Okay..I give up..

C

Charlotte

Active member
VERY long time lurker here on the best cooking site on the net.. I have a question. Y'all have bailed me out so many times, I thought I would try just one more.

In the 90s, there was a magazine put out maybe by Bon Appetit that featured a recipe for chocolate dipped chocolate meringues and other holiday cookies on the front. I thought I kept the magazine. I did not.

In that Magazine was the best chocolate gingerbread cut-out cookies I've ever made. They cut out perfectly., retained the design, yet were chewy, spicy and really chocolatey.

Is there any chance anyone might know what I'm talking about. I can find similar recipes for the meringues online, but that little gingerbread cookie is among the missing. Anybody have this? I'd be happy to buy the magazine if someone could even figure out which one it is.

And.now that I have your ear, while I'm at it, thank you for all of your posts and just enjoyable reading over the years. I was with you when you were still with Epicurious. Gail's? Good stuff.

 
Thank you for looking..

It could have been in a Food & Wine magazine. I just remember making a good half a dozen cookies out of that thing and they were all really good. That's probably why I threw it away.😒

 
Charlotte, could it be Chocolatier magazine? Search Google for that name and look at

Images. If you can find the image, that might give a date range.

 
The comments on this gingerbread cookie at Pinterest say it's from Chocolatier 2003

1 cup butter, softened
1 cup brown sugar
1-1/3 cups molasses
4 eggs
8 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger

Directions


1. Preheat oven to 350 degrees F (175 degrees C).


2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces.


3. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place pieces 1 inch apart onto parchment-lined cookie sheets. Refrigerate for 15 minutes. Bake for 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

 
It..

Could have been a chocolatier magazine. Now that I think about it, most of the cookies I made that day had chocolate in them. I could have sworn it was in the 90s. Thank you for looking!

 
I have that cookbook! It also includes a basic gingerbread cookie as well, described as

*includes lots of ginger, a touch of molasses, dark brown sugar and a hint of cinnamon."

 
Wow. If I ever need a body found?

Forget the cops. I'm calling you all. That's both the chocolate gingerbread and the meringues that I could not find the recipe for. I remember it was a little bit involved. That's both of them.

Thank you so much! I would post recipes but I promise you, I'm nowhere near in y'all's League. I generally just take old recipes and tweak them. Thanks so much!!!

 
Wow. If I ever need a body found?

Forget the cops. I'm calling y'all. That's both the chocolate gingerbread and the meringues that I could not find the recipe for. I remember it was a little bit involved. That's both of them.

Thank you so much! I would post recipes but I promise you, I'm nowhere near in y'all's League. I generally just take old recipes and tweak them. Thanks so much!!!

 
Is this it?

Chocolate Gingerbread

Serving Size : 16
Batter:
3/4 cup Butter -- softened
1 cup Granulated sugar
3 Eggs
1/3 cup Molasses
3 cups Flour
3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa -- or your favorite cocoa powder
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground ginger
1 teaspoon salt
1 cup Buttermilk
Topping:
1 cup Heavy cream
3 tablespoons Confectioners sugar
1 tablespoon Ghirardelli Sweet Ground Chocolate and Cocoa -- or your favorite cocoa powder
1/2 teaspoon Pure vanilla extract


Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking pan. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Beat in the molasses. In a separate bowl, combine the flour, ground chocolate or cocoa powder, baking powder, baking soda, cinnamon, ginger and salt. Alternatively, add the dry ingredients and buttermilk to the creamed mixture, beating well and scraping down the sides of the bowl and the beaters with a rubber spatula after each addition. Spread batter in the prepared pan. Bake 40 to 45 minutes, or until a tester comes out clean when inserted into the center of the gingerbread. Place pan on a wire rack and let cool completely.

To make the topping, beat the whipping cream until soft peaks form. In a separate bowl, combine the confectioner's sugar, ground chocolate and vanilla extract. Gradually add the confectioner's sugar mixture to the cream and continue beating until stiff peaks form.




Cut gingerbread into squares and serve with a dollop of topping.

 
Charlotte313.....You are very welcome....Marilyn put me on the right path to find the

recipe.

 
Okay.. I was joking about the bodies, BUT!..

You all amaze me. I have been looking for those recipes for at least 3 years and you collectively pulled them up in about 3 hours. That's amazing! Thank you so much for taking the time.

You really are the best kept secret on the net.

💕

 
Thank you Curious.....it is so rewarding to help find a lost recipe.....I know how frustrating it is

to have lost a recipe that is meaningful to you.

Some recipes hold very important memories and cannot be replaced, hence the need to find them.

 
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