Chocolate Gingersnaps: Gingersnap Day

Today is National Gingersnap Day! I love Gingersnaps--or Ginger Snaps, as some spell it! Although they're usually associated with the holidays, they're fabulous all year round. They're also a very versatile cookie, and I often crush them up, add a bit of melted butter, and use them as a crust for various pies, especially chocolate silk pie. If you end up making these gingersnaps bigger, you can also use them for the cookies in a Chocolate Ice Cream Sandwich! And, since Fourth of July is this weekend, you might want to do just that!

So here's a great easy Chocolate Gingersnap Cookie Recipe (adapted from Taste of Home Comfort Food Diet Cookbook via About.com Home Cooking) that uses both fresh and ground ginger and cocoa and chopped dark chocolate! How can you go wrong?

Tip: If you haven't used these dried spices since the holidays, you might want to check their freshness. They do have a shelf-life, and it would be sad to ruin these delicious cookies with 'stale' ingredients.

CHOCOLATE GINGERSNAPS

Ingredients
1/2 cup packed dark brown sugar
1/2 cup sweet butter
1/4 cup molasses
1 Tbsp water
2 tsp minced fresh ginger
1-1/2 cups flour
1 Tbsp Dark cocoa
1-1/4 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
7 ounces high quality dark chocolate, chopped
1/4 cup sugar

Directions
In large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, water and minced fresh ginger.
Combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, and cloves. Gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate 2 hours or until easy to handle.
Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on greased (or parchment-lined) baking sheets.
Bake cookies at 350 F. for 10 to 12 minutes or until tops begin to crack. Cool for 2 minutes before removing to wire racks.

CHOCOLATE BUTTERMILK BISCUITS: National Buttermilk Biscuit Day!

Today is Buttermilk Biscuit Day. American biscuits are nothing like British Biscuits which are cookies. No, our biscuits are more like scones, only fluffier. Buttermilk Biscuits are great with breakfast or gravy and chicken or just about anytime. I love biscuits.

I couldn't pass up this great Retro Space Age Ad for Puffin Biscuits. I think Sterling Cooper (Mad Men) could easily have created this ad. I, of course, suggest you make your biscuits from scratch, and they truly will be "So light they almost fly!"

And, if you're so inclined, add chocolate. Following is a recipe for Chocolate Buttermilk Biscuits. 

First, though, a few biscuit making tips from the Bisquick site. These apply if you use Bisquick or if you make your biscuits from scratch.

BISCUIT MAKING TIPS

1. Leave an inch or two space around the biscuits on the cookie sheet. They'll heat more evenly and cook better.
2. In a pinch, a straight-sided plastic glass can also substitute for a rolling pin.
3. For crunchy top, skip kneading and rolling and drop biscuit-sized spoonfuls directly onto baking sheet.
4. Loosen freshly baked biscuits from tray with spatula so they don't stick.
5. Count to ten; kneading biscuit dough too much can make biscuits tough.
6. If you don't have a biscuit cutter, either use a knife to cut squares or cut rounds with an upside-down drinking glass. A little flour or extra Bisquick on the knife or glass will help keep things from sticking.

CHOCOLATE BUTTERMILK BISCUITS

This recipe is great served with whipped cream and strawberries! Or just grind some Trader Joe's Chocolate Coffee Bean Sugar -- or some Cinnamon Sugar-- over them just after you brush with the melted butter. Yum! Another variation: add chocolate chips to the dough.

Ingredients
2 cups of flour
2 1/4 tsp baking powder
1/2 tsp baking soda
5 Tbsp DARK cocoa powder
4 Tbsp sugar
1/2 tsp salt
8 Tbsp cold unsalted butter, cubed
3/4 cup plus 2 Tbsp cold buttermilk (no buttermilk?add a tsp of vinegar to whole milk)
2 Tbsp melted butter for top of biscuits

Directions
Preheat oven to 450
In food processor: Combine flour, baking powder, baking soda, sugar, cocoa powder, and salt. Pulse. Add cubed butter. Pulse until butter combines to create grainy mixture.
Put contents of food processor in bowl. Make well in center and pour in chilled buttermilk. Mix to form sticky dough. Place dough on well floured surface. Fold dough a few time. DO NOT OVERWORK.
Roll out dough with floured rolling pin to one inch thickness.
Using biscuit cutter, cut out biscuits in straight up and down motion. Do not twist when cutting out the biscuits. Hint: Twisting will seal sides of biscuits preventing biscuits from rising and consequently make for tough, flat biscuits.
Put cut out biscuits on parchment paper lined baking sheet so that they are close but not touching.
Once all of biscuits are on baking sheet, bake for 10-12 minutes in center of oven until golden brown. Brush with melted butter.

CHOCOLATE CHIP BISCUITS: National Biscuit Day!

Today is National Biscuit Day. Here's a fabulous Retro Ad for Bisquick. There are '6 things you and Bisquick can do with biscuits.' What's missing? Chocolate Chip Biscuits! 

The recipe below does not require Bisquick. You'll be making everything from scratch. Easy and fun! But, if you're using Bisquick, just throw in some chocolate chips!

CHOCOLATE CHIP BISCUITS

Ingredients
3 Tbsp sugar
2 cups self-rising flour  (*see below for easy substitute)
pinch of salt
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup good quality dark mini-chocolate chips
1/4 cup unsalted butter, melted

Directions
Preheat oven to 425.
Combine flour and 1 Tbsp sugar in large bowl.
Cut butter into flour mixture with pastry blender until crumbly.
Add buttermilk and fold in chocolate chips. Stir just until dry ingredients are moistened (do not overstir). Turn dough out onto lightly floured surface. Knead 3 times.
Pat dough to 1/2-inch thickness
Cut with 2-1/4-inch round cutter.
Place biscuits on baking sheet.
Bake 15 minutes or until golden.
Take out and while still warm, quickly brush biscuits with 1/4 cup melted butter and sprinkle with sugar.

*Self Rising Flour Substitute:
In a separate container:
For each cup of all-purpose flour (level measure), add 1- 1/4 tsp baking powder and a 1/4 tsp salt. Then re-measure what you need (2 cups for this recipe)*

HOMEMADE DOG BISCUITS: National Dog Biscuit Day!

Yesterday was National Dog Biscuit Day. It's never too late to celebrate. Here's a recipe for Homemade Dog Biscuits. This particular recipe is also good for fighting plaque build up. And, needless to say there is no chocolate in these biscuits. Chocolate is dangerous for dogs, often life-threatening.

HOMEMADE DOG BISCUITS

Ingredients
3/4 cup powdered skim milk
1/2 cup stone ground cornmeal
1/4 cup bulghur wheat
1-1/4 cups whole wheat flour
1 chicken bouillon cube
1-12/ cups boiling water
1 cup quick cooking rolled oats
1 egg, beaten

Directions
In mixing bowl, combine powdered skim milk, cornmeal, bulghur wheat, and flour. Set aside
In large mixing bowl, dissolve bouillon cube in boiling water. Add rolled oats and let stad about 5 minutes. Stir in beaten egg.
Slowly stir in dry ingredients, half cup at a time, until well blended. Blend last few cups with hands.
Divide dough into 2 balls.
Knead each dough ball on floured surface (5 minutes)
With rolling pin, roll dough between 1/4" to 1/2" thickness
Cut with Bone shaped Biscuit Cutter (or another cookie cutter) and put on baking sheet lined with foil.
Bake 50 minutes at 325.
Turn of oven and let biscuits cool for several hours or overnight, in the oven.
Store at room temperature in container with lose-fitting lid. 

CHOCOLATE BUTTERMILK BISCUITS: National Buttermilk Biscuit Day!

Today is Buttermilk Biscuit Day. American biscuits are nothing like British Biscuits which are cookies. No, our biscuits are more like scones, only fluffier. Buttermilk Biscuits are great with breakfast or gravy and chicken or just about anytime. I love biscuits.

I couldn't pass up this great Retro Space Age Ad for Puffin Biscuits. I think Sterling Cooper (Mad Men) could easily have created this ad. I, of course, suggest you make your biscuits from scratch, and they truly will be "So light they almost fly!"

And, if you're so inclined, you can add chocolate. Following is a recipe for Chocolate Buttermilk Biscuits.

First, though, a few biscuit making tips from the Bisquick site. These apply if you use Bisquick or if you make your biscuits from scratch.

BISCUIT MAKING TIPS

1. Leave an inch or two space around the biscuits on the cookie sheet. They'll heat more evenly and cook better.
2. In a pinch, a straight-sided plastic glass can also substitute for a rolling pin.
3. For crunchy top, skip kneading and rolling and drop biscuit-sized spoonfuls directly onto baking sheet.
4. Loosen freshly baked biscuits from tray with spatula so they don't stick.
5. Count to ten; kneading biscuit dough too much can make biscuits tough.
6. If you don't have a biscuit cutter, either use a knife to cut squares or cut rounds with upside-down drinking glass. A little flour or extra Bisquick on the knife or glass will help keep things from sticking.

CHOCOLATE BUTTERMILK BISCUITS

This recipe is great served with whipped cream and strawberries! Or just grind some Trader Joe's Chocolate Coffee Bean Sugar -- or some Cinnamon Sugar-- over them just after you brush with the melted butter. Yum! Another variation: add chocolate chips to the dough.

Ingredients
2 cups of flour
2 1/4 tsp baking powder
1/2 tsp baking soda
5 Tbsp DARK cocoa powder
4 Tbsp sugar
1/2 tsp salt
8 Tbsp cold unsalted butter, cubed
3/4 cup plus 2 Tbsp cold buttermilk (no buttermilk?add a tsp of vinegar to whole milk)
2 Tbsp melted butter for top of biscuits

Directions
Preheat oven to 450
In food processor: Combine flour, baking powder, baking soda, sugar, cocoa powder, and salt. Pulse. Add cubed butter. Pulse until butter combines to create grainy mixture.
Put contents of food processor in bowl. Make well in center and pour in chilled buttermilk. Mix to form sticky dough. Place dough on well floured surface. Fold dough a few time. DO NOT OVERWORK.
Roll out dough with floured rolling pin to one inch thickness.
Using biscuit cutter, cut out biscuits in straight up and down motion. Do not twist when cutting out the biscuits. Hint: Twisting will seal sides of biscuits preventing biscuits from rising and consequently make for tough, flat biscuits.
Put cut out biscuits on parchment paper lined baking sheet so that they are close but not touching.
Once all of biscuits are on baking sheet, bake for 10-12 minutes in center of oven until golden brown. Brush with melted butter.

CHOCOLATE CHIP BISCUITS: National Biscuit Day

Today is National Biscuit Day. Here's a fabulous Retro Ad for Bisquick. There are '6 things you and Bisquick can do with biscuits.' What's missing? Chocolate Chip Biscuits! My recipe below does not require Bisquick. You'll be making everything from scratch. Easy and fun! But, if you're using Bisquick, just throw in some chocolate chips!

CHOCOLATE CHIP BISCUITS

Ingredients
3 Tbsp sugar
2 cups self-rising flour  (*see below for easy substitute)
pinch of salt
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup good quality dark mini-chocolate chips
1/4 cup unsalted butter, melted

Directions
Preheat oven to 425.
Combine flour and 1 Tbsp sugar in large bowl.
Cut butter into flour mixture with pastry blender until crumbly.
Add buttermilk and fold in chocolate chips. Stir just until dry ingredients are moistened (do not overstir). Turn dough out onto lightly floured surface. Knead 3 times.
Pat dough to 1/2-inch thickness
Cut with 2-1/4-inch round cutter.
Place biscuits on baking sheet.
Bake 15 minutes or until golden.
Take out and while still warm, quickly brush biscuits with 1/4 cup melted butter and sprinkle with sugar.

*Self Rising Flour Substitute:
In a separate container:
For each cup of all-purpose flour (level measure), add 1- 1/4 tsp baking powder and a 1/4 tsp salt. Then re-measure what you need (2 cups for this recipe)*

Chocolate Buttermilk Biscuits: Buttermilk Biscuit Day

Today is Buttermilk Biscuit Day. American biscuits are nothing like British Biscuits which are cookies. No, our biscuits are more like scones, only fluffier.  Buttermilk Biscuits are great with breakfast and gravy and chicken or just about anytime. I love biscuits.

I couldn't pass up this great Retro Space Age Ad for Puffin Biscuits. I think Sterling Cooper (Mad Men) could easily have created this ad. I, of course, suggest you make your biscuits from scratch, and they truly will be "So Light they almost fly"...

Following is a recipe for Chocolate Buttermilk Biscuits (see below).

First, though, a few biscuit making tips from the Bisquick site. These apply if you use Bisquick or if you make your biscuits from scratch.

BISCUIT MAKING TIPS

1. Leave an inch or two space around the biscuits on the cookie sheet. They'll heat more evenly and cook better.
2. In a pinch, a straight-sided plastic glass can also substitute for a rolling pin.
3. For crunchy top, skip kneading and rolling and drop biscuit-sized spoonfuls directly onto baking sheet.
4. Loosen freshly baked biscuits from tray with spatula so they don't stick.
5. Count to ten; kneading biscuit dough too much can make biscuits tough.
6. If you don't have a biscuit cutter, either use a knife to cut squares or cut rounds with upside-down drinking glass. A little flour or extra Bisquick on the knife or glass will help keep things from sticking.

CHOCOLATE BUTTERMILK BISCUITS

This recipe is great served with whipped cream and strawberries! Or just grind some Trader Joe's Chocolate Coffee Bean Sugar --or some Cinnamon Sugar-- over them just after you brush with the melted butter. Yum! Another variation: add chocolate chips or chunks of chocolate to the dough.

Ingredients
2 cups of Flour
2 1/4 tsp baking powder
1/2 tsp baking soda
5 Tbsp DARK cocoa powder
4 Tbsp sugar
1/2 tsp salt
8 Tbsp cold butter, cubed
3/4 cup plus 2 Tbsp cold buttermilk (no buttermilk? add a tsp of vinegar to whole milk)
2 Tbsp melted butter for top of biscuits

Directions
Preheat oven to 450
In food processor: Combine flour, baking powder, baking soda, sugar, cocoa powder, and salt. Pulse. Add cubed butter. Pulse until butter combines to create grainy mixture.
Put contents of food processor in bowl. Make well in center and pour in chilled buttermilk. Mix to form sticky dough. Place dough on well floured surface. Fold dough a few time. DO NOT OVERWORK.
Roll out dough with floured rolling pin to one inch thickness.
Using biscuit cutter, cut out biscuits in straight up and down motion. Do not twist when cutting out the biscuits. Hint: Twisting will seal sides of biscuits preventing biscuits from rising and making for tough, flat biscuits.
Put cut out biscuits on parchment paper lined baking sheet so that they are close but not touching.
Once all of biscuits are on baking sheet, bake for 10-12 minutes in center of oven until golden brown. Brush with melted butter.