Dessert: Molasses Cake

One of my friends gave me a book to read and it was one I couldn't put down! In it the characters make molasses cakes and they are something made special for holidays. The author included the recipe and they taste so amazing...

Ingredients:

• 1/2 cup butter
• 1/3 cup packed brown sugar
• 1 egg
• 1/2 cup milk
• 1 cup molasses
• 2 cups flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• 2 dashes ground cloves
• 1/4 tsp salt

Directions:

1. Preheat oven at 350. Grease an 8-inch square baking pan
2. In a large bowl cream butter and sugar
3. Beat in egg
4. In a separate bowl combine the milk and the molasses
5. In another bowl combine the flour, baking soda, ginger, cinnamon, cloves and salt
6. Add each of these alternately to the butter mixture beating well between additions
7. Spoon batter into the prepared pan
8. Bake for approx 45 minutes or until toothpick comes out clean (I ended up baking for 36 minutes, but I have a gas oven)

Reference Note:

This book is the reason I made this: The Kitchen House by Kathleen Grissom. Such a good read and she has such a cool way that she writes (check out the interview with the author at the end)

Dessert: Grandma's Peanut Butter Cookies

So I am not sure where I got this from, but it's one of my favorite peanut butter cookie recipes. Whoever's grandma this is, thank you! (I found this written in my collection of recipes, so I must have kept it from my college days)

Ingredients:

• 3/4 cup peanut butter (you can use extra crunchy if you want)
• 1/2 cup shortening
• 1 1/4 cup packed light brown sugar
• 3 TBSP milk
• 1 tsp vanilla
• 1 egg
• 1 3/4 cup all purpose flour
• 3/4 tsp salt
• 3/4 tsp baking soda
• Granulated sugar (set aside for later, says it's optional- but why would you? That's what makes them Grandma's cookies!)

Directions:

1. Preheat oven at 375
2. Combine peanut butter, shortening, brown sugar, milk and vanilla. Beat with mixer on medium speed until well blended
3. Add egg and beat well until blended
4. Combine dry ingredients (flour, salt, baking soda). Add to peanut butter mixture on low speed until blended
5. Form into balls and roll in sugar. Place on ungreased cookie sheet. Flatten slightly in a criss-cross pattern with fork
6. Bake in oven for 7-8 minutes, until brown

Note:

I usually like to double the recipe, since I always seem to bring them to work. They tend to go quickly.

Dessert: Cornflake Turtles

Another super easy recipe from Real Simple, that's actually really simple and tasty!

Ingredients:

• Pecans (recipe says 36)
• Small Caramels (12)
• Semisweet Chocolate, melted (2 ounces, although I usually use more)
• Cornflakes (1/4 cup)

Directions:

1. Preheat oven to 350
2. On parchment lined baking sheet (or spray with cooking oil) form 12 groupings of 3 pecans
3. Place a caramel on top of each grouping
4. Bake until caramels melt (7-9 min) and then let cool
5. Dividing equally, spoon the chocolate over each caramel cluster and sprinkle with cornflakes
6. Refrigerate until set (about 15 minutes)

Such a fun recipe and unique when it comes to taste. Enjoy!

Lunch: Asian-Tofu Pasta Salad

Sorry it's been so long since my last post. I have lots of recipes to post on here. I am starting off with the prefect recipe to pack for your picnic (I have to give credit to Real Simple for this recipe)...

Ingredients:

• Spaghetti
• Carrots
• Kirby Cucumber
• Firm Tofu
• Roasted Cashews
• Canola Oil
• Fresh Lime Juice
• Toasted Sesame Oil
• Kosher Salt

Directions:

1. Cook spaghetti according to directions (recipe says 5 oz, about 1/3 of a box); drain and run cold water to cool
2. Toss with shredded carrot, sliced/chunked kirby cucumber, tofu cut into cubes (recipe says 4 oz), and 1/4 cup chopped cashews
3. Then toss in canola oil (1 Tbsp), lime juice (1 Tbsp), sesame oil (2 tsp), and kosher salt (1/2 tsp)

*I usually end up making a whole box of spaghetti and tripling the ingredients.

Enjoy!

Christmas Recipe: Fruit Cake

Well I have been slacking a bit on posting recipes but I really wanted to post this one. I was going through a dresser at my parent's home and found a recipe box. As I started going through it I realized I was looking through my grandmother's recipes that were most likely used for her holiday cooking. I think some of the recipes were most likely given to her during her wedding shower or passed along from her church friends over the years. I am posting the fruit cake recipe (given to my grandmother from Alice and Goldie) in honor of Christmas and honoring the tradition of passing along good tidings to friends. (Please note, I have not actually made this recipe before so feel free to comment if you do try)

Ingredients & Directions:

• 1 cup brown sugar or white sugar
• 1/2 cup Crisco
• 1 cup raisins and any other fruit you like
• 1 cup dates (Alice said she likes just the dates and Goldie likes the dates and raisins)
• 1 cup cold water
• 1 tsp cinnamon
• 1 tsp cloves (I assume ground cloves. Goldie doesn't use cloves in her version)
• 1 tsp nutmeg

1. Mix all ingredients and boil 3 minutes. Let cool

2. Sift together well and add to mixture...

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda

3. After pouring into pan you can sprinkle nuts over the top before baking

4. Bake at 300 or 325 degrees in a slow oven (not really sure what a slow oven is) for 45 minutes

Merry Christmas! Happy New Year! Enjoy!

Dinner: Chicken Mole

I LOVE LOVE LOVE this recipe. It's been one of the best dinners I have made in awhile and it makes great leftovers too. I found this as I was looking through the 10/17/10 issue of Women's Day. The minute I read it I walked to the grocery store, bought all the ingredients, walked back and immediately set to work (doubled the batch and made way too much). Mole definitely has a unique rich taste (there's cocoa, cinnamon, cloves, and almond butter). Definitely worth a try, Enjoy!

*Note, this dish is perfectly paired with rice...feel free to start that (especially with long-grain rice) before you begin preparing the mole...

Ingredients:

• 2 Tbsp canola or vegetable oil
• 1 medium yellow onion, diced
  
• 6 garlic cloves, minced
  
• 1 Tbsp cocoa powder
  
• 1/2 tsp ground cinnamon
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
  
• 1 cup smooth almond butter
  
• 1 cup canned crushed tomatoes
• 2 cups chicken broth
  
• 1/4 tsp of salt
• 1 slice of white bread cut into small pieces
• 1 & 1/2 lb of skinless chicken breasts, cut into 1/2 inch chunks
  

Directions:

1. In a dutch oven (or very large saucepan with lid) over medium-high heat combine the oil, garlic, cocoa powder, cinnamon, red pepper flakes, cloves, and black pepper. Saute for 5 minutes
2. Add the almond butter and mix until it melts into the other ingredients.
3. Add the tomatoes, broth, salt and bread and bring to a simmer
4. Add the chicken and return to a simmer
5. Cover the pot and cook for 12-15 minutes, or until the chicken is cooked through

Breakfast/Snack/Appetizer: Doughnuts!!

My latest obsession at the moment are making doughnuts. I found a recipe which I believe is actually on the cover of Family Circle magazine back in April. The only catch for this is that you'll have to buy a doughnut form pan (which usually you will need to buy two to make a full dozen, which most recipes make). The best thing about these is that they are baked and not deep fried. Below are the two recipes from Family Circle and one from Rachael Ray...

Vanilla Cake Doughnuts
Ingredients:

• 1 and 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
  
• 1/2 cup low-fat buttermilk
• 1/3 cup brown sugar
• 1 egg
  
• 4 teaspoons of unsalted butter, melted
• 1 teaspoon vanilla extract
  

Directions:

1. Preheat the oven to 325°. Coat a 6-indentation doughnut pan with nonstick cooking spray
   

2. In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl whisk the buttermilk sugar, egg, butter and vanilla together until smooth. Add milk mixture to the flour mixture and whisk until smooth
   

3. Spoon batter into a large resealable plastic bag and seal, cut corner and squeeze batter into prepared indents about 2/3 full. Smooth tops
   

4. Bake for 13 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 3 minutes and then transfer to wire cooling rack

*makes 6

Chocolate Cake Doughnuts
Ingredients:

• 1 cup flour
• 1/4 cup unsweetened cocoa
  
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
  
• 1/2 cup low-fat buttermilk
• 1/2 cup brown sugar
• 1 egg
  
• 4 teaspoons of unsalted butter, melted
• 1 teaspoon vanilla extract
  

Directions:

1. Preheat the oven to 325°. Coat a 6-indentation doughnut pan with nonstick cooking spray
   

2. In a large bowl, whisk the flour, cocoa, baking soda, and salt together. In a small bowl whisk the buttermilk sugar, egg, butter and vanilla together until smooth. Add milk mixture to the flour mixture and whisk until smooth
   

3. Spoon batter into a large resealable plastic bag and seal, cut corner and squeeze batter into prepared indents about 2/3 full. Smooth tops
   

4. Bake for 13 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 3 minutes and then transfer to wire cooling rack

*makes 6

Toppings for Cake Doughnuts
Ingredients:

• 2 and 1/4 cups confectioners sugar
  
• 3 tablespoons of milk
• sprinkles, toasted coconut, mini chips, cinnamon-sugar mixture
• 1 tablespoons unsweetened cocoa powder
  

Variations:

1. Powdered Doughnuts- place 1/4 cup confectioners sugar in a sifter and gently sift over cooled doughnuts. Flip doughnuts and cover

2. White-Frosted Doughnuts-in a small bowl combine 1 cup of the confectioners and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and transfer to rack. Top with sprinkles, chips, or toasted coconut

3. Chocolate-Frosted Doughnuts-combine 1 cup of confectioners sugar, cocoa, and 2 tablespoons of milk. Stir until smooth. Dip cooled doughnuts into bowl and transfer to rack. Top with sprinkles, chips, or toasted coconut

4. Drizzle- create frosting or use leftover from white or chocolate frosting (from above). Spoon into plastic bag and cut corner of bag to drizzle over cooled doughnuts

5. Cinnamon-Sugar-Toss still warm doughnuts in cinnamon-sugar to coat

Banana Doughnuts & Banana Frosting
Ingredients:

• 1 and 1/4 cup flour(can also be gluten free)
  
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 and 3/4 teaspoons of ground cinnamon
  
• 1 cup granulated sugar
• 2 eggs, room temp
• 1 and 3/4 cups of mashed ripe bananas (about 4)
• 4 teaspoons vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup shortening, at room temp
• 2 and 1/4 cups confectioners' sugar
• 1/4 teaspoon fresh lemon juice
  

Directions:

1. Preheat the oven to 350°. Coat doughnut pans with nonstick cooking spray
   

2. In a large bowl, whisk the flour, baking powder, salt, and 1 and 1/2 teaspoons of cinnamon together. In a small bowl whisk the sugar, eggs, 1 and 1/4 cup mashed bananas, 2 teaspoons of vanilla, and oil together. Stir the wet ingredients with the dry ingredients until just combined
   

3. Spoon batter into the pans, about 3/4 full.

4. Bake for 12-15 minutes or until doughnuts are golden and toothpick inserted comes out clean. Let cool on rack

5. Meanwhile, in food processor combine the shortening, confectioners' sugar, and the remaining banana, vanilla, cinnamon, and the lemon juice.

6. Glaze the doughnuts with the frosting
   

*makes 12

All three recipes are great!! Enjoy!