Iced Gingerbread Cookies

I first tried these cookies a couple of years ago when I participated in a cookie swap.

I immediately saved the recipe knowing I wanted to make
 them again....then forgot about 'em, until now. 

They are as good as I remember. 

The cookies were sent to my by "The Busty Baker".

Nice spice level, soft and a little chewy. Delicious!!!

Decorating cakes or cookies is not my thing, so mine are not near as pretty as the 
original cookies I tried. I didn't want to go to the trouble of using an icing bag and tip, 
but they do taste as good, and that works for me. 

I don't recommend putting the sugar crystals on there (I think it ruins the texture), 
I just did that as a desperate attempt to make my first photo turn out better.

I changed up the recipe for the icing a bit, 
but other than that, they're pretty much the same.

Linked with Weekend Potluck and Foodie Friday.

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Iced Gingerbread Cookies

4 cups all purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
1 ½ teaspoon ground cloves
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup molasses
1 large egg

Royal Icing:
1 1/2 tbsp meringue powder
3 tbsp butter
2 cups conf. sugar
3 tbsp water
1/8 tsp lemon extract
1/8 tsp almond extract
1/8 tsp vanilla extract
Food coloring, if desired

In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices; set aside.

In the bowl of a stand mixer, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Mix in molasses and egg, beating to combine. Add flour mixture a little at a time, mixing until just incorporated. Turn out dough onto clean work surface and divide into four portions. Pat each portion into a disk and wrap with plastic wrap. Chill in fridge until firm, at least 1 hour. When dough is chilled, preheat oven to 350F. Line baking sheets with parchment paper or silicone liners.

On a lightly floured work surface, roll out dough to ¼-inch thickness. Cut with cookie cutters in desired shapes. Transfer shapes to prepared baking sheets, about 1 inch apart. Re-roll scraps as needed. Place the cut dough on the baking sheets, and then in the fridge to chill about 20 minutes.
When chilled, bake, rotating pans halfway through, until cookies are puffed and edges are just starting to brown, about 8 minutes. Let stand on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Once cookies are cooled completely, make royal icing: 

In the clean bowl of an electric mixer on low speed, beat together meringue powder, confectioners’ sugar and butter. Beat in water, and extract until combined. Increase speed to medium-high and beat for about 3 minutes. Divide into bowls and add food coloring if desired.

Quick Pickled Baby Carrots

I made these carrots for Thanksgiving. 

I LOVE THEM! 

So did everyone else.

You might as well have the recipe available to hand out.

Whoever eats them will want it.

I'm going to have them in my fridge forever more.

Linked with Weekend Potluck and Foodie Friday.

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Quick-Pickled Baby Carrots

Serves 8-10

1 pound farmers' market baby carrots
1 cup water, plus more for blanching the carrots
1 cup white wine vinegar
1 tablespoon kosher salt
2 tablespoons honey, or to taste
1 bay leaf
1 garlic clove, smashed
1 teaspoon toasted celery seeds
1 teaspoon toasted mustard seeds

Pinch of red pepper flakes

Trim and peel the carrots and cut them in half lengthwise.

Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 minutes. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots for longer). 

Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, celery seeds and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over the carrots. 

Let cool to room temperature and then refrigerate in an airtight container for at least an hour and up to a month.

Several variations of this are possible. You can find the original recipe here. 

Creamy Pumpkin Risotto

This "Pumpkin Risotto" has to be one of the best I've tasted.

Perfect for this cooler weather.

If your not a pumpkin fan, don't let that stop you from giving this a try. 

The pumpkin flavor is very faint, if at all. 

The marriage of it with all the other ingredients, turns it into 

one harmonious plate of awesomeness! 

Linked with Weekend Potluck and Foodie Friday.

Creamy Pumpkin Risotto

Serves 4

1 1/2 cup of arborio rice
4 cups of chicken stock
3 shallots, diced finely
1 teaspoon of dried sage
1 glass of good quality white wine
A large handful of cremini mushrooms
1/2 cup of pumpkin puree
Extra Virgin Olive Oil
Salt and freshly ground pepper
1/2 cup of freshly grated Parmesan, and extra for serving

In a pot, bring the stock to a boil, reduce to a low simmer.
In a saucepan, add a good drizzle of olive oil on medium low heat. Add the shallots, and the dried sage. Once the shallots have softened (about 2 minutes), add the rice and and mix, stirring until the rice looks lightly toasted. Add the wine and gently stir. Once the wine has almost evaporated, add the stock one ladle at a time. Keep adding stock once it has almost evaporated in the pan. Season lightly with salt and pepper (the stock will reduce and is salty so make sure not to add too much salt while you're cooking the risotto).

In the meantime, heat some olive oil on medium high heat in a separate pan. Add the sliced mushrooms. Season lightly with salt and pepper and cook for about 5 minutes, or until the mushrooms are cooked through. Set aside.

Keep a constant eye on the rice, adding stock as it gets incorporated into the rice. The risotto should gently simmer for about 16-17 minutes. Once the rice is cooked, add the mushrooms and pumpkin puree. Gently mix them in making sure the pumpkin puree is well stirred through. Fold in the Parmesan. Serve immediately, adding a little more Parmesan if desired. Enjoy!

Chocolate Pumpkin Cupcakes with Cinnamon Buttercream Frosting

These cupcakes are a perfect treat for moving into fall.

I saw the cupcake recipe while rummaging through i am baker's blog and thought
it sounded delicious (it is), so kudos to her.

I don't remember what she used for frosting, but I thought it would 
be perfect with one that is rich and cinnamon-y.

Huge hit!

Linked with Weekend Potluck and Foodie Friday.

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Chocolate Pumpkin Cupcakes with Cinnamon Buttercream Frosting

1 1/2 cups Flour

2/3 cups Cocoa

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/2 cup Vanilla Yogurt

1 cup Canned Pumpkin

2 tsp Vanilla Extract

3/4 cups Butter, softened

1/2 cup Brown Sugar

1 1/2 cups Granulated Sugar

4 large eggs

Preheat oven to 325*

Prepare cupcake pan with your fun and festive liners. 

In mixer, beat butter and sugars until light and fluffy, about three minutes. Add in eggs, one at a time, until fully incorporated.

In a medium bowl, sift the flour, cocoa, baking powder, baking soda, and salt together, set aside.

Stir yogurt, pumpkin, and vanilla extract together in a small bowl. Reduce mixer speed to low and alternately beat in the flour and yogurt mixtures in thirds, starting and ending with flour.

Bake for 18-25 minutes, depending on your oven. Remove once toothpick inserted into center comes out clean, or center springs back when touched.

CINNAMON BUTTERCREAM FROSTING

1/2 cup butter, softened 
1/4 cup brown sugar, packed 
1/2 tsp cinnamon 
2 1/2-3 cups powdered sugar 
1 tsp vanilla
2-3 tbsp of heavy cream (or half and half)

Beat butter, brown sugar, vanilla and cinnamon until fluffy. Gradually add powdered sugar, a little at a time, alternating with cream; beating until desired consistency. 

I wanted to share my thoughts on the frosting. Here's the deal.

It tasted wonderful, but....personally, I did not like the slightly gritty texture that the

brown sugar gave it.

Don't get me wrong, it wasn't bad, and no one else said anything about it,

but I would have preferred it perfectly smooth.

So, I was talking to my sister Leah about it, and she had a great idea.

Instead of brown sugar, just use all powdered sugar and add about a tablespoon of molasses, then adjust your cream accordingly.

If you don't have molasses, go ahead and try it with the brown sugar, or it would still be good with just powdered sugar. The real star is the cinnamon.

Goat Cheese and Orange Stuffed Endive

This is the first time I've had endive. LOVED IT!

I don't know if it was because of what it was stuffed with or what, 

I just know I must eat it again soon.

My sister just had a birthday so I planned a menu of hors d'oeuvres to serve at the party, and these endives where on the list. Maybe even the hit of the food table.

So good in fact, we are going to add them to our Christmas Eve menu. 

Maybe throw some pomegranate seeds around the plate to make it christmassy.

I didn't get close ups of the food (duh), but I wanted to share a few of the recipes anyway.

Along with the endive we had Cranberry Glazed Meatballs and Parmesan Crusted Crab Cake Bites with Chive Aioli. It was all awesome. The recipes for those will post soon.

This recipe is all over the internet, so I can't really give you the source. 

I did use store bought praline pecans instead of the honey walnuts, and I also doubled 

the balsamic vinegar orange reduction with a extra (little)bit of honey. 

The combined flavor of it all was over-the-top deliciousness.

Linked with Weekend Potluck and Foodie Friday. 

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Goat Cheese and Orange Stuffed Endive

1/3 cup coarsely chopped walnuts

2 tablespoons honey, divided

Cooking spray

1/4 cup balsamic vinegar

3 tablespoons orange juice

16 Belgian endive leaves (3-4 small heads)

1/3 cup (1 1/2 ounces) crumbled goat cheese

16 small orange sections (about 2 navel oranges)

1 tablespoon minced fresh chives

1/4 teaspoon cracked black pepper

Preheat oven to 350°.

Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

Swiss Cheeseburger with Chipotle Mustard Mayo

I had the most delicious cheeseburger last night.

Nothing overly involved, but with all the "tasty notes".

The burger was grilled with salt, pepper and a dash of Worcestershire sauce, then a nice slice of baby swiss cheese melted on top.

I served it on a toasted onion bun (wanted ciabatta bread but couldn't find any) with my favorite go-to burger slaw. It's a little sweet and a little sour. You can find the recipe here.

 Added a slice or two of onion and some dill pickles, then

for the star of the show, I spread some Chipotle Mustard Mayo on the top bun.

And there you have it......AWESOMENESS!

Linked with Weekend Potluck and Foodie Friday.

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Chipotle Mustard Mayonnaise

1/4 cup mayo
2 tbsp course grain mustard
1 tsp lime juice
1 tsp honey
1 tsp chipotle pepper in adobo sauce (*chipotle puree)
Salt and Pepper

*As for the chipotle puree, I always have a covered glass dish in the fridge with a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.

Roasted Spaghetti Squash with Chunky Red Herb Sauce

What an awesome, delicious, light and easy summer/anytime meal we had last night.

There's really not a lot to it, but the simplicity and fresh herbs really hit the mark.

The chunky red sauce has fresh basil and parsley, along with a few dried herbs, then served over some oven roasted spaghetti squash. The hubby liked his with just a sprinkling of fresh Parmesan, but I added some sauteed garlic shrimp on top of mine.

Very yummy!

Linked with Weekend Potluck and Foodie Friday.

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Roasted Spaghetti Squash with Chunky Red Herb Sauce

1 spaghetti squash, roasted
2 tbsp olive oil, divided use
1/2 onion, chopped
3 garlic cloves, chopped
15oz petite diced tomatoes
1/4 tsp salt and pepper
Pinch of red pepper flakes
1/2 tsp Italian seasoning
1/4 tsp thyme
1/4 cup fresh basil, chiffonade or chopped
1 tbsp fresh parsley, chopped
Freshly grated parmesan

Heat the oven to 400*.

Cut squash in half and clean out seeds and membrane. Drizzle with 1 tbsp of the olive oil and season with salt and pepper. Place cut side up on a baking sheet and bake 40 minutes or until tender. Cool; remove strands with a fork and keep warm.

While squash bakes, heat up the remaining oil in a medium size sauce pan. Add onion and saute until it starts to turn translucent. Add garlic and continue to cook 1-2 more minutes. Add tomatoes, Italian seasoning, thyme, salt and pepper, and a pinch of red pepper flakes. Simmer for 10-15 minutes; add fresh basil and parsley and continue to simmer for 5 minutes. Taste and adjust seasoning if desired. Keep warm.

Serve tomato sauce over squash with fresh grated Parmesan cheese and more fresh parsley.

For the shrimp: I just used some thawed, peeled and deveined large shrimp, which I sprinkled with Old Bay seasoning, a pinch of salt and pepper, then let hang out in the fridge for a few minutes.

Heat a pat of butter and a couple of tsp of oil in a small skillet. Add shrimp and cook 1-2 minutes on the first side, turn and cook another couple of minutes along with 2 cloves of chopped garlic, then sprinkle with parsley.

Baked Parmesan Chicken with Ratatouille

I really liked the combination of this Parmesan chicken with the ratatouille sauce.

It's easy to make, the chicken is crispy (and baked), and the sauce is healthy, fresh and light. Oh, and you get to enjoy gooey melted fresh mozzarella. I mean really, what's not to like.

Linked with Weekend Potluck.

Baked Parmesan Chicken with Ratatouille

1 tbsp olive oil

1 onion, chopped

4 cloves garlic, chopped

Pinch red pepper flakes

1/2 tsp salt

1/4 tsp pepper

2 squash, chopped

1 zucchini, chopped

1 bay leaf

1 tsp red wine vinegar

15oz crushed tomatoes

2 roma tomatoes, chopped

4 chicken breast, boneless and skinless

2 tbsp butter

Salt and Pepper

Oregano

3/4 cup panko

3/4 cup fresh grated parmesan

4oz fresh mozzarella

Heat oil in a large skillet; add onion and cook until it starts to soften. Add garlic, pepper flakes, salt and pepper. Saute 1-2 minutes; add squash, zucchini and bay leaf and continue to sauté for another 2-3 minutes. Stir in red wine vinegar and tomatoes. Bring to a boil, reduce heat and simmer for 15-20 minutes or until thickened.

Heat oven to 450*.

While sauce cooks, melt butter, set aside. In another bowl, stir together panko and parmesan cheese. Season chicken breasts on both sides with salt, pepper and oregano; dip in melted butter, then into panko mixture pressing coating into chicken. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Place a slice of fresh mozzarella on top of each chicken breast and place under the broiler until hot and bubbly. Serve with sauce on top.

Farmer's Market Tortellini Salad

This recipe is slightly adapted from one I tore out of SouthernLiving magazine.

It's perfect for this time of year with all the fresh fruits and vegetables available.

The parmesan vinaigrette is light and wonderful, and would be good 

used on most other salads or as a marinade.

Linked with Weekend Potluck and Foodie Friday.

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Farmer’s Market Tortellini Salad

2 cups halved cherry tomatoes

2 small squash, thinly sliced into half moons

1 small red bell pepper, cut into thin strips 

1 cup fresh corn kernels 

1 cup diced firm, ripe fresh peaches (about 2 medium)

1/2 cup thinly sliced green onions 

Parmesan Vinaigrette

8oz fresh cheese filled tortellini

2 cups shredded chicken (about 10 oz.)

1/3 cup torn fresh basil

1/3 cup torn fresh parsley

Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and parsley.

Parmesan Vinaigrette

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

2 teaspoons lemon zest

3 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

2 garlic cloves

2 teaspoons freshly ground black pepper

1/2 teaspoon table salt

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth. Add basil and parsley; pulse 5 or 6 times or just until blended.

Fruit Pizza

Ok, so this recipe has been in my family for ages and I made it for my 

hubby the first time a couple of nights ago. 

He told me it is now his favorite dessert that I have ever made him, then asked if it was a new recipe. Of course I told him no, that my family had been making it for years. 

He looked at me with this incredulous look on his face and has been talking about me holding out on him every since. He wants one every week for the next month to make up for it, lol.

 It is awesomely good and easy to make so yea, I can do that. 

Oh, and he wants me to make one for MY birthday, instead of cake.

This picture is before the delicious fruit juice reduction, isn't it beautiful.

You can use any fruit that you want but I make sure I use at least one can of something for the juice. I found that the combination of pineapple and mandarin orange 

makes a great combination for the glaze. Oh, and I need to mention the crust.

It is AWESOME. Almost like a buttery shortbread. Not too hard and not too soft. 

It supports the fruit when cut and has a perfect bite.

Linked with:
Weekend Potluck
Meal Plan Monday

FRUIT PIZZA

CRUST

1 1/2 cups flour

1/2 cup powdered sugar

Pinch of salt

3/4 cup butter

1 tsp vanilla

CREAM CHEESE MIXTURE

8 oz cream cheese, room temp.

1/4 cup powdered sugar

1 tsp vanilla

FRUIT TOPPING

20oz can pineapple, drain and reserve juice

11oz can mandarin oranges, drain and reserve juice

Strawberries

Blackberries

Kiwi

GLAZE

1 cup reserved juice from canned fruit

2/3 cup sugar

2 1/2 tbsp cornstarch

1 tsp lemon juice

Heat oven to 350*

Mix flour, sugar and salt; cut in butter and vanilla. Press onto a round pizza sheet or stone. Bake 12-15 minutes (cooking time of the crust is approximate so check it as it cooks) or until light brown. Cool.

Beat together cream cheese, sugar and vanilla; spread over cooled crust.

Arrange fruit of your choice on top.

Stir together glaze ingredients and boil until thick; cool, then pour over the pizza. I used a sauce brush to help spread it on the fruit.

Refrigerate until ready to serve.

3 Birthdays and the 4th of July

Leah (my sister) is what you would call "the hostess with the mostess".

She's very generous and love's celebrating special moments.

With a large family that can be a bit much, especially with 

3 birthdays in July plus the holiday. 

So this year she combined my dad's, mom's and my birthday 

along with the 4th of July. It was a blast!

Everything was so festive.

This is her potting shed all decked out for the 4th. Love it!

Nothing says the 4th like tossing raw eggs at each other. 

Huge fun and my partner and I actually won the 2nd game. Thank You!

This was also a birthday celebration so of course we had to have cake.

And what a cake it was. Not only was it delicious, it looked awesome. Leah has a huge talent for making and decorating cakes. Gorgeous!

Just because I think this bird is awesome.

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Black Eyed Pea Salsa aka Texas Caviar

This is my version of Texas Caviar and I want to let you know, "it rocks".

I made it for the first time for a camping trip my hubby and I took a couple of weeks ago.

We ate the entire jar the minute we cracked it open.

I think it's a great alternative to regular salsa. Also would work great in place of relish on hot dogs, on grilled chicken and I'm sure a ton of other ways that escape me for the moment.

Linked with Foodie Friday and Weekend Potluck.

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Black Eyed Pea Salsa

15oz black eyed peas, rinsed and drained

2 tbsp red onion, chopped

2 tbsp fresh parsley, chopped

2 tbsp red wine vinegar

1 tbsp olive oil

2 cloves garlic, minced

1 plum tomato, chopped

3 tbsp red or green bell pepper, chopped

1 jalapeno, seeded and minced

7-8 shakes of tabasco

1/4 tsp cumin

2 tsp honey

Juice of 1 lime

Salt and Pepper

Stir all ingredients together. Let sit for 30 minutes for flavors to develop.

Fettuccine with Herb Roasted Tomatoes

This is one of those delicious pasta dishes that is full of deep flavor but very easy to make.

I served it along side Caribbean Chicken and some of the 

most awesome Pepper Jack Cornbread.

Roasting the tomatoes covered with the garlic and seasonings is the key.

Delicious!

Linked with Sunflower Supper Club & Foodie Friday.

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Fettuccine with Herb Roasted Tomatoes

2 pounds medium plum tomatoes (10 to 12), halved lengthwise
1/2 cup olive oil, divided use
4-6 cloves garlic, minced
1 tbsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp pepper

1 onion, chopped

8oz  tomato sauce

2 tsp sugar
8 oz  fettuccine

1/4 cup freshly grated parmesan cheese

Fresh basil, if desired

Preheat oven to 400°F.

Place tomato halves, cut side up on baking sheet lined with foil and sprayed.

Mix 1/4 cup of the oil, minced garlic and seasonings in a small bowl; spoon over tomatoes. Drizzle with 1 tablespoon of the remaining oil. Roast 30-40 minutes or until tomatoes are soft.

Heat 1 tbsp of oil in a large skillet over medium-low heat and saute onion with a pinch of salt and pepper until softened. Add roasted tomatoes and juices to the skillet and break up with a potato masher (I like to pull most the skin off of the tomato before adding). Stir in tomato sauce and sugar; bring to a simmer.

Prepare pasta as directed on package until al dente. Add to the skillet along with parmesan cheese and basil. Toss to combine.

NOTE: I like to cook my pasta just shy of al dente and add it to the sauce with tongs so some of the cooking liquid gets added, then toss it well with the sauce and cheese while still on the heat.

Adapted from McCormick recipe.

Pepper Jack Cornbread

I know I'm not the only one that hoards recipes. So when I tell you I came across this one that I had printed out who knows when, with no information other than the ingredients and directions, and that I have no idea where it came from, I know you understand.

What I can tell you about it is that it's totally amazing. Really moist with a wonderful kick.

Just wait until I tell you what I did with the leftovers.

Here's a hint.

Linked with Weekend Potluck.

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Pepper Jack Cornbread

1/2 cup butter, divided use, chilled and cubed

1 cup onion, chopped

1 3/4 cups cornmeal

1 1/4 cups flour

1/4 cup sugar

1 tbsp baking powder

1 1/2 tsp salt

1/2 tsp baking soda

1 1/2 cups buttermilk

3 eggs

1 1/2 cups pepper jack cheese

1 1/3 cups frozen corn, thawed and drained

2 oz roasted marinated red peppers, drained and chopped

1/2 cup fresh basil, chopped

Preheat oven to 400*. Butter a 9x9x2 baking pan.

Melt 1 tbsp butter in medium skillet; sauté onion until tender; cool.

Mix cornmeal, flour, baking powder, sugar, salt and soda in a large bowl. Add 7 tbsp butter and rub with fingertips until mixture resembles coarse meal.

Whisk buttermilk and eggs to blend; add to dry ingredients and stir until blended. Mix in cheese, corn, red peppers, basil, and onion. Transfer to prepared pan.

Bake cornbread until golden and tester inserted comes out clean, 40-45 minutes. Cool 20 minutes in pan before serving.