Light Refreshments Served

GINGERSNAPS by Holli

Christmas without gingerbread is like Halloween without ghosts, Donny without Marie, Dennis Rodman without tats, Adam Lambert without eyeliner, Tiger Woods without…let’s just stop there, shall we?  So when Holli emailed me her recipe for Gingersnaps I was intrigued.  In my opinion, gingersnaps are an overlooked and underappreciated cookie.  But as my state of Colorado is currently experiencing sub-zero temperatures for the 63rd day in a row now, the thought of not leaving my house and letting the smell of cinnamon and cloves fill my kitchen seemed like a good idea.  Not to mention cinnamon is an anti-inflammatory, anti-microbial, and helps regulate your blood sugar levels which in layman’s terms means they are completely suitable for breakfast.

This recipe for Gingersnaps does not disappoint.  The thin coating of sugar and cinnamon bakes the cookie to a crispy exterior, leaving the inside gooey and moist.  I only encountered two obstacles while baking this cookie this morning.  One, the recipe called for ground cloves and I only had whole.  Two, it also called for 3/4 cup UNsalted butter.  I only had 1/2 cup, so 1/4 of my recipe is tainted with salted butter.  Holli, please don’t be mad at me.  To solve my clove debacle, I got out my trusty meat tenderizer from Pampered Chef:

then I poured some of the cloves onto a plate:

And then I honed my inner-Anasazi and used my man hands to crush them into pieces:

Within minutes I had enough for my recipe:

Normally I would have just run to the store to get some ground cloves, but remember the part where it’s cold enough outside to make the Abominable Snowman want to wear a coat?  Let’s just say I was motivated.  It’s okay though, because look what happened when I was all done:

Oh!  And one more thing.  Holli’s recipe didn’t call for this but I added chocolate chips to my recipe for a little extra texture and flavor contrast.  The bittersweetness of the chocolate combined with the dense flavor of the gingersnap is a pleasant surprise and will leave you wanting more and more!  Here’s the recipe (FINALLY.  I KNOW.) ~ thanks Holli!

Combine:

2 1/2 cups flour

1 1/2 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. GROUND cloves

1/2 tsp. salt

2 tsp. baking soda

In separate bowl, combine and mix for two minutes on medium speed:

3/4 cup UNsalted butter, room temperature

1 cup sugar

1 egg

Add to butter/sugar ingredients and mix for another minute:

1/3 cup molasses

Add dry ingredients to wet ingredients and mix thoroughly.

Optional:  Add a couple of handfulls of chocolate chips

Roll into balls and coat in mixture of 1/2 cup sugar + 1 1/2 tsp. cinnamon.  Bake 10 minutes at 375 degrees.  Cool for one minute before transferring to cooling rack.

My husband doesn’t generally like desserts.  Heaven only knows how we ended up together.  I remember going over to a friend’s house one time for dinner and she, who knew about Cory’s lack of enthusiasm for the final course, tackled this challenge by trying to reel him in with a sugar free apple pie.  I was all, “Dude.  It’s like you’re not even trying.”  Anyway, there are only a couple of things that prey on Cory’s weakness – crème brulee, peanut m&m’s, peanut butter m&m’s, and Reese’s peanut butter cups.  That’s why, after looking over the plethora of cookie recipes that have been sent to me over the last few days, I decided that the first one I had to try was the Chocolate Peanut Butter Cup Cookies.

This one is brought to us by “Tia Juana”, a girl who married a guy that Cory used to room with in college.  I met her once, and for some reason I recall that she was wearing a blue dress with big white polka dots at the time.  I guess I remember it because I was thinking how cute the dress was and how I would love to have one just like it.  I have probably changed my mind since then, because polka dots can be disappointing with all the dizziness and disturbing reminders of Minnie Mouse and her gigantic fake smile.  Still, it made sense at the time.

Anyway, the cookies.  Just looking at the ingredients makes me feel like I’m flipping the bird to Bob & Jillian, which should probably not feel as good as it does.  Seriously though, it’s like a peanut butter cookie mixed with a chocolate cookie that doesn’t just add the chocolate chips to liven up the texture, but cut up peanut butter cups.  And then when Tia Juana says to put the cookies on the sheet in quantity of THREE TABLESPOONS at a time it’s as if I knew her in the pre-existence.  The cookies are huge, moist, and while I usually prefer my peanut butter cups at room temperature, I do make rare exceptions.  This would be one of them.  I think I’ll pop a few with a tall glass of milk tonight while I watch “The Biggest Loser” finale.  (Go Amanda!)  Enjoy!

Chocolate Peanut Butter Cup Cookies

2 1/4 cups flour

1/3 cup unsweetened cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup butter or margarine, softened

3/4 cup smooth peanut butter

3/4 cup light brown sugar – firmly packed

3/4 cup white sugar

1 tsp. vanilla extract

2 large eggs

10 peanut butter cups – regular size – cut pie-like into 8 pieces

1 pkg. semi-sweet chocolate chips

Heat oven to 350 degrees. In bowl combine flour, cocoa, baking soda, and salt. Set aside. In large bowl with electric mixer at medium speed, beat butter, peanut butter, brown sugar, white sugar and vanilla about 3 minutes until light and fluffy. Add eggs, one at a time; beat until thoroughly blended after each addition. On low, gradually beat in flour mixture until smooth. Stir in Peanut Butter Cup Pieces into dough along with the chocolate chips. Drop dough, 3 Tbsp. per cookie, onto ungreased cookie sheet, spacing about 1 inch apart. Bake 13-15 minutes until dry and slightly firm to the touch. Let cookies cool before removing from cookie sheet.

I’ve been meaning to make the famous Lion House rolls from my Lion House Bakery cookbook, but I keep getting waylaid by quick and tasty sweet treats. This chocolate chip cookie with coconut in it may be my neighborhood Christmas gift this year. Here’s what’s great about it: You know how sometimes you want cookies immediately so you forget/overlook softening the butter and then your cookies fry out and it’s a huge waste of time? This recipe simply has you cut in the butter. Genius. Brigham Young didn’t marry all those Lion House cooks for nothin. Kidding! Not really kidding.

Hu La La Surprise Cookies

2 1/2 cups flour

1 cup sugar

1 cup brown sugar

1 t baking powder

3/4 t baking soda

3/4 t salt

1 cup butter

2 cups coconut

2 cups rolled oats (healthy!)

3 eggs

1 t vanilla

2 cups milk chocolate chips (semi-sweet is also good)

Preheat oven to 350 degrees. In a medium mixing bowl, combine flour, sugars, baking powder, baking soda, and salt. Cut in butter and mix until well blended. Ad coconut and oatmeal and mix briefly. Add eggs and vanilla. Mix well. Stir in chocolate chips. Bake 10-12 minutes. Makes 3 1/2 dozen cookies.

They will turn out. I promise. And they are basically just chocolate chip cookies but really chewy and incredibly healthy. Enjoy. Let’s all make them today and not do anything else. It’s snowing here. Can I get an amen?

Summer’s Nectar Lemonade

Stace (Mood/Emotive Guru/Value for the Dollar): Sammy’s has a simple, hip, creative atmosphere with meaty burgers, piles of fries (both spuds and sweet potatoes) and shakes all fairly priced for a total of $10-13. If you’re daring and looking for a fun, taste bud adventure take your kids to chat over a shared pie shake (great idea Drew!)! Or…. if you’re looking for a small local diner with live music try their Summer Spectacular series on Friday nights, eat outside and after dinner enjoy a free ice cream cone!

Kacy (Beverages/Ice/Topics Discussed): While Sammy’s does offer free refills, the pepsi machine is behind the counter which means you have to ASK for them. That’s not free to me. I like to get my own. Because I can drink a lot. And I want to drink a lot without shame. Pepsi instead of Coke? It’s a mistake, but not a fatal one.

Jenny (Celebrity Specialist): It’s not hard to figure out which celebrities would be found at Sammy’s because there are poloroids of them on the walls. Without studying those photos, however, I’m gonna go with Any Osmond (except Marie . . . shhhhhhhh), especially David, who happens to be friends with Sammy. Speaking of Davids, Li’l Mister Archuleta would (and likely has) enjoyed a pie shake or two. On any given day, I’d say George Wendt would happily spend the afternoon at the counter (on the corner seat, of course), contemplating which scripture tote to purchase. Seated in the far corner, just to Get Away From It All: Jon Gosselin (Kate brought in the entire brood last week and was completely Put Out that there wasn’t room for all her crew, and that she couldn’t get her food in three minutes).

Hailey (Shakes/Dessert Specialist): To say that I was disappointed that Sammy’s ice cream machine was broken is a gross understatement. Utterly and completely devastated is more like it. I had been looking forward to a Sammy’s pie shake for a whole week, as I had enjoyed it once in the past. I dreamed of banana cream pie goodness the night before and woke up hungry! So, I sat there and shed tears over my sweet potato fries, but invisible tears because it was Kacy’s birthday and I didn’t want to be the Debbie Downer. The worst part of it all is that, not two minutes after I left, my friend who was going in as we were leaving texted me to say that they were now serving shakes. Oh, the inhumanity!! Whatever. Get the banana cream pie shake when you go. IF YOU CAN. (I’m not mad.)

Lisa (Fries/Fry Sauce): Sammy’s has two choices: a battered “regular fry” (a thicker thin fry–believe me, that makes a lot of sense in my mind) and the “sweet potato fry.” When I asked the waitress which one I should order, she told me “do half-and-half!” Which I did and was thoroughly delighted and felt that I had eaten two, versus one, servings of vegetables that meal. I would order the half-and-half again and again. The fry sauce was homemade and thick. I ate it all. That should say it all.

Brett (Hipness/Coolness Factor): Whether or not you love the food at Sammy’s, there’s no denying the atmosphere there is very loose, welcoming and, ultimately college scene friendly. It’s not that they are trying to be “hip” either. Sammy’s owner Sam Schultz is a promoter and scene virtuoso. He’s been able to use his burger joint as a way to get the word out about talented local musicians by hosting evening concerts with Mindy Gledhill, Jarrett Burns, Jackie Tohn, The Jets and more, often for free or for a very low price. Check it out: http://sammyscafe.blogspot.com/

Topher (Burgers): I was more than happy with my hamburger at Sammy’s. I had “The Masterpiece.” At first I saw that it had BBQ sauce on it and I thought to myself, Gross. I hate BBQ sauce! And mixed with avacado and bacon? Now I’ve heard everything! But it was a wonderful combination. The hamburger was substantial and very meaty, as a hamburger should be. It didn’t taste like something I might make on my own grill at home, it tasted fancy, like something a famous person would make on their grill at their home. And Sammy’s is right in our own backyard! Please do not hesitate to try “The Masterpiece.” If you gobble it down in even half the time it took me, that’s a real achievement!

My only negative experience with this hamburger was when Kacy brought up the whole story about Gary Gilmour. And then I was thinking about a bunch of dead people while I was eating. But I quickly thought about something else. And it was Kacy’s birthday, so I guess she’s entitled to whatever story she wants to tell.

Happy Birthday, Kacy! Everyone should go and eat this burger (with two kinds of fries.).

Last night we had a Chickin’ Lickin’ pot luck dinner at the church.  I was scrambling last minute for something to bring and here is what I came up with, it is a variation on a recipe I used a couple weeks ago.

Coconut Chicken (appetizer)

1 lb Chicken Tenders

1/2 bag flaked coconut

1 c. Coconut milk

1 tsp salt

1/2 tsp pepper

1/2 tsp curry powder or 1 tsp if  you like it spicier

Heat oven to 400 degrees. Spread coconut on a cookie sheet.  Toast in the oven until just barely golden brown, about 7 minutes. (Keep your eye on it so it doesn’t burn.) Cut chicken into 1 inch cubes place in a mixing bowl.  Toss with salt, pepper and curry powder.  Pour coconut milk over chicken mix until well coated.  Once the coconut is toasted pull out of the oven and let stand for 2 minutes.  Then coat the coconut milk chicken in the flaked coconut, place on a new greased baking sheet.  Bake the chicken pieces at 400 degrees for 15 minutes until they are golden brown.  Serve with Mango Salsa.  PDF version.

This recipe is super easy and so mmm good!  I love recipes where you can use a cake mix as the base, it cuts out half the work!  These brownies are sure to be a hit with the family.

Brownie layer:

1 chocolate cake mix (or you could use a brownie mix and make according to the directions on the box, then just skip to the cheesecake layer.)

1/2 cup melted butter

1 egg

Mix all ingredients together and spread in a greased 9×13 pan.

Cheesecake layer:

8 oz cream cheese

2 eggs

2 cups powdered sugar

Beat ingredients together and pour over the top of the brownie layer.

Bake at 350 degrees for 40 minutes.

We made appetizers the other night for dinner and I found this recipe hiding in my recipe box.  It turned out amazing!  The sauce and egg rolls both are sure to be a hit with the whole family.  Click the link for a pdf version. easy-egg-rolls-and-sauce

Easy Egg Rolls

1 package egg roll wrappers

1 bag Coleslaw mix

1 tsp soy sauce

½ tsp ginger

½ tsp salt

Dash of pepper

1 tsp sugar

1 Tbsp sesame oil

Toss coleslaw mixture and all other ingredients minus the egg roll wrappers in a bowl. Take one wrapper place in a diamond shape in front of you. Spoon small amount of coleslaw and seasoning mixture on to the bottom corner of wrapper, roll half way, fold in the sides and finish rolling. Brush water on the end flap to hold it closed. Continue until all the rolls are finished. Heat ¼ inch of oil in a frying pan over medium heat. Place 5-6 rolls into the frying pan. Rolls the egg rolls on each side to fry evenly. It should take between 5-7 minutes to do each batch. Variations: add cooked chicken, sliced mushrooms or other veggies.

Citrus Ginger Sauce

A delicious dipping sauce for egg rolls, crab Rangoon or use on stir-fry.

1 ¼ cup water

1 Tbsp corn starch

¾ cup brown sugar

¼ cup soy sauce

2 Tbsp fresh ginger or ½ Tbsp dry

1 tsp fresh garlic pressed or minced

2 Tbsp Lime Juice

1 Tbsp Lemon Juice

Optional ¼ tsp ground red pepper flakes

In a sauce pan, mix all ingredients. Simmer until thick. Finished product will look like a glaze.

This pumpkin chowder is delicious in its own right, but if you want to really “wow” them, serve it in hollowed out pumpkins. To make these pumpkin bowls, choose small eating or sugar pumpkins, scrape out all the strings with a spoon, but leave them thick enough to stay sturdy with the chowder inside. Yum.

1/2 lb. bacon, diced
2 cups chopped onions, white or yellow
2 tsp. Curry powder
2 Tbsp. all-purpose flour
1 lb. eating or sugar pumpkin, peeled, seeded, and cut into 1-inch chunks (save the seeds)
2 large potatoes, peeled and cut into 1-inch chunks
4 cups chicken stock or canned chicken broth
1 cup half-and-half
Kosher salt and freshly ground pepper
Toasted pumpkin seeds for garnish
Chopped scallion for garnish

1. In a large stew pot or Dutch oven, cook the bacon over low heat, about 5 minutes.

2. Add the diced onions and cook about 10 minutes, until onions begin turning clear. Add curry powder and flour and stir to coat.

3. Add chicken stock, pumpkin, and potatoes. Bring to a boil, then reduce heat and simmer until vegetables are tender, 15-20 minutes. (I like to extend this simmering period by about 10 minutes because I like the veggies mushy.)

4. Add half-and-half and season to taste with salt and pepper. Simmer until the chowder is heated through, but do not boil. Garnish and serve!

Click here for a PDF version to print.

If you’ve been following the emotional journey that is Bunco Night for Kristy, you will know what I’m talking about when I mention the Fruit Tarts she made. My mouth has been watering since I saw that picture. But be warned. Kristy says: This dessert will help you make friends, so make sure that’s what you want before taking it to your next gathering. I think she’s definitely right. Here’s the recipe. Click here for a PDF, printer-friendly copy.

Crust
3/4 cup softened butter
1/2 cup powdered sugar
1 1/2 cups flour

1) Heat oven to 300.
2) Beat butter and powdered sugar until light and fluffy; blend in flour.
3) Press into 9×13 pan, a round pizza pan, or in this case I cut them out into individual circles with a glass to make more aesthetic individual servings.
4) Bake 20-25 minutes, then cool completely.

Filling
1 2/3 cup (or 10 oz.) Vanilla or White Chocolate chips
1/4 cup whipping cream
8 oz. softened cream cheese

1) Microwave chips and whipping cream together on HIGH for 1 to 1 1/2 minutes.  Stir until smooth and melted together.  Beat in cream cheese.
2) Spread over cooled crust.

Fruit
Arrange whatever fruit happens to be in season over the filling.

Glaze
(you could probably avoid this step if you want, but it makes the dessert look really pretty)
1/4 cup sugar
1 T corn starch
1/2 cup pineapple juice (I usually pour off the juice from some kind of canned pineapple product)
1/2 teaspoon lemon juice

1) In small saucepan combine sugar and cornstarch; stir in juices.  Cook over medium heat, stirring constantly, until thickened; cool.

2) Pour over fruit which is over the topping which is over the crust which makes everybody happy when all put together.

Zucchini season: an embarrassment of riches. And to celebrate, we have not one but THREE zucchini recipes to share:

Chocolate Zucchini Muffins

Zucchini Frites (what are frites?)

Zucchini Ribbon Salad

Click through for printable PDF copies.

After getting a couple of massive zucchini from a neighbor, I also tried this recipe on Sunday. It comes out tasting a lot like another Mormon classic– Funeral Potatoes! Especially if you choose to add sour cream. I’ve never tasted zucchini quite like it.

Enjoy!