Cole's Moveable Feast

Cole's Moveable Feast
Cole

Thursday, October 21, 2010

Applesauce Gingerbread

This is absolutely delicious. I love it plain, but you can dust it with powdered sugar before serving (if you dust it before that, this moist cake will absorb the sugar after a while). Or drizzle with a simple lemon juice/powdered sugar icing (see gingerbread cookies recipe below for detailed instructions). By the way, studies show apples are good for asthma sufferers!

Preheat oven to 325, grease and flour an 8x8 inch baking pan.
Bring to a boil in a medium saucepan:
* 1 cup applesauce
Remove from heat and stir in:
* 1/2 cup molasses
* 1 tsp. baking soda
The mixture will foam and bubble when stirred. Set aside to cool slightly.
Meanwhile, sift together and set aside:
* 1.5 cups unbleached all-purpose flour
* 1 tsp. ground ginger
* 2 tsp. ground cinnamon
* 1/2 tsp. ground cloves
* 1/4 tsp. salt
Whisk until frothy in the bowl of a mixer:
* egg replacer equivalent of 2 eggs
Add and beat on medium for 3 to 4 minutes until very smooth:
* 2/3 c. dark brown sugar, firmly packed
Gradually beat in
* 1/3 c. canola oil
Fold in the flour mixture in three parts, alternating with the applesuce mixture in two parts. Scrape the batter into the prepared baking pan. Bake until a knife inserted into the center comes out clean, about 40 minutes. Let cool in the pan on a rack for 10 minutes. Turn out onto the rack, right side up, to cool fully.

Thursday, October 7, 2010

Reduced Fat Gingerbread Cookies with Lemon Icing

These are just so delicious and easy to make. I adapted them from the recipe in Joy of Cooking.





* 3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 3/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 tablespoon ground ginger
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground cloves
* 6 tablespoons non-dairy butter (3/4 stick)
* 3/4 cup dark brown sugar
* 1 large egg (replacer)
* 1/2 cup molasses
* 2 teaspoons vanilla
* 1 teaspoon finely grated lemon zest

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg (replacer) on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half, wrap each half in wax paper and refrigerate for at least an hour.
6. Preheat oven to 375 degrees and line cookie sheets with parchment paper.
7. Place one portion of the dough on a lightly floured surface.
8. Sprinkle flour lightly over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick.
10. Use additional flour to avoid sticking.
11. Cut out cookies with desired cutter and transfer to cookie sheet, working quickly and lifting dough often.
12. Space cookies 1 1/2-inches apart.
13. Bake one sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
14. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

ICING: In bowl, whisk together 2 cups powdered sugar, 4 to 5 tablespoons fresh lemon juice, and a few drops of food coloring if desired. Use to ice cooled cookies.