I love the magic that is made when ginger jumps into a dessert. It’s one of those food marriages that causes some head-scratching, but then you take a bite and go, MMMmmm! Gingersnaps are a classic cookie that taste great any time of year, but..Read More
I have always been a lover of lunch fare. I suppose you could call me the lunch lady, but I don't wear a hair net. Lunch is my favorite meal of the day, hands down. Salads and sandwiches lend for so much creativity! Fruits, vegetables, meat and sauces of many kinds.Read More
If you've ever eaten at Benihana or a similar Hibachi-style restaurant, you have likely begun salivating when you dunk a succulent piece of steak into their famous Ginger Sauce. Every time we go to Benihana, I end up dousing my steak, shrimp, veggies AND rice with that stuff.Read More
Frosting cookies is a task I have never attempted. It has always seemed too time-consuming and difficult. I swoon over other people's frosting-ed cookies all the time, but had resigned to being an anti-frosting-er. Then I decided that I needed a gingerbread cookie recipe on this website. The little cuties popped out of the oven and looked so naked!Read More
There isn't much that tastes like Christmas to me more than an old-fashioned sugar cookie. I have posted a few other sugar cookie recipes on this blog, so I wanted to do something a bit different this time. As I flipped through a holiday-themed recipe magazine in the check-out line a few days ago, I spotted something intriguing. Ginger in a sugar cookie?! Fun!Read More
A ginger snap surprise!
I'm going to start referring to myself as Crazy Baking Lady. My desire to bake delicious treats has surpassed my desire to get sufficient sleep. I find myself wondering on occasion whether or not one can actually die from being too tired. Because most days, I feel like a zombie. A very tired zombie with a baking fetish. It's a good thing my husband is around to monitor the oven.
Here is yet another cookie recipe of Rachael's (from EveryDay with Rachael Ray) that intrigued me. Ginger+cookies+peanut butter+confectioners' sugar?! Whoa. I had to make it. So, of course, I did. I filled the bellies of those I live with and of those I work with. I got a wide array of comments on these cookies:
"There's a peanut butter cup in there? WHAT WERE YOU THINKING?" (my favorite)
"They remind me of ginger snaps! With a surprise!"
"Do you ever sleep?"
To make these gems, here is what you will need to do:
In a medium bowl, whisk together:
3 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon pepper
1/4 teaspoon salt
In a large bowl, cream the following ingredients together using an electric mixer:
2 sticks (8 ounces) unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 light brown sugar
Beat until light and fluffy, 2 minutes. Beat in 1 egg for 30 seconds, then mix in 1/3 cup molasses. Add the flour mixture in 2 batches, mixing on low speed until just combined.
Turn out the dough onto a large piece of plastic wrap. Using the wrap to help, form the dough into a disk and seal tightly. Refrigerate for at least 1 hour or up to 1 day.
Preheat the oven to 350 degrees F. Line 3 cookie sheets with parchment paper. Working with 1 tablespoon of dough at a time, mold the dough around each (of 36 total) peanut butter cup to enclose completely.
Place 12 dough balls onto each prepared pan. Bake until the tops are just set and slightly cracked, 12 to 14 minutes. Transfer the cookies to a rack to cool for 5 minutes.
Roll the cookies in a small bowl filled with confectioners' sugar, then return to the rack to cool completely. Roll the cookies in the sugar again before serving.
These are definitely unique, but quite delicious! Enjoy! For another great recipe with peanut-butter check out these Peanut Butter & Jelly Bars. Great for any age!
This Pomegranate-Glazed Salmon recipe is good! Actually, it’s delicious. This is a colorful and festive recipe includes fresh ingredients and flavorful spices. Pair this with a simple side dish and dinner is served!
This was a good recipe to start with because, well, it was good! Delicious, actually. And so very colorful and festive. It was a healthy way to start the new year!
First, you will need to prepare a marinade for the salmon. Plan on at least an hour for marinating.
1/4 cup soy sauce
2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. fresh lime juice
2 Tbsp. agave nectar (this wasn't available at the store by our house, so I used honey as a replacement)
4 smashed cloves of garlic
1 Tbsp. finely grated ginger
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
Mix well and place in a shallow baking dish. Add eight 6-oz. skinless salmon fillets to the dish and coat with the marinade. Cover and refrigerate for 1 hour, turning fish a few times.
While the salmon is absorbing all of those delicious flavors, prepare the glaze.
In a medium bowl, combine:
1/4 cup pomegranate molasses (you can make your own or purchase it)
2 Tbsp. agave nectar (again, I used honey)
2 Tbsp. soy sauce
2 minced cloves of garlic
1 Tbsp. finely grated ginger
1 Tbsp. finely grated lime zest
When the salmon is done marinating, preheat your broiler.
Transfer the salmon to a rimmed baking sheet. Season with salt and brush with half of the glaze. Broil 4 inches from the heat source for 3 minutes, until the fillets begin to brown.
Brush with the remaining glaze and broil for 3 additional minutes, until salmon is richly glazed and just cooked through.
Serve with Armenian Rice.
Garnish with shelled edamame and pomegranate seeds.
Isn't it pretty?
Time to make your own delicious Edamame Hummus. Garlic, lemon juice, edamame and ginger are just a few ingredients you’ll enjoy the flavors of. This is a simple, healthy snack to have on hand. Yummus Hummus!
Hummus will forever remind me of my second pregnancy. I feasted on the stuff daily. I would sit in my little bedrest spot on the couch and eat half of a container of the Sabre roasted pine nut variety, scooping it out with pieces of flatbread. Of course, I could have eaten a lot of things during that time. Ok, I did eat a lot of things during that time.
Having recently been given a food processor as a gift (thank you, Husband!), I am on a mission to create some delicious hummus concoctions of my own. First I want to attempt a few tried and true recipes to get a feel for what ingredients I enjoy the most. I grabbed this recipe out of a holiday cooking magazine and made a few alterations. I love hummus and I love edamame, so I was eager to see how it turned out.
I grabbed this recipe out of a holiday cooking magazine and made a few alterations. I love hummus and I love edamame, so I was eager to see how it turned out.
I loved it! My husband loved it! My three-year-old wouldn't try it because it was green. He prefers the non-green variety.
I found that this was most delicious with vegetable dippers such as radishes, red peppers, carrots and celery. Pita wedges also went great with it.
As my three-year-old says, "Yummus hummus!" Looking for another great Edamame Recipe? Check out my Quinoa Edamame Salad, it is packed with fresh fruit and veggies so you can feel free to indulge without the guilt!