Gingersnaps are one of my favorite cookies. Did you ever have one straight out of the freezer? (Delicious) I tried a new gingersnap recipe this week that I found in a Cook's Illustrated magazine. I love my tried and true gingersnap recipe but the way I look at it, there's always room for improvement. I thought I would give this new recipe a try and see how it measured up against my gingersnap recipe. Gingersnaps 2 1/2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 12 Tablespoons butter 2 Tablespoons ginger 1 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon pepper pinch cayenne 1 1/4 cups packed brown sugar 1/4 cup molasses 2 Tablespoons fresh grated ginger 1 egg + 1 egg yolk 1/2 cup sugar
Bake on top rack of oven for 15 minutes. Move to lower rack and bake an additional 10 minutes. Cool 10 minutes on silpat sheets. Move to racks to cool completely. Have you noticed that the more I like something, the more pictures that I take? I also packed some of these cookies to send with my daughter to Open House at school last week. It's hard for me to believe that this school year is already underway.
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Anyone up for a burger stuffed with provolone cheese, topped with crispy bacon, creamy avocado and crisp tomatoes? If that's your sort of burger - I have got the perfect recipe for you.
I sandwiched the cheese inside 2 patties to make 3 big burgers. I think that I should have sealed the edges of the burgers together a little bit better because some of the cheese leaked out while they were cooking. Ben cooked the burgers on the Egg perfectly. (He wrapped the precooked bacon in foil and heated it on the Egg at the same time.) I topped the burgers with 2 strips of bacon, 3 slices of fresh avocado and some fresh tomato slices from a friend's garden. The burgers were so big that they even made the buns look tiny. I admit that I didn't actually eat one of these mouth watering burgers. I think that I opted for a salad instead but my family really seemed to enjoy them. They certainly look delicious but I just wasn't in the mood for a burger at the time.
Ciao! The weekend is almost here! If your family is anything like mine - your weekends are packed full of games, events and activities. It's rare that we all get to sleep in and get up and have a big breakfast together on a Saturday morning, so when the opportunity arises, I like to take full advantage. I can make this Pecan Praline French Toast Casserole the night before we are going to eat it and put it in the refrigerator overnight. When I get up on Saturday morning, I pop it in the oven for 30 minutes and voila - weekend family breakfast! Praline Pecan French Toast 8 slices French bread ½ cup butter 6 eggs ¾ cup brown sugar 1 ¼ cups half and half ½ cup maple syrup 1 teaspoon vanilla ½ cup chopped pecans 1 teaspoon cinnamon
This french toast casserole is perfect to serve to overnight guests as well. Cut some fresh fruit while the casserole cooks and put out some yogurt and you have a perfect meal to serve any guest.
Ciao! We all survived the kids first day back at school yesterday. Some of us adjusted better than others to the kids being gone ... Mia pretty much pouted all day. Yesterday after school when the kids got home we had yogurt parfaits. Yogurt parfaits are great for breakfast, after a hard workout or a mid-afternoon snack. These are two of my favorite yogurt parfaits. Both of these parfaits are super easy to make and really delicious. The one on the top is a fruit and yogurt parfait (strawberry yogurt, homemade granola and fresh blueberries) which is perfect for the 3:00 snack attack. This parfait is a yogurt and gingersnap parfait. Plain yogurt layered with crushed gingersnap cookies makes a delicious (and easy) summertime dessert. Ciao!
Smoothies have been the name of the game here lately. We have been making smoothies almost every afternoon to satisfy those 3:00 hunger pains. I put my strawberries, banana, a splash of apple juice and a scoop of yogurt in my blender and voila - smoothie. I poured the mango smoothie into the bottom of a glass and I tried to slowly pour the strawberry banana on top to produce the nice layered look. It didn't quite work out like I thought it would. The swirled effect was pretty cool though and it tasted delicious. This new strawberry, banana, mango smoothie was amazing. Really creamy and smooth and the best part is that they were kid friendly. My daughter was the first one in the kitchen when she heard strawberry banana smoothie and she was willing to "try" the one with added mango. She really liked them both.
Ciao! |
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