Parties

Chocoholic Waffles

~ lk529 ~ 2 Comments

Valentine’s Day is this weekend (Sunday to be exact) and I have the perfect brunch to share with your loved ones – unless they don’t like chocolate. Every component of this recipe involves chocolate! There’s chocolate waffles, which are quite good on their own but it’s Valentine’s Day people, step it up. Then there’s a white chocolate custard, and to top that off there’s a mocha whipped cream! All three components compliment each other beautifully.

I am an admittedly lazy cook and seriously thought about not making the custard. But I couldn’t. Because, Bobby Flay. Yep, surprise! Yet another brunch recipe from one of our favorite celebrity chefs! This particular recipe is one we watched on Cooking Channel last year. It comes from the Brunch at Bobby’s episode titled Chocoholic Brunch.

Chocolate Waffles

Ingredients:

  • 2 C flour
  • 1/2 C cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs, separated
  • 1/4 C brown sugar
  • 2 C buttermilk
  • 1/4 C canola oil
  • 1 tsp vanilla extract
  • 1/2 stick butter, melted
  • 3 oz semi-sweet chocolate, chopped

Steps:

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. Whisk the egg yolks with the brown sugar until smooth. Add in the buttermilk, oil, and vanilla.
  3. Combine wet ingredients into the dry ingredients. Mix in the butter and the chocolate.
  4. Whip the egg whites until stiff peaks form. Gently fold into the waffles batter.
  5. Into a hot greased waffle iron, drop 1/3 C of batter and cook until browned.
  6. Assemble waffles with custard, whipped cream, and fresh strawberries.

White Chocolate Custard

Ingredients:

  • 1/2 vanilla bean, halved
  • 1 1/2 C half-and-half
  • 4 egg yolks
  • 2 tbsp sugar
  • 3 oz white chocolate, chopped

Steps:

  1. Scrape the seeds from the vanilla bean. Put the seeds and the pod in a small saucepan with the half-and-half. Bring to a simmer over medium heat, remove from the heat, and let cool.
  2. Whisk the egg yolks and sugar until pale yellow. Slowly add some of the half-and-half until smooth. Whisking, add to the pot of remaining half-and-half and return to the stove. Cook over medium heat without allowing it to boil, stirring with a wooden spoon, until the custard thickens enough to coat the spoon.
  3. Remove from the heat and whisk in the white chocolate until melted.
  4. Strain and refrigerate.

Mocha Whipped Cream

Ingredients:

  • 1 C heavy cream
  • 3 tbsp dark chocolate covered cacao nibs (I used Pacari)
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp espresso powder

Steps:

  1. In a small saucepan over medium heat, bring heavy cream and cacao nibs to a simmer. Remove from heat and allow to cool. Place in a glass bowl, cover with plastic wrap, and place in the fridge overnight.
  2. Strain the cold cream and discard the nibs.
  3. Using a hand mixer, beat the cream until thickened. Add the powdered sugar, vanilla, and espresso powder. Beat until firm peaks form.

*These recipes are adapted from Bobby Flay at http://www.cookingchanneltv.com/recipes/bobby-flay/dark-chocolate-waffles-with-white-chocolate-custard-sauce-and-chocolate-espresso-whipped-cream.html*

chocoholic waffles chocolate waffles, white chocolate custard, mocha whipped cream Sew You Think You Can Cook

A “Date Night” Potluck Party

~ lk529 ~ Leave a comment

We had our final Recipe Club meeting last week. With most of us moving in the next couple of months the group looks like it’s fizzled to a stop. I had a great time with these ladies and met my best friend up here (and Firecracker’s best friend, too!) through this group and I am forever grateful. I couldn’t have imagined this assignment here in Ohio without these fabulous ladies and the clubs and groups that I joined while here.

For our last meeting I suggested “Date Night” as a theme, taking a cue from the holiday this Sunday. We had a very small gathering, only six of us! (There are seven items listed below because I brought two dishes.) I wasn’t surprised by the small turn out as most of our husbands are in hunker down mode finishing up their theses..thesii? I know I can’t wait for thesis defense to happen and the stress level in our life go down just a tad. So it’s no surprise that there was a good deal of chocolate on the menu during out meeting!

Date Night Recipe Round UpHere are the recipes that were brought to the “Date Night” potluck”

#FreshTastyValentines: Roshambo

~ lk529 ~ 24 Comments

LogoWelcome to day one of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I’ve made a cocktail perfect for your Valentine’s Day brunch (and a bonus recipe for pancakes).

When UncommonGoods signed on as one of our event sponsors I knew I wanted to make a cocktail because they have an incredible selection of gifts to keep any home bar and kitchen uniquely equipped (here). UncommonGoods (www.uncommongoods.com) is a web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. One of the incredible prizes to win during this week’s event is a $150 gift certificate at their site. With your shopping spree you can find incredible glassware in which to enjoy my Roshambo cocktail or your favorite bottle of wine (here) or discover ways keep your drinks cool without watering them down (here).

Because we’re celebrating Valentine’s Day this week I limited my cocktail recipe search to red or pink beverages. With a big move approaching in the Spring I also added another restriction so as to not buy any new liquor. The discovery of the Roshambo couldn’t have been more perfect. It is a sparkling wine based cocktail which fits in beautifully with Valentine’s Day. This cocktail is a beautiful accompaniment to your Valentine’s breakfast.

This recipe makes two servings.

Roshambo

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 cinnamon stick
  • 1/2 C apple juice
  • 1/2 C cranberry juice
  • prosecco or champagne

Steps:

  1. Place sugar, water, and cinnamon stick in a small saucepan over medium-low heat until the sugar dissolves. Allow simple syrup to cool completely. Remove cinnamon stick.
  2. In a small pitcher combine 1/4 C cinnamon simply syrup with the juices. Keep cold until ready to serve.
  3. Pour juice mixture into glasses and top with prosecco.

*This recipe is adapted from Eva at http://1bigbite.com/2013/11/roshambo/*

Roshambo for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

This blog post also comes with a bonus recipe for pancakes!

Cinnamon Sour Cream Pancakes

Ingredients:

  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 4 tbsp sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 8 oz sour cream
  • 1 C milk
  • 1/2 stick butter, melted

Steps:

  1. In a large bowl whisk together the flours, sugar, baking soda, salt, and cinnamon.
  2. In another bowl whisk together the eggs, sour cream, milk, and melted butter.
  3. Add the wet ingredients to the dry.
  4. On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is modified from Kelley at http://www.mountainmamacooks.com/2015/11/creme-fraiche-pancakes/*

 

#SundaySupper: Big Game Day Recipes

~ lk529 ~ 18 Comments

Are you ready for the big game next weekend? I am! As an Auburn graduate I am a huge Cam Newton fan. Seriously, love that man (and his smile)! Not only is he an incredible athlete but he is a man making a difference in his community and in the lives of children. Even though he did leave Auburn to go to the NFL after taking us to a National Championship victory, he returned to Auburn in the off season to finish his degree. War Eagle, Cam!

But I digress.

If your team didn’t make it (my main team allegiance is the Chicago Bears) that doesn’t mean you can’t gather with friends and watch history in the making. Besides, there are always commercials and the half-time show if you don’t care about the game itself. And if none of that appeals to you, just show up for some good food! The Sunday Supper crew has a wonderful variety of recipes to create the perfect game watching menu. Thank you to T.R. Crumbley of Gluten Free Crumbley for assembling the team!

Today I’m sharing a recipe for chicken wings. To me, wings are the ultimate football watching food! (Well, that and some sort of dip.) Chicken wings aren’t hard to make at home either. Especially when you can do them in the slow cooker! Whaat? Yes, it’s true! The trick is popping them under the broiler right before serving to get them crispy. These particular wings are cooked in a Thai-inspired peanut sauce. I then garnish them with cilantro, lime wedges, and chopped peanuts. Delicious.

(P.S. Happy Birthday, Mom!)

Slow Cooker Thai Wings

Ingredients:

  • 1/2 C creamy peanut butter
  • 1/4 C soy sauce
  • 1/4 C brown sugar
  • 1-2 tbsp chili paste, to taste (I used Gourmet Garden stir-in paste)
  • 2 cloves garlic, crushed (I used 1 tsp Gourmet Garden chunky garlic stir-in paste)
  • 2-4 lb chicken wings, tips removed and wings split
  • cilantro (I used Gourmet Garden lightly dried herbs), for garnish (optional)
  • limes, for garnish (optional)
  • chopped peanuts, for garnish (optional)

Steps:

  1. Lightly grease the bowl of your slow cooker.
  2. In a small bowl, combine peanut butter, soy sauce, brown sugar, chili paste, and garlic. Adjust chili paste to taste. Pour into slow cooker.
  3. Add the wings and toss to coat all the wings in the sauce. Cook on LOW 2-4 hours.
  4. Place cooked wings on a foil lined rimmed baking sheet. Broil on HIGH for 3-5 minutes, until crispy.
  5. Garnish with cilantro, lime, and peanuts if desired.

*This recipe is adapted from Rachel at http://followinginmyshoes.com/my-recipes/sweet-n-spicy-slow-cooker-wings*

Slow Cooker Thai Wings for #SundaySupper from Sew You Think You Can Cook

Appetizers and Sides

Main Dishes

Desserts and Drinks

Plus

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#SundaySupper Month Kick-Off

~ lk529 ~ 24 Comments

I mentioned on New Year’s Day that this January is the first ever National Sunday Supper Month. It’s incredible that this movement is making a difference in families all over the country. Take the pledge this year and gather around the table as a family just once a week.

Enjoying dinner together as a family doesn’t have to be reserved for holidays or fancy meals, but I am sharing a show-stopping main course today. This Mustard-Crusted Pork Roast is what we had for Thanksgiving this year instead of turkey.

IMG_6795

With Treat being less than a month old we had a smaller Thanksgiving than usual. My husband’s parents drove up from Alabama to celebrate with us and the four of us enjoyed a less-than-traditional meal gathered around the table. I decided on pork instead of turkey or some other poultry because Firecracker was willingly and voluntarily eating pork. Unfortunately he wasn’t interested in the beautiful roast – I can’t even remember what he ended up eating that night.

Mustard-Crusted Pork Roast

Ingredients:

  • 1 C Kosher salt
  • 6 tbsp sugar
  • 6 tbsp gin
  • 7 cloves garlic, smashed and peeled
  • 4 bay leaves
  • 2 tbsp peppercorns
  • 1 tsp whole allspice
  • 5 1/2 – 6 1/2 lb pork French rack (I had two separate roasts)
  • 1 C panko
  • 4 tbsp butter, at room temperature
  • 2 tbsp dried parsley
  • 2 tsp dried thyme
  • 3 tbsp Dijon mustard

Steps:

  1. Brine the pork: In a pot large enough for the pork roasts (I used my stock pot) combine salt, sugar, gin, garlic, bay leaves, peppercorns, and allspice with 4 C water over medium heat, stirring, until both the salt and sugar are dissolved. Add 8 C of ice and stir until brine is cool.
  2. Pierce the pork with a paring knife all over. Place in the cooled brine and refrigerate overnight.
  3. Place a roasting pan on the lowest level in the oven. Preheat oven to 325 degrees F. Remove the pork from the brine and pat dry, allow pork to come to room temperature while the oven and roasting pan preheat. Bring 3 C of the brine (and spices) to a boil.
  4. Pour hot brine in the bottom of the preheated roasting pan. Place the pork roast(s) on the roasting rack fat-side up. Roast 40 minutes.
  5. Make the crust: In the bowl of a food processor pulse the panko, butter, parsley, and thyme with a pinch of salt until combined.
  6. Remove the pork from the oven. Brush the roast(s) with the Dijon mustard and top with the panko mixture. Return pork to the oven and roast another 50 minutes.
  7. Increase the oven temperature to 425 degrees F and roast until the pork reaches an internal temperature of 140 degrees F, about 10 minutes. Allow pork to rest 20 minutes before carving.

*This recipe is modified from Food Network Magazine, Dec 2014*

Mustard-Crusted Pork Roast for #SundaySupper from Sew You Think You Can Cook

Appetizers and Soups

Main courses

Side dishes

Desserts

And more

 

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Maple Glazed Brussels Sprouts

~ lk529 ~ Leave a comment

It’s no secret we like Brussels sprouts in this house and I love finding new ways to prepare them. Today’s version is one that is perfect for Christmas. Yesterday was all about last minute holiday recipes and this is the recipe that I was originally going to share with the Sunday Supper crew. The red bell pepper, red onion, and green Brussels sprouts look like Christmas and the glaze tastes like the holidays making it the perfect side dish to your ham or turkey this weekend.

I prepared these Brussels sprouts when my mom was here last month. She declared them her favorite sprouts recipe. (We actually cooked pork chops in the same pan from the Brussels sprouts – delicious!) She snapped a picture of the recipe on her cell phone and after her first grocery trip upon getting back home she messaged me saying she’d already bought the real maple syrup. That was her subtle way of informing me that I’d be making these again for Christmas. I will have to triple or quadruple the amount of Brussels sprouts and double the amount of glaze.

This recipe makes 3 servings.

Maple Glazed Brussels Sprouts

Ingredients:

  • 2 C halved Brussels sprouts
  • 1/2 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 C real maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard

Steps:

  1. Cook Brussels sprouts in a pot of boiling salted water for 2 minutes. Drain, rinse, and set aside.
  2. In a non-stick skillet over medium-high heat saute the peppers and onions until tender, about 5 minutes. Add the Brussels sprouts and cook another 4 minutes.
  3. In a small bowl whisk together the syrup, soy sauce, and Dijon. Add to the skillet and coat the vegetable. Cook until glaze has thickened slightly.

*This recipe is adapted from Jeff at http://relish.com/recipes/maple-glazed-brussels-sprouts-video/*

Maple Glazed Brussels Sprouts Sew You Think You Can Cook

#BundtBakers: Naughty or Nice

~ lk529 ~ 24 Comments

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Olivia of Liv for Cake picked a festive theme of “Naughty or Nice” that allowed our imaginations and personalities to shine through our baking.

The weekend before Thanksgiving my best friend here in Ohio invited us over for a Thanksgiving potluck. I was going to bring my creamed onions but I knew the menu was lacking on the sweets side. I accepted the request and used it as the perfect opportunity to share a bundt cake!

My cake today falls under the “nice” category and fits a festive theme. It is studded with both dried and fresh cranberries and has lots of warming spices flowing through it. I even broke out my newest bundt pan and practiced patience in decorating by piping an orange buttercream frosting along the stained glass design.

If you’ve ever baked a bundt cake, then you’re probably familiar with the fact as the cake bakes and rises a dome appears in the middle of the exposed surface – aka the bottom of the cake. There’s a debate as to whether or not it’s best to level out the bottom by cutting it off or not. I usually don’t because my cakes are stored on a plate instead of a cake platter, so that extra “lift” from the dome makes it look perfectly flush with the edges of the plate. For this cake though, I had to make an exception. I needed to try this cake before bringing it to the Thanksgiving potluck and I couldn’t show up with a beautiful one-piece-missing cake! (We had bites of cake bottom for breakfast.)

Cranberry Spice Bundt Cake

Ingredients for the cake:

  • 2 stick butter, softened
  • 1 C sugar
  • 1 C brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 C plain Greek yogurt
  • 2 C flour
  • 3/4 C almond meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp Chinese five spice powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 C rough chopped fresh cranberries
  • 1/2 C dried cranberries

Ingredients for the frosting:

  • 1/2 stick butter, softened
  • 3/4 – 1 C powdered sugar
  • 1/4 tsp orange extract
  • milk, if needed

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugars until light and fluffy. Add the eggs one at a time until incorporated. Add the vanilla extract and yogurt and mix until combined.
  3. In a large bowl, whisk together the flour, almond meal, baking powder, baking soda, and spices. Add to the stand mixer and mix until combined.
  4. Fold in the cranberries and pour batter into prepared bundt pan.
  5. Bake 1 hour, or until a cake tester comes out cleanly. Allow cake to cool in the pan before turning out onto a cooling rack.
  6. Make frosting: In the bowl of a stand mixer fitted with the whisk attachment beat butter. Add in powdered sugar and orange extract. Beat until combined. (If frosting doesn’t come together, add just a little bit of milk at a time until a smooth texture is reached.) Frost cake when completely cooled.

*The cake recipe is adapted from Dorie at http://www.bonappetit.com/recipe/spiced-cranberry-bundt-cake*

Cranberry Spice Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Amaretto Almond Bundt Cake by I Bake He Shoots

Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze by Taking On Magazines

Anise Bundt Cake by I Love Bundt Cakes

Bundtcake Especiado by La mejor manera de hacer…

Candy Cane Bundt by Cali’s Cuisine

Cherry Chocolate Bundt Cake by Basic N Delicious

Chocolate Gingerbread Bundt Cake by How to Philosophize with Cake

Chocolate Gingerbread Bundts with Cream Cheese Frosting by I Camp In My Kitchen

Christmas Fruitcake by Tea and Scones

Christmas Rose Bundt Cake by Living the Gourmet

Eggnog Pound Cake by Palatable Pastime

Hot Buttered Rum Bundt by Food Lust People Love

Maple Pecan Cake by Jane’s Adventures in Dinner

Naughty and Nice Kahlua Gingerbread Bundt Cake by A Day in the Life on the Farm

Old Fashioned Marble Cake Bundt by Brooklyn Homemaker

Peppermint Candy Cane Bundt Cake by The Freshman Cook

Rum & Eggnog Bundt Cake by Liv for Cake

Spiced Fruitcake by Magnolia Days

Spiced Ginger Bundt Cake with Caramel Brandy Sauce by All That’s Left Are The Crumbs

Spiced Rum Eggnog Bundt Cake by Making Miracles

Sugar, Spice, and Everything Nice Cake by Eat, Drink, Be Mighty

Super Naughty Chocolate Whiskey Bacon Jam Bundt Cake by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice

Disclaimer: This post contains affiliate links. 

Mexican Monday Latkes

~ lk529 ~ 4 Comments

My husband has always had a mild obsession with trying to make potato pancakes at home. He did it once with a sweet potato a couple of years ago but it just wasn’t right. (Odds are there was still too much moisture in the potato.)

So when the December issue of Food Network magazine arrived with a page on “Mix-and-Match Latkes” it was immediately added to the menu. I looked at the “recipe” and decided on a Mexican Monday themed latke (because Mexican is always welcome in our house and I usually have all the ingredients I need).

We were beyond impressed with how our recipe turned out! Stuart squeezed the liquid out of the potatoes and onions and he must’ve done a perfect job, because there wasn’t any splattering when I added the latkes to the oil (aka no water!) and they held together wonderfully. These latkes were crispy on the outside and tender on the inside.

To make the latkes our main meal I topped them with chorizo, sour cream, and cheese. I realized when I pulled out the camera that I didn’t have any greanery – I’d be “chopped” for my plating for sure! And while eating dinner I realized that chorizo is a pork product and therefore these latkes were no longer Kosher. Oops. But any taco meat would work – ground or pulled beef, turkey, or chicken.

We will definitely be experimenting with other flavor combinations! A BBQ inspired one is up next.

Mexican Monday Latkes

Ingredients:

  • 1/2 lb sweet potato, peeled and shredded
  • 1/2 lb russet potato, peeled and shredded
  • 1/4 of a large sweet onion, grated
  • 1 tsp Kosher salt
  • 1/2 tsp pepper
  • 1/4 C diced red bell pepper
  • 1/2 C frozen corn, thawed
  • 1/2 tsp minced garlic
  • 1 tsp cumin
  • 1 egg, beaten
  • 1/3 C flour
  • vegetable oil for frying
  • optional toppings: taco meat, shredded cheese, sour cream, scallions, cilantro, salsa, etc

Steps:

  1. Place shredded potatoes, onion, salt, and pepper in a clean dish towel. Squeeze until potatoes are dry.
  2. Put potatoes a large bowl along with the bell pepper, corn, garlic, and cumin. Mix. Add the beaten egg and flour, mixing until combined.
  3. Form potato mixture into 1/4 C patties and place on a paper towel lined plate. Will make 9-12 latkes.
  4. Heat 1/4″ vegetable oil in a large non-stick skillet over medium-high heat. Fry latkes 4 minutes on each side. Remove to another paper towel lined plate and sprinkle with a little salt.
  5. Serve latkes warm with desired toppings.

Mexican Monday Latkes | Sew You Think You Can Cook

#handcraftededibles: Cookie Tray

~ lk529 ~ 4 Comments

#handcraftedediblesIn an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of twelve weeks, we’ll be sharing recipes for all your homemade holiday gifts or things to serve at holiday parties. Hope you’ll follow along for inspiration. You can find out more information, including the schedule here.

It’s hard to believe we’re at week 11! Today’s theme is “Cookie Tray.” A lot of people assemble cookie tins for gifts and if you’re one of them do you stick to your tried and true or venture out and try something new? I encourage you to mix it up and check out the cookie tray we’ve assembled for you today.

Today I am sharing a slight twist to the traditional gingerbread cookie. This one has honey in it, which provides a floral, smokey, sweetness to the spicy cookie.

I played around with the baking times, thinking they needed a little bit longer after the first batch were done, but giving them an extra two minutes yielded very hard cookies that would be more appropriate for ornaments or dog treats once they’d fully cooled. I know gingersnaps are a little harder than your average cookie, but these were too far gone. I urge you too bake on the side of caution and let batch one cool completely before continuing on with your baking.

Honeyed Gingerbread Cookies

Ingredients:

  • 1 1/2 C honey
  • 1 1/2 C brown sugar
  • 1/2 C molasses
  • 2 tbsp butter
  • 6 1/2 C flour
  • 3 tbsp gingerbread spice
  • 2 tsp baking soda

Steps:

  1. In a saucepan over medium heat, melt together the honey, brown sugar, molasses, and butter. Bring to a boil and simmer 10 minutes, or until the sugar is dissolved. Allow mixture to cool for  at least 15 minutes.
  2. In a large bowl sift together the flour, gingerbread spice, and baking soda. Stir in the cooled honey mixture until fully incorporated. It will be sticky! Note: I would suggest doing this in a stand mixer.
  3. Wrap cookie dough in plastic wrap and refrigerate at least 2 hours.
  4. Preheat oven to 320 degrees F. Line cookie sheets with parchment paper.
  5. Roll cookie dough to 1/6″ thickness. Cut shapes with cookie cutters and place on prepared baking sheets. Bake 8 minutes (See my story above regarding baking time) . Let cool on wire rack. Store cookies in an air tight container.

*This recipe is adapted from Nora at http://www.savorynothings.com/homemade-gingerbread-spice-mix-perfect-gingerbread-recipe-free-printables/*

Honeyed Gingerbread Cookies for #handcraftededibles from Sew You Think You Can Cook

Here are some other options to fill your Cookie Tray:

Next week – week 12 and our final week – is all about wrapping. How to label those jarred mixes. How to mail cookies safely. How to….

Don’t forget to check out our #handcraftededibles pinterest board.

#FoodieExtravaganza: Fruit Cake

~ lk529 ~ 8 Comments

foodieextravaganza-300

It’s the first Wednesday of the month (the last month of the year! YIKES.) and that means it’s time to celebrate some foodie fun! Specifically Fruit Cake. This month’s event is hosted by Laura of Baking in Pyjamas.

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board.

I’ve never had fruit cake so I decided to do a little research and find a way to manipulate the controversial dessert into a format that would be most welcome in my house – as breakfast!

I took some of the traditional flavors of fruit cake (minus the booze) and created an original recipe Fruit (Pan)cake! I opted for dried fruits instead of candied, in my case cherries and golden raisins. Because a little one would be eating these pancakes I decided to pulse the walnuts so as to not be a choking hazard, doing so created a great texture to the pancakes and provided heartiness. I used traditional spices to amp up the batter too – cinnamon, allspice, and nutmeg – and instead of white sugar I used brown sugar for some extra warmth. If you want some of that boozy flavor try adding some rum extract or making a rum syrup!

An Original Recipe

Fruit (Pan)cakes

Ingredients:

  • 1 1/4 C flour
  • 1/2 C ground walnuts
  • 3 1/2 tsp baking powder
  • 1 tbsp brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 1 1/4 C milk
  • 3 tbsp melted butter
  • 1/2 C golden raisins
  • 1/2 C dried cherries

Steps:

  1. In a large bowl, whisk together the flour, walnuts, baking powder, brown sugar, and spices.
  2. In another bowl, whisk together the egg, milk, and melted butter. Stir the wet ingredients into the dry and fold in the fruit.
  3. On a hot buttered griddle drop 1/3 C of batter into pancakes. Cook until golden on both sides. Flip pancakes when batter starts to set and bubbles form in the center of the pancake.

Fruit (Pan)cakes for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other fruit cakes:

Aussie Boiled Fruitcake by Food Lust People Love

Brandied Apricot-Ginger Fruitcake by Cherishing a Sweet Life

Chocolate Fruit Cake by Baking in Pyjamas

Cinnamon Apple Cake by Fearlessly Creative Mammas

Dried Plum Stollen by Caroline’s Cooking

Festive Kid Friendly Fruitcake Muffins by A Day in the Life on a Farm

Irish Spiced Fruitcake by Making Miracles

Lemon Berries Bundt Cake by Cookin and Craftin