white chocolate chip & coconut gingerbread

when basic chocolate chip cookies and brownies just won’t do, i recommend this white chocolate chip and coconut gingerbread recipe. there are so many delicious and warming flavors in this dessert – it is a great treat for parties or dish-to-pass events.  and the molasses officially makes this a perfect comfort food, i’d recommend eating the gingerbread warm with ice cream, whipped cream and a tiny bit of cinnamon and sugar!

white chocolate chip & coconut gingerbread:

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 2 1/2 sticks unsalted butter, at room temp
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs and 1 egg yolk
  • 1 1/4 vanilla extract
  • 1/2 cup molasses
  • 12 oz. white chocolate chips
  • 1 1/2 cups coconut flakes

directions:

1) preheat oven to 350 and spray a 9×13 baking dish with non-stick cooking spray.
2)  in a large bowl, mix together flour, baking soda, salt and all of the spices.
3) in a mixer (or regular large bowl if you want an arm workout) cream the butter and sugars at low-medium speed until well mixed and a lovely shade of light brown.
4) add eggs, and single egg yolk, one at a time, mixing well between. after 2-3 minutes add vanilla and molasses.
5) set mixer at low speed (important!) and gradually add the floor mixture until everything is just incorporated – don’t over mix.
6) add white chocolate chips and coconut and mix on lowest speed… make sure you are not mashing up the chips – this is just to distribute the chocolate and coconut through the batter!
7) spread the very heavy mixture in the greased pan, a trick i use is wetting my fingers or a wooden spoon to push the mixture into the corners and level it.
8 ) bake at least 35 minutes.. the gingerbread is done when a toothpick comes out clean, or almost clean, the top is golden brown, and the edges have begun to pull away from the sides of the pan. they might need more than 35 minutes. mine took about 45 minutes. watch carefully towards the end!
9) let the gingerbread cool completely, then cut into squares.

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