So many things can go wrong with Gingerbread Cookies. The dough can be overspiced, underspiced or dry with very little effort on the baker's part. I found the perfect gingerbread cookie recipe from Food Network. The cookies came out perfectly moist and chewy and had a wonderful ginger flavor without being overpowering. Alex Guarnascelli, the baker behind this recipe also offers a recipe for an orange frosting to use with this recipe, but I didn't make that. I instead just used standard white cookie icing on some and left some plain; both tasted great. Just as a general cookie baking suggestion - if you are baking several cookies in one day, don't leave this until the last recipe. Gingerbread cookies by nature are a very labor intensive cookie to make, so make it your first or only cookie when baking.
Gingerbread Cookies
1 1/2 Sticks Lightly Salted Butter, Softened
1 2/3 Cups Sugar
1 Orange, Zested
4 Cups All Purpose Flour (plus extra for rolling)
1 1/2 tspn Baking Powder
1/2 tspn Baking Soda
1 Tbspn Ground Ginger
1/2 tspn Ground Nutmeg
1/2 tspn Ground Allspice
2 tspns Ground Cinnamon
1/4 tspn Ground Cloves
1/2 tspn Kosher Salt
2 Eggs
1/2 Cup Dark Molasses
1 Lemon, Juiced
1) In the bowl of an electric mixer, add the butter, sugar and orange zest and beat until smooth - 5 to 8 minutes
2) Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside. In another bowl, whisk together the eggs, molasses and lemon juice.
3) Preheat Oven to 350
4) When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half.
5) Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
6) Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet.
7) Bake until brown around the edges, 8 to 10 minutes.
The holidays don't start for me until I have polished off my first glass of egg nog while admiring the shining lights of my Christmas tree. When I decided to have a holiday party, I decided that an extra special touch would be to serve homemade eggnog. I scoured my various recipe websites for a winning recipe and I found Amazingly Good Eggnog by Nataliesmom on AllRecipes. This recipe as an astounding 307 5 star recipes, so I figured that I couldn't go wrong with this one - and boy was I right. The eggnog was the first thing to go at my party and I got rave reviews about it.
Amazingly Good Eggnog
Makes about 1/2 gallon
4 Cups Milk
5 Whole Cloves
1/2 tspn Vanilla Extract
1 tspn Ground Cinnamon
12 Egg Yolks
1 1/2 Cups Sugar
2 1/2 Cups Light Rum
4 Cups Light Cream
2 tspn Vanilla Extract
1/2 tspn Ground Nutmeg
1) Combine milk, cloves, 1/2 tspn vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil
2) In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves and let cool for an hour.
3) Stir in rum, cream, 2 tspn vanilla, and nutmeg. Refrigerate overnight before serving.
I wanted to try an new cookie recipe for my annual cookie exchange and this one seemed to be one of the more popular cookies. It has a really unique flavor that is just like hot chocolate - perfect with a glass of milk. I got this recipe from Betty Crocker, and though I wasn't looking for a "shortcut cookie recipe" this one is, so it is perfect if you need a quick recipe or if you are making several cookies because this one saves you time by using a mix as the base.
Mexican Hot Chocolate Cookies
Makes: 48
1/4 Cup Sugar
1/4 tsp. Ground Cinnamon
1/2 Cup Butter
1 19oz Package of Mexican Hot Chocolate Drink Mix
1 Pouch (1lb 1.5oz) Betty Crocker Sugar Cookie Mix
1 Egg
1 Cup Miniature Semisweet Chocolate Chips
1) Heat oven to 375
2) In a small bowl mix: sugar and cinnamon; set aside. In 1-quart saucepan, melt butter and hot chocolate over low heat, stirring constantly.
3) Place cookie mix into a large bowl. Stir in melted butter mixture and egg until soft dough forms (you may need to add a little water). Stir in chocolate chips.
4) Shape into balls, roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes or until set. Cool 3 minutes
December is the month for Christmas cookies and I love trying new recipes. Unfortunately, some of them don't always work out as planned - but this is one that I modified from the original. The recipe is for dough to be used in a cookie press, but when my Pampered Chef cookie press failed me I made this into a ball cookie instead and it worked perfectly. The next time I make these, I will also increase the amount of the almond extract too - they didn't have as strong of as almond flavor as I had hoped for.
Almond Cream Spritz
Makes: 60
1 Cup Butter, Softened
1 (3 oz) Package Cream Cheese, Softened
1/2 Cup Sugar
1/2 tsp. Almond Extract
1/4 tsp. Vanilla Extract
2 Cups All-Purpose Flour
Finely Chopped Almonds
1) Preheat oven to 375
2) Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed for about 30 seconds. Add sugar, almond extract and vanilla. Beat until combined.
3) Stir in flour. Cover and chill dough for about 30 minutes or until easily worked but not too stiff. Pack dough into cookie press.
4) Force dough through press onto ungreased cookie sheets. Sprinkle with almonds
5) Bake 8-10 minutes or until endes of cookies are firm but not brown. Allow to cool on baking sheet one minute and them move to wire racks to cool completely.
This recipe is a take on the traditional cocktail meatballs that are made with grape jelly. These are good for the holidays because they are instead made with cranberry sauce. They are very easy to make and taste great.
Slow Cooker Cranberry Meatballs
1 Can (16oz) Whole Berry or Jellied Cranberry Sauce
3/4 Cup Chili Sauce
1/4 Cup Water
2 Pounds Frozen, Fully Cooked Meatballs, Completely Thawed
1) Put the cranberry sauce, chili sauce and water in slow cooker and stir to combine. Add the meatballs and stir to coat them with the sauce
2) Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through.
If you are looking for a smiple, easy appetizer that everyone will like I have found the perfect recipe for you. I found this recipe on Allrecipes by Rose Starkowicz and everyone loved it. The best part about this dip is that it can be quickly thrown together in a couple of minutes and most of the ingredients are ones that I have on hand. You could also customize this recipe and add other things to it that you prefer in your taco dip.
Taco Dip
1 8oz Package Cream Cheese Softened
1 16oz Container Sour Cream
1 Package Taco Seasoning
Shredded Lettuce
1 C Shredded Cheddar Cheese
3 Chopped Tomatoes
1 Chopped Green Bell Pepper
1 Can Black Olives, Drained and Sliced
1) Combine Cream Cheese, Sour Cream and Taco Seasoning in a medium bowl. Spread this mixture into a 9 inch dish (I use a glass pie pan)
2) Top the mixture with the lettuce, cheese, tomatoes, bell pepper, black olives
I recently made a birthday cake for my daughter's 3rd birthday party. I really wanted something that both kids and adults would like - and I got numerous compliments about this one. It has a hint of espresso flavor, which I loved and it is a great creamy and light consistency. This frosting does best when you make it the day that you are going to use it and don't have to refrigerate it. This recipe comes from Recipezaar from Courtley.
Chocolate Frosting
1/2 lb bittersweet chocolate (good quality)
6 1/2oz unsalted butter
1 tsp espresso powder dissolved in
1 Tbsp hot water
2 tsp vanilla
1 1/2 sifted powdered sugar
3 Tbsp unsweetened cocoa powder
5 oz unsalted butter
1/2 tsp salt
1 C heavy cream
1) Chop chocolate into small pieces and place in a stainless steel bowl with 6 1/2 oz butter. Place over pan of simmering water
2) Whisk together as soon as chocolate and butter soften. Keep whisking until just melted and combined
3) Remove from heat and stir in espresso and vanilla
4) Cool to room temperature
5) Whisk together powdered sugar, cocoa and salt in a bowl. Place 5 oz of unsalted butter and 1/2 of powdered sugar in a food processor. Process scraping down the sides
6) Add the rest of the powdered sugar mixture, start processor and slowly add in cream
7) Process for about 10 seconds
8) Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth
9) Bring to room temperature before using
So for Thanksgiving I was asked to bring an Apple Pie. I really wanted to make it from scratch and scoured my various recipe sites for the perfect recipe. I settled for two of Paula Deen's Recipes from Food Network. The crust came out flaky and buttery and everyone commented how great it was. The pie itself was pretty amazing, but I did make a couple of modifications to the recipe after reading some reviews. I used 8oz of cinnamon applesauce instead of 16oz of regular applesauce and I doubled the crunch topping.
Paula's Perfect Pie Crust
2 1/2 C All Purpose Flour
1/4 tsp Fine Salt
3 Tbspn Granulated White Sugar
1/4 C Vegetable Shortening, Cold
12 Tbson Butter, Cold and Cubed
1/4 C to 1/2 C Ice Water
1) In a large mixing bowl, sift together the flour, sugar and salt.
2) Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal.
3) Add the ice water a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.
4) When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes.
5) On a floured surface, roll each disk out into a 10 to 11 inch circle to make a 9 inch pie.
Crunch Top Apple Pie
Paula's Perfect Pie Crust (9 inches)
3/4 C Sugar
1 Tbspn All Purpose Flour
1 tspn Ground Cinnamon
Dash Salt
3 1/2 C Peeled, Chopped Cooking Apples
1 (16oz) Jar Applesauce
1 Tbspn Lemon Juice
2 Tbspn Butter, Chopped into Small Pieces
Crunch Topping
3 Tbspn All Purpose Flour
1 Tbspn Sugar
Dash Salt
1 Tbspn Butter, at Room Temperature
1) Preheat Oven to 425
2) Line a 9 inch pie pan with half of dough (1 disk)
3) Combine Sugar, Flour, Cinnamon and Salt in a bowl. Stir in Applesauce, Apples and Lemon Juice.
4) Spoon Apple mixture into pie pan and dot with Butter.
5) Cut remaining crust into strips; arrange in a lattice design over top of pie.
6) For crunch topping, combine Flour, Sugar and Salt in bowl. Using a fork, cut in Butter until mixture is crumbly. Sprinkle over top of crust.
7) Bake for 10 minutes, then reduce heat to 350 and continue to bake for about 45 minutes or until crust and topping are golden brown.
I needed to make an appetizer to bring for a party and this recipe that I found on the Pillsbury
website was perfect. It took minimal time to make, the ingredients were simple and it got devoured in minutes. The original recipe calls for a jar of diced pimiento. I actually used a jar of sweet roasted red peppers and just diced them instead because I happened to have that on hand. It worked perfectly.
Artichoke-Cheese Braids
3/4 C Finely Chopped Artichoke Hearts (from 14oz can), Drained, Patted Dry with Paper Towels
1/2 C Grated Parmesan Cheese
2 Tbsp Mayonnaise
1 Can Pillsbury Refrigerated Crescent Rolls or Pillsbury Refrigerated Seamless Dough Sheet
1 Jar (2 oz) Diced Pimiento, Drained, Patted Dry with Paper Towels
1 Egg Beaten
1 Tsp Grated Parmesan Cheese
1) Heat Oven to 375. In small bowl, mix artichokes, 1/2 C parmesan cheese and the mayonnaise
2) Unroll dough; separate into 2 long rectangles. Place lengthwise on opposite ends of ungreased large cookie sheet. You should have 2 11x4.5" rectangles
3) Spoon 1/2 of artichoke mixture in 1 1/2 inch wide strip down the center of each rectangle. Top each evenly with pimiento.
4) On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal.
5) Bring ends of each braid together to form a ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 tsp of parmesan cheese.
6) Bake 13-18 minutes or until deep golden brown. Cool 5 minutes and cut.
This is one of my favorite dips to bring to a party. It is easy to make and always tastes wonderful. A friend of mine brought this to one of my parties once and after downing 1/4 of it, I asked her how to make it. For those that don't know me, I have an extreme aversion to mayonnaise. I don't eat it on anything and don't eat anything that has it in it. This recipe has mayonnaise in it - but I couldn't taste it at all. So this is the one recipe of mine that you will find this ingredient in.
Hot Artichoke Dip
1 can Artichokes 1 cup real Mayo (full-fat tastes best) 1 cup Parmesan Cheese 1 clove Garlic minced or 1 tsp already minced 1 tblsp chopped Tomato (optional) 2 tblsp chopped Green Onion (optional) Drain and chop artichokes. Mix in all but tomatoes and onions. Spoon into 9" pie pan. Bake at 350 degrees for 20-25 minutes until lightly brown. Sprinkle tomato and onion on top.
In my ongoing quest to find a use for the 5 pounds of apples that my mother in law has gifted me, I was desperate to find something to make with apples that was not a pie. I found this recipe for Apple Bread on All Recipes by Jennifer. This bread was pretty good, but I would bake it less (start at 40 minutes) and I did make some changes based on some user suggestions: I added 2 Tsp of vegetable oil, I used half brown and half white sugar and I used pumkin pie spice instead of cloves. Another user suggested a glaze of 1 C powdered sugar and 2 Tspn. Half and Half. I did not try this, but will next time.
Apple Bread
1/2 C Butter Softened
1 C Sugar
2 Eggs
2 C All Purpose Flour
1 Tspn Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Cloves
2 Apples - Peeled, Cored and Chopped
1) Preheat Oven to 350
2) In a Bowl mix Butter and Sugar until Sooth and Creamy. Beat in Eggs.
3) In a Separate Bowl, Sift Together the Flour, Baking Soda, Salt, Cinnamon and Cloves. Mix into Butter Mixture until Moistened. Fold in the Apples. Transfer into a Lightly Greased Loaf Pan.
4) Bake 1 Hour in Preheated Oven. Cool in Pan for 15 Minutes before Removing.
I was searching for something quick and easy to make for dinner tonight. On those days that you don't really feel like cooking, a casserole always seems to be the best option. I found this casserole and loved the following things about the Jiffy Casserole: The ingredients are ones that I always have on hand, It is inexpensive to make and It is yummy. I found this recipe on All Recipes by LadyGuin 2. I did alter this recipe a little based on other All Recipes user comments. I used 2 cans of soup instead of 1, used other spices such as garlic and onion powder and topped the casserole with cheese at the end.
Jiffy Casserole
Serves: 5
1 Tbspn Vegetable Oil
2 Onions Sliced
1 Pound Ground Beef
5 Potatoes Peeled and Cubed
Salt & Pepper
1 Can Cream of Mushroom Soup
1/4 C Water
Paprika
1) Preheat Oven to 350
2) Heat a large skillet over medium heat and pour in oil. Saute onion in oil until browned (5-10 minutes) and set aside. In the same skillet brown meat and drain
3) Place a layer of potatoes into a greased 9x13 baking dish. Sprinkle with salt & pepper and spread a layer of beef over the potatoes, followed by a layer of onions.
4) Repeat layers, ending with potatoes. In a medium bowl combine the soup with the water. Mix well and pour over the casserole. Sprinkle with paprika to taste
5) Cover and bake for 1 hour
'Tis the season for all things pumpkin - and I was introduced to a great dessert that will hit the spot that doesn't involve frozen pie crust or preheating your oven! I was having a chill night with some girls and one of them brought this amazing dip that it is nearly impossible to stop eating once you have started.
Pumpkin Dip
3 oz Cream Cheese Softened
1/2 C Powdered Sugar
1 C Canned Pumpkin (1/2 Can)
1/2 tsp. Ground Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ginger
8oz Tub Cool Whip
1) Beat together Cream Cheese and Powdered Sugar
2) Add Pumpkin, Ground Cinnamon, Nutmeg, Ginger and Stir Well
3) Fold in Cool Whip
4) Serve with Cookies, Graham Crackers, Apples or Vanilla Wafers...or just eat with a spoon :)
I found this great recipe for a Lemon Dill Sauce that can be used on top of salmon, chicken - whatever you like. I have seen a lot of versions of this sauce on different websites with additional ingredients such as mayonnaise, shallots, white wine, etc. This one is pretty simple and I usually have all of these ingredients on hand. My one complaint about this recipe is that there is too much ground mustard in it; I would probably use 1/2 of what the recipe calls for if not less.
Lemon Dill Sauce
2 Tbspn Sour Cream
1/2 tsp Dry Mustard
1/2 tsp Dill Weed
1/4 tsp Lemon Juice
My husband came home a great catch from his fishing trip; salmon! One of my favorite fish to make, I am always looking for new recipes to try. I found this one on Food Network by Bobby Flay.It is a highly rated recipe, an average of 5 stars out of 85 reviews. This recipe asks you to grill the salmon, but because that isn't always the most practical thing in the world - I broiled it which was just as good.
Salmon with Brown Sugar & Mustard Glaze
3 Tbspn Light Brown Sugar
1 Tbspn Honey
2 Tbspn Butter
1/4 C Dijon Mustard
2 Tbspn Soy Sauce
2 Tbspn Olive Oil
1 Tbspn Finely Grated Ginger
Vegetable Oil
Salt and Black Pepper
8 Salmon Fillets, 6 oz Each
1) In a small saute pan, melt the brown sugar, honey and butter over medium-high heat. Remove from heat and whisk in the mustard, soy sauce, olive oil and ginger. Let it cool
2) Preheat the grill to medium heat. Brush salmon with vegetable oil and season with salt & pepper to taste. Place the salmon on the grill skin side down. Coat the flesh of the salmon with the brown sugar mixture. Grill for 6-8 minutes turning once after 5 minutes.
This is the season for Homemade Apple Pie, and I have found a great recipe. It is the perfect combination of sweet, delicious, crumbly goodness. I found this recipe on Allrecipes by Jackie Smith. It gets an average 5 star rating out of 262 reviews; it doesn't disappoint.
It is a little sweeter than most apple pies, so you should make this one if you like the kind of apple pie that is crumbly with cinnamon and sugary flavors. The photo features the lattice-style topping which was a special request from the husband, but normally I would just leave it as it - it gets a beautiful golden brown.
Apple Crumb Pie
1 9 inch pie shell deep dish
6 C Thinly Sliced Apples
1 Tbspn Lemon Juice
3\4 C White Sugar
2 Tbspn All Purpose Flour
1\2 Tsp Ground Cinnamon
1\8 Tsp Ground Nutmeg
1\2 C Raisins (Optional)
1\2 C Chopped Walnuts (Optional)
1\2 C All Purpose Flour
1\2 C Packed Brown Sugar
3 Tbspn Butter
1) Preheat Oven to 375 Degrees
2) Place sliced apples in a large bowl. Sprinkle with lemon juice. In a small bowl, mix together white sugar, 2 Tablespoons flour, cinnamon and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired and spoon into pie shell.
3) In a small bowl mix together 1\2 C flour and brown sugar. Cut in butter until mixture is crumbly. Sprinkle mixture over apple filling. Cover loosely with aluminum foil.
4) Bake in a preheated oven for 25 minutes. Remove foil and bake for another 25-30 minutes until golden brown.
I found a great recipe in People Magazine which is from Marcela Valladolid's book Fresh Mexico. It was advertised as a recipe that could feed a family of 4 for under $10, which is why I tried it. The recipe is for tacos, but I instead modified the recipe a little to make this a knockoff Chipolte Carnitas Burrito Bowl. If you would prefer tacos, skip the rice recipe and just add tortillas.
Pork Carnitas
Serves: 4
1 1/2 lbs. pork shoulder (Boston butt) cut into 1 1/2 inch pieces
1 tsp. salt
2 tsp. black pepper
2 tsp. dried oregano
1/2 large onion, cut into 4 pieces
2 garlic cloves
1/2 tsp. ground cumin
1 avocado, halved, pitted, sliced
Fresh Cilantro
Salsa
*Other Chipolte-esque toppings such as: pico de gallo, corn, beans, cheese, sour cream, etc. that you prefer
Lime Cilantro Rice
1 tsp. butter
2 tsp. fresh cilantro
2/3 C white basmati rice
1 1/2 C water
1/2 tsp. salt
2 limes
For Pork:
1) Toss pork in bowl of slow cooker with salt, black pepper, dried oregano and cumin. Place onion pieces and garlic on top of the pork. Cover the slow cooker and cook on low setting for 6 hours or until meat is very tender and falling apart.
2) Using slotted spoon, transfer pork to cutting board. Discard onion and garlic pieces. Using fingers, shred the pork. Transfer pork to platter.
For Rice:
1) In a saucepan, heat butter over low heat, stirring until it is melted.
2) Add rice and juice of 2 limes, stir for 1 minute
3) Add water and salt and bring to a boil.
4) Cover rice and simmer on low until rice is tender and water is absorbed - about 25 minutes
5) Add cilantro and fluff with a fork.
Then...Chipole-it-up; I put the rice and beans on the bottom and then pork and toppings on top. This was pretty darn similar to Chipolte and very good. I will definitely make this one again.
I HAD been trying to loose weight for the longest time and became frustrated when time after time, diet after diet I found myself moving nowhere. I realized the problem that I have is that I simply love food too much. I can't give up carbs, sugar, dessert, drinking,eating out or anything else that tastes good. So, I give up! I am going to try and eat moderately healthy - but I refuse to give up the love of my life. I originally had a diet blog where I chronicled my "weight loss journey" (the whole 2 weeks of it). I used this as a way to store my weight loss recipes and keep notes about what tasted good and what didn't. I found this really usefull and because I am constantly trying new recipes, both healthy and not so healthy, I am starting this blog as an effort to continue cataloging my newfound recipes as well as to record other great things about food.
