Oh man, y’all. Caramel and gingerbread aren’t things that I’d typically pair together but this torte? This torte is pretty fantastic.

Challenge Butter and Good Cook recently asked me to feature one of their recipes in honor of their Recipe for Caring contest that is currently happening. Three celebrity chefs created recipes for the contest and the winner will receive $5,000 for the charity of their choice. So definitely check out the contest and vote for your favorite! You’re automatically entered to win $2,500 just for voting! Challenge Butter and Good Cook were also kind enough to offer a giveaway to my readers so keep reading!

This torte is rich and moist and one of my favorite gingerbread treats ever. It’s just a bit spicy thanks to the cinnamon and ginger so it works perfectly with the super sweet caramel. It’s also incredibly simple to make and looks really impressive.

And now for the giveaway! Challenge Butter and Good Cook have offered a holiday bakeware set from Good Cook as well as some Challenge Butter coupons. Enter below!

a Rafflecopter giveaway

 

Gingerbread Torte with Caramel Sauce

Ingredients

1/2 cup (1 stick) Challenge Butter
1/2 cup packed light brown sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup boiling water
For the Caramel Sauce
1 1/4 cups packed light brown sugar
1/2 cup (1 stick) Challenge Butter
1/2 cupwhipping cream

Instructions

  1. Preheat oven to 350F. Cream softened butter with sugar. Add egg and molasses; beat well.
  2. Combine: flour, baking powder, salt, ginger, and cinnamon. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition.
  3. Pour into a buttered 9-inch round spring form pan or cake pan. Bake 30 minutes or until top is browned and springs back when lightly pressed. Serve warm.
  4. To make the caramel sauce:
  5. Melt and stir butter and brown sugar in a medium saucepan over medium heat. Whisk in whipping cream and stir until sugar is dissolved and sauce is smooth, about 3 minutes. Let cool slightly. Drizzle over slices of the torte before serving.
http://fakeginger.com/2012/12/19/gingerbread-torte-with-caramel-sauce/

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Thanks for all the kind words about my husband last week. He still isn’t home – it’s actually become pretty funny. They were ON the plane the other day and then blah blah blah happened and they had to stay. Hopefully this week! My poor, sweet 3 year old is still waiting for his birthday party that was supposed to happen 2 weeks ago! Bless his heart.

I haven’t been doing much cooking lately but I’ve been baking tons and tons of cookies. I made two batches of these last week, one for me and one for my cookie swap people! They were really delicious but I forgot to take photos of either batch so yeah.

These cookies were on my to-do list last Christmas but I just ran out of time and they never got made. I wanted to get them done early in the season this year so it wouldn’t happen again! And I’m so happy that I did. They are definitely one of my favorite cookies I’ve made this year. Chewy and chocolatey and amazing!

One year ago:  Matafan
Two years ago: Peanut Butter Squares
Three years ago: Cranberry Apple Walnut Roll

Chewy Chocolate Gingerbread Cookies

from Martha Stewart Cookies, via Tracey's Culinary Adventures

Ingredients

7 ounces semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Instructions

  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
http://fakeginger.com/2012/12/03/chewy-chocolate-gingerbread-cookies-2/

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Sorry about the lack of posts this week. My husband was supposed to be home last weekend and well, that didn’t happen and I’ve been in a bit of a funk. I couldn’t pass up a Thirsty Thursday post though!

We went with ginger for our theme this week and y’all know I kind of hate ginger but you know what I do love? Gingerbread! So I made a gingerbread hot chocolate since it’s been so cold and windy here lately. It’s so good and the perfect way to warm up. I was worried my boys wouldn’t like it since it is spicy (cinnamon-spicy, not spicy-spicy) but they loved it and asked me to make another batch once the first was gone. And the little gingerbread marshmallows are just so cute!

Nicole made a Ginger Grapefruit Cocktail which I totally want to make because I am a sucker for anything grapefruit.

One year ago: Braised French Onion Chicken Thighs

Gingerbread Hot Chocolate

Ingredients

1 (1-inch) piece fresh ginger, peeled and sliced
10 whole cloves
2 (3-inch) cinnamon sticks
4 cups whole milk
1/3 cup firmly packed dark brown sugar
8 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
gingerbread marshmallows

Instructions

  1. Combine first 3 ingredients in an 8- x 10-inch piece of cheesecloth; pull edges together, and tie to secure.
  2. Warm milk and spice bundle in a 3-quart heavy saucepan over medium-low heat. Bring to a simmer. Remove from heat, cover, and steep 30 minutes.
  3. Remove spice bundle from milk. Heat milk mixture over medium-low heat until hot. Add brown sugar; cook, stirring constantly, until sugar melts. Add chocolate, stirring until chocolate melts. Stir in vanilla. Serve warm, topped with gingerbread marshmallows.
http://fakeginger.com/2012/11/29/gingerbread-hot-chocolate/

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