With it being fall I am looking forward to all the feast days coming up. I love food…lol!! This time of year really is my favorite time just because so many things come from the harvest. Depending where you are located determines what is best for the area you are in. Nowadays, unlike when I was growing up, you can get whatever is being harvested where ever. I sort of miss the days when you had to wait for certain things for the seasons to change so they were available. There was the anticipation of the new harvest. Now everything is there anytime of the year. It’s not as exciting. But there is one fruit that I still have to wait for, for this time of the year: Pomegranates!! It might be because they are too expensive to import or they just grow in certain areas but I am so excited when fall comes around just for those 🙂 You can use them in salads, sweets, main courses, drinks, or just by themselves. For this Friday I am going to post a couple of recipes for Pomegranates…something sweet and something for dinner. Enjoy…I know I will!!
Pomegranate Roasted Chicken
1 cup pomegranate juice
3-pound whole chicken
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken stock
1 tablespoon fresh thyme
1 cup pomegranate seeds
Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside.
Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes.
Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.
2 cups flour
1/3 cup sugar + and extra T for sprinkling
1 t baking powder
1/4 t baking soda
1/2 t salt
8 Tbls butter, 1 stick or 113gm (cold or frozen)
3/4 cup pomegranate seeds
1/2 cup evaporated milk or half & half or cream (I guess full cream milk would work too, I used avapourated milk)
1 large free-range egg
Preheat your oven to 400F / 200C.Mix the flour, 1/3 cup sugar, baking powder, baking soda and salt.
Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb.
Stir in pomegranate seeds.In another bowl, whisk the cream / milk and egg until smooth.Using a fork, stir cream/ egg mixture into flour mixture until a dough forms.
Empty the dough onto a well floured surface and need briefly so that it comes together.
Pat down to form a large flattened disk. Using a sharp floured knife or pastry cutter cut the dough into 8 triangles.
Place these on a lined baking tray allowing space in between each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.
Hi everyone!! Hope your week has been going great!! I thought I would dig up another cookie recipe for this week because who doesn’t love cookies? I know I do 🙂
This is great oatmeal cookie recipe that I have use a few times and always get good results with it. The best thing about this recipe is you can add nuts, raisins, or even chocolate chips to it. It’s really good base recipe to get creative with. Enjoy 🙂
Soft Oatmeal Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Happy Friday everyone!! Hope your week was amazing!! Today I decide on a sweet recipe I found a few months back but had never tried. I had never made Banana Cookies before and decided to try them and I was glad I did. They were really good…a lot better then I thought they would be. Hope you enjoy them as much as we did 🙂
1/2 cup of unsalted butter (1 stick), room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of pecans (walnuts and chocolate chips are fine alternatives)
Preheat the oven to 350°F. Beat the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise
Mix the banana mixture into the butter mixture.
Whisk together the flour, salt, and spices. Add to the butter and banana mixture and mix until just combined.
Fold pecans or chocolate chips (if using) into the batter.
Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Today is one of the final games of the World Cup 😦 But I’m going to enjoy every minute of it!! Today is England vs. Belgium for the third place spot. Should be a really good game. They actually played earlier in the games and Belgium won. SO let’s see what happens!!
Since this game is first thing in the morning thought we could have a breakfast treat along with a nice cup of coffee. These are really good for a quick breakfast treat: Donut Muffins. Enjoy!!
1/2 cup white sugar
1/4 cup margarine, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl.
Stir in the milk, then mix in the baking powder and flour until just combined.
Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl.
In a separate bowl, mix together 1/2 cup of sugar with the cinnamon.
Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Good Morning all!!! It is a start to the finish. We have 4 teams that I don’t think anyone thought would be in the finishing rounds. Good luck to them all!!
Well today I thought we could use something sweet for a snack and what better then Nutella!! This recipe actually only makes 18 but you can adjust the amount to the number needed.
Nutella Sandwich Cookies
3 egg whites
¾ cups granulated sugar
¼ teaspoon cream of tartar
Pinch of kosher salt
½ teaspoon pure vanilla extract
2 cups chocolate-hazelnut spread (such as Nutella)
Preheat the oven to 275°F. Line two baking sheets with parchment paper.
Make the Meringue: In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites and sugar to combine.
Remove the bowl and place it over a medium pot of simmering water. Warm the mixture, whisking constantly by hand, until the sugar has dissolved, 1 to 2 minutes. Transfer the bowl back to the electric mixer.
Add the cream of tartar and the salt, and whip on medium-high speed until the egg whites are thick and can hold a peak. Add the vanilla extract and beat just until combined.
Bake the Meringue: Using two spoons, drop 2-tablespoon dollops of meringue onto the prepared baking sheets. They don’t need to be perfect, but should be around the same size.
Bake until the meringues are crisp but not golden, about 1½ hours. Cool completely. (The meringues can be made a day or two ahead and stored in an airtight container.)
Assemble the Sandwich Cookies: Spoon 1 to 2 teaspoons chocolate-hazelnut spread onto the flat side of a meringue cookie. T
op with another meringue cookie and gently press to seal (not too hard, as the meringues are a bit fragile).
Repeat with the remaining cookies and chocolate-hazelnut spread. Serve immediately.
Hi Everyone!!! Back again for another delicious recipe 🙂 This is a good recipe when you want something sweet but not too sweet. Ginger cookies. I like them myself with a cup tea and the evening but they taste just as good with coffee too.
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup margarine, softened
1 cup white sugar
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, ginger, cinnamon, and cloves. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture.
Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Today I am going to post a really simple recipe that will make almost everyone happy: Chocolate Chip Cookies.
I love chocolate and cookies so what better way to enjoy both. Pair it up with a glass of milk and you have made my day 🙂
Chocolate Chip Cookies:
3/4 c Granulated sugar
3/4 c Brown Sugar
1 c of butter or margarine, soften
1 tsp vanilla
2 1/4 c self-rising flour
1 c of coarsely chopped nuts (I use walnuts)
1 12 ounce pkg semi-sweet chocolate chips
Heat oven to 375
Mix eggs, sugar, butter and vanilla in a large bowl. Stir flour dough should be stiff.
Stir in nuts and chocolate chips
Drop dough by rounded teaspoons onto cookie sheets 2 inches apart onto ungreased cookie sheet
Bake 8 to 10 minutes or until light brown centers will be soft. Cool before serving.
Hi Everyone!! Here’s a sweet treat for breakfast…enjoy!!
Banana-Stuffed French Toast
1 Firm ripe Banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
four 1-inch-thick slices day-old bread
2 tablespoons unsalted butter
confectioners’ sugar for dusting
warm maple syrup
Preheat oven to 350° F.
Cut banana into 1/4-inch-thick slices and in a bowl whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side
Dust French toast with confectioners’ sugar and serve with syrup.
Here’s my first recipe for 2015. I know considering we all have made our New Year’s resolutions and some of us have said we are going to lose weight this might not be the best recipe but I can’t help it 🙂 I love this one and in limited amounts it’s not as bad as some sweet recipes out there…lol Hope you enjoy!!
1 1/2 c flour
2/3 c sugar
1 tsp ginger
1/4 c molasses
1 1/4 c oats
1 tsp vanilla
3 tbs milk
1. preheat oven to 350
2. combine all dry ingredients
3. add egg, oil, and molasses mix well
4. add vanilla and milk…mix well
5. shape rounded tablespoon or teaspoon (depends on how many
you want to make 🙂 ) of dough into ball and flatten.
place on ungreased pan
6. put in oven and cook 12 – 14 mins