Molasses Cookies

I’m an awesome big sister (or so I keep telling myself) and made the molasses cookies my little brother had been craving for a month or so. Rustic, sweet, soft molasses cookies. Perfect for dunking in milk or tea or coffee.

Ingredients
2 1/2 cup flour
1 tea spoon baking soda
1 tea spoon baking powder
1/2 tea spoon cinnamon
1/2 tea spoon ginger
scant pinch ground cloves
pinch of salt
1/2 cup non salted butter, room temperature
3/4 cup brown sugar
1/2 cup molasses
1 egg
2 table spoon milk
ingredients

***

1. Pre-heat the oven for 350F. Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda, baking powder, spices and salt.
dry

2. Combine the butter, brown sugar and molasses in the bowl of a mixer.
sugar1

3. Beat until smooth then add the egg. Beat until combined.
sugar2

4. Add half the flour, mix to combine. Add the milk, mix in and add the rest of the flour until just combined.
combine

5. Portion out (about 1/8 of a cup per cookie) and flatten with the back of a fork.
portion

6. Bake for 15-18 minutes and enjoy.
cookies

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Mango Chutney

A delicious condiment with grilled meats, or in a roast pork sandwich.

Yield : 5 half pints.

Ingredients
5 lb under ripe (but not green) mangoes
3 cups white sugar
1 table spoon molasses
1-2 jalapenos
1 shallot
1 clove garlic
1/2 cup apple cider vinegar
4 oz tamarind paste
2 tea spoon brown mustard seeds
1 tea spoon yellow mustard seeds
10 green cardamom pods
12 black peppercorns
1 tea spoon kalonji
10 cloves
1/2 tea spoon fenugreek
1/2 tea spoon salt

***
1. Peel and dice the mangoes. In a large bowl, combine the mangoes with the sugar, jalapenos, molasses, shallot and garlic. Allow to macerate for a minimum of 30 minutes. You can adda few pits in there as well. They will give you more pectin however, resulting in a very firm chutney.
mango1

2. Transfer into a large pot. Roughly grind all the spices with a mortar and pestle and add to the pot. Add the tamarind and vinegar. Heat on medium-low heat until the mangoes are soft.
mango2b

3. After 30-40 minutes the mangoes should be ready. Remove the pits and scrape off the flesh.
mangopits

4. Either using a potato masher or an immersion blender, break down the mangoes until no chunk remains.
mango2c

5. Scald the jars. Bring back the chutney to a boil and cook for 5 minutes (while the jars are scalding). This is a picture of teh chutney itself as I was filling the jars.
mango3

6. Process for 10 minutes.
mangos-done

Berry Beer Baked Beans

A delicious recipe, not too sweet or heavy that I picked up on 101 cookbooks. Go check out the website for the full recipe, only my pictures to see here!

I swapped the vegetable broth for chicken broth since that is what I had on hand. Mine also took forever to cook (2-3 hours) since the beans were really old.

Gingerbread cookies

I wanted something warm and tasty to counteract the wind and rain brought by the storm. These cookies are perfect in colder weather. They also have the added bonus of not containing eggs, which is a great trick to add to any recipe book, for those with allergies.

This recipe makes around 6 dozen cookies, but they get gobbled fast.

Ingredients :
2 sticks of butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
1 cup molasses
1 heaping teaspoon baking soda
2 table spoon hot water
3 1/2 cups flour, plus more for dusting work surface
3 tea spoon. fresh grated ginger
1 table spoon cinnamon (I roughly grounded some cinnamon sticks)
A dash of nutmeg (I used fresh grated nutmeg)

***

1. Combine the butter, sugars and molasses, mixing until smooth and creamy.

2. In a small bowl, mix the baking soda and hot water into a paste; add to the butter-sugar mix and combine well.

3. Gradually add the flour cup by cup, letting the mixer incorporate each cup of flour into the dough before adding more.

4. When all the flour has been added, sprinkle in the ginger, nutmeg and cinnamon, and mix well.

5. Transfer the dough to a floured surface

6. Knead until smooth. If the dough feels very sticky, add some more flour.

7. Divide the dough into 3 portions.

8. Flatten each portion into a disk, wrap in plastic, and refrigerate at least 3 hours. The dough can be left in this state for 5 days; you can also freeze the dough if you’re not planning to use it right away.

9. After your dough has chilled : preheat the oven to 350F. Pull out one section of the dough from the fridge, and let it warm up for for 2-3 minutes.

10. Roll out the dough on a well-floured surface until it’s about 1/8″ thick. Rotate the dough regularly and don’t forget to flour the underside to prevent it from sticking. Cut out your shapes, and place them on a cookie sheet that is lined with parchment paper. You can put the cookies fairly close together, as the cookies will not expand all that much when cooking. The dough scraps can be kneaded together and rolled out again.

11. Bake for 6 minutes, and remove from the oven.Let the cookies cool on the sheet for another minute or two before removing to cool.

12. Repeat as needed until you have used up all the dough. They will stay soft if kept in an air tight box. If left to dry a bit they will turn snappier, a bit like ginger snaps.