Maraschino Liqueur Brownies

Today I made Maraschino Liqueur Brownies!

5oz unsweetened chocolate, 12T butter, 2C sugar, 6T Maraschino liqueur, 4 eggs, 1C flour

Preheat oven to 325F.

Melt chocolate and butter together. Place sugar in a bowl. Stir in chocolate mixture. Add eggs. Beat until velvety. Add flour alternately with liqueur. Blend well. Turn into greased 8″X13″ baking dish. Bake until crust forms on top and knife inserted in center emerges with a few crumbs, 45-50 minutes.

Maple Cake

Today I made Maple Cake!

2 1/2C flour, 2t baking powder, 1t baking soda, 1/2t salt, 1/4t cinnamon, 1/2C butter, 1/2C brown sugar, 1C maple syrup, 2 eggs, 2t vanilla, 1/2C fat-free sour cream

Preheat oven to 350F. Sift together dry ingredients. In separate bowl, cream butter and brown sugar. Stir in maple syrup.
Add eggs. Add sour cream. Blend well. Stir in vanilla extract. Stir in dry ingredients until just blended. Turn into greased, round 9″ cake pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Ginger Chocolate Molasses Cookies

Today I made Ginger Chocolate Molasses Cookies!

1/2C butter, 4oz unsweetened chocolate, 1C sugar, 1/4C molasses, 1 egg, 1/2C medium-fine chopped crystallized ginger, 2C flour, 1T ground ginger, 2t baking soda, 1t ground cinnamon, 1t allspice, 1/2t salt

Preheat oven to 350F.

GingChocMol Cookies

Melt butter. Add chocolate. Stir until chocolate is melted. Add sugar. Stir in molasses. Add egg. Add crystallized ginger. In large bowl, sift together dry ingredients. Add to chocolate mixture. Blend well. Roll into balls, roll in sugar and place on parchment-paper-lined cookie sheets, 2″ apart. Bake 12-15 minutes, or until puffed and cracked on tops. Cool on cookie sheets.

Choc Ginger Mol Cookies

Ginger Muffins

Today I made Ginger Muffins!

2C flour, 3t baking powder, 2T sugar, 1 egg, 1 1/4C milk, 1/4C butter, melted, 1/2C medium-finely chopped crystallized ginger, 1t ground ginger

Preheat oven to 350F. Combine butter, milk and egg. In separate bowl, sift together dry ingredients. Make a well in the dry ingredients and stir in the wet just until almost blended. Stir in chopped ginger until just blended. Turn into nonstick or greased or lined muffin tin. Bake 20-25 minutes or until lightly browned.