NO-BAKE DESSERT WITH CHOCOLATE, GINGERSNAP AND PEANUT BUTTER FILLED DELIGHTFULLS
[DRAFT]
Provided by Food Network
Categories dessert
Time 20m
Yield 12-16 Servings
Number Of Ingredients 10
Steps:
- COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with ¾ cup of DelightFulls morsels. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining ¾ cup DelightFulls morsels. Cover loosely with plastic wrap. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
PEANUT BETTER GINGERSNAP COOKIES
A chewy and yummy hybrid between a peanut butter cookie and a gingersnap. Use smooth or chunky p.b. as you prefer.
Provided by Annacia
Categories Dessert
Time 22m
Yield 18-22 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
- In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
- In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
- Using a wooden spoon, stir flour mixture into peanut butter mixture.
- You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
- Bake cookies for 7 minutes. They may appear undercooked, but that's okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
Nutrition Facts : Calories 107.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 15.4, Sodium 127.5, Carbohydrate 21, Fiber 0.6, Sugar 14.6, Protein 1.2
GINGERSNAP COOKIES
I was following my mother's recipe for ginger snaps and realized I had used the wrong ingredients right away, so rather than throwing it out and starting over, I made my own recipe, and they turned out even better. I just had to share my 'mistake' with you all because I can't believe how good these are. They turned out so delicious, moist, and chewy. I hope you enjoy them.
Provided by Anonymous
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated.
- Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls.
- Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet.
- Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
Nutrition Facts : Calories 118 calories, Carbohydrate 16.8 g, Cholesterol 18.7 mg, Fat 5.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.3 g, Sodium 141.6 mg, Sugar 9.6 g
AQUAVIT'S GINGERSNAP COOKIES
A few things I might try: I would use parchment paper to line the cookie sheets.Check on the temperature, they might need at least 12 minutes. If using the candied orange peel, finely chop it.Let dough come to room temp before baking. From Food Network. Posted for ZWT 6
Provided by Scoutie
Categories Dessert
Time 22m
Yield 12-24 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, cream together the brown sugar, 1/2 cup of the sugar, and the butter until light and fluffy.
- Add the egg and molasses, and incorporate well.
- Sift together the dry ingredients and add to the creamed mixture.
- Mix well, then gently fold in the candied orange peel,if using.
- Place dough in the refrigerator until chilled.
- Shape dough into 1-inch balls, dip the top half of the cookie in the remaining 1/2 cup sugar, coating them well.
- Place 2 inches apart on a greased cookie sheet.
- Bake for 7 minutes, or until golden brown.
- Use a spatula to remove the cookies from the sheet and let cool.
GINGERSNAP COOKIES
Very tasty, and a healthier choice than most cookies as they are lower in fat and calories than a lot of the others. When you're watching your waistline or on a lowfat diet, that really counts! :)
Provided by PalatablePastime
Categories Drop Cookies
Time 22m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Grease cookie sheets.
- Sift together flours, ginger, cloves, cinnamon, salt, and baking soda into a large mixing bowl; mix well.
- In another bowl, beat together oil, eggs, molasses, honey, and brown sugar until frothy; stir into flour mixture, mixing until batter forms.
- Drop by teaspoonfuls onto greased baking sheets far apart, as cookies will spread; bake at 375 degrees F.
- for 5-7 minutes or until cookies are firm and lightly brown.
- Watch closely to ensure that they don't scorch.
- Remove from sheets with spatula and cool on wire racks.
Nutrition Facts : Calories 54.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 3.5, Sodium 45.3, Carbohydrate 10.1, Fiber 0.4, Sugar 5.7, Protein 0.8
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- In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, sugar, and all of the spices on medium speed. Beat for about 3 minutes until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract beat on medium speed until combined, about 2 minutes. Add the molasses and peanut butter and beat until just combined.
- In a medium bowl whisk together flour, baking soda, and salt. It’s important to evenly combine these ingredients before adding them to the butter and egg mixture. Beat into the dough until just combined, stopping the mixer when the flour just disappears to finish incorporating by hand. Transfer dough to a large piece of waxed paper or plastic wrap and allow to chill for 30 minutes while the oven preheats. (The dough can be left to chill overnight or for a few nights before baking.)
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