Gingersnappers……

It isn’t the holiday season until I have my gingersnaps. I absolutely love them. I make them extra spicy and crunchy. These are more crunchy rather than crispy. I also make them little so that I can just pop em into my mouth. These are also delicious with a little orange zest added to the dough.

I can’t believe how many people wrinkle their noses when I mention gingersnaps. What’s not to like?? They go so well with a steaming hot cup of tea or coffee. You can crunch away while you’re watching a Hallmark Christmas movie. Have you noticed how they are always making gingerbread cookies on those movies? One of these days I’m going to make a gingerbread house. Hmmmmm, I think I say that every year.

Do you have a favorite holiday cookie that you just have to make every year?

Well, time to make more cookies. I hope you will give these a try! Crunch away!

Ginger Snappys

2 1/2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp cayenne pepper
1/4 tsp black pepper
1/2 cup cool butter, cut in pieces
1/2 cup sugar
1 cup packed light brown sugar
1/3 cup molasses
1 egg

Combine the flour, baking soda, spices and baking soda and set aside.
Cream the butter until smooth. Add sugars and mix well. Add molasses and mix again. Add the egg. Slowly add in the dry ingredients, mixing thoroughly.

Heat oven to 345. Roll dough into 1/2″ balls. Place them on a parchment lined baking sheet, 1″ apart. Slightly flatten each ball. Bake for 12-14 minutes. I bake them for 14 minutes because I like them to be super crunchy. They will crunch up after they are completely cooled. *

*Once your cookies are completely cooled, test the crunch. If they aren’t crunchy enough for you, just turn the oven on to 300 and put the cookies back in for about 7-10 minutes.

Makes approx 70 little cookies.

Cookie Brittle

The holidays are approaching!!  Can you believe it? What a crazy year. So much has happened to so many of us. One thing that helps my stress level, is baking. The problem is, since we are all pretty much indoors and social distancing, I cant really pass out my treats. But there are still a few people that I am fattening up. Hahahaha.

Time to get out all those favorite holiday recipes. We all have our favorites, don’t we? This one is a must for the holidays. Everyone loves this stuff and I gotta tell ya, it is addicting! It makes great little gifts too. Who wouldn’t want to get a gift of this. You can put it in a nice gift can, pretty little bags, a cute little Christmas cookie jar….so many ways.

This cookie brittle is so buttery and rich. It’s crunchy and delicious. You won’t be able to eat just one piece. Last year, I filled an 8×8 gift can  and gave it to a friend. She ate the entire thing in one day. Hahahahahaha. While I wouldn’t recommend that, I can see how she did it. It’s that good.

I usually use semisweet chocolate chips, but you could use m&ms, white chocolate, butterscotch chips, peppermint candies, coconut, different nuts and even dried cherries!

It’s super easy and quick. I hope you will try it! 

The Best Cookie Brittle Evahhhhhhh 

2  sticks of butter (1 cup), melted and cooled
1 tsp vanilla
1 cup sugar (I use 1/2 cup turbinado sugar and 1/2 cup regular sugar) 
1/2 tsp kosher salt
2  cups all purpose flour
1  cup roasted sliced almonds (any nut works great)
1  cup chocolate chips or chopped block chocolate
1/2 cup oats (optional) 
other optional add ins: coconut, dried fruit, toffee bits (brittle won’t be as crispy if you add these, but still delicious)

Heat oven to 340.  
In a big bowl, mix together the cooled melted butter and vanilla.  With a wooden spoon, mix in the sugar, salt and flour. Stir in the nuts and chocolate chips. Press the mixture in a thin, even layer in an ungreased baking sheet. It will almost fill a 9×13 pan. Bake for 20 minutes or so. (I bake for 10 minutes and then turn the pan around and bake for another 10 minutes or so). It should be light golden brown. Let it cool in the pan. 
Once cooled completely, break into pieces. Store in an airtight container. If you dont store it in a container, it will soften up a bit. 

Now, bake another batch cuz this won’t last long!!!!! 

Best Smoked Salmon Dip ever……

I always buy the little tubs of the soft cream cheese with smoked salmon. While I do love it, I wanted to make my own version. Wow, what a difference. I dont think I could ever buy the little tubs anymore.

I love this stuff and it was quick to put together. It’s good with crackers, pita chips, veggie sticks, crostini. You could even toss it with some hot pasta. I bet that would be great and I think I will have to try that soon.

A little bit of smoked salmon goes a long way, so you don’t have to use too much.

I hope you give it a try.

 

 

Smoked Salmon Dip

1  8oz block softened cream cheese
1/4 cup sour cream
1  tsp minced shallot (chives or green onion work too)
approx 4 oz smoked salmon (more or less depending on your taste)
1 tsp fresh lemon juice
black pepper
1 Tblsp heavy whipping cream (if you want more of a lighter, fluffier mousse type of dip)

Just throw everything in a food processor and give it a whiz until its all soft and creamy.
So simple and so delicious

Jalapeno Popper Rolls…….

Jalapeno poppers used to be my go to appetizer and I would order them everywhere. I started making my own and finally just got sick of them since I ate them so much.  I love jalapenos, but these days they dont like me. I tell ya…….it really sucks getting older. I can’t eat a lot of things that I love, but that’s a whole other story!

So, funny thing….this past weekend I was driving in my car and all of a sudden I started thinking of jalapeno poppers wrapped in bread dough. It just came outta nowhere. I had some crescent roll dough in the fridge and thought why not? Oh my. So, so good. If you like jalapeno poppers, you will like these rolls. Seriously, they are so good. I can’t wait to make more!

I used the pickled jalapenos, but I’m sure fresh jalapenos would be just as good. Next time, I think I will try making these with a pizza dough, but the pop open container of crescent rolls worked just fine. I kept it pretty simple like a basic popper, but get creative! Maybe try some bacon, green onion, sausage……so many possibilities.

   

Jalapeno Popper Rolls

1 package (pop open can) crescent rolls
2 jalapenos, quartered (I use the marinated jalapenos)
about 4 oz cream cheese
mozzarella, provolone or cheddar cheese (I use the string cheese sticks, cut in half
1/2 cup blue cheese salad dressing (more for dipping)
if you don’t like blue cheese, Ranch is good too.

Heat oven to 375.
Carefully separate the crescent dough into triangles and place on a parchment lined baking sheet.
Brush blue cheese dressing on each one. Place a slice of cream cheese on the wide part of the dough triangle. Top with jalapeno and mozzarella, as shown in picture. Carefully roll wide part of dough down to the bottom point.  Brush with some soft butter (optional).

Space rolls about 2″ apart. Bake for 10-12 minutes or until golden brown.  Serve warm with some blue cheese or ranch dressing.

Bacon and Eggs Biscuits and Gravy….

One of my favorite breakfasts is biscuits and gravy. I rarely find one that I like at restaurants though. They usually serve rubbery, dry biscuits, or they don’t give you enough gravy, or it’s cold and lumpy. I just prefer making it at home.

I’m obsessed with biscuit. Anytime I see a cooking show and I hear the word biscuit, I am all there! I have so many recipes and I recently noticed that I scribbled “my favorite biscuit” on almost every recipe. Haahahah. The recipe I have posted here, seems to be the recipe I use the most. By the way, you can make the best gravy in the world, but if you have a crappy biscuit, what’s the point??!! Am I right? Oh!! and can you believe there are actually people that don’t like biscuits?? I have a few friends that don’t like them. Seriously? I don’t understand that at all. Hahahah. If you are a biscuit hater, you can always serve this on English muffins. But whyyyyyyyyy????

We are all familiar with the basic sausage gravy, right? I love it, but bacon gravy is so good too. I remember my dad always making creamed eggs. He said it was served in the chow line when he was in the Marines. Basically, it’s country gravy with slices of boiled eggs in it. I love it so much. One time I made it and just crumbled up some fried bacon and stirred it right in. That’s good too. Or, you can make the egg gravy and serve it with the crumbled bacon on top. But I like to make the bacon gravy and go from there.

Oh, you can also make sausage and egg gravy. But I prefer the bacon. Either way, if you like biscuits and gravy, you will like this!

  

 

Bacon and Egg Biscuits and Gravy 
serves 2

Gravy

4 or 5 slices of bacon (chopped up) you need about 2 Tblsp of the bacon grease. If there isnt enough bacon grease, add 1 Tblsp of butter
2 Tblsp flour
2 cups milk
salt and pepper to taste
2 boiled eggs, sliced

Fry the bacon in a large skillet. You should have about 2 Tblsp of bacon grease. If you dont, just add some butter.
Sprinkle the flour into the bacon grease and whisk, making sure you have no lumps. Slowly add in the milk, whisking constantly until you have a smooth mixture. Stir until thickened. Gently fold in the sliced eggs. Serve immediately over fresh, hot biscuits.

Biscuits 
makes 5 big biscuits

2 cups all purpose flour
1  Tblsp baking powder
1  tsp salt
1/2  Tblsp sugar
1/3  cup shortening or butter (for these biscuits, I prefer the shortening)
1  cup buttermilk (or regular milk)

Heat oven to 425.
In a bowl, whisk together the flour, baking powder, salt and sugar. Cut the shortening into the dry mixture until its nice and course and crumbly. Gradually stir in the milk, but don’t OVER MIX. Dump it all out onto a floured surface even though it’s still crumbly. Gently bring it all together into a 1″ thickness. Cut into 5 big biscuits or 8 regular sized biscuits.  Place them on an ungreased baking sheet.
Bake for 11-12 minutes for regular sized……12-14 minutes for big biscuits. Don’t let them get too brown. They should be light in color.
Split a biscuit open and top with gravy.