Browsed by
Ingredient: vegetable or canola oil

Gingerbread

Gingerbread

December 2016 in Review, and Christmas Cookie #12

A favorite photo…

A few highlights…

  • A December rich in favorite activities and traditions (in contrast to our Senegalese adventure from last year)
  • Nathan as Gabriel and Katya as a black sheep in the Christmas pageant
  • The annual studio Christmas recital
  • Celebrating the season many different times with groups of family and friends

And a cookie recipe to go with it!

Print Recipe
Gingerbread
This is the gingerbread I have made every year since Than and I were married. If you don't roll it too thin or bake it too long, the cookies stay soft and spicy for weeks. We decorate them with white royal icing, sprinkles, and lots of red hots. An annual tradition, for sure, and one that we have happily shared with many different guests over the years.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Thoroughly stir together the flour, cinnamon, ginger, cloves, salt, and baking powder in a large bowl; set aside.
  2. In the bowl of an electric mixer, beat together the brown sugar, butter, and oil until smooth and fluffy. Beat in the molasses and 2 1/2 Tbsp. water until well blended.
  3. Turn mixer speed to low and blend in as much of the flour mixture as possible. When it gets too strong for your mixer to handle, knead in the remainder by hand until the dough is smooth and shiny. If the dough is too stiff and dry, add up to 3 Tbsp. more water. If it is too soft, stir in more flour until it is manageable.
  4. Cut 6 pieces of waxed paper. Split the dough into 3 pieces and place each piece on a sheet of waxed paper. Cover with the additional 3 pieces of waxed paper. Roll each dough piece out to an even 1/4-1/2 inch thickness (thinner for crispier cookies, thicker for softer cookies). Stack the rolled dough in the refrigerator and allow to chill for at least 1 hour and up to overnight.
  5. Preheat the oven to 350 degrees. Spray several cookie sheets with cooking spray.
  6. Working with one portion of dough at a time, peel off the top sheet of waxed paper. Use cookie cutters to cut out the dough and place the cookies on prepared baking sheets, spacing about 2 inches apart.
  7. Bake cookies at 350 degrees for 6-12 minutes, or until just darker at the edges and barely firm when pressed in the centers. Baking time varies based on the size of your cookies and on how soft or crispy you want the finished product to be.
  8. Reroll dough scraps between waxed paper sheets. Continue cutting, rolling, and chilling dough until everything has been used.
  9. Allow cookies to cool on the baking sheet for 3-4 minutes in order to firm up slightly before transferring to the counter or to wire racks to cool completely.
  10. Wait until cookies are completely cool before decorating as desired.
Recipe Notes

This recipe is from The All-American Cookie Book by Nancy Baggett.

Share this Recipe
Chocolate Crinkles

Chocolate Crinkles

November 2016 in Review, and Christmas Cookie #11

A favorite photo…

A few highlights…

  • A 90th birthday party for Grandpa Train
  • A second story for the treehouse
  • Thanksgiving road trip to Salt Lake, San Francisco, and back again

And a cookie recipe to go with it!

Print Recipe
Chocolate Crinkles
I got this recipe from my sister-in-law and have loved it ever since. Katya requested "just plain dark chocolate cookies" this year, and these always fit the bill.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Mix oil, cocoa, and sugar well in a large mixer bowl.
  2. Blend in one egg at a time until mixed well. Add vanilla.
  3. Gradually blend in flour, salt, and baking powder.
  4. Chill dough for several hours (overnight is best).
  5. Preheat oven to 350 degrees. Grease several cookie sheets.
  6. Use a cookie scoop or teaspoon to shape dough. Roll dough in sugar (either granulated or powdered) and place on prepared sheets.
  7. Bake at 350 degrees for 10-14 minutes, until set and tops begin to crack. Don't overbake. These are best soft!
Share this Recipe
 
Chili

Chili

This is the classic All-American Beef Chili recipe from my favorite cookbook, unfortunately no longer in print.  (America’s Test Kitchen Family Cookbook).  It is an October Staff Lunch staple, and there is nearly always a bag in the freezer in case Than gets a sudden chili-for-dinner craving.

Print Recipe
Chili
Course Main Dish, Soup
Servings
servings
Ingredients
Course Main Dish, Soup
Servings
servings
Ingredients
Instructions
  1. Heat the oil in a large soup pot over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and salt. Cook until veggies have softened, about 7 minutes. Stir in the garlic and cook for an additional minute or so.
  2. Add beef to veggies and spices. Increase heat to medium high. Cook, breaking up the beef with a spoon, until no longer pink (around 10 minutes).
  3. Stir in the beans (drained and rinsed), the diced tomatoes (undrained), and the tomato sauce. Add additional salt and chili powder to taste.
  4. Bring to a simmer, cover, and cook for 45 minutes. Remove the lid and continue to simmer until beef is tender, about another 45 minutes. Season again with salt, chili powder, and pepper before serving.
Recipe Notes

Chili can be cooled, covered, and refrigerated for up to 4 days or frozen for 3 months.  Reheat over low heat, adding additional water or tomatoes as needed to adjust the consistency.

Share this Recipe