Molasses Ginger Sandwich Cookies

 

I've been wanting to use Biscoff Spread inside a cookie for awhile and then I saw this delicious recipe for Molasses Ginger Cookies on Table for Two and I thought it would be the perfect cookie combination and I was so right!  These cookies are so super delicious without the biscoff spread but when you add it between two cookies.....WOW!

 

Ingredients:

 

 

2 1/4 cup all purpose flour

2 tsp baking soda

1/4 tsp. salt

1 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp ground cloves (the recipe called for 1/2 teaspoon but I don't really like cloves so I cut it down)

1 1/2 sticks unsalted butter, room temperature

1 cup dark brown sugar

1 egg

1/4 cup molasses

1 jar of Biscoff Spread (you will probably only need about a cup or so to spread inside each cookie sandwich)
 

Preparation:

Preheat oven to 350 degrees F.  Line baking sheet with a silpat liner or parchment paper.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until creamy and fluffy. Add in the the egg and molasses. Beat until incorporated.

Slowly add in the dry ingredients until just combined. Refrigerate dough for an hour or so to firm it up and make it easier to handle.  Drop about 1/2 teaspoon of cookie dough into a shallow bowl filled with turbinado sugar, cover dough with sugar and then gently roll into a ball and place on lined cookie sheet.   Bake for 10-12 minutes. Let sit for 5 minutes before removing baking sheets. Let cool completely on a wire rack.   Spread about a teaspoon of Biscoff Spread on the bottom of a cookie and then top with another cookie to create a sandwich.  Store in an airtight container

Mini Tomato & Mozzarella Bites

 

A super quick appetizer that is colorful and flavorful and will just take minutes to prepare before your guests arrive.  You only need a few ingredients to throw this together.

 

Ingredients:

 

1 quart grape tomatoes, halved

12 bocconcini (mini fresh mozzarella cheese balls), cut into 3rds

2 tablespoons balsamic vinegar

1/4 teaspoon kosher salt

1/4 teaspoon pepper

6 thinly sliced fresh basil leaves (roll them up and cut thinly)

Kosher salt and pepper to taste

 

Preparation:

 

Skewer 1 tomato half, 1 piece of cheese and another tomato half onto each toothpick.  Place all skewered tomoatoes and cheese into a shallow dish.  In a small bowl whisk together the balsamic vinegar, salt and pepper and drizzle over skewers.  Lastly, sprinkle the tops with basil and salt and pepper to taste.  Serve immediatately or refrigerate up to an hour (I don't like cold tomatoes so I like to serve this immediately after I make it).

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Warm Chocolate Brownie Pudding

This is one of our family's most requested desserts, especially from my niece Rebecca. it is so easy and comes out great every time. We like to serve it with non dairy whipped cream but it would also be great with vanilla ice cream.

Ingredients:

4 large eggs

2 cups sugar

1/2 C all-purpose flour

3/4 C unsweetened cocoa

1/2 lb (2 sticks) nondairy margarine, melted and cooled slightly

2 tsp vanilla extract

Preparation:

Preheat oven to 325 degrees. Spray a 7 x 11-inch glass baking dish or 2 quart shallow gratin dish. Bring a pot of water to boil for baking the pudding.

In a large mixing bowl with electric mixer, beat eggs and sugar until very light colored and tripled in volume, about 5 minutes. Add flour and cocoa, and mix on low speed until incorporated. Mix in margarine and vanilla on medium speed until incorporated.

Pour batter into prepared pan and place it in a shallow roasting pan. Pour in enough boiling water into the roasting pan to come halfway up sides of brownie pan. Bake 50 to 60 minutes, or until the top is crusty and a knife inserted 1/2 inch from the edge comes out almost clean. The center will not test clean. Remove pan from hot water to wire rack to cool slightly . The pudding may be refrigerated, covered, up to 4 days or frozen. To reheat, bring to room temperature and bake at 325 degrees for 10 minutes, or microwave on medium until warm.