Tag Archives: ginger

Chewy Molasses Cookies

This really is my favorite time of the year. And I’m not just talking about Christmas time. I’m talking about cookie time! I know I can make cookies at any time during the year but the truth is I don’t. So I get giddy like I a little kid when I can carve out a weekend day to spend hours in my kitchen covered in flour baking batch after batch of cookies and treats. I had a lot going on this past weekend but I didn’t let anything get in my way when it came to baking on Saturday morning. The first cookie I decided to make were these Chewy Molasses Cookies.

Similar in flavor to gingerbread, these molasses cookies are soft, chewy, and mouthwatering. With warm spices of cinnamon, ginger, and ground cloves, these treats scream happy holidays and belong in anyone’s cookie jar. Ginger and spice and everything nice? Check! As much as I love baking cookies, I don’t like having cookies in my house so I bake for my family instead. We all live far apart and I love nothing more than filling up a tin of cookies, shipping them away, and having my family thankfully appreciate them. It makes me warm and fuzzy. Kind of like these cookies.

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Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a bowl, stirring with a whisk. Place butter, 5 tablespoons granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until fluffy. Add egg; beat 30 seconds.

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Add molasses; beat just until combined.

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Add flour mixture to butter mixture; beat at low speed or just until combined. Cover and chill 30 minutes.

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Preheat oven to 350°F. Shape dough into 24 balls, about 1 1/2 tablespoons each. Roll balls in remaining 3 tablespoons sugar; place 2 inches apart on baking sheets covered with parchment paper. Bake at 350°F for 12 minutes or just until set.

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Cool 3 minutes on pan; remove to a wire rack.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Gingerbread Cocoa

It really is kind of amazing how different your house can feel once you put up Christmas lights. So when you have the lights on and look out the window to see it is snowing delicately outside, doesn’t your mind instinctively develop a hot chocolate craving? Not to mention that it’s so cold out that sometimes you want to drink something other than coffee to warm you up. This Gingerbread Cocoa is warm cup of festive comfy goodness.

Cocoa, sugar, apple pie spice, and ground ginger are combined with milk and whisked together until warm and smooth. The cocoa and spices melt away and develop a warm, subtle spicy flavor that will make anyone wonder what’s in this milky cup. This recipe called for a gallon of milk which was a little more hot cocoa than I needed so I cut this recipe in half… and in half again. I also used unsweetened vanilla almond milk because I’m crushing on it lately and it’s what I had on hand. The result was a creamy, chocolate-y thing that makes you go hmm. And perfect for a snowy day.

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Whisk together first sugar, cocoa, apple pie spice, and ground ginger in a pot or Dutch oven until blended; gradually whisk in milk.

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Cook mixture over medium heat, stirring constantly, 20 minutes or until thoroughly heated.

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Transfer to a slow cooker, and keep warm on LOW, if desired.

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Additions: None

Omissions: None

Substitutions:

  • Unsweetened vanilla almond milk

Overall Rating: Like It

Source: Southern Living magazine

Red Quinoa with Spinach and Dried Cherries

I’ve had a minor obsession with dried cherries lately. And by lately, I mean the last year. When I was in Chicago visiting my aunt last year, she offered me a huge bag of some dried cherries that she’d gotten at a farmer’s market (or something like that, I can’t remember!).  The dried cherries she had were so plump and sweet yet tart and I had to physically stop myself from consuming an embarrassing amount. Now, I grab dried cherries often to have on hand to eat with peanuts or in plain Greek yogurt. Or I just pop them as a small snack.  I came across this recipe for Red Quinoa with Spinach and Dried Cherries and figured it would be another way to try these dehydrated gems.

Red quinoa (or red rice as the original recipe calls for) is cooked and combined with onion, ginger and dried cherries. Spinach and fresh orange juice are added for yet even more layers of flavor to this superfood-filled dish. I found the red quinoa at my local Target (I have yet to find red rice) but regular ol’ quinoa or rice will work. The zing of the ginger, the sweetness of the orange, and the mild tartness of the cherries combine for a real melody of flavors. And with the quinoa and spinach, this dish is good for you!

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Prepare the red quinoa according to package directions in a medium saucepan. (Or if using red rice, combine rice and water in a medium pan, cover and bring to a simmer over medium heat; reduce the heat to medium low and cook until the rice is tender, about 45 minutes.)

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Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.

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Stir the prepared quinoa (or rice) into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute.

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Season with salt and pepper.

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Additions: None

Omissions: None

Substitutions:

  • Red quinoa

Overall Rating: Like It

Source: Food Network magazine

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