Kahlua Gingerbread

Stop And Smell The Rosemary....I received a NEW cookbook! A friend brought it to me as a hostess gift for Tony's Christmas party.  I am in love with it! It is one of those cookbooks everyone should have. It's filled with neat facts and histories of traditions.  A. Must. Have! Thanks Erin!!

The first recipe I tried was Kahlua Gingerbread and it was a huge success!


~Recipe~

1/2 cup of unsalted butter at room temp
3/4 c sugar
1/3 c dark brown sugar, firmly packed
1 large egg
1 c molasses
2 c all purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 1 /2 tsp ground ginger
1 tsp ground cloves
1/2 tsp salt
2/3 cu hot water
1/3 cup Kahlua
2 Tbsp cold brewed coffee


Preheat oven to 325 degrees.  Grease a 9x13 baking pan.  Cream butter and sugars, mix in egg, molasses, flour, baking soda, cinnamon, ginger, cloves, salt, water, coffee and Kahlua.  Pour batter into the prepared pan and bake for 30-35 minutes.  Serve warm or cold with whipped cream.

Enjoy~

Chewy Gingerbread Bars

Love the smell of Christmas cooking! The boys ate these bars before I got the frosting on them....so I have no photo, but they were obviously good.

~Recipe~
3/4 cup melted butter
1 c sugar
1/4 cup molasses
1 egg
2 c flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cloves

Pour the melted butter, sugar and molasses in a bowl and beat well.  Add the egg and beat until smooth.  Whisk together the dry ingredients and add to the mixer and mix until just incorporated.  Spray a 9x9 pan with cooking spray with flour and press the dough into the pan. Bake at 375 degrees for 12 minutes.  Do not over bake.  Mine was not done at 12 minutes, I baked(watching carefully) for 16 minutes. Frost with cream cheese frosting if they are around after they cool, which in my case they were not!  Enjoy~

Gingerbread Minis

I know, I know...pumpkin, apples and ginger stuff! It is Fall, I can't help it. These are great little snacks, breakfast or additions to ice cream.  I will be using this type of minis a lot! They are small but pack  huge flavor, don't let the size fool ya!

~Recipe~
This recipe made a little more than 4 dozen minis and you can make regular sized muffins out of this recipe.

1 cup dark brown sugar
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp nutmeg**My favorite spice for the Fall**
1 egg
1/2 cup molasses
1 cup buttermilk
1/2 cup melted butter

Heat oven to 350 and spray muffin tins.  **I use the Bakers spray now that has the added flour in it and it works wonders!** Combine the flour, sugar, soda, salt and spices in a bowl and set aside.  Mix the egg, molasses, buttermilk and butter.  Add the 2 together and stir together until mixed.  Fill muffin tins and bake for about 15 minutes. **I used a melon baller to fill the mini tins it was not messy at all** These do not overbake so you can fill them about 3/4 full. They slide right out of the tins and cool them on a wire rack...Pop in your mouth and enjoy~