Gingerbread cookies

Merry Christmas Everyone!  Christmas has a lot of different meanings for me, but most importantly in the Carey household, it means COOKIES!!!  And not just one type of cookie, but usually as many as you can stand to bake.  This gingerbread recipe is exactly how I think gingerbread should be; it's spicey, molasses-ey and NOT crispy but soft and delicious.  Decorating them is optional, of course, but you'd be missing out on a lot of fun.  My dad and sister turned decorating these cookies into some sort of competitive art/sport this year, and the results are pretty awesome (see below).

My favorites include 'red-overall' gingerbread man (top right) courtesy of my sister, and my dad's self-portrait gingerbread man (bottom center).  Also present is the traditional Christmas foot (right center) (possibly baby Jesus' footprint?). Anyway, they all taste good :)

I found this recipe online, and then adjusted it to fit my belief in VMETB (vanilla makes everything taste better).

GINGERBREAD Cookies    

Equipment: hand-held electric mixer; cookie cutters. Store in airtight containers.

2 sticks (1 c.) unsalted butter, softened
1 c. firmly packed light brown sugar
1 lg. egg
1 tsp. vanilla
1 c. dark unsulfured molasses
2 tbsp. cider vinegar
5 c. all-purpose flour
2 tsp. ground ginger
1 1/2 tsp. baking soda
1 1/4 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. salt

In a bowl sift together the flour, ginger, baking soda, cinnamon, cloves, and salt.  In another large bowl, cream the butter, add the sugar, and beat until fluffy.   Beat in the egg, vanilla, molasses, and vinegar one at a time. Add the flour mixture into the butter mixture, a little at a time. (The dough will be soft.) Quarter the dough, dust it with flour, and wrap each piece in wax paper. Flatten the dough slightly and chill it for at least 3 hours or overnight. Butter 2 baking sheets and preheat the oven to 375 degrees.

Roll out the dough, one piece at a time, 1/4 inch thick on a floured surface ( I think the thicker the better). Flour the cookie cutter and cut out cookies. Transfer the cookies with a spatula to the baking sheets, arranging them 2 inches apart, and bake them in the middle of the oven for 6 to 8 minutes, or until no imprint remains when they are touched lightly with the fingertip.

Transfer the cookies with the spatula to racks and let them cool. Make cookie with the dough scraps in the same manner.

After they've cooled, I decorate them with icing made of simply powdered sugar and water.  Add some food coloring and sprinkles and go to town!

Spinach-Hummus Pizza with balsamic drizzle

I made this for dinner the other night.  The idea for it came from my greatest source of inspiration; the contents of my fridge. Also, I've never met a pizza I didn't like.  There are two things a little odd about this pizza, which translates into awesomeness: 1) poppyseeds are sprinkled on top of the pizza dough, the effect is something like a poppy seed bagel with the little seeds crunching between your teeth, 2) hummus is used instead of tomato sauce. The combination is divine, why didn't I think of this before??

You'll need:

-pizza dough (I bought mine at the grocery store)
- olive oil
- garlic powder
- 1-2 tablespoon of poppy seeds
- 3/4 cup of hummus
- half a bag of fresh spinach
- goat cheese or feta cheese
- balsamic syrup*

Preheat the oven to 500 degrees.  Pound, roll, smash, throw, etc. your pizza dough to the size of the pan you are going to cook it on.  Brush it with olive oil and sprinkle it with some garlic powder and the poppy seeds.  Throw it in the oven for approximately 5-7 minutes, or until the dough is cooked but not really brown.

While your dough is in the oven, toss the spinach with approximately 1 tablespoon of olive oil (just enough to coat it) and a dash of salt and pepper.  When the dough is ready, take it out of the oven and spread the hummus over the crust.  Use as much or as little hummus as you like.  Pile the spinach on top of the hummus and put it back in the oven for another 5 minutes.

After you take it out of the oven for the second time (the spinach will have wilted) sprinkles some cheese crumbles over the top and drizzle it with balsamic syrup.  Put the pizza back in the oven for 2 minutes, just to get the cheese a little melty.

*You can actually buy balsamic syrup in most grocery stores now.  If you can't find it, simmer some balsamic vinegar over low heat until it thickens and voila, balsamic syrup!  Don't skip the balsamic!

Snickerdoodle Cake

My friend Kate recently celebrated her 30th birthday and I offered to bake a cake for the celebration, whatever she wanted.  Kate baked me a cake for my birthday this summer for which she actually made lemon curd from scratch, so lets just say I owed her.  She found this recipe for Snickerdoodle cake online, and it is an amazing concoction of cinnamon, vanilla and BUTTER.  A link to the recipe is here, and I also reprinted it below.  I made a few modifications, which I included at the end.  Sadly, I was only able to take a picture of the very last piece, it was that good!

Ingredients

For the Cake:
• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 sticks butter, softened to room temperature
• 1 3/4 cups fine or superfine sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 1/4 cups whole milk, warmed to room temperature
For the Buttercream:
• 4 1/2 sticks butter, softened to room temperature
• 1 cup light brown sugar, packed
• 2 teaspoons ground cinnamon
• 8-9 cups confectioner's (powdered) sugar
• 1 teaspoon vanilla extract
• 1/2 cup of half and half, plus more if needed
Optional:
• Whole cinnamon sticks for garnish

Instructions

To Bake the Cake:

Preheat oven to 325°F.

Butter and flour two 8- or 9-inch round cake pans.

In a mixing bowl, whisk together the flours, baking powder, salt and cinnamon. Set aside.

Cream together the butter and sugar until fluffy and pale in colour.

Beat the eggs in one at a time, fully incorporating each egg and scraping down the bowl between each addition. Beat in the vanilla.

Add about 1/3 of the milk, beat to incorporate, then 1/3 of the flour, again beating to incorporate.

Repeat this process, scraping down the bowl as necessary, until all of the milk and flour are added and mixed in evenly.

Divide the batter evenly between the two pans and bake, rotating midway through, for about 35 minutes or until the cake tests done.

Let the cakes cool in the pan on a rack for 5 minutes before turning out onto the racks to finish cooling.

To Make the Buttercream:

Beat together the butter, brown sugar and cinnamon until fluffy and pale in colour.

Add 6 cups of the confectioner's sugar and the vanilla extract and beat, starting on low and moving up to high, until it is fully incorporated.

Scrape down the bowl and add the half and half. Beat to incorporate again.

Add another 2 cups of the confectioner's sugar and beat, starting on low and moving up to high, until fully incorporated. Check the consistency of the buttercream. If it needs to be thicker, add the remaining confectioner's sugar. If it is too thick, add more half and half a teaspoon at a time, beating after each addition, until it reaches the consistency you like.

To Assemble and Frost the Cake:

Level out your cooled cakes and cut each into two even layers.

Place one layer on a cake plate then add a layer of buttercream, spreading to the edges and evening out as you go. Repeat with the remaining layers.

Frost the top and sides of the cake with the remaining buttercream.

If desired, garnish the top of the cake with whole cinnamon sticks.

Cover and refrigerate for at least an hour before slicing.

Store leftovers tightly covered in the refrigerator. 

 ***** I was making a cake for a crowd so I needed to expand on the recipe.  Instead of using a 8 or 9-inch round cake pan like the recipe calls for, I used an 11x17 cake pan. I put all of the cake batter into the 11x17 pan, so I had to make the recipe twice to get two layers.  However, I didn't double the icing. This recipe makes an ENORMOUS amount of icing.  If you're not going to double the cake recipe I recommend halving the icing recipe.  I'm actually surprised I'm saying that.  I love icing.*****

Happy Thanksgiving!

On the menu... Apple pie, Pumpkin pie and Chocolate-pecan pie!!

 

I did some searching online to find a good pumpkin pie recipe and I was really happy with the one I used.  You can find the link here, and I also reprinted it below.  I made it with a store-bought crust so I can only speak on the filling, but it was delicious!

PUMPKIN PIE

9-inch deep pie crust (recipe below)
15-ounce can pumpkin puree
3/4 cup packed light brown sugar
3/4 teaspoon cinnamon
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
3 large eggs
1 egg yolk
1 1/4 cups heavy whipping cream

Heat the oven to 375 degrees. If using a homemade or unformed pie crust, arrange it in a pie pan and crimp the edges.
Place a sheet of parchment paper inside the pie crust, then fill it with enough dry beans, uncooked rice or pie weights to come nearly to the top of the pie. Bake for 15 minutes, then set aside to cool slightly. Reduce the oven to 350 F.
While the crust is baking, in a small saucepan over medium heat, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and salt. Heat for 7 minutes, stirring often.
Transfer the pumpkin mixture to a blender or food processor. Puree for about 10 seconds. One at a time, add the eggs and egg yolk, pulsing the blender or processor briefly between each.
With the blender or processor running, slowly pour in the cream and puree until well mixed, about another 10 seconds.
Discard the beans and parchment paper from the pie crust. Slowly pour the filling into the pie crust, then bake for 1 hour, or until the edges are puffed and the center is set and jiggles only slightly.
Cool completely on a rack before cutting.

PIE CRUST

Makes 2 pie crusts

2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

To make the crust, in a food processor, combine 11?2 cups of flour, the salt and sugar. Pulse several times to mix.
Add the butter and shortening and process until the dough just starts to collect in uneven clumps, about 15 seconds. The dough will resemble cottage cheese curds and there should be no uncoated flour.
Scrape the bowl with a rubber spatula and redistribute it evenly around the processor blade. Add the remaining flour and pulse 4 to 6 times, or until the flour is evenly distributed through the dough.
Transfer the dough to a medium bowl, then sprinkle the vodka and water over it. Using the rubber spatula, mix the dough and liquid with a folding motion, pressing down on the dough until it is slightly tacky and sticks together.
Divide the dough into 2 even balls, then flatten each into a 4-inch disk. Wrap each disk in plastic wrap and refrigerate at least 45 minutes, and up to 2 days.
When the dough has chilled, on a well floured counter roll out each round to a roughly 12-inch circle. Transfer the dough to a pie pan, crimping any excess over the edge.

Leftover MADNESS - Cripsy Quinoa patties with salsa

Here is what I created with the leftovers in my fridge for dinner this evening.

My leftovers included:

-some refried beans
-black quinoa
-salsa
-scallions
-shredded cheese

Mix all those things together; I had more beans than anything else and that seemed to work out well, but the proportions aren't strict.  Add some finely ground cornmeal to make the mixture thicker and more coherent (i.e. sticking together better) if necessary.  I probably had to add over a 1/4 cup of cornmeal.  Your going for something as thick as chocolate-chip cookie dough.

I formed my mixture into 4 patties, burger sized, and put them on a cast iron skillet and in a 400 degree oven, 10 minutes on each side.  It's definitely better to preheat your skillet in the oven.  These could probably also be cooked on the stove.  Serve with more salsa and cheese!

(I'm sure there are a lot of things that could be substituted for quinoa here... rice, couscous, etc...)

Pumpkin Cheese Empanadas with Onion Chutney

I was inspired to create this recipe in the way that I usually get creative with food... it starts with a random purchase (empanada dough rounds), a required ingredient (I needed to make something with pumpkin to bring to a 'pumpkin pot luck') and a memory of something delicious that I've eaten before (butternut squash ravioli). I hope you get a chance to make these!

Photo credits: Tobin Curran, thanks Tobin!!

Empanada
1 head of garlic
1 TBSP olive oil
1 small onion (1/4 to 1/3 cup) finely diced
15 oz can of pumpkin puree
1 tsp dried sage
1/8 tsp black pepper
1/4 tsp salt
1 1/2 cups shredded Fontinella cheese (Cheddar or Parmesan would also work well)
Empanada dough or pizza dough*

1. Preheat the oven to 400 degrees.  Roast the head of garlic (easy directions for this online).  Once the garlic is roasted, remove the garlic cloves to a bowl and mash with a fork until the garlic is a smooth paste.
2. Cook the onion in the olive oil over medium heat until translucent.  Add the pumpkin puree and continue to cook over medium heat stirring constantly, until the mixture is the consistency of thick mashed potatoes (approximately 15 minutes). Remove from heat and let cool slightly.
3. Transfer the pumpkin mixture to another bowl.  Add the sage, pepper, salt and roasted garlic and stir until combined. Stir in cheese and mix until combined.
4. Now its time to fill your dough!  This is the fun part.  Have a baking sheet (or 2) ready by either greasing it with some oil or laying down parchment paper.  If you're using the empanada wrappers, simply take a wrapper, fill it with approximately 1.5 TBSP of the pumpkin mixture, fold over and press the edges together to seal closed.  If you're using pizza dough, break off a piece of dough approximately 2" long and 1" wide, press it with your hands until it's about 1/4 inch thick, fill it with approximately 1.5 TBSP, fold over and press edges together to seal closed. It's important to try to not leave air bubbles in the center of your empanada.   Spray or brush the empanada's with a little oil and put in the 400 degree oven.
5.  Bake for approximately 25 minutes or until golden brown.  Some of them might leak a little filling out the side but hey, it still tastes good!  Serve warm with onion chutney (recipe follows).

*The first time I made these I used frozen empanada dough that were Goya brand.  If your grocery store carries Goya products in the freezer section they will have these, they're called 'discos'.  Make sure they are defrosted before you need them :)  The second time I made these I used pizza dough that I purchased at the grocery store.  Both ways turned out well so it all depends on what you can find!

Onion Chutney
1 large, sweet onion, finely diced
1-2 TBSP olive oil
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 bay leaf
1/8 tsp black pepper

Cook the onion in the olive oil in a small sauce pan over medium heat until translucent.  Add the vinegar, sugar, bay leaf and pepper and simmer.  The chutney is ready when it has thickened to your liking, approximately 20 minutes.  Remove the bay leaf before serving.

The Best Damn Peanut Sauce!

The name says it all!  I found this recipe in a cookbook for a hippie-cafe that existed in Ithaca, NY back in the 1970's, modified it a little bit and now I can't live without it!

3-4 large cloves of garlic
1 TBSP of ginger
1/2 cup unsalted peanut butter (chunky is my favorite)
4 tsp dark sesame oil
1/4 cup rice vinegar
1/4 cup soy sauce
1 tsp sirachi sauce (or cayenne pepper to taste)

Press the garlic into a bowl and mince the ginger (I buy the pre-minced ginger).  Combine with all other ingredients.  It will take a few minutes of stirring for it to all come together.  This sauce is usually best if all the flavors can combine for 20-minutes or so.  Keep it in the fridge for as long as it lasts!

Serving suggestions:
1.  Mix with a stir-fry of tofu and broccoli
2.  Mix with a raw salad of shredded red cabbage, carrots and endamame
3.  Make a pasta salad using Israeli couscous,scallions, carrots, cabbage, etc. (whatever vegetables you want really) and the peanut sauce. Top salad with more diced scallions and dry, roasted peanuts.
4.  Spread on a piece of toast!

Black Bean salad

This salad is my idea of the perfect food!

1 large can Black beans ( or 2 small)
~2 cups Corn (fresh or frozen)
4 or so total of red/green/yellow peppers
1 big bunch scallions (2 small)
~1 to 1.5 cups chopped fresh cilantro

Dice the peppers and scallions into pieces about the same size as the corn and beans.   Mix all the vegetables, cilantro and beans together and make a dressing from the following.

1/4 cup Olive oil
1/8 to 1/4 cup apple cider vinegar
1/8 cup lime juice
1 TBSP sugar
2 TBSP cumin
1 TBSP coriander
cayenne pepper (as much as you like it spicy)
1 TBSP paprika
1 tsp smoked paprika
1 tsp oregano
1 to 2 TBSP garlic powder
salt to taste
pepper to taste


Add the dressing to the vegetables, mix it up and adjust the salt to taste.

This is delicious eaten as a salsa with tortilla chips, wrapped in a soft tortilla, eaten by the bowl... basically it's always tasty!

Butterscotch Cake

There is just so much I can say about this cake.  I joke this cake is a 'secret family recipe'.  The smell of this cake permeates my memories of growing up.  This may just be the only food item my father knows how to use an oven for, although the recipe is from my mother's side of the family.  When I was in 1st grade and we had to demonstrate how to do something to the class, and I taught them how to make this cake.  My brother and sister can also make this cake and have made this cake.  Wars have been started and ended over this cake.  What else can I say? Make it, you're gonna love it!

Ingredients
-2 cups milk
-1 box 'Cook & Serve' butterscotch pudding mix (NOT instant)
-1 box yellow (vanilla) cake mix
-1 bag butterscotch chips (go for the more expensive ones)

Step 1: Preheat the oven to 325 degrees.  Grease a 13x9 inch pan with non-stick cooking spray or a little oil.
Step 2:  Mix the milk and pudding mix into a medium saucepan and cook over medium heat until thick and bubbly, stirring constantly (basically, follow the directions on the pudding box).
Step 3: Remove the pudding from burner, and stir in the cake mix.  It will be lumpy, don't worry though this doesn't matter.
Step 4: Pour this mixture into the 13x9 inch pan.  You may have to spread it out a little with a spoon because it will be thick
Step 5: Sprinkle the butterscotch chips over the top of the cake and put it in the preheated oven.
Step 6: Bake approximately 25-30 minutes, until the top is all melty and starting to turn a golden-brown

*I would just like to point out that this recipe has no eggs in it, so you don't have to worry about eating the batter!! woohoo!!
**If you're like me and never have milk ( you definitely need cows milk for this), I just made it the other day using powdered milk and you couldn't tell the difference!

Garlicky Kale Quiche

I've been making a version of this quiche every since I started signing up for farm shares.  This is my favorite way to use up a ton of leafy greens.  This recipe calls for kale but you could easily substitute whatever greens you have (dandelion, collard, etc.)  And don't worry, the crust is easy! no rolling necessary!

Photo credits: Tobin Curran

Crust
    *1 cup wheat flour
    *1/2 cup flax seed meal
    *3/4 tsp salt
    *1/2 tsp garlic powder
    * 2 Tbsp cold milk
    * 1/2 cup olive oil

Sift four and salt. Combine oil and milk. Combine with flour mixture. Mixture will be crumbly.  Finger mold dough around pie pan. Bake a 375 for 20 minutes.  While the crust is baking, prepare the filling.


Filling
Vegetables
    *2 Tbsp Olive Oil
    *1 medium onion, finely diced
    *1/4 tsp salt
    *Bunch of kale, washed and chopped, tough stems removed
    *1 tsp balsamic vinegar
    *2-3 cloves garlic, finely diced or pressed

Egg
    *10 eggs
    *1/8 tsp fresh ground black pepper
    *1/8 tsp cayenne pepper
    *1/4 tsp salt
    *1 tsp dried basil

Topping
    *1 tomato, thinly sliced
    *1/2 cup shredded cheese


Combine oil, onion and salt in saucepan and cook over medium heat until onion is translucent, approx. 5 minutes.  Add kale and cook until wilted.  Add balsamic vinegar.  Turn off heat and add garlic, stir and set aside.

Whisk together eggs and spices.

Spread kale-mixture across the bottom of the baked pie crust.  Pour egg mixture over kale.  Cover with slices of thin tomato and shredded cheese.  Sprinkle with more basil.

Bake at 375 degrees for 30-35 minutes, until cheese is golden brown and egg is set.

Great served with a side of sweet potato homefries!