From 596db161596685feb350d890474b9ae78e9020ab Mon Sep 17 00:00:00 2001 From: Joey <7505194+jknndy@users.noreply.github.com> Date: Thu, 17 Oct 2024 18:41:26 -0400 Subject: [PATCH 1/2] rename --- ...tesoflizzyt.json => tastesoflizzyt_1.json} | 0 ...zyt.testhtml => tastesoflizzyt_1.testhtml} | 3656 ++++++++--------- 2 files changed, 1828 insertions(+), 1828 deletions(-) rename tests/test_data/tastesoflizzyt.com/{tastesoflizzyt.json => tastesoflizzyt_1.json} (100%) rename tests/test_data/tastesoflizzyt.com/{tastesoflizzyt.testhtml => tastesoflizzyt_1.testhtml} (99%) diff --git a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_1.json similarity index 100% rename from tests/test_data/tastesoflizzyt.com/tastesoflizzyt.json rename to tests/test_data/tastesoflizzyt.com/tastesoflizzyt_1.json diff --git a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.testhtml b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_1.testhtml similarity index 99% rename from tests/test_data/tastesoflizzyt.com/tastesoflizzyt.testhtml rename to tests/test_data/tastesoflizzyt.com/tastesoflizzyt_1.testhtml index a9ca3b62b..49246744d 100644 --- a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt.testhtml +++ b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_1.testhtml @@ -1,1829 +1,1829 @@ - - - - - - - - - Molasses Cookies Recipe {Soft Baked Ginger Christmas Cookies} - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Molasses Cookies

Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

-
- - - - - -

Christmas = Gingerbread. That’s why you need these soft gingerbread molasses cookies on your Christmas baking list! They’re thick with a subtle molasses flavor and will make your house smell just like Christmas morning when you bake them.

- - - -

I’m a recovering picky eater. Even in my love of sweets, there were some things that I never tried because I didn’t think they would taste very good. Gingerbread was one of those things.

- - - -

From what I remember, I didn’t grow up eating gingerbread. But about 7 years ago, I tried it. And it was amazing. And now I can’t get enough of it during the Christmas season.

- - - -

These Soft Baked Gingerbread Cookies (AKA Molasses Cookies) are ones that my sister makes for Christmas every year. And to be honest, with all the chocolate chip cookies, candies, snowballs and saltine toffee sitting around, I never was that big on eating these molasses cookies. I should have just stayed away, because now I’m addicted!

- - - -
plate of soft baked gingerbread cookies


- - - -

If you love molasses flavor, you’ll want to try this cake.

- - - -

Why you’ll love these cookies:

- - - -
  • no refrigeration necessary
  • soft, chewy and thick
  • buttermilk and molasses flavor
  • sugary on the outside
  • makes a big batch, but it’s easy to halve the recipe
- - - -

What do molasses cookies taste like?

- - - -

Ground ginger is the main spice that gives these cookies their amazing flavor. But don’t forget the cinnamon, cloves and nutmeg, too. I highly recommend freshly grated nutmeg. It will really boost the flavor of these cookies. You can buy nutmeg nuts in the grocery store or on Amazon.

- - - -
plate of cookies with one broken in half
- - - -

How to Make Molasses Cookies

- - - -

Molasses cookies are one of the easiest cookies to make. The dough comes together quickly and easily and there is no need to refrigerate. You can scoop the soft dough and roll them in sugar, place them on a baking sheet and bake. Easy as that!

- - - -
  • In a large bowl, mix together the shortening, brown sugar, molasses and buttermilk. The mixture will look curdled, but don’t worry…it will all come together with the dry ingredients.
- - - - - - - -
  • In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 
  • Add the dry ingredients to the creamed sugar mixture and mix well. The dough will be very soft and slightly sticky, but you should be able to roll them without too much sticking.
- - - -
molasses cookie batter in a mixing bowl
- - - -
  • Roll the dough into balls and then roll the balls in sugar.
- - - -
molasses cookie dough ball in a bowl of sugar
- - - -
  • Place the cookie dough balls on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 8-10 minutes. Don’t over bake the cookies. We remove them before they get browned.
- - - -
soft gingerbread cookie on a baking mat
- - - -

How do you store molasses cookies?

- - - -

If you love soft gingerbread, this is the recipe for you. Shortening and buttermilk keeps the cookies thick and soft. Store the cookies in an airtight container at room temperature and they’ll be soft for days.

- - - -

They also freeze well! This recipe makes a large batch…about 4-5 dozen depending on how big you make the cookies, so this is important. Just be sure to allow the cookies to defrost completely before you unwrap them from the storage container. Learn how to freeze cookies here.

- - -
-
molasses cookies on a plate
-
- -
-
molasses cookies on a plate
-

Soft Baked Molasses Cookies

- -
-
4.92 from 12 votes
-
- -
Molasses Cookies have the taste of gingerbread cookies, but are soft and thick. Roll the dough balls in sugar for the perfect sweetness!
- -
- - -
- -
Servings 60
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 27 minutes
- -
- - - - - - - -

Ingredients
 

  • 1 cup shortening
  • 1 cup brown sugar packed
  • 1 cup molasses
  • 1 cup buttermilk
  • 5 1/2 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoons salt
  • 1/2 cup extra sugar for rolling dough
- -

Instructions
 

  • In a large bowl, mix together the shortening, brown sugar, molasses and buttermilk. The mixture will look curdled, but don't worry…it will all come together with the dry ingredients.
  • In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 
  • Add the dry ingredients to the creamed sugar mixture and mix well. The dough will be very soft and slightly sticky, but you should be able to roll
  • Roll the dough into balls and then roll the balls in sugar.
  • Place the cookie dough balls on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 8-10 minutes. Don't over bake the cookies. We remove them before they get browned.
  • Allow the cookies to cool on the pan for 3-5 minutes before moving to a wire rack to cool completely. Then store in an airtight container at room temperature.
- - - -

Notes

The calories shown are based on the recipe making 60 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
- -

Nutrition

Calories: 111kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Sodium: 119mg | Potassium: 104mg | Sugar: 9g | Vitamin A: 5IU | Calcium: 21mg | Iron: 0.8mg
- -
Course Dessert
Cuisine American
Calories 111
Keyword christmas cookies, cookies without eggs, easy cookies, egg free cookies, gingerbread cookies
- -
- - - -
- - -

Our Favorite Cookie Tools?

- - - -
  • Saigon Cinnamon: This is our favorite cinnamon. You can’t beat its flavor!
  • Stand Mixer: A hand mixer will work, but I always find it easier to make cookie dough with a stand mixer.
  • Beater Blade with Scraper: The best invention ever!
  • Buttermilk: If you don’t keep buttermilk on hand, use this dry buttermilk powder. It keeps longer!
  • Silpat: For all of your non-stick, cookie-making needs. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
  • Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
  • Cookie Plate Set: Display your homemade cookies in style. Everyone thinks this cookie plate is so cute!
  • Check out these stackable cookie racks.
-

About Lizzy T

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

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- Harmony -
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- - 1 year ago -
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5 stars
-I am trying out for a fall cookie contest and I am looking for the perfect cookie that is great in taste, texture, and appearance and I think I found the one!

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- - -
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- Kim -
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- - 2 years ago -
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What if you don’t have buttermilk or powdered buttermilk? Uh oh!

- -
Last edited 2 years ago by Kim
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- Sharon H. -
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- - 3 years ago -
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5 stars
-I made coconut lime buttercream to sandwich them—Whoopie!!

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- - -
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- Megan Tice -
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- - 4 years ago -
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-

These are amazing.. I can’t find another word better to describe them. My mom and I always back lot of different Christmas cookies and we make trays and always have left overs for us. Well needless to say these we’re the main cookies to go. And what was left over my husband and father ate so im making more tomorrow. I was thinking of cutting the batch in half but since my mom didnt get to eat but only 2 cookies I’m not cutying in half I’m giving half to them and keeping the other half for my husband and… Read more »

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- Maureen Moses -
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- - 4 years ago -
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You didn’t specify if you used dark or light brown sugar. I have always used light but since a ginger/molasses cookie, I wonder if you used dark brown instead.

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- Lena -
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- - 4 years ago -
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5 stars
-I was craving the soft kind of ginger cookie. I made it this evening and they turned out amazing the buttermilk makes them so soft. I made them larger, I plan to cut them in half and fill them with coconut buttercream frosting It will be divine ginger coconut sandwich cookie:)

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- Jessica -
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- - 4 years ago -
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- -
-

Could you use this recipe for gingerbread men?

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- Nikki -
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- - 4 years ago -
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Can i sub cream cheese Gor the shortening?

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- Tom Broome -
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- - 4 years ago -
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I love to make gingerbread molasses cookies, but they crack open on me every time. I have tried wetting the dough more and have tried increasing the molasses but to no avail. I shop at a local grocery super store that has a scratch bakery and their gingerbread molasses cookies don’t have cracks in them. How do I get the cracks from happening?

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-
- -
- - -
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- Sandra -
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- - 5 years ago -
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- -
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Is there an egg in this recipe?

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- Karen Cramb -
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- - 5 years ago -
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How long can you keep these please? I’m thinking of making some for gifts for Christmas which is about a week away.

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- Alma Vorrei -
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- - 5 years ago -
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5 stars
-These are sooo good. It’s hard to resist them after baking too as the house smells wonderful. I stored mine in an airtight container and they remained soft.

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- Carlotta Indermaur -
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- - 8 years ago -
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For the soft baked gingerbread cookies, can you replace shortening with butter? Shortening is so unhealthy I don’t want to use it, but I have a feeling that butter will make them hard. What do you think?
-Thanks!

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28
0
Would love your thoughts, please comment.x
()
x
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + Molasses Cookies Recipe {Soft Baked Ginger Christmas Cookies} + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +

Molasses Cookies

Tastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

+
+ + + + + +

Christmas = Gingerbread. That’s why you need these soft gingerbread molasses cookies on your Christmas baking list! They’re thick with a subtle molasses flavor and will make your house smell just like Christmas morning when you bake them.

+ + + +

I’m a recovering picky eater. Even in my love of sweets, there were some things that I never tried because I didn’t think they would taste very good. Gingerbread was one of those things.

+ + + +

From what I remember, I didn’t grow up eating gingerbread. But about 7 years ago, I tried it. And it was amazing. And now I can’t get enough of it during the Christmas season.

+ + + +

These Soft Baked Gingerbread Cookies (AKA Molasses Cookies) are ones that my sister makes for Christmas every year. And to be honest, with all the chocolate chip cookies, candies, snowballs and saltine toffee sitting around, I never was that big on eating these molasses cookies. I should have just stayed away, because now I’m addicted!

+ + + +
plate of soft baked gingerbread cookies


+ + + +

If you love molasses flavor, you’ll want to try this cake.

+ + + +

Why you’ll love these cookies:

+ + + +
  • no refrigeration necessary
  • soft, chewy and thick
  • buttermilk and molasses flavor
  • sugary on the outside
  • makes a big batch, but it’s easy to halve the recipe
+ + + +

What do molasses cookies taste like?

+ + + +

Ground ginger is the main spice that gives these cookies their amazing flavor. But don’t forget the cinnamon, cloves and nutmeg, too. I highly recommend freshly grated nutmeg. It will really boost the flavor of these cookies. You can buy nutmeg nuts in the grocery store or on Amazon.

+ + + +
plate of cookies with one broken in half
+ + + +

How to Make Molasses Cookies

+ + + +

Molasses cookies are one of the easiest cookies to make. The dough comes together quickly and easily and there is no need to refrigerate. You can scoop the soft dough and roll them in sugar, place them on a baking sheet and bake. Easy as that!

+ + + +
  • In a large bowl, mix together the shortening, brown sugar, molasses and buttermilk. The mixture will look curdled, but don’t worry…it will all come together with the dry ingredients.
+ + + + + + + +
  • In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 
  • Add the dry ingredients to the creamed sugar mixture and mix well. The dough will be very soft and slightly sticky, but you should be able to roll them without too much sticking.
+ + + +
molasses cookie batter in a mixing bowl
+ + + +
  • Roll the dough into balls and then roll the balls in sugar.
+ + + +
molasses cookie dough ball in a bowl of sugar
+ + + +
  • Place the cookie dough balls on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 8-10 minutes. Don’t over bake the cookies. We remove them before they get browned.
+ + + +
soft gingerbread cookie on a baking mat
+ + + +

How do you store molasses cookies?

+ + + +

If you love soft gingerbread, this is the recipe for you. Shortening and buttermilk keeps the cookies thick and soft. Store the cookies in an airtight container at room temperature and they’ll be soft for days.

+ + + +

They also freeze well! This recipe makes a large batch…about 4-5 dozen depending on how big you make the cookies, so this is important. Just be sure to allow the cookies to defrost completely before you unwrap them from the storage container. Learn how to freeze cookies here.

+ + +
+
molasses cookies on a plate
+
+ +
+
molasses cookies on a plate
+

Soft Baked Molasses Cookies

+ +
+
4.92 from 12 votes
+
+ +
Molasses Cookies have the taste of gingerbread cookies, but are soft and thick. Roll the dough balls in sugar for the perfect sweetness!
+ +
+ + +
+ +
Servings 60
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 27 minutes
+ +
+ + + + + + + +

Ingredients
 

  • 1 cup shortening
  • 1 cup brown sugar packed
  • 1 cup molasses
  • 1 cup buttermilk
  • 5 1/2 cups all-purpose flour
  • 4 teaspoons baking soda
  • 1 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoons salt
  • 1/2 cup extra sugar for rolling dough
+ +

Instructions
 

  • In a large bowl, mix together the shortening, brown sugar, molasses and buttermilk. The mixture will look curdled, but don't worry…it will all come together with the dry ingredients.
  • In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 
  • Add the dry ingredients to the creamed sugar mixture and mix well. The dough will be very soft and slightly sticky, but you should be able to roll
  • Roll the dough into balls and then roll the balls in sugar.
  • Place the cookie dough balls on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 8-10 minutes. Don't over bake the cookies. We remove them before they get browned.
  • Allow the cookies to cool on the pan for 3-5 minutes before moving to a wire rack to cool completely. Then store in an airtight container at room temperature.
+ + + +

Notes

The calories shown are based on the recipe making 60 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
+ +

Nutrition

Calories: 111kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Sodium: 119mg | Potassium: 104mg | Sugar: 9g | Vitamin A: 5IU | Calcium: 21mg | Iron: 0.8mg
+ +
Course Dessert
Cuisine American
Calories 111
Keyword christmas cookies, cookies without eggs, easy cookies, egg free cookies, gingerbread cookies
+ +
+ + + +
+ + +

Our Favorite Cookie Tools?

+ + + +
  • Saigon Cinnamon: This is our favorite cinnamon. You can’t beat its flavor!
  • Stand Mixer: A hand mixer will work, but I always find it easier to make cookie dough with a stand mixer.
  • Beater Blade with Scraper: The best invention ever!
  • Buttermilk: If you don’t keep buttermilk on hand, use this dry buttermilk powder. It keeps longer!
  • Silpat: For all of your non-stick, cookie-making needs. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
  • Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
  • Cookie Plate Set: Display your homemade cookies in style. Everyone thinks this cookie plate is so cute!
  • Check out these stackable cookie racks.
+

About Lizzy T

Get 5 Classic Recipes with a Deliciously Secret Twist

You might also like

+

Join the Discussion

+
+
+
+
+
+
+
+ Subscribe + +
+
+ +
+
+
+
+
Notify of
+
+ +
+ +
+ +
+
+
+
+
+
+
+
+
+ guest
+
+
+ + +
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+
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+ + +

+
+ +
+
+
+
+ 28 Comments
+
+
+
+ Most Voted + +
+ Newest + Oldest +
+
+
+
+
+
Inline Feedbacks
+
View all comments
+
+
+ +
+ + +

+

+

+

+ +
+
+
+
+
+
+ +
+ + +
+
+
+
+ Harmony +
+
+ + 1 year ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

5 stars
+I am trying out for a fall cookie contest and I am looking for the perfect cookie that is great in taste, texture, and appearance and I think I found the one!

+ +
+ +
+
+
+
+ +
+ + +
+
+
+
+ Kim +
+
+ + 2 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

What if you don’t have buttermilk or powdered buttermilk? Uh oh!

+ +
Last edited 2 years ago by Kim
+ +
+
+
+
+ +
+ + +
+
+
+
+ Sharon H. +
+
+ + 3 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

5 stars
+I made coconut lime buttercream to sandwich them—Whoopie!!

+ +
+ +
+
+
+
+ +
+ + +
+
+
+
+ Megan Tice +
+
+ + 4 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

These are amazing.. I can’t find another word better to describe them. My mom and I always back lot of different Christmas cookies and we make trays and always have left overs for us. Well needless to say these we’re the main cookies to go. And what was left over my husband and father ate so im making more tomorrow. I was thinking of cutting the batch in half but since my mom didnt get to eat but only 2 cookies I’m not cutying in half I’m giving half to them and keeping the other half for my husband and… Read more »

+
+ +
+
+
+
+ +
+ + +
+
+
+
+ Maureen Moses +
+
+ + 4 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

You didn’t specify if you used dark or light brown sugar. I have always used light but since a ginger/molasses cookie, I wonder if you used dark brown instead.

+ +
+ +
+
+
+
+ +
+ + +
+
+
+
+ Lena +
+
+ + 4 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

5 stars
+I was craving the soft kind of ginger cookie. I made it this evening and they turned out amazing the buttermilk makes them so soft. I made them larger, I plan to cut them in half and fill them with coconut buttercream frosting It will be divine ginger coconut sandwich cookie:)

+ +
+ +
+
+
+
+ +
+ + +
+
+
+
+ Jessica +
+
+ + 4 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

Could you use this recipe for gingerbread men?

+ +
+ +
+
+
+
+ +
+ + +
+
+
+
+ Nikki +
+
+ + 4 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

Can i sub cream cheese Gor the shortening?

+ +
+ +
+
+
+
+ +
+ + +
+
+
+
+ Tom Broome +
+
+ + 4 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

I love to make gingerbread molasses cookies, but they crack open on me every time. I have tried wetting the dough more and have tried increasing the molasses but to no avail. I shop at a local grocery super store that has a scratch bakery and their gingerbread molasses cookies don’t have cracks in them. How do I get the cracks from happening?

+ +
+ +
+
+
+
+ +
+ + +
+
+
+
+ Sandra +
+
+ + 5 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

Is there an egg in this recipe?

+ +
+ +
+
+
+
+ +
+ + +
+
+
+
+ Karen Cramb +
+
+ + 5 years ago +
+ +
+ +
+ +
+
+
+ +
+ +
+

How long can you keep these please? I’m thinking of making some for gifts for Christmas which is about a week away.

+ +
+ +
+
+
+
+ +
+ + +
+
+
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+ Alma Vorrei +
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+ + 5 years ago +
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5 stars
+These are sooo good. It’s hard to resist them after baking too as the house smells wonderful. I stored mine in an airtight container and they remained soft.

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+ Carlotta Indermaur +
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For the soft baked gingerbread cookies, can you replace shortening with butter? Shortening is so unhealthy I don’t want to use it, but I have a feeling that butter will make them hard. What do you think?
+Thanks!

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+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + From f96c3ff3040f8d6a714391058b30069d7d9223f3 Mon Sep 17 00:00:00 2001 From: Joey <7505194+jknndy@users.noreply.github.com> Date: Thu, 17 Oct 2024 18:43:25 -0400 Subject: [PATCH 2/2] groupings --- recipe_scrapers/tastesoflizzyt.py | 9 + .../tastesoflizzyt.com/tastesoflizzyt_2.json | 77 + .../tastesoflizzyt_2.testhtml | 1826 +++++++++++++++++ 3 files changed, 1912 insertions(+) create mode 100644 tests/test_data/tastesoflizzyt.com/tastesoflizzyt_2.json create mode 100644 tests/test_data/tastesoflizzyt.com/tastesoflizzyt_2.testhtml diff --git a/recipe_scrapers/tastesoflizzyt.py b/recipe_scrapers/tastesoflizzyt.py index 8e3135621..fe421ba07 100644 --- a/recipe_scrapers/tastesoflizzyt.py +++ b/recipe_scrapers/tastesoflizzyt.py @@ -1,7 +1,16 @@ from ._abstract import AbstractScraper +from ._grouping_utils import group_ingredients class TastesOfLizzyT(AbstractScraper): @classmethod def host(cls): return "tastesoflizzyt.com" + + def ingredient_groups(self): + return group_ingredients( + self.ingredients(), + self.soup, + ".wprm-recipe-group-name", + ".wprm-recipe-ingredient", + ) diff --git a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_2.json b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_2.json new file mode 100644 index 000000000..e5c77e5d6 --- /dev/null +++ b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_2.json @@ -0,0 +1,77 @@ +{ + "author": "Julie Clark", + "canonical_url": "https://www.tastesoflizzyt.com/how-to-cook-pork-steak/", + "site_name": "Tastes of Lizzy T", + "host": "tastesoflizzyt.com", + "language": "en-US", + "title": "How to Cook Pork Steaks", + "ingredients": [ + "4 bone-in pork shoulder steaks (about 3 pounds)", + "1 teaspoon salt", + "1 teaspoon black pepper", + "1/2 cup salted butter (4 ounces, room temperature)", + "1 teaspoon minced garlic", + "1/4 teaspoon salt", + "2 tablespoons snipped fresh chives" + ], + "ingredient_groups": [ + { + "ingredients": [ + "4 bone-in pork shoulder steaks (about 3 pounds)", + "1 teaspoon salt", + "1 teaspoon black pepper" + ], + "purpose": "For the pork steaks:" + }, + { + "ingredients": [ + "1/2 cup salted butter (4 ounces, room temperature)", + "1 teaspoon minced garlic", + "1/4 teaspoon salt", + "2 tablespoons snipped fresh chives" + ], + "purpose": "For the garlic chive butter:" + } + ], + "instructions_list": [ + "Allow the pork steaks to rest at room temperature 30 minutes before cooking if possible. Season with salt and pepper and set aside.", + "Make the garlic chive butter:", + "In a medium bowl, use a hand mixer to blend the room temperature butter, garlic, salt and chives until smooth and creamy. Set aside.", + "To grill the steaks:", + "Preheat a grill to 400ºF. Place the steaks on the grill and cook for 3-4 minutes on the first side, then flip and grill for another 3-4 minutes on the other side. (a total of 6-8 minutes for a 1/2\" steak. See guide in notes for other thicknesses). The internal temperature should reach 145ºF.", + "To pan fry the steaks:", + "Add two tablespoons of oil to a large skillet and preheat over medium-high heat.", + "Once the skillet is hot, sear the pork steaks on each side until browned, then reduce the heat to medium and continue cooking until they reach an internal temperature of 145°F. This should take a total of 6-8 minutes for a 1/2\" steak.", + "Add the garlic chive butter:", + "As soon as the steaks come off the grill or out of the skillet, gently spread or scoop the garlic chive butter on top of the steaks. Allow the steaks to rest for 4-5 minutes while the butter melts over the steaks." + ], + "category": "Main Dish", + "yields": "4 servings", + "description": "Learn how to cook pork steak perfectly, both in the oven and on the grill. Top with homemade garlic chive butter while the steak rests.", + "total_time": 22, + "cook_time": 12, + "prep_time": 10, + "cuisine": "American", + "ratings": 5.0, + "ratings_count": 2, + "nutrients": { + "servingSize": "1 serving", + "calories": "207 kcal", + "fatContent": "23 g", + "saturatedFatContent": "15 g", + "unsaturatedFatContent": "7 g", + "transFatContent": "1 g", + "carbohydrateContent": "1 g", + "sugarContent": "0.03 g", + "proteinContent": "1 g", + "sodiumContent": "910 mg", + "fiberContent": "0.1 g", + "cholesterolContent": "62 mg" + }, + "image": "https://www.tastesoflizzyt.com/wp-content/uploads/2024/08/how-to-cook-pork-steak-6.jpg", + "keywords": [ + "grilling recipes", + "how to cook pork", + "pork steak" + ] +} diff --git a/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_2.testhtml b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_2.testhtml new file mode 100644 index 000000000..0a2825522 --- /dev/null +++ b/tests/test_data/tastesoflizzyt.com/tastesoflizzyt_2.testhtml @@ -0,0 +1,1826 @@ + + + + + + + + + + How to Cook Pork Steak - Tastes of Lizzy T + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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How to Cook Pork Steak

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Learn how to cook pork steak perfectly, both in the oven and on the grill. Top with homemade garlic chive butter while the steak rests.

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overhead view of pork steaks with garlic butter
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Looking for something new for a quick dinner idea? Learn how to cook pork steak, an economical cut of meat that cooks quickly in both the oven and on the grill.

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This easy pork steak recipe may only take 20 minutes, but with our garlic chive butter, it makes a beautiful presentation, for holidays, game day, or any day!

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Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this pork recipe. Ohio has more than 3500 family pork farms that raise enough pork to feed more than 25 million people. You may also love our cast iron skillet pork chops, pork ribs and and slow cooker pork butt.

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What is pork steak?

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Pork steak is a cut of pork that comes from the shoulder area of the pig, specifically the Boston butt or pork shoulder. It’s a flavorful and relatively inexpensive cut of meat. It’s know for its marbling, which helps keep it moist and tender during cooking.

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Are pork chops and pork steak the same? No, although they can often be used with the same marinades and cooking methods. Pork chops are cut from the pork loin and are leaner than pork steaks. They can also be called shoulder blade steaks.

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Pork Steak Ingredients

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ingredients for pork steak on a table
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  • Pork Steaks. You can buy pork steaks in the meat department of your local grocery store. They come anywhere from 1/2″ to 1″ steaks and I’ve tested both. I prefer a thinner ½ inch steak, because they cook so quickly on the grill. Choose whatever thickness you’d like, knowing the thicker the steak, the longer it will take to cook. But either way, they are fairly fast!
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  • Butter. The base of the garlic chive butter.
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  • Garlic & chives. To season the herbed butter compound that rests on the steaks after cooking.
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  • Salt & pepper. The steaks will get seasoned with salt and pepper, and salt will go in the garlic butter, too. Other spice options: garlic powder, onion powder or thyme.
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Is it best to fry or grill pork steaks?

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Whether to fry or grill pork steaks depends on your personal preference and the flavor profile you’re aiming for. Both methods have their advantages:

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Frying Pork Steaks: This is an easy method because it can be done in doors and you have complete control over the cooking temperature. Searing the steaks in the skillet first allow you to get a nice golden brown crust on the steak. Add any seasonings or flavors you like while they cook.

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Grilling pork steaks: Grilling steaks give a smoky, charred flavor that many people love. This method is great for summer and outdoor gatherings. The steaks cook quickly over high heat and end up with a nice crust on the outside while staying tender on the inside.

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How to Cook Pork Steak

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There are two methods to quickly cook pork steak: on the stovetop and on the grill. Either way you choose, pat the steaks dry with paper towels, then season with salt and pepper.

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But first, make the garlic chive butter by using a hand mixer to blend the room temperature butter, garlic, salt and chives until smooth and creamy. Set aside.

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garlic chive butter in a bowl
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  • Grill the steaks. Preheat a grill to 400ºF. Place the steaks on the grill and cook for 3-4 minutes on the first side, then flip and grill for another 3-4 minutes on the other side. (a total of 6-8 minutes for a 1/2″ steak. See guide in notes for other thicknesses). The internal temperature should reach 145ºF.
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a pork steak on a grill
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  1. Pan fry the steaks. Add two tablespoons of oil to a large skillet and preheat over medium-high heat. Once the skillet is hot, sear the pork steaks on each side until browned, then reduce the heat to medium and continue cooking until they reach an internal temperature of 145°F. This should take a total of 6-8 minutes for a 1/2″ steak.
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overhead view of pork steaks in a cast iron skillet
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How do you keep pork steaks from getting tough?

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Here are 3 key tips:

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  • Even Thickness: Try to select pork steaks of even thickness to ensure uniform cooking. If the steaks are uneven, pound them to an even thickness.
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  • Do Not Overcook: Use a meat thermometer to ensure you cook the pork steaks to the recommended internal temperature of 145°F. Overcooking pork can lead to toughness. Pork is safe to eat with a blush of pink inside, just like traditional steak.
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  • Rest the meat: Once you’ve finished cooking the pork steaks, let them rest for 5 with the garlic butter on top before slicing or serving. This rest period allows the juices to redistribute throughout the meat, which results in juicier and more tender steak.
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pork steaks cut in half on a pan
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about tastes of lizzy t
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Make it a meal.

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The seasoned pork steaks make a great starter to any dinner. Complete the meal with one of the following side dishes:

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Storage Instructions

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Have leftovers? Once they’ve cooled to room temperature, store leftovers in an airtight container in the refrigerator for 3-4 days.

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For longer storage, wrap the meat in heavy-duty aluminum foil, freezer paper, or place it in a freezer bag or airtight container. Removing as much air as possible will help prevent freezer burn.

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Freeze for up to 2 months. Remove from the freezer and thaw in the fridge overnight before reheating and serving.

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Other Steak Recipes

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overhead view of 3 pork steaks with garlic butter
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overhead view of 3 pork steaks with garlic butter
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How to Cook Pork Steaks

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5 from 2 votes
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Learn how to cook pork steak perfectly, both in the oven and on the grill. Top with homemade garlic chive butter while the steak rests.
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Servings 4
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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Ingredients
 

For the pork steaks:

  • 4 bone-in pork shoulder steaks about 3 pounds
  • 1 teaspoon salt
  • 1 teaspoon black pepper

For the garlic chive butter:

  • 1/2 cup salted butter 4 ounces, room temperature
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 2 tablespoons snipped fresh chives
+ +

Instructions
 

  • Allow the pork steaks to rest at room temperature 30 minutes before cooking if possible. Season with salt and pepper and set aside.

Make the garlic chive butter:

  • In a medium bowl, use a hand mixer to blend the room temperature butter, garlic, salt and chives until smooth and creamy. Set aside.

To grill the steaks:

  • Preheat a grill to 400ºF. Place the steaks on the grill and cook for 3-4 minutes on the first side, then flip and grill for another 3-4 minutes on the other side. (a total of 6-8 minutes for a 1/2" steak. See guide in notes for other thicknesses). The internal temperature should reach 145ºF.

To pan fry the steaks:

  • Add two tablespoons of oil to a large skillet and preheat over medium-high heat.
  • Once the skillet is hot, sear the pork steaks on each side until browned, then reduce the heat to medium and continue cooking until they reach an internal temperature of 145°F. This should take a total of 6-8 minutes for a 1/2" steak.

Add the garlic chive butter:

  • As soon as the steaks come off the grill or out of the skillet, gently spread or scoop the garlic chive butter on top of the steaks. Allow the steaks to rest for 4-5 minutes while the butter melts over the steaks.
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Video

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Notes

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  • For 1/2″ Cut Pork Steaks: Approximately 3-4 minutes per side.
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  • For 3/4″ Cut Pork Steaks: Approximately 5-7 minutes per side.
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  • For 1″ Cut Pork Steaks: Approximately 7-9 minutes per side.
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Nutrition

Calories: 207kcal | Carbohydrates: 1g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 910mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 712IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.1mg
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Course Main Dish
Cuisine American
Calories 207
Keyword grilling recipes, how to cook pork, pork steak
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About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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