12 Days of Recipes ~ Day 7: Molasses Cookies

These cookies are delicious!  Clearly, I'm not going to post a recipe that isn't good, but these cookies really are one of best!  My co-worker brought some to work a few weeks ago, and I have made two batches since then!

They taste similar to ginger snaps, but with a more pleasant spice taste, not quite so sharp.  The texture is soft and chewy and they will stay soft for several days too. 

 Molasses Cookies

6 oz. softened butter (1 1/2 sticks)

1 c. light brown sugar

1/4 c. molasses (not black strap)

1 egg

2 c. flour

1/2 t. cloves

1/2 t. ginger

1 t. cinnamon

1/2 t. salt

1/2 t. baking soda

Granulated sugar for rolling

Sift together flour, spices, salt and soda.

Cream butter, sugar and molasses (I usually do this by hand, if the butter is soft enough, just until thoroughly incorporated - if you beat the batter too light I think the cookies spread more).

Add egg and mix until incorporated.

Stir in flour mixture.

Refrigerate the batter - an hour to overnight. 

Scoop and roll in sugar.  Bake at 350 for 9-11 minutes.

12 Days of Recipes ~ Day 6: Gluten-Free Quiche

I've been experimenting lately with gluten-free recipes as there seems to be increasing interest and need for GF recipes.  Quiche is usually eggs, cream/milk, cheese, and meat or veggies baked in a pie crust.  Since the filling was naturally GF, I needed to come up with a way to make a crust without using any kind of grain.

After several tries, I decided on an almond flour, butter, and cheese crust.  It has the texture of a graham cracker crust, and the nuttiness of the almond meal pairs really well with the cheesy filling.

Gluten-Free Quiche Lorraine

1 cup almond flour

2 tbsp melted butter

1/2 cup shredded cheddar cheese

8 ounces bacon (about 8 slices) cut into 1/2-inch pieces

2 large eggs

2 large egg yolks

1 cup whole milk

1 cup heavy cream

1/2 teaspoon table salt

1/2 teaspoon ground white pepper

pinch fresh grated nutmeg

4 ounces shredded cheese, about 1 cup (cheddar and swiss both work well)

Preheat oven to 375 degrees.  Combine almond flour, melted butter, and 1/2 cup cheese and mix very well.  Firmly press into the bottom of a 9" pie pan.  

Bake for 20 minutes until gold brown and cheese looks toasty.  Set aside.

Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.

Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. 

Quiche, fruit, and coffee with homemade eggnog....a delicious Christmas morning breakfast!

12 Days of Recipes ~ Day 5: Holiday Eggnog

Merry Christmas Eve! 

Eggnog is the quintessential Christmas party drink.  It usually makes an apperance at every Christmas party.  My grandmother still makes it every holiday season and it is delicious, but her recipe calls for uncooked eggs.  I'm not really that picky about the whole raw egg thing, but I definitely felt better when I found an excellent version that thoroughly cooks the eggs.  It takes a little more time to make because of the cooking and chilling time, but you'll definitely be rewarded for your efforts!

I usually make the recipe without the "nog" and let each person doctor it to their liking.  My sister likes hers minus the alcohol, while my uncle prefers "Nog-egg"! :)

Eggnog
6 large eggs

2 egg yolks

1/2 cup + 2 tbsp sugar

1/4 teaspoon  salt

4 cups whole milk

1 tablespoon vanilla extract

1/2 teaspoon fresh grated nutmeg, plus extra for garnish

1/2 cup heavy cream, whipped to soft peaks

Whisk eggs, yolks, sugar, and salt in a saucepan. Stir in milk, one-half cup at a time, blending well after each addition. Heat slowly over low heat, stirring constantly, until custard registers 160 degrees on instant read thermometer, thickens, and coats the back of a spoon, 25 to 30 minutes.

It will look like this:

Pour custard through sieve into large bowl; stir in vanilla and grated nutmeg. Cover with plastic wrap and refrigerate until well chilled, at least three hours and up to three days.

Just before serving, whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.

Enjoy!


I'll be back on Monday with recipe #6.  I'm taking a break tomorrow to spend time with my family.   Merry Christmas everyone!

12 Days of Recipes ~ Day 4: Spinach Artichoke Dip

Spinach artichoke dip is one of my favorite appetizers!  I have tried several versions, but I really like this version I adapted from a Martha Stewart recipe.  It is a little more complicated to put together than some recipes but it is worth it in the end.   

I think it’s creamy and cheesy without being to rich.  You can serve it with tortilla chips, toasted baguettes, or crackers.

Spinach Artichoke Dip

2 teaspoons olive oil, plus more for baking dish

1 medium onion, diced

2 garlic cloves, minced

1 pkg frozen spinach, thawed and squeezed dry

1 can artichoke hearts, drained and coarsely chopped

1/2 cup milk

6 ounces cream cheese

3 dashes Worcestershire sauce

3 dashes hot sauce, such as Tabasco

3/4 cup shredded mozzarella

Coarse salt and ground pepper

Preheat oven to 375 degrees.   In a Dutch oven or large pot, heat oil over medium. Add onion and cook until lightly browned, 5 to 8 minutes.  Add garlic and heat for 30 seconds.  Remove onions and garlic from pan and set aside.

In the same pot, warm milk over medium heat. Whisk in cream cheese until melted, about 3 minutes. Add onions and garlic, artichokes, spinach, Worcestershire sauce, hot sauce, and 1/4 cup mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella.

Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot.

Enjoy!