Saturday, September 29, 2012
The recipe makes 12 large cookies (size of my whole hand!). Next time I will make them using a teaspoon instead of a tablespoon. Give yourself plenty of room on the cookie sheet as the batter is very thin and they spread a lot when baking. Also, it is imperative to use parchment paper or a slipat liner as these cookies stick and need to be literally peeled off the paper. May I just say again, WOW!!
Double Chocolate Cookies
3 cups confectioner's sugar, sifted
2/3 cup cocoa powder
1/4 teaspoon kosher salt
1 1/4 cups semi-sweet mini chocolate chips
4 large egg whites, at room temperature
2 teaspoons vanilla
Preheat oven to 350 (F).
In a medium bowl, whisk together 3 cups confectioner's sugar, 2/3 cup cocoa powder, 1/4 teaspoon salt, 1 1/4 cups mini chocolate chips. Set aside.
Friday, September 21, 2012
Let me just say, the concept and idea of it was much more appealing to me than the cheese itself. It was so very bland and the texture was just too mushy for my taste. The Husband wasn't thrilled with it either. It came in two 4 ounce balls and we still have one left. It has a very short shelf life due to its freshness. I was lucky to be given some beautiful Roma tomatoes (along with pears and apples) from a co-worker's garden, so another salad Caprise will be in order later in the week. I'm glad I tried this cheese, but in the future I'll stick to the basic fresh mozzarella.
Thursday, September 13, 2012
Back to my point. In our sack lunches besides a sandwich and a milk ticket, would be two or three cookies and an apple. Nothing fancy but certainly an adequate lunch to see us until dinner. One of my favorite store bought cookies, though not one we got in our lunches, was Grandmas Iced Molasses cookies. I loved the spicy soft cookie with the thin vanilla glaze on top. I'm not sure if they are even made anymore, but I looked up this recipe and they are so very reminiscent of those store bought cookies. One helpful hint. Do not overbake or they will not have that soft center and will be more like a gingersnap.
These are the perfect cookie for Fall with their warm spices to get us ready for the cool days ahead. Enjoy!
Iced Molasses Cookies
2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses
Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
Add dry ingredients and beat at low speed until just combined, about 30 seconds.
Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.
Yield: Makes 18 large cookies.
Friday, September 7, 2012
Since I don't have an outdoor barbeque, I baked the ribs in the oven at 250 degrees (low and slow) for about 2 1/2 hours. basting with this succulent sauce every 30 minutes. When I make this again, I may look for ribs with bones, as the country ribs I used were a tad on the dry side. The flavor was outstanding with just the right amount of spicy zing from the Sriracha hot sauce addition. Before the summer grilling days are over you may want to give this sauce a try.
Stout and Sriracha BBQ Sauce
1 tbs olive oil
4 cloves of garlic, minced
1/2 cup low sodium soy sauce
2/3 cup ketchup
2 tbs worcestershire sauce
1 1/2 tsp sriracha
2 tsp smoked paprika
1 cup Stout beer
1/3 cup brown sugar
1 tsp onion powder
(Yield, about 1 1/2 cups)