Written on October 17, 2013 at 9:00 am , by Erin Gleeson
I am so excited about BHG’s new Baking Cookbook. It’s gorgeous and has so many great ideas- from absolute basics to new, creative ideas. I am a sucker for ginger snap cookies, so I gave this Giant Ginger Cookie recipe a whirl. Let me tell you- they were chewy and DELISH! Plus they were really easy to make. You can also make them a little smaller (like I did) and cook them 10-12 minutes instead. I enjoyed mine outside on the deck at sunset for an end of the day treat with a cocktail. Happy Baking!
Giant Ginger Cookies:
- 4 1/2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups shortening
- 2 cups granulated sugar
- 2 eggs
- 1/2 cup molasses
- 3/4 cup coarse sugar or granulated sugar
2.In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.
3.Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4.Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch
Photos & Illustration by Erin Gleeson of The Forest Feast
Written on October 1, 2013 at 8:30 am , by BHG Guest Blogger
Brenda Score is the creator of the food focused website, a farmgirl’s dabbles, and believes that deliciousness is meant to be shared. Her collection of tried-and-true recipes and inspiring stories combine the family traditions of her mom and grandmas, from Brenda’s life growing up on the farm, with fun twists from the modern food world.
Brenda is the busy mom of two young girls and the wife of an outstanding man who enjoys the backyard thrill of his grills. Together, they love to gather friends and family at the table to share an awesome meal, catch up on life, and play a few games.
Hello! I am thrilled to be posting here today on the BHG blog, Delish Dish! I have been a fan and avid reader of Better Homes and Gardens magazine for longer than I can remember. When I had the opportunity a couple years ago to tour Meredith Corporation in Des Moines, it felt a bit like a dream. To walk through the Better Homes and Gardens test kitchens and talk with the people who actually cooked, baked, taste tested, styled, and photographed all the wonderful food we see in their magazines each month…well, it was just plain amazing. And I’m so excited to now be sharing their Melt-In-Your-Mouth Pumpkin Cookies with you!
These cookies are the perfect sweet nibble for fall, and completely live up to their name. They are melt-in-your-mouth soft and tender, and warm with the flavors of pumpkin and spices.
The cookies are great on their own, but the little swirl of frosting, rich with butter and brown sugar, is a downright lovely addition. I changed the original recipe only slightly by adding another cup of powdered sugar to the frosting, and then sprinkling the frosting with some chopped toasted pecans and flaky sea salt. That little kick from the salt is fabulous!
True Story: I made these Melt-In-Your-Mouth Pumpkin Cookies right before we headed out on a road trip to stay with my in-laws. I thought they might enjoy the cookies as well, so I packed up a dozen to take with. As my mother-in-law finished her (first) cookie, she said, “They practically melt in your mouth”. I couldn’t help but laugh as I told her the cookie’s name. She agreed that the title was fitting, and wasted no time in snatching up cookie #2!
Written on December 11, 2012 at 8:30 am , by Delish Dish Editor
Raise your hand if you like to be the star of your cookie-exchange party! Katie here, piping in on a topic near-and-dear to my heart: Christmas parties. This time every year I go to an all-girls super-bakers show-off-your-stuff evening (Translation: A cookie-exchange party). We always ooh and aah over the variety: Creamy ganache-dipped cookies, lip-smacking salty nut bars, minty peppermint-topped goodies…and we always secretly want the pat on the back fora job well done.
This year, I came prepared. I’ve been eyeing this Chocolaty Melting Snowman recipe since I first grabbed it from our Christmas Cookies 2012 magazine; and it’s proven to be one of the top recipes of all time on our site.
It’s also ridiculously easy! You can follow the recipe or start with your favorite cookie, as I did (I’m a sucker for peanut butter cookies and wanted to make a favorite). I went with this Peanut Butter Cookie recipe. Bake and let cool completely:
For the snow, I microwaved almond bark with a little vegetable oil per the package directions. Drizzling is so much fun! I tucked a towel under my cooling rack and spooned on the good stuff:
While still melty, I added the top hat:
And an orange-sprinkle nose:
Then I let the “snow” set before adding black dots with a small tube of frosting:
And voila! You’ve mastered the cookie-exchange with your oh-so-cute Frosty. This recipe is a keeper—I’d love to make it with my kids someday!