Archive for the ‘General Posts’ Category

Gingerbread Cookies

Ingredients:

  • 6 ounces unsalted butter
  • 5 5/8 ounces brown sugar
  • 9 ounces molasses
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon allspice / cloves
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 14 3/4 ounces  All-Purpose Flour

Directions:

 

  1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
  2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
  3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.
  4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.
  5. Preheat your oven to 350°F. 
  6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.
  7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. 
  8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.
  9. Transfer the cookies to ungreased cookie sheets (or, if you’ve rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they’re slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.

 

 

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Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Green Peppers

  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1/2 of a poblano pepper, diced
  • 1 tablespoon ground cumin
  • 4 cloves garlic, minced
  • 1 – 15 oz. cans diced tomatoes, drained, liquid reserved
  • 1 – 15 oz. can black beans, rinsed and drained
  • 3/4 cup quinoa
  • 1 3/4 cup chicken stock
  • 1 1/2 cups grated carrot
  • 1 1/2 cups grated Pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed

Directions:

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in quinoa, carrots, and 1 3/4 cups chicken stock. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, and 1 cup of cheese. Season with salt and pepper, if desired. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Default Weight/Volume Conversions

 

Since I bake in weight not volume, my standard conversions are found from the King Arthur Ingredient Weight Chart  but my most common conversions are below:

All Purpose Flour: 1 cup = 4 1/4 oz

Butter: 1 cup = 8 oz

White Sugar: 1 cup = 7 oz

Light Brown Sugar: 1 cup = 7 1/2 oz

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