cookie trial.

A success!  I usually don't mess around with baking recipes because measurements need to be so precise for it to turn out.  In a few weeks I am taking part in a second annual cookie exchange with some very lovely ladies (hmm, I think we need to come up with a creative name this this annual deliciousness).  I decided to sign up to make chewy ginger cookies.  I've made them a few times before and was happy with the taste but not with the how flat they were (that's what she said).  I upped the flour and baking powder anti and am very pleased with the results.  I will definitely be using this revamped recipe for the cookies exchange.

3/4 c margarine (or butter or shortening)
1 c sugar
1 egg
1/4 c molasses
2 1/2 c flour
2 tsp baking powder
1/4 tsp salt
2 tsp ginger powder
1 tsp cinnamon
1 tsp clove powder
sugar for garnish

Cream together margarine and sugar, then add egg and molasses.  In a separate bowl, combine remaining ingredients.  Blend into creamed mixture (that's what she said).  Shape into small balls and roll in a bowl of sugar to garnish.  Lightly grease a cookie sheet and flatten balls slightly with a fork.  Bake at 350 for 9ish minutes.  Makes 2 dozen.

PS: Sorry I've been slacking with my blog.  I have 2 weeks off for Christmas and I hope to spend some time making up some new dishes.

For Katie...

A girlfriend of mine is slightly, shall we say, challenged in the kitchen.  To be fair, I'm not sure if it's an inability to cook or a lack of interested to try.  Regardless, I had a text from her a few weekends back stating that she wished she had the energy to go to the store to get a box of pancakes.  Little did Katie know, she likely had every ingredient in her kitchen to make homemade ones in the same amount of time!  So Katie, next Sunday morning, impress the man and make them from scratch :)

2 c flour
3 tsp baking powder
1/2 tsp salt
3 tbsp sugar
1 3/4 c milk
3 tsp vegetable oil
1/2 tsp vanilla

Toss all wet ingredients together in a bowl (that's what she said), mix, then add the dry ingredients to it, mix and pour onto a greased pan (or electric skillet).  If you'd like them thicker, add a little more flour until desired consistency.  If you are like Nathan and like a pan-crepe then cut back on the flour to thin out the batter. Serve with REAL maple syrup. Enjoy!

Beef Teriyaki

On my way home from work today my eyes became locked on a Chinese restaurant.  Great.  Now I wanted that for dinner.  A bummer about living out in the country is that takeout doesn't really make sense since it takes a while to get into town to grab it and it's usually cold by the time we get home. I suppose it's a blessing in disguise.  I came home and starting to put together a Japanese and Chinese inspired dish.  It turned out great.  Good thing, because it made enough extras. Score - lunch tomorrow!

2 beef steaks, sliced

chopped veggies (I used celery, red pepper, mushroom, carrots, Cherry tomatoes and broccoli)

2 cups cooked basmati rice

Teriyaki Sauce

1/4 c soy sauce
3/4 c water

2 cloves garlic, minced

3 tbsp brown sugar

1/8 tsp ground ginger

2 tbsp corn starch dissolved in 1/4 c water

Place sliced steaks in a skillet over medium heat and brown slightly on each side.  Pour teriyaki sauce over beef, cover and simmer for 3 minutes.  Add veggies, cover and continuing simmering for about 4 minutes, or until veggies are desired crispness.  Serve on a bed of basmati rice.

Spinach & Cheese Dip

For those of you who eat at Kelsey's you'll likely recognize this dish.  It tastes pretty close to their "Four Cheese Spinach Dip".  I've made this a number of times and always have friends say they enjoy it.  I usually double this recipe so it can serve a group of people.

1 package light cream cheese

1/2 package frozen, chopped spinach (thawed & drained)

2 tbsp minced red onion

1/4 c Parmesan cheese

1 clove garlic, minced

1/2 c grated medium cheddar cheese

pinch of cayenne pepper

Preheat oven to 400 degrees.  Throw everything except cheddar cheese and cayenne pepper into a bowl and mix until just incorporated.  Transfer mixture to a small ovenproof dish and sprinkling cayenne on top to taste. Top with cheddar. Bake for 15 - 18 minutes or until bubbling around the edges.  Remove from oven and allow to set for 5 - 7 minutes before serving. Serve with baked pita wedges, tortilla chips or naan bread. SOOOOOOOOOOO delish!

*Update:  I have messed around with this recipe a bit and made a new one here.  Both are delish!

London Fog

Today I spent the afternoon running a combine for my husband on the farm while he loaded bins.  For those of you know me, please stop laughing!  For those of you who might not, please let me explain.  I'm a city slicker that went country a few years ago.  This fact is difficult for some people to swallow.  Especially my Father who laughed far too hard on the phone tonight when I told him how I spent my day.  After what has felt like a very long day, I find myself curled up on the couch with another yummy beverage.  A few years ago a great friend of mine introduced me to 'London Fogs' and they are now my pick-me-up after a long day.  It's one of my top choices at Starbucks. (up there with Soy Tazo Chai Lattes, Vanilla Steamers and Pumpkin Spiced Lattes).  I figured out a pretty decent way to create this at home, and for a fraction of the cost! 

1 Vanilla Earl Grey tea bag
1/4 c boiling water
2 - 3 tsp sugar (depending on how sweet you like it)

1 c hot milk (I warm it up in the microwave for about 1.5 mins)

Boil Water. Pour into mug with tea bag and let steep for 3 minutes (make it strong since it will be diluted with milk).  Remove tea bag.  Dissolve sugar.  Pour in milk.  Stir. Enjoy!

Side note:  A London Fog is a 'Earl Grey Vanilla Misto' at Starbucks.  They seem to lose that perkiness in their voice when you order it incorrectly.  Bitche$.   :) ha!

Mini Pumpkin Scones

A few things that I'm a fan of (not that I'm a fan of only a few things), in no particular order:

                 1. Starbucks

                 2. Homemade baked goods

                 3. Clove, ginger & nutmeg

These items all give me a sense of warm and comfort; a feeling of the holidays.  Ever since I was small I've been a nut about holidays, specifically the Christmas season.  With some major life changes over the last few years I've had a difficult time finding that childlike passion I once had.  Thanks to a few different factors, I am pleased to say that I've found that child again!  The ridiculously humid weather this summer (and a lack of A/C), fantastic family and friends, and a job that I absolutely love have all got me to this point.  I am so excited for the Christmas season and plan on relishing in every moment of it.  Shopping, mall crowds, many family get togethers . . . BRING IT ON!   The below recipe has a subtle pumpkin flavour and are super easy to make.  It tastes JUST like Starbucks pumpkin scones. What a treat!

 2 c all-purpose flour
7 tbsp (which is 1/4 c + 2 tbsp) sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

6 tbsp (which is 1/4 c + 1 tbsp) cold butter

1/2 c canned pumpkin

3 tbsp half-and-half

1 large egg

Preheat oven to 425 degrees F. Grease baking sheet. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick square. Use a large knife or a pizza cutter to slice the dough in half. Slice each half into 6-8 triangles. Place on prepared baking sheet. Bake for 11-14 minutes. Scones should begin to turn light brown. Place on wire rack to cool. Makes: 12-16 mini scones.

Icing
1 c powdered sugar
2 tbsp milk

mixed two ingredients until desired texture.  If it's too dry after mixing, add a little more milk (that's what she said).  Ice scones.  Enjoy!

Pork & Apples

In my opinion pork should always be served with apples.  This dish turned out fantastic and has a 'fall' like flavour.  Cook, eat. Be merry... 

1.5 - 2 lb Pork loin roast, cubed

1/4 c flour

2 tbsp olive oil, divided

1/2 tsp black pepper

1 medium red onion, chopped

1 cup apple juice (or cider if you have it)

1 cup chicken stock
3 small tart apples, cored and sliced
1/4 c grainy honey mustard

Toss pork cubes with flour to coat.  Heat 1 tbsp olive oil in a large skillet.  Add pork (discard extra flour).  Season with pepper.  Brown pork cubes on all sides over medium heat.  Set pork aside.  Using the same skillet, add the remaining oil and saute onions until soft.  Add pork, apple juice, stock, apples and mustard.  Simmer, covered, for about 50 mins.  Serve in a bowl, as a stew type dish.