No School - I'm making Cookies!


The urge to bake has not left and after dinner today I could not wait to make molasses cookies! When I look on my shelves at all the spices and sauces I have accumulated recently, I am quite impressed with how much I have really become a Cook. When one of my roommates is missing an ingredient to make dinner, it is not unlikely I will be able to find it in one of the five or six places that I hide away food. Even more exciting to me is when I try to make a recipe and have no way of getting the ingredients, I am able to throw something together anyways with the ingredients I have. I made crab cakes last week and we had neither old bay nor hot sauce nor dijon mustard. Instead, I used yellow mustard packets from the convenience store, I added lots of fresh black pepper and some Worchestershire sauce, and baked them up!
Today, I just got lucky because I had molasses and sugar and flour and spices. The recipe was your typical cookie recipe...beat wet ingredients, combine dry, mix together. But it does ask that you refrigerate the dough for an hour before you bake it. Well, being the impatient baker that I am, I ate the batter and I baked some of the dough right away. They were very doughy, but they were delicious. The later batches that had been refrigerated were more crispy, but still a little chewy inside. 

Comments

  1. FeyFebruary 9, 2010 at 5:13 PM

    GREAT BLOG!!! and those cookies were off the chain:)

    ReplyDelete

Post a Comment

Popular posts from this blog

Recipe Re-do: Morning Glory Muffins

 I have a busy week ahead with early start times and lots of demands at work. I have been stressing for days about what breakfast food I can grab and run out the door to make my 7 am start time. Today, I decided to re-make these delicious morning glory muffins, with a few adaptations. I love that these recipes has so many fruits and vegetables, but how many servings does each one have really? Let me break it down... 1 apple - 1 serving 1/2 cup applesauce - .5 serving 3/4 cup raisins - 3.8 servings 6 carrots - 12 servings 8 oz pineapple - 1.4 servings / 18.7 servings per recipe, .6 servings per muffin So, if I have two muffins for breakfast, I'm getting > 1 servings of my fruits and vegetables for the day. It's not great, not terrible. As I said before, I do want to figure out how to add more protein to this - maybe next time I can add some flax seeds or something. Ingredients 1/2 cup spelt flour 1 cup whole wheat pastry flour ½ cups sprouted wheat flour ¾ cup almond flour 1
Read more

The Tortilla Pizza Face-Off Part I

Image
I'm totally on a Mexican Food Kick these past couple months... Mexican Noodles, Mexican Pizza, Mexican Dip... but hey, I will always take advantage of an opportunity to use taco seasoning and tons of fresh vegetables! So when my work today brought me to the CDC recipe database -  http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx  - I obviously chose the tortilla pizza to go in the cookbooks we are sending home with students next week after they visit the University Farmer's Market.  And isn't it only fair that I try out some of these recipes first?   And just to make this a little more interesting, I'm going to have a little nutrition face-off with a fellow blogger's Tortilla Pizza recipe - someone who "watches her weight" and tells us how her recipe is full of protein, fiber, calcium, vitamin A and vitamin C. We will see about that!  Skip below for recipes - I'm warning you, I might ramble a bit! Honey What's Cooking Mexican
Read more

End of Season CSA haul

Image
 I had every intention of doing monthly CSA check in's this year, but ultimately it got away from me... again! However, I do have time today to talk about our end of season haul, and how I stretch our farm goodies for as long as possible. First, I took 6 white onions and 5 red onions and hung them in a dark closet tied up in an old pair of panty hose. I throw in a knot between each onion to keep them separate and dry.  Then, I did the pickling. I have been saving tomato sauce and salsa jars for pickles all year. I thinly sliced watermelon radishes, daikon radishes, carrots, and hot peppers that have accumulated over the past 2-3 weeks. I also made a mix of matchstick carrots and daikon to sprinkle on sandwiches. I sprinkled in mustard seeds, black peppercorns, garlic cloves and crushed red peppers, and then covered them in boiling hot water & vinegar, mixed with salt. I used a 1/2 gallon of vinegar, and I made 3-4 tall jars and at least 3 small jars. This was also a great way t
Read more