Friday, December 25, 2009
When it comes to spice cookies and gingersnaps I'm in love. I could eat a whole box of them to myself and it'd be totally worth the belly ache. I made these soft darlings for goodie bags I gave to my co-workers :) I rolled them in brown and then white sugar and I definitely have to say I prefer white sugar as it sparkles a lot better. These had the spice flavor, but I didn't find them too overpowering like some store bought cookies. Also be sure to give them enough room to expand as you can see I didn't and got a few Siamese twins :P That was okay by me though, more for me to eat!
Soft Molasses Spice Cookies
from The Great American Cookie Cookbook (Publications International, Ltd.) - buy it here on amazon.com
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup softened butter
1/2 cup packed brown sugar
1/2 cup molasses
1 teaspoon vanilla
1/4 cup milk
Preheat oven to 350 degrees. Grease cookie sheets.
Mix flour, baking soda, cinnamon, ginger, nutmeg, salt and cloves in medium bowl.
Beat 1/2 cup butter in large bowl until smooth and creamy.
Gradually add brown sugar until light and fluffy. Beat in egg until fluffy.
Beat in molasses and 1 teaspoon vanilla until smooth.
Beat in flour mixture at low speed alternately with 1/4 cup milk until blended.
Drop rounded tablespoonfuls (sprinkle or roll in sugar if desired) of dough about 1 1/2 inches apart onto prepared cookie sheet.
Bake 12 minutes or until set. Let cookies stand on cookie sheets 5 minutes; transfer to wire rack to cool completely.
Sunday, December 20, 2009
Saturday, December 19, 2009
My mother tends to always have an obscene amount of sour cream in her fridge so I wanted to make use of some if not most of it. Don't get me wrong, I LOVE the stuff! But one container is enough for me :) I found this recipe and was curious at how they would taste and turnout! They aren't thtat sweet for being a cookie, but I find just a drizzle of icing is all they really needed. Not too powerful, not too weak, but just right! So let's get started on this easy peasy recipe:
Sour Cream Cookies
from Old Fashioned Country Cookies (Gooseberry Patch) - buy it here at amazon.com
1/2 cup shortening
1 1/2 cups brown sugar
1 cup sour cream
1 tsp. vanilla
2 3/4 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup chopped nuts (optional, I made mine without due to co-worker's with allergies)
Mix together thoroughly the shortening, brown sugar and eggs.
Stir in sour cream and vanilla.
Sift flour, soda, baking powder, and salt; stir into sour cream mixture. Add nuts.
Chill at least 1 hour. Drop by rounded teaspoonfulls about 2" apart on an ungreased baking sheet.
Bake until delicately browned, about 8 to 10 minutes at 400 degrees. Makes about 5 dozen cookies.
I drizzled mine in festive colors but the possibilities are endless! The book recommends slathering these cookies with a Burnt Butter Icing. Recipe is as follows:
Burnt Butter Icing:
4 tablespoons butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons hot water
Melt butter until golden brown. Blend in powdered sugar and vanilla.
Stir in hot water until icing spreads smoothly.
Icing for about 30 cookies.
Sunday, December 13, 2009
It's that time of year again! Time to crack open those cookbooks and find what sweet treats you're going to make this holiday season. Every year my mother and I bake up a storm to make goodie bags for our co-workers. Last year I was left to making it all on my own! So i did and it was tiring but well worth it in the end. Some of my co-workers don't have family anymore so it's sometimes all they get for Christmas. It breaks my heart but warms mine as well because I know they appreciate it and are grateful for our gift to them.
This is your typical "rice krispie treat" but I used Special K for this as it's what I had one hand. Honestly, you can't even taste the difference between the two cereals after you pile on all that sweet gooey marshmallow :)
I used red icing for the holly berries, but feel free to let your imagination wander! Sprinkles...red hots...crushed candy cane...
Edible Christmas Wreaths
10 oz. marshmallows
6 cups of corn flake cereal (crush with your hands) or rice krispie cereal
1/4 cup butter
1/2 tsp. vanilla
1 tsp. green food coloring, or to your desired green-ness
bagged red frosting or other candies for decorating the wreaths
Melt butter and marshmallows over low heat stirring constantly.
When completely melted add vanilla and green food coloring.
Add in corn flakes. Stir until they are completely coated and green!
Grease hands with butter or cooking spray and start shaping into little O's on a silicone baking mat or wax paper. CAUTION: Very Hot!
Repeat steps until all of the mixture is used. Cool before serving.
Saturday, November 28, 2009
I saw these on Fake Ginger and thought they sounded super easy and looked delicious. Five ingredients and all I have to do is throw them in a crockpot for a few hours? YES! Normally I'm very eh about using anything with bones in it and I regret being frugal when I bought these. We normally eat the store brand boneless skinless chicken breast, but wings are just another story. The quality wasn't there, so I blame the store not Amanda
Amanda is 100% right that they are sticky, salty, and a little tiny dash of sweet. I was too impatient when it came to letting the sauce simmer forever, but it still was thicker than started. I served this with just plain white rice and butter. They smell AMAZING while cooking, I had to keep slapping the boy's hands away everytime he went toward that crockpot to lift the lid.
Next time I may cut down on the soy sauce since it was a tad too salty for my taste. I also might create the wings and strip them of their goodness and add veggies to the mix such as green peppers, onion, etc. and serve all that over rice.
Sticky Chinese Wings
from Amanda at Fake Ginger.
3 lbs chicken wings
3/4 cup soy sauce
3/4 cup brown sugar
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
Mix soy sauce, brown sugar, ginger, and garlic powder together. Toss wings in the mixture and allow to marinate overnight. In the morning, put wings and marinade in slow cooker and cook on low for 6 to 8 hours. Remove wings from slow cooker and transfer marinade (now sauce!) to a small saucepan. Allow to simmer until thickened. Pour over wings and enjoy!
Thursday, November 19, 2009
It's nearly that time of year again when the sweets get delivered by the bucket loads and they are wrapped in bright colors to match the season and holidays. Now I know that some of you out there just aren't the greatest bakers, and that's fine. Perhaps you're better at math than I am, though that's not hard to do :P This is a very simple tasty treat that you can make for your holiday goodie bags, gift jars, work parties, or just for you and the kids to enjoy. Honestly, who DOESN'T love the combination of peanut butter and chocolate??
I found this recipe from Betty Crocker, and it actually called for butterscotch chips as well, but I passed as the family doesn't much care for them :)
Remember, this is a quick and easy recipe and calls for you to cheat a bit by buying store bought cookie mixes....but they are delicious! Though feel free to try it with your own peanut butter cookie recipe and if you do leave a comment on how yours turned out! I much prefer scratch to anything :)
Peanut Butter Bars
1 pouch (1lb. 5oz.) of Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
2 cup chocolate chips
Preheat oven to 350 degrees. Spray 13x9 inch pan with cooking spray.
In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
In small microwavable bowl, microwave chocolate chips on High 30 seconds, stir, and repeat until completely melted. Spread evenly over cookie base. Refrigerate 30 minutes or until set.
Cut and wrap or serve this delicious treat! :)
Thursday, October 29, 2009
3/4 cup unsalted butter, 1 stick melted, 1/2 stick softened
1 cup light brown sugar, packed
2 large eggs, at room temperature, lightly beaten
1 cup canned pumpkin puree (i recommend about a 14-15oz. can)
1 tablespoon pumpkin pie spice
1 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Use a non-stick baking sheet or silicone mat
In a large bowl, whisk together the melted butter and brown sugar until smooth.
Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.
Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet.
Bake until springy to the touch, about 10 minutes.
Transfer to a rack to cool completely.
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.
Assemble the whoopie pies: When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
Wednesday, September 9, 2009
Sunday, September 6, 2009
2 fresh peaches
1 tablespoon flour
1/4 cup sugar
1 tablespoon butter
Fresh nutmeg and cinnamon to taste
Two pie crusts
Monday, August 31, 2009
Stir-Fried Ginger Pork
2 tablespoons of soy sauce, low sodium
2 garlic cloves
1 tablespoon of brown sugar, packed
1/2 teaspoon of ground ginger
1 tablespoon of olive oil
1lb. pork tenderloin, raw
Finely chop garlic. Cut pork into thin strips (about 1/2"). In medium bowl blend soy sauce, garlic, brown sugar, and ginger. In non-stick skillet heat olive oil over medium-high heat and brown pork. Add garlic mixture and cook for 7 minutes or until pork is thoroughly cooked.
Asian Green Beans
2 teaspoons olive oil
2 garlic cloves
1lb. whole fresh green beans
3 tablespoons Lawry's Marinade Teriyaki with Pineapple Juice
1/4 dry cup chow mein noodles
Finely chop garlic. In non-stick skillet heat olive oil over medium-high heat and cook garlic 30 seconds. Add green beans and marinade and cook 10 minutes or until beans are tender. To serve, top with chow mein noodles.
Classic Rice Pilaf
2 teaspoons of butter
3/4 cup brown rice, uncooked
1/3 cup white onion, chopped
1/8 teaspoon black pepper
1/8 teaspoon ground thyme
1 3/4 cups of chicken broth, low sodium
1 teaspoon of parsley, fresh, chopped
In 2-quart saucepan melt butter over medium high-heat and cook rice, onion, pepper, and thyme for 4 minutes or until rice is golden. Stir in broth and bring to a boil over high heat. Reduce heat to low and let simmer 40 minutes. Let stand for 5 minutes and then stir in parsley.
Tasty Turkey Burgers
1lb. ground turkey
3 tablespoons of green onions, chopped
2 tablespoons soy sauce, low sodium
1/2 teaspoon garlic powder w/ parsley (Lawry makes this, or just use garlic powder.)
1/4 teaspoon ground black pepper
1 red onion, medium sized. (I use only about half, but if you love em' pile em' on!)
2 teaspoons extra virgin olive oil
4 pieces of American cheese, low-fat.
4 whole wheat hamburger buns
Cut onion into slices. In large bowl combine turkey, soy sauce, garlic powder, and pepper; shape into 4 patties. Evenly brush onion with olive oil. Grill or broil burgers and onions until burgers are to desired done-ness and onions are tender. Top burgers with cheese and cook until cheese is melted. Top with onions and enjoy!
Sunday, August 30, 2009
Saturday, August 29, 2009
Pesto Rubbed Chicken (Homemade Pesto Sauce)
for the chicken:
2 tablespoons of olive oil.
4 chicken breasts, boneless.
3 cloves of garlic (yes, the fresh stuff! no minced jar garlic!)
2 cups fresh basil
3 tablespoons of pinenuts
1/2 cup of extra virgin olive oil
1/2 cup of parmesan cheese, grated
It's easiest to make this in a food processer (Wal-Mart has a mini one for like $15) It's not the exact one I use, maybe they don't show the off-brand ones on their website but they do have the mini ones! Or you could use a blender if you want to save your cash for a night out on the town! :) Peel and chop your garlic. Place garlic, pinenuts, basil, and parmesan cheese into food processor. Place about 1/4 cup of your oil into the processor and let it do its job. After a couple of seconds you'll probably have to scrape down the sides and such, at this time go ahead and place the rest of your oil in and let it spin again for a few more seconds until completely blended. *NOTE: Sometimes I like to just use 1/4 cup of oil since sometimes 1/2 cup will seem to much. Just use your best judgement.
You can grill, broil, or bake the chicken at this point. I chose to broil my chicken so I used a baking sheet (you can use a broiling pan too) and placed the chicken breasts on, scooping even amounts of Pesto to cover the entire chicken. I have to say I didn't really keep tabs on how long it took to cook thoroughly, but broiling is the fastest method in my opinion. So I would say 8-10 minutes maximum if you choose to broil. Just keep an eye on it! :)
If you're in a rush to get dinner on the table Knorr brand makes a Pesto Sauce Mix that you can blend with olive oil for a quick sauce. You should be able to find it at any local super market.
I picked up this recipe by signing up at Slim Fast as it has tons of new and exciting recipes that you can pick and choose from and they're all about roughly 500 calories per dinner serving. Most recipes make 4 servings so that's great for couples like James and I because I can cook one night and take a break for the next by just eating leftovers. I'm not sure how much I loved the lime salsa, it could be the fact that it's made with mostly mayo that throws me off, or it was just too much for one small piece of chop. I think if I do make this again I'll use less of the mayo and maybe add a little bit more lime juice to it as I didn't get the full punch of that flavor either. Needless to say, the actual chop was amazing! I suppose you could use a tenderloin or something instead, but I figured chops were easy enough. :)
Jamaican Pork with Creamy Lime Salsa
1/2 cup light mayo (or whatever your preference is)
1 tablespoon lime juice
1/4 cup onion, red, chopped
1 garlic clove
1/8 teaspoon black pepper
1 pound pork chops, boneless (or bone in if you prefer)
1 tablespoon Caribbean jerk seasoning (made by McCormick if you need help locating it in the spice aisle)
Chop the garlic. For Creamy Lime Salsa, in medium bowl, combine mayo, lime juice, onion, garlic, and pepper; set aside. Evenly season chops with jerk seasoning. Grill or broil chops until done. To serve, arrange chops on serving platter, then evenly garnish with Creamy Lime Salsa. Serve with remaining salsa.
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the milk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper before serving.