Gingerbread house

This was my first gingerbread house.  I have always loved gingerbread houses and I was always intimidated by the idea but it really wasn't that bad.  I made the gingerbread using the same recipe found in my other gingerbread post labeled 'Gingerbread dogs'.  I doubled that recipe and added about 1/2 a cup of flour to make the cookie a bit stronger for building. 

To make the pattern copy these measurements using a ruler and a piece of paper.  Cut out the measured pieces and place them on the rolled out gingerbread.  Cut it out using a small knife.

To make the base I just trimmed my remaining dough into this shape and made sure it was longer than 7" and wider than 6".

To make the windows and the door I just cut squares free hand.  To make the door I just cut a square out of my left over dough.  Before baking off the pieces with windows smash up some lifesavers, I used red and orange ones.  Fill the window holes with the broken pieces of lifesavers, after the dough has been cooked the lifesavers will make a glass look which light can be seen through.

To make the Royal icing, which will be your glue you will need:


3 egg whites
1 tsp of vanilla
1/4 tsp of peppermint extract
4 cups of powdered sugar

Beat the egg whites, vanilla, and peppermint extract until the eggs resemble the picture above.  This will take about 2-3 minutes.  Put your mixer on low and slowly add the powdered sugar, after all of the powdered sugar has been added turn your mixer back on high and beat until you have glossy peaks.

While gluing the gingerbread house together use bottles to help support the walls until the frosting has hardened.  Before adding the roof wait a couple of hours to ensure that the walls are firmly in place.

After everything has been put in place decorate it however you like.  I placed mine on a cardboard base which I cut a hole in.  I also cut a hole in the bottom of my gingerbread base.  I bought a flame less candle which is battery operated and placed my gingerbread house on top of it.

I can't wait to eat it!

peppermint marshmallows

I was watching the food network channel once and saw them make home made marshmallows on iron chef.  I had no idea you could make your own marshmallows, and like anything it turns out that taste so much better then the store bought kind.  I also realized there are endless possibilities.  you can make marshmallows any flavor you want, dip them in chocolate or nuts, and make them any color you want.

In celebration of Christmas I made peppermint ones.  Here is what you will need:

courtesy of Betty Crocker
Butter
1/3 cup powdered sugar
2 1/2 tbsp unflavored gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1 cup corn syrup
1/4 tsp salt
1/2 cup water
1 tsp peppermint extract
red and green food coloring

Grease a 2 quart casserole dish with butter and than sprinkle it with powdered sugar.  When making marshmallows powdered sugar is your friend, otherwise you will end up with a sticky mess.

In your mixer put the 1/2 cup of cold water, and sprinkle the gelatin over it.  Set this aside, after a couple of minutes it will look like the picture above.

In a 2 quart saucepan heat up the granulated sugar, corn syrup, 1/2 cup water, and salt.  Stir constantly on low heat until sugar has completely dissolved.  Turn up the heat to medium and bring the syrup to a boil.  Allow the syrup to boil without stirring until the syrup reaches 240 degrees Fahrenheit.  To check the temperature use a candy thermometer.  You can get a candy thermometer at the grocery store and they are fairly cheap.

When the syrup has reached this temperature remove it from the heat.  Turn your mixer with the gelatin in it on the lowest speed and slowly pour the syrup in.  Make sure you are pouring the syrup down the sides of the mixer so it doesn't splash onto you.  That would be a nasty burn.

After all the syrup has been poured in gradually speed up your mixer to medium high.  Allow the mixture to mix until it becomes white and shiny.  Add the peppermint and mix it in for a minute.

Pour the mixture into your casserole dish.  I lined mine with parchment paper which makes for an easier extraction.  Just make sure you sprinkle your parchment paper with powdered sugar.  add some food coloring and fold it into your marshmallows with a spatula.  If you want the whole marshmallow to be one color and you don't like the swirl effect, add your food coloring in at the same time you add your flavoring in.  Spread the mixture out and then put a couple more drops of the coloring on top.  Swirl it with a toothpick.  You can smooth the top of your mixture with a spatula which has been dipped in warm water.

Let your marshmallows sit uncovered in a protected area for at least four hours.

After your marshmallows have set sprinkle some powdered sugar onto your counter top and dump your marshmallow out of its container.  If it is sticking to the parchment paper put some powdered sugar on your fingers and slowly work the marshmallow off of the paper.  Using a knife which has powdered sugar on it cut your marshmallows into cubes.  Place the cubes in a bowl with powdered sugar making sure all sides of the marshmallow have been covered in powdered sugar.  Shake the excess off.

You can store your marshmallows in an air tight container in the refridgerator for up to 3 weeks

Tastes great in hot chocolate......

Rye Bread

About six months ago I decided to make my own bread.  Usually I just make whole wheat bread, but the other day I was in the grocery store and saw Rye flour.  Rye bread is my absolute favorite, and it turns out it is pretty easy to make, it just takes time.

Homemade Rye Bread
courtesy of Emeril Lagasse
1 envelope dry yeast
3 tbsp melted butter
1 egg
1 cup warm milk (110 degrees F)
1 cup rye flour
1 1/2 tsp salt
2 1/2 cups unbleached flour
1 tbsp caraway seeds
1 tsp vegetable oil
1 large egg beaten (to brush over the bread before baking)

First heat your milk to about 110 degrees and add the yeast

This is a picture of the yeast after it has sat in the warm milk for a couple of minutes.  Yeast is a type of fungus which requires moisture and sugar, or starch to grow.  Since it is a living organism and you don't want to kill it by putting it in a liquid that is too hot.  If your liquid is to cold the yeast will stay inactive and your bread will not rise.  Yeast changes sugar into carbon dioxide which is why your bread rises.

Place your yeast mixture, one egg, and melted butter in an electic mixer with a dough hook.  Beat on a low speed for 1 minute.  Add the salt, rye flour, unbleached flour, and caraway seeds.  Beat this at a low speed until all of the flour is incorproated.  Then, beat at a meduim speed until the mixture forms a ball and eaves the sides of the bowl.

The amount of humidity in the air is a factor when baking.  If your dough fails to do this and remains a bit sticky at the bottom of your mixture add a small amount of flour.

Remove your bread from the hook and smooth it inot a ball.  lightly oil a bowl and place the dough in the bowl turning it until the ball is covered with oil.  Cover with plastic wrap and then set aside in a warm place for about an hour.  This picture is actually a picture of my whole wheat bread but it is the same concept, I didn't have a picture of my rye bread at this stage.

After an hour your bread should have doubled in size.  If not you can let it sit for a bit longer, make sure the place you set it in is warm.  If it hasn't grown at all, you may have used inactive yeast.

Remove the dough from the bowl and knead it a couple of times on a floured surface.  Tuck it, and roll it until you can't see any seams and place it on your baking sheet.  Cover once again in plastic wrap and allow to rise for about an hour.

Preheat your oven to 350 degrees F.

Using a pastry brush, brush your beaten egg all over the surface of your bread.  This will give your bread a nice golden shine.

Bake the bread until it is browned, about 45 minutes, then move and let it cool on a rack.

Monkey Bread!

This is the ultimate comfort food, when it's cold outside eat this hot with a cup of coffee or hot chocolate and curl up by the fire.  This desert can either be quick and easy or if you want to go all out and make your own bread it can be a little tricky.  I went the quick and easy route because I was not patient and I wanted to eat this for breakfast.  My husband and I only allow ourselves these indulgences once a week and if you make your own bread it takes two days (you have to let the bread rest in the refrigerator overnight.) 

Since I have made this many people asked me why it was called monkey bread and I had no answer.  I researched this and still found no answer.  It seems that no one really knows why this bread is called monkey bread.  A lot of people seem to guess that this is called monkey bread because people gather around at it and pick at it like a bunch of monkeys but I don't know how accurate that is.  I tried to think of a rational explanation and I really couldn't think of one.  Maybe if the recipe called for bananas that would make a bit more sense, come to think of it, adding bananas is not a bad idea. 

This recipe is not very strict and you can add whatever you want to it.  My little addition was the nuts but you can add chocolate chips, pecans, raisins, bananas (if it makes you feel better to call it monkey bread if it has bananas in it) or different spices, it's up to you.

Monkey bread recipe:
recipe from Pillsbury crescent recipe creations

1/2 cup sugar
1 tsp ground cinnamon
2 cans Pillsbury Grands Home style refrigerated buttermilk biscuits
1/2 cup chopped walnuts
1 cup packed brown sugar
3/4 cups melted butter

Heat your oven to 350 degrees Fahrenheit.  Divide each biscuit into quarters and then roll the quarters into balls.  Grease a bundt pan and set to the side.  Get a zip loc bag, the easiest size to work with will be a gallon but you can improvise with smaller sizes.  Put your granulated sugar and cinnamon in the zip loc bag and make sure it is mixed.  Place your bread balls into the bag five at a time and shake them until they are evenly coated by the cinnamon-sugar mixture.  When the balls are coated remove them from the zip loc bag and start arranging them into your pan.  They don't have to be smashed together just placed next to and on top of eachother.

With each layer sprinkle some of the walnuts evenly on top and some of the cinnamon-sugar mixture.  When you are done finish of the rest of the nuts and pour the excess cinnamon-sugar mixture on top.

When you are done with all of the biscuit pieces, melt your butter and then mix it with the brown sugar.  Pour this mixture evenly over your bread.

Place in the oven for about 30 minutes, or until it is no longer doughy in the center.  If the top is browning and the middle is still not cooked you can either lower your pan so that the top is not so close to the top heat source in your oven, or you can cover the bread with tin foil.

When it is done let it cool for about 10 minutes and then loosen the sides with a spatula.  Place a plate on top of your bundt pan and then flip over.

If you want to save time and eat this for breakfast you can do all of the steps except for the butter and brown sugar step the night before. 

Cannellini bean and garlic soup

This soup tasted great, but I do have to warn you....if you don't like onions you will not enjoy this soup.  It goes great with freshly grated Parmesan and a piece of toast.  The recipe does have salt and pepper in it but I suggest seasoning it to taste after you have served yourself.  Another suggestion, in preparation with the spinach I just de-stemmed it, cleaned it, and then cooked it up.  I found the peices of spinach to be a bit much so I suggest chopping the spinach just a bit to make the pieces a bit smaller.

Ingredients:

2 tbsp olive oil

1 large sweet onion

8 cloves of garlic

2 tsp chopped fresh thyme (1/2 tsp dried thyme)

1/4 tsp salt

1/2 tsp pepper

2 cans of chicken broth (14.5 oz)

1 can of cannellini beans (15.5 oz) rinsed and drained

1 bag of baby leaf spinach (6 oz)

 

Before you start cooking chop up your garlic, onion, and clean your spinach.  The onion is prepared by cutting both ends of the onion then cutting it in half, turn it on its side and thinly slice the onion.  This will give you nice half circles of thin onion.                                  

In a deep sauce pan heat up 1 tbsp of olive oil.  Add the onion, garlic, thyme, salt, and pepper.   Cook for about ten minutes frequently stirring to prevent any burning.  Towards the end of the cook time start to add the chicken broth 1 tbsp at a time, stirring after each addition so the onions are able to brown.  I tried to show the end product of the onions when they were fully cooked but the color isn't showing very well in these pictures.  You can see the onion has changed color and has cooked down quite a bit.

After the onion mixture is done cooking add the beans, and the remaining chicken broth.  Bring the soup to a boil, and then lower the temperature to low.  Cover the soup and let it cook for 10 minutes.  When this is done remove from heat.

In a sauce pan heat up 1 tbsp of olive oil.  Add the spinach and toss it until the leaves have wilted.

I used a pair of tongs to toss the spinach for about 1 minute.  Don't over cook your greens!  When it looks like this remove it from the heat and add it too your soup.

Sprinkle with Parmesan, and enjoy.

Glazed Bohemian Anise Cookies

photo by Laura Ramsey

These cookies are a bit different, but don't be afraid..they are refreshingly sweet!  Anise has forever been described as a black licorice taste.  I for one hate black licorice but for some reason this herb has got me hooked.  Anise has been cultivated in Egypt for more than 4000 years.  It has been used as a cure for tonsillitis, stomach pain, and bad breath.  Hippocrates used it to clear the respiratory system.  I was introduced to them at an Indian restaurant where the seeds are used as an after dinner mint.   If you have not tried this herb I highly recommend you try these cookies.

Recipe by David Dahlman
You will need:

3/4 cup butter, softened
1/2 cup sugar
1 egg
1 3/4 cups unbleached flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp black ground pepper
1 tsp anise seeds

For the glaze
1 tbsp melted butter
1 cup powdered sugar
about 2 tbsp milk
1/4 tsp anise extract

Heat Oven to 350 degrees F.  In a large bowl, beat butter and sugar together until smooth.  Beat in egg and lemon peel.  (If you don't have lemon peel add about a 1/4 tsp of lemon juice.)  Stir in 1 3/4 flour, cinnamon, cloves, nutmeg, pepper, and anise seed (you can substitute for fennel seed if you don't have anise).

Shape the dough into 11/3 inch balls.  I use a cookie scoop it just makes everything faster and all of the cookies are the same size so they all cook evenly.  I highly recommend investing in one if you are going to make a lot of cookies.

using a cup that has been dipped in flour, press each ball until it is about 1/4 of an inch thick.....I smashed mine so that they were about 1/2 an inch thick just cause I like thicker cookies.  Also I'm always afraid if they are too thin they will be crispy so whatever your taste, crispy or fluffy.

Bake in the oven for about 11 to 14 minutes.  A trick to know when your cookies are done is to press lightly in the middle of the cookie.  If the depression made disappears quickly, the cookie is done.

While the cookies are cooling, add all of the glaze ingredients into a bowl and whisk them together.  I like to taste a bit of it first to make sure I have enough flavoring.  Glaze is not an exact science, it is really up to you how thick or watery you want it to be.  I like it thick so that you can make designs out of it on the cookies and it resembles frosting.  You can also add a bit more milk and make it thin.  When you put the thinner version on the cookies it will resemble the glaze that is poured over doughnuts.  You can also add toasted almonds to the top of your cookie if you like.  I didn't becuase I like a simple cookie.

Even though these cookies don't have the traditional peppermint flavor of christmas, they still taste like a christmas cookie, so if your in the mood for something other than the traditional try these out.

Cranberry Crumble

I made this dessert with fresh cranberries, for my sister Laura who came into town this morning.  It was cold outside and the warm dessert paired with a hot cup of coffee was perfect.  I like this recipe because it has the perfect amount of sweet and tart.  It is also incredibly easy to make.

for the crust and topping:
2 1/2 cups of unbleached flour
1 cup sugar
2/3 cup slivered almonds
1 tsp baking powder
1 cup cold butter
1 egg
1/4 tsp ground cinnamon

For the filling:
3 cups fresh cranberries (1 bag)
1 1/4 cups sugar
4 tsp lemon juice
1 tbsp cornstarch
1 tsp vanilla

Heat the oven to 375 degrees F and grease a 13x9 inch glass pan.

Grind up the slivered almonds in either a food processor, or cleaned out coffee grinder.  In a large bowl, mix the flour, sugar, almonds, baking powder, and salt.  Using a pastry blender, or two knives, cut in the cold butter until the mixture looks like coarse crumbs (same as pie dough).  Stir in the egg.  Press in 2 1/2 cups of the mixture in the bottom of your glass pan.  Sitr the cinnamon into the remaining crumb mixture.

In a second bowl, add all of the filling ingredients.  Stir until all of the sugar is evenly distributed throughout the cranberries.  Spoon the cranberry mixture into the glass pan and even it out.

using your hands crumble the rest of the topping mixture evenly over the cranberries.

Bake for about 45 minutes or until the top is golden brown.  Take it out of the oven and allow to cool.  You can eat this dessert hot and it will be a bit messy, or you can put it into the refrigerator until it is cold and you can cut it into bars.  I ate it warm and although it was a bit messy, it really hit the spot!

Taken by Laura Ramsey

Gingerbread dogs

Today I made gingerbread cookies and I used a couple of cookie cutters that I had bought from "Sur La Table".  They have the biggest selection of cookie cutters!  The cookies turned out cute, and tasty.  I love making gingerbread during the holidays cause it really hits the spot.  A spicy cookie with a cup of coffee by the fire is perfect on a gloomy day. 

For the cookies you will need:
1/4 cup molasses
2 TBSP water
2/3 cup unsalted butter
1/2 cup packed brown sugar
1 egg
2 1/2 cup flour
1 tsp ground ginger
1tsp ground cinnamon
1/2 tsp baking soda (for high elevation use 1/4 tsp baking soda)
1/2 tsp salt
1/4 ground cloves

In a 3 quart saucepan stir the molasses and water on medium heat.  Just heat up the mollasses don't boil it.  When the molasses has heated up take it off the heat and add the butter and brown sugar.  I suggest cutting your butter into small cubes before hand so that you can immediately toss them into the warm molasses and it will melt easily.

After the butter has fully melted and your mixture is smooth combine the rest of the ingredients.  Then divide the dough in half and place the two pieces in plastic wrap.  refridgerate the dough for at least one hour.








When your dough has fully chilled, pre-heat the oven to 350 degrees F.  Pull one of your disks of dough and let it warm up a bit.  On a slightly floured surface roll the dough out until it is about an 1/8 inch thick.  Use cookie cutters of your choice.

Place the cookies on an ungreased cookie sheet (I use a slipat but it isn't necessary) and bake in the oven for 7-10 minutes.  Make sure you check on your cookies at about 5 minutes, you don't want to overbake them!  One trick to see if your cookies are done is to gently press on one of the cookies with the tip of your finger.  If the indent stays your cookie is not done.  If the indent goes away It is time to pull them out!

For decorating I used Candy Coating, peppermint extract, and little cinnamon candies.  I put about three blocks of the candy coating in the microwave for about 20 seconds at a time, stirring it everytime until it was completely melted.  I then added about 1/4 tsp of peppermint.  I suggest first adding 1/8 of a tsp and giving it a taste test.  If you want more peppermint add a bit more.   You can always add more but once it's in...you can't take it back.

I piped the chocolate on the tennis balls and the dogs, and then I drizzled chocolate on the bones.  The chocolate hardens fast so if you need too re-heat it so it is easy to work with.

Asian Turkey burger with greens

This was my lunch today that I didn't plan on sharing but it was so good I just had to.  It was super simple to make so I think the lack of step by step pictures will not be a problem.

All you need is:

About 1/2 cup of lean ground turkey meat (jennie-o)
1 Green onion chopped
1/2 of a sliced up zucchinni
handful of greens
1 TBSP flour
salt, pepper, and soy sauce to taste

First put the turkey meat, green onion (with the green top discarded), flour, salt, and pepper in a bowl.  Mix together with your hands until the green onion is distributed throughout the meat.  Press this into a patty with your hands and start cooking on medium heat in a small sauce pan.

After about five minutes or when one side is browned turn the patty over.  At this point place the slices of zucchini around the patty and drizzle soy sauce on them.  After about a minute or when the zucchini is browned on one side turn them over with a fork and cook on the other side for a minute.

While this is cooking put a slice of whole wheat bread in the toaster and place some greens on your plate.

Take the zucchini out of the pan (you don't want your veggies to cook too long otherwise they lose their flavor and texture)

After the turkey patty is cooked all the way through (I like to check by cutting right into the center and making sure it is no longer pink) place it on the slice of toast.

Add more salt and pepper to your veggies and patty if you want more spice.  You can also drizzle some olive oil on your greens.

I paired this meal with some Jasmine tea, It hit the spot!  YUM!

If you don't like zucchini just substitute it with your favorite vegetable.  Broccoli would be a  good substitute.

open faced apple sandwhich

I thought I would start this blog out with a healthy snack.  The only tools you will need is a grater, spatula, peeler, and a small frying pan.

This dish only has three ingredients, an apple, cinnamon, and a slice of whole wheat bread.  I suggest using homemade bread or good whole wheat bread from a bakery.  This bread is more healthy, and you can choose how thick you want your slice.  I will usually cut my slice a bit thicker (about as thick as my thumb) for this dish so it is strong enough to hold together after the apple is placed on it.

First step is to peel the apple.  I leave the top and bottom of the core so that I can hold the apple without it slipping out of my hands while I grate it. 

After the apple is peeled I grate it directly into the pan, and sprinkle some cinnamon.  I put about 2 tsp of cinnamon on mine but that measurement is not written in stone, just make sure you don't overload your dish with cinnamon, you don't want to over power the taste of the apple!  I don't add any sugar because my red apple is sweet enough.  If you use a granny smith apple I suggest putting about 1 tsp of honey in so the dish isn't too tart.

cook the apple on medium heat for 5 minutes, or until all of the apple has softened and is warmed all the way through.  Occasionally stir the apple with a spatula to prevent the apple from burning.  I also  added a small handful of crushed walnuts to add a bit of texture to the dish.  If you don't have walnuts no worries, the dish is still tasty without them.  While the apple is cooking put a slice of whole wheat bread in the toaster.

After your bread pops up place it on as plate and spoon the apple onto the bread.  In the end you have a nice warm treat for those breezy fall days without a lot of fat or calories.