I love to try new things in the kitchen. Fortunately my family and friends are usually willing guinea pigs!
So what you'll find here is just what it says... "Just what's going on in my kitchen"... and sometimes my garden!
Moxie's Crystallized Ginger Cookies 11 tablespoons unsalted butter, room temperature 1 TBLS sesame oil 1/4 C dark molasses 1 C granulated sugar 1 large egg 2 C flour 1/2 tsp ground cloves 1/2 tsp ground ginger 1 tsp cinnamon 2 tsp baking soda 1/2 teaspoon salt 3 1/2 ounces candied ginger, coarsely chopped (about 1/2 cup)
Preheat oven to 375F. Cream butter& sesame oil with molasses sugar and egg. Sift together dry ingredients (except candied ginger) and add to creamed mixture. Blend well. Fold in candied ginger. Chill for one hour. Form into 1-inch balls, roll in granulated sugar. Put cookies about 2 inches apart from each other on a greased baking sheet (or one you have lined with parchment paper). Bake 8-10 minutes.
Cream butter, sesame oil, sugar, egg and molasses.
Mmmmm... the sesame oil smells AMAZING!!!
Whisk together dry ingredients (except ginger)
Chop candied ginger...
Chop it much finer than this...
My step-by-step pics are missing quite a few steps this time!
Fold in candied ginger and refrigerate for one hour.
Roll into one inch balls... and roll balls in granulated sugar.
Bake for 8 - 10 minutes.
These cookies totally ROCK!
Even Mr SpiceCookieHater like them.
The sesame oil gives them a really amazing nutty flavor that really compliments the candied ginger.
Plus these cookies are nice and chewy... and they stay that way!
I think Jon and I must have seen this on FoodTV, maybe Feasting on Asphalt or Diners, Drive-ins & Dives, or maybe a History Channel show about food?
Maybe a show about Roscoe's House of Chicken & Waffles? I have no idea.
But Jon saw it and had to have it.
He asked me to make it at least once a week for several months or more.
I finally made it for him!
And... much to my delight... he said it was even better than he thought it would be!
I had planned to just use a recipe from the little recipe book that came with my waffle maker. But sadly, it is no longer in the box.
So first thing, I had to find a waffle recipe.
I found this recipe at allrecipes.com. It had 4.5 stars and 669 reviews.
That should work!
Waffles 2 eggs 2 C flour 1 3/4 C milk 1/2 C vegetable oil 1 TBLS white sugar 4 tsp baking powder 1/4 tsp salt 1/2 tsp vanilla extract
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Easy enough! I decided that rather than trying to get waffles and fried chicken all cooked at the same time, I'd make the waffles ahead of time and heat them up when the chicken was ready.
Whisk up the waffle batter.
While the waffle iron is preheating.
This is only the second time I've used my waffle iron.
It took a couple of waffles to get the right amount of batter into the iron.
Ok... waffles are done... I'll pop them into the oven when the chicken is almost ready.
Now it's my understanding that Fried Chicken & Waffles are served with pancake syrup. That didn't sound very good to me. So I have pancake syrup for Jon... but I also whipped up a quick chicken gravy.
So... waffles are done... gravy is done... chicken has been soaking in buttermilk & hot sauce.
I've heard there are lots of great recipes in her novels. I might have to pick one up!
Great! I found a recipe that was exactly what I was looking for.
Fast forward almost a year... and I finally got around to making them!
Ericka and I had a spice cookie baking day a couple weeks ago and this was one of the cookies we made.
Curry & Cardamom Cookies 1 C butter 2 C brown sugar 2 eggs, lightly beaten 2 tsp vanilla extract 3 C flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp sweet curry powder 1/2 tsp ground cardamom 1 cup pecans, chopped
Cream butter and sugar together. Add eggs and vanilla and beat until incorporated.
Whisk dry ingredients together. Add to creamed mixture, a third at a time. Stir in nuts.
Divide dough into four rolls and wrap each in waxed paper. Refrigerate at least 4 hours (may also be frozen).
Slice into 1/4-inch slices and place on a baking sheet lined with parchment paper. Bake in preheated 350F oven until golden brown, 12-14 minutes. Let cookies cool for 2 minutes on baking sheet, then remove to a rack to cool thoroughly.
Cream butter, sugar, eggs & vanilla.
Whisk together dry ingredients
Add dry ingredients to wet, a little at a time until well combined.
I totally forgot the nuts.
Divide dough into four even parts.
Form into rolls, wrap and refrigerate at least 4 hours.
When you're ready to bake... unwrap...
Slice into 1/4 inch slices.
And bake 12 - 14 minutes.
That's 12 minutes in my slightly hot oven.
Jon didn't like these cookies at all. But he Jon doesn't like any kind of spice cookie. I liked them a lot. But they are a crisp cookie and I prefer cookies a little chewier.
I brought them to work and the guys at work liked them. I doubt they ate a whole tray of them just to be nice. (contrary to what Jon thinks)
I also sent some up to Erin and Andrew's house. I 'think' they liked them. Andrew said it tasted like a cookie that fell into Indian food. So I guess that's good if you like Indian food and not so good if you don't!
Ericka and Drew liked them too.
So if you're looking for something a little different, definitely give these cookies a try!