This would be my pick! The whipped cream plus mascarpone sounds good.
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No I don’t mind some molasses. This recipe only had 3 tablespoons, so I wasn’t expecting them to be so dark. They were too thin, but still chewy.
Those look good and I don’t think I’ve tried them. I will probably eat all the crystallized ginger before it makes it into the cookies though.
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I really like the ones I get in coffee shops. Thicker and paler than mine and tender but not raw in the middle. I really liked the zip of the fresh ginger in this one. I didn’t roll them in more ginger sugar before baking.
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If you like the zip of fresh ginger in them, you might try Alice Medrich’s recipe, which includes ground, fresh, and candied ginger.
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the Stella Parks gingersnaps recipe also calls for fresh ginger.
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This Cloudy Kitchen one looks more the color you describe, you could grate in some fresh ginger if you like the flavor.
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Whole Grain Sandwich. This bread has oats, bread flour, w.w. flour, sesame seeds, some wheat bran. I didn’t have sunflower seeds or flaxseed. Quick to put together. First rise 40 minutes second 35 minutes and is it delicious. Has this crunchy nutty taste. Another one for my rotation. Recipe is from Turkuaz Kitchen.
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Last year I made Sarah Kieffer’s Pan-banging Ginger Molasses cookies that mig recommended. Excellent. My notes say to weigh the flour and to use Grandma’s Molasses.
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Making a double batch of the buttermilk drop biscuits from Cook’s Illustrated. The Baking Club has a bake sale tomorrow before school (and throughout the day). It has always been all sweet stuff but I thought it might be interesting to offer warm egg and cheese biscuits for those who don’t want a cupcake 1st thing in the morning. We shall see how they do.
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Muffins - Morning Glory and also Whole Wheat Blueberry Pecan. Filling-in the sweets from the freezer gap between the last of my homemade Christmas cookies and arrival of boxes of Girl Scout cookies from the grand-nieces. My husband now refers to the blueberry pecan muffins as “Goth Cookies” - they are kind of scary / grey looking due to the color combo of the ingredients.
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White, whole wheat and oatmeal ground into a flour produced a lovely sandwich loaf. Thanks to @Stef_bakes for posting this bread upthread. It’s from the “Turkuaz Kitchen” as Stef mentions. Looking forward to toast tomorrow and also as a base for smoked salmon.
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Have you ever made the ATK British Style Scones with dried currants? I love this recipe, think they’re so cute.
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That has such a nice shape and crumb!
Very nice bread, happy Stef posted it as I have the book also. Someone has got the recipe posted on instagram if you are interested in giving a shot. I bet your kiddo would enjoy it.
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It’s so beautiful. I can vouch that as toast its delicious. Isn’t it a nice quick bread to make.
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I’m sure he would! Unfortunately, I can’t see much content on Instagram without an account.
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I don’t have an acct either but it opened up anyway. Let me see if I can find it again and take a screen shot. I have great difficulty posting since the format was changed , so it might take me a bit of time.
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I made the lemon-yogurt-blueberry ww muffins from Yummy Toddler Foods. She says you can use non-stick spray instead of liners but mine really stuck. Next time I’d try baking spray with flour.
My kiddo clocked right away that these are sweetened with honey. He deemed them “num num.” They’re lightly sweet – hopefully good for breakfast.
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Christina, I DM you with screenshots of the recipe from instagram, there’s some overlap but I think all the info is there.
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