Monday, January 23, 2012

Drum Roll Please!

    And Finally, the post you've all been waiting for....... Ginger Snaps!!!  About time right? Well here you go!  Recipe courtesy of Alton Brown ;)

What You'll Need:
  • 9 1/2 ounces all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cardamom (or 50% cinnamon and 50% nutmeg)
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon kosher salt
  • 7 ounces dark brown sugar
  • 5 ounces unsalted butter, room temperature
  • 3 ounces molasses, by weight
  • 1 large egg, room temperature
  • 2 teaspoons finely grated fresh ginger
  • 4 ounces finely chopped candied ginger (this is expensive at vons, try world market!)
First, preheat the oven to 350 degrees F.
Then, In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Next, place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. 

Then, add the molasses, egg and fresh ginger and beat on medium for 1 minute. 

Then, add the crystallized ginger and using a rubber spatula, stir to combine. 
Next, add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon sized scoop, drop the dough onto a parchment lined half sheet pan approximately 2-inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. 


Mona's Chocoholic Bday Cake

   So, this isn't so much a recipe as just showing off what I made :P  It's a chocolate fudge cake with buttercream frosting, chopped ghiradelli chocolate between the layers and on top, and topped off with chocolate ganache.  The decorations are two layers of chocolate chips along the base and red frosting writing.

 I need to work on my piping 

Burrito Bowls: a healthier alternative

   Hey all! I know its been almost a month but I've been busy... and lazy :P  Anyway, a while back Chris and I made some yummy chicken burrito bowls with cilantro lime rice to kick off my back-to-school healthy eating, enjoy!!

What You'll Need:
Chicken breasts, thawed
Bell Peppers, any color
Iceberg Lettuce
Black Beans

First dice the peppers, jalepeno, and cheese.  I put them in bowl to keep things neat.

Next chop your chicken and tomatoes into small, manageable pieces.

Also slice your avocado and chop your lettuce.

Saute the peppers, onions, and chicken in olive oil.  I seasoned with cumin, salt, pepper, and garlic salt.

 Then make 1 cup of rice and mix in, 1 tbs of lime zest and the juice of one lime, and 1/4 cup of chopped cilantro.

 I toasted my tortillas to make them warm, simply put them in a dry pan and brown each side.

Then assemble, first tortilla, then beans and rice, then chicken and peppers, then lettuce, tomatoes, avocado, and top with cheese and salsa.