1/2 cup leftover cooked oatmeal
1 T peanut butter
1 T molasses
2/3 cup ground up raw oats (use coffee grinder)
1/4 cup whole wheat flour
1/4 cup
3 T brown sugar
pinch salt
1 T baking powder
1/4 c veg oil
1 beaten egg
1/3-2/3 c milk (?)
1 t apple cider vinegar
butter/margarine for cooking
Mix all but butter together; consistency should be like your favorite pancake batter. Cook look pancakes.
Just threw these together with some leftover peanut butter oatmeal.
I imagine these would be stunning with cinnamon and little bits of fresh apple in them and some syrup over top. Or perhaps with more molasses, some pumpkin or sweet potato in place of the oil, and some allspice.
08 February 2010
30 January 2010
Whole wheat ginger snaps
allrecipes.com
Ingredients:
1/2 cup butter or margarine
3/4 cup white sugar
1 eggs, beaten
1/2 cup molasses
2 cups whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1-1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground allspice
1/2 cup white sugar for decoration
Directions:
You have scaled this recipe's ingredients to yield a new amount (30). The directions below still refer to the original recipe yield (60).
1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
Ingredients:
1/2 cup butter or margarine
3/4 cup white sugar
1 eggs, beaten
1/2 cup molasses
2 cups whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1-1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground allspice
1/2 cup white sugar for decoration
Directions:
You have scaled this recipe's ingredients to yield a new amount (30). The directions below still refer to the original recipe yield (60).
1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and 1 1/2 cups of sugar until smooth. Mix in the eggs, and then the molasses. Combine the whole wheat flour, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice, heaping the measures if you like a lot of spice. Stir the dry ingredients into the molasses mixture just until blended.
3. Roll the dough into small balls, and dip the top of each ball into the remaining white sugar. Place the cookies about 2 inches apart on the cookie sheets.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are cracked. Bake longer for crispy cookies, less time for chewy cookies. Cool on wire racks.
16 January 2010
Heavenly hots
-NYT 17 Jan 2010
This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don’t cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.
4 large eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cake flour
2 cups sour cream
3 tablespoons sugar
Solid vegetable shortening for greasing griddle or skillet.
1. Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)
2. The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls — I used ¾ tablespoon — of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don’t want to cook the pancakes all the way through because you want the center to remain creamy.) Serve with syrup or honey on the side. Makes 50 to 60 small pancakes.
This recipe appeared in The Times in an article by Joanna Pruess. The recipe came from Bridge Creek Restaurant in Berkeley, Calif. A few tips: Don’t cook the pancakes all the way through. You want the center to be a pocket of cream. The pancakes are so fragile that it may take a few tries to flip them. I used the thinnest, most flexible spatula I own, wedged it halfway under the pancake, letting the other half hang, then turned my wrist and gently laid it down on the other side. I recommend this over more aggressive flipping, which will tear the pancakes.
4 large eggs
1/2 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons cake flour
2 cups sour cream
3 tablespoons sugar
Solid vegetable shortening for greasing griddle or skillet.
1. Whisk together all the ingredients except the vegetable shortening in a large bowl; beat until smooth. This can also be done in a blender. Chill the batter overnight. (The batter will keep, refrigerated, for up to one week.)
2. The next day, heat the griddle or skillet over medium-high heat. Beat the batter to re-emulsify it. Lightly coat the griddle or skillet with shortening. Drop small spoonfuls — I used ¾ tablespoon — of batter onto the griddle, making sure that when they spread out they measure less than 3 inches in diameter. When a few bubbles appear on top of the pancakes and the bottoms are browned, turn and cook the second side briefly. (You don’t want to cook the pancakes all the way through because you want the center to remain creamy.) Serve with syrup or honey on the side. Makes 50 to 60 small pancakes.
06 October 2009
Vegan ginger cupcakes with nonvegan cream cheese icing
(Vegan) Ginger Cupcakes (makes 12)
wet:
*1 1/4 c soy milk
3 T candied ginger, chopped
1 t vanilla extract
1/3 c vegetable oil
*1 t distilled white or apple cider vinegar
2 T blackstrap molasses
dry:
1 2/3 c flour
1 c sugar
1 t baking soda
1/2 t salt
1/2 t each ground cinnamon and ground cardamom
2-3 t ground ginger
*if you don’t have or like soy milk, you can substitute regular milk. Buttermilk would be lovely, but thicker and more acidic, so add some water and omit the vinegar.
Soak the ginger in the soy milk to soften.
Grease/line cups in a muffin pan. Preheat oven to 350 degrees.
Combine the dry ingredients. Add the soy milk to the rest of the wet ingredients in a separate bowl. Mix wet and dry until thoroughly combined. Fill muffin cups 3/4 full and bake till toothpick poked in center comes out clean. Cool completely before icing.
Icing (nonvegan)
8 oz cream cheese, softened
8 oz mascarpone cheese
1 c powdered sugar
1 t vanilla extract
Combine all ingredients and whip until fluffy. Chill until ready to use.
Optional: fold in 1 cup heavy cream, whipped, to make a lighter, fluffier icing
wet:
*1 1/4 c soy milk
3 T candied ginger, chopped
1 t vanilla extract
1/3 c vegetable oil
*1 t distilled white or apple cider vinegar
2 T blackstrap molasses
dry:
1 2/3 c flour
1 c sugar
1 t baking soda
1/2 t salt
1/2 t each ground cinnamon and ground cardamom
2-3 t ground ginger
*if you don’t have or like soy milk, you can substitute regular milk. Buttermilk would be lovely, but thicker and more acidic, so add some water and omit the vinegar.
Soak the ginger in the soy milk to soften.
Grease/line cups in a muffin pan. Preheat oven to 350 degrees.
Combine the dry ingredients. Add the soy milk to the rest of the wet ingredients in a separate bowl. Mix wet and dry until thoroughly combined. Fill muffin cups 3/4 full and bake till toothpick poked in center comes out clean. Cool completely before icing.
Icing (nonvegan)
8 oz cream cheese, softened
8 oz mascarpone cheese
1 c powdered sugar
1 t vanilla extract
Combine all ingredients and whip until fluffy. Chill until ready to use.
Optional: fold in 1 cup heavy cream, whipped, to make a lighter, fluffier icing
12 July 2009
Guinness Stout Ginger Cake
Epicurious | October 2001
by Claudia Fleming
The Last Course: The Desserts of Gramercy Tavern
1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot
preparation
1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
by Claudia Fleming
The Last Course: The Desserts of Gramercy Tavern
1 cup Guinness stout
1 cup molasses
1/2 tablespoon baking soda
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
3/4 cup grapeseed or vegetable oil
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom
1 tablespoon grated, peeled fresh gingerroot
preparation
1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
03 June 2009
mango salsa
1 large ripe mango, peeled and diced
1/4 c diced red onion
cilantro leaves
juice of 1/2 lime
pinches of salt and sugar
Thanks Meg!
1/4 c diced red onion
cilantro leaves
juice of 1/2 lime
pinches of salt and sugar
Thanks Meg!
30 May 2009
Tahini cookies
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup packed brown sugar
1/3 cup tahini
2 Tbsp canola oil
2 Tbsp maple syrup
1 tsp vanilla extract
1 tsp lemon extract
1 large egg
Flatten into discs 3 inches in diameter and 1/4 inch thick (cookies do not spread much) Bake 10 minutes in 350 degree oven.
* try this with a dash of cloves ...
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup packed brown sugar
1/3 cup tahini
2 Tbsp canola oil
2 Tbsp maple syrup
1 tsp vanilla extract
1 tsp lemon extract
1 large egg
Flatten into discs 3 inches in diameter and 1/4 inch thick (cookies do not spread much) Bake 10 minutes in 350 degree oven.
* try this with a dash of cloves ...
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