Deep, Dark, Spicy Gingerbread with Coffee Glaze

Spicy Gingerbread Cake with Coffee Glaze

It never fails. When the temperature drops like a rock and snow is in the air, I start craving gingerbread cake. It’s one of those ultra-comforting sweets that has so sparked bakers’ creativity over the years that it now boasts hundreds of variations. Maybe thousands. Look at the lineup of gingerbread cakes on TasteSpotting.

However, for gingerbread inspiration this year, I had only to open the new Flour: Spectacular Recipes from Boston’s Flour Bakery + Café cookbook by Harvard educated mathematician turned professional baker, Joanne Chang. I scored the cookbook earlier this fall while at the South End location of Joanne’s Flour Bakery in Boston.

Dreamy Creamy Gingerbread Fudge: Two Ways

Dreamy Creamy Gingerbread Fudge

There are few things in the candy domain that cause more consternation or downright fear than FUDGE. Just utter the word in some circles and everyone starts reeling off their horror stories. “Oh I can’t make it. It never works for me.” “I tried it once and it was a big grainy mess.” “I had to dump the whole thing in the garbage.” “It never set up, no matter how many times I tried to make it.” “I followed the directions EXACTLY, and it just didn’t work.”

Well, if any of these remarks sound like something you might say, you have come to the right place. For I, dear reader, am determined not to let a gooey, sticky, hotter than Hades, mass of caramel, with or without chocolate, get the better of ME. No way, no how, ain’t happening.

Peppermint Lime Kaleidoscope Cookies

Gift Bags of Peppermint Lime Kaleidoscope Cookies

What a whirlwind it’s been in the OtherWorldly Kitchen. Flour, flour everywhere–along with nuts, sprinkles, chocolate, cookie cutters, baking sheets, and cooling racks. And of course the ever ready digital camera. I’m not quite ready to end the madness, so I’ve actually started developing cookies for next year. Two down, ten to go

Coconut Vanilla Lime Shortbread

Coconut Vanilla Lime Shortbread in Gift Bags

To my palate, coconut and lime are a pairing made in heaven. Coconut on its own is subtle and seductive, like a lazy summer afternoon. Add lime, and it’s party time.

I admit I may be biased on this, as I love lime with almost everything. It is definitely my favorite citrus fruit and our frig is always well stocked. Not a panic if I run out of lemon, but let the lime stash dwindle to almost zero, and it’s Costco-run time. (Thank God for Costco, by the way, as limes are often super expensive elsewhere.)

Toasted Pecan Gems

Toasted Pecan Gems

Have you ever been in a kitchenware store and upon spying a new piece of equipment, baking pan, or whatever, think, “Ohhh, I really NEED that?” But then if the person with you asks what you need it FOR, you mumble something incomprehensible under your breath. Because the truth is you have no idea what you need it for, but you need it nonetheless.

Peanut Butter Ginger Shortbread

Peanut Butter Ginger Shortbread with Chopped Peanuts and Melted Chocolate

This cookie started out innocently enough. I have never put peanut butter in a Christmas cookie and the thought occurred, “Why not?’ But I definitely didn’t want a chewy peanut butter cookie, even though I love them to distraction. To my way of thinking, Christmas cookies must keep for weeks, and that means they need to be nearly moisture-free after baking. Chewy cookies are almost always best on the day they are baked.

Moon over Tunisia (Baharat) Butter Cookies

Moon over Tunisia Butter Cookies

The flavor of these intensely buttery cookies is definitely exotic. It conjures up scenes of ancient ruins, mysterious night, and distant moon. With a generous dose of fragrant spices—sweet paprika, black pepper, cumin, coriander, cinnamon, cardamom, cloves, and nutmeg—these cookies are likely to be like none you have ever experienced.

Lemon Gingerbread Caramel Bars

Lemon Gingerbread Caramel Bars

The idea for this cookie popped into my head after seeing a picture of that classic combination, gingerbread with lemon icing. Could I get those flavors into a cookie?

On the first attempt, I under baked the shortbread and put too much molasses in the caramel. It wasn’t that the caramel was bad per se, but it definitely overwhelmed the more delicate flavor of the shortbread. So I cut the molasses by half, but then for some ungodly reason decided to double the ginger. Wrong move; way too much ginger.

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