Pass the Plate. Share the Love. Cook for the Cure.
The thing I’ve loved most about blogging, aside from the wonderful friendships I’ve made, is the opportunity to bake for a greater good. I was recently invited by Sandra at Sweet Sensations to take part in a very special event. Sharon & Denise of Be Betsy, were inspired by Kitchenaid’s Cook for the Cure® to join the fight against breast cancer. They purchased a plate specially designed by Jacques Pepin. The plate is filled with cookies and literally passed from blogger to blogger. Each time the plate reaches a new destination, Kitchenaid donates $5 to Susan G. Komen for the Cure®. I am so proud and honored to be a part of this campaign.
I received these beautiful dipped chocolate sandwich cookies from Sandra at Sweet Sensations.
They were amazing! I literally polished off 2 of them before it struck me that I need to photograph them first! Many of you who visit here already know Sandra. I am in awe of her! She is a working mother who takes such good care of her family, while writing a beautiful blog full of wonderful recipes and fabulous ideas on how to host the perfect party and create a gorgeous tablescape. (All while nursing a torn tendon!) When you read about her, you will learn that she is a woman of great strength and courage. And I wonder if she knows what a great source of inspiration she is to me?! I am so happy to know her and I appreciate so much that she included me in this awesome event!
So. . . . . from Michigan to Maryland. Where are the cookies traveling to next??? . . . . .
. . . . . New Mexico!!! The plate, full of Ginger Chili Caramel Cookies, is on it’s way to MJ at MJ’s Kitchen!
I think that many of you may know MJ as well. But if you don’t, you MUST rush right over to her blog and check out her amazing recipes. She writes from her heart and shares her tried and true recipes in a way that makes you feel like you are sitting there with her. (I wish I were, her new kitchen is beautiful!) I always learn something new when I visit or come away with a unique new recipe. And if you ever felt any confusion about chili peppers, MJ will set you straight! She is sweet, and kind, and genuine. And when she leaves a comment for me, I find myself either grinning from ear to ear, or laughing right out loud. I really love her sense of humor. When MJ accepted my offer to Pass the Plate, I knew right away that I wanted to make these Ginger Chili Caramel cookies for her! While these are claimed to be ‘not for the faint of heart’, somehow I feel that MJ will be adding more chili if she ever makes them for herself!
Actually, these cookies are not so much spicy, as they are warm. It is the first time I’ve worked with crystallized ginger. And when I read that the recipe called for chopped crystallized ginger, I envisioned pieces of crunchy ginger flying all over my kitchen. But it is really soft! And so easy to work with! And it gives these cookies a fresh, warm spice. I love it! I hope you will, too!
Yields: 36 cookies
Level of Difficulty: Easy
- 6 Tablespoons of unsalted butter, at room temperature
- 1 cup of sugar
- 2 large eggs
- 1 cup of crystallized ginger, finely chopped
- 2 cups of all purpose flour
- 3 teaspoons of baking powder
- 4 teaspoons of ground ginger
- 1/2 teaspoon of salt
Line 2 baking sheets with parchment paper and preheat your oven to 325°F.
In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and mix well. Stir in the crystallized ginger. In a separate bowl, mix the flour, baking powder, ground ginger and salt. Gently fold the flour mix into the wet ingredients. The batter becomes very thick, almost to the consistency of a cookie dough that you would roll. Using a small ice cream scoop or a generous teaspoon, place a scoop of dough onto the cookie sheet, spacing them apart since the dough will spread. I baked 9 at a time.
Bake them for about 20-25 minutes, or until they are lightly golden. Remove from the oven and let cool on a wire rack while you make the chili caramel.
- 1 cup of sugar
- 1/8 teaspoon (or more!) of chili powder
Place the sugar in a heavy saucepan over medium heat. Watch the sugar so that it does not burn. Once the sugar has melted, remove from the heat and stir in the chili powder. Use it immediately before it begins to harden. Use a spoon to drizzle the caramel over the cookies. The caramel hardens quickly. Store the cookies in an airtight container for up to a week.
- You probably want to finish baking all the cookies before you start the caramel since it hardens quickly.
- Be extremely careful when handling the caramel since it can easily burn you.
- The caramel top is hard and crunchy, but not so much that it will break a tooth.
- While these cookies are crunchy, I found them to have a nice texture when warmed in a microwave for 10-15 seconds.
So a HUGE thanks again to Sharon and Denise of Be Betsy for organizing and initiating this amazing event! And thank you to my friends Sandra of Sweet Sensations, and MJ from MJ’s Kitchen for Passing the Plate and cooking for the cure. It was an honor to bake with such fabulous women!
Recipe adapted from the Book of Baking.