Well, 2009 in cooking has been good. If you remember, I tried going through every cookbook - well, I didn't make it. I ended up getting more cookbooks, and just didn't get to them all. You might remember I tried a brief stint at a 90% vegetarian, found that didn't work either. I like meat too much - so does my body.
Here are some of my favorite things I cooked this year:
Homemade Baked Ziti
Baked Christmas Oatmeal
Triple Cranberry Cookies
Asian Pear and Goat Cheese Salad
Sweet Potato Hash with Fried Egg
Seaside Cheddar Grilled Cheese Sandwich
Vegan Spiced Banana Pancakes
Whole Wheat Apple Cider Couscous
Cranberry Shortbread Bars
Mushroom Turkey Enchiladas
Black Pepper Buttermilk Biscuits
Pumpkin Oatmeal Muffins
Best Roast Chicken
Foster's Turkey NC BBQ
Cinnamon Raisin English Muffins
Mexibean Bake
Triple Strawberry Cookies
Asparagus, Mushroom, and Citrus Salad
Strawberry Cobbler
Spring Sugar Cookies
Thai Lentil Soup
Chocoholic Cookies
Roasted Vegetables
No, I didn't list all of them - but these are my faves for the year that I have made. Check better on January 1 to see the new goals for 2010.
Showing posts with label 2009. Show all posts
Showing posts with label 2009. Show all posts
Saturday, December 26, 2009
Wednesday, December 16, 2009
Molasses Maple Ginger Cake (2009.46)
Ok - I've fallen a little behind - just because I don't have anything to make out of these last few cookbooks and I'm making tried and true recipes these last few weeks for the holidays. But, I'll try to squeeze some out here.
This is out of a new cookbook I won at Taste and Tell's blog - Get Cooking is the name of it. Some good recipes, pictures with almost all if not all of them. Great instructions in this cookbook for the novice cook - so if you are just starting out or know someone who is young and getting married with little to no cooking experience - this might be a good choice.
I ran out of molasses so I had to change the ingredients and therefore changed the name too. It was Gingery Gingerbread, but I changed the name. My friend said "I like the bite in it. It is subtle, but then Pow - you get the spice in your throat at the end".
1 stick softened unsalted butter
3 cups flour
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 T ginger
1/2 tsp cloves
3 T grated fresh ginger
2/3 cup packed light brown sugar
1/2 cup molasses
1/4 cup maple syrup
2 eggs
2 tsp vanilla
1 1/2 cup buttermilk
Mix dry, cream wet. Alternate adding the dry with the wet - alternating the buttermilk. Till all combined. Pour into sprayed 9x13 pan and cook in a 350 (325 glass pan) oven for 35-40 minutes.
Let cool. Serve with anything: cool whip, powdered sugar, lemon curd, chocolate ice cream, whatever you fancy!
This is out of a new cookbook I won at Taste and Tell's blog - Get Cooking is the name of it. Some good recipes, pictures with almost all if not all of them. Great instructions in this cookbook for the novice cook - so if you are just starting out or know someone who is young and getting married with little to no cooking experience - this might be a good choice.
I ran out of molasses so I had to change the ingredients and therefore changed the name too. It was Gingery Gingerbread, but I changed the name. My friend said "I like the bite in it. It is subtle, but then Pow - you get the spice in your throat at the end".
1 stick softened unsalted butter
3 cups flour
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 T ginger
1/2 tsp cloves
3 T grated fresh ginger
2/3 cup packed light brown sugar
1/2 cup molasses
1/4 cup maple syrup
2 eggs
2 tsp vanilla
1 1/2 cup buttermilk
Mix dry, cream wet. Alternate adding the dry with the wet - alternating the buttermilk. Till all combined. Pour into sprayed 9x13 pan and cook in a 350 (325 glass pan) oven for 35-40 minutes.
Let cool. Serve with anything: cool whip, powdered sugar, lemon curd, chocolate ice cream, whatever you fancy!
Monday, November 30, 2009
Pineapple Tuna Salad (2009.45)
My Mom picked up this cookbook for me in Tampa: Victorian Recipes. It is a collection of old Tampa recipes from difference B&Bs, older Southern ladies, and restaurants. I picked out something healthy to make. While it tasted good - it wasn't very filling. I was hungry in about 90 minutes.
Makes 5 servings
1 can tuna
1 8 oz can crushed pineapple
1/2 cup chopped celery
1/8 cup chopped pecans
2 T light mayo
s/p
Drain both cans. Mix all. Chill.
I served mine on a bed of spinach.
Honestly, I don't know if I'll even finish this container - it just wasn't worth 170 calories to me. And I want to make the most out of my calories!
Makes 5 servings
1 can tuna
1 8 oz can crushed pineapple
1/2 cup chopped celery
1/8 cup chopped pecans
2 T light mayo
s/p
Drain both cans. Mix all. Chill.
I served mine on a bed of spinach.
Honestly, I don't know if I'll even finish this container - it just wasn't worth 170 calories to me. And I want to make the most out of my calories!
Saturday, November 28, 2009
Chocolate Banana Bread - 2009.44
Tyler Florence definitely has a winner on his hand! This tastes like a brownie in bread form. So good.
Wasn't too rich, you could see chunks of banana in it. We didn't have any vanilla, so substituted coconut extract - and it made it taste very "tropical". So yum. We made it in 8 little loaves so Mom could give them away!
From Tyler Florence's Ultimate.
1 stick unsalted butter, softened
2 cups flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp salt
4 oz bittersweet chocolate, melted (used Hershey's Dark)
2 eggs
3 ripe bananas
1 tsp vanilla (or coconut like we used)
Grease loaf pan (350 degrees).
Mix dry. Cream wet. Add together - don't overmix.
Bake for about 55 minutes (for regular pan) or 40 for small pans. Just check it.
Very good!
For 12 slices: 283 calories, 12 fat, 2 fiber. This would be good for a special dessert with cool whip or ice cream and sliced bananas, maybe some shaved chocolate and coconut.
Wasn't too rich, you could see chunks of banana in it. We didn't have any vanilla, so substituted coconut extract - and it made it taste very "tropical". So yum. We made it in 8 little loaves so Mom could give them away!
From Tyler Florence's Ultimate.
1 stick unsalted butter, softened
2 cups flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 tsp baking powder
1 tsp salt
4 oz bittersweet chocolate, melted (used Hershey's Dark)
2 eggs
3 ripe bananas
1 tsp vanilla (or coconut like we used)
Grease loaf pan (350 degrees).
Mix dry. Cream wet. Add together - don't overmix.
Bake for about 55 minutes (for regular pan) or 40 for small pans. Just check it.
Very good!
For 12 slices: 283 calories, 12 fat, 2 fiber. This would be good for a special dessert with cool whip or ice cream and sliced bananas, maybe some shaved chocolate and coconut.
Wednesday, November 18, 2009
Sweet Potato Chicken Indian Curry (2009.43)
Wow - where did the month go? It is starting to be cold and rainy here in the KY. Oh well, the fall is almost behind us.
Perfect time for Crockpot recipes - BH&G Biggest Book of Slow Cooker Recipes. This one was good - not great. I will eat it, but not serve it to other people. Funny thing is - I set it on high instead of low last night. So, this thing cooked on high for 5.25 hours instead of just 4. Thankful it wasn't burnt to a crisp!
And it is healthy. 250, 2 fat, 6 fiber. I used sweet potatoes so it may have even more fiber!
1 1/2 lbs sweet potatoes, chunked
1 red pepper, big dices
1 onion, sliced
1 lb chicken - cubed
1 can diced tomatoes
1 T coriander
1 1/2 tsp paprika
1/4 tsp ginger
3/4 tsp salt
1/3 tsp red pepper
1/2 tsp garam masala (or turmeric, but I didn't have it, so I substituted)
1/4 tsp cinnamon
1/8 tsp cloves
1 cup chicken broth
Layer in up to the chicken in a crockpot. Mix the tomatoes, broth, and spices. Pour over. Cook on low for 8 or high for 4.
Perfect time for Crockpot recipes - BH&G Biggest Book of Slow Cooker Recipes. This one was good - not great. I will eat it, but not serve it to other people. Funny thing is - I set it on high instead of low last night. So, this thing cooked on high for 5.25 hours instead of just 4. Thankful it wasn't burnt to a crisp!
And it is healthy. 250, 2 fat, 6 fiber. I used sweet potatoes so it may have even more fiber!
1 1/2 lbs sweet potatoes, chunked
1 red pepper, big dices
1 onion, sliced
1 lb chicken - cubed
1 can diced tomatoes
1 T coriander
1 1/2 tsp paprika
1/4 tsp ginger
3/4 tsp salt
1/3 tsp red pepper
1/2 tsp garam masala (or turmeric, but I didn't have it, so I substituted)
1/4 tsp cinnamon
1/8 tsp cloves
1 cup chicken broth
Layer in up to the chicken in a crockpot. Mix the tomatoes, broth, and spices. Pour over. Cook on low for 8 or high for 4.
Wednesday, November 11, 2009
Cranberry Muffins (2009.42a) - Jared Coffin House in Nantucket
I finally used this Baking in America cookbook that a dear friend here in the Ville gave me. And I actually am going to use it again tonight. So, I am hoping the second recipe turns out as good as the first recipe.
I made the Cranberry Muffins from Nantucket (from this hotel). They turned out light, fluffy, and mildly tart from the cranberries. The directions I found to be a bit hard to follow - so I just simplified and used a regular muffin how-to. I liked them. Again, may cut down on the sugar I sprinkle on top, but that's about it.
12 muffins
2 cups flour
2 t baking powder
1/2 tsp salt
1/2 tsp grated nutmeg (I used fresh)
1 3/4 fresh or frozen cranberries (I used more than their 1/2 cup), chopped in a food processor
1 egg
1 egg yolk
3/4 cup sugar
1/2 stick softened unsalted butter
1/4 cup crisco
1 tsp vanilla
1/2 cup plus 2 T milk
Mix dry, set aside. Cream together creamables. Add in the milk. Add in dry. Fold in cranberries. Sprinkle about 2 tsps of sugar over the top of the muffins (not 2 T)
Spoon into greased muffin tins. Bake at 350 for abtou 25 minutes or until lightly browned and a knife comes out clean.
Enjoy!
I made the Cranberry Muffins from Nantucket (from this hotel). They turned out light, fluffy, and mildly tart from the cranberries. The directions I found to be a bit hard to follow - so I just simplified and used a regular muffin how-to. I liked them. Again, may cut down on the sugar I sprinkle on top, but that's about it.
12 muffins
2 cups flour
2 t baking powder
1/2 tsp salt
1/2 tsp grated nutmeg (I used fresh)
1 3/4 fresh or frozen cranberries (I used more than their 1/2 cup), chopped in a food processor
1 egg
1 egg yolk
3/4 cup sugar
1/2 stick softened unsalted butter
1/4 cup crisco
1 tsp vanilla
1/2 cup plus 2 T milk
Mix dry, set aside. Cream together creamables. Add in the milk. Add in dry. Fold in cranberries. Sprinkle about 2 tsps of sugar over the top of the muffins (not 2 T)
Spoon into greased muffin tins. Bake at 350 for abtou 25 minutes or until lightly browned and a knife comes out clean.
Enjoy!
Tuesday, November 10, 2009
Apple Berry Cobbler with Cinnamon Biscuits (2009.42)
Wow - that means there is only about 10 weeks left in the year! Went by so quick!
This was a great way to wake up this morning - to have my house smelling yummy and very fall-y. Apples and cranberries and cinnamon - can't go wrong with this. This is out of Southern Living's Our Best Recipes 2004.
I followed this recipe to a T (save the nuts because I didn't have any chopped at the time and was pressed for said time). I thought it was a little sweet for my liking, so next time I would: cut the biscuits out (instead of just dropping them - better presentation) and cut the sugar down to make it more tart.
4 granny smith apples
3 fuji or other tart/sweet apple (I didn't peel them, but that is just me)
2 cups cranberries
1 cup sugar (I would cut the sugar here)
3 T flour
1 tsp cinnamon
1/3 cup maple syrup
2 cups flour
1/4 cup sugar
1 tsp baking powder
1 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 stick cold unsalted butter, chopped
3/4 cup buttermilk
3 T sugar (I would cut the sugar here)
1/2 tsp cinnamon
Apple and berries, combine with sugar/cinnamon mixture. Then stir in syrup. Press into 9x13 greased pan.
Dry ingredients, cut in butter, combine with buttermilk. Knead about 7 times. Drop or cut biscuits on top of apples.
Sprinkle with cinnamon and sugar (and nuts if desired).
Bake at 350 for 50-55 minutes.
Serve warm with ice cream or cool whip.
I cut the cooking time a bit (it said an hour). I thought it was done by 50 minutes. This was good, just a little sweet - so I can cut the sugar next time! I hope Brandi enjoys it.
This was a great way to wake up this morning - to have my house smelling yummy and very fall-y. Apples and cranberries and cinnamon - can't go wrong with this. This is out of Southern Living's Our Best Recipes 2004.
I followed this recipe to a T (save the nuts because I didn't have any chopped at the time and was pressed for said time). I thought it was a little sweet for my liking, so next time I would: cut the biscuits out (instead of just dropping them - better presentation) and cut the sugar down to make it more tart.
4 granny smith apples
3 fuji or other tart/sweet apple (I didn't peel them, but that is just me)
2 cups cranberries
1 cup sugar (I would cut the sugar here)
3 T flour
1 tsp cinnamon
1/3 cup maple syrup
2 cups flour
1/4 cup sugar
1 tsp baking powder
1 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 stick cold unsalted butter, chopped
3/4 cup buttermilk
3 T sugar (I would cut the sugar here)
1/2 tsp cinnamon
Apple and berries, combine with sugar/cinnamon mixture. Then stir in syrup. Press into 9x13 greased pan.
Dry ingredients, cut in butter, combine with buttermilk. Knead about 7 times. Drop or cut biscuits on top of apples.
Sprinkle with cinnamon and sugar (and nuts if desired).
Bake at 350 for 50-55 minutes.
Serve warm with ice cream or cool whip.
I cut the cooking time a bit (it said an hour). I thought it was done by 50 minutes. This was good, just a little sweet - so I can cut the sugar next time! I hope Brandi enjoys it.
Thursday, November 05, 2009
Apple Muffins (2009.41a)
This cookbook, Taste of Home Guide to Baking, is usually a better judge of recipes than this. I made this one tonight and just tasted it. Usually they are at least servable. These don't have any flavor at all. So - they are going in the trash. They aren't weren't the calories for me even to eat them. You win some you lose some!
1 1/2 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp fresh ground nutmeg
1 egg
1/2 cup milk (I used light vanilla soy milk)
1/4 cup vegetable oil
1 large apple, shredded
1/3 cup packed brown sugar
2 T flour
1/2 tsp cinnamon
2 T chilled butter, chopped
Mix dry, combine wet, fold in apple. Sprinkle streusel topping on top. Bake at 400 for about 20 minutes. I got 10.
These have absolutely no flavor. Don't care for them at all.
1 1/2 cup flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp fresh ground nutmeg
1 egg
1/2 cup milk (I used light vanilla soy milk)
1/4 cup vegetable oil
1 large apple, shredded
1/3 cup packed brown sugar
2 T flour
1/2 tsp cinnamon
2 T chilled butter, chopped
Mix dry, combine wet, fold in apple. Sprinkle streusel topping on top. Bake at 400 for about 20 minutes. I got 10.
These have absolutely no flavor. Don't care for them at all.
Tuesday, October 20, 2009
W-S Pumpkin White Chocolate Chip Cookies (2009.40a)
I loved working at W-S for the holidays. Couple of reasons: getting to know non-believers and building a relationship with them and the incredible discount (40%). That is how I stocked my kitchen! I also used the money one year to take a trip to Thailand with my church.
This cookbook has not been the best one though. I loaned this book to a friend last year and she didn't have much success with the pumpkin recipes. I tried it last night - again, not much success. It is the Pumpkin cookbook. At least I got it on sale!
8 oz canned pumpkin
1 stick unsalted butter, room temp
1/2 cup superfine sugar (put regular sugar - heaping 1/2 cup - in food processor and grind till fine)
1 egg
1 1/2 cup oats
1 cup self-rising flour
5 oz white chocolate (I upped it from 3.5) chips
Cream wet. Add in oats and flour. Fold in chocolate chips. Bake at 350 for 20 minutes on greased cookie sheet. Let cool.
I liked the combination of the white chocolate and pumpkin, but I just didn't like the final product. Oh, well.
This cookbook has not been the best one though. I loaned this book to a friend last year and she didn't have much success with the pumpkin recipes. I tried it last night - again, not much success. It is the Pumpkin cookbook. At least I got it on sale!
8 oz canned pumpkin
1 stick unsalted butter, room temp
1/2 cup superfine sugar (put regular sugar - heaping 1/2 cup - in food processor and grind till fine)
1 egg
1 1/2 cup oats
1 cup self-rising flour
5 oz white chocolate (I upped it from 3.5) chips
Cream wet. Add in oats and flour. Fold in chocolate chips. Bake at 350 for 20 minutes on greased cookie sheet. Let cool.
I liked the combination of the white chocolate and pumpkin, but I just didn't like the final product. Oh, well.
Sunday, October 18, 2009
Butternut Squash Waffles (2009.40) - Updated
Wow - this year is going by quickly. I took the squash waffle recipe in Joy of Cooking and made them butternut squash recipes. These will be for breakfast. Should have put more cinnamon in them - or maybe a tad more sugar. I think they will be good with maple or honey on top or cool whip and craisins. We shall see. They will go in the freezer for a quick breakfast.
Update: I have had these the past two mornings (when my oatmeal ran out) - I have topped them with a little TJ Pumpkin Butter, cool whip (1st day), 365 Grade B Maple Syrup, and (today) some Nature's Path Pumpkin Flex Granola for some added crunch. So yummy
Update: I have had these the past two mornings (when my oatmeal ran out) - I have topped them with a little TJ Pumpkin Butter, cool whip (1st day), 365 Grade B Maple Syrup, and (today) some Nature's Path Pumpkin Flex Granola for some added crunch. So yummy
The batter is definitely more liquid than I thought but they turned out good - although could stand more flavor.
1/2 cup squash puree (butternut or sweet potato)
3 eggs
1 1/2 cup skim milk
2 T applesauce (instead of butter)
1 cup whole wheat flour (instead of regular)
1/2 tsp salt
2 tsp baking powder
2 T sugar
1/8 tsp cinnamon or nutmeg (more, or maybe a little of both)
Stir altogether. Cook according to waffle maker. I got 7 square.
1/2 cup squash puree (butternut or sweet potato)
3 eggs
1 1/2 cup skim milk
2 T applesauce (instead of butter)
1 cup whole wheat flour (instead of regular)
1/2 tsp salt
2 tsp baking powder
2 T sugar
1/8 tsp cinnamon or nutmeg (more, or maybe a little of both)
Stir altogether. Cook according to waffle maker. I got 7 square.
Pumpkin Spice Cake (2009.39)
My Mom was in town and she helped me make this week's recipe. It came out of an older cookbook that she had found at a yard sale or book sale or something. Its called The Spice Cookbook. What do I like about it is the old pencil drawings and much information about so many spices.
What I didn't like about it was this cake (not really). I made it for a cake walk. I used the Cinnamon Cream Cheese frosting from last month's red velvet cupcakes. This cake was a little dense and dry for my liking. I did however like the flavor of it - thought the spice level was good. The only thing we changed in this recipe was the mace for nutmeg (this was not worth buying a whole jar of mace).
Made 1 9x13 cake
2 cups sifted cake flour
1 1/2 cup light brown sugar
3/4 tsp salt
2 t baking powder
1/4 tsp soda
1/2 tsp cloves, cinnamon, nutmeg
1 tsp ginger
1/2 cup shortening
3/4 cup pumpkin
2 eggs
1/4 cup milk
Sift first ingredients together. Add in shortening and pumpkin. Add eggs and milk at end. Pour into greased cake pan(s). 375 for about 30 minutes or until done (depending on what pan you use).
What I didn't like about it was this cake (not really). I made it for a cake walk. I used the Cinnamon Cream Cheese frosting from last month's red velvet cupcakes. This cake was a little dense and dry for my liking. I did however like the flavor of it - thought the spice level was good. The only thing we changed in this recipe was the mace for nutmeg (this was not worth buying a whole jar of mace).
Made 1 9x13 cake
2 cups sifted cake flour
1 1/2 cup light brown sugar
3/4 tsp salt
2 t baking powder
1/4 tsp soda
1/2 tsp cloves, cinnamon, nutmeg
1 tsp ginger
1/2 cup shortening
3/4 cup pumpkin
2 eggs
1/4 cup milk
Sift first ingredients together. Add in shortening and pumpkin. Add eggs and milk at end. Pour into greased cake pan(s). 375 for about 30 minutes or until done (depending on what pan you use).
Friday, October 09, 2009
African Sweet Potato Soup with Azuki Beans (2009.38b)
This soup is just ok. I have only really gotten one good recipe out of this cookbook. It was one of the cookbooks of the week - Cooking Light Slow Cooker. I wanted to try this recipe because my brother and sister in law are serving in Ghana, Africa right now - and it is sweet potato season - so I try to do new things with them.
I'll eat it up, wouldn't share it with anyone, may even stick it in my blender and puree it to have a smooth soup. But, this is what I learn when going through cookbooks - not every recipe is a winner.
Layer everything in a slow cooker as listed:
1 onion, chopped
2 large sweet potatoes, peeled and cubed
1 1/2 cup cooked small red beans (I used Azuki beans, which I found in the Whole Food bulk aisle, they tasted like black eyed peas when cooked, looking forward to my leftovers)
1 1/2 cup chicken broth
1/2 cup water
1 red pepper, seeded and chopped
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 can diced tomatoes (I used italian diced tomatoes because its I had, couldn't taste a difference)
1 small can diced chilis
Cook on low for 8 hours. When done, take out a cup of the liquid and mix with:
3 T creamy peanut butter
Toss back in. Stir. Eat. Garnish with chopped peanuts and limes if you want.
It will be good on a cold fall evening, though - anything warm and out of a bowl.
About 200 calories per cup without peanuts on top.
I'll eat it up, wouldn't share it with anyone, may even stick it in my blender and puree it to have a smooth soup. But, this is what I learn when going through cookbooks - not every recipe is a winner.
Layer everything in a slow cooker as listed:
1 onion, chopped
2 large sweet potatoes, peeled and cubed
1 1/2 cup cooked small red beans (I used Azuki beans, which I found in the Whole Food bulk aisle, they tasted like black eyed peas when cooked, looking forward to my leftovers)
1 1/2 cup chicken broth
1/2 cup water
1 red pepper, seeded and chopped
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
1 can diced tomatoes (I used italian diced tomatoes because its I had, couldn't taste a difference)
1 small can diced chilis
Cook on low for 8 hours. When done, take out a cup of the liquid and mix with:
3 T creamy peanut butter
Toss back in. Stir. Eat. Garnish with chopped peanuts and limes if you want.
It will be good on a cold fall evening, though - anything warm and out of a bowl.
About 200 calories per cup without peanuts on top.
Thursday, October 08, 2009
Whole Wheat Pumpkin Currant Muffins (2009.38)
This week's recipe is brought to you by 500 Fabulous Cakes and More. I am trying new pumpkin recipes. This definitely won't go on top of the list, but they were good - and I made them healthy.
2/3 cup applesauce (instead of butter)
3/4 cup dark brown sugar
1/3 cup molasses
1 egg
1 cup pumpkin
1 cup flour
3/4 cup whole wheat flour (instead of all regular)
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/3 cup currants
Mix all - I actually just used a spoon and a bowl. Fold in currants. 400, greased muffin tins - cook for about 15-17 minutes till they spring back when poked. Makes 12.
150 calories, .6 fat, 1.5 fiber - not bad at all.
2/3 cup applesauce (instead of butter)
3/4 cup dark brown sugar
1/3 cup molasses
1 egg
1 cup pumpkin
1 cup flour
3/4 cup whole wheat flour (instead of all regular)
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/3 cup currants
Mix all - I actually just used a spoon and a bowl. Fold in currants. 400, greased muffin tins - cook for about 15-17 minutes till they spring back when poked. Makes 12.
150 calories, .6 fat, 1.5 fiber - not bad at all.
Wednesday, September 30, 2009
Tampa Bay Bucs Molasses Cookies (2009.37)
Tried a new recipe. I personally like Ginger Cookies better. I like these because of their softness and chew. Even though the cookies aren't the greatest in the world - I still like the Bucs. And I still like molasses. These were probably a little runny, maybe because of the applesauce.
1 egg
1 cup sugar
1/4 cup oil
1/2 cup applesauce (I changed from all oil)
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
Mix all. 375 for 8 minutes on a lightly greased pan. I sprinkled the top with raw sugar. I loved the crunch that it added. I love raw sugar for topping cookies!
Saturday, September 19, 2009
Lighter Fluffier Ginger Cookies (2009.36)
I have gotten to LOVE ginger cookies! I found a cookie in Cooking Light 2009 (September) that I really love. These make about 30 cookies - and they are light and fluffy and only 58 calories. You gotta love that.
6 T unsalted butter
1/4 cup sugar
3 T milk
3 T molasses
1 1/2 cup flour
dash salt
1 1/2 tsp cinnamon
3/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
3/4 tsp baking soda
Raw sugar
Cream butter and sugar. Add milk and molasses. Mix dry and combine with the creamed. Spray cookie sheets with pam and scoop out small cookies. Top with a sprinkle of raw sugar (adds for crunch). 350 for 11 minutes.
Great flavor, a tad of spice, fluffy - not hard like some ginger cookies. Winner!
6 T unsalted butter
1/4 cup sugar
3 T milk
3 T molasses
1 1/2 cup flour
dash salt
1 1/2 tsp cinnamon
3/4 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
3/4 tsp baking soda
Raw sugar
Cream butter and sugar. Add milk and molasses. Mix dry and combine with the creamed. Spray cookie sheets with pam and scoop out small cookies. Top with a sprinkle of raw sugar (adds for crunch). 350 for 11 minutes.
Great flavor, a tad of spice, fluffy - not hard like some ginger cookies. Winner!
Thursday, September 10, 2009
Vegetable Barley Medley (2009.35)
This soup smelled good, tasted good (a little mushy), and was warm and filling. It is more of a stew than a soup because it wasn't very liquidy. But, the BHG Biggest Book of Slow Cooker Recipes comes through again. May not make into a rotation, but good enough to eat.
1 15 oz can black beans, rinsed and drained
1 14 oz can chicken broth - low sodium
1 12 oz pkg shoepeg frozen corn
1 large onion, chopped
1/2 cup regular barley (I think I used quick cooking, so that may be the reason it was mushy)
1 medium green pepper, chopped
1 carrot, chopped
1 1/2 T italian seasoning
s/p to taste (or wait till you eat it)
2 medium squash, halved, sliced
1 T lemon juice
1 cup diced cooked chicken (I added this because I had some leftover and wanted to make a more hearty meal).
Add all to crockpot, high for 3.5 hours. Eat.
1 15 oz can black beans, rinsed and drained
1 14 oz can chicken broth - low sodium
1 12 oz pkg shoepeg frozen corn
1 large onion, chopped
1/2 cup regular barley (I think I used quick cooking, so that may be the reason it was mushy)
1 medium green pepper, chopped
1 carrot, chopped
1 1/2 T italian seasoning
s/p to taste (or wait till you eat it)
2 medium squash, halved, sliced
1 T lemon juice
1 cup diced cooked chicken (I added this because I had some leftover and wanted to make a more hearty meal).
Add all to crockpot, high for 3.5 hours. Eat.
Tuesday, September 01, 2009
Hershey's Toffee Snickerdoodles (2009.34a) - Updated
Believe me, I was a little skeptical on these based on the raw dough. But, bake them - they are some of the best cookies. I love snickerdoodles - ever since Erin and I made them back in the Durham apt. They are so good and just sugary. These are even better. When the toffee pieces melt - they taste like brown sugar (which we all know I love).
So, try these! These came out of Hershey's Decadent Delights (Thanks Joneses)
1 stick unsalted butter, softened
1/2 cup shortening (regular crisco)
1 cup sugar
2 eggs
2 3/4 cup flour
2 tsp (scant) cream of tartar
1 tsp baking soda
1/4 tsp salt
1 bag Heath bits (toffee pieces)
1/4 cup sugar
1 tsp cinnamon
Cream butter, shortening. Add sugar. Add eggs one at a time. Blend dry ingredients and add to the creamed mixture. Fold in toffee pieces. Scoop and roll in mixture of sugar and cinnamon. Bake on ungreased cookie sheet for 9 1/2 minutes. Cool on rack!
AMAZING warm. Taking them tomorrow to a member meeting at Sojourn!
So, try these! These came out of Hershey's Decadent Delights (Thanks Joneses)
1 stick unsalted butter, softened
1/2 cup shortening (regular crisco)
1 cup sugar
2 eggs
2 3/4 cup flour
2 tsp (scant) cream of tartar
1 tsp baking soda
1/4 tsp salt
1 bag Heath bits (toffee pieces)
1/4 cup sugar
1 tsp cinnamon
Cream butter, shortening. Add sugar. Add eggs one at a time. Blend dry ingredients and add to the creamed mixture. Fold in toffee pieces. Scoop and roll in mixture of sugar and cinnamon. Bake on ungreased cookie sheet for 9 1/2 minutes. Cool on rack!
AMAZING warm. Taking them tomorrow to a member meeting at Sojourn!
Sunday, August 30, 2009
Dorie Greenspan's Peanut Butter Cookies (2009.34b)
This week I have made two new recipes - to try to keep getting through all my cookbooks at least once in 2009. Dorie Greenspan is all things baking right now. So - her baking cookbook has some fabulous desserts in it.
Friends of mine recently had a baby so I made them Peanut Butter cookies. Took one of the variations and made one small change - they turned out great! Crispy on the outside and perfectly chewy on the inside. Chunks of peanuts and chocolate inside made them extra special.
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
pinch of nutmeg
2 sticks unsalted butter
1 cup creamy peanut butter
1 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 cup chopped salted peanuts
1/2 cup chopped milk chocolate
Raw sugar
Stir dry ingredients. Cream butter and peanut butter. Add sugar. Then eggs one at a time. Combine with dry ingredients. Fold in peanuts and chocolate.
Bake on lightly greased cookie sheets, roll cookies in raw sugar, press down with fingers or fork.
Bake for 12 minutes, cool on rack.
Friends of mine recently had a baby so I made them Peanut Butter cookies. Took one of the variations and made one small change - they turned out great! Crispy on the outside and perfectly chewy on the inside. Chunks of peanuts and chocolate inside made them extra special.
2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
pinch of nutmeg
2 sticks unsalted butter
1 cup creamy peanut butter
1 cup packed light brown sugar
3/4 cup sugar
2 large eggs
1 cup chopped salted peanuts
1/2 cup chopped milk chocolate
Raw sugar
Stir dry ingredients. Cream butter and peanut butter. Add sugar. Then eggs one at a time. Combine with dry ingredients. Fold in peanuts and chocolate.
Bake on lightly greased cookie sheets, roll cookies in raw sugar, press down with fingers or fork.
Bake for 12 minutes, cool on rack.
Wednesday, August 26, 2009
Raisin Nut Scones (2009.34)
We are slowly getting through the year. Pretty soon I'm going to have to start doubling up on cookbooks for the week of new recipes because i'll run out of year before I run out of cookbooks.
This cookbook, the Pleasures of Tea, I received as a gift from a co-worker of mine (who also liked tea) when I left Duke back in Feb 2007. Frankie was fun to work with, even though quiet. We had some good chats in the office in Erwin Plaza. Thanks Frankie. I will enjoy continuing to read this cookbook and learn more about tea and scones - and trying new recipes later!
Raisin and Nut Scones
2 cups flour
1/4 c sugar
4 t baking powder
5 T unsalted cold chopped butter
1/4 cup skim milk
2 eggs
1/2 cup chopped nuts (I used walnuts)
1/4 cup dark raisins (I soaked mine for 20 minutes in apple juice)
Mix dry, cut in butter to form coarse meal looking mixture. Make a well in the middle. Add in milk and eggs (after mixing those together). Fold in nuts and raisins (drain off liquid if you soak them before you add them in). Stir together.
Place on greased cookie sheet (drop by spoonfuls like I do, use a scone pan, or cut out like biscuits). Let dough set for 20 minutes. Preheat oven to 400 and cook for 15 minutes.
Cool on rack
I liked these. They weren't overly sweet, but I liked both texture and taste. They are 150 cal, 7 fat, 1 fiber. Not bad for you. I like soaking raisins so they don't leave your finished product dry (because raisins can suck the moisture out of your baking project). And the tie in with apples was a good one - I didn't have grape juice which would have been better.
This cookbook, the Pleasures of Tea, I received as a gift from a co-worker of mine (who also liked tea) when I left Duke back in Feb 2007. Frankie was fun to work with, even though quiet. We had some good chats in the office in Erwin Plaza. Thanks Frankie. I will enjoy continuing to read this cookbook and learn more about tea and scones - and trying new recipes later!
Raisin and Nut Scones
2 cups flour
1/4 c sugar
4 t baking powder
5 T unsalted cold chopped butter
1/4 cup skim milk
2 eggs
1/2 cup chopped nuts (I used walnuts)
1/4 cup dark raisins (I soaked mine for 20 minutes in apple juice)
Mix dry, cut in butter to form coarse meal looking mixture. Make a well in the middle. Add in milk and eggs (after mixing those together). Fold in nuts and raisins (drain off liquid if you soak them before you add them in). Stir together.
Place on greased cookie sheet (drop by spoonfuls like I do, use a scone pan, or cut out like biscuits). Let dough set for 20 minutes. Preheat oven to 400 and cook for 15 minutes.
Cool on rack
I liked these. They weren't overly sweet, but I liked both texture and taste. They are 150 cal, 7 fat, 1 fiber. Not bad for you. I like soaking raisins so they don't leave your finished product dry (because raisins can suck the moisture out of your baking project). And the tie in with apples was a good one - I didn't have grape juice which would have been better.
Wednesday, August 19, 2009
Martha Stewart's Turtle Brownies (2009.33)
Martha Stewart brought you this week's recipe. I made her Turtle Brownies out of the Cookies book that bears her name. The brownie part was good and easy and dense (with not much flour) but the caramel making part was not as easy as she said it was (took much longer and it still wasn't medium amber), so I gave up because I had other things to do. So, I still did the sauce and added the pecans, then let them set up, and turned the whole thing into a trifle - which was very yummy!
1/2 stick unsalted butter
3 oz unsweetened chocolate
1/c cup flour
1/4 tsp baking powder
1/2 tsp coarse salt
1 cup sugar
2 large eggs
1/4 cup milk
1 tsp vanilla
1 cup sugar
1/2 cup water
1/3 cup milk (or heavy cream)
1 tsp vanilla
1/2 tsp coarse salt
1 cup chopped pecans
Melt butter and chocolate. Cream eggs and sugar about 4 minutes. Add chocolate mixture, add vanilla and milk. Add in dry ingredients. Bake in a parchment sprayed lined 8x8 pan at 325 for 27 minutes (25-30 depending on oven).
Bring sugar and water to a boil, swirl around for 5-7 minutes (or 25) till medium amber. Take off stove and immediately add the rest of the ingredients.
Pour over cool brownies and let chil for 30 min to an hour till set. Cut and serve.
I made a trifle using light cool whip and chocolate pudding. Very rich and chocolaty - yum!
1/2 stick unsalted butter
3 oz unsweetened chocolate
1/c cup flour
1/4 tsp baking powder
1/2 tsp coarse salt
1 cup sugar
2 large eggs
1/4 cup milk
1 tsp vanilla
1 cup sugar
1/2 cup water
1/3 cup milk (or heavy cream)
1 tsp vanilla
1/2 tsp coarse salt
1 cup chopped pecans
Melt butter and chocolate. Cream eggs and sugar about 4 minutes. Add chocolate mixture, add vanilla and milk. Add in dry ingredients. Bake in a parchment sprayed lined 8x8 pan at 325 for 27 minutes (25-30 depending on oven).
Bring sugar and water to a boil, swirl around for 5-7 minutes (or 25) till medium amber. Take off stove and immediately add the rest of the ingredients.
Pour over cool brownies and let chil for 30 min to an hour till set. Cut and serve.
I made a trifle using light cool whip and chocolate pudding. Very rich and chocolaty - yum!
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