Monthly Archives: December 2010

Mama Knows Best: Molasses Cookies

 

Worlds Best Molasses Cookies

World's Best Molasses Cookies

 

I like to think of myself as moderately successful adult. I own a house, I have a career I’m proud of, I contribute to my 401k, and I even floss most nights. No matter what though, regardless of how grown up we think we are, there are times when you just want your Mama to swoop in and save the day. This past week was one of those times for me. Lucky enough, she had scheduled a trip out from Boston already, so I was in luck.

It was a wonderful visit, complete with staying up late giggling, charging around the park solving the world’s problems, and of course, lots of incredible food.

These cookies are undoubtedly the absolute best. They are soft and chewy and when you take your first bite you get a little explosion of molasses and ginger. They travel beautifully and also make fantastic gifts. And the raw dough? To die for.

If you make no other recipe from Shut Up and Cook..make these. I promise, you won’t regret it.

World’s Best Molasses Cookies

1 cup sugar + more for rolling dough in

1/4 cup molasses

1 egg

3/4 cup butter

2 cups flour

2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

3/4 tsp cloves

3/4 tsp ginger

  1. Combine first four ingredients.
  2. Sift in remaining dry ingredients and stir well.
  3. Cover bowl with Saran wrap and chill 1/2 hour or up to 24 hours.
  4. Pre-heat oven to 350 degrees
  5. Roll dough into golf-ball size and roll in sugar.
  6. Place on un-greased cookie sheet about two to three inches apart (little balls look like they won’t expand, but they will!)
  7. Cook 8-10 minutes until flattened and just slightly browning (you can modify cooking time pending if you like a chewier or crunchier cookie)
  8. Enjoy!
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Filed under Desserts

Meatless Wonder: Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley

Grilled Portabella Sandwiches with pepper and onion medley, topped with goat cheese

Grilled Portabella Sandwiches with pepper and onion medley, topped with goat cheese

I seldom cook vegetarian dinners. It’s not that I don’t like them (though my husband does look like a 5-year-old discovering Santa doesn’t exist when he sees a veggie evening on the meal plan), but that I just innately feel as though meat is a somewhat critical part of a full supper.

Granted…I fully understand the merits of eating some meals without meat. The environmental, economical, and nutritional factors alone are enough to make someone declare their forever loyalty to falafel. That said…I take a bit more convincing.

These Portabella Sandwiches are a pretty close runner-up to a big burger. They are substantial enough to feel like you’ve had a meal and the smoky flavor you get from grilling them and the rustic bread creates a lovely complement with the sweet onion and pepper medley topped with a creamy goat cheese.

As Gregor’s Pub recently declared, “Kiss It Simple Stupid”. Well…these are that in spades.

Perfect for a Monday night dinner when you’re craving something easy, healthy, and morally superior.

Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley

Serves 2

2 Portabella Mushroom caps, stems removed

3 TB Olive Oil

2 TB Balsamic Oil

Shake Worcester

1/2 jar roasted red peppers (Trader Joes are inexpensive and yummy)

1/4 onion, thinly sliced

1 handful arugula

2-3 TB goat cheese

4 slices rustic bread, rubbed with garlic and olive oil, and grilled

  1. Add 2 Tablespoons olive oil, the balsamic vinegar, and worcester to a bowl. Add mushrooms and toss to coat. Allow to marinate for one hour.
  2. About 15 minutes before the hour mark, light grill and bring to high heat.
  3. Add mushrooms to grill, reduce to medium heat, and cook without turning for ten minutes or until fully cooked. At end, turn briefly and cook on other side to seer the top.
  4. Meanwhile, add remaining olive oil to a pan and cook onions for 5-7 minutes or until fully cooked and starting to slightly brown. Add roasted red peppers and combine until heated through.
    Grilled Pepper and Onions

  5. Assemble grilled bread with mushrooms, peppers and onions, goat cheese, and arugula.
  6. Serve immediately.

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Filed under Health Conscious, Uncategorized, Vegetarian