Molasses Ginger Apricot Cookies and The Coast-to-Coast Cookie Swap

One of the best things about having a blog is making new friends.  There are the kind you meet in real life, that also happen to live down the road from you.  But then there are the online ones.  You have crazy obsession with cookies, doughnuts and the best combination of flavors for that new sandwich you want to try.

I mean who else is going to understand that it’s REALLY important that you try adding herbs to your lemon cookies?  Or how you absolutely NEED to recreate that recipe you tried at some restaurant you went to last weekend?

These things are important. And other food blogger friends can truly appreciate that.  Because sometimes I need to send cookies to people, I teamed up with some bloggers for our very first The Coast-to-Coast Cookie Swap.

Since I was sending cookies to bloggers, I knew they had to be good.  Because of that, I tried to recreate my favorite cookie

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We made cookies and sent them to each other.  It was pretty great!

Who Participated:

Allison from Sweet Potato Bites (aka my crossfit/running buddy) with her Loaded Oatmeal Cookies

Natalie from In Natalie’s Shoes with her Amazing Chocolate Chunk Cookies

Coco from Urban Chick’s Foodie Ventures with her Peach Cobbler Cookies <— LOVED

Jazzy with her Lemon Blueberry Cookies (Link to come!)

 

My contribution to the bunch:

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Molasses-Ginger Apricot Cookies

1 stick of butter + 2 tbsp (10 tbsp total)
1 cup sugar (plus extra for rolling)
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1 cup dried apricots, chopped
1/2 cup turbinado sugar (for rolling)

Preheat oven to 350F.

Cream together butter and 1 cup sugar using a stand or hand mixer.  Beat in molasses and egg until fluffy.  In a bowl, combine flour, baking soda, salt and spices.  Add dry ingredients to wet ingredients.  Just before ingredients are combine, fold in apricot pieces.

Form dough into 1 inch balls and roll in turbinado sugar (note: you can use any sugar, but turbinado sugar is thicker so it looks pretty!).  Place on a parchment paper lined baking sheet.  Bake 8-10 minutes.  Allow to cool  and serve!  Makes about 3 dozen cookies.

Clearly, I’m a big fan of ginger and molasses year round, not just for Fall/Winter.

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All the cookies were delicious!  It was cool to see what the other ladies chose to make, and also to make new friends.  And let’s be honest, who doesn’t love getting packages?

Thanks to Jazzy, Natalie, Coco and Allison for participating in the Coast to Coast Cookie Swap!  I can’t wait to do it again!

 

If you were making cookies for your favorite bloggers, what kind would you make?

Molasses Cranberry Cookies

Christmas season is in full swing!  Normally, I’m not that into holidays. But I’m not sure what’s wrong with me this year, all I want is a living room with a Christmas tree.   If you remember back when I told you about where Foodologie happens, you’ll remember that I live in a studio that is teeny-tiny.  That means I have zero room for a Christmas tree.   So because I can’t be festive in my living space, I have to find other ways to make the most of the holiday season.

First, I bought a Christmas dress. A new dress for Christmas is a tradition in my family for as long as I can remember.     Anyone else do that?

I’m thoroughly excited about it.  I also bought myself another dress, because… well…

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Christmas present to myself?  (P.S. When will I get over sending my friends pics of outfits I’m thinking of buying?)

In addition to my Christmas dress, I’ve also been thoroughly excited about cookies.  So cookie making has been happening, starting with these:

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I don’t know about you, but I love chewy molasses cookies with lots of ginger.  They’re pretty much the best, as are these cookies.

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Molasses Cranberry Cookies

adapted from Blue Ribbon Cookies

1 stick of butter + 2 tbsp (10 tbsp total)1 cup sugar (plus extra for rolling)
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1 cup dried cranberries

Cream together butter and sugar until fluffy.  Beat in molasses and egg until fluffy.  In a bowl, combine flour, baking soda, salt and spices.  Add dry ingredients to wet ingredients.  Just before ingredients are combine, fold in cranberries.

Chill dough for a few hours.

Once you’re ready to bake, preheat your oven to 350F.

Form dough into 1 inch balls and roll in granulated sugar.  Place on a parchment paper lined baking sheet.  Bake 8-10 minutes.  Allow to cool  and serve!  Makes about 4 dozen cookies.

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I took these to work, shared with friends and a boyfriend. They were gone pretty quickly.  I’ll definitely be including these in my Christmas Cookie Gift Tins.   I have a few other awesome cookie recipes coming up, because seriously… I’m obsessed with cookies right now.

What about you?  How are you preparing for Christmas?  Do you have a Christmas dress yet?

Pumpkin Pecan Bundt Cake

It’s National Pumpkin Day.  Woo let’s celebrate!

Ok, I’m really not that excited, but all of a sudden I’m all about food holidays.  What could it be?

So as a result of pumpkin day, I re-examined some of my old pumpkin-y recipes.

I used to be all about the previous pumpkin-y things I’ve made…

Like these pumpkin chocolate chip cookies

Pumpkin Pizza

Pumpkin Biscuits

And of course who can forget the Fall Cake with a layer of gingerbread cake and another of pumpkin cheese

But I think I found a new pumpkin love… or maybe just the flavor of the minute since it’s the first pumpkin-y thing I’ve eaten all year?  Regardless, this bundt cake is pretty tasty.

I wish I had a cute little pumpkin or plant to stick in the middle of it, but I’m not that festive.  This cake is about as festive as it’s gonna get, let’s concentrate on the taste.

Moist, pumpkin-y and spicy.  What more could you want?

Pumpkin Pecan Bundt Cake

adapted from Cooks Illustrated’s Pumpkin Bread with Ginger

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp mace
1/2 tsp ground ginger
1 can pumpkin puree
2 cups sugar
2 tbsp dark molasses
1/4 cup sour cream
2 tbsp heavy cream
1/2 cup vegetable oil
4 eggs
1/2 cup chopped pecans
1/3 cup crystallized ginger, finely chopped

Preheat oven to 350F.  Grease and flour a bundt pan, set aside.

In a medium bowl, combine flour, baking soda, baking powder, salt and spices.

In another large bowl, mix together sugar and vegetable oil.  Beat in egg 1 at a time.  Then beat in sour cream, heavy cream, molasses and pumpkin puree.  Beat in flour mixture until just combined.  Fold in pecans and crystallized ginger.

Pour mixture into prepared bundt pan, bake 50-70 minutes (depending on your oven) or until you insert a knife into it and it comes out clean.

Serve and celebrate pumpkin day!