Skip to content

Type what you have

Cook with

ginger ×
Easy Chewy Ginger Cookies
Snack

Easy Chewy Ginger Cookies

4.2

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk flour, ginger, baking powder, cinnamon, and salt together in a bowl.
  3. 3 Beat butter in a large bowl until creamy. Gradually beat in 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Stir 1/2 of the flour mixture into butter mixture; add remaining flour mixture and stir until dough is just-combined.
  4. 4 Pour 3/4 sugar into a shallow bowl. Roll dough into 2 inch balls and roll each ball in sugar to coat. Place sugar-coated dough balls 2 1/2-inches apart on a baking sheet.
  5. 5 Bake in the preheated oven until cookies are light brown and puffed, 12 to 14 minutes. Cool on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.

By Polychrome

Orange Ginger Bread
Snack

Orange Ginger Bread

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
  2. 2 When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.

By SINFONY_STAR

Eloise's Ginger Cookies
Snack

Eloise's Ginger Cookies

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat 1 cup white sugar and shortening together in a large bowl until light and creamy. Add molasses and egg; beat until smooth.
  3. 3 Whisk flour, baking soda, ginger, cinnamon, and salt together in a bowl. Gradually stir flour mixture into shortening mixture until dough is just-combined.
  4. 4 Pour 1/2 cup white sugar into a shallow bowl. Roll dough into 1-inch balls and roll each ball in sugar to coat; place 2-inches apart on a baking sheet.
  5. 5 Bake in the preheated oven until set and lightly golden, 10 to 15 minutes.

By Tri-Anne's Recipe

Baked Bananas
Snack American

Baked Bananas

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
  2. 2 Arrange banana halves in the prepared baking dish. Drizzle with maple syrup; sprinkle with cinnamon, ginger, and nutmeg. Cover dish with aluminum foil.
  3. 3 Bake in the preheated oven until heated through, 10 to 15 minutes.

By HurdBird

Ginger Cookies from Stevia In The Raw
Snack

Ginger Cookies from Stevia In The Raw

4.7

Prep
120 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 Combine flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl; set aside.
  3. 3 Beat butter, Stevia in the Raw, and 1/4 cup Sugar in the Raw in a large bowl with a mixer at medium-high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture. Refrigerate dough for 1 to 2 hours or until easy to handle. (See Tip below.)
  4. 4 Place 1/3 to 1/2 cup Sugar in the Raw in a small dish. Shape dough into 3/4-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets.
  5. 5 Bake 7 to 10 minutes or just until edges begin to brown. (Do not overbake or cookies will be dry.) Cool 1 minute on baking sheet, then remove to wire racks to finish cooling.

By In The Raw

Pumpkin Pie from Almond Breeze®
Snack

Pumpkin Pie from Almond Breeze®

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees.
  2. 2 In a large bowl, combine eggs, egg yolk, sugar, cinnamon, salt, nutmeg, ginger and ground cloves.
  3. 3 Gradually stir in Original or Vanilla Almond Breeze, then stir in pumpkin puree.
  4. 4 Pour filling into premade pie shell.
  5. 5 Bake for 50 to 55 minutes or until filling is set.

By Almond Breeze

Ground Beef Jerky
Snack American

Ground Beef Jerky

3.6

Prep
15 min
Cook
330 min
Total
345 min

Instructions

  1. 1 Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
  2. 2 Pass beef mixture through a meat grinder set with the finest blade.
  3. 3 Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
  4. 4 Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
  5. 5 Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

By Allrecipes Member

Kelewele (Spicy Fried Plantains)
Snack African

Kelewele (Spicy Fried Plantains)

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 While the oil is heating, purée onion in a blender until smooth. Stir in ginger and cloves.
  3. 3 Place plantains in a bowl and pour onion mixture over top. Add chile pepper and salt; mix until plantains are coated.
  4. 4 Fry plantains in the hot oil until browned on all sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-line plate.

By aduani

Pecan Sweet Potato Bread
Snack

Pecan Sweet Potato Bread

4.8

Prep
20 min
Cook
60 min
Total
205 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended.
  3. 3 Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans.
  4. 4 Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.

By Chef Jen

Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars
Snack

Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars

4.0

Prep
10 min
Cook
24 min
Total
44 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
  2. 2 Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
  3. 3 Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.

By Becel

Cake Mix Gingerbread Men
Snack American

Cake Mix Gingerbread Men

4.8

Prep
30 min
Cook
10 min
Total
180 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine cake mix, flour, eggs, oil, molasses, and ginger in a large bowl (mixture will be soft). Refrigerate 2 hours.
  3. 3 Place dough on a lightly floured surface; cover with waxed paper. Roll out dough to 1/4-inch thickness. Cut with a gingerbread man cookie cutter. Place 3 inches apart on an ungreased cookie sheet. Decorate with nonpareil sprinkles.
  4. 4 Bake in the preheated oven for 8 to 10 minutes, or until edges start to brown. Remove immediately to a cooling rack.
  5. 5 Place icing in zip-top freezer bag. Snip the tip off one corner to make a small hole. Pipe a face and ruffles onto each cookie.

By Duncan HinesR Canada

Ginger Apple Cups
Snack

Ginger Apple Cups

Prep
30 min
Cook
8 min
Total
38 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray mini-muffin tins with non-stick cooking spray.
  2. 2 Combine Mott's® Natural Applesauce and 2 teaspoons cinnamon in a small saucepan. Bring to a simmer over medium hear. Lower heat and continue to simmer, stirring occasionally, until thickened, about 8 minutes. Remove from heat and cool.
  3. 3 Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.
  4. 4 Cream together in a large bowl the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and place then into prepared mini-muffin tins.
  5. 5 Bake until light brown, 8 to 10 minutes. Allow cookies to cool in pan for 10 minutes. To make a well for the filling, press down centers of cookies with your fingertip or rounded end of a cooking utensil. Cool completely on a wire rack. If not serving immediately, store in airtight container.
  6. 6 Prior to serving, fill cups with a small spoonful of applesauce mixture.
  7. 7 Stir together confectioners sugar and cider. Drizzle filled cups with glaze.

By Mott's

Beer-Marinated Deer Jerky
Snack American

Beer-Marinated Deer Jerky

5.0

Prep
15 min
Cook
Total
855 min

Instructions

  1. 1 Trim and discard any fat or gristle from venison.
  2. 2 Combine beer, soy sauce, Worcestershire sauce, salt, garlic, curry powder, black pepper, and ginger in a medium stainless steel bowl; add venison and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator 8 hours to overnight.
  3. 3 Remove venison from marinade and shake off excess. Discard remaining marinade.
  4. 4 Place venison on the racks of a dehydrator leaving room for air to circulate.
  5. 5 Dehydrate venison according to manufacturer's instructions until reaches desired consistency, 6 to 8 hours.

By Phillip Miller

Sweet Potato Peach Bake
Snack American

Sweet Potato Peach Bake

4.8

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place sweet potatoes into a large bowl and cut into slightly smaller pieces. Reserve 4 to 5 peach slices for garnish; add remaining peach slices to potatoes in the bowl. Add 1/2 cup reserved peach juice, ginger, salt, and pepper; mix until well combined. Transfer mixture to a 2-quart baking dish.
  3. 3 In a small bowl, stir together pecans and brown sugar. Sprinkle over the top of casserole and arrange reserved peach slices in a line down the center.
  4. 4 Bake in the preheated oven until casserole is hot and bubbly, 35 to 40 minutes

By Bruce's Yams

Our Apple Butter
Snack American

Our Apple Butter

4.6

Prep
15 min
Cook
540 min
Total
555 min

Instructions

  1. 1 Place apples, in batches, into a blender; blend until no large chunks remain. Transfer to a slow cooker.
  2. 2 Add white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger to the slow cooker; stir to combine.
  3. 3 Cook, uncovered, on High for 1 hour. Cover slow cooker; cook on High until smooth, 6 to 8 hours, stirring twice per hour. Uncover; cook and stir until thick and spreadable, 2 to 4 hours more.
  4. 4 Meanwhile, inspect eleven 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Spoon apple butter into sterilized jars, filling to within 1 inch of the top; seal and freeze.

By Shellie

Gluten-Free Raisin Oatmeal Cookies
Snack

Gluten-Free Raisin Oatmeal Cookies

4.3

Prep
25 min
Cook
18 min
Total
113 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
  3. 3 Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
  4. 4 Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
  5. 5 Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
  6. 6 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  7. 7 Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Terri Johnson

Instant Pot® Applesauce
Snack American

Instant Pot® Applesauce

5.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Use a vegetable peeler to remove 2 thick strips of lemon peel, being careful to avoid the bitter pith. Tie up lemon peel, cinnamon stick, ginger, star anise, and cloves in cheesecloth for easy retrieval after cooking.
  2. 2 Place apples in a multi-functional pressure cooker (such as Instant Pot®). Add cheesecloth bundle, water, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Avoid releasing pressure manually as hot applesauce may splutter up through the vent. Remove the cheesecloth bundle with a slotted spoon and discard.
  4. 4 Mix brown sugar into the applesauce until dissolved. Taste and adjust the level of sweetness if needed.

By LauraF

Miss Julie's Pumpkin Meringue Pie
Snack

Miss Julie's Pumpkin Meringue Pie

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate.
  3. 3 Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil.
  4. 4 Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C).
  6. 6 Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling.
  7. 7 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C).
  8. 8 While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more.
  9. 9 Spoon meringue onto the pie, using the back of a spoon to form small peaks.
  10. 10 Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

By Julie

Pumpkin Energy Bars
Snack

Pumpkin Energy Bars

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
  2. 2 Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
  3. 3 Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

By Deiberts

Ron's Fruit Bread
Snack

Ron's Fruit Bread

4.5

Prep
5 min
Cook
180 min
Total
185 min

Instructions

  1. 1 Place ingredients in order suggested by your manufacturer.
  2. 2 Select sweet bread setting. Add the raisins and mixed peel when the machine beeps, or 5 minutes before kneading is complete.

By Ron Evers

Amazing Turkey Jerky
Snack American

Amazing Turkey Jerky

3.5

Prep
25 min
Cook
Total
445 min

Instructions

  1. 1 Combine ground turkey, soy sauce, honey, Worcestershire sauce, apple cider vinegar, liquid smoke, garlic powder, pepper, ginger, olive oil, and beef bouillon in a large bowl. Mix well and cover. Marinate in the refrigerator for 2 to 12 hours.
  2. 2 Tape 2 paint stir sticks 2 inches apart on a flat work surface. Cover with a large piece of plastic wrap. Place a golfball-sized piece of turkey mixture between the sticks. Cover with another piece of plastic wrap. Roll turkey mixture into a thin strip using a rolling pin. Transfer strip to a dehydrator tray. Repeat with remaining turkey mixture.
  3. 3 Dehydrate at 160 degrees F (70 degrees C) until thoroughly dried, 5 to 8 hours.

By PJB

Old Fashioned Pumpkin Butter
Snack American

Old Fashioned Pumpkin Butter

5.0

Prep
10 min
Cook
50 min
Total
630 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
  3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
  4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
  5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

By John Mitzewich

Fig and Honey Jam with Walnuts
Snack American

Fig and Honey Jam with Walnuts

4.7

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a pot; bring to a boil. Reduce heat; simmer until figs are soft, about 1 hour and 15 minutes.
  2. 2 Purée fig mixture with an immersion blender until jam reaches desired consistency; stir in walnuts. Continue cooking until flavors meld, about 15 minutes more.
  3. 3 Pour jam into a container. Store in the refrigerator for up to one month.

By Rachel Swiger-Imhoff

Crisp Bread and Butter Pickles
Snack American

Crisp Bread and Butter Pickles

4.8

Prep
30 min
Cook
20 min
Total
860 min

Instructions

  1. 1 Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  2. 2 Combine cucumbers and onions in a large bowl, layering with canning salt: cover with ice cubes. Let stand for 1 hour and 30 minutes. Drain; rinse; drain again and set aside.
  3. 3 Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil.
  4. 4 Pack cucumber mixture and liquid into the hot, sterilized jars, filling to within 1/2 inch of the top. Add rounded 1/8 teaspoon pickle crisp granules to each jar. Remove air bubbles. Top with the lids and screw the rings on tightly.
  5. 5 Process in a boiling-water canner for 10 minutes, adjusting for altitude.
  6. 6 Remove the jars from the canner and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Ball

Chai Butter Tarts
Snack American

Chai Butter Tarts

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
  2. 2 Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
  3. 3 Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
  4. 4 Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.

By Jody

Shana's Spaghetti Squash Muffins
Snack American

Shana's Spaghetti Squash Muffins

Prep
20 min
Cook
110 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash, cut-side down, in a shallow baking pan; add about 1 inch water.
  2. 2 Bake in the preheated oven until flesh is soft, about 1 hour 25 minutes. Scoop out flesh with a spoon; set aside 2 cups. Refrigerate until cool, 15 to 20 minutes. Save any remaining squash flesh for another use.
  3. 3 Increase oven temperature to 400 degrees F (200 degrees C). Lightly grease two 12-cup muffin tins.
  4. 4 Whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, allspice, and salt together in a large bowl.
  5. 5 Combine milk, eggs, butter, and vanilla extract in a separate bowl; stir in spaghetti squash. Fold squash mixture into flour mixture just until moistened.
  6. 6 Spoon batter into the prepared muffin cups, filling each 1/2 full.
  7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 25 minutes. Transfer to wire racks to cool completely.

By starfroggie

Pumpkin Nut Muffins
Snack American

Pumpkin Nut Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and ginger together on wax paper.
  3. 3 Beat sugar, pumpkin purée, buttermilk, melted butter, eggs, molasses, and vanilla extract together in a bowl; stir in flour mixture until just moistened. Fold in pecans.
  4. 4 Divide batter among the prepared muffin cups, filling each almost to the top.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool. Serve warm.

By Amy Posont

Butternut Squash and Cranberry Muffins
Snack American

Butternut Squash and Cranberry Muffins

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
  2. 2 Whisk flour, white sugar, brown sugar, cinnamon, baking powder, ground nutmeg, cloves, baking soda, and freshly grated nutmeg together in a bowl; fold in cranberries. Beat butternut squash, eggs, coconut oil, safflower oil, and ginger together in a separate bowl until smooth; stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers of muffins comes out clean, about 25 minutes.

By InvisiGyrl

Cantaloupe Bread with Praline Glaze
Snack American

Cantaloupe Bread with Praline Glaze

4.5

Prep
15 min
Cook
65 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9x5-inch loaf pans.
  2. 2 Beat sugar, puréed cantaloupe, oil, eggs, and vanilla in a large bowl with an electric mixer until well combined. Whisk flour, cinnamon, baking soda, salt, baking powder, and ginger together in a separate bowl. Stir flour mixture into cantaloupe mixture until combined. Divide batter evenly between the prepared pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the centers of loaves comes out clean, about 1 hour.
  4. 4 Meanwhile, make praline glaze: Combine brown sugar and butter in a microwave-safe bowl. Cook on High in the microwave for about 3 minutes, stirring every minute, until smooth.
  5. 5 Pour sauce over warm loaves. Cool for 1 hour before serving.

By Kaddy

Chef John's Gingersnap Cookies
Snack American

Chef John's Gingersnap Cookies

4.9

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
  2. 2 Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar into a shallow dish for rolling cookies.
  4. 4 Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on the prepared baking sheet. Slightly flatten cookies to about 1/4-inch thick; sprinkle with a pinch more sugar.
  5. 5 Bake in batches in the preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

By John Mitzewich