14 October 2014

molasses cookies


This time of year is perfect timing for sweet and spicy molasses cookies.  I found this recipe after long hours of searching the internet and have been using it for a few years.  I think they're originally from Grandma Marie, but I'm not sure who she is.  Wherever you are, Grandma Marie, your cookies are perfect! I love the recipe and the results are, well, look at the cracks in those cookies!  That's cookie perfection right there!  Perfect molasses cookies have to be crunchy on the outside and soft and chewy on the inside...and these are, well, I said it before.  They're perfect.

3/4 cup butter, melted
1 1/3 cups sugar
1 egg
1/4 cup molasses
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 3/4 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves

to the bowl of a stand mixer, add melted butter and sugar and mix until well blended and mixture has lightened in color.  add egg and molasses and mix until smooth.  add flour, soda, salt and spices at the same time and blend in short bursts until mixture comes together and is blended.  Cover with plastic wrap or press and seal and refrigerate for at least 1 hour. (don't skip this step!  refrigerating this dough is what gives them their amazing texture) 

Preheat oven to 375 degrees.  Roll dough into small balls (or, preferably, use a small ice cream scoop). Roll in sugar, if desired.  place onto baking sheet and cook for 8-10 minutes or until tops are cracked over and still a little undercooked in the center.  Do NOT overcook these or they'll turn out too crunchy. 

03 June 2014

peanut butter crinkles

this peanut butter cookie recipe is a staple.  i was raised on this cookie.  okay, not really, but almost.  my mom made these cookies frequently.  somehow they ended up becoming a "christmas cookie" in our family, but they really are much more than that.  in fact, they're so much more than that, that i don't make them for christmas.  i make them all year.  they're that good.  i didn't even like them as a child.  i guess my mom made them so often that i didn't realize just how good they were.  and now i'm an adult and i can't get enough of them.  
they're supposed to be made with a hershey kiss placed in the center, but since i rarely have hershey kisses, i opt for 2-3 large milk chocolate chips.  or i completely remove the chocolate all together.  don't be a hater.  i like chocolate.  i promise.  i really only like it in little bits, though.  and sometimes sweets that are good enough, don't need any chocolate at all.  sometimes.  and sometimes they do.  that's why sometimes i put the chocolate on and sometimes i don't.  you get the point.  try them with or without chocolate and decide for yourself.  sometimes i even bring them to a whole new level and make ice cream sandwiches with them.  that will make for some happy kids this summer break!

peanut butter crinkles

1 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
sugar, for rolling
chocolate kisses or chips (optional)

in bowl with mixer at medium speed, beat first 6 ingredients until fluffy.  at low speed beat in next 4 ingredients.  shape into 1" balls; roll in sugar.  place 2" apart on ungreased cookie sheets.  bake in a 350 degree oven 10 minutes or until lightly browned around the bottom.  Don't overcook!  immediately press chocolate kiss or chips into the top of cookie, if using.  cool and store in airtight container.  makes 6 dozen.

21 May 2014

coconut rice

it's been a while.  no need to catch up.  let's get straight to the point...food.  this recipe really needs no introduction.  it's rice with coconut milk and seriously delish with grilled chicken and vegetables.  try it today.  you'll make it again, i promise.

coconut rice

1 13.5 oz can coconut milk (lite works well too!)
2.5 oz water
1/2 tsp salt
1 cup rice**

cook rice according to directions on the package, but use the coconut milk as the liquid, with the additional water to makes 2 cups liquid.  (let liquid boil. add rice and salt. cover and turn down temperature to simmer the rice.) i find most rice takes about 30 minutes to get soft and fluffy.

**this recipe also will work with double the rice and 1 can coconut milk.  2 cups rice, 1 can coconut milk and 18.5 oz water.  it just won't be as coconutty, but still moist and delicious.