3/4 cup butter, softened
1 cup granulated sugar
1 egg
1/4 cup unsulfured molasses
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1-1/2 teaspoons baking soda
extra granulated sugar
Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 5-7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.
48 cookies
Tuesday, January 7, 2014
Friday, December 20, 2013
Roasted Vegetables with Lemon Couscous
Roasted Vegetable with Lemon Couscous
-2 cups reduced-sodium vegetable broth
-1 1/2 cups uncooked whole wheat couscous
-2 tsp grated lemon zest
-1 large sweet potato, peeled and diced
-1 large red bell pepper, seeded and chopped
-1 large yellow bell pepper, seeded and chopped
-1 medium red onion, chopped
-1 medium zucchini, chopped
-1 large portobello mushroom, chopped
-1 can no-salt-added chickpeas, drained and rinsed
-2 tbsp olive oil
-1 tbsp balsamic vinegar
-2 tsp minced garlic
-1 tsp dried rosemary
-1/4 tsp each salt and freshly ground black pepper
-1/2 cup crumbled light feta cheese (2 oz/57g) or 1/3 cup freshly grated Parmesan cheese
-1/4 cup chopped fresh basil leaves or mint leaves
Makes 8 servings
-2 cups reduced-sodium vegetable broth
-1 1/2 cups uncooked whole wheat couscous
-2 tsp grated lemon zest
-1 large sweet potato, peeled and diced
-1 large red bell pepper, seeded and chopped
-1 large yellow bell pepper, seeded and chopped
-1 medium red onion, chopped
-1 medium zucchini, chopped
-1 large portobello mushroom, chopped
-1 can no-salt-added chickpeas, drained and rinsed
-2 tbsp olive oil
-1 tbsp balsamic vinegar
-2 tsp minced garlic
-1 tsp dried rosemary
-1/4 tsp each salt and freshly ground black pepper
-1/2 cup crumbled light feta cheese (2 oz/57g) or 1/3 cup freshly grated Parmesan cheese
-1/4 cup chopped fresh basil leaves or mint leaves
- Preheat oven to 450 F
- Bring vegetable broth to a boil in a medium pot. Stir in couscous and lemon zest. Remove from heat. Cover and let stand until ready to use.
- In a large bowl, toss together all vegetables, chickpeas, olive oil, balsamic vinegar, garlic, rosemary, salt and pepper. Spread vegetable mixture in a large roasting pan that has been sprayed with cooking spray. Roast for about 25 minutes, stirring once or twice, until vegetables are tender.
- To serve, combine hot vegetables, cooked couscous, feta cheese and fresh basil in a large serving bowl and toss well. Add a bit more freshly ground black pepper to taste, if desired.
Makes 8 servings
Cookie Dough Truffles
Cookie Dough Truffles
½ cup butter, softened
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 x 300 ml can of sweetened condensed milk
½ cup semi-sweet chipits (for the cookie dough)
1 cup finely chopped pecans (optional) **
2 x 270g packs milk chocolate chipits, melted (to coat the cookie dough balls)
In a large bowl, cream butter and brown sugar with an electric mixer
at medium speed, until creamy. Add vanilla. Gradually beat in flour
and add condensed milk. Add chocolate semi-sweet chipits and pecans, mixing well.
Shape into 1-inch balls (since the dough is sticky, roll your fingers into flour, this will keep the dough from sticking and make it easier to roll.)
Place on waxed paper, chill 2 hours.
Melt milk chocolate chipits in a glass bowl and place above a pot with simmering/boiling water. Mix to help melting process.
Using 2 forks (I ended up using 2 spoons) to dip cookie balls into chocolate. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Yields - 5 dozen truffles (apparently, but I was only able to make 36 – this was my first time making it though lol)
½ cup butter, softened
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 x 300 ml can of sweetened condensed milk
½ cup semi-sweet chipits (for the cookie dough)
1 cup finely chopped pecans (optional) **
2 x 270g packs milk chocolate chipits, melted (to coat the cookie dough balls)
In a large bowl, cream butter and brown sugar with an electric mixer
at medium speed, until creamy. Add vanilla. Gradually beat in flour
and add condensed milk. Add chocolate semi-sweet chipits and pecans, mixing well.
Shape into 1-inch balls (since the dough is sticky, roll your fingers into flour, this will keep the dough from sticking and make it easier to roll.)
Place on waxed paper, chill 2 hours.
Melt milk chocolate chipits in a glass bowl and place above a pot with simmering/boiling water. Mix to help melting process.
Using 2 forks (I ended up using 2 spoons) to dip cookie balls into chocolate. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.
Yields - 5 dozen truffles (apparently, but I was only able to make 36 – this was my first time making it though lol)
Chocolava Cookies
These are rich, intensely chocolate, brownie-like cookies, rolled in icing sugar before they're baked to create a crackled surface as they rise and spread in the oven.
Don't overbake them — they should be set around the edges but still soft in the middle. If you want to make Nenshi's red velvet cookies, add a couple teaspoons of red food colouring along with the eggs.
Preheat oven to 350˚F. In a large bowl or in the bowl of a food processor, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. Add eggs and vanilla and stir by hand just until the dough comes together. The dough will be fairly dry — it will seem at first that there isn't enough moisture, but if you keep stirring, or get in there and use your fingers, eventually it will come together.
Place a few heaping spoonfuls of icing sugar into a shallow dish. Roll dough into 1 ½-inch balls and roll the balls in icing sugar to coat. Place them about two inches apart on a cookie sheet that has been sprayed with non-stick spray. Bake for 12–14 minutes until just set around the edges but still soft in the middle.
Transfer to a wire rack to cool. Makes more than a dozen cookies.
Don't overbake them — they should be set around the edges but still soft in the middle. If you want to make Nenshi's red velvet cookies, add a couple teaspoons of red food colouring along with the eggs.
- 1 1/3 cups all-purpose flour
- 1 cup sugar
- 1/3 cup packed brown sugar
- ½ cup cocoa
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup butter, at room temperature
- 2 large eggs, lightly beaten
- 2 tsp vanilla
- icing sugar, for rolling
Preheat oven to 350˚F. In a large bowl or in the bowl of a food processor, combine the flour, sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar. Add the butter and pulse or stir with a fork, pastry cutter or whisk until the mixture is well combined and crumbly. Add eggs and vanilla and stir by hand just until the dough comes together. The dough will be fairly dry — it will seem at first that there isn't enough moisture, but if you keep stirring, or get in there and use your fingers, eventually it will come together.
Place a few heaping spoonfuls of icing sugar into a shallow dish. Roll dough into 1 ½-inch balls and roll the balls in icing sugar to coat. Place them about two inches apart on a cookie sheet that has been sprayed with non-stick spray. Bake for 12–14 minutes until just set around the edges but still soft in the middle.
Transfer to a wire rack to cool. Makes more than a dozen cookies.
Mocha Cream Cheese Swirl Brownies
Prep: 20 min Bake: 30 min
Brownie:
1/2 cup unsalted butter, cut into pieces
114g of chopped bittersweet chocolate (about 3/4 cup or half a package of Bakers chocolate)
1 cup of sugar
2 large eggs
1/2 tsp of vanilla
3/4 cup of all purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp instant espresso or tbsp of instant coffee powder
1/2 tsp baking powder
1/2 tsp salt
Swirl
1/2 cup of block-style cream cheese, room temperature
2 tbsp sugar
1 tbsp of unsalted butter, softened
1/4 tsp of vanilla
Instructions:
1. Preheat oven to 350F. Line a 9-in. square baking pan with parchment paper
2. Melt butter with chocolate in a small heavy-bottomed pot over low heat, stirring until uniform. Remove from heat. Stir in sugar. Add eggs, one at a time, stirring until fully combined. Stir in vanilla.
3. Combine flour, cocoa powder, espresso, baking powder and salt in a bowl and stir with a fork until uniform. Whisk flour mixture into chocolate mixture.
4. Mix together cream cheese, sugar, butter, egg yolk and vanilla until fully combined.
5. Pour half the chocolate batter into the pan and spread to the corners. Add dollops of cream cheese mixture, then pour the rest of the chocolate batter around them. Use the tip of a knife to swirl the batters together.
6. Bake for 30 to 35 min or until brownies are set and a cake tester comes out with crumbs clinging to it. Let cool, then transfer to the refrigerator to chill fully before cutting into squares.
Brownie:
1/2 cup unsalted butter, cut into pieces
114g of chopped bittersweet chocolate (about 3/4 cup or half a package of Bakers chocolate)
1 cup of sugar
2 large eggs
1/2 tsp of vanilla
3/4 cup of all purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp instant espresso or tbsp of instant coffee powder
1/2 tsp baking powder
1/2 tsp salt
Swirl
1/2 cup of block-style cream cheese, room temperature
2 tbsp sugar
1 tbsp of unsalted butter, softened
1/4 tsp of vanilla
Instructions:
1. Preheat oven to 350F. Line a 9-in. square baking pan with parchment paper
2. Melt butter with chocolate in a small heavy-bottomed pot over low heat, stirring until uniform. Remove from heat. Stir in sugar. Add eggs, one at a time, stirring until fully combined. Stir in vanilla.
3. Combine flour, cocoa powder, espresso, baking powder and salt in a bowl and stir with a fork until uniform. Whisk flour mixture into chocolate mixture.
4. Mix together cream cheese, sugar, butter, egg yolk and vanilla until fully combined.
5. Pour half the chocolate batter into the pan and spread to the corners. Add dollops of cream cheese mixture, then pour the rest of the chocolate batter around them. Use the tip of a knife to swirl the batters together.
6. Bake for 30 to 35 min or until brownies are set and a cake tester comes out with crumbs clinging to it. Let cool, then transfer to the refrigerator to chill fully before cutting into squares.
Award Winning Lemon Crinkle Cookies
Lemon Crinkle Cookies
Makes 2-3 dozen
Ingredients: ½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions: Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
**I recommend adding double the lemon juice and zest for a little more of a kick!!!
http://www.ldsliving.com/story/64185-food-dish-cookie-recipe-contest-winner-recipe
Monday, December 16, 2013
Cranberry Orange White chocolate Cookies
Ingredients:
Glaze (optional)
Directions:
- 1 cup butter, softened
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped cranberries
- 1 cup white chocolate
Glaze (optional)
- 1/2 teaspoon grated orange zest
- 3 tablespoons orange juice
- 1 1/2 cups confectioners' sugar
Directions:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice.
- Combine the flour, baking soda and salt; stir into the orange mixture.
- Mix in cranberries and white chocolate, until evenly distributed.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
- Bake for 12 to 14 minutes in the preheated oven, until the edges are golden.
- Remove from cookie sheets to cool on wire racks.
- OPTIONAL GLAZE: In a small bowl, mix together orange zest, orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
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