Gingerbead Cookies

I wanted to share one more holiday treat before the new year. I had plans of sharing some more, but then I left my camera at a friend's house all week! These cookies were a last minute addition to my holiday gift tins. My father loves gingerbread cookies at Christmas, so I am trying to get him to expand his tastes from the slice and bake variety he buys each year. This is the first time I ever made gingerbread cookies, and believe it or not, it's also the first time I've used cookie cutters this decade! I had so much fun covering the counter in flour and dough and putting our rolling pin to good use. I loved the spice of these cookies, and I can see myself using this recipe for years to come. I found this recipe posted on Annie's Eats.

You will need:
*4 cups all-purpose flour
*
1 tsp. salt

*1½ tsp. baking powder
*
½ tsp. baking soda
*
1 tsp. ground cinnamon
*
1 ½ tsp. ground cloves

*2 tsp. ground ginger
*
1 tsp. ground nutmeg
*
16 tbsp. unsalted butter, at room temperature

*1 cup sugar
*
1 cup molasses

*1 large egg

1. 
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine. Set aside.

2. In a stand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated. Cover the bowl and chill the dough for at least one hour.

3. Preheat the oven to 350° F. Line baking sheets with parchment paper or silpat mats.

4. Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters. Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.

5. Bake for 10 minutes, rotating the pans halfway through baking. Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely.

Gingerbread Granola

Merry Christmas! (A few days late, I know) I hope you all enjoyed time with family and friends over the holiday weekend. We had a busy couple of days and are enjoying some downtime now that we're snowed in. I was completely spoiled this year with fabulous gifts. I'm most excited about my gift from Dave- a Nikon DSLR! I look forward to playing with it as I start cooking new recipes in the new year.

I made this granola to add to some of my cookie tins and trays this holiday season. I used some of the leftovers in my yogurt, and I think you could enjoy it at any time of year. If you like ginger, then you'll like this recipe. I found this linked through a Taste of Home email that I receive, and it is posted on a Disney Family website.

You will need:
*4 cups old-fashioned oats

*1 cup blanched, slivered almonds

*1/2 cup brown sugar
*
1/4 cup maple syrup
*
1/8 cup molasses
*
1/3 cup oil

*pinch salt

*1/2 teaspoon ground ginger

*1 teaspoon ground cinnamon

*1/4 cup chopped crystallized ginger (I used a bit less because I didn't have enough)

1. Preheat oven to 325 degrees.

2. Mix oats, nuts, and dried fruit together in a large bowl; mix sugar, spices, salt and wet ingredients in another.

3. Pour sugar and oil mixture over the oats and stir well, making sure everything is evenly coated.Pour out onto greased, rimmed baking sheet and bake for 25-30 minutes or until golden brown, stirring occasionally.

4. Let cool completely and store in an airtight container for up to two weeks.

Peppermint Truffles

How's your holiday baking going? I am really enjoying mine now that I get to spend the days in the kitchen. It is time, however, for me to focus on other things like wrapping and getting to the post office! This recipe is an easy variation on oreo truffles. It starts with one of my favorite signs of the holiday season:
These peppermint like oreos are great in brownies and as the 'oreo' in truffles. I used some red Wilton candy melts to do this batch, but I do not think I will use them again. The chocolate was harder to work with, and I prefer the Bakers bars taste and texture. I think I will use my leftover red wafers to drizzle over the next batch after they are dipped in chocolate.
You will need:
*8 oz. cream cheese, room temperature
*1 16oz. box Candy Cone Joe-Joe's (or other mint chocolate cookie)
*chocolate to coat

1. Crush the cookies.
2. Beat cream cheese to smooth it out.
3. Combine half cookies with cream cheese. Mix until combined. Add remaining cookies.
4. Form mixture into balls and place on a wax paper lined cookie sheet. Freeze for at least 1 hour.
5. Dip into any melted chocolate you desire.

Red Velvet Cookies

I have spent a lot of time in the kitchen over this past week. I was (and still am) making treats for coworkers, neighbors, family, and friends. I have made a few batches of candy cane biscotti and gingerbread biscotti. The popular oreo truffles and pretzel treats have made a return, and I have experimented with new recipes too. These red velvet cookies are a simple recipe using boxed cake mix. During the busy holiday baking, I appreciate shortcuts with ready-to-go ingredients. The bright red colorf will add holiday cheer to any cookie tray or gift tin. I found this recipe on Homemade by Holman.

You will need:
*1 box red velvet cake mix
*1/2 cup vegetable oil (Used for 18 oz cake mix)
*2 eggs
*Cream cheese frosting (my recipe is below)

1. Preheat oven to 375 degrees; grease a cookie sheet lightly.

2. Combine cake mix, oil, and eggs together.

3. Roll cookies into balls and place on cookie sheets, flattening slightly. (A silicone lined cookie sheet will help prevent burning the bottoms)

4. Bake for about 8 minutes or until tops start to crack.

5. Cool on wire racks and frost when completely cool.

Cream cheese frosting
You will need:
*8oz. cream cheese, room temperature
*1/2 cup butter, temperature
*1 tsp vanilla
* about 2 cups powdered sugar

1. Cream together butter and cream cheese. Add vanilla.

2. Mix in powdered sugar 1/2 cup at a time until you reach your desire consistency.

Pork Chops with Cinnamon Apples

I'm behind on posting recipes. We enjoyed this dinner back in October after we went apple picking. I'm in the process of baking Christmas treats for coworkers before school vacation starts, so I will be sharing some seasonal treats soon. Although apple season has passed, this is another great quick dinner to prepare on a busy December evening. The recipe is from Cooking Light's October 2003 issue.

You will need:
*1 teaspoon dried rubbed sage
*1/2 teaspoon salt
*1/4 teaspoon freshly ground black pepper
*4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
*1/2 teaspoon vegetable oil
*Cooking spray
*1 teaspoon butter
*4 cups (1/2-inch) slices peeled Granny Smith apples (I used Cortland apples)
*1 tablespoon brown sugar
*1 teaspoon fresh lemon juice (omitted)
*1/2 teaspoon ground cinnamon
*Dash of salt

1. Combine first the sage, salt, and black pepper; sprinkle over the pork.

2. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 5 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

3. Melt butter in pan over medium heat. Add apples, brown sugar, lemon juice if using, ground cinnamon, and dash of salt. Cook 5 minutes or until tender, stirring frequently. Serve the apples over the pork.

Pomegranate Beef

It's officially the holiday season. I love this time of year, but I always struggle to keep everything going while prepping for this holiday. Nights after work are full of shopping, decorating, baking, and wrapping; nevermind the usual working out, running errands, and cooking dinner. I am always searching for simple weeknight recipes that allow us to enjoy a home-cooked meal while enjoying the many extra holiday tasks. These beef tips provided just that. I am thinking of serving these the next time have family over for dinner. The wine reduction seems like it would take much more time than it does. The original Cooking Light recipe recommends serving these with potato wedges, but I thought they were perfect with a veggie like asparagus.

You will need:
*4 (4-ounce) beef tenderloin steaks, trimmed (I used large tips)
*1/2 teaspoon salt
*1/2 teaspoon freshly ground black pepper, divided
*1 tablespoon minced shallots
*1/3 cup red wine (I used malbec)
*1/3 cup pomegranate juice
*1/3 cup fat-free, lower-sodium beef broth
*1 1/2 tablespoons chilled butter, cut into small pieces
*pomegranate seeds, for serving if desired

1. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper.

2. Heat large heavy skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until cooked to your liking. Remove steaks from pan; keep warm.

3. Add shallots to pan and saute 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons.

4. Remove from heat. Add butter to sauce, stirring until butter melts. Serve sauce over steaks; top with pomegranate seeds.

Overnight French Toast

I hope you enjoyed your Thanksgiving and a long weekend off from work. We had a wonderful holiday with our families, and we were lucky enough to have good friends come and stay with us for the weekend. It was a fabulous way to kick off the holiday season! I made new recipes for the holiday, but I did not get photos of any of them. I plan on repeating an appetizer soon, so I will post that recipe once I have a picture.

After spending a lot of time prepping Thanksgiving dinner, I didn't want to miss time with our weekend visitors to be in the kitchen. I had bookmarked this recipe on She Cooks and Bakes a long time ago. It seemed like the perfect thing to make before bed, and then I'd only have to heat in the morning. This recipe did not disappoint. Both the adults and children enjoyed it. I sent Dave to pick up the bread and wasn't specific enough. If I was to make this recipe again, I would get bread that was a bit wider to make a larger serving. These smaller cuts, however, were perfect for our toddler friends.

I omitted a few things from the recipe including added sugar, and it still came out really well. Here's how I made it.
You will need:
*1 loaf soft French bread (or any bread you desire)
*2 tbsp salted butter, softened
*6 eggs
*1 1/2 cups milk (I used skim)
*1 tsp vanilla extract
*1 teaspoon cinnamon
*1/4 teaspoon nutmeg

For serving:
*Maple syrup
*Powdered sugar

1. Prepare a 9 x 13 baking dish with nonstick cooking spray or lightly oil.

2. Cut 12 slices of bread about 1 inch think. Lightly butter one side of each piece of bread. Arrange bread buttered sides up in one layer in prepared dish.

3. In a bowl whisk together eggs, milk, cinnamon, nutmeg, vanilla, and salt until combined. Pour over bread and cover and refrigerate overnight.

4. Preheat oven to 400 degrees

5. Bake for about 25-30 minutes, or until the toast is cooked the way you like it. Serve with powdered sugar and maple syrup.

Pasta with Creamy Pumpkin Sauce

This is a recipe that screams fall. We enjoyed it back on Halloween while we were waiting for trick-or-treaters. I have only ever used my pumpkin puree for baking, so I liked the opportunity to use it in a main dish. The sauce was a little bland for me. If I was to make it again, I think I would add some more spices to it. The need for salt is noted in the recipe below, and you must be generous to help balance the flavors. Therefore, this is not a low sodium friendly recipe. It is something easy to throw together, and I recommend it if you are in need of a break from prepping and turkey this week. This recipe comes from Martha Stewart. The only change I made was to use cider vinegar instead of white wine vinegar.

*12 ounces short pasta, (I used whole wheat penne)
*Kosher salt
*2 tablespoons olive oil
*1 tablespoon fresh rosemary
*1 can (15 ounces) pure pumpkin puree
*1 garlic clove, minced
*1/2 cup half-and-half
*1/3 cup grated Parmesan
*1 tablespoon cider vinegar
*1/4 teaspoon red-pepper flakes, plus more for garnish

1, Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.

2. In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown. This should take1 to 2 minutes.

3. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
Carefully (to avoid oil splatter) add pumpkin puree, garlic, Parmesan, vinegar, red-pepper flakes, 1 cup reserved pasta water, and half-and-half to pot. Stir sauce until heated through-About 3 minutes.

4. Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt.

5. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

Pumpkin Spice Muffins-Easy and healthy

Tis the season to use up that canned pumpkin! Every year I stock up in ridiculous amounts once I spot Libby's pumpkin puree entering the supermarket. This is an old WW recipe that I make frequently. I've brought these to work, showers, and many other occasions. The recipe is simple, requires little ingredients, and these muffins are guilt free compared to high calorie alternatives. These can be made with a variety of mix-ins such as pecans, walnuts, chocolate chips, and so on. The possibilities are endless.

You will need:
*1 box of spice cake mix
*1 15oz. can pumpkin puree
*1 egg white
*splash of water

1. Preheat oven to temperature indicated on the spice cake directions. (Usually around 350)
2. Combine all ingredients in a mixing bowl. Beat on low until combined.
3. Line muffin pans. Pour batter into muffin cups until about 3/4 full.
*Note, I never do this neatly. If you want 'neat' tops to your muffin, make sure your batter is even on top before cooking.
4. Bake for 20 minutes or until a toothpick entered in the center comes out clean.

Ginger Soy Turkey Burgers

Happy Friday!

These tasty burgers were cooked up on our indoor grill-the Cuisinart Griddler. This tool was what kept us happy in our apartment, but now that we have an outdoor Weber, it was neglected since the move. We are entering the season for this to function regularly in our kitchen again. These burgers were something we both enjoyed. I made a side of kale chips to go with them. I found this recipe on Homemade by Holman.

You will need:
*1 pound lean ground turkey (I used just over a pound-however it comes packaged)
*2 tablespoon sesame oil
*1 tablespoon rice wine vinegar
*2 tablespoons soy sauce
*1 clove garlic, minced
*1 teaspoon fresh grated ginger
*1/2 teaspoon black pepper
*1/4 cup panko bread crumbs
*4 hamburger buns
*Greens for a topping or side

1. Preheat grill on medium low heat.

2. In a large bowl, whisk together oil, vinegar, and soy sauce. Add garlic, ginger, and black pepper; stir to combine. Remove about 1/3 of the mixture and set aside.

3. Add ground turkey and bread crumbs to remaining 2/3 of the mixture. Lightly mix with your hands until incorporated (be careful not to over mix). Form into 4 patties.

4. Cook about 5-6 minutes a side, or until cooked through. Grill your buns in the last 2 minutes of cook time.

5. Serve each burger with a drizzle of the remaining sauce. Topp with any greens or cheese if desired. (Originally recipe calls for feta)

Enjoy!