Chewy Spiced Molasses Cookies

http://www.myhumblekitchen.com/nourishing-cookies-healthy-holiday-10-naturally-sweetened-holiday-cookie-recipes/?ap_id=nourishedkitchen

Chewy Spiced Molasses Cookies
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These cookies have all the spice that you’d want in holiday treat. Soft and chewy, dark and rich, make sure to make a batch of these cookies to celebrate the Holidays this year. This recipe is shared from Nourishing Cookies, a delightful little ebook featuring wholesome, natural cookie recipes for wintertime holidays.
Servings Prep Time
3 dozen 5 minutes
Cook Time Passive Time
10 minutes 4 hrs. 15 minutes
Servings Prep Time
3 dozen 5 minutes
Cook Time Passive Time
10 minutes 4 hrs. 15 minutes
Chewy Spiced Molasses Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
These cookies have all the spice that you’d want in holiday treat. Soft and chewy, dark and rich, make sure to make a batch of these cookies to celebrate the Holidays this year. This recipe is shared from Nourishing Cookies, a delightful little ebook featuring wholesome, natural cookie recipes for wintertime holidays.
Servings Prep Time
3 dozen 5 minutes
Cook Time Passive Time
10 minutes 4 hrs. 15 minutes
Servings Prep Time
3 dozen 5 minutes
Cook Time Passive Time
10 minutes 4 hrs. 15 minutes
Ingredients
Servings: dozen
Units:
Instructions
  1. In a medium sized bowl, whisk together the flour, baking soda, ground cinnamon, ground cloves, ground ginger, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together at medium speed the butter, honey, and molasses until light and fluffy; about 3 minutes. Add the eggs, one at a time, mixing for about 30 seconds each. Lower the stand mixer speed to slow and incorporate the flour mixture, ½ cup at a time, until just combined. Do not over beat.
  3. Cover the bowl with plastic wrap and chill the dough for at least 4 hours or preferably overnight.
  4. Preheat the oven to 375F and line a baking sheet with parchment paper. Place the turbinado sugar into a bowl. Roll the cookie dough between your hands into 1” balls.
  5. Roll the balls into the turbinado sugar and place on top of the parchment lined cookie sheet, 12 cookies at a time. Bake for 8-10 minutes. Allow to cool on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
Recipe Notes

If you are concerned about phytic acid in whole wheat pastry flour, substitute high-extraction flour or sprouted flours.

Photo courtesy of www.nourishedkitchen.com

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Sourdough Texas Sheet Cake

Sourdough Texas Sheet Cake

Sourdough Texas Sheet Cake
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Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Sourdough Texas Sheet Cake
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Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. In a bowl, stir together the sourdough starter, kefir, water and flour to combine. Cover and set aside in a warm place for 8-12 hours.
  2. After more than 8 hours, melt butter in a small saucepan. Add in sucanat and cocoa powder, stirring until combined. Allow the mixture to come to a boil, immediately remove from the heat and add the vanilla and salt, mix together. Allow this to cool until it's lukewarm.
  3. Preheat oven to 350 degrees F. Grease and 8x8 or 9x9 pan and set it aside
  4. Beat egg into the cooled chocolate mixture. Add chocolate mixture to the bowl of starter-flour mixture and work in until smooth and combined. Quickly whisk in baking soda until evenly mixed. Pour batter into prepared pan. Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, make the frosting recipe. Pour warm frosting over the slightly warm cake, spreading out evenly, if using chopped pecans, sprinkle those on top.
  5. Buttermilk-Fudge Frosting
  6. 2 tbsp. butter
  7. 2 ounces semi-sweet chocolate chips or chocolate chopped up
  8. 2 tbsp. honey or maple syrup
  9. 1/4 tsp. vanilla extract
  10. Pinch of unrefined sea salt
  11. 4 tbsp. kefir or buttermilk
  12. 1-1 1/2 tbsp. unbleached all-purpose flour
  13. Melt butter and chocolate in a double-boiler over simmering water. Stir in honey or maple syrup to dissolve, followed by vanilla, salt and kefir. Add in the flour, a little at a time, until thickened to your liking. Keep in mind that the frosting will thicken up a little more as it cools.
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Sourdough Chocolate Cake

Sourdough Chocolate Cake

Sourdough Chocolate Cake
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Cook Time
30-45 minutes
Cook Time
30-45 minutes
Sourdough Chocolate Cake
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Cook Time
30-45 minutes
Cook Time
30-45 minutes
Ingredients
Servings:
Units:
Instructions
  1. To make the cake:
  2. Combine the fed starter, milk and spelt flour in a mixing bowl. Cover and let rest at room temperature for 8 hours. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
  3. Preheat the oven to 350 degrees. Grease a 9x13 cake pan or 2 – 8” or 9” square or round cake pans with coconut oil and set aside.
  4. In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino. Beat. Add the eggs and beat well.
  5. Combine the sourdough mixture with the chocolate mixture. Mix gently until smooth. Pour into prepared pan(s).
  6. Bake for 30 to 45 minutes (mine baked for about 35 minutes), until a toothpick inserted in the center comes out clean. Remove from the oven and set on a rack to cool.
  7. Make the Frosting:
  8. Combine all the frosting ingredients in a blender or food processor and blend until smooth. Chill.
  9. Assemble the cake:
  10. If cakes are in a square or round pan, tip them onto a platter. Spread the frosting between the layers and on top.
  11. If cake is in one rectangular pan, spread the frosting on top. Serve!
  12. Recipe Courtesy of Gnowfglins
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