Ina’s Ginger Cookies

August 21, 2011 § Leave a comment


Gingery and spicy – this is the perfect accompaniment for a cup of lemon tea. I was planning to serve this along with along side white hot chocolate, but this ginger cookie is sweet enough in itself that it needs something to mellow the sweetness rather than add to it.


This is the first of Ina Garten’s recipes I have tried – and it was great! The spices and ginger provides a nice counterpoint to the sugar and its soft chewy cookie- the kind I like best. I baked this yesterday and its still soft and chewy :).


(from the

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup dark brown sugar, lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups chopped crystallized ginger (6 ounces)
Granulated sugar, for rolling the cookies

  • Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
  • Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Heath Bar Tiramisu

May 15, 2011 § Leave a comment

(Blasphemy Alert) .. Have you ever eaten a good Tiramisu .. not over–soaked, mushy or anything of that sort, but still wanted for some texture to offset the creamy coffee ‘goodness’ that it is? At the risk of being at the receiving end of much outrage from Tiramisu purists -I admit I have. And have you loved Coffee Heath Bar Crunch Ice Cream from Ben & Jerry’s? That’s what got me thinking of a Heath Bar Tiramisu  – and all was well with the world for 5 minutes. Seriously, that’s all it takes to eat one of these slices.IMG_3498

Coffee, Chocolate and Caramel Crunch –  you can’t really go wrong with that flavor combination right?. I adapted the recipe from the recipe for Tiramisu included with a packet of Balocco brand ladyfingers. Maybe the next time I’ll try make the lady fingers at home as well. I swapped out the marsala wine, typically used in Tiramisu for Godiva chocolate liqueur, and changed up the ratios a teeny bit. And of course added crushed heath bar pieces between the layers and just before serving, a sprinkling on top as well along with the cocoa. The pieces that I added between the layers softened during the refrigeration to add a slight caramel undertone. Yum!IMG_3495


450 gm. (8.75 Oz) Mascarpone Cheese, at room temperature
2 eggs
1/3 cup sugar
4+2 tbsps. chocolate liqueur (I used Godiva)
1 7.05oz package of lady fingers
2 Heath Bars, crushed
1 1/3cup espresso (I used instant espresso powder)
3 tbsps. Cocoa

  • Separate the eggs. In a double boiler, beat the egg yolks with the sugar until frothy . Take care to ensure that the eggs are not heated too much (We don’t want scrambled eggs!).
  • Mix in the mascarpone cheese
  • Whip the egg white to stiff peaks, and fold into the mixture.
  • Add 4 tbsps. of the chocolate liqueur and mix into a smooth cream.
  • In a separate bowl, mix the coffee and remaining 2 tbsps. of chocolate liqueur
  • In the dish of choice, I used a spring form pan to make serving easier, spread a layer of cream. Soak the ladyfingers in coffee, turning them on both sides,  and then line them on top of the cream. Pour another layer of cream over the ladyfingers and top with crush heath bars and coffee soaked ladyfingers. Finish with another layer of cream.
  • Refrigerator for at least 2 hours, and at best overnight. Sprinkle the top with more crushed heath bars, dust with cocoa and serve!

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