Soft Gingerbread Cookies

Nothing says Christmas like the smell of gingerbread!

 

Adapted from Taste of Home, makes 16 large cookies

Ingredients

3/4 cup butter, softened
1 cup sugar, plus additional for dusting
1 egg
1/4 cup molasses
2 1/4 cup flour
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 salt

Directions

Preheat oven to 350 F.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg and molasses, beat until combined. Add the remaining ingredients and mix well.

Scoop out 2 tablespoons of dough and roll into a ball. Roll the ball in extra sugar if desired.  Place on a baking sheet 2 inches apart, press to flatten slightly.

Bake for 10 to 12 minutes or until lightly browned. 

♥  Amy

Balsamic Vinaigrette

Adapted from Primal Palate, makes approximately 2 cups

Ingredients

1 cup olive oil
1 tablespoon dijon mustard
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup red onion
2 cloves garlic
3 tablespoons balsamic vinegar

 

Directions

Add the mustard, pepper, salt, onion and vinegar to a blender or food processor. Blend at high speed until smooth. Slowly add the olive oil until fully emulsified.

♥  Amy

Dear Santa

Practical Paleo, Diane Sanfillippo

Well Fed, Melissa Joulwan

The Smitten Kitchen Cookbook, Deb Perelman

Fäviken, Magnus Nilsson

Mastering the Art of French Cooking, Julia Child

Momofuku Milk Bar, Christina Tosi

♥  Amy

Chai Cupcakes

For anyone who loves chai, cinnamon, pumpkin spice... these cupcakes are heavenly!

I was seriously skeptical when I noticed that the cake recipe was vegan but I must admit it is actually one of the tastier cakes I have ever made. I did replace the soy milk with whole milk since we do not consume soy products but I am guessing the end product would be similarly yummy!

Adapted from The Culinary Enthusiast and Love and Olive Oil, makes 36 mini cupcakes or 12 regular

Ingredients

1 cup soy milk or whole milk
4 black tea bags
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract

2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar

Directions

Preheat the oven to 350 degrees. Line a muffin tin with paper cupcake liners.

Heat the milk in a small saucepan or microwave until almost boiling. Remove from heat and add the tea bags. Allow to steep for 10 minutes before removing the teabags.

In the bowl of a stand mixer, combine the flour, cornstarch, baking powder, baking soda, salt and spices. Pour in the milk mixture, as well as the oil, sugar and vanilla. Mix until combined and any large lumps have disappeared.

Fill cupcake liners to 2/3 full and bake for 20 to 22 minutes or until just starting to turn golden. Allow to cool completely before frosting.

To make the butter cream, using a stand mixer fitted with a whisk, beat the butter until it is creamy. Mix in the vanilla and spices. Beat in the powdered sugar half a cup at a time. Whip until fluffy. If the butter cream is too thick add 1 to 2 tablespoons of milk until the desired consistency is reached.

Using a closed star tip, pipe the frosting onto the cooled cupcakes. Garnish with extra cinnamon if desired.

♥  Amy

Dear Santa

Via West Elm

Via West Elm

Via Anthropolgie

Via Anthropologie



Via atelierBB

♥  Amy

Baba Ganoush

For the past three weeks Dave has been trying to eat no sugar - no processed sugar, no natural sugars, not even fruit. Absolutely nothing ending in "-ose" as he puts it.

This has meant we have been scrambling to find snack foods to replace the copious amounts of fruit and daily smoothies he has become accustom to. Sliced vegetables and dip have become a life saver for mid-afternoon cravings.

Adapted from David Lebovitz, makes approximately 1 1/2 cups 

Ingredients

3 medium eggplants
1/2 cup tahini
1 1/4 teaspoons coarse salt
3 tablespoons lemon juice
3 cloves garlic
1/8 teaspoon chile powder
1 tablespoon olive oil
arsley or cilantro

Directions

Preheat the oven to 375F (190C).

Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes or until completely soft. Remove from the oven and let cool.

Split the eggplant and scrape the pulp out of the skin. Add the pulp to a blender or food processor with the other ingredients. Puree until smooth.

Serve with sliced vegetables or pita bread.

Baba Ganoush can be made and refrigerated for up to five days prior to serving.

♥  Amy

Recipe Rewind: Indian Spice Burgers

Originally posted May 2011. Also works well with ground chicken or turkey. For a paleo-friendly version omit the naan and substitute mashed avocado or paleo mayonnaise.

Adapted from Everyday Food: Great Food Fast, Martha Stewart Living, serves four

Ingredients

1/2 cup plain low fat yogurt
1/2 teaspoon cumin
Salt
Pepper

1 lb ground beef
4 green onions, thinly sliced
3 tablespoons ginger, chopped
2 cloves garlic, chopped
1 egg
2 tablespoons lemon juice
1 tablespoon paprika
2 teaspoons cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
Salt
Pepper

4 whole wheat naan
1 large cucumber, sliced
1 large tomato, sliced
Radishes, sliced
Lettuce
Cilantro

Directions

To prepare the cumin yogurt sauce, combine yogurt, cumin, salt and pepper in a small bowl.

For the burgers, preheat the grill or barbecue to medium high. Combine the ground beef, green onion, ginger, garlic, egg and seasonings in a bowl. Mix well and form into patties - hands work best!

Grill the patties for 3 minutes per side or until cooked through. Toast the naan on the grill if desired.

Serve the patties on the naan bread topped with lettuce, tomato, cucumber, radish, cilantro and cumin yogurt sauce.

Yum!

♥  Amy