Archive for the ‘Holidays’ Category
I just happened to start off my year with this amazing dish that’s easy + quick to put together. Vegetarian? Sub the chicken + use nice thick slices of zucchini instead and proceed with the same instructions below! Eggplant would be amazing with the crispy panko crust too. If you give the vegetarian version a go, share some photos/tips with me!
This goes quickly together if you prep some things beforehand like trimming and cleaning the cauliflower into florets and store covered in your fridge until you’re ready to use them.
…unless you have no oven. This year, I thought I would share a friend’s recipe for no bake peanut butter balls that she made for a Christmas dinner she hosted over the weekend.
Definitely looking forward to making these just as soon as I get a real kitchen back in my life. **I do not have the fridge/freezer/counter space to make these but I wanted to share anyway!** || Read more
Holidays! Cranberries are easy to come by so I always stock up when they’re on sale. Store ’em in your freezer for up to a year. Mine never last that long.
This cran-orange muffin recipe is something I changed up a bit to fit my tastes. In all honesty, it’s pretty sweet and more cupcake, almost angel food-like. I still had a couple for breakfast though. 🙂
If you’re not a fan of the tartness of cranberry, try using blueberries instead, they’d work equally well with the orange flavor. You could also try and toss your thawed out cranberries in a bowl of sugar and let them sit a little bit before you add them to the dough. Up to you!
Here’s what you’ll need:
- 2 cups flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons grated orange rind
- ¾ cup orange juice (prefer fresh squeezed oranges!)
- ¼ cup olive oil
- 1 large egg
- 1 teaspoon pure almond extract
- 2 cups cranberries (or blueberries), if you’re using frozen, thaw and drain first
- Cooking spray
- Set aside 1 tablespoon of the sugar.
- Combine flour, remaining sugar, baking powder, salt & baking soda in a large bowl.
- Combine orange rind, juice, oil, egg & almond extract in a small bowl. Mix well with a whisk.
- Add to flour mixture, stirring just until moist.
- Fold in cranberries or blueberries.
- Spoon batter into 16 muffin cups coated with cooking spray.
- Sprinkle with leftover sugar.
- Bake at 400° for 15 minutes.
- Remove from pan and let cool completely on wire rack.
Original recipe found here.
An ode to my favorite cookie right now at Urban Cookies Bake Shop here in Phoenix. Their ginger molasses cookies… I crave them. I dream about those cookies!
Anyway… something about the combination of ginger and molasses has always reminded me of Christmas. My version isn’t overwhelmingly ginger-y, are super soft and take no time at all to put together (assuming you have ginger and molasses in your kitchen… I had to make a grocery run).
Here’s what you’ll need:
- 1½ sticks of butter, softened
- 1 cup sugar + extra for rolling
- 1 egg
- ¼ cup molasses
- 2¾ cups flour
- 2 tsp baking soda
- ¼ tsp salt
- 1 tablespoon ground ginger
- 1 tsp cinnamon
- Mix together the softened butter & sugar.
- Add the molasses and 1 egg and mix until smooth.
- In a separate bowl mix the flour, baking soda, salt, ginger & cinnamon.
- Add half of the flour mix to the wet mix. Mix until well combined.
- Add the rest of the flour mix and mix well.
- Roll the dough into about 1″ balls, roll in sugar until well coated.
- Bake on a parchment covered cookie sheet at 350 degrees for about 9 minutes.
- Remove from the oven & let cool for a couple of minutes.
- Transfer to wire racks to fully cool. Store in an airtight container.
I’ll admit it. I haven’t been cooking or baking in a couple of weeks now. Blame it on the heat. Or my laziness. I don’t know what it is. I do know that I’m behind on posting about a couple of beers I’ve tried recently. Just in time for Labor Day tomorrow (I’m awesome like that)! Hope ya’ll are having fun this holiday weekend (be safe out there too if you’re trying a few new, good craft beers, ok?).