Gingersnaps

 This was Frieda Giesler's recipe, in the Bountiful 3rd Ward

3/4 C butter

1 C sugar (may sub a little brown sugar)

1 egg

1/4 C molasses

2 C flour

1/2 t salt

1 t ginger

1/2 t cinnamon

1 1/2 t baking soda

Cream butter and sugar. Add egg and molasses Add flour, soda, salt, and spices. Chill and then roll into balls, about the size of a large walnut. Roll in granulated sugar. Bake at 350 on ungreased baking sheet 1 1/2 inches apart for 8-10 minutes, or until cookies have melted and puffed. For crispier cookies, bake until they've flattened down. Cookies form with with perfect rounds with traditional cracks on top. Makes 2 doz.

Aunt Big's Gingersnap Cookies

I got this recipe from Winona Moss. Each year she'd make a ton and invite neighbors over to decorate these yummy cookies. They were delicious with cream cheese frosting, but they're also delicious plain. My kids down them just as they are.

Makes 4 – 5 dozen. From the cookbook “How to Cook Everything” by Mark Bittman

1⁄2 pound (2 sticks) unsalted butter, softened

1 C sugar

1 C molasses

1 heaping teaspoon baking soda

2 T hot water

3 1⁄2 cups all-purpose flour

1 heaping tablespoon ground ginger

1 tablespoon ground cinnamon

Pinch salt

1. Use an electric mixer to cream the butter, sugar, and molasses until smooth. Mix the baking soda

with 2 T hot water and beat into this mixture.

2. Mix together the flour, spices, and salt in a bowl; stir them into the butter mixture and beat well.

Shape into 2 long rolls, wrap in waxed paper, and refrigerate several hours or overnight.

3. Remove dough 15 minutes before beginning to work and cut as you like.

4. Preheat oven to 350. Bake until just barely done, approx 5 – 10 minutes, a little underdone is great!

If you want an icing:

2 C powdered sugar

1 1/2 T corn syrup

2 T milk

1/2 t vanilla or almond extract

Thai Curry

 This recipe is from my friend Rachanee. Her mom is actually from Thailand! The funny thing is, she said that growing up she didn't really like Thai food, so her husband became the main Thai cooker once they got married, but now she does like it.

100 grams Mae Ploy curry paste (we use red, green or panang, can usually find it at harmons, we made red the other day) 2 cans coconut milk 1lb chicken breast cubed/sliced 2 bell peppers (any color you like) 1 small can sliced bamboo 1/2 cup water 1 Tbsp brown sugar 2 Tbsp canola (or similar) oil 2 tsp fish sauce 1/4-1/2 cup fresh basil, torn

[I also added some sliced onion]

Heat oil in a large skillet, medium heat, add curry paste and fry for a couple minutes (stir constantly) Add 1 can coconut milk and cook for 5-10 minutes (stirring frequently) Add bamboo (i add early to soften it up a bit) Add chicken and cook for 5 min or so Add 1 can coconut milk, fish sauce, brown sugar, and 1/2 cup water Cook for 10 min Add bell peppers and cook until desired softness (~5min, depending on how crisp you want them) and check chicken to make sure it's fully cooked stir in basil and cook for 1 more minute Serve over jasmine rice.

Cinnamon Jumbles

 

I remembered a cinnamon cookie mom made when we were kids, and she found the recipe for me! I remember liking them, but after making them recently, I do like snickerdoodles better, but it's still fun to save this childhood memory.

1/2 C shortening (butter/margarine)

1 C sugar

1 egg

3/4 C buttermilk

1 t vanilla

2 C flour

1/2 t soda

1/2 t salt

1/4 C sugar

1 t cinnamon

Mix shortening, sugar, egg thoroughly. Stir in buttermilk and vanilla. Blend flour, soda, salt. Stir in. Chill dough.

Bake 2" apart at 400 on greased baking sheet. Sprinkle with cinnamon sugar mixture. Bake 8-10 min until set but not brown. Makes about 4 doz 2" cookies.

Oatmeal Chcolate Chip Cookies

 I have no idea where this recipe was from, but it was in an e-mail I sent to Holli Moore back in 2008!

1 C. sugar
1 C. Brown Sugar
2 sticks butter softened
1 1/2 C. Oatmeal
2 1/2 C flour (sometimes I use a little more if the dough sticks to the beaters)
1 tsp. baking soda
8 Oz. Chocolate chips. (I like to use the peanut butter and chocolate swirled chips)
1 tsp. baking powder
1 tsp. vanilla
2 eggs
1/2 tsp. salt
1 tsp. almond extract
Mix everything in a Kitchen Aid Mixer and drop onto a cookie sheet.

Bake at 375 for 10 min. Remove from oven when they are still doughy. Leave on cookie sheet for a couple of min. to set up then remove to cooling racks.

Chocolate Crinkle Cookies Recipe

This was from the Preppy Kitchen https://share.google/yIjVDIf0HFY7DdzgB  Soooo good. I used half olive oil and half coconut oil

• 1 cup unsweetened cocoa powder (100g)
• 1¾ cups granulated sugar (350g)
• ½ cup vegetable oil (120mL)
• 4 large eggs room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup powdered sugar (120g)

• In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.
• Add the eggs one at a time, beating until well combined. Beat in the vanilla.
• Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.
• Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
• Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.
• Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit on the baking sheets at one time. Refrigerate the remaining dough balls and roll in powdered sugar just before baking.)
• Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.

Notes

• Don't rush the chilling time. This dough is quite sticky when it's first made, so it needs time to firm up before you can roll and coat the balls. Also, a warm dough will result in flat cookies, so don't let it sit out too long either.
• The cookies will naturally deflate in the center when cooling. Don’t let this send you into a panic that they are underbaked! This means the cookies will be deliciously fudgy in the center.
• Add other extracts. You can add 1 teaspoon of peppermint extract or orange extract to the cookie dough for a twist on flavors!

Homemade Brownie Mix

 

This is from I Am Baker. Double for a 9 x 13. Will make a dozen if you bake them in muffin tins. These are very chocolatey (plus we added 1/2 C dark chocolate chips into the mix). I gave one to Eli to take to school. Decrease cocoa if desired.

Dry Ingredients

• 1 cup (200 g) granulated sugar
• ⅓ cup (40 g) unsweetened cocoa powder, sifted
• ½ cup (64 g) all-purpose flour
• ¼ teaspoon kosher salt
• ¼ teaspoon baking powder

Wet Ingredients

• ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Instructions

• Preheat the oven to 350°F and spray an 8x8-inch pan with non-stick spray.
• Sift (or whisk) together granulated sugar, cocoa powder, flour, salt, and baking powder in a large bowl.
• Melt butter and set aside to cool.
• In a medium bowl, beat two eggs and vanilla extract with a hand-held mixer.
• Add the egg mixture and melted butter to the dry ingredients. Stir until just incorporated.
• Pour batter into the prepared pan and bake for 20-22 minutes.

Notes

HOW TO GIFT BROWNIE MIX

Sift together all dry ingredients. Place into a jar or airtight container.On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."