I reduced the amount of sugar in the mix since the topping makes them far too sweet, anyway. Also I choose to make them with olive oil, instead of any ‘shortening,’ and of course I use grated fresh ginger that gives them a lovely, fragrant kick.

As for the ‘molasses’ mentioned, the only kind we have here is Grape Molasses, which have a wonderfully deep flavor. In Greece the traditional Moustokouloura (grape molasses cookies) are vegan –no egg– as they are a favorite Lenten treat. But frankly, these gingery ones are far better-tasting and easier (!)

As for the ‘molasses’ mentioned, the only kind we have here is Grape Molasses, which has a wonderfully deep flavor. In Greece the traditional Moustokouloura (grape molasses cookies) are vegan –no egg– as they are a favorite Lenten treat. But frankly, these gingery ones are far better-tasting and easier (!)

 For about 3 dozen cookies

3/4 cup (138g) olive oil

1/2 cup (60g) sugar

1/2 teaspoon salt

2 teaspoons baking soda

1 large egg

1/3 cup (113g) grape molasses

2-3 tablespoons grated fresh ginger

2 1/3 cups (276g)  All-Purpose flour

1/2 teaspoon cloves

1 teaspoon cinnamon

For Coating

½ – 1 cup (50-200 g) sugar, preferably brown or light brown

1-2 teaspoons cinnamon

Preheat the oven to 375°F. Line with parchment paper two baking sheets.

Beat together the olive oil, sugar, salt, and baking soda.

Beat in the egg, then add the grape molasses and ginger.

Add the flour and spices, beating to make a smooth, somewhat stiff dough.

To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish.

Drop the dough in balls into the cinnamon-sugar mixture; a heaped tablespoon scoop is perfect here.

Roll the balls briefly in the sugar, then transfer to the prepared baking sheets, leaving at least 1 1/2″ between them; they’ll spread as they bake.

Bake the cookies for about 15 minutes, for cookies that are crisp/crunchy  or 3-4 min less, if you like them crisp around the edges, and “bendy” in the center.

Remove the cookies from the oven, and cool right on the pan, or on a rack. They are soft as they come out of the oven but harden later.

Cool completely, then store in a jar, at room temperature.

The post Ginger-Grape Molasses Cookies appeared first on Aglaia's Table οn Kea Cyclades.

“This holiday recipe comes from the baking expert Dorie Greenspan. She calls it “all-in-one” because it includes elements from both Thanksgiving and Christmas: pumpkin, nutmeg, cranberries and ginger. It’s really the perfect dessert for either feast, or any occasion in between,” writes Moskin in her introduction.

Both our friends, who were with us this past weekend, as well as Costas, who loves all kinds of moist and nutty cakes, agreed that this is a real treat!

It is very easy to make, especially if you bake it in two long cake pans, as I did, instead of the more elaborate but tricky Bundt pan.

No glaze is necessary, but if you happen to have some lemon curd it is a lovely addition!

Makes 2 long Cake Pans (more than 12 servings)

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

Fine zest from 1/2 lemon (optional)

2 teaspoons ground cinnamon

¼  teaspoon grated nutmeg

Pinch salt

2 large eggs, at room temperature

1 cup granulated sugar

½ cup packed light brown sugar

¾ cup light olive oil, plus more for the pan

2 teaspoons grated fresh ginger

1 ½  cups mashed baked butternut squash or pumpkin (or canned pumpkin purée)

1 cup cranberries, coarsely chopped

1 cup shelled pistachios (unsalted)

Lemon Curd for serving (optional)

Heat oven to 350 degrees with a rack in the center. Lightly oil two long  (6-cup) cake pans, preferably lined with parchment paper.

In a bowl whisk together the flour, baking powder, baking soda, lemon zest (if using) cinnamon, nutmeg, and salt.

Working with a stand mixer, preferably fitted with a whisk attachment, or using a hand mixer in a large bowl, beat together the eggs and both sugars at medium speed until light and fluffy, 3 or 5 minutes. Add the olive oil and grated ginger and beat for 2 minutes more.

Reduce the speed to low and add the squash or pumpkin. Don’t be concerned if the batter looks curdled. Add gradually the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pistachios. Scrape the batter into the pans and smooth the top.

Bake directly on the oven rack for about 50 minutes, or until a thin knife inserted into the center of the cake comes out clean.

Transfer to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack. Serve in thick slices with Lemon Curd, if you like.

The post Pumpkin, Cranberry, Ginger, and Pistachio Cake appeared first on Aglaia's Table οn Kea Cyclades.