Since we still have a little more time indoors, it’s time to cozy up with a fire, a good book (or Netflix binge!) and tasty treats. My go-tos for the winter always include ginger, which is why I was so excited to try LorAnn’s NEW Ginger Super-Strength Flavor! Their new artificial flavor is an affordable alternative to their pure, natural Ginger essential oil. Its flavor notes impart a mildly spicy, lightly sweet, lemony aroma; making it a delicious flavor in hard candy, gummies, cookies, cakes, baked goods and more. I especially love how the flavor comes out in my treats as mildly spicy with a bite of pepper and then finishes off with a lightly sweet lemony, honey layer of flavor.

Ginger pairs well with chocolate, banana, and cinnamon. All three of these flavor combos will be a hit no matter what you make. I decided to bring you the ultimate in ginger goodness with Chocolate Ginger Banana Bread, the easiest Chocolate Ginger Mousse, and crisp Gingersnap Cookies with a Marshmallow Filling.

All of LorAnn’s flavors are gluten-free, nut-free*, low-carb, and most are Kosher Certified. In addition, nearly all of LorAnn’s flavors are also vegan-friendly.

Scroll down to view these recipes and let’s get baking!

Directions

1. Preheat the oven to 350°F. Grease a 9- by 5-inch loaf pan and line with parchment paper so that the sides overhang on the pan. Set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt. Add the chocolate chips and crystallized ginger and whisk well to combine. Set aside.
3. In the bowl of a stand mixer, add the butter and sugar. Mix on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the eggs and ginger flavoring. Turn the mixer to medium speed and beat until well incorporated. Add the mashed banana and sour cream mix until incorporated. Pour in the flour chocolate ginger mixture and stir on low until no dry flour appears. Scrape the batter into the loaf pan and smooth the top.
4. Bake until the loaf is a deep shade of golden brown and a toothpick inserted into the center comes out clean, 50 minutes to an hour. If the loaf seems to be browning too quickly, tent the top with foil.
5. Cool the loaf in the pan on a wire rack for 5 minutes. Then use the parchment overhang to remove the banana bread onto a wire cooling rack. Allow the banana bread to cool completely before slicing.

*Makes 1 one-pound loaf with 12 servings.

Directions

1. Preheat the oven to 350ºF (170ºC). Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon. Whisk together and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar for about 5 minutes until very light and fluffy, stopping to scrape the sides and bottom of the bowl at least once. Add the milk and ginger flavoring and continue beating until smooth, scraping the bowl as needed to ensure everything is thoroughly combined. Reduce mixer speed to low and stir in the dry ingredients. Stop the mixer and scrape down the bowl and beater. Beat in the remaining dry ingredients. Scrape down the sides and bottom of the bowl then stir again for a few seconds to combine. Do not overmix
4. Use a small ice cream scoop to scoop out 1 ½ tablespoon-sized pieces of dough. Roll the dough between your palms to form a smooth ball then roll in the ½ cup granulated sugar to cover all sides. Place the dough on the prepared baking trays leaving about 2 inches between
5. Bake the cookies for about 12 minutes, rotating halfway through. As soon as you remove the cookies, use the flat bottom of a measuring cup or a glass and press down gently. Allow to cool on the trays for 10 minutes. They’ll crisp as they cool. Bake any remaining cookie dough.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and marshmallow crème at medium speed until well combined. Scrape the bottom and sides of the bowl. Add powdered sugar and vanilla extract. Beat at low speed for 30 seconds; gradually increase mixer speed to medium, beating until well combined and fluffy, 1 to 2 minutes. Store in an airtight container until ready to use. (If storing for longer than a few hours, refrigerate in an airtight container, and bring to room temperature before using)
7. To fill cookies, flip half the cooled cookies over so the flat side is facing up. Place marshmallow filling in a piping bag or a plastic bag with a ½-inch cut off one corner. Pipe filling onto the flat side of the cookie then top with another cookie. Press down gently.

*Makes 12 cookie sandwiches.

Which recipe is calling your name? Share with us in the comments!

*Texas Peanut Butter Flavor Fountain is the only LorAnn flavor that contains nut allergens. This flavor is not used in any recipe developed in this blog post.

About the Guest Blogger:Kimberlee Ho is a homebaker from NJ, who loves to share approachable baking recipes and tips with busy families like her own on her blog,kickassbaker.com. Kim works full-time during the day and bakes, recipe tests, and photographs at night and on the weekends in between driving her two daughters to gymnastics practices. Her goal is to inspire home bakers to kick ass in the kitchen!