I LOVE these cookies! I think it's because traditionally, cookies are really sweet. And don't get me wrong, I'm the biggest fan of sweet desserts. But sometimes, you want a dessert with a little more...flavor. And that is exactly what these gingersnaps have. Sweet but not too sweet, sharp without being overwhelming, all while still maintaining their true cookie identity. What's not to love? I made these just because I wanted to, on a Friday afternoon after work when the weekend had just begun and I felt like I had all the time in the world. But you can make them anytime, because they are easy and versatile and the ingredients are most likely already hanging out in your pantry, begging you to make something fabulous out of them! ♥, Frieda Jacked-Up Gingersnaps Yield: 36 cookies Ingredients: 1 cup light brown sugar 3/4 cup canola oil 1/4 cup molasses 1 large egg 2 cups all-purpose flour 2 teaspoons baking soda 1/4 teaspoon salt 1 teaspoon ground cloves 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 cup white sugar (for sprinkling) Directions 1. Preheat oven to 375 degrees. 2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. 3. Combine the dry ingredients - flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the wet ingredients. 4. Roll dough into small balls (about the size of a quarter). 5. Dust white sugar on tops of balls. 6. Place 2 inches apart on greased cookie sheets, or on cookie sheets lined with parchment paper. 5. Bake for 8 to 10 minutes.
Image Source: Flicker - piX1966
A pomegranate can be one of the most aggravating fruits to prepare. When I was younger, my mom, in her wisdom, convinced me and my siblings that de-seeding pomegranates was not only fun, it was a privilege. We would actually fight over who got to seed the pomegranates! My mom would cover the kitchen table in plastic, and we would have the best time peeling those stubborn little seeds away from the membrane. As I grew older, I began to gravitate towards the prepared produce section of the grocery store in search of pre-seeded pomegranate seeds, despite their outrageous markup. However, recently I discovered a fabulous, and, dare I say life-changing, technique for de-seeding pomegranate seeds. In one of our recent posts, Festive Pomegranate Harvest Coleslaw, I promised that I would write up a post on how exactly to seed a pomegranate without the mess.
So, here you go!
1. Slice your pomegranate(s) in half.
2. Fill a large bowl halfway with water.
3. Drop the pomegranate halves in the water, and, using your hands, gently peel apart the membrane from the seeds. The membrane and rind will float to the surface of the bowl.
4. Once the seeds and membrane have been completely separated, skim the top of the water; removing all the pieces of membrane and rind.
5. Drain the seeds into a colander.
This is one of those recipes that looks like you spent way more time on it than you actually did. Special enough for dinner parties or impressing the in-laws, yet easy enough for Monday night dinner. I served the chicken on our 10.25" Masterpiece White and Silver Plates, which are actually on sale right now. Let me know how they turn out! - Temima Serves 6 Ingredients: 6 boneless, skinless, chicken breast halves, pounded thin 2 large eggs 3/4 cup bottle Italian dressing 2 cups seasoned breadcrumbs 6 slices pastrami 1/4 cup honey Directions: 1. Preheat your oven to 350˚. 2. Beat eggs in a bowl and coat chicken breasts in egg. 3. Pour breadcrumbs into a second bowl, coat one side of chicken breasts in breadcrumbs. If the breadcrumbs don't stick, recoat in egg and breadcrumbs. 4. Lay one slice of pastrami on the other side of the chicken breast. 5. Carefully roll up the chicken breast and pastrami and place seam side down onto a lightly greased baking pan. 6. Drizzle rolls with honey, then pour Italian dressing over rolls. 8. Bake at 350˚ for about 40 minutes, or until no longer pink inside.
Cake pops are super party treats because of how easy they are to make in advance and serve. Check out this spooky recipe! Get started by gathering your supplies: Lollipop Sticks, Black Jimmy Sprinkles, Black Licorice Pinwheels, Black Candy Melts, Wilton Candy Eyes. Also, it's a good idea to always have toothpicks handy. Step 1: Using your recipe of choice, roll cake into a ball. Step 2: Dip a lollipop stick in melted black candy melts about 1/2 inch. Place that end into one side of the ball. Go about half way. Step 3: Dip the cake pop into the black candy melts. After the pop is completely covered, gently tap the stick on the edge of the bowl to drip off the excess. *Note: Since these pops will stand upside down, it's best to place them on wax paper to give stability as they dry. Step 4: As the candy melt hardens, place two Wilton Candy Eyes on one side for the face. Step 5: Immediately after, sprinkle Black Jimmy Sprinkles all over the cake ball. Step 6: Cut black licorice pinwheel to desired length. Applying the legs can be done one of two ways: Option A: After the pop dries completely, poke a hole with a toothpick at each point you want to attach a leg, deep enough so the licorice stays on its own. Insert and curl the legs as shown in the picture. Option B: Immediately after step 4, place licorice pieces on the cake ball. With this method you have to work quickly. As the candy melt hardens, place all legs and allow plenty of time to set up. Recipe from: 365cakepops.com