batch if I hadn’t promised some to a friend. The molasses keeps the cookies moist, the ginger gives a hint of spice, and the sugar-coating makes them juuuust sweet enough.

Soft Gingersnaps | longdistancebaking.com

If you’re hoping for a snappy crisp cookie…that isn’t what you’ll get. But don’t let that deter you. These cookies scream winter (if cookies could talk) and baking them makes your entire house smell like the holidays. Speaking of holidays, I’m definitely asking Santa for some Silpat mats! Maybe if I leave a tray of these gingersnaps I’ll get them…

~Stephanie

Ingredients

  • 3/4 cup shortening
  • 1 cup sugar
  • 1/3 cup dark molasses
  • 1 beaten egg
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tsp soda
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 tsp ginger
  • 1/4 cup sugar (for rolling)

Directions

  1. Cream shortening and sugar together. Add molasses and egg. Beat well
  2. Mix dry ingredients in separate bowl. Add to sugar mixture.
  3. Refrigerate about 1 hour
  4. Form dough into small balls and roll in sugar.
  5. Bake at 350 degrees for 9-10 minutes (cook up to 12 mins for a crisper cookie)
  6. Let cool on wire rack then store in an airtight container
Pumpkin Spice Cake

Pumpkin Spice Cake

I like pumpkin dessert for what it symbolizes: Fall, coziness, a fire crackling in the fireplace, big comfy sweaters, cold weather, a good book and a lazy Sunday afternoon. I like baking with pumpkin because it means my favorite time of year is finally here