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Posts Tagged ‘Sugar’


Chocolate Peppermint Cookies - Meatballs&Milkshakes

These crunchy chocolate mint cookies are a riff on Thin Mints, and I suppose if you dipped them in chocolate instead of drizzling, they would be exactly alike. I’ve always been a big fan of Thin Mints, and I will definitely be making these again. They’re a great addition to your holiday cookies, but they’ll be good all year long as well.

Chocolate Peppermint Cookies

1 1/2 cups flour

3/4 cups unsweetened cocoa

1/4 teaspoon salt

1 1/2 sticks butter

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 egg

6 ounces dark chocolate

1 tablespoon butter

1 tablespoon cream

Combine the flour, salt, and cocoa in a bowl. Beat the eggs and sugar together in a mixer until light and fluffy. Add the extracts. Add the egg and beat until combined. Add the dry ingredients in two halves, and beat until just combined.

Remove to two pieces of plastic wrap, and create 2 inch logs out of the two halves of dough. Refrigerate for at least 2 hours and up to a couple days.

Slice the logs into 1/4 inch slices and adjust into rounds. Place and inch apart on parchment or silpats on cookie sheets and bake at 350 degrees for 12 minutes. Let cool on the cookie sheets.

Melt the chocolate, butter, and cream together until smooth. Drizzle over the cooled cookies and allow to harden by placing cookie sheets in the refrigerator.

Chocolate Peppermint Cookies - Meatballs&Milkshakes

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Chewy Ginger Cookies - Meatballs&Milkshakes

These chewy ginger cookies are really gingery from three kinds of ginger, and you can make them crispy if you bake them longer. They are also apparently great with peanut butter slathered between to make a cookie sandwich. It’s not the holidays until we have some spice cookies around the house.

Chewy Ginger Cookies

2 1/4 cups flour

1 1/2 teaspoons ground ginger

1 1/2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup dark brown sugar

1/2 cup vegetable shortening

1 stick butter

1 egg

1/2 cup molasses

2 teaspoons grated fresh ginger

1 teaspoon vanilla extract

1/2 cup finely chopped crystalized ginger or chocolate covered crystalized ginger

1/2 cup raw sugar

Whisk together flour, spices, baking soda, and salt. In a bowl of a mixer, whip together the butter, shortening, and brown sugar until light and fluffy. Reduce speed and add egg, molasses, vanilla, and grated ginger. Add flour mixture slowly, and beat until just combined. With the mixer off, stir in the crystalized ginger.

Roll into 1-1 1/2 inch balls and place on parchment covered baking sheets about 1 inch apart. Flatten a little and sprinkle the top with raw sugar. Bake at 350 degrees for 10-12 minutes until they start to crisp on the edges but are still soft in the center.

Chewy Ginger Cookies - Meatballs&Milkshakes

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Caramel Apple Cider - Meatballs&MilkshakesNothing says fall like apple cider. I love curling up with a book in my favorite chair with a hot, steamy mug apple cider spiked with homemade caramel and cinnamon. It also makes a great warm drink for holiday parties.

Caramel Apple Cider

1 cup apple cider

1 teaspoon caramel sauce

1 cinnamon stick

Warm the cider with the cinnamon stick to steep. Add the caramel sauce and stir.

Caramel Sauce

1 cup sugar

3 tablespoons water

1 cup cream

1/2 teaspoon vanilla extract

Melt the sugar in a saucepan with the water until it starts to turn light brown. Carefully pour in the cream, it will bubble a lot. Add the vanilla and carefully stir. Allow to cool a little before pouring off into a container. It will last for a couple weeks in the fridge.

Caramel Apple Cider - Meatballs&Milkshakes

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We survived the hurricane without any damage beyond getting a little stir-crazy, so I have to feel pretty grateful. We didn’t lose power or have any terrible flooding, but all we could do for days was watch the damage on TV. Of course, one of my first plans of action was to get to work on hurricane food.

Naturally, my first inclination was for mac & cheese, which was so delicious that it was gone before I could take pictures. For those curious, my mac & cheese is basically my tuna noodle casserole without the tuna. Next up, tomato soup and grilled cheese. I had some cherry tomatoes that were ready to be roasted, and combined them with some canned tomatoes to round out the soup. Perfect cold, rainy weather food. And it’s always a good time for a grilled cheese.

Roasted Tomato Soup and Grilled Cheese

1 pint cherry tomatoes

4 tablespoons olive oil

12 sprigs thyme

1/2 can San Marzano tomatoes, crushed or pureed

1 cup red wine

2 tablespoons sugar

1/2 onion, minced

2 garlic cloves, minced

2 tablespoons tomato paste

2 slices whole grain bread

3 ounces sharp cheddar cheese

thin slices apple, a tablespoon apricot or fig jam, etc (optional)

Roast the cherry tomatoes with half the olive oil and half the thyme at 375 degrees for 45 minutes. Meanwhile, saute the onion and garlic in the remaining olive oil for 3-4 minutes until softened. Add the tomato paste and allow to rust for another minute or two. Add the roasted tomatoes, canned tomatoes, sugar, and wine. Allow to cook together for 10-15 minutes while you prepare the grilled cheese. You may choose to puree the soup with a stick blender, but we wanted it chunky this time.

Toast the bread in a pan with olive oil or in a toaster until light brown. Add the cheese and any toppings you may like. Cook in a saute pan with a little olive oil or butter until the cheese melts and the bread is toasted. Make sure to flip halfway through and a lid can sometimes help the cheese to melt. Use medium heat so that the bread does not burn before the cheese has finish melting. Allow to cool a few minutes before cutting, so that the cheese does not run out.

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This is another updated post, I thought it was time to give one of my favorite breakfast treats some better pictures. I love zucchini bread, and it’s always my go-to breakfast to bring on the road. We are off to the beach for a week and I’m bringing this loaf to munch on for breakfast.

Zucchini Bread

1 cup flour

2 cups whole wheat flour

1.5 tablespoons cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1 cup vegetable oil (or 1/2 cup vegetable oil and 1/2 cup apple sauce)

1.5 cups dark brown sugar

2 cups grated zucchini

1 tablespoon vanilla extract

Preheat oven to 350 degrees. Butter and flour two loaf pans.

Combine the dry ingredients (first 7 ingredients) in a bowl and whisk to combine. In a separate bowl, whisk the eggs.

Whisk in oil and sugar and then add the zucchini and the vanilla extract. Add in the dry ingredients in two parts, and just stir to combine.

Divide the batter into the two loaf pans and bake for about 60 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before removing.

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The best part about this cake is that it’s incredibly easy and done in half an hour. It’s part clafouti (which is a french pancake-like tart), part cake, and you can make it with any kind of fruit. I think next time I would cut the fruit smaller and try to squeeze in more, but it was an excellent quick dessert.

Plum Skillet Cake

1 pint small plums, halved

1 1/2 cups flour

3/4 cup brown sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

1 stick butter

2/3 cup milk

zest of 1 orange

2 eggs

1 tablespoon vanilla extract

2 teaspoons sugar

Stir flour, brown sugar, baking powder, and salt together. Brown butter in a skillet for a couple minutes, until it smells nutty. Remove to a bowl and combine with the orange zest, milk, eggs, and vanilla. Whisk the wet ingredients into the dry ingredients and combine.

If you’re using a non-stick skillet, the residual butter left in the pan should be enough. If you are using a cast-iron skillet, grease the pan with a little more butter. Pour the batter into the skillet and arrange the plums in a layer on top, pushing in a little. Sprinkle with the sugar. Bake for 30 minutes at 350 until it starts to brown a little and a tester comes out clean.

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¬†These are quite the decadent treat, combining chewy brownies with gooey s’mores. It’s definitely a little bit of a sugar overload, but fresh from the oven they are amazing and rich. The brownie batter is one of the easiest to make, and would be great by itself– just bake a little less to keep them nice and moist.

S’mores Brownies

2 sticks butter

10 ounces chopped bittersweet chocolate

1 cup sugar

3/4 cups light brown sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon salt

1 3/4 cups flour

3 tablespoons cocoa powder (unsweetened)

2 cups mini marshmallows

6 graham crackers, broken up

1 12-ounce milk chocolate bar, broken into pieces

Preheat oven to 350 degrees and line a 9 x 13 pan with parchment paper.

In a saucepan over low heat, melt the bittersweet chocolate and butter, stirring regularly. Remove from the heat and add in the sugars. Whisk in the eggs one at a time, combining well. Add the vanilla and the salt.

Add the flour and cocoa and stir until just combined. Pour into the pan and level the top. Bake for 25 minutes and then sprinkle the marshmallows, chocolate pieces, and graham cracker pieces over the top. Bake for an additional 5 minutes, until a toothpick comes out clean.

Let cool completely and then remove from pan with parchment paper. Cut into squares with a knife dipped into hot water (to make cleaner cuts).

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