Type what you have

Ingredients

• ✓ ginger
• biscuit baking mix
• white sugar
• pumpkin pie spice
• molasses
• applesauce
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).Grease a cookie sheet.
2. 2 In a medium bowl, stir together the baking mix, white sugar, pumpkin pie spice and ginger. Mix in the molasses, applesauce and egg until the mixture forms a ball. Turn out onto a lightly floured surface and knead for 10 turns. Place onto the prepared cookie sheet and pat into a 10 inch circle.
3. 3 Bake for 15 minutes in the preheated oven. Cut into wedges while still warm and serve with vanilla ice cream.

By Sara

Ingredients

• ✓ ginger
• pineapple
• rum
• brown sugar
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Peel and core whole pineapple, then slice into eight rings. Place pineapple rings in a shallow dish or resealable plastic bag. Mix together rum, brown sugar, cinnamon, ginger, nutmeg, and cloves in a small bowl. Pour marinade over pineapple. Cover and refrigerate 1 hour to overnight.
2. 2 Preheat the grill for high heat. Lightly oil the grate.
3. 3 Remove pineapple rings from the dish and reserve remaining marinade for serving.
4. 4 Grill pineapple rings until dry and char-marked, about 7 minutes on each side. Serve with remaining marinade.

By Michael Fischer

Ingredients

• ✓ ginger
• dark chocolate chip
• cinnamon
• black pepper
• salt
• cayenne pepper
• heavy cream
• dark chocolate chip
• gingersnap cookie

Instructions

1. 1 Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
2. 2 Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
3. 3 Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
4. 4 Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.

By John Mitzewich

Ingredients

• ✓ ginger
• rhubarb
• white sugar
• all-purpose flour
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread rhubarb into a 1 1/2-quart casserole dish to cover the bottom completely. Sprinkle white sugar evenly over the rhubarb.
3. 3 Mix flour, brown sugar, ginger, and cinnamon together in a large bowl. Blend butter into the sugar mixture with a pastry cutter until the mixture forms crumbs the size of a small pea; spread over the rhubarb.
4. 4 Bake in preheated oven until the top is lightly browned, about 30 minutes. Cool crisp before serving.

By Cheerios

Ingredients

• ✓ ginger
• white sugar
• sweetened condensed milk
• coconut cream
• butter
• coconut extract
• vanilla extract
• angostura bitters

Instructions

1. 1 Line a baking dish with aluminum foil.
2. 2 Mix sugar, sweetened condensed milk, coconut cream, and butter together in a pot; bring to a simmer until temperature of milk mixture reaches 225 degrees F (110 degrees C), about 30 minutes.
3. 3 Stir coconut extract, ginger, vanilla extract, and bitters into milk mixture; continue simmering until temperature reaches 236 degrees F (113 degrees C), about 10 minutes. Remove pot from heat and let fudge stand for 2 minutes.
4. 4 Pour fudge into the prepared baking dish; refrigerate until set, about 2 hours.

By Danielle 'Aminah' Samuels

Ingredients

• ✓ ginger
• all-purpose flour
• baking soda
• baking powder
• clove
• cinnamon
• allspice
• brown sugar

Instructions

1. 1 Mix together 2 cups flour, baking soda, and baking powder in a medium bowl.
2. 2 Mix together remaining 1 1/2 cups flour, ginger, cloves, cinnamon, and allspice in a separate bowl.
3. 3 Layer flour-baking powder mixture, brown sugar, and flour-spice mixture into a 1-quart wide mouth canning jar, in that order. Pack firmly after adding each layer.
4. 4 Cover the jar with a lid and seal well. Write an instructions tag and attach it to the jar.

By Staci

Ingredients

• ✓ ginger
• pumpkin puree
• sweetened condensed milk
• egg
• cinnamon
• nutmeg
• salt
• pie crust

Instructions

1. 1 Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk pumpkin puree, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt together in a medium bowl until smooth.
3. 3 Pour into crust. Bake in the preheated oven for 15 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted 1 inch from the crust comes out clean, 35 to 40 minutes. Let cool before serving.
5. 5 Enjoy!

By Eagle brand

Ingredients

• ✓ ginger
• all-purpose flour
• cinnamon
• brown sugar
• lard
• butter
• white vinegar
• baking soda
• molasses

Instructions

1. 1 Sift flour, cinnamon, and ginger together in a large bowl. Add sugar and mix well. Work lard and butter into the flour mixture using a pastry blender.
2. 2 Combine vinegar and baking soda in a small bowl; mix to dissolve. Add mixture to the flour mixture in the bowl. Add molasses and mix thoroughly. Place dough in the refrigerator until chilled, about 30 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll dough out very thin on a floured surface. Cut into shapes using fancy cookie cutters.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes.

By ARBethany

Ingredients

• ✓ ginger
• all-purpose flour
• baking soda
• salt
• white sugar
• butter
• molasses
• egg

Instructions

1. 1 Combine flour, baking soda, and salt in a large bowl.
2. 2 Beat 1 cup sugar, butter, and ginger in a large bowl with an electric mixer until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll chilled dough into 1 1/2 inch balls. Roll balls in remaining sugar, then place 2 inches apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until mostly (but not fully) set in the centers and edges are starting to brown, about 15 minutes. Let stand for 1 minute on the baking sheets, then remove to wire racks and let cool completely.

By Noel Lenhart

Ingredients

• ✓ ginger
• butter
• brown sugar
• egg
• molasses
• all-purpose flour
• baking soda
• cinnamon

Instructions

1. 1 In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

• ✓ ginger
• cooking spray
• pumpkin puree
• skim milk
• sucralose sweetener
• egg substitute
• vanilla extract
• cinnamon
• nutmeg

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.
2. 2 Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.
3. 3 Bake in the preheated oven until the center is set, about 30 minutes. Remove from the oven and cool completely before serving.

By Elaine S

Ingredients

• ✓ ginger
• rhubarb stalk
• strawberry
• sugar
• raisin
• all-purpose flour
• pastry
• egg white
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine rhubarb, strawberries, sugar, raisins, flour, and ginger in a bowl; set filling aside for 15 minutes.
3. 3 Meanwhile, roll out half the dough to fit a 9-inch pie plate; place into a 9-inch pie plate. Roll out remaining dough on a floured work surface into a 10-inch circle. Cut into ¾-inch wide strips with a sharp knife or pastry wheel; set aside.
4. 4 Brush bottom crust with egg white; pour in filling and dot evenly with butter. Place pie on a rimmed baking sheet.
5. 5 Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
6. 6 Bake in the preheated oven for 20 minutes. Reduce the oven temperature to 400 degrees F (205 degrees C); bake until golden, about 20 minutes more. Line crust edges with aluminum foil if they begin to brown too quickly.

By Sue Walker

Ingredients

• ✓ ginger
• pie crust
• white sugar
• cinnamon
• salt
• clove
• egg
• pumpkin
• evaporated milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine sugar, cinnamon, salt, ginger, and cloves in small bowl.
3. 3 Beat eggs lightly in large bowl.
4. 4 Stir in pumpkin and sugar-spice mixture.
5. 5 Gradually stir in evaporated milk. Pour into pie shell.
6. 6 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue to bake until a knife inserted near the center comes out clean, 40 to 50 more minutes. Remove from the oven and set on a wire rack to cool to room temperature.
7. 7 Serve cooled pie immediately or refrigerate until ready to serve. (Do not freeze as this will cause the crust to separate from the filling.)

By Nestle Toll House

Ingredients

• ✓ ginger
• cream cheese
• white sugar
• pumpkin puree
• cinnamon
• nutmeg
• egg
• salt
• pastry shell

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese and sugar together until combined; add pumpkin and spices. Beat in eggs one at a time. Add salt; beat until creamy.
3. 3 Pour the mixture evenly into the two prepared crusts.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 50 minutes. Let cheesecake cool completely in the pan on a wire rack. Refrigerate at least 4 hours before serving for best results.

By J M Thomas

Ingredients

• ✓ ginger
• pumpkin puree
• white sugar
• cinnamon
• salt
• heavy cream
• milk
• egg
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pumpkin puree in a saucepan over medium-high heat; cook and stir until slightly dry and caramelized, 10 to 20 minutes. Remove from the heat.
3. 3 Stir sugar, cinnamon, ginger, and salt into the caramelized pumpkin until well combined. Mix in cream, milk, and eggs until smooth. Pour into the cold pie crust.
4. 4 Bake in the preheated oven until crust is golden brown and filling is mostly set except for a small spot in the center that jiggles when the pie is shaken slightly, 25 to 55 minutes.
5. 5 Remove from the oven and allow to cool completely on wire rack before cutting.

By SARALAUGHS52

Ingredients

• ✓ ginger
• egg
• pumpkin puree
• white sugar
• salt
• cinnamon
• nutmeg
• vanilla ice cream
• pie shell

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk eggs together in a large bowl. Stir in pumpkin purée, sugar, salt, cinnamon, ginger, and nutmeg. Add ice cream, stirring until smooth. Divide filling between pie shells.
3. 3 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling sets, 30 to 40 minutes more.

By Cindy Catudal Shank

Ingredients

• ✓ ginger
• yellow cake mix
• white sugar
• baking soda
• cinnamon
• pumpkin puree
• vegetable oil
• egg
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
2. 2 Stir cake mix, sugar, baking soda, cinnamon, and ginger together in a large bowl. Make a well in the center and pour in pumpkin puree, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chopped pecans. Pour batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes. Allow to cool.

By doxie1

Ingredients

• ✓ ginger
• nectarine
• plum
• raspberry
• all-purpose flour
• white sugar
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread nectarine and plum pieces into a 9x13-inch baking dish; sprinkle raspberries over top.
3. 3 Whisk flour, white sugar, brown sugar, ginger, and cinnamon together in a large bowl until well combined; cut in butter with a pastry cutter or 2 knives until mixture resembles coarse crumbs. Spread crumb mixture evenly over fruit.
4. 4 Bake in the preheated oven for 15 minutes. Rotate the dish; continue baking, 10 to 15 minutes more. Place the dish under the broiler, if topping is still pale, until browned, 1 to 3 minutes.

By Kay

Ingredients

• ✓ ginger
• all-purpose flour
• baking soda
• salt
• brown sugar
• butter
• molasses
• egg
• crystallized ginger
• ginger root

Instructions

1. 1 Whisk flour, ginger, baking soda, and salt together in a bowl.
2. 2 Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.
3. 3 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.

By Laria Tabul

Ingredients

• ✓ ginger
• sugar pumpkin
• vegetable oil
• salt
• cinnamon
• egg
• honey
• milk
• heavy cream
• pie crust

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with aluminum foil; lightly oil the foil.
2. 2 Cut pumpkin in half; remove seeds. Lightly oil cut surfaces; place cut-sides down on the prepared jelly roll pan.
3. 3 Bake in the preheated oven until flesh is fork-tender, about 45 minutes. Cool until just warm.
4. 4 Increase the oven temperature to 400 degrees F ( 205 degrees C).
5. 5 Scrape out pumpkin flesh into a bowl; mash by hand or purée in small batches in a blender.
6. 6 Place pie dough into the bottom and up sides of a 9-inch pie plate; flute edges
7. 7 Combine 2 cups pumpkin purée, salt, ginger, and cinnamon, in a large bowl; beat in eggs, honey, milk, and cream. Pour filling into pie shell.
8. 8 Bake in the preheated oven until a knife inserted 1 inch from the edge of pie comes out clean, 50 to 55 minutes. Cool on a wire rack.

By Cali

Ingredients

• ✓ ginger
• all-purpose flour
• rolled oat
• walnut
• brown sugar
• butter
• cornstarch
• white balsamic vinegar
• strawberry
• vanilla ice cream

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
2. 2 Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
3. 3 Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
4. 4 Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
5. 5 Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream. Recipe developed by Liv Dansky

By Diana Moutsopoulos

Ingredients

• ✓ ginger
• pie crust
• pumpkin pie filling
• evaporated milk
• white sugar
• cinnamon whiskey
• egg
• salt
• clove
• cinnamon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Evenly pierce entire pie crust with a fork.
3. 3 Bake crust in the preheated oven until golden brown, about 12 minutes. Remove from the oven; increase oven temperature to 425 degrees F (220 degrees C).
4. 4 Combine pumpkin pie filling, evaporated milk, sugar, whiskey, eggs, salt, ginger, cloves, and cinnamon in a large bowl; beat with an electric mixer until just blended. Pour into the pre-baked pie crust.
5. 5 Return to the preheated oven and bake pie for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until filling is set and no longer jiggles, and a toothpick inserted into the center comes out clean, about 45 minutes.
6. 6 Remove from the oven and let cool to room temperature before serving, about 2 hours.

By Shawn Englert

Ingredients

• ✓ ginger
• brown sugar
• salt
• cinnamon
• nutmeg
• allspice
• clove
• pumpkin
• egg
• evaporated milk
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
3. 3 Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.

By Summerpls

Ingredients

• ✓ ginger
• rolled oat
• all-purpose flour
• baking soda
• nutmeg
• butter
• sugar
• egg
• rhubarb
• crystallized ginger

Instructions

1. 1 Gather all ingredients.
2. 2 Pulse oats in a food processor until smaller crumbs form while some larger pieces remain intact, 8 to 10 pulses. Add oats to a large bowl along with flour, baking soda, ginger, and nutmeg.
3. 3 Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated.
4. 4 On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds.
5. 5 Stir in rhubarb and crystallized ginger.
6. 6 Cover and transfer bowl to a refrigerator to chill for at least 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line 3 large baking sheets with parchment paper.
8. 8 Scoop dough (about 1 ½ tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie.
9. 9 Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes.
10. 10 Remove from oven and let cool briefly on baking sheets.
11. 11 Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.

By Liv Dansky

Ingredients

• ✓ ginger
• maple syrup
• margarine
• egg
• all-purpose flour
• whole wheat flour
• baking powder
• nutmeg
• salt
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
2. 2 Beat maple syrup and margarine together in a large bowl until well mixed and creamy; beat in egg until combined. Combine flours, baking powder, nutmeg, salt, and ginger in a medium bowl; add to maple syrup mixture, alternating with milk, beating briefly after each addition. Divide batter among the prepared muffin cups, filling each about ¾ full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 30 minutes.

By Adorian Yvonne

Ingredients

• ✓ ginger
• pie crust
• sugar
• cinnamon
• nutmeg
• salt
• butter
• milk
• butternut squash
• egg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
2. 2 Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
3. 3 Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

By Carol

Ingredients

• ✓ ginger
• all-purpose flour
• brown sugar
• shortening
• molasses
• egg
• baking soda
• cinnamon
• clove
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat 1 cup flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves in a large bowl until thoroughly combined; stir in remaining 1 ¼ cups flour.
3. 3 Roll dough into 1-inch balls; roll in white sugar. Place 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven until set and tops are crackled, 8 to 10 minutes.

By DEATRICH81

Ingredients

• ✓ ginger
• vegetable oil
• sugar
• egg
• molasses
• all-purpose flour
• baking soda
• cinnamon
• clove
• white sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C).
2. 2 Mix oil and 1 cup sugar in a large bowl. Add egg; beat well.
3. 3 Stir in molasses, 2 cups flour, baking soda, cinnamon, ginger, and cloves. Add more flour to make a firm dough if needed.
4. 4 Shape dough into 1 1/4-inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet.
5. 5 Bake in the preheated oven until tops crack, 12 to 14 minutes. Remove cookies from the baking sheet and cool on a rack.

By Laurie

Ingredients

• ✓ ginger
• pistachio
• white sugar
• all-purpose flour
• kosher salt
• butter
• ricotta cheese
• cream cheese
• meyer lemon zest
• lemon juice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
2. 2 Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
3. 3 Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
5. 5 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
6. 6 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
7. 7 Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting. Recipe developed by Liv Dansky

By Diana Moutsopoulos

Ingredients

• ✓ ginger
• butter
• molasses
• sour cream
• brown sugar
• white vinegar
• all-purpose flour
• baking soda
• salt
• cinnamon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. 2 In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended. Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture. Dough will be very stiff when complete.
3. 3 On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
4. 4 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be iced, when cooled, with any standard icing recipe.

By Tammy