Chewy Ginger Cookies

Lately I've really been in the mood for anything with ginger and molasses.  These definitely fit the criteria and are super tasty.  I think i'll make these for neighbor gifts this year and package them up pretty. 

2 1/2 C. flour

2 1/4 tsp. baking soda

1/2 tsp. salt

1 T. ground ginger

1/2 tsp. ground allspice

1/4 tsp. ground pepper

3/4 C. butter, room temp

1/2 C. packed brown sugar

1/2 C. granulated sugar, plus more for coating & dusting

6 T. molasses

1 large egg

Preheat oven to 350 degrees. Line baking sheets with silpat liners.  Whisk together flour, soda, salt, ginger, allspice, and pepper.  Using kitchenaid mixer cream butter, brown sugar, and granulated sugar until light and fluffy.  Beat in molasses and egg.  Gradually add in flour mixture, mixing on low speed.  Flatten into a disk, wrap in plastic, and freeze for 20 minutes.

Remove dough from freezer.  Roll dough into 1 inch balls.  Roll in sugar to coat. Place on baking pan and flatten.  Sprinkle with more sugar {it takes quite a bit to get that white coating, so make sure it's a nice little mound}.  Bake until brown 10-11 minutes. Cool on wire rack & enjoy!

Malt Shop Cupcakes

I have to say these are some of my favorite cupcakes that i've made.  They are absolutely delicious.  Unfortunately, I can't take total credit on this one... this is a modification from Paula Deen's Chocolate Malt cake.

2 1/4 c. flour


1 1/4 c. sugar


3/4 c. unsweetened cocoa


1 1/2 tsp. baking soda


1 tsp. baking powder


1/2 tsp. salt


1 c. milk


1 c. malted milk powder


1 c. vegetable oil


3 large eggs


1 c. sour cream


1 tsp. vanilla extract


 

Preheat oven to 350. Line muffin tins with cupcake liners.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.

Pour batter evenly into prepared pans and bake for 15-17 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on racks.

Frost and garnish w/malted milk balls if desired

Malt Frosting


1 c. butter, softened


3/4 c. heavy whipping cream


1/2 c. malted milk powder


6-7 c. powdered sugar

Blue food coloring

In a large bowl, beat butter at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.  You may need to add more or less powdered sugar depending on desired consistancy.  Add 6 to 8 drops of food coloring, mix well. Add more if you would like a deeper color.  Frost cupcakes and enjoy!

Pumpkin Pie Cake

It's that time of year where I'm calling on all things PUMPKIN!  This recipe is pretty easy and makes such a fabulous and different pumpkin dessert.

Crust:

1 yellow cake mix {set aside 1 cup for topping}

1 egg

1/2 c. melted butter

Grease the bottom of a 9x13 pan.  Mix cake mix, egg, and butter together and press into pan.

Filling:

1 can pumpkin {29 oz}

3 eggs

1 can evaporated milk {12 oz}

1 c. brown sugar

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. vanilla extract

1/2 tsp. cloves

1 tsp. ginger.

Mix all together and pour over cake mixture crust.

Topping:

1/2 c. sugar

1 c. cake mix

1/2 tsp. cinnamon

1/4 c. butter

Combine all ingredients until crumbly.  Sprinkle on top of pumpkin filling.  Bake at 350 degrees for 1 hour.  Let cool 30 minutes before cutting.  Serve with a dollop of fresh whipped cream and enjoy.

SwEeT & SaVoRy CREPES

So, I really love crepes and hadn't made them for a super long time. I decided to go for it tonight for dinner. I was orginally just going to make the sweet crepes and then it evolved into savory as well. They were all very yummy!  The basic crepe recipe is as follows and then be creative with the rest.

Crepes:

1 c. milk

1/4 c. sugar

4 eggs

2 tsp. vanilla

3/4 c. melted butter

1 1/2 c. sifted flour

Stir all ingredients together until smooth.  In a warm buttered pan, pour 1/4 to 1/2 cup of batter (depending on desired size). Rotate pan circularly until the batter is thin and even in the pan. Cook until it looks set up enough to turn and then turn with spatula.

For SwEeT CREPES:

I set up a combination of powdered sugar, fresh whipped cream, nutella, raspberry jam, and peach jam. Let everyone fill their crepes with their own toppings and enjoy!

For SaVoRy CREPES:

After the second turn while cooking,  add cheese & meat (I used turkey) on half of the crepe. Let slowly cook until cheese melts. Add toppings such as; tomatoes, sprouts, lettuce, etc. And finish it up with ranch dressing, honey mustard, or any other sauces you'd like.  Fold the empty half over and then fold again into quarters. Serve and savor!

"Oh Henry!"Bars

These truly are DeLiSH & addicting. If you like peanut butter/chocolate/cereal treats, these are the best.

1 c. corn syrup

1 c. sugar

1 c. peanut butter

1 c. spanish peanuts

3 c. rice krispies cereal

1 c. chocolate chips

1 c. butterscotch or peanut butter chips

In medium sauce pan, bring corn syrup and sugar to a boil. Meanwhile, in a medium mixing bowl add peanut butter, peanuts, and cereal.  Pour syrup & sugar combination over ingredients in mixing bowl and stir until thoroughly combined.  Pour into 9x13 pan and spread flat.  Melt chips together in microwave about 1 minute.  Stir until completely melted and pour over pan.

Great Grilled Chicken

I got this Recipe from a good friend {Ralph}, he used it to slice up on sandwiches...which were very good. But I liked the chicken enough to have it all on its own.  It has a great kick and some serious flavor.

4-6 boneless, skinless chicken breasts

4 garlic cloves, minced

1 jalepano

1 large handful chopped cilantro

kosher salt & pepper

2 limes, juiced

1 orange, juiced

2 T. white vinegar

1/2 C. olive oil

In a 9x12 baking pan, smash garlic, jalepano, cilantro, and salt & pepper to a paste.  Add juice of limes & orange, white vinegar, and olive oil.  Prepare the chicken breasts by scoring lightly on both sides.  Add chicken to marinade, cover and let rest for several hours. The longer the better.  Grill on gas or charcoal grill; turning only one time to keep chicken from drying out.  Enjoy!

Wedding Cupcakes

I did these cupcakes for some friends wedding last month.

They worked out great...They were chocolate cake with cream cheese frosting and topped with a small chocolate shell. Their reception was on the water in the bay and was beautiful.

For the cake:

1 chocolate cake mix

1 small box instant chocolate fudge pudding mix

1/2 c. sugar

3/4 c. oil

3/4 c. water

4 eggs

1 tsp. vanilla

1 c. sour cream

1 c. finely chopped chocolate chips

Sift dry ingredients. Mix in oil, eggs, water, and vanilla.

Stir in sour cream & chocolate.  Pour into lined cupcake tins.

Bake at 350 for 17-22 minutes {depending on your oven}

Cream Cheese Frosting:

1/2 c. unsalted butter, room temp

6 ounces cream cheese, room temp

1 tsp. vanilla

3 c. powdered sugar

In large mixing bowl; beat butter, cream cheese, & vanilla until smooth.  Scrap the sides as needed during mixing. Add the powdered sugar, mixing until smooth.  Beat on medium speed for about a minute to lighten up the frosting.

I used chocolate molds and filled them with molding chocolate for the seashells on top.  You can find these at any cake supply or craft store.  Happy Baking!

TeXaS Fudge Sheet Cake

This is always a favorite...Made it today for Clint's Birthday!

For the Cake:

1/2 C. Shortening

1/2 C. Butter

4 T. Cocoa

1 C. Water

2 C. Flour

2 C. Sugar

1/2 C. Buttermilk

1 tsp. Baking Soda

1 tsp. Cinnamon

1 tsp. Vanilla Extract

2 Eggs, beaten

dash of salt

Grease an oblong sheet cake pan. Preheat oven to 400 degrees.  In a medium saucepan, bring shortening, butter, cocoa, and water to a boil. Remove from heat & pour over flour & sugar mixture.  Add the remaining ingredients until well blended.  Pour into greased sheet cake pan and bake for 20 minutes

For the frosting:

1/2 C. Butter

4 T. Cocoa

1 tsp. Vanilla Extract

6 T. Milk

4 C. Powdered Sugar

1 C. Chopped Nuts {optional}

In a medium saucepan, melt butter then add cocoa, vanilla, and milk.  Bring to a boil and remove promptly.  Add sugar {and nuts}. Frost cake while hot & let set up for about an hour.  EnJoY!

Apple Pie

Nothing is more AMERICAN than APPLE PIE...right?

Well, I always make apple pie for the 4th festivities and here is my favorite recipe.

1 package of pre-made pie dough shells 

{there should be 2 in the package, one for the top & one for the bottom}

8 tart apples {peeled, cored, and cut into thin slices}

1/2 C. sugar

juice of half lemon

1 tsp. cinnamon

1/4 tsp. cloves

pinch of nutmeg

1 T. flour

2 T. butter {cut into small pieces}

1 large egg, beaten with 2 T. heavy cream

sugar, for sprinkling on top

Heat oven to 375 degrees.  Place one pie dough shell in the bottom of pie plate.  In a large bowl, toss together apples, sugar, lemon juice, spices, and flour.  Spoon into pie shell and dot with small butter pieces.  Using the other pie dough shell, cut shapes, strips, or keep whole and place on top.  If you're keeping the top whole cut several steam vents and seal by crimping edges.  Brush pastry with egg glaze and sprinkle with sugar.

 Bake for 50-60 minutes or until pastry is golden brown and juices are bubbling.  Cool on wire rack before serving.

Chicken Nachos

So this is not exactly very healthy but, it's a great meal for game night or even just an appetizer. Serves 2-3 as a meal or 4-5 as an appetizer.  This is the way I make them so add or subtract anything you want!

1/2 bag good tortilla chips

grated cheese of your choice, I use a mexican blend

1/2 can black beans

pico de gallo, recipe follows

1-2 boneless, skinless cooked chicken breasts, shredded

chopped cilantro

1 ripe avocado

green or red salsa, for dipping

sour cream, for dipping

Lay out tortilla chips on baking sheet covered with foil.  Warm the oven on the broil setting. Sprinkle the chips with about half of the cheese, then add beans, pico, & chicken. Follow with the other half of the cheese. Broil in oven until cheese is melted and chips are slightly golden.

Remove from the oven and sprinkle with cilantro and avocado.

Serve with salsa and sour cream. Enjoy!

Pico de gallo

1 ripe medium sized tomato, diced

1/2 small onion, diced

1/4 to 1/2 jalepano, diced small

1 tablespoon chopped cilantro

juice of 1/2 lime

Combine all ingredients and set aside for 10-15 minutes to let flavors meld. 

Mexican Fiesta Meal

I made this dinner tonight and it was actually pretty good. . . if I do say so myself. I'll definitely try it again.  Sorry this pictures are so terrible, 

I was in a hurry!

Creamy Verde Chicken Enchiladas

Prepare Chicken*:

3 lbs. boneless, skinless chicken breasts

Salt & Pepper

5 garlic cloves

Preheat oven to 450 degrees.  Season chicken with salt and pepper; place with garlic on a baking sheet.  Bake 25 to 30 minutes or until done.  Cool chicken and shred meat.

*You may skip this step and use a roasted chicken from the market. It works just as well.

32 oz. medium green tomatillo salsa (homemade or store bought, I used Trader Joe's and it was great!)

3/4 C. heavy cream

12 corn tortillas (6 inch)

3 C. monterey jack cheese

1/2 C. fresh cilantro, chopped

In a large bowl, combine salsa and cream.  Peel and chop garlic.  In another large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

Lay tortillas flat on damp paper towels and cover with damp paper towels. Microwave for 1 minute to soften.  One at a time, dip tortillas in salsa mixture and fill with 1/3 cup chicken.  Roll up and arrange, seam side down in a 9x13 baking dish.  Top with remaining salsa mixture and cheese.  Bake at 350 degrees for 40 to 45 minutes or until cheese is browned and salsa is bubbling.  Remove from oven and let rest 10 minutes.  Sprinkle with cilantro and serve.

Cilantro-Lime Rice

2 C. uncooked basmati rice, rinsed

2 T. butter

3 to3 1/2 C. chicken broth (depending on if you like a more firm or more soft rice)

salt & pepper to taste

2 small limes, juice & zest

1/4 to 1/3 C. chopped fresh cilantro (depending on how much cilantro you like)

Melt butter with rice in skillet.  Add broth, salt & pepper, juice & zest of limes, and cilantro.  Bring to a boil, reduce heat & cover.  Simmer on low for about 20 minutes or until desired doneness occurs.  Optional, add a little tomatillo salsa on top for extra flavor & garnish.  Enjoy!

MoNkEy BrEaD

This is an old favorite. I happen to LOVE breakfast and anything SWEET is perfect!

4 cans refrigerated Biscuits(about 40)

1 1/2 T. Cinnamon

1/2 C. Butter

1 C. Sugar

1 C. Brown sugar

Butter a bundt (or loaf) pan and preheat oven to 350.  Cut each biscuit into 4 pieces.  Combine sugar and cinnamon in large ziplock bag and shake until well mixed.  Add biscuits and shake to coat. Place half of the biscuits in the buttered pan.

Bring brown sugar and butter to a boil. Cool 10 minutes and pour half over biscuits in pan.  Add the rest of the biscuits and the other half of the sauce.

Bake for 45 minutes. Cool for 15 minutes in pan. 

Inverse on serving plate and serve.

Avocado and Jicama Salad

This is one of my absolute favorite summer salad recipes. It's refreshing and delicious. This is a Martha Stewart recipe and it was one of the first of her recipes I ever tried.  It sparked the beginning of my interest in cooking as a young teenager.

1 small jicama

2 ripe avocados

juice of 1 lemon

3 tablespoons balsamic vinegar

6 tablespoons extra virgin olive oil

salt and pepper

1/2 small red onion-minced

1. Peel the jicama and cut into 1/4 inch thick slices, then cut the slices into thin strips. Set aside.

2. Cut avocados in half lengthwise.  Remove the pit.  Peel avocado halves.  Squeeze lemon juice over avocados to prevent browning.

3. Whisk together vinegar, oil, salt, & pepper.

4. Make a bed of jicama on 4 plates.  Top each with one avocado half.  Season lightly with salt and pepper.  Sprinkle with onion and pour dressing into avocado cavities and around avocados.

*Optional: To serve the salad for a group.  Cut the avocados and onion into slices, lengthwise.  Combine all ingredients & dressing, toss, and serve.

Lemon Bars

So this one reminds me of my dear Meredith.  We used to make these growing up all the time. We have been having a ridiculous heat wave...I know that sounds bad when some of you are suffering with snow but, no AC means it is HOT at a scorching 90 degrees.  

Not quite ready for the heat yet.

These are just the refreshing treat you need on a warm day.

Crust:

1 cup butter

1/2 cup powdered sugar

2 cups flour

dash salt

Preheat oven to 350 degrees.  Combine all ingredients and mix well.

Press into 9x13 pan and bake for 15 minutes.

Filling:

4 eggs-slightly beaten

2 cups sugar

1/4 cup flour

6 tablespoons fresh lemon juice

In medium bowl, combine flour and sugar.  Mix in eggs and lemon juice. Mix thoroughly until smooth.  Pour into crust and bake at 350 for 25 minutes. Let cool and enjoy!

HoMeMaDe OREO'S

These are delish.  They went sooo fast I didn't get a chance to take a picture.  This recipe makes quite a few cookies, you could half it if you only want a few.

Cookies:

2 packages Devil Food cake mix

4 eggs

1/2 C. shortening

1/2 C. butter

Preheat oven to 350 degrees.  Mix cake mix, eggs, shortening, and butter with electric mixer.  Using a small ice cream scoop, place balls of dough on cookie sheet.  Flatten dough with fingers to make smooth.  Bake for 10 minutes. Let cool on cookie sheet for 5 minutes before removing from cookie sheet. Let cool an additional 10 minutes before frosting.

Frosting:

6 T. cream cheese

1/2 C. butter

1 tsp. vanilla

3 C. powdered sugar

Combine all ingredients with electric mixer until thoroughly combined. Spread frosting between 2 similar sized cookies. Enjoy!

Peanut Butter Brownies

This is one of those celestial pairings...peanut butter and brownies.   These happen to be Tyler's two favorites and combining them seems like a no brainer.Usually I make them from the box but, I thought i'd go all out and bake from scratch, they just taste so much better.

FOR THE BATTER

• 1/2 c.  unsalted butter, cut into small pieces
• 2 oz. good-quality unsweetened chocolate, coarsely chopped
• 4 oz.  good-quality semisweet chocolate, coarsely chopped
• 2/3 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. granulated sugar
• 3 large eggs
• 2 tsp. good-quality vanilla extract
• FOR THE FILLING
• 4 tbsp. unsalted butter, melted
• 1/2 c. confectioners' sugar
• 3/4 c. smooth peanut butter
• 1/4 tsp. salt
• 1/2 tsp. good-quality pure vanilla extract

Preheat oven to 325 degrees. Grease a 8-inch square baking pan ; set pan aside.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.  Whisk together flour, baking powder, and salt in a separate bowl, and set aside.Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.  Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. 

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15minutes.  Enjoy with a tall glass of milk!

VaLenTiNe GooDiEs!

Baby Love Cakes

Depending on time constraints I'll either use my favorite chocolate cake recipe or a box mix, either works fine, the secret's really in the frosting. If I use a box mix, i'll add some chopped up chocolate for an extra treat in the cake.

Frosting
1 C fresh raspberries or strawberries
(you can also use frozen if defrosted & unsweetened)
6 T butter, room temperature
4 oz cream cheese, room temperature
1/2 tsp vanilla extract
2 1/2 C powdered sugar

Process the berries in a food processor until smooth. Strain the puree trough a fine strainer into a small bowl, discard any remaining seeds. You should have about 1/3 cup of puree. Set aside.

Beat the butter, cream cheese, and vanilla extract in a large bowl using an electric mixer on low speed. Beat until smooth and completely blended, about 1 minute. Gradually add the powered sugar, mixing until smooth, about 1 minute.

Mix in puree and beat on medium speed about 1 minute to lighten the frosting. Depending on desired consistancy, more powdered sugar may be added for a thicker frosting. Using a pastry bag frost cupcakes with 2 to 3 tablespoons of frosting.

Sprinkle with chocolate jimmies. For the hearts, I used molding chocolate and heart molds ahead of time to make these chocolate hearts. Sometimes, the frosting will need to set up a bit more so i'll refridgerate them after they're decorated for an hour or so. Enjoy!

Frosts about 24 Cupcakes.

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Chocolate Souffle

3 ounces bittersweet chocolate, chopped fine
1/2 cup unsweetened Dutch Process cocoa powder
3/4 cup plus 1/4 cup sugar
1/2 cup boiling water
2 egg yolks
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
8 egg whites, at room temperature
1/2 teaspoon cream of tartar
2 to 3 teaspoons powdered sugar
fresh whipped cream

Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees. Spray the inside of 6 ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly. I got these heart shaped ramekins for only $1 at Micheal's craft store.

In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar.

Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside.

Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry.

Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins.

Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Add a nice dollop of fresh whipped cream. Dig in immediately!

Chinese Chicken Salad

If you know me well, you know I LOVE chinese chicken salads.
This is one of my new favorites. It is very yummy!

Salad:
2 or 3 grilled chicken breasts, baste with soy sauce & seasame oil
1/2 bunch chopped green onions
1 small can sliced water chestnuts, drained
1/4 c. cilantro, chopped up small
4 c. spinach leaves
1/2- full head Boston Butter leaf lettuce, depending on how big you need the salad
1 c. fresh bean sprouts
2 T. roasted seasame seeds
12-15 wontons, cut in strips and fried
fresh ginger

Dressing:
4 T. canola oil
2 T. soy sauce
2 T. honey
2 T. rice wine vinegar
2 tsp. grated fresh ginger
1 tsp. seasame seeds
1 tsp. dark seasame oil


Rub inside of bowl with fresh ginger. Mix all ingredients for dressing in cruet & chill. Cut up chicken into small pieces. Add all salad ingredients except wontons. Toss with dressing, add 1/3 of the wontons and toss again. Garnish the top with remaining wontons & some fresh cilantro.

Banana Bread

1/2 c. shortening
1 c. sugar
2 eggs
3/4 c. bananas
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. flour
1/2 c. macadamia nuts
pinch cinnamon
brown sugar for sprinkling

Preheat the oven to 350 degrees. Grease and flour a 9x5x3 loaf pan. Mix shortening and sugar in a large mixing bowl on medium speed. Add eggs gradually. Add bananas and mix well. Add remaining ingredients and mix thourougly. It will be sticky. Pour into loaf pan and sprinkle top with brown sugar. Bake for about 1 hour or until golden.

I didn't have any macadamia nuts so I used walnuts. I think it would have been
better using macadamia nuts but, it was pretty good with walnuts.

Classic Homemade Chicken Noodle Soup

Tyler was sick this weekend so I needed to call in a comfort classic...and this is definitely one of the best comforters. I used this amount of ingredients to make enough soup for 8-10 servings. The ingredients can be adjusted for quantity and taste. Sometimes I like to add potatoes for a heartier stew-like soup but, make sure you add more liquid to compensate for the starchiness of the potatoes.

2 T. Olive oil
2-3 Carrots
2-3 Celery stalks
1/2 medium Onion
Chicken

(I used the rest of last nights leftover rotisserie)
32 oz. Chicken stock
3-4 C. Water
Fresh Thyme
Bay Leaf
1 bag. frozen Egg noodles, thawed
salt & pepper,to taste

1.Slice carrots, celery, & onions. Rinse & pat dry fresh thyme.


2.In a large pot, over medium heat, add oil, thyme, and vegetables. Cook until translucent & somewhat tender.


3.Add chicken,chicken stock, water, and bay leaf, these can all be adjusted for what flavor you like. Let flavors absorb for about 20 minutes over low heat.

4.Add thawed egg noodles, salt, & pepper. Cook over low heat for about an hour, depending on when the noodles are ready. I like to let it cook slow & low for a while to really give good flavor.

5.Remove Bay leaf. Serve and Enjoy!