Gingerbread Bars

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature

3/4 cup (packed) dark brown sugar

7 1/2 tablespoons sugar, divided

2 large eggs

1/4 cup light (unsulfured) molasses
(1/2 cup dried blueberries or other dried fruit, optional)

Heat oven to 350°F.  Butter and flour a 15x10x1-inch baking sheet.

Place 2 cups flour in medium bowl.  Transfer 2 tablespoons of the flour to small bowl and reserve.  Add spices, baking soda, and salt to flour in medium bowl; whisk to blend.

Using an electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy.  Beat in eggs, 1 at a time, then molasses.  Add dry ingredients to butter mixture and beat to blend.  Add the dried fruit, if using.

Spread batter evenly in prepared pan.  Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.

Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes.  Cool completely in pan on rack.  Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 3 1/2x1 3/4 inches. 

Can be made 2 days ahead.  Store airtight at room temperature.

Makes about 24 bars.

From Bon Appetit

Honey-Cornmeal Ice Cream Cones

1 large egg
1 egg white
7 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup flour
2 tablespoons unsalted butter, melted
2 teaspoons honey
1/4 cup stone-ground cornmeal

Heat the oven to 350°F.
 
In a small mixing bowl, stir together the egg and egg white, sugar, and vanilla.  Stir in the salt and half of the flour.  Mix together the melted butter and the honey, then add to the flour mixture.  Beat in the rest of the flour and the cornmeal until smooth.

Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across.  Try to get the circles as even and smooth as possible.  Two are likely to fit on one standard baking sheet.

Put the baking sheet in the oven and begin checking after about 10 minutes.  Depending on your oven, they'll take between 10 and 15 minutes to bake.  The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though).  Remove the baking sheet from the oven.  Use a thin metal spatula to loosen the edge of one disc.  Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed.  Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool.  Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.

Repeat, using the remaining batter.  It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.


Makes 4 to 6 cones.

From The Perfect Scoop by David Lebovitz

Note: These can also be made in an electric waffle-cone maker.

Gingersnap Ice Cream Cones

1/4 cup egg whites (about 2 large egg whites)
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1 tablespoon mild molasses
1/8 teaspoon salt
2/3 cup flour
2 tablespoons unsalted butter, melted

Heat the oven to 350°F.
 
In a small mixing bowl, stir together the egg whites, sugar, spices, vanilla, and molasses.  Stir in the salt and half of the flour, then mix in the melted butter.  Beat in the rest of the flour until smooth.

Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across.  Try to get the circles as even and smooth as possible.  Two are likely to fit on one standard baking sheet.

Put the baking sheet in the oven and begin checking after about 10 minutes.  Depending on your oven, they'll take between 10 and 15 minutes to bake.  The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though).  Remove the baking sheet from the oven.  Use a thin metal spatula to loosen the edge of one disc.  Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed.  Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool.  Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.

Repeat, using the remaining batter.  It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.


Makes 4 to 6 cones.

From The Perfect Scoop by David Lebovitz

Note: These can also be made in an electric waffle-cone maker.

Chocolate Ice Cream Cones

1/4 cup egg whites (about 2 large egg whites)
1/2 cup sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
6 tablespoons flour
3 tablespoons unsweetened Dutch-process cocoa powder
2 tablespoons unsalted butter, melted

Heat the oven to 350°F.
 
In a small mixing bowl, stir together the egg whites, sugar, and vanilla.  Stir in the salt and half of the flour, then mix in the melted butter.  Beat in the rest of the flour and the cocoa powder until smooth.

Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across.  Try to get the circles as even and smooth as possible.  Two are likely to fit on one standard baking sheet.

Put the baking sheet in the oven and begin checking after about 10 minutes.  Depending on your oven, they'll take between 10 and 15 minutes to bake.  Remove the baking sheet from the oven.  Use a thin metal spatula to loosen the edge of one disc.  Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed.  Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool.  Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.

Repeat, using the remaining batter.  It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.


Makes 4 to 6 cones.

From The Perfect Scoop by David Lebovitz

Note: These can also be made in an electric waffle-cone maker.

Ice Cream Cones

1/4 cup egg whites (about 2 large egg whites)
7 tablespoons sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup flour
2 tablespoons unsalted butter, melted

Heat the oven to 350°F.
 
In a small mixing bowl, stir together the egg whites, sugar, and vanilla.  Stir in the salt and half of the flour, then mix in the melted butter.  Beat in the rest of the flour until smooth.

Line a baking sheet with parchment paper and use a small offset spatula to spread 2 tablespoons of batter into a circle 6 inches across.  Try to get the circles as even and smooth as possible.  Two are likely to fit on one standard baking sheet.

Put the baking sheet in the oven and begin checking after about 10 minutes.  Depending on your oven, they'll take between 10 and 15 minutes to bake.  The circles should be a deep golden brown throughout (some lighter and darker spots are inevitable, though).  Remove the baking sheet from the oven.  Use a thin metal spatula to loosen the edge of one disc.  Slide the spatula under the disk, quickly flip it over, and immediately roll it around a wooden cone, pressing the seam firmly on the counter to close the cone and pinching the point at the bottom securely closed.  Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a rack or tall glass to cool.  Roll the other cone the same way - if it is too firm, return the baking sheet to the oven for a minute or so until it is pliable again.

Repeat, using the remaining batter.  It will be easier to spread the batter if you slide the reusable parchment paper off the baking sheet; any heat from the baking sheet will make the batter difficult to spread.


Makes 4 to 6 cones.

From The Perfect Scoop by David Lebovitz

Note: These can also be made in an electric waffle-cone maker.

Chocolate Tuile Ice Cream Cones

4 tablespoons unsalted butter, room temperature
1/3 cup confectioners' sugar
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons Dutch-process cocoa powder
2 large egg whites, room temperature

Heat oven to 475°F.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes.  Add flour and cocoa and mix to combine.  Gradually beat in egg whites and continue to beat for 4 minutes.

Trace a 5-inch circle onto a flexible plastic mat, and use a utility knife to cut out a circle to make a stencil.

Place the stencil on a baking sheet. Using a small offset spatula, spread a thin layer of batter over the stencil, then carefully lift up the stencil.  Repeat to fill baking sheet.  Transfer to the oven and bake for 2 to 3 minutes.  Using a spatula, remove from sheet and roll around a wooden cone.  Let cool completely.


Makes about 16 cones.

From Martha Bakes by Martha Stewart