Friday, June 24, 2016

Cinnamon Tea Cookies

     Alright, I haven't made cookies for while. So, it was time. I wanted something spicy and sweet which match these cookies. These cookies did not last. I really like spice so I did increase the amount of spice in the recipe. 
     Lately, I have made this deal with my daughter. I will make the cookie dough if she bakes the cookies. Since she wants the cookies, she always agrees. I think it is a nice arrangement. She does a great job. She likes the arrangement since she always gets the first cookie. I always tell her if she doesn't want to make all the cookies then freeze the dough. She has never frozen the dough and has made tray after tray of cookies. Why save some dough for later when she can have all the cookies today. Plus she knows Mom will make more cookie dough if asked. 
     Also, I'm heading to Scotland this weekend. I am going with my sister and we will see my Dad. I will post some photos of my trip next month.
Cinnamon Tea Cookies
1 1/3 cup white whole wheat flour
1/2 tsp salt
1 tsp cinnamon powder
1/4 tsp baking soda
1 cup sugar
10 Tbsp butter, softened
1 egg
2 tsp vanilla extract. 

  1. Preheat oven to 375 degrees F. 
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a small bowl, whisk the flour, salt, cinnamon, and baking soda. Set aside.
  4. In a large bowl, cream the sugar and butter until fluffy. 
  5. Add the egg and vanilla. Mix until smooth.
  6. Add the flour mixture to the butter mixture and combine. 
  7. Scoop 1 inch dough onto the baking sheet. Space the dough at least 2 inches apart. 
  8. Bake the cookies for 12 minutes or until medium brown.
Recipe adapted from Tazo.

Two years ago.....................I made Paint Splatter Cupcakes.
Three years ago...................I made Flag Cookies.
Four years ago.....................I made Sweet Cakes.
Did you already know.................
-Cinnamon sticks are called quills. 
-Indonesia is the largest producer of cinnamon.
-The ancient Egyptians used cinnamon as an embalming ingredient.

Monday, June 20, 2016

Skillet hamburger Pasta

     Since my son keeps requesting this meal, I had to post it. I think we have made this meal at least three times. When I initially made this dish, I forgot to add the cheese (which is very unbelievable for me). Every since, we haven't added cheese. It is very easy and delicious recipe. However, it is very easy to burn the bottom of the skillet. 
     My son even cooked it by himself including chopping the onion. It was crazy the mess he made just from chopping one onion. It even made him cry. My husband liked that my son actually cooked a whole meal with no help but my husband didn't enjoy the aftermath of the mess left behind from our son. The meal is made with one pan but it still appeared our kitchen was hit by a tornado created by our son. This is the perfect meal for a busy night. Remember if an 11 year can make it, you can too.
Skillet hamburger Pasta

2 tsp olive oil
1 lb. ground beef
1 yellow onion, chopped
1 Tbsp flour
8 oz. can tomato sauce
4 cups chicken broth
1/2 cup pasta, uncooked
2 Tbsp ketchup
2 tsp mustard
1 stalk of green onions, chopped

  1. In a large deep skillet, heat the olive oil over medium heat.
  2. Add the ground beef and onion.
  3. Saute until the beef is browned. 
  4. Sprinkle the flour over top and stir into the meat. Allow to cook for one minute.
  5. Add the tomato sauce and chicken broth. Stir. 
  6. Add the pasta and stir to combine. 
  7. Allow the mixture to cook for 10 minutes or until the pasta is the desired texture. Stir often. 
  8. Add the ketchup and mustard to the mixture and stir to incorporate.
  9. Top with the green onions and serve.
Recipe adapted from Budget Bytes.

One year ago............................I made Southern BBQ chicken.
Two years ago..........................I made Steak Stir Fry.
Three years ago........................I made Radish and Potato Soup.
Four years ago..........................I made Red, White, and Blue Cupcakes.
Did you already know....................
-The U.S. has more tornadoes than any other country.
-The U.S. has about 1,200 tornadoes a year. 
-The fastest winds on Earth were from a tornado which can reach about 300 mph.

Monday, June 13, 2016

Strawberry Sour Cream Streusel Cake

Strawberries are very popular at my house. They are one of my two girls favorite fruit. So everyone agreed that we should try this dessert. It is so good. It is very moist and dense. It didn't need any topping like frosting or powdered sugar. I think whip cream would be a nice addition but not a necessary. This dessert was gone by the next day. I will be making it again but next time I'll it with a different type of berry. I really do like this recipe.
Strawberry Sour Cream Streusel Cake
Strawberry Puree:
8 oz. strawberries
3 Tbsp strawberry jam
2 tsp cornstarch
2 tsp vanilla extract

1 cup sugar plus 2 tsp sugar
2 cups plus 2 Tbsp white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
12 Tbsp cold butter, cut into small cubes
1 cup sour cream
1 large egg
1 Tbsp vanilla extract

  1. In a blender, puree the strawberries with the jam. 
  2. In a small bowl, combine the cornstarch with the vanilla. 
  3. Add the cornstarch mixture to the blender. Mix until smooth. Set aside.
To prepare the cake: 
  1. Preheat oven to 375 degrees F.
  2. Spray a 9 inch spring-form pan with nonstick cooking spray. Set aside.
  3. In a large bowl, combine the sugar, flour, baking powder, and baking soda. 
  4. Add the butter cubes and combine until mixture resembles large crumbs.
  5. Remove 1/2 cup of the flour mixture and set aside in a small bowl.
  6. To the large bowl, add the sour cream, egg, and vanilla. Mix well.
  7. To the prepared pan, drop half of the batter by spoonfuls. 
  8. Pat the batter down and about 1 inch up the sides of the pan.
  9. Add the strawberry puree to the pan and spread over the batter.
  10. Cover with the other half of the batter over the strawberry puree. Set aside.
  11. In the previously set aside small bowl, add 2 tsp sugar to the flour mixture. 
  12. Sprinkle evenly over the cake.
  13. Bake the cake for 45 minutes and until lightly golden brown.
  14. Allow to cool completely before serving.
Recipe adapted from NY Times Cooking

One year ago.................................I made Msemmen Moroccan pancakes.
Two years ago...............................I made White Chocolate Ice Cream.
Three years ago.............................I made Cheese Crackers.
Four years ago...............................I made Macaroni Grill copy-cat bread.
Did you already know.................
-The New York Times began publication in September 1851.
-The newspaper has won 117 Pulitzer Prizes. 
-The New York Times is the second largest circulated newspaper.

Monday, June 6, 2016

Amaranth Porridge

It is summer. It is hot. So, I have been making hot porridge. Where is the logic? Well, my family have been trying these dishes without complaining. I guess when someone is cooking you breakfast with fresh fruit is always a plus. So, I made this porridge with amaranth. I have never cooked with amaranth but I really like the grain. It is smooth and fine. The recipe called for soaking the grain for 24 hours then straining it through a fine mesh strainer before cooking. I have cooked this recipe twice and both times I've soaked it. I hadn't research the grain but had just followed the instructions provided in the recipe. I'm unsure if the soaking is necessary. Other recipes do not state to soak the grain including the package of Bob's Red Mill. The appearance of the grain doesn't appear to change with the soaking and will not plump up. So, I guess it will be your choice to soak or not to soak. I will say that I love amaranth. It still has a slight crunch to it after cooking. Of course I added toasted almonds for even more of a crunch. Again, I really loved this recipe since I've made it a couple of times. Even if it is hot outside, you should try some amaranth porridge today.
Amaranth Porridge with raspberries
1 tsp vegetable oil
1 Tbsp honey
1 tsp ground cinnamon
pinch of sea salt
2/3 cup amaranth
1 1/2 cup milk 
Toppings: milk, toasted almonds, raspberries, etc.

  1. In a medium saucepan, heat the oil and honey over medium heat.
  2. Add the cinnamon and stir. Cook for 30 seconds.
  3. Add the amaranth with the sea salt. Stir to coat. 
  4. Add the milk and stir. Bring to a simmer. 
  5. Reduce heat to low and cover. Stir often. 
  6. Cook for at least 20 minutes or until the majority of the milk has been absorbed. The amaranth should be thick and creamy consistency with the grain being tender.
  7. Serve with additional milk and desired toppings.
Recipe adapted from The Green Life.

One year ago................................I made Khobz bread.
Two years ago..............................I made Skillet Lasagna.
Three years ago............................I made Cherry Cheese Danish.
Four years ago..............................I made Chocolate Nutella Cookies.
Did you already know..............
-Amaranth grain was the grain of the Aztecs.
-The Spanish Conquistadors banned amaranth since the Aztecs used the grain in the religious ceremonies. 
-Amaranth grain is gluten free.