Chewy Ginger Cookies w/ Cream Cheese Filling

"You can be miserable before you eat a cookie and you can be miserable after you eat a cookie, but you can't be miserable while you're eating a cookie." (Ina Garten). That is one of my all-time favorite quotes from the Barefoot Contessa. So how exactly should you feel while eating a cookie? Or more specifically, how exactly should you feel eating this intensely spiced, textured Chewy Ginger Cookie w/ Cream Cheese Filling? Delirious, in seventh heaven, blissful, and/or obsessed? Yes, all of them. Because this cookie is so tantalizing to your taste buds you might remain on a cookie high for hours afterwards.

I have been obsessed with wanting to replicate one of my favorite cookies at one of my favorite bakeries (Broken Tart in Oak Park) for a while now. And I think I have come really, really close to creating one worthy of competing with theirs. With its crispy edges and slightly underdone center, this chewy ginger cookie paired with a luscious cream cheese filling is seriously ambrosial. If you love a spicy gingery, chewy molasses cookie, this cookie just might be the ginger cookie of your dreams!

Unlike most ginger cookie recipes, this one does not require any chill time. This is a cookie you want to spread (rather than puff up) and be on the slightly thin side (but still have some heft to it). And because it is made with only butter and not shortening or a butter/shortening combination, the cookie retains a buttery flavor even with the competing flavors of the molasses and the spices. There are many different spice combinations for a ginger cookie. The 2 to 1 ginger to cinnamon ratio along with some ground cloves and allspice give this cookie a perfect depth of spiciness. Please don't be tempted to scale back on the amounts of any of the spices or eliminate any of them as its this combination that gives the cookie its etherealness. 

If there was ever a time when a scale becomes more of a necessity than a nice to have, its in the making of these cookies. You want the cookies to all weigh the same (55g) so that when baked they come out the exact same size. This is important not only to ensure all of the cookies on the tray bake evenly, but to ensure the tops and bottoms of your sandwich cookies match up evenly. Note: This cookie uses the pan banging method and the use of a large round cookie cutter or bowl to shape them. Finished cookies should about 4" in diameter.

While the cookies are fabulous all on their own, they are next level when made into a sandwich cookie. The luscious cream cheese icing pairs perfectly with the cookies as it ever so slightly tempers the sweetness of the cookie. On a side note, a butter/confectionary sugar icing would make this cookie much too sweet. 

This is a large (slightly larger than 4" in diameter) cookie. Some of you will be able to eat an entire cookie in one sitting, while others of you may be satisfied after eating only a half of a cookie. 

Ginger cookie lovers are a diverse group of individuals. Some like a very crispy ginger cookie, some like a crisp around the perimeter and chewy in the center cookie, some like them thin and snappy, some like them thick and crunchy, and some like them dipped in white chocolate. This Chewy Ginger Cookies w/ Cream Cheese Filling will speak the ginger cookie love language to many ginger cookie aficionados. It might also redefine what Ginger Cookie Greatness should taste like. 

Recipe

Chewy Ginger Cookies w/ Cream Cheese Filling

Makes 20 bakery sized (4" sized) cookies or 10 bakery sized (4" sized) sandwich cookies

Ingredients

Chewy Ginger Cookies

3 cups (420g) all-purpose unbleached flour (e.g., King Arthur)

3/4 teaspoon Kosher salt

2 1/2 teaspoons baking soda

4 teaspoons ground ginger

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon allspice

1 cup (226g) unsalted butter, room temperature

3/4 cup (150g) granulated sugar

3/4 cup (155g) dark brown sugar

6 Tablespoons (120g) molasses (see notes)

1 large egg

1 large egg yolk

1 teaspoon vanilla

Additional granulated sugar for rolling

Cream Cheese Filling

1 cup (226g) unsalted butter, room temperature

8 ounces (226g) cream cheese, slightly softened

4 cups (480g) confectionary sugar

Pinch of Kosher salt

1 teaspoon vanilla

Directions

Chewy Ginger Cookies

1. Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper and set aside.

2. In a medium sized bowl, combine the flour, baking soda, Kosher salt, ginger, cinnamon, cloves, and allspice. Whisk to blend. Set aside.

3. In the bowl of a standing mixer, cream butter (about 1 minute).

4. Add in the granulated and dark brown sugars. Cream until creamy and fluffy (about 2-3 minutes).

5. Beat in the molasses.

6. Add in the egg and egg yolk, one at a time. Beat until well blended. Scrape sides of the bowl between egg additions.

7. Beat in the vanilla. 

8. Add in the dry ingredients in 3 additions. Beat until well blended. 

9. Make a small bowl filled with granulated sugar.

10. Create 20 balls of dough (55g each). Note: It's important that all balls of dough weigh the same.

11. Roll six balls of dough in the sugar. Place the six balls (well spaced) on one of the prepared baking sheets. Bake for 12-14 minutes or until set on the edges but still slightly soft in the middle. Remove from oven. Bang the pan on the counter. Use the bowl technique to round out each cookie (you want them as uniform as possible). Allow them to rest on cookie sheet for 3-4 minutes. Remove and place on a cooling rack. Let cool completely.

12. Repeat with remaining dough balls.

Cream Cheese Filling

1. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter.

2. Add in the cream cheese. Beat until well blended.

3. Mix in the salt and the vanilla.

4. Add in the confectionary sugar in 3 to 4 additions. Beat until creamy and fluffy. Use immediately or cover and refrigerate until ready to use.

5. Fill a piping bag fitted with a round pastry tip. Pipe the icing on one side of the room temperature cookies. Top with another cookie. Press down slightly. Note: Pipe starting near the edge of the cookie and work inward.

6. Serve immediately or chill in the refrigerator until ready to serve. Note: Cookies are great chilled or at room temperature. Remove from the refrigerator at least 30 minutes before serving if you like less chilled cookies. If well wrapped in the refrigerator they will be good for at least 4 to 5 days (if they last that long).

Notes: (1) I generally use King Arthur unbleached all-purpose flour. (2) I used Grandma's Original molasses, not the robust molasses. (3) 6 Tablespoons of molasses is a little more than 1/3 cup, but recommend you weigh it (as it's easier). (4) No chilling time is required for these cookies. (5) You will have a little of the cream cheese icing left over. Buy a couple of unfrosted chocolate muffins from the grocery store and ice them. (6) My other favorite Ginger Cookie is this one.

Mystic Seaport Museum, Mystic, CT (May 2025)

Spiced Pumpkin Bread

I could have waited until the official launch of the fall pumpkin spice season to share the recipe for this Spiced Pumpkin Bread with you. But I think it's a bit unfair to pigeonhole a moist, deeply fragrant Spiced Pumpkin Bread into a season or two. Nor do I think this scrumptious recipe should be held hostage by whoever it is that decides when pumpkin spice season should begin. And it seems I may not be alone in some of my thinking. Starbucks sells slices of their pumpkin loaf year-round. Canned pumpkin is available in the grocery stores year-round. Which, in my world, endorses the idea of putting pumpkin bread baking into the twelve months of the year category. With fall decorations and clothing already on the shelves and racks in the stores, it seems the seasonal boundaries some of us grew up no longer exist. So now we are all free to bake and savor Spiced Pumpkin Bread whenever our hearts and palates desire it! Even if that's on a humid 90+ degree day in July.

With four recipes for Pumpkin Bread already on the blog, why would I possibly think adding a fifth one makes any sense at all? The short answer is I think it makes perfect sense. The longer answer is I truly believe there is a better version of most things. We may be sentimentally attached to certain recipes (e.g, they were childhood favorites, they were firsts), however, that loyalty is often tested when we discover a variation that actually tastes better. After tasting this Spiced Pumpkin Bread, my faithfulness to all of the other pumpkin bread recipes on the blog was seriously challenged. Although I am still a bit attached to the Streusel Pumpkin Bread recipe I shared almost two years ago. But if I was forced to choose between that one and this one, well I would have to go with the recipe for this one. Because it would be the one I genuinely believe would win the throw-down, a county or state fair blue ribbon, and/or the heart one you are in pursuit of. Yes, this Spiced Pumpkin Bread is that good.

Like most "quick" breads, the dry and wet ingredients are mixed separately and then gently combined. This recipe follows that same rule. However, one thing I learned over the years is the importance of lightly beating the eggs before adding them with or to the other wet ingredients. The reasons for this are that it helps to ensure the yolks and whites are evenly mixed and it helps to incorporate some air in the batter. And that air contributes a slightly fluffier result.

The batter for this Spiced Pumpkin Bread is on the thick side. To achieve the most optimal flavor and texture, always let your "quick" bread batter rest for a short period of time. Not only does it allow the gluten to relax (which helps to create a tender crumb), it allows the flour to fully hydrate into the batter (which results in more even cooking). At a minimum I let my batter rest for 5 minutes, but more often than not my resting time is closer to 10 minutes.

I strongly believe "quick" breads are best made in metal pans. In other words, never ever use a glass pan to make a "quick" bread. And speaking of pans, I have come to love using a Pullman style baking pan when it comes to making quick breads. The finished bread as well as the slices have a gorgeous 'bought from the bakery' look to them. (See notes about the Pullman pan).

And you know how that crack down the center of the loaf makes the finished bread look even more beautiful? Well, that crack doesn't happen by luck or by accident. It happens when you coat a knife with oil (canola or vegetable) and score a line down the center of the batter. Use that "trick" when making any of your other quick breads (e.g., banana, cranberry, etc). I promise you and everyone else will be swooning over all of your baked breads!

In a preheated 325 degrees (F) oven the baking time for this Spiced Pumpkin Bread ranges from 90 to 100 minutes. The bread is done when a wooden skewer inserted into the center of the bread come out clean.

This Spiced Pumpkin Bread is moist, tender, deeply spiced, plush, and even has an irresistibly delicious sugary, crunchy top. It's everything a great pumpkin bread should be. And it's why you need not wait to make it until someone in social media tells you it's pumpkin spice season. Because we all know Spiced Pumpkin Bread isn't a seasonal bread!

Recipe

Spiced Pumpkin Bread

Serves 8-10

Ingredients

2 1/2 cups (314g) all-purpose flour

2 teaspoons (10g) baking powder

2 teaspoons (6g) Kosher salt

5 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/8 teaspoon allspice

15 ounce (425g) can of pumpkin

1 cup (200g) granulated sugar

1/2 cup (105g) dark brown sugar

2/3 cup canola or vegetable oil

2 large eggs, lightly beaten

2 teaspoons vanilla

2-3 Tablespoons sparkling sugar

Directions

1. Preheat oven to 325 degrees (F). Line an 8"x4" or 8.5"x4.5" or 9"x4" metal baking pan with parchment paper. Lightly butter sides of pan (if exposed) and bottom of the pan.

2. In a large bowl, mix together the flour, baking powder, Kosher salt, cinnamon, nutmeg, ginger, cloves, and allspice. Blend well. Set aside.

3. In a medium sized bowl, first add in the lightly beaten eggs. Then add in the granulated sugar, dark brown sugar and vanilla. Whisk to blend.

4. Add in the oil to the egg mixture. Whisk to blend. Add in the pumpkin. Whisk to blend.

5. Add the wet ingredients to the dry ingredients. Using a spatula fold until well blended.

6. Spoon the batter in the pan. Let rest for 5-10 minutes.

7. Take a sharp knife, dip in some canola or vegetable oil. Score a line down the center of the batter, leaving a 1" border on each end. Score one more time (going in at least 1 1/2" into the batter.)

8. Generously sprinkle with sparkling sugar.

9. Place the baking pan on a baking sheet. Bake the Spiced Pumpkin Bread for 90-100 minutes or until a wooden skewer inserted into the center comes out clean. Note: Rotate the baking sheet halfway through the baking process.

10. Remove baked pumpkin bread from the oven. Let cool in pan 10-15 minutes. Carefully remove from pan and place on a wire rack to cool completely.

11. Cut into thick 3/4"-1" slices.

12. Store any leftovers (covered) in the refrigerator for 3-4 days (if it lasts that long).

Notes: (1) I use a Pullman Loaf Pan (like this one) to bake quick breads. I love the flat edges and depth of the pan. You can find these pans on Amazon or at your favorite cooking store. (2) This would be a great bread to bring as a hostess gift, as part of a food package to a family member or friend, to a book club, to serve at a weekend gathering.....the list of reasons to make this Pumpkin Spice Bread are almost endless.

Mystic Seaport Museum, Mystic, CT, May 2025

Cherry Crisp

 

After more than too many decades to count, I finally saw cherry trees laden with beautifully ripened cherries while in Michigan. And what a jaw dropping sight to behold it was. Honestly, I was actually giddy at the unexpected discovery of coming upon a cherry orchard ready for harvest. Up until a couple of weeks ago I had only walked through cherry orchards during the late spring when the trees were blossoming. Another sight to behold. Without permission to pick those cherries from the trees, I stopped at one of the orchards selling fresh cherries on my way back from Pentwater. Making sure I back enough cherries to eat and to make this Cherry Crisp.

When given the choice between a cherry pie and a cherry crisp, I will choose a cherry crisp every time. With a buttery, brown sugary, oat topping and loaded with sweet cherries baked to perfection, a Cherry Crisp is everything a dreamy, crave worthy summer dessert should be. Because what is not to love about a dessert having a golden, cobblestoned, crispy, crumbed top? Serving it warm with some vanilla ice cream makes for an epic finish to any meal. Cherry season is a relatively short one so now is the time to make this classic, old-fashioned dessert.

The crisp is made with almost two pounds of fresh cherries that have been pitted and halved. Halving the cherries is important for a few reasons, but maybe the most important one is to ensure it will be pit-free (I found at least four pits when I was cutting the pitted cherries in half!). Using a cherry pitter makes the job of pitting the cherries easy. On a side note, don't wear white or anything lightly colored when pitting cherries as some of the juice from the cherries is likely to get on your clothing. Says the person who almost ruined one of her favorite white tops. 

When it comes to choosing cherries, look for sweet cherries (Bing and/or Rainier). If you love tart cherries (Montmorency) feel free to use them, but you will need to add a bit more sugar to balance out their sourness. Note: If you use tart cherries, add 2-3 Tablespoons more sugar.

What makes a Cherry Crisp the most perfect summer dessert is that is made with fresh seasonal fruit and just a few simple ingredients. Ones more than likely you always have on hand. When making the crisp, start by preparing the cherries and mixing them together with the sugar, cornstarch, lemon juice, lemon zest, vanilla and salt. You want to give the cherries time to macerate (about 10 minutes). While the cherries are macerating, make the crisp topping. 

Baked in preheated 350 degrees (F), the baking time for the Cherry Crisp will range between 55-65 minutes. However, begin checking for doneness at the 50 minute mark. The crisp is done when the filling is bubbling along the edges of the pan and has a thickened consistency. If the crisp topping starts getting too brown lightly place a piece of aluminum foil over the top (you might want to do this at the 40 minute mark). Allow the baked crisp to rest for at least 20 minutes before serving to give the filling a little more time to set up. Note: If you underbake the crisp, the cherry filling will have a looser, liquid-y consistency. You want your cherry filling to have a thicker, spoon-able consistency.

This Cherry Crisp is not only easy to make, but it is an absolutely beautiful dessert. The buttery, brown sugary topping may be the best part of the crisp for some, while others will argue the luscious cherry filling is the hands down winner. Regardless of which part of a crisp is your favorite, no one will argue that they complement each other perfectly. With a scoop of vanilla ice cream slightly melting over the warm Cherry Crisp, this simple, yet gorgeous dessert screams comfort food at its' best! So while cherries are still in season, you still have time to create a memorable, magical dessert for your family and friends!

Recipe

Cherry Crisp

Serves 6-8

Ingredients

Cherry Base

5 generous cups (700-725g) fresh Bing and/or Rainier cherries, pitted & halved (measured before pitting) - See Notes.

1/2 cup (100g) granulated sugar

1/4 cup (32g) cornstarch (e.g., the Maizena brand is my go-to favorite)

2 teaspoons freshly squeezed lemon juice

2 teaspoons lemon zest (from one large lemon)

2 teaspoons vanilla

Generous pinch of Kosher salt

Crisp Topping

1/2 cup (113g) unsalted butter, melted and cooled slightly

1 cup (130g) all-purpose flour

3/4 cup (150g) light brown sugar, firmly packed if using a measuring cup

1 cup (100g) old-fashioned oats (not quick oats), plus 2 Tablespoons for sprinkling on top

1/2 heaping teaspoon cinnamon

3/8 teaspoon Kosher salt

Vanilla Ice Cream for serving

Directions

1. Preheat oven to 350 degrees (F).

2. Mix together the pitted and halved cherries, sugar, cornstarch, lemon juice, lemon zest, vanilla and Kosher salt. Let the mixture macerate for at least 10 minutes (or while you make the crisp topping).

3. In a medium sized bowl, mix together the melted butter, flour, light brown sugar, old-fashioned oats, cinnamon and salt until well blended and crumbly.

4. Transfer the cherry mixture to a deep dish 9" pie plate. Use a spatula to scrape all of the liquid into the pie plate.

5. Using your fingers, squeeze the crisp topping into medium sized clumps. Drop clumps evenly over the top of the cherries. Scatter the remaining 2 Tablespoons of oats over the top.

6. Place the pie plate onto a baking sheet and place in the oven. Bake for 55-65 minutes or until the filling is bubbly along the edges and thickened. My baking time was 65 minutes. Note: If the topping starts browning too much at the 40 minute mark, just lightly place a piece of aluminum foil over the top to cover.

7. Remove the Cherry Crisp from the oven. Let rest at least 20 minutes before serving. Note: The filling will thicken even more while cooling.

8. Spoon the warm crisp into bowls. Top with a good quality vanilla ice cream.

9. Store any leftovers in the refrigerator for up to 4 days. Keep covered. Reheat in the microwave before serving.

Notes: (1) 1 cup of unpitted cherries equals 138g. (2) You will slightly less than 2 pounds of fresh cherries for this crisp. (3) I used cherries from both Michigan and Washington. (4) Instead of using a 9" deep dish pie plate, you can make three smaller or shareable Cherry Crisps using 4" fluted pie plates. Baking time will be the same. (5) My favorite deep dish pie plates are made by Emile Henry, Le Crueset, and Farmhouse Kitchen.

Cherry Orchard, Pentwater, Michigan (July 2025)

Italian Pasta Salad

Each year my sister and her family spend a week staying in semi-rustic cabins on the lake in Pentwater, Michigan. On and off for the past thirty years we had often joined them for a few days. After wondering what it might be like to go up there alone this year, I ultimately decided that spending time with my family might probably be a good thing for my still grieving soul. And I was right, it was. Morning walks, long afternoons at the beach, short shopping trips into the charming town, and home cooked family dinners made for a fun, relaxing, heart happy few days. If I am invited back to join them again next year, I will definitely be making this epic, crowd pleasing, impressive Italian Pasta Salad for one of our dinners. Hearty enough to be a main dish, it's the perfect side dish to go with anything grilled. 

The recipe for this incredibly delicious pasta salad makes enough to serve ten to twelve people (as a side dish). However, you could easily cut the recipe in half if you are hosting a gathering with a smaller number of people. Or, if you just want to have some homemade pasta salad in your refrigerator to enjoy. After you taste this Italian Pasta Salad, I seriously doubt you will ever buy a store bought one again. This particular version of an Italian Pasta Salad will permanently spoil your taste buds!

 

Using the cone shaped, ruffled edge Campanelle pasta takes this salad to whole new level of scrumptiousness and gorgeousness. If, for some reason you can't find it your grocery store, feel free to use Fusilli, a ridged rigatoni, Farfalle (bow tie), spiral shaped Rotini, or Cavatappi pastas. 

Next to cooking the pasta, the only other ingredient requiring cooking (or in this case roasting) is the mini bell peppers. After being tossed with some olive oil and sprinkled with Kosher salt, the mini bell peppers roast in a preheated 400 degree (F) oven for approximately 15 minutes or until softened and slightly charred. When buying the mini bell peppers look for the packages containing the yellow, red and orange ones as this assortment will add great color to your salad.

My preference is to always buy my Genoa salami and Provolone cheese from either an Italian deli or the grocery store deli as I can specify the thickness I want for each. In both cases, I asked for generously cut 1/4" slices. As for the kalamata olives, artichoke hearts, and sun dried tomatoes, my go-to stores are the Italian grocery store or Trader Joe's. Yes, Trader Joe's!

You might be a bit surprised to learn I used a store bought, rather than a homemade, Italian dressing for this salad. I buy the one from my local Italian deli, but there are some really good ones available at the grocery stores. However, feel free to make your own favorite Italian dressing. You will need at least 12 ounces of dressing for this salad. 

While you may think me a bit unfussy when it comes to salad dressing, I am rather fussy when it comes to Parmesan Cheese. Nothing comes close to the flavor of a freshly grated, rich, nutty, sharp Parmigiano Reggiano cheese. Absolutely nothing. The salad only uses 2 ounces of the cheese. Half of it is mixed in with the salad, the other half is used to garnish the top of the salad. But those 2 ounces add an incredible depth of flavor to the salad.

It works best if you mix the salad together in one really large bowl and then transfer the well mixed salad to your serving dish. Garnish the top of your salad with some additional basil and/or parsley leaves and/or even one (uncut) roasted baby bell pepper. 

Typically, Italian Pasta Salads are made with cooked pasta, vegetables, cheese(s), olives, cured meat and an Italian dressing. The use of the Campanelle pasta, grated Parmigiano Reggiano, and addition of fresh herbs takes this salad from being typical to exceptional. Textured, colorful, deeply flavorful Italian Pasta Salad, it is destined to be the showstopper at your next barbecue, picnic or gathering! It's the one salad you will want to eat all summer long.

Recipe

Italian Pasta Salad

Serves 10-12

Ingredients

1 pound (454g) mini bell peppers (use assorted colors)

2 Tablespoons olive oil

Kosher Salt

1 pound (454) campanelle pasta (or other curly or ridged pasta)

14 ounce (396g) can medium sized artichoke hearts in water, drained and coarsely chopped

8 ounces (226g) thick sliced Genoa salami, cut into 1/4 " strips

8 ounces (226g) cherry sized (ciliegine) mozzarella balls, cut in half

8 ounces (226g) thick sliced Provolone cheese, cut into 1/4" cubes

3/4 cup (4 ounces/114g) pitted kalamata olives, cut in half

1/2 cup (2.5 ounces/71g) sundried tomatoes, cut into strips

1/2 cup red onion (about a half of a large red onion), cut into thin slivers

1/2 cup (2 ounces/56g) Parmigiano Reggiano Cheese, freshly grated and divided

1/2 cup fresh basil, julienne cut, plus more leaves for garnishing

1/2 cup fresh parsley, chopped, plus more leaves for garnishing

12 ounces or more to taste of your favorite Italian Dressing (store bought or homemade) 

Directions

1. Cook pasta according to package directions. Drain, rinse, cool and set aside.

2. Preheat the oven to 400 degrees (F). Line a large baking sheet with aluminum foil. Toss the mini bell peppers with the 2 Tablespoons of olive oil. Generously sprinkle with Kosher salt. Roast for 15 minutes or until the peppers look charred and have softened. Remove from oven. Let cool slightly. Remove stem and seeds before cutting into 1/4" strips. Set aside.

3. Place cooked pasta in a large bowl. Add in the roasted bell peppers, artichoke hearts, salami, Provolone cheese, mozzarella balls, kalamata olives, sundried tomatoes, red onion, half of the grated Parmigiano Reggiano cheese, basil and parsley. Toss well.

4. Pour on the salad dressing and toss again.

5. Transfer the well mixed Italian Pasta Salad to your serving bowl or platter. Top with the remaining grated Parmigiano Reggiano Cheese.

6. Garnish with some additional basil and/or parsley leaves.

7. Serve immediately. Or cover and chill in the refrigerator. Remove from the refrigerator at least 20 minutes before serving.

8. Keep leftovers covered in the refrigerator or package up in plastic takeout containers. Leftovers are good for 3-4 days. Note: May need to add a little more dressing to salad that has been in the refrigerator for a couple of days as the pasta will soak up the dressing.

Notes: (1) I used the Barilla Campanelle Pasta. This is a cone shaped, ruffled edge pasta. (2) I used a bottled Italian Dressing from my favorite Italian Store (Frankie's). Use your favorite Italian Dressing or make one homemade. You will need at least 12 ounces of dressing. (3) If you like more mozzarella cheese in your salad, use more. 

Pentwater, Michigan (July 2025)