I made these today for a cookie exchange at work. Because it was for an exchange, I left the cayenne out and they were still delicious, just as the person suggesting the recipe said they would be.
Mexican Hot Chocolate Snickerdoodles
Makes 2 dozen Cookies
A beautiful crackle topped chocolate cookie with a spicy cayenne kick and a sugary cinnamon coating. Sold?
For the topping:
1/3 cup sugar
1 teaspoon ground cinnamon
For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons almond milk (Or your preferred non-dairy milk)
1 teaspoon vanilla extract
1 teaspoon chocolate extract (or more vanilla extract if you have no chocolate)
1 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.
Mix the topping ingredients together on a flat plate. Set aside.
In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix in extracts.
Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough.
Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit spread and crackly on top. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.
From Vegan Cookies Invade Your Cookie Jar
Sunday, December 19, 2010
Thursday, October 28, 2010
Pasta with Butter, Sage, and Parmesan
originally from the New York Times
I found this online while looking for a tasty way to use some of our fresh sage from our beautiful sage plant in our garden. It is husband- and kid-approved.
1 lb. cut pasta, such as ziti or rotini
salt and freshly ground black pepper
2-3 tbsp. butter
30-40 fresh sage leaves
1 cup (or more) freshly grated Parmigiano-Reggiano
1. Bring big pot of salted water to a boil and add pasta. Cook until pasta is almost al dente.
2. Meanwhile, melt butter over medium heat and add sage leaves. Cook until butter is brown and sage leaves shrivel, then turn heat to very low. (You can do this step in a small skillet, like I do, or as the recipe suggests - in a pot large enough to hold all the pasta.)
3. When pasta is just about done, scoop out about 1 cup of pasta water. Drain the pasta, and either return it to the original pasta pot (like me) or pour it into the big pot with the butter and sage and raise heat to medium. (If you're with me, pour the butter and sage over the pasta and turn the heat on medium.) Add about 3/4 cup of the pasta water and stir about 1 minute, until most of water is absorbed.
4. Stir in the cheese and the sauce will become creamy. You can thin it with more pasta water if necessary. Season to taste with black pepper and serve.
I found this online while looking for a tasty way to use some of our fresh sage from our beautiful sage plant in our garden. It is husband- and kid-approved.
1 lb. cut pasta, such as ziti or rotini
salt and freshly ground black pepper
2-3 tbsp. butter
30-40 fresh sage leaves
1 cup (or more) freshly grated Parmigiano-Reggiano
1. Bring big pot of salted water to a boil and add pasta. Cook until pasta is almost al dente.
2. Meanwhile, melt butter over medium heat and add sage leaves. Cook until butter is brown and sage leaves shrivel, then turn heat to very low. (You can do this step in a small skillet, like I do, or as the recipe suggests - in a pot large enough to hold all the pasta.)
3. When pasta is just about done, scoop out about 1 cup of pasta water. Drain the pasta, and either return it to the original pasta pot (like me) or pour it into the big pot with the butter and sage and raise heat to medium. (If you're with me, pour the butter and sage over the pasta and turn the heat on medium.) Add about 3/4 cup of the pasta water and stir about 1 minute, until most of water is absorbed.
4. Stir in the cheese and the sauce will become creamy. You can thin it with more pasta water if necessary. Season to taste with black pepper and serve.
Tuesday, August 31, 2010
Sausage, Bean and Green Soup
This is a Rachel Ray recipe that was featured on Kitchen Stewardship. Michael said it was the best soup I ever made! So I thought I'd better share it here too. (But I changed the name slightly.)
Ingredients:
2 Tbs Extra-virgin olive oil (I omitted this b/c who needs extra oil to cook sausage in??)
1/2 or 1 lb. bulk Italian sweet or hot sausage (can use roll sausage)
1 medium onion, chopped
2-3 carrots, chopped
1 large potato, peeled and chopped
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained and rinsed
salt and pepper
4 c. fresh kale (or other leafy green like spinach)
2 quarts chicken broth or stock
Grated Parmigiano-Reggiano or Romano, to pass at table
Method:
Heat medium soup pot over medium-high heat (medium-low if using EVOO!). Add the oil and sausage and brown. Add veggies, bay leaf and beans. Season to taste with salt and pepper. Cook 5 minutes to soften veggies. Add greens and wilt. Add stock and cover. Raise heat and bring to a boil. Reduce heat and simmer 15 minutes. Serve with grated cheese for topping.
Sarah's notes: Like I said above, I didn't even bother with the EVOO since I don't think sausage requires any extra oil. For the green, I used pureed spinach which I had in the freezer. I waited until the end to add it so that I could give Michael his portion first without leaves and then serve everyone else. I figured a pureed green would also be the most kid friendly. I also didn't have any potatoes, so I didn't use them. Oh well! It was quite tasty.
Ingredients:
2 Tbs Extra-virgin olive oil (I omitted this b/c who needs extra oil to cook sausage in??)
1/2 or 1 lb. bulk Italian sweet or hot sausage (can use roll sausage)
1 medium onion, chopped
2-3 carrots, chopped
1 large potato, peeled and chopped
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained and rinsed
salt and pepper
4 c. fresh kale (or other leafy green like spinach)
2 quarts chicken broth or stock
Grated Parmigiano-Reggiano or Romano, to pass at table
Method:
Heat medium soup pot over medium-high heat (medium-low if using EVOO!). Add the oil and sausage and brown. Add veggies, bay leaf and beans. Season to taste with salt and pepper. Cook 5 minutes to soften veggies. Add greens and wilt. Add stock and cover. Raise heat and bring to a boil. Reduce heat and simmer 15 minutes. Serve with grated cheese for topping.
Sarah's notes: Like I said above, I didn't even bother with the EVOO since I don't think sausage requires any extra oil. For the green, I used pureed spinach which I had in the freezer. I waited until the end to add it so that I could give Michael his portion first without leaves and then serve everyone else. I figured a pureed green would also be the most kid friendly. I also didn't have any potatoes, so I didn't use them. Oh well! It was quite tasty.
Sunday, August 29, 2010
Greek Lemon Chicken Soup
Also known as avgolemono. We made this for Rachel, Sarah, and the boys, and they asked us to post the recipe. We usually double this recipe, which is from the Good Housekeeping 1998 Best Recipes Cookbook.
2 (14.5 oz.) cans chicken broth (or about 4 cups homemade stock)
2 1/2 cups water
1 medium, skinless, boneless chicken breast half, baked or poached (about 6 oz.) (we use canned cooked chicken instead)
2/3 cup white long-grain rice
3 large eggs
1/3 cup fresh lemon juice (we always add more)
1 Tbsp. butter
In large saucepan, heat chicken broth and water to simmering. Meanwhile, shred chicken breast by hand into thin strips or shred up the canned chicken with a fork. Add rice to simmering broth and heat to boiling over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes or until rice is tender.
While rice cooks, combine eggs and lemon juice in large bowl and whisk well.
When rice is tender, slowly whisk about 2 cups of simmering broth into bowl with egg mixture, whisking constantly (try to avoid adding rice to egg mixture - a little is okay). Return mixture to saucepan, whisking constantly, and heat to just simmering, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and butter. Makes about 7 cups.
2 (14.5 oz.) cans chicken broth (or about 4 cups homemade stock)
2 1/2 cups water
1 medium, skinless, boneless chicken breast half, baked or poached (about 6 oz.) (we use canned cooked chicken instead)
2/3 cup white long-grain rice
3 large eggs
1/3 cup fresh lemon juice (we always add more)
1 Tbsp. butter
In large saucepan, heat chicken broth and water to simmering. Meanwhile, shred chicken breast by hand into thin strips or shred up the canned chicken with a fork. Add rice to simmering broth and heat to boiling over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes or until rice is tender.
While rice cooks, combine eggs and lemon juice in large bowl and whisk well.
When rice is tender, slowly whisk about 2 cups of simmering broth into bowl with egg mixture, whisking constantly (try to avoid adding rice to egg mixture - a little is okay). Return mixture to saucepan, whisking constantly, and heat to just simmering, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and butter. Makes about 7 cups.
Tuesday, August 24, 2010
The Best Cranberry Chutney on Earth!
I was just eating this again the other day and it is sooo delicious. Everyone must try it!
Cranberry Chutney
3 C cranberries
1/2 C nuts (I usually use pecans)
1/2 C sucanat or rapadura
2 t sea salt
1/4 C whey
1/2 C prune juice (I've never used prune, but just whatever juice I have on hand.)
1 t cinnamon
1/2 t ground gloves
juice from one orange (I do about 2-3 Tbs of prepared OJ)
juice from half lemon (about 1 Tbs)
Pulse all the above in food processor
Stir in 1/2 C raisins
Cover and leave at room temperature for 48 hours then refrigerate.
Cranberry Chutney
3 C cranberries
1/2 C nuts (I usually use pecans)
1/2 C sucanat or rapadura
2 t sea salt
1/4 C whey
1/2 C prune juice (I've never used prune, but just whatever juice I have on hand.)
1 t cinnamon
1/2 t ground gloves
juice from one orange (I do about 2-3 Tbs of prepared OJ)
juice from half lemon (about 1 Tbs)
Pulse all the above in food processor
Stir in 1/2 C raisins
Cover and leave at room temperature for 48 hours then refrigerate.
Sunday, August 1, 2010
Easy Eggplant Wraps
Jonathan and Bridget LOVE these.
ingredients:
eggplant (1 medium to large)
tomatoes, chopped
lettuce, chopped
hummus
feta cheese, crumbled
wraps of your choice
Slice the eggplant into 1/2-inch slices and brush liberally with olive oil. Season with a little salt. Place on foil and grill for 7-8 minutes per side on medium heat. Make your wrap with the grilled eggplant, tomatoes, lettuce, hummus and feta cheese.
ingredients:
eggplant (1 medium to large)
tomatoes, chopped
lettuce, chopped
hummus
feta cheese, crumbled
wraps of your choice
Slice the eggplant into 1/2-inch slices and brush liberally with olive oil. Season with a little salt. Place on foil and grill for 7-8 minutes per side on medium heat. Make your wrap with the grilled eggplant, tomatoes, lettuce, hummus and feta cheese.
Friday, June 18, 2010
Sticky Buns (Mom's recipe)
This is the recipe for sticky buns that Mom used to make once in a blue moon. I just made some for Father's Day, per dad's request at Christmas when he learned that I had made Nana's rolls.
Dough Ingredients:
1.5 C milk1/2 C sugar
1.5 t salt
1/2 C warm water (no more than 110 degrees)
2 pkg yeast4.5-5 C flour
1 large egg
1 large egg yolk
3 T veg. oil
Caramel Sauce Ingredients: (See my modifications below)
3/4 C syrup
1/4 brown sugar
6 T butter
Nuts, optional
Method:
Heat milk. Stir in sugar and salt. Pour into large bowl. Sprinkle yeast over warm water in small bowl. Stand 5 min.
Add yeast to milk, 3 C flour (mix). Whisk egg, yolk, oil in small bowl. Add. Continue to add flour until stiff dough.
Cover, let rest for 20 min.
On generously floured surface, knead dough until smooth and elastic (~ 10 min). Dough will be slightly sticky. Place in greased bowl, turning to grease top. Cover and let rise in warm place until double in size, ~1 hr.
Punch dough down. Roll on floured surface into 15"x8" rectangle. Spread with 4 T softened butter. Sprinkle with 2-1 sugar cin mix. Roll up the long side, leaving a 15" roll to slice into 12 1.25 inch rolls. Arrange in big greased lasagna pan on caramel mix. Cover, let rise 30 min.
Bake at 375 for 25-30 min. Invert immediately.Sarah's notes:
First , I changed the carmel sauce because I assume "syrup" means corn syrup which I don't have in my pantry and I didn't want to buy some just for this recipe so I looked up a bunch of other sticky bun recipes and came up with this caramel sauce recipe:
6 T butter,
6 T brown sugar
4 T honey
2 T maple syrup
There's no instructions for the caramel sauce, but I put everything in to a small saucepan then heated it up till it boiled and thickened a little, stirring with a fork to combine. I might try 2 T honey next time. But increase the recipe if you do two pans.
If you're going to fit these all in one pan, it must be at least 11"x14". The largest I have is 9x13, and I only fit eight buns in there. Be sure to butter your pan all the way up the sides so that the buns fall out easily. I melted the butter before spreading it on the dough, but I'd recommend going with the softened butter, b/c as I was rolling the dough up, the liquid butter was sort of sloshing around and oozed out the ends a little bit.
Seeing as how large these buns are, I think the dough could easily be divided in half to make two 15" rolls that would make smaller, tighter buns. Also, the dough is pretty soft and floobity (is that a Rachel word?), so they kinda want to come apart as they are being transferred to the baking dish.
Anyways, they are delicious! It's hard to go wrong when you take white bread and slather it with butter, sugar and cinnamon. :) I don't remember exactly what they were like when Mom made them, but I know we all loved them. The caramel sauce hardens a bit after it cools and becomes sort of chewy. Not necessarily a bad thing, just FYI.
Before going in the oven
Baking sticky buns
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