Recipes & More
|Posted by Charlene.Garth@yahoo.com on December 23, 2019 at 3:15 PM||comments (0)|
2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
3/4 cup (180ml) unsulphured or dark molasses
3/4 cup (180ml) hot water (about 100°F (38°C))
1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
1/3 cup (67g) packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (120g) confectioners’ sugar, sifted
2–3 Tablespoons (30-45ml) orange juice
Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan. Set aside.
In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, salt and pepper together until combined. Set aside. In a separate bowl or dish, whisk the molasses and hot water together.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla extract until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
Pour batter into prepared pan. Bake for around 50-60 minutes or until the gingerbread loaf is baked through. All ovens are different and your loaf could take a little more or less time. To test for doneness, insert a toothpick into the center of the gingerbread loaf. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow to cool completely in the pan set on a wire rack before removing from pan.
Make the icing: Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled loaf.
Leftover loaf keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two!
Make Ahead & Freezing Instructions: The loaf can be baked, cooled, and covered tightly at room temperature overnight. Loaf can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Special Tools: KitchenAid Stand Mixer, KitchenAid Glass Bowl, 2-cup Glass Measuring Cup, Melamine Mixing Bowls, and Loaf Pan
Muffins or Cupcakes: Simply pour batter into muffin liners or a greased muffin pan. Bake at 350°F (177°C) for 20-22 minutes. Makes about 10-12.
|Posted by Charlene.Garth@yahoo.com on November 18, 2019 at 11:20 AM||comments (0)|
8 medium carrots, wash and peeled or leave skin, chop off each end
2 tbsp. extra-virgin olive oil
1/4 c. low sodium vegetable broth or water
1/4 c. apple cider vinegar
2 tbsp. soy sauce
1 tsp. maple syrup or Honey
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. Liquid Smoke
8 hot dog buns
Ketchup, for serving
Mustard, for serving
Manwich sauce for a boost in flavor
Add the carrots to a small roasting pan and toss with olive oil. In a small bowl, whisk together broth, vinegar, soy sauce, maple syrup, garlic powder, paprika and liquid smoke. Pour over carrots and cover pan with foil. Let sit for 30 minutes.
Preheat oven to 425°. Place the foil-covered baking dish in the oven and roast carrots for 30 minutes. Remove the foil and roast for another 20 minutes, until the carrots are just tender enough to stab with a fork.
Place carrots in hot dug buns, serve with ketchup and mustard.
|Posted by Charlene.Garth@yahoo.com on November 13, 2019 at 1:40 PM||comments (0)|
Just in time for the holiday season, Try our Gingerbread Man Cookie Recipe
Fun to make and a delight to share, these gingerbread cuties are as delicious as they are adorable.
Prep Time: 30 min.
Cook Time: 2 hrs.
Total Time: 2 hrs. 30 min.
1 lb. unsalted butter, (used in both cookies and frosting)
2 packages Gingerbread Cookie Mix
2 eggs, at room temperature
2 tsp ground cinnamon
2 tsp ground ginger
gold sugar pearls
3-4 cups powdered sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/3 cup Biscoff spread
1/4 cup crystallized ginger chips, finely chopped
1. Start by browning the butter for the cookies and frosting. Place the butter in a medium (4 quart) saucepan. It will bubble up quite a bit as it cooks, so be sure to use a pot large enough so it can triple in size.
2. Cook the butter over medium heat, stirring frequently so it doesn’t scorch on the bottom. The cooking process will take 10-15 minutes. Once the butter starts to foam up quite a bit, it's almost done. Look for it to have brown specks throughout and to give off a nutty, caramelized scent. Once cooked, remove the brown butter from the heat and transfer it to a bowl. Refrigerate it for about 30-40 minutes, until it’s still fluid but no longer warm.
3. Stir the brown butter so that it’s well-mixed, then divide out 8 fluid ounces (1 liquid cup) and place it the bowl of a stand mixer. Reserve the rest for later. To the mixing bowl, add 2 packages of gingerbread cookie mix, 2 eggs, and the spices. Mix on low speed until any dry patches disappear, and the mixture has the texture of moist sand. It should hold together if you squeeze it in your hand.
4. Divide the cookie dough in half and wrap each half in plastic wrap. Chill for 30-45 minutes in the refrigerator until firmer but not rock-hard.
5.Preheat the oven to 350° F. Roll out the cookie dough between two sheets of parchment or waxed paper until less than 1/4-inch thick. Cut out gingerbread men and place them on a baking sheet about 2 inches apart. Re-roll any cookie dough scraps and continue to cut out cookies until you have 32 cookies.
6. Bake the cookies at 350° F for 8-10 minutes. They should be puffed and slightly colored around the edges, but still light and soft in the middle.
7. Right after removing them from the oven, press 3 gold sugar pearls down the front like buttons. You only need to do this with half of the cookies—the other half can remain plain. Cool completely before filling.
8. To make the frosting, combine the remaining brown butter, 3 cups of powdered sugar, the salt, and the spices. Mix on low speed until the sugar is moistened, then raise the speed to medium and beat for 4 minutes until light and fluffy. Add the Biscoff spread, and mix briefly until combined.
9. The frosting should be very stiff, not soft or sticky. If yours is on the softer side, add additional powdered sugar, up to another cup, until it is a fairly firm texture that will make a good sandwich cookie filling. If yours is very stiff, add a spoonful of milk or two to loosen it up.
10. The frosting should either be used immediately, or kept well-covered in an airtight container, so it doesn’t dry out and form a crust.
11. You can spread the frosting between two cookies, but if you want to pipe it, fit a piping bag with a small star tip, and fill it with frosting. Pipe stars of frosting all over the base of one of the plain cookies. If you like a strong ginger flavor, sprinkle a pinch of chopped candied ginger on top of the frosting, then gently press a cookie with gold buttons on top. Repeat until all of your sandwich cookies are assembled, then serve and enjoy!
These cookies can be kept in an airtight container at room temperature and are best enjoyed within 4-5 days. You can also bake the cookies in advance and freeze them, then defrost, make the frosting, and assemble them at a later date.
Cited By Elizabeth LaBau