3/4 cup golden syrup (In this recipe I usually use half and half light corn syrup and honey, instead of the expensive golden syrup, because its flavor is lost in the spices).
3/4 cup molasses
1/4 tsp. ground cloves
1 tsp. ground cinnamon
2 tsp. ground ginger
1 1/4 tsp. baking soda
2 Tbsp. warm water
1 cup milk
2 cup flour
1/3 cup cocoa
1 cup chocolate chips
Ingredients for Frosting:
2 cup powdered sugar
2 Tbsp. butter
1 Tbsp. cocoa
1/4 cup ginger beer or ginger ale (the more flavor your ginger ale has, the more ginger flavor the icing will have. I like Reed’s ginger beer or Vernor’s ginger ale here).
Preheat oven to 325. Line a baking pan (10X13 Pyrex) with parchment paper.
In a large saucepan or Dutch oven, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger. Dissolve baking soda in water. Take the saucepan off heat and add eggs, milk and soda/water mixture. Stir in flour and cocoa, reserving 2 T or so of the flour. Toss the chocolate chips in the reserved flour, then fold in chocolate chips.
Bake about 45 min until risen and firm. The middle should still be a little damp under the set top, and will sink a little. Cool in the pan.
Directions for frosting:
While the cake is cooling, melt the butter, cocoa and ginger ale for the frosting. Whisk in the powdered sugar. Remove the cake from the pan, fold down the paper, and pour frosting over the cake. Let frosting set slightly, and cut into large slabs.
4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
Confectioners' sugar, for dusting (optional)
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.
1 ¼ cups (2 ½ sticks) unsalted butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Preheat oven to 350F. Coat a 12x17” rimmed baking sheet with nonstick cooking spray or butter. Line with parchment paper, coating the paper with nonstick spray or butter as well; set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves.
In the bowl of an electric mixer, cream butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, beating until combined and scraping down the sides of the bowl as needed. Add vanilla and molasses and mix until combined. Reduce speed to low and add flour mixture, beating until just combined. Stir in white chocolate chips.
Spread batter evenly in prepared pan, using a large offset spatula, and bake until golden on edges, about 23 to 25 minutes. Let cool completely in pan on wire racks. Once cooled, cut into 2 inch squares, or press cookie cutters into pan to cut out shapes.
60 white and milk chocolate swirled kiss-shaped candies
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.