Molasses Crinkles

Cookie Dough

1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 whole egg + 1 yolk
6 tablespoons molasses
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
3 cups all purpose flour

Sugar Coating

3/4 cup granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon allspice

Instructions

Preheat oven to 375° F.

In the bowl of your stand mixer combine butter and sugar until fluffy.

Add in egg plus yolk and mix until incorporated.

Add molasses and mix until incorporated

Stir in vanilla, baking soda, baking powder, salt, ginger, cinnamon, ground cloves, and allspice.

Add flour 1 cup at a time and only mix until just incorporated.

For the sugar coating; in a small bowl combine sugar, ginger, and allspice.

Drop rounded tablespoons of cookie dough into sugar coating and cover dough balls completely.

Place the dough balls onto a lined baking sheet.

Bake in a preheated oven for 10-12 minutes.

Allow cookies to cool on a bakers rack.

Store in an airtight container and enjoy!

Chocolate Peanut Butter Pie

INGREDIENTSFor the crust

• 3/4 cup graham cracker crumbs

• 1/4 cup granulated sugar

• 2 tablespoons brown sugar

• 4 tablespoons melted butter

For the filling

• 1 1/2 cups heavy cream

• 8 ounces cream cheese softened

• 3/4 cup granulated sugar

• 1 cup creamy peanut butter

• 1 tablespoon vanilla

For the ganache topping

• 1/2 cup heavy cream

• 1 cup semi-sweet chocolate chips

INSTRUCTIONS

To prepare the crust, blend graham cracker crumbs, 4 tablespoons sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. 

Put the pie crust into the freezer while preparing the filling.

Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.

In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)

Fold whipped cream into the peanut butter mixture, blending well. 

Pour filling into the prepared pie crust. Place filled pie into the freezer.

To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). 

Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. 

Put the lid on the pan and let sit on the stove.

After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. 

Cool to room temperature, then pour sauce over pie. Place in freezer for 30 minutes before serving.

Note: If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

The Best Homemade Alfredo Sauce Ever

INGREDIENTS
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

INSTRUCTIONS

In a medium saucepan add butter, heavy whipping cream, and cream cheese. 

Cook over medium heat and whisk until melted. 

Add the garlic powder, italian seasoning, salt and pepper. 

Continue to whisk until smooth. 

Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. 

Serve with a pasta.

Pasties

Makes 8

Ingredients

Remade Pie Crust. (2 boxes if you are using half a crust, 4 if using a full crust)
5 potatoes, peeled and thinly sliced
1/4 cup melted butter
1 teaspoon of minced garlic in water
2 packages of beef cubes
Sliced carrots
Dried onion - optional
Salt
Pepper
Water

Prepare your ingredients - Peel and slice potatoes before pouring the melted butter and garlic over them and mixing. Sprinkle the beef cubes in salt and pepper.

Preheat oven to 400

Roll out the crusts, cut in half if making half pasties

Make a layer of potatoes in the center of the crust

Make a layer of beef over the potatoes

Add a small handful of the carrots on top of the beef

Sprinkle the dried onion on top if using it

Fold the pie crust over and pinch/twist it to create a twist effect

Cut slits in the top, 3-4

Cook for 45 minutes

Pull out of the oven and decrease temperature to 350

Spoon a tablespoon of water into each slit

Cook for 15 more minutes

Serve

Quinoa Salad

Ingredients

2 cups quinoa
4 cups water
1 tablespoon better than bullion (chicken or beef)
1 Orange or lemon
(Pair the lemon with the beef bullion and the chicken bullion with the orange)
3 bell peppers
2 cucumbers
1/2 packet mushrooms - if we have them in the house
Shredded Carrots
Fresco Queso
1/2 packet sliced ham
Creamy Italian Dressing
Garlic Salt
Salt
Pepper

Directions

Prepare the quinoa - Rinse it off using a sieve, then toast the rinsed off quinoa in an un-greased pan

Add the quinoa, water, citrus, and bullion into a rice maker. You want to do this at least an hour before you want to start getting dinner prepared.

Chop the veggies being used, peeling if you have to.

Chop the cheese and ham

Mix everything in a large bowl. Use a bowl bigger than you think you need so you can mix without risking spilling

Pour dressing over the top and add spices. Continue to add spices and dressing until you like the taste. You might have to use a spice I did not list, depending on how the salad tastes.

Coconut Crust

2 cups shredded coconut
2-3 Tbs coconut oil

Preheat oven to 350 degrees

Add one cup of coconut to a food processor

Add the oil on top of the coconut

Add the other cup of coconut

Pulse until the mixture is small enough to cover the bottom of a pan.

Put in the pan and bake for 10-15 minutes or until golden brown, be careful it can burn.

English Muffin Bread

Ingredients

5 1/2 cups flour 
2 tablespoons dry yeast
1 tablespoon honey
1/4 cup warm water
2 teaspoons kosher salt
1/4 teaspoon baking powder
2 1/4 cups warm milk
Butter and cornmeal for greasing and dusting the pans


Instructions

Place the yeast, honey, and water. Set aside.

Stir the salt, baking powder, and flour together in a separate bowl.

Add the milk and one cup of the flour to the yeast mixture once the yeast has proofed.

Blend well.

Add the remaining flour, and beat. You might have to use your hands to mix in all of the flour
You should have a very soft, goopy dough.

Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.

Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above the lip.

Preheat the oven to 425F

Dust the tops of the loaves with cornmeal and bake for 19 minutes or so. 

Cool, slice, and enjoy