Molasses Crinkle Cookies

Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
Molasses Crinkle Cookies
Print Recipe
    Servings Prep Time
    38-40 cookies 40 minutes
    Cook Time Passive Time
    9-10 minutes 3+ hours
    Servings Prep Time
    38-40 cookies 40 minutes
    Cook Time Passive Time
    9-10 minutes 3+ hours
    Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
    Molasses Crinkle Cookies
    Print Recipe
      Servings Prep Time
      38-40 cookies 40 minutes
      Cook Time Passive Time
      9-10 minutes 3+ hours
      Servings Prep Time
      38-40 cookies 40 minutes
      Cook Time Passive Time
      9-10 minutes 3+ hours
      Ingredients
      Servings: cookies
      Instructions
      1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
      2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
      3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
      4. Mix in flour until well combined.
      5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
      6. Preheat oven to 375°F and line baking trays with parchment.
      7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
      8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
      9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
      Recipe Notes

      -Start these cookies several hours ahead as they need time to chill.

      -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

      -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

      -At 20 grams each, I get 38-2 3/4" cookies.

      -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

      Graveyard Brownie Bites

      Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
      Graveyard Brownie Bites
      Print Recipe
        Servings Prep Time
        36 mini brownies 60-80 minutes
        Cook Time Passive Time
        12 minutes 60 minutes
        Servings Prep Time
        36 mini brownies 60-80 minutes
        Cook Time Passive Time
        12 minutes 60 minutes
        Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
        Graveyard Brownie Bites
        Print Recipe
          Servings Prep Time
          36 mini brownies 60-80 minutes
          Cook Time Passive Time
          12 minutes 60 minutes
          Servings Prep Time
          36 mini brownies 60-80 minutes
          Cook Time Passive Time
          12 minutes 60 minutes
          Ingredients
          Servings: mini brownies
          Instructions
          1. Preheat oven to 350°F.
          2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
          3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
          4. Whisk in the sugar, eggs, and vanilla until fully combined.
          5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
          6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
          7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
          8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
          9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
          10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
          11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
          12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
          13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
          14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
          Recipe Notes

          - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

          Parsnip Spice Cake

          Parsnip Spice Cake
          Print Recipe
            Servings
            16-18
            Servings
            16-18
            Parsnip Spice Cake
            Print Recipe
              Servings
              16-18
              Servings
              16-18
              Ingredients
              Cake
              Simple Syrup
              Cream Cheese Icing
              Servings:
              Instructions
              Cake
              1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
              2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
              3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
              4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
              5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
              6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
              Simple Syrup
              1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
              Cream Cheese Icing
              1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

              Spicy Miso Shrimp

              Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
              Spicy Miso Shrimp
              Print Recipe
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              4-6 minutes
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              4-6 minutes
              Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
              Spicy Miso Shrimp
              Print Recipe
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              4-6 minutes
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              4-6 minutes
              Ingredients
              Servings: people
              Instructions
              1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
              2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
              3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
              Recipe Notes

              If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

              Irish Cream Cupcakes

              A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
              Irish Cream Cupcakes
              Print Recipe
                Servings Prep Time
                24 cupcakes 60 minutes
                Cook Time Passive Time
                16-18 minutes 4+ hours
                Servings Prep Time
                24 cupcakes 60 minutes
                Cook Time Passive Time
                16-18 minutes 4+ hours
                A single Irish Cream Cupcakes sits in focus in the foreground. It sits on a black cooling rack draped with a green and white checkered towel. The background is blurry.
                Irish Cream Cupcakes
                Print Recipe
                  Servings Prep Time
                  24 cupcakes 60 minutes
                  Cook Time Passive Time
                  16-18 minutes 4+ hours
                  Servings Prep Time
                  24 cupcakes 60 minutes
                  Cook Time Passive Time
                  16-18 minutes 4+ hours
                  Ingredients
                  White Chocolate Ganache
                  Chocolate Cupcakes
                  Servings: cupcakes
                  Instructions
                  White Chocolate Ganache
                  1. Heat cream and Irish cream in a small pot until just at a simmer.
                  2. Add chopped white chocolate and butter to a medium size bowl. Pour hot cream over white chocolate and allow to sit for 5 minutes. Whisk until smooth. Cover with plastic wrap directly on the surface and chill until cold, about 4 hours or up to 24 hours in advance.
                  3. Using an electric mixer or stand mixer fitted with a whip, whisk ganache until light and fluffy, about 3 minutes. Use immediately or chill until ready to use.
                  Chocolate Cupcakes
                  1. Preheat oven to 350℉ and line 24 muffin tins with paper liners.
                  2. Using an electric mixer or stand mixer fitted with a whip attachment combine all ingredients EXCEPT the water and whisk until smooth, about 2 minutes. Add boiling water and stir to combine.
                  3. Pour or scoop 1/4 cup of batter into prepared tins. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool enough to handle, then remove to a cooling rack to cool completely.
                  4. Frost with white chocolate ganache frosting.