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Makes 12 cookies
Ingredients
- 283g (2 cups, plus 1 Tbsp.) all-purpose flour
- 1 Tbsp. ground ginger
- 1 ¼ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- ½ tsp. sea salt
- 160g (11 Tbsp.) unsalted butter, at room temperature
- 174g (1 cup) dark brown sugar
- ⅓ cup turbinado sugar
- 1 large egg
- 1 Tbsp. molasses
- 1 Tbsp. fresh minced ginger
For Dipping
- 100g (½ cup) turbinado sugar
TIP:
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For a professional and uniform look, use a cookie ring (or take-out container, whatever you have on hand) and when the cookies are still warm from the oven gently shape them in a ‘hula-hoop’ motion (see video).
Serves 8
Ingredients for the upside-down
- 4 Tbsp unsalted butter, plus more for the pan
- ⅓ cup (73 g) lightly packed dark brown sugar
- 1 ½ Tbsp black rum or pure vanilla extract
- Pinch of salt
- 1 20-oz can sliced pineapple, drained
- 10 Maraschino cherries
Ingredients for the cake
Makes one 10-inch round cake
- 1 ⅓ cup (180 g) unbleached all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp kosher salt (or ¼ tsp fine sea salt)
- ¼ tsp ground cardamom
- 4 Tbsp unsalted butter, at room temperature
- 2 Tbsp neutral oil (vegetable, canola, or avocado work great)
- 1 ¼ cups (200 g) white granulated sugar
- 1 large egg, at room temperature
- 1 ½ Tbsp black rum or pure vanilla extract
- ½ cup buttermilk, at room temperature
Serves 8
Ingredients
- nonstick spray or butter for the pan
- 350g (2 cups) gluten-free all-purpose baking flour (I use either Bob’s Red Mill 1-to-1 baking flour or King Arthur )
- 1 Tbsp baking powder
- ½ tsp fine sea salt
- 150 ml (⅔ cup) fruity extra-virgin olive oil (preferably Agrumato limone oil if you can get it)
- 150 g (⅔ cup) caster (super-fine) sugar
- 2 large eggs, at room temperature
- 5 Tbsp lemon juice
- 1 Tbsp finely grated lemon zest
- 1 tsp pure lemon extract
- 250g (1 cup) whole milk ricotta cheese, at room temperature and stirred to lighten
- 2 Tbsp confectioners’ sugar, for dusting