May Squared — Page 9

Molasses Cookies

December 3, 2013

I turned the heat on in our condo for the first time today. I guess that means it truly is December. But, with December comes great things.

Aaron and I are going on vacation in about a week and a half. This time it’s not for a wedding. It’s a bona fide vacation. And, really, it couldn’t come at a better time. I think I could use a little break from the cold.

And it’s getting cold around here. Luckily, it’s a clear sky kind of cold.

When it’s cold outside, I usually want a spicy cookie or bread—something that helps warm up your insides. This time around, I opted for cookies. It’s been a while since I made a batch of cookies.

Why? Well, it’s a bit of a commitment because I can only bake six cookies at a time in our miniature oven.

But these were completely worth it. They are chewy, sugary and spicy. Really, they are the perfect molasses cookies. I ended up sprinkling a little extra sugar on them—because, well, that’s a choice you can make when you’re in charge.

Better yet, there are surprisingly few ingredients and the dough comes together incredibly easy.

Molasses Cookies

Ingredients:
6 tablespoons butter, softened
2/3 cup plus 3 tablespoons sugar, divided
1/4 cup molasses
1 large egg
2 cups AP flour
2 teaspoons baking soda
1 teaspoon group ginger
1 teaspoon ground cinnamon
1/2 teaspoon all spice

Directions:
Place the butter in a bowl and beat with a mixer until fluffy. Add the 2/3 cup sugar and mix until light. Add molasses and egg, mix until all everything is incorporated.

Separately, stir together the remaining ingredients. Slowly add the flour mixture to the butter mixture and mix until well blended. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Shape dough into 1-inch balls and roll in sugar. Place the balls 2 inches apart on your silpat. Flatten cookies with the bottom of a glass to 1/2-inch thickness and sprinkle with a little extra sugar. Bake at 350 for 12 minutes. Let cool on a wire racks.

Recipe: Cooking Light

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Apple and Cheddar Sandwich

November 30, 2013

Here’s a little proof of the many sandwiches that have been consumed in our house during the bread-baking bonanza. I bring you a simple Apple and Cheddar Sandwich.

Now, is this sandwich super fancy? Nope.

But the bigger question: Is it fantastically delicious? A million times yes.

Really, just look at the picture. The oozing cheese. The crispy, grilled bread. The slices of crisp apple. Seriously guys, it’s good.

I’ve always really loved apples and cheese together. I also can’t say no to a grilled cheese. So, why not add apples to your sandwich. It’s a great combination of sweet and salty.

Better yet, this sandwich was made on homemade wheat bread—that recipe’s for another day. For now, enjoy the satisfaction of a perfectly simple and satisfying Apple and Cheddar Sandwich.

Apple and Cheddar Sandwich

Ingredients:
Whole wheat bread
2-3 slices of cheddar (my favorite’s Tillamook)
1/2 of an apple cut into slices
1 tablespoon butter

Directions:
Assemble your sandwich, spreading butter on the outside pieces of bread. Cook in a skillet over medium heat until each side is golden brown.

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Black Rye Bread

November 13, 2013

I’ve been making a lot of bread lately. Much more than you will see posted here. It’s close to problematic. I made two loaves this weekend for fun. But there are only two people in this house.

To compensate, I bought way too much deli meat. I meant to buy a reasonable amount. But freaking grams, man. I super suck at converting things in my head and I wasn’t smart enough to look it up on my phone.

Sandwiches for everyone!

Really, we’ve had a lot of sandwiches. And toast. But eating toast will never be a complaint. It’s my absolute favorite food. No matter the time or condition of my belly, I’ll happily put toast in it. Better yet, my sister gave me homemade pumpkin butter the last time I visited.

Toast for everyone!

This was my first time using rye. It’s good stuff, guys. That being said, I like a good, dark bread. And that’s what you get with this recipe. It’s a nice change if you usually make/eat plain whole wheat bread.

Black Rye Bread

Ingredients:
2 cups bread flour
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup warm water (110-115 degrees F)
1 1/2 cups whole wheat flour
1 cup dark rye flour
2 tablespoons unsweetened cocoa powder
1/4 cup vegetable oil
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup strong black coffee, cooled

Directions:
Combine 1/2 cup bread flour, yeast and water in your stand mixer and let sit for about 10 minutes. This is the foamy stage.

Separately, combine the remaining flours and cocoa powder. Add this to your yeast mixture along with the oil, sugar and salt. Slowly stir in the coffee and watch your dough form.

Knead the dough with your dough hook attachment for about 5 minutes. If the dough is too sticky, add a little flour. It should be smooth and elastic.

Shape the dough into a ball and place in a large, lightly greased bowl. Cover and let rise in a warm place until doubled—about 1 to 1 1/2 hours.

Punch down the dough, shape into a sandwich loaf and place in a lightly greased loaf pan. Cover and let rise until doubled—about an hour.

Bake at 375 for 35-40 minutes. Bread should sound hollow when tapped.

Recipe: Girl Verses Dough

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