Seriously Soft Molasses Cookies

 

This recipe can be found on sallysbakingaddiction.com Super chewy and perfectly spiced. Why do we wait for fall to make these? I did adjust a bit for high altitude in ( ).

Ingredients:

• 2 1/4 cups flour (add 1 Tablespoon)
• 1 1/2 teaspoons baking soda (reduce just slightly)
• 2 teaspoons ground ginger
• 1 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1/2 cup packed light or dark brown sugar (less 1 Tablespoon)
• 1/4 cup granulated sugar
• 1/4 cup molasses (Grandma's original)
• 1 large egg, at room temperature (add 1 Tablespoon water)
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar, for rolling (may need a little more)

Directions:

Preheat oven to 350-degrees (decrease 10-degrees to 340).

Line 4 sheet pans with parchment paper.

Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt together until combined. Set aside.

In a mixer bowl beat butter and sugars together on high speed until creamy and combined, about 2 minutes.

Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down sides and bottom as needed.

Slowly add the dry ingredients until combined.

Cover tightly and chill 1 hour and up to 2-3 days. If dough is chilled longer that 2 hours; allow to sit at room temperature for at least 30 minutes.

Roll dough, 1 Tablespoon each into ball and roll in sugar.

Arrange 3 inches apart and bake 11-12 minutes or until edges appear set. If cookies do not appear cracked as pictured; take out of oven and gently bang on counter 2-3 times. Return to oven 1 minute.

Baked cookies freeze well.

Easy Apple Turnovers

 

Filling like apple pie wrapped in flaky puff pastry. Best of all can make ahead and frozen. Natashaskitchen.com Freeze them flat on a lined baking sheet (before brushing tops with egg wash). Once turnovers are frozen wrap  in freezer safe bags. When ready to bake, arrange frozen on a baking sheet (do not thaw), brush with some egg wash and bake at 400-degrees for 23-25 minutes. Glaze while still warm. Makes 8 turnovers.

Ingredients

• 1 lb puff pastry, (2 sheets), thawed according to package instructions
• 1 tablespoon flour, for dusting
• 3 medium (1 1/4 lb) Granny Smith apples, peeled, cored and diced into 1/3" pieces
• 1 tablespoon unsalted butter
• 1/4 cup brown sugar, lightly packed
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 egg plus 1 tablespoon for egg wash

For glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons heavy whipping cream ( can use milk )

Directions:

Preheat oven to 400-degrees.

In a medium pot, melt 1 tablespoon butter over medium heat. Add diced apples and cook, stirring occasionally until softened; about 5 minutes.

Reduce heat to low and stir in 1/4 cup of brown sugar, 1/2 teaspoon ground cinnamon and salt. Continue to simmer 3 minutes until apple are soft and caramelized. Set aside to cool. 

Thoroughly beat 1 egg and 1 tablespoon water.

 Use a rolling pin to roll the first sheet of thawed pastry to a 11" square. With a pizza cutter, cut into 4 equal-sized squares.

Place cooled apple mixture over half of each square, leaving at least a 1/2' border.

Brush eggwash lightly on edges of pastry, bring the edges together and crimp tightly along edges with a fork to seal. 

Repeat steps with the second sheet of puff pastry to make 8 turnovers.

Transfer to a parchment-lined baking sheet, keepitsng them at least 1" apart. Cut 2-3 small slits on the top of each turnover (not necessary if baking frozen). Refrigerate 20 minutes before egg wash to tops prevents filling from leaking. (not necessary if baking frozen).

Brush the tops with egg wash and bake 20-23 minutes or until golden and puffed. (Time may increase if frozen).

While still warm, stir together powdered sugar and cream until desired consistency. Drizzle glaze over the turnover.

Turnovers can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Reheat in the oven or toaster oven at 375F for 5-10 minutes until crispy and warm.

 

Chicken and Rice Soup with Lemon

This soup is super tasty. Megan Mitchell on Food Network has a cooking class. I did not have dill and substituted parsley. She also used kale and I substituted fresh baby spinach. The lemon in this dish is spectacular. The soup will thicken as it sits to cool. I am thinking it is one of those recipes that benefits from making a day or two ahead... Megan mentioned may put in the freezer and you know me, love that! 6 servings.

Ingredients:

• 8 cups organic chicken stock ( I like Costco's)
• 3 lemons, zested and juiced
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1/2 teaspoon fresh pepper
• 1 rotisserie chicken, shredded into small pieces
• 3 medium carrots, cut into 1/2-inch pieces
• 1 cup arborio rice
• 5 ounces baby spinach, roughly chopped
• 1/3 cup fresh parsley, chopped

Directions:

Combine the broth, lemon zest and juice, the salt, turmeric and pepper in a large stock pan. 

Bring to a simmer over medium heat.

Reduce heat to low and add the chicken, carrots and rice.

Cover and simmer until the rice is tender, about 18-20 minutes.

Add the spinach and parsley and cook 1-2 minutes.

Taste for seasonings.

Serve with cornbread. 

Spinach, Walnut, Golden Raisin Pesto Pasta with Italian Sausage

 

Jeff Mauro on The Kitchen to thank for this recipe. Love, love, love this!!! 

Ingredients:

• 2 links sausage of your choice, chicken, pork
• 2 clove fresh garlic cloves
• 1 pound pasta of choice 
• 1 cup toasted walnut pieces (350-degrees 5-8 minutes)
• 3 cups fresh baby spinach
• 2 cups fresh basil
• 1 cup fresh Parmesan, grated
• 3/4 cup extra-virgin olive oil
• 1/4 cup golden raisins
• 1 teaspoon salt, plus more if needed
• 1/2 teaspoon freshly cracked pepper
• zest and juice from one lemon

Directions:

Preheat a grill to medium high heat.

Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink inside. Flip once. Cook time 6-8 minutes.

Cool slightly and cut on the bias and set aside.

Heat a large pot of water to boil. Poach the garlic cloves in boiling water for 5 minutes, then transfer with slotted spoon to a food processer. 

Cook pasta in boiling water according to package directions. Reserve 1 cup pasta water.

Add the walnuts to the food processor with the garlic and pulse 8 times.

Add the spinach, basil, cheese, olive oil, raisins, salt and pepper, lemon zest and juice. 

Pulse until combined, but rustically chopped. Adjust salt and pepper.

To serve:

Toss the spinach pesto with pasta, adding pasta water if needed to reach desired texture.

Top with grilled sausage and additional parmesan.

Buffalo Chicken Twice-Cooked Sweet Potatoes

 Courtesy of Gabriela Rodiles. Rob does not care for sweet potatoes, so sub in russet potatoes. Subsequently, added some hot milk to potatoes; as russets are drier than the sweet potato. This is classic Buffalo chicken stuffed inside potatoes then topped with cheese, chopped fresh parsley and drizzle of Ranch dressing and Frank's Hot Sauce. Serve with a large green salad and dinner is done...

Ingredients:

• 2 medium sweet potatoes (as mentioned I sub to russets)
• 2 cups cubed chicken (about 1 breast, 10 ounces)
• 1/4 cup Frank's Buffalo Hot Sauce, plus extra for drizzling
• 1 cup pepper jack cheese, shredded, about 1 cup
• 1/4 teaspoon garlic powder
• 4 ounces herb chevre
• about 1/3 cup hot milk, enough to make russets creamy
• 2 tablespoons chopped, fresh parsley
• 2 tablespoons Ranch dressing

Directions:

To bake the russet potatoes:

Preheat oven to 450-degrees. 

Dissolve 1/2 tablespoon salt in a medium bowl filled with cold water.

Prick the potatoes with for in 6 places and toss in the salted water.

Place potatoes on an oven rack that is on top of a rimmed baking sheet.

Bake until centers are 205-degrees, about 1 hour.

To bake the chicken:

I  bought 2 boneless, skinless chicken breasts. Leftovers are always a good thing...

Brine the breast in enough cold water to submerge, plus 1 tablespoon salt. Place in refrigerator for 30 minutes.

Preheat oven to 425-degrees.

Drain water and pat the chicken dry. 

Place on foiled lined baking sheet and drizzle with olive oil and add salt and pepper to taste.

Bake until internal temperature is 165-degrees, about 15 minutes.

Cool chicken slightly and then cube.

Putting it all together:

To the cubed chicken, add 2 tablespoons Frank's Hot Sauce, 1/2 cup pepper jack and the garlic powder.

Set aside.

Cut the potatoes in half lenghwise and scoop out the flesh in a medium bowl, taking care to keep the skins intact. Use a kitchen towel to handle the hot potatoes.

Place the skins on a baking sheet.

Mash the potato flesh with the cherve and add enough hot milk to be of creamy consistancy. Add 2 tablespoons of Frank's Hot Sauce.

Add about 1/2 cup of prepared chicken to the mashed potatoes. Adjust salt and pepper.

Stuff the potato skins with the mashed potato mixture.

Top with more chicken, remainder of pepper jack and bake until potatoes are hot and cheese is melted.

Drizzle with Ranch dressing, Frank's Hot Sauce and sprinkle with chopped parsley.