The Classic Ginger Cookie

Welcome back to the evolution of marriage, which has turned in more to our weekend adventures and my culinary undertakings. From Hiking to Camping and homemade Strawberry Jam to Whole Wheat Flax & Apple Muffins. Obviously, over the last couple of months I have taken a bit of a sabbatical from blogging. Our adventures have continued and my culinary undertakings have been uninterrupted. Throughout this break, I have tried to plan my return, thinking I would start back up during our honeymoon (that came and went), or our two year anniversary (didn’t happen), then I thought why not start on the New Year, but my aunt is requesting a recipe I made the other week. So back by one request, I offer you a classic…The Classic Ginger Cookie, Enjoy!

The Classic Ginger Cookie

2 ½ cups all-purpose flour

2 ¼ tsp. baking soda

½ tsp. salt

1 tbsp. ground ginger

½ tsp. ground pepper

¼ tsp. nutmeg

¼ tsp. cinnamon

¼ tsp. gloves

¾ cup unsalted butter, soft

½ cup packed dark-brown sugar

½ cup granulated sugar, plus 1/3 cup for coating

6 tbsp. molasses

1 large egg

Preheat oven to 350 degrees, place the oven rack in the middle of the oven. Line two baking sheet with parchment paper; set aside.

Whisk in a medium bowl the flour, baking soda, salt, ginger, nutmeg, cinnamon, gloves, and pepper.

Mix with an electric mixer, cream butter, brown sugar, and ½ cup sugar until light and fluffy. Beat in molasses and egg.

Combine the flour mixture until just combined.

Flatten into a disk and wrap in plastic.

Freeze for 20 minutes.

Divide dough into 2-inch balls. Place remaining 1/3 cup sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets.

Flatten into 3-inch rounds.

Sprinkle with the remaining sugar in bowl.

Bake one pan at a time, until brown, 10-12 minutes.

Cool cookies on a wire rack.

The Classic Ginger Cookie

e&e

http://www.marthastewart.com/338735/giant-ginger-cookies

Fresh Homemade Salsa

Homemade Fresh Salsa

What an awesome weekend so far. We have been enjoying the last few weeks of summer and the last couple of weeks of the summer slow down at work. My job should be revving up within the next couple of weeks and E will be changing to a new job in a couple of weeks. I think after these two things happen it will nose to the grind until late October when we finally take our honeymoon…YAY!!

We took off early from work on Friday afternoon and headed up to the Lost Creek Wilderness, part of beautiful Colorado that I had yet to explore. The Lost Creek Wilderness Area protects nearly 120,000 acres including the Tarryall, Platte River, and Kenosha mountain ranges in central Colorado. This wilderness area is loaded with hiking, backpacking, and fishing. Also in our experience is one of the least utilized areas in Colorado, which means few weekend crowds—just one more reason to move the Lost Creek Wilderness to the top of our exploring list.

Upon closer views, it is clear that the Lost Creek Wilderness, and specifically Bison Peak has its own character, one filled with the most bizarre rock formations one could ever hope to see. I thought I was walking into scene from Jurassic Park, I half expected a big Brachiosaurus to poke it’s head around the ginormous rock formations. I hope you enjoy a few of the pictures we took…Once again the pictures just do not do this beautifully unique place justice.

Now onto the food! With our garden in full producing mood, I had a ton of tomatoes to use. Too small to make sauce with, but the perfect size to put in the Cuisinart and make salsa. I have already had the salsa man take a tester bite, his response, “that might be the best thing you have ever made.” Point for the wifey! See the recipe and the instructions below and enjoy!

Garden Fresh Tomatoes

Fresh Homemade Salsa

*10-12 Small to medium sized Tomatoes (adjust quantity based on size, see above picture for sizing)

2 Cans Rotel diced tomatoes & green chilies (I used one hot and one original)

¾ Onion, chopped

4 Cloves of garlic, minced

2 Jalapenos, quartered and sliced keep all membranes and seeds!

½ tsp Sugar

½ tsp Salt (Kosher)

½ tsp Cumin

½ cup Cilantro, chopped

Lime Juice from one Lime

*This made enough for two 3 cup sized Tupperware (one to eat and one to freeze!)

Molding Vine Ripened Tomatoes into “Canned” Tomatoes

**I think this step is a necessary evil. This will transform the fresh tomatoes into ones that would come in the can which are best used for this type of restaurant style salsa.

Bring a pot of water to a boil. Place all tomatoes in for 1 minute. Remove from boiling water and place immediately into a bowl of iced water.

Remove all tomato skins, cut out top of tomato and squeeze (yes you read it right, just like is sounds) each tomatoes individually to remove excess juices and tomato seeds.

Fresh Homemade Salsa

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a food processor (if you don’t have one, you can also use a blender). Pulse about 20 times. This gives the salsa a perfect consistency and is still enough to mix all ingredients.

Refrigerate salsa for at least an hour before serving. Serve with Anything!

E’s Rating

10 out 5 (off the charts he says!)

e&e

Double Chocolate Caramel Bars

Double Chocolate Caramel Bars

I am happy to be blogging my first sweet recipe. It has not been because of a lack of desire, believe me, I have been craving homemade desert goodness for some time. I just had no real reason to turn on the oven—and in 100-degree heat I need a very very enticing reason. This weekend we were invited to a barbecue by one of E’s coworkers and apparently he loves all my baking. Not wanting to show up empty handed, I decided I would turn on the oven…and what a great idea it was. Behold Double Chocolate Caramel Bars. I am not a big chocolate fan, but the plate was emptied at the party before I could even entertain trying a bite. Find the recipe below and for all you chocolate lovers out there…Enjoy!

Double Chocolate Caramel Bars

1 cup butter

12 oz. semisweet chocolate chopped

1 ½ cups sugar

4 eggs

1 tbsp. vanilla extract

1 ¼ cups all-purpose flour

½ tsp. salt

1 cup pecans chopped (optional)

1 ½ cups semisweet chocolate chips

Camel Filling:

14 oz. caramel candies, unwrapped

¼ cup heavy cream

Preheat oven to 350 degrees.

Line a 9x13-inch baking pan with foil and grease the foil & sides with butter. Allow for extra foil to help with lifting the brownies once they have been baked.

Combine, in a large bowl, the chopped chocolate and butter. Microwave at 50% for intervals of 1 minute until the chocolate is melted and the mixture is smooth (stir to aid in the melting process and to avoid burning). Be sure to check between each 1-minute interval.

Whisk in the sugar, eggs, and vanilla until incorporated. Stir in flour and salt until combined. The mixture should appear thick!

Spread about half of the brownie mixture in the bottom of the prepared pan, distribute evenly throughout pan. Bake for 15 minutes. Remove from the oven (but keeping the oven on and at 350) let the brownies cool for 15-20 minutes (or as I did, as long as it take to complete the rest of the steps!).

Toast pecans in a skillet over medium heat, stirring to avoid burning about 5-7 minutes. Remove from heat and set aside (I didn’t have pre-chopped pecans so I chopped them up after they were done toasting).

Combine caramels and heavy cream in a small-medium sized bowl. Microwave at 50% for intervals of 1 minute until the caramel is melted and the mixture is smooth (stir to aid in the melting process and to avoid burning). Be sure to check between each 1-minute interval.

Stir in half of the pecans to the caramel mixture and pour the caramel mixture over the cooked brownie “bottom” (this step needs to happen immediately). Spread the caramel layer evenly throughout the pan and brownie “bottom.”

Scoop remaining brownie mixture and spread evenly throughout brownie “bottom” and caramel middle.

Spread the remaining pecans and chocolate chips on top. Bake for 18-20 minutes.

After the pan cools, put the brownies in the refrigerator or the freezer until cool (I let mine sit for an hour). This will help with cutting the brownies and getting them out of the pan. I found it much easier after they had cooled the freezer than after sitting out on the counter for several hours. Cut into squares or desired shape and lift brownies out of the pan with the foil edges. Peal foil and break or cut apart brownies.  

E’s rating

4 out of 5

e&e

Chicken Pesto Panini

Happy Sunday. E and I have been busy creating new hobbies to fill all our spare time (what spare time!). I pulled two chairs out of the dumpster over a year ago and it has, obviously, been a very slow re-do process. This weekend I have picked up some speed and I would love to post the final product in the next couple of days. I am almost done with one chair, I painted yesterday and today we picked out upholstery that I think really elevate the chair to the next level. E on the other hand has been slowly building up his woodworking tools and creating a never-ending list of “things to make.” I am just excited for him to start making something!

On the dinner front, not much has happened this week as we were very busy. I had book club (shout out to all my book club ladies, can’t wait to start reading the next installment: The Paris Wife!), and a couple of late nights at work. So I have for you all today a quick simple recipe that is great for the summer, which has been pretty standard for most the recipes I have posted so far…Just wait until fall and winter come. I can not wait to start baking! Enjoy

Chicken Pesto Panini

Two Chicken Breasts

Dried Oregano

Dried Thyme

Ciabatta Bread

Mozzarella Cheese

Tomato

Pesto  (I used homemade see recipe below!)

Pound chicken, spread oregano and thyme over chicken and grill on medium for 10-12 minutes (or until done) I usually cook chicken ahead of time to make this meal even quicker. Slice ciabatta in half and place a slice of tomato and two pieces of mozzarella cheese and a layer of pesto on the bread. Place chicken on ciabatta and warm on stove with cast iron grill pan and a Panini press. Poof your all done!

Homemade Pesto

3 cups packed fresh basil leaves

4 gloves of garlic

¾  cup grated parmesan cheese

½ cup olive oil

¼ cup pine nuts

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in a food processor or blender. Blend until smooth paste.

Chicken Pesto Panini

E’s Rating:

5 out of 5

e&e

7.16.12

There are very few things I can say for sure regarding the long and winding journey of grief. Having experienced more loss than some, but not nearly as much as others. An expert I am not, a novice just maybe. What I do know for sure is nine years later I still have moments of disbelief, days of sadness, and momentary signs of a father who left me too early: A rain shower on a clear afternoon, a breeze that graces my face on a still day, and a feeling in the pit of my stomach that lets me know I am still on the right path. This day is an annual reminder of the precious moments that make life so wonderful.

The stories that are told and the memories that are reminisced prove his legacy was and still is great. So great, that on this day every year his devoted admirers set their normal daily routine aside and live a life or even just a moment a little bit harder for him. From ocean to ocean people are taking a moment today to truly live…in his honor. Celebrating a life that was lived fully and completely.

This day is also a reminder of the distance I have traveled—nine years missing my rudder and many of those years spent lost, navigating life, decisions, and love on my own. I wondered if I would ever come out on the other side. Not sure if I am safely on the other side or if the other side even exists, I do know that I have traveled a great distance from that fateful morning that changed everything. Now able to recognize that that instant was just one among many, all part of a larger plan, a plan that I am now beginning to see, feel, and experience as each ah-ha moment occurs.

Acceptance that the rudder may never return has been a difficult and sometimes very sad realization, but one that has remained crucial to my happiness. Learning that a rudder is merely one source not the only source of direction has been another important lesson. I say this because the wind in my sails returned thanks to one special man friend, and direction I most certainly have found. He has the same expectation from life that I was so accustomed to, he has the same intensity towards adventure that dictated my childhood, and he has the same twinkle in his eye when a peak has been scaled, a black diamond has been defeated, and a new skill has been artfully mastered. The rudder I have learned to live without, because the wind has proven to give me direction and it is that twinkle that truly keeps me going.

e&e

The Rudder, The Wind, & The Twinkle...Life Is Good

Grilled Scallops & Grilled Fresh Veggies

Welcome back to the land of blogging! We have been a bit absent lately, busy with summer, work, and enjoy life on weekends. It has left us little time to update you all on our evolution of marriage. We hit the 3-month mark—small marriage success and we have just kept on rolling!

We have had a busy summer so far, I am beginning to think this is the way we really enjoy living so I will post a couple of snap shots from all our happenings including scaling our first 14er together, water skiing in Massachusetts, and 4 of July at Tanglewood.

Grilled Scallops w/ Hoisin Sauce

Water Skiing on Richmond Pond, Massachusetts

         

               Reaching the TOP of Mt. Elbert (14,400 ft.) the tallest in Colorado & 2nd tallest in the Lower 48

4th-of July, James Taylor @ Tanglewood, Massachusetts

To keep the summer celebration going I will post one of our favorite summer recipes we have eaten so far. It is super healthy, super quick, and requires only use of the barbeque (which means I do the prep and E cooks, one of the few reasons I love summer!)

Grilled Veggies

*These veggies are very interchangeable, use what ever varieties you enjoy including squash, egg plant, orange pepper, Portobello or white mushrooms, etc…The sky or grocery store is the limit.

**I also ordered the veggies before the scallops as they take a little longer. I suggest putting the veggies on first, to ensure everything is done at once!

½ Red Onion

½ Green Pepper

½ Yellow Pepper

½ Red Pepper

7-8 Mushrooms (I love mushrooms, so I cook a ton you can vary this amount to your preference)

3 tbs. Olive Oil

3 Garlic Gloves roughly chopped

Fresh Ground Pepper to taste

Kosher Salt to taste

Set the grill to medium heat and allow for the barbeque to get hot. We use a stainless steal grid grill, and place it on the barbeque to allow for it to get hot as well. Cut the veggies in to inch pieces and place in a large bowl for mixing. Add olive oil, garlic, ground pepper, and kosher salt all to taste. Stir and mix well making sure the olive oil is coating all the veggies. Place on the grid grill. Grill for 10 minutes (we like our veggies a little more crispy, adjust according to your preference).  During those 10 minutes stir 2-3 time to prevent burning.

Grilled Veggies

Grilled Scallops w/ Hoisin Sauce

10-12 Scallops (or few or many as you want)

Hoisin sauce for basting

Set the barbeque temperature medium and wait for the grill to heat up (this will hopefully cut down on any sticking. If you have access to a grill pan now would be a great opportunity to use it. We didn’t and it worked out just fine putting them strait onto the grill. Place the scallops on the grill and baste the visible side with Hoisin sauce. Grill 2-4 minutes and then flip. Baste this new side with the Hoisin side and grill another 2-4 minutes. Presto…!

E's Rating

4 out of 5

When can we eat this again!

e&e

Homemade Strawberry Jam

Despite the 100+ degree temperatures we have been experiencing and the lack of current air conditioning, I thought today seemed like the perfect opportunity to try my hand at homemade Strawberry Jam. Our house in now approximately 25 degrees warmer than when I started, but I think the product is well worth the temporary increase in house temp. The recipe I used filled five 150ml jars. I assumed I would get twice that amount, but we don’t use a ton of jam so I actually think it made the perfect amount. Don’t be intimidated by homemade jam idea. This recipe was very easy and took me just about an hour to complete all steps involved. Another great reason why I chose this recipe over others is there was no pectin needed (pectin is commonly used to thicken jams, jellies, preserves, and marmalades). However, pectin is a naturally occurring substance in strawberries so I opted out of the artificial kind.

8 cups Fresh Strawberries

3 ^2/3 cups Sugar

1/3 cup Lemon

Place your canning jars into a large pot. Cover jars with water and bring to a low, rolling boil. Keep jars warm and/or boiling until ready to use. Heat lids in hot water separately (I placed mine in a bowl and poured boiling water over them and let them sit until I was ready to use).

Wash, hull, and quarter strawberries, rise them and then place in a large sauce pan.

Place the saucepan onto the stove over medium-low heat. Begin to mash berries with a potato masher while the strawberries heat. The amount of mashing is up to you, adjust depending on how chunky or smooth you like your jam.

Add sugar and lemon juice.

Stir and bring to a boil for 40 minutes. A light pink foam will start to build up. Skim this off the top with a large metal spoon. It is important to make sure you skim off all the foam prior to canning. In order to test the jams consistency spoon a small amount, let sit on a plate, giving it time to set. Make sure you stir constantly and avoid over thickening.

Once jam is done, remove jars from boiling water with tongs (there are canning tongs, I used regular tongs that has a rubber coating on the end, which worked great).

Ladle, spoon, or pour the jam into each can, making sure to leave ¼ to ½ inch of head room, allowing for a proper seal.

Using tongs place a lid on each jar. Tighten the lids using oven mitts.

Place sealed jars into boiling water for 15 minutes, making sure the boiling water covers the jars by 1 inch.

Remove from water and listen for the ‘pop’ of the jar lids signifying the jars have been sealed. Check jar seals by pressing on the center of each lid, if the lid does not move it is a good seal. If for some reason the lids do not seal you may freeze the jar to preserve the jam.

e&e

Homemade Strawberry Jam

Adapted from: http://www.intimateweddings.com/blog/how-to-make-strawberry-jam-hot-damn-this-is-good-jam/