Best Bold And Spicy Gingerbread With A Kick Recipes

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THE SPICIEST GINGERBREAD COOKIES EVER



The Spiciest Gingerbread Cookies Ever image

This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.

Provided by Food Network Kitchen

Categories     dessert

Time 5h20m

Yield Eighteen 4-inch gingerbread people

Number Of Ingredients 17

3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)
3 tablespoons ground ginger
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 teaspoon fine salt
3/4 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
1 large egg
2 cups confectioners' sugar
1/4 cup meringue powder (egg white powder)
Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating

Steps:

  • Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
  • Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
  • Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
  • Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
  • Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
  • Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.

GINGERBREAD CAKE (SPICY)



Gingerbread Cake (Spicy) image

Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!

Provided by Lizzie-Babette

Categories     Breads

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 cup oatmeal stout beer or 1 cup Guinness stout
1 cup dark molasses
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 pinch ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
confectioners' sugar (for dusting) (optional)

Steps:

  • Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
  • Preheat oven to 350°F.
  • Generously butter bundt pan and dust with flour, knocking out excess.
  • Bring stout and molasses to a boil in a large saucepan and remove from heat.
  • Whisk in baking soda, then cool to room temperature.
  • Sift flour, baking powder, and spices in a large bowl.
  • Whisk together eggs and both sugars.
  • Whisk in oil, then molasses mixture.
  • Add to flour mixture and whisk until just combined.
  • Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
  • Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
  • Cool cake in pan on a rack 5 minutes.
  • Turn out onto rack and cool completely.
  • You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
  • You can also hold the gingerbread for a day before serving, as the flavors develop with some time.

BOLD AND SPICY GINGERBREAD CAKE POP



Bold and Spicy Gingerbread Cake Pop image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 24 cake pops

Number Of Ingredients 21

2 sticks (8 ounces) unsalted butter, plus extra for the pan
2 1/2 cups unbleached all-purpose flour, plus extra for the pan
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 tablespoons ground ginger
1 1/2 cups sugar
4 large eggs, at room temperature
3/4 cup stout beer, such as Guinness Extra Stout
3/4 cup robust (dark) molasses
4 pounds white chocolate chips
4 pounds sugar
1 1/4 cups cornstarch
24 sticks (6 pounds) unsalted butter, at room temperature
1 1/2 ounces vanilla
1 pound cream cheese, at room temperature
1 tablespoon ground cinnamon
2 teaspoons ground ginger

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a nonstick 9-by-13-inch pan.
  • Whisk the flour, baking powder, baking soda and salt in a large bowl and set aside. Melt the butter in a saucepan over medium heat until bubbling. Stir in the cinnamon, allspice, black pepper and 1 tablespoon ginger and cook until fragrant, about 30 seconds. Let cool slightly.
  • Whisk the sugar, eggs and remaining 1 tablespoon ginger in a large bowl until light and frothy. Stir in the melted butter mixture, beer and molasses until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain. Pour the batter into the prepared pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let cool completely.
  • For the spiced cream cheese buttercream: Put the white chocolate chips in a heatsafe bowl and set aside. Bring the sugar and 3 cups water to a boil in a saucepan and reduce the heat. Mix the cornstarch with 1 cup water and add it to the hot liquid. Bring it back to a boil, then pour it over the white chocolate chips. Let cool to room temperature.
  • Add the butter and vanilla to the white chocolate chip mixture and mix with a whisk until light and fluffy. Fold in the cream cheese, cinnamon and ginger.
  • Slice the cake into 1-inch cubes. Mount the cubes on lollipop sticks and frost generously with the buttercream. Enjoy.

SPICY PUMPKIN GINGERBREAD



Spicy Pumpkin Gingerbread image

This is my favorite pumpkin recipe of the season... Adapted from a pumpkin bread recipe i found on Allrecipes.com, my version is more like spicy gingerbread with the added richness of pumpkin!! It is wonderful with a cup of tea and keeps well in the fridge for up to two weeks. Also makes a nice gift! For muffins, reduce cooking time by 30 minutes (i like to add pecans and raisins to the batter for chewy-crunchy muffins, yum!)--. Enjoy!

Provided by Hybrid Cookin

Categories     Quick Breads

Time 1h5m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 15

1 1/2 cups packed brown sugar
1 1/2 cups white sugar
1 cup canola oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
5 teaspoons ground ginger
3 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In medium bowl, combine flour, baking soda, baking powder and salt; set aside.
  • In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, cinnamon, allspice, nutmeg and cloves.
  • Add flour mixture to pumpkin mixture, stir until blended. Pour into prepared pans.
  • Bake in preheated oven for about 1 hour, or until a toothpick comes out clean.

Nutrition Facts : Calories 401.7, Fat 15.4, SaturatedFat 1.5, Cholesterol 52.9, Sodium 414.4, Carbohydrate 62.8, Fiber 1.4, Sugar 39.2, Protein 4.8

SPICY, AMAZING GINGERBREAD CAKE.



Spicy, Amazing Gingerbread Cake. image

Not for the faint hearted! From the time/life cooking of the world series, this is the one gingerbread cake that tops all others. IF you like fudgy, moist but highly spiced gingerbread. If you prefer milder flavors this is not for you.

Provided by MarraMamba

Categories     Dessert

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon softened butter (grease pan with it)
2 1/2 cups flour
1 1/2 cups dark brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
4 tablespoons dark molasses
4 tablespoons corn syrup (or golden syrup if you have it)
2 eggs

Steps:

  • Sift first 6 ingredients together in a bowl, set aside.
  • Heat all butter, molasses and golden syrup in a small saucepan, simmer until butter is melted, stirring continuously.
  • Preheat oven to 350 degrees
  • Pour the melted ingredients in a thin stream over flour mixture stirring constantly.
  • When smooth, add the eggs 1 by 1 stirring after each addition.
  • Put into 7 x 12 cake pan and bake for 35-40 mnutes until tester comes out clean (like a knife).

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