Cranberry Orange Muffins

As I mentioned here, Thanksgiving this year was a bit different than in years past. The biggest difference for me is that we didn’t spend it in Winston-Salem. Instead, we spent the weekend at the beach. Because we celebrate the holidays with so few family members - the result of my parents’ siblings and their families living in Australia and Kansas - it was logistically easy to move our five-person gathering to the beach. Jason and I drove down after eating Thanksgiving brunch with his family, making it there just in time to eat, but not prepare, any of Thanksgiving dinner.

We spent the weekend doing a whole lot of nothing. I wrote several blog posts, baked tasty muffins, finished reading Hotel at the Corner of Bitter + Sweet, ate shameful amounts of food (though in small but frequent meals, as my stomach seems to be getting smaller as quickly as my belly is getting larger), watched two terrible movies, all while continuing to marvel at every kick, and punch, and hiccup that little snow pea delivers.

Several friends and acquaintances, especially of the male variety, have asked me if it is weird or strange to feel the baby moving around. Pre-pregnancy, I would have asked the very same questions but now that I am experiencing it, I have to say that it neither weird nor strange.

Instead, it is a little frightening, as every single movement is a reminder that this is real. And each shift in position leads to another question: Will she inherit my impatience? What about my haphazardly wavy hair? What kind of baby, toddler, adolescent, and adult will she be? Will we have a strong relationship?

It is also awe-inspiring. There is child - a daughter - that has grown from a tiny single-digit mass of cells into a human being that has bones and muscles and is able to kick me square in the ribs on a daily basis. Someone that we will finally get to meet in less than six weeks (if she is on schedule).

But mostly these bumps and turns and pushes are comforting. If she is kicking and rolling around in there, she must be thriving, right? And the physical discomfort I experience must be indicative that she is growing into a healthy, ready-to-be delivered baby.

In the last week or so, these movements have grown a little more predictable, a little more persistent. If I’m stressed, she moves less. When I am ready to go to bed, she moves more. And about five minutes after I’ve eaten, she moves most! Given the holiday that celebrates thankfulness through the abundance of food, it should come as no surprise that I experienced quite a bit of movement this weekend. These muffins specifically got her tossing and turning!

Cranberry Orange Muffins
adapted from Obsessed with Baking

Makes 14 muffins

Preheat oven 400º

In an electric mixing bowl, combine:
1 1/4 cup sugar
3 large eggs
Beat for 1-2 minutes.

Mix in:
1/4 cup melted butter
1/4 cup vegetable oil
3/4 cup buttermilk
1/4 teaspoon vanilla
1 tablespoon orange juice
zest of one orange

Mix in until just incorporated:
2 1/2 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg

Add:
1 1/2 cups fresh cranberries

Line muffin pan with liners.

Fill each halfway with batter. Add 1 teaspoon leftover cooked Thanksgiving cranberries.* Use a skewer to swirl in the cooked cranberries. Fill to liner’s rim with the remaining batter.

Bake 17 minutes. Once toothpick comes out clean and tops of muffins are golden brown, remove from oven. Remove muffins from pan and place on cooling rack.

Prepare orange glaze and orange-zest sugar.

*If you don't have leftover cranberries, add 1/2 cup raw cranberries, 1/4 cup sugar, and 1/4 cup orange juice to a small saucepan and let simmer covered 10-15 minutes over medium heat.

Orange Glaze
In a small cereal bowl, combine:

1/4 cup sugar
1/4 cup orange juice
Microwave 90 seconds.

Orange Zest Sugar
In a medium cereal bowl, combine:
1/4 cup sugar
1 teaspoon minced orange zest

Hold muffin upside-down and dip the top of the muffin in the orange glaze. Let excess glaze drip off and then dip the top of the muffin in the orange zest sugar. Repeat. Serve warm with a dollop of butter.

Eat up!

Pecan Pie with Orange Zest

One of the dishes I most enjoy during the holidays is Pecan Pie. Unfortunately, it often just isn’t that good! Thankfully, for our Fakesgiving meal, Evan made a stellar pecan pie (with a gluten-free crust, no less!). Shelley commented on how much she liked it and pointed out that one of the worst things about many pecan pies is that the filling is often gritty.

When I was trying to decide on what dessert to make for my family’s Thanksgiving dinner, I got to thinking about Shelley’s comment. I’d made a pecan pie before and thought it turned out pretty well, so I decided to make one again this year and see if I could figure out how a pecan pie went wrong.

As far as I can tell, there are two things pecan pie-makers can do to avoid the pitfalls I associate with pecan pies. The first problem is the one Shelley pointed out: gritty filling. Fixing this problem is all about technique. Instead of just combining the sugars and syrups in a bowl with all the other ingredients, you’ll first want to cook them in a skillet at a low temperature. This allows the brown sugar to dissolve into the liquids. The trick is not to allow the syrups to get to hot, as this can cause them to begin to caramelize and then crystalize.

The second problem is that because pecan pie has two fairly expensive ingredients, it is an expensive pie to make. Too often, the filling is heavy on the cheaper ingredients (corn syrup + brown sugar) and light on the more expensive ingredients, like pecans and maple syrup. This results in a pie that is heavy on sugary, somewhat tasteless filling and light on nuts. Fixing this problem is easy, if not kind to the wallet. Buying in bulk at stores such as Sam’s and Costco and/or keeping an eye out for sales in your local grocery store can help eliminate this problem.

Pecan Pie with Orange Zest

Kelley Gondring

Preheat oven 375º

Prepare 1 baked pie crust.

In a small skillet, melt over medium heat:
1/2 cup unsalted butter

Whisk in:
3/4 cup pure maple syrup
3/4 cup brown sugar
1/2 cup light corn syrup
Reduce heat to medium-low and continue to whisk until the brown sugar dissolves, about 7 minutes. Do not allow the mixture to boil (a slight simmer around the edges is okay). Remove from heat and allow to cool for 5 minutes.

In a medium bowl, combine:
3 large eggs
1/4 cup fresh squeezed orange juice
1 tablespoon grated orange peel
2 teaspoons vanilla
1/4 teaspoon salt
Whisk in 1/4 cup of the syrup into the bowl. Repeat with an additional 1/4 cup before adding in the remaining syrup. [Slowly adding the syrup instead of all-at-once prevents the eggs from cooking.]

Add:
2 cups toasted pecan halves

Pour into the baked pie crust. Bake 50 minutes or until the center of the pie is set.

Cool at least an hour before serving.

Serve with vanilla ice cream or freshly whipped cream.

Eat up!

Sweet Potato Biscuits with Country Ham

Thanksgiving 2012 was a different affair than in years past. Instead of eating Thanksgiving lunch AND Thanksgiving dinner - both with turkey and all the fixings, we debuted Thanksgiving brunch with Jason’s family. I wasn’t exactly sure what dishesThanksgiving brunch would yield but it ended up working out wonderfully. I was a bit afraid that folks would try to make turkey, stuffing, green bean casserole, etc. into a brunch meal but thankfully, we ended up with some brunch favorites like Eggs Benedict, pancakes, and fruit with yogurt and granola, along with autumnal Pumpkin Muffins, Pumpkin Coffee Cake, and Sweet Potato Biscuits.

Sweet Potato Biscuits with Country Ham

adapted from America’s Test Kitchen

Makes 16 biscuits

Preheat oven 425º

Prick all over with a fork and then place on a microwave safe plate:
~2 pounds sweet potatoes
Microwave potatoes for a total of 15 minutes, flipping every 5 minutes. Remove from the microwave and cut each potato in half. Let cool for about 15 minutes before scooping out the flesh.

Measure out 2 cups of cooked sweet potatoes and place in a large bowl. Reserve any leftovers for another use (like adding to traditional mashed potatoes).

Mix into the potatoes:
2 tablespoons apple cider vinegar
Place in the refrigerator for about 15 minutes to allow the potatoes to continue to cool.

In a food processor, combine:
3 1/4 cups cake flour
1/4 cup dark brown sugar
5 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
8 tablespoons unsalted butter, cut into small cubes
4 tablespoons vegetable shortening
Pulse together until the ingredients form a coarse meal.

Remove the sweet potatoes from the refrigerator and add the meal to the bowl. Use a spatula to fold the potatoes into the flour to form a moist dough. Invert the bowl onto a clean, lightly floured counter. Use hands to create one cohesive ball of dough. Knead dough until smooth, about 10 turns.

Lightly flour the top of the dough. Place a piece of waxed paper over the top of the dough and use a rolling pin to roll out dough so that it is about 1” thick. Use a biscuit cutter or the top of a round water glass (2 1/4” in diameter) to cut out biscuits. Repeat until all the dough is used, making 16 biscuits.

Place biscuits on a lightly greased cookie sheet.

In a small bowl, melt:
2 tablespoons unsalted butter
Brush butter over tops of precooked biscuits.

Bake for 18-22 minutes so that the tops of the biscuits are golden brown.

Cool 15 minutes.

While the biscuits are cooling, prepare 1/2-3/4 pound country ham.

Cut ham into biscuit-sized pieces.

Place in a skillet over medium heat, 60 seconds on each side.

Remove excess fat.

Cut biscuits in half and place 1-2 pieces of country ham on each biscuit.

Eat up!

Gingerbread Cheesecake

This evening, our friends gathered for our second annual Fakesgiving. That's right - Fakesgiving. So named and organized by our friend, Chris, Fakesgiving is a Thanksgiving meal held the Sunday before the real deal holiday. This year we had a smaller crowd than last year, but to be honest, I enjoyed it more than last year. I think it is because smaller meant more manageable, so 1) everyone at the table could participate in the conversation; and 2) everyone could fit around one dinner table (as opposed to last year where some folks were relegated to the "kids" table).

I also really enjoyed that the whole thing felt less rushed. I remember last year's gathering to being a much more efficient affair. Friends arrived, friends ate, friend left. This year, however, while our start time was four o'clock, we didn't have our first course until around 5:30. Plus, we ate in courses, helping to slow things down and let our food settle.

Jessa had the great idea of plating the salad she made (meaning I actually ate the salad!), which we paired with Shelley's Curried Carrot Soup. The main meal had all of the traditional favorites, including a fourteen pound turkey, green bean casserole, corn casserole, sweet potatoes, and cranberries. We also had several non-traditional spins on traditional dishes, like gluten-free dressing, gluten-free macaroni and cheese, and stuffed pumpkin. And dessert included apple, pumpkin, and pecan pies, as well as gingerbread cheesecake. Needless to say, everyone left full and satisfied.

Towards the end of the evening, when only a handful of us were left watching football, I found it completely appropriate when Auld Lang Syn came on Pandora radio. New, newish, or old, good friends are priceless.

Gingerbread Cheesecake
Kelley Gondring

Preheat oven 350º

Crust
Combine in a medium bowl:
1 1/2 cups gluten-free ginger snap crumbs
4 tablespoons melted butter*
1/4 cup brown sugar
Thoroughly mix so that all ingredients are well incorporated. Pour mixture into a greased springform pan. Spread crumbs evenly across the bottom, using your fingers to firmly pack. Place in refrigerator.

*If using regular, full-of-gluten ginger snaps, increase butter to 6 tablespoons

Custard
In an electric mixing bowl, add:
2 eight ounce packages cream cheese, softened
2 eight ounce packages reduced fat cream cheese, softened
Using the paddle attachment, mix at moderate speed for thirty seconds.

Scrape down the sides of the bowl and slowly add:
2/3 cup brown sugar
1/2 cup whipping cream
2 tablespoons molasses
1 1/2 tablespoons ground ginger
1 tablespoon freshly grated ginger
1/4 teaspoon cinnamon
1/8 teaspoon ground black pepper
1/8 teaspoon ground cloves

Mix 1 1/2 minutes so that the ingredients are smooth and creamy. Half way through, scrape down the bottom and sides of the bowl. Over beating the batter will result in it rising too much and then falling when it cools, so set a timer if necessary.

One at a time add:
4 large egg yolks
Beat until yolk is just incorporated. Scrape down the sides of the bowl and repeat.

Pour batter into the spring-form pan over top of the ginger snap crumb crust. Bake for 30 minutes. Reduce heat to 325º and bake an additional 10 minutes. While the cheesecake is baking, prepare sour cream topping.

Sour Cream Topping
In a small bowl, combine:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla
Spread over top of the cheesecake after it has baked at 325º for 10 minutes. Place back in oven and bake 7 additional minutes.

Turn off the oven and use a wooden spoon to hold the oven door ajar. Let the cheesecake sit for an hour.

Remove cheesecake from oven and let cool completely before refrigerating. Refrigerate at least 6 hours before serving.

Decorate as desired. [I sprinkled the top of each slice with a bit of turbinado sugar and made little baby ginger snaps, which I placed on a pillow of whipped cream.]

Eat up!

Shelley's Curried Carrot Soup

Shelley's Curried Carrot Soup
Shelley Sizemore

Serves 10 [as an appetizer]

In a large saucepan, heat:
1 tablespoon olive oil
2 tablespoons unsalted butter

After oil is hot, add:
1 1/2 carrots, peeled and diced
1 medium onion, peeled and diced
Let cook for about 5 minutes.

Add:
4 cups chicken stock
2 tablespoons brown sugar
1 1/2 tablespoons curry powder
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon coriander
1/4 teaspoon cayenne pepper (more if you like the heat!)
Cook until carrots and onions are tender. Remove from heat.

Working in batches, puree in blender. Add up to 2 cups chicken broth until desired consistency is reached.

Garnish with goat cheese and crumbled bacon.

Eat up!

Toasted Coconut + Lemon Curd Pavlova

For the last several months, Jason and I have had the privilege of participating in Dinner for Eight through our church. The idea behind Dinner for Eight is for eight[ish] church members (we have nine) to get to know each other over a meal, meeting four times in a six-moth period. Though Jason and I had toyed with the idea of signing up, it was actually an informal invitation from Lola that lured us in. Lola and her husband, Mike, were hosting the first Dinner for Eight in their group and asked us if we'd like to give it a try. We joined them for an excellent homemade dinner and were thrilled when we were invited to formally join their group. Meeting new people over food is exactly my forte so it has worked out wonderfully!

As our turn to host approached, I began looking for a way to "winterize" pavlova. Pavlova, as you may know from my previous post here, is dish I know and love because of my Australian family. Very few people here in the States would recognize pavlova if they saw it, which is unfortunate as it is quite tasty. So what is pavlova, exactly, you ask?

Pavlova is usually comprised of three parts: A meringue-like base, a mound of whipped cream in the middle, and a topping of fresh fruit (mostly of the summer variety). Unlike a traditional meringue, the base of a pavlova is crispy on the outside while its center is almost marshmallow-like. The end-product is a dish that literally melts in your mouth.

So for the last several weeks I've been trying to figure out how I can make it without using fruit that is out of season. I found a recipe that added a layer of lemon curd between the meringue-like base and the whipped cream, though still using a topping of fresh blueberries. I didn't want to use the berries, but thought the addition of the lemon curd was ingenious! Instead of the berries, I toasted a generous portion of coconut and sprinkled it on top.

Another idea I may try in the future (courtesy of my brilliant mother) is to make an orange curd and top the whipped cream with candied cranberries. Pomegranates as a topping may also be in my future pavlova-making repertoire.

Toasted Coconut + Lemon Curd Pavlova
Kelley Gondring

Serves 12

Meringue
Preheat oven 300º

In a large electric mixing bowl, combine:
1 1/2 cups sugar
1 1/2 tablespoons cornstarch
5 large egg whites
1 1/2 teaspoons white vinegar
1 teaspoon vanilla extract
Mix on low for thirty seconds so that all ingredients are combined.

Add:
1/4 cup boiling water
Mix on high for several minutes until stiff peaks form.

Line large cookie sheet with parchment paper. Pour meringue on cookie sheet and use spatula to make an 8" circle. (The meringue will be pretty tall at this point; it will fall while baking). Once the circle is formed, use spatula to make the edge of the meringue a bit higher than the middle.

Bake for 50 minutes (meringue should be golden brown). Turn off the oven and use a wooden spoon to prop open the oven door. Let sit in warm oven for 30 minutes. Remove from oven and let cool completely. If not serving immediately, cover with plastic wrap and place in a dry place.

Lemon Curd
In a medium bowl, place:
5 egg yolks
Use a fork to break up the yolks. Set aside for a moment.

In a medium saucepan, combine over medium heat:
1 cup sugar
1 1/2 tablespoons cornstarch
pinch of salt
scant 1/2 cup lemon juice
Whisk together and bring to a simmer. Whisk constantly for a minute or two so that all of the sugar dissolves. Once the sugar is dissolved, reduce the heat to medium low. Remove 1/2 cup of the lemon mixture and whisk into the bowl of egg yolks.* Once combined, pour the egg yolks into the saucepan and whisk constantly until the mixture begins to thicken, about two minutes.

Remove from heat and mix in:
1/2 cup sweetened, shredded coconut
Pour curd into a small bowl. Cover with plastic wrap, placing plastic directly on the surface of the lemon curd (this prevents a rind from forming). Let cool completely before assembling.

*This is called tempering, which means that you are introducing the yolks to heat gradually. If you were to just plop them into the lemon juice, you'll end up with hard-boiled yolks.

Whipped Cream
In an electric mixing bowl, combine:
1 1/2 cups whipping cream
1 teaspoon vanilla
1-1 1/2 tablespoons sugar
Mix on low for 30 seconds to combine the ingredients. Increase speed to high and whip several minutes until stiff peaks form.

Assembly
1. Transfer the meringue to a serving platter.
2. Use a spatula to spread the lemon curd over the center of the meringue (if the curd has been in the refrigerator, microwave it for about 30 seconds so it is more malleable).
3. Spread whipped cream over the lemon curd.
4. Top with 1 cup toasted coconut.

Eat up!

Spinach Ravioli

Ravioli-making is no simple task, but if you choose to partake then you will not be disappointed. It was only after I made my own ravioli for the first time that I appreciated the price on the menu at restaurants that took the time to make their own. I tend to think that many pasta dishes are over-priced, as many, not all, of the ingredients are quite inexpensive. However, with ravioli what you're paying for is the sheer amount of human labor it takes to make enough ravioli to serve everyone who orders it.

I've learned that if I am going to make ravioli, I need to allot at least 3 1/2 hours to get the job done. And this is after several rounds of practice. So if this is your first go at making this delicious dish, I would give yourself a whole afternoon. Worst case scenario you end up with extra time on your hands.

The other lesson I've learned is that if I am going to make ravioli for a crowd, I make it the day before so that there is no chance I am crunched for time. It is no fun to be frazzled because your guests are arriving in 20 minutes, you still have two batches of ravioli to make, your kitchen is a mess, and you are not showered. Believe me - I speak from experience!

If you aren't going to use all of this ravioli in one sitting, you can freeze it for weeks/months at a time. I actually made this yesterday and froze all but two servings of this batch so that when little snow pea arrives, we have several easy meals on hand.

Spinach Ravioli
Kelley Gondring

Makes ~80 large ravioli (enough to serve as an entree for ten people)

Pasta
Determining the correct consistency for pasta dough is really tricky. It is truly a "practice makes perfect" kind of thing. While I follow this basic recipe, I always add either more oil or more flour (sometimes even an extra egg!) depending upon the consistency. I say this ahead of time so that you don't stress if you have to tweak the basic recipe.

Add to a food processor:
3 1/2 cups flour [do not pack flour]
6 whole eggs
1-3 tablespoons olive oil
Pulse together until the ingredients just come together.** The dough should be a bit crumbly rather than one cohesive ball. Remove from the food processor. Knead the dough until it is smooth and elastic, about 5 minutes. Add flour or olive oil as necessary.

**If the dough looks completely dry - not like dough at all - test it by taking a scant handful and pressing it together. If it doesn't stay together at all, add an extra egg to the food processor and pulse together again. If it does stay together but feels really dry, add another tablespoon or two of olive oil. Pulse together.

If the dough is one cohesive ball, there isn't enough flour. Remove from the food processor and place on floured countertop. Add one tablespoon of flour at a time as you kneed the dough together.

Cut the dough into eight pieces using a serrated knife. Wrap dough in plastic wrap and refrigerate for about 30 minutes.

Filling

In a medium bowl, combine:
3.5 ounces spinach, cooked, chopped, and drained*
15 ounces ricotta cheese
1 cup mozzarella cheese
1/2 cup parmesan cheese
2 whole eggs
3 cloves minced garlic
1/4 cup minced white onion
2 teaspoons basil
1 teaspoon oregano
salt + pepper to taste
Mix together until evenly combined. Cover with plastic wrap and set aside.

*Weight is after spinach has been cooked and drained; I used one 10 ounce package of frozen spinach.

Steps 4 + 6

Assembly
1. Remove one piece of dough from the refrigerator.
2. Roll out using the lasagna attachment and carefully follow the directions that come with your Pasta Machine. Remember to lightly sprinkle flour on the dough whenever it begins to go from tacky to sticky, as it will get stuck in your machine if you don't.
3. Lay flat on cloth towel.
4. Place 1/2 tablespoon (1 1/2 teaspoons) filling 3/4"-1" away from the left and top of the pasta. Place next dollop of filling 3/4"-1" from previous dollop of filling. Repeat until you run out of room. [Start by placing the filling further apart so that you can practice. As you get better, you can place it a little closer together.]
5. If necessary, use a pizza cutter to cut between every third dollop of filling.
6. Use a pastry brush to brush water over the edges of the pasta and between the filling.

Steps 7 through 10

7. Take the bottom edge of the pasta and pull over top of the filling.
8. Use your fingers to press the top edge and bottom edge together.
9. Starting in the middle and working your way out, press the dough between the filling together, pushing the air bubbles out.
10. Use the pizza cutter to cut out ravioli and trim the edges. [I cut about half of the ravioli out in half moons. The other half I cut into rectangles, making about half of those even fancier by trimming the edges with a pastry wheel. If you choose to do this, let the ravioli dry for about 10 minutes before using the pastry wheel so that there is a clean cut.)
11. Place on lightly floured piece of waxed paper or on dry hand towel.
12. Repeat with remaining dough and filling.

Step 11

If you choose to freeze your ravioli, place them closely together on a cookie sheet, not letting them overlap. Place in freezer for 45-60 minutes before transferring to a freezer-safe bag.

If you choose to eat your ravioli right away, bring a pot of water to a rolling boil. Place ravioli in boiling water for 4-5 minutes. You'll know they're done when they float to the top. Serve with Tomato Sauce or Alfredo Sauce.

Eat up!

Alfredo Sauce

Spinach Ravioli with Alfredo Sauce

Alfredo Sauce
Kelley Gondring

Serves 4

In a medium saucepan, melt over medium heat:
8 tablespoons butter

Whisk in:
1/2 cup milk
1/2 cup heavy cream

Whisk in:
1 cup parmesan cheese
2 teaspoons of your favorite herb (basil, rosemary, sage, and thyme are my favorites)
1 teaspoon pepper

Serve with fresh pasta.

Eat up!

Sour Cream Coffee Cake with Streusel Topping

On Friday morning, we had a mandatory meeting at work. I am lucky in that meetings at work are not particularly common; however, because I had Friday off, I wasn't super interested in seeing the inside of my building! I probably could have just skipped it and waited to be filled in until Tuesday, but I figured attending was the good employee thing to do.

I also figured that a mandatory Friday morning meeting could only be made better if it included a delicious snack! So I decided to make a coffee cake and bring it into the office. The irony is that I ended up waking up earlier than usual to get to work at the same time I normally do on my day off! Oh well...I think cake for breakfast is its own reward.

Sour Cream Coffee Cake with Streusel Topping

adapted from The Joy of Cooking

Preheat oven 350°

Coffee Cake
In an electric mixing bowl, beat together on medium for 2-3 minutes:
4 tablespoons butter, softened
1 cup sugar
Scrape down the sides of the bowl.

Beat in:
2 eggs

In a small bowl, combine:
1 1/4 cups sour cream
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract

In a medium bowl, combine:
2 cups flour
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Add 1/3 of the flour mixture to the electric mixing bowl and beat on medium until just combined. Add 1/2 of the sour cream mixture and beat on medium for 20 seconds. Scrape down the sides of the bowl. Repeat, ending with the flour mixture.

Pour into a greased 12x8" glass pan. Set aside and prepare the streusel topping.

Streusel Topping
In a food processor, add:
1/2 cup flour
1/2 cup slivered almonds
1/2 cup brown sugar
2 1/2 tablespoons unsalted butter
1 teaspoon cinnamon
1/4 teaspoon salt
Pulse together to form crumbly mixture.

Sprinkle evenly over the coffee cake batter.

Bake for 35-45 minutes or until a toothpick inserted into the middle comes out clean.

Remove from oven. Let cool 5-10 minutes before cutting into squares and plating. Serve warm.

Eat up!

Ginger Snaps

One of the best things about Jason selling real estate is that when he puts on open houses, he needs snacks and he let's me make them! Okay, okay, so I am looking over some other fairly major reasons like the happiness that comes to him from doing a job that he loves. But really - I get to make cookies on a weekly basis. And he even volunteers to clean up!

This Sunday, our cookie of choice was the classic ginger snap. I added a little cardamon to the traditional recipe, which gives the cookie a slightly sweeter taste while still keeping all the spiciness that should come with a ginger snap. I baked half of the recipe and froze the other half for an open house in the near future.

Ginger Snaps

adapted from The Joy of Cooking

Makes ~6 dozen cookies

Preheat oven 350°

In an electric mixing bowl, beat on medium speed until fluffy:
12 tablespoons butter
1 2/3 cup sugar

Beat in:
2 eggs
1/2 cup molasses
2 teaspoons lemon juice
1/2 teaspoon lemon zest

Add:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 teaspoons ginger
1 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon cardamon
Mix for 20 seconds. Scrape down the sides and bottom of the bowl. Mix another 20 seconds.

One cup at at time, add in:
3 1/2 cups flour
Scrape down the sides of the bowl after each addition.

Because I bagged these cookies, I needed them to consistent in size. I used a 1/2 tablespoon of dough for each cookie; however, if I were to make them for normal, everyday consumption, I would probably just use a spoon and eyeball the amount, taking up far less time and ending up with cookies of various sizes.

Whatever amount of dough you decide to use, use palms to roll into a ball. Place on a cookie sheet and use your finger to flatten.

Sprinkle tops of cookies generously with turbinado sugar.

Bake 10-12 minutes. For an extra crispy cookie, bake an additional minute or two.

Remove from oven. Let sit several minutes before transferring to a cooling rack. Let cool completely before storing in airtight container.

Eat up!