Gingerbread Cookies

Gingerbread Cookies

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!

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Spicy Ginger Sugar Cookies

Spicy Ginger Sugar Cookies

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!

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Peanut-butter-cup-stuffed ginger cookies

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!

Delicious Pomegranate-Glazed Salmon Recipe

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.

Combine:

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

Mix well.

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?

Pomegranate-Glazed Salmon

Colorful, festive and so very good!

Contributed by Megan Porta from pipandebby.com.

Published Jan 05, 2011p> Print Friendly and PDF

Serves: 8

Total time: 1 hr 40 min

PomGlazedSalmon"

Ingredients:

  • ¼ cup soy sauce
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. agave nectar
  • 4 garlic cloves, smashed
  • 1 Tbsp. finely grated ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • Eight 6-oz. skinless salmon fillets
  • GLAZE
  • ¼ cup pomegranate molasses
  • 2 Tbsp. agave nectar
  • 2 Tbsp. soy sauce
  • 2 garlic cloves, minced
  • 1 Tbsp. finely grated ginger
  • 1 Tbsp. finely grated lime zest
  • Salt
  • 1 cup shelled edamame, for garnish
  • ½ cup pomegranate seeds, for garnish
Instructions:
  1. PREPARE THE SALMON: combine the soy sauce, olive oil, lemon juice, lime juice, agave nectar, garlic, ginger, salt and white pepper in a large, shallow dish. Add the salmon fillets and turn to coat. Cover and refrigerate for 1 hour, turning a few times.
  2. MAKE THE GLAZE: Meanwhile, in a medium bowl, whisk the pomegranate molasses with the agave nectar, soy sauce, garlic, ginger and lime zest.
  3. Preheat the broiler. Transfer the salmon to a rimmed baking sheet. Season with salt; brush with half the glaze. Broil 4 inches from the heat for 3 minutes, until the fillets begin to brown. Brush with the remaining glaze; broil for 3 minutes longer, until richly glazed and just cooked through. Garnish with edamame and pomegranate seeds.

Delicious Edamame Hummus Recipe

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!

Edamame Hummus

Yummus Hummus!

Contributed by Megan Porta from pipandebby.com.

Published Dec 9, 2010

Print Friendly and PDF

Serves: 10

Total time: 30 min

EdamameHummus"

Ingredients:

  • 2 green onions
  • 10-oz. package frozen shelled sweet soybeans (edamame)
  • ½ cup fresh Italian parsley sprigs
  • ½ cup water
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh lemongrass or ½ teaspoon finely shredded lemon peel
  • 1 Tbsp. canola oil
  • 3 cloves garlic, quartered
  • 1 teaspoon finely chopped fresh ginger or ¼ teaspoon ground ginger
  • ¾ teaspoon salt
  • Red pepper flakes
  • Assorted dippers – radishes, red peppers, carrots, pita wedges
Instructions:
  1. Thinly slice green onions, keeping green pieces separate from white pieces; set aside. Cook edamame according to package directions, except omit salt; drain. Rinse with cold water; drain again. Reserve a few edamame for garnish.
  2. In a food processor, combine white parts of green onions, the remaining cooked edamame, parsley, water, lemon juice, lemongrass, oil, garlic, ginger and salt. Cover and process until nearly smooth. Stir in green onion tops.
  3. Transfer mixture to a serving bowl. Garnish with reserved edamame and red pepper flakes. Serve with vegetable dippers and pita wedges.