Oatmeal, Apricot, Ginger, Chocolate Chip Cookies

Some days I think I’ve seen and imagined it all.  Who didn't revel when computer screens came out in color instead of just green? I for one shouted hip-hip-hooray when I got my very own working cellphone and no longer had to find a payphone after getting a page. My cassette playing Walkman went straight into the donation pile when CD’s hit my life.  But I just can't wrap my imagination around this newest trend I came across on the Internet today.  Before you start thinking I’ve gone and lost it (which is partly true) I didn’t start this trend I’m a mere passenger on this less than stable train. 

Earlier I was just minding my own beeswax ogling some cheesecake squares, a little dribble forming in the corner of my mouth, until I read the first sentence of the post and bam she just dropped it out there: her troubles with her menstrual cup.  It takes quite a bit for food to not occupy my every thought, you know like planning a picnic at a mortuary, speaking of mortuaries did I ever mention the time Hot Dog Dude worked in one.  

Maybe if we just switch topics and focus on cookies instead the world will be a better place.  As a matter of fact while you enjoy this cookie recipe I’m going to go toss all my cups in the dishwasher because they all feel tainted now.    

Oatmeal, Apricot, Ginger, Chocolate Chip Cookies

1 cup unsalted butter (2 sticks), softened

1 ½ cups light brown sugar, packed

¼ cup granulated sugar

1 ¾ cups all-purpose flour

¾ teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger 

2 large eggs

2 teaspoons pure vanilla extract

3 cups old-fashioned rolled oats

1 cup dried apricots, chopped into small pieces

1 cup semi-sweet chocolate chips

8 ounces white chocolate

Preheat oven to 350 degrees F.

Add the butter to a bowl of a mixer and mix on low speed until light and fluffy.

Add the brown sugar and white sugar to the bowl of the mixer and mix on low speed until combined.

To the bowl add the flour, baking soda, baking powder, salt, cinnamon, ginger, eggs, and vanilla and mix on low speed until combined.

Add the oats, apricots, and chocolate chips and mix on low speed until combined.

Line baking sheets with parchment paper or silicone mats and scoop large rounded tablespoon sized amounts of dough a few inches apart on the paper. Repeat. Should get about 4 dozen cookies depending on the size cookies you scoop.

Bake for 12-15 minutes until cookies are set and starting to brown a bit on the edges.

Let cool. When the cookies are completely cooled melt the white chocolate in a double boiler, place in a piping bag and drizzle over the tops.

Gina

Ginger Cake with Candied Oranges and Orange Cream

I'm elated to share with all of you that the ongoing holiday bonanza around here has finally concluded. We had our second Christmas celebration on Monday complete with roasted pig, tamales, and 3 decadent desserts.

As happy as I am to be done with all the non-stop cooking and cleaning, I'm a little sad to see some things come to an end, such as putting away the tree.  I bought a new artificial tree this year, which I'm really enjoying.  You see there was this moving incident in which some unnamed person (HDD) was being too lazy to move our old one and it got given away.  So I decided last year to buy a fancy real one, it was tall, full, and looked glorious all decorated.  Until two weeks later when all of the branches fell like a cake yanked from the oven too soon.  Bulbs started falling off on the tile floor and I was cleaning up glass every other day so the dogs wouldn't cut their feet. 

In previous years I've left the tree selection up for family debate and usually I'm overridden, so this year I didn't leave the tree up for discussion.  You see sometimes you just have to be the head honcho in charge and boss around the minions.  I informed the troops I'm the boss around here for a reason.  I take all the decorations down from the garage, I hang all the ornaments in an orderly, perfectly spaced fashion, I'm stuck with making sure all the most breakable ones are located high enough from little fingers, I make sure the lights are spaced 1.48 inches apart, I pack it all away when the fun is over, I vacuum pine needles for three weeks, so back the hell off I'm the boss.  (I know, super adultish to throw a tantrum.)  (Probably from lack of naps I might add.)

So when it came to deciding on what desserts to serve for the 6th, I put my boss crown on and made some executive decisions. I knew right off the bat I would serve a lime, raspberry swirl cheesecake, a pan of chocolate, pecan chess bars, but for the third I just decided to wing it. This cake has a few steps, but all of them can be done the night before and the cake can be assembled when needed.   

I don't make resolutions, but I am resolute on making some changes this year.  Don't fret though; those changes have nothing to do with giving up dessert.

Ginger Cake with Candied Oranges and Orange Cream 

Cake: 

1 cup milk 

1/2 cup molasses 

3/4 cup vegetable or canola oil 

3 large eggs 

1 teaspoon orange extract 

1 cup light brown sugar 

1 cup granulated sugar 

2 cups all-purpose flour 

1 1/2 teaspoons baking powder 

1 tablespoon + 2 teaspoons ground ginger 

1 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

Pinch ground cardamom 

Pinch salt 

Candied Cuties (Mandarin Oranges): 

3 mandarin oranges, sliced 1/4-inch thick (ends discarded)

1/2 cup granulated sugar 

1 1/2 cups water 

Orange Cream: 

1 cup heavy whipping cream 

1/2 teaspoon orange extract 

Zest from 1 mandarin orange 

2 tablespoons granulated sugar 

8 ounces mascarpone cheese 

Garnish: 

Candied Cutie 

Toffee bits 

Preheat oven to 350 degrees F. 

Combine milk, molasses, oil, eggs, orange extract, brown sugar, granulated sugar, flour, baking powder, ground ginger, cinnamon, nutmeg, cardamom, and salt in a mixing bowl and mix until combined with no lumps. 

Pour the cake mixture evenly into two 8-inch or two 9-inch pans that are prepared with butter and flour or sprayed with no-stick spray and lined with parchment rounds (my favorite). I used two 9-inch pans and got thinner cakes, if you’d like thicker ones use 8-inch pans. 

Bake both pans on the same rack for 16-20 minutes or until a toothpick inserted comes out clean. 

Note: 8-inch pans will take a few minutes longer to bake.

Add orange slices, sugar and water to a skillet and bring to a boil and let boil on medium-low heat for 20 minutes, until the liquid is thickened and syrupy. Remove pan from the heat, cover and let steep for a few hours. Remove the oranges to a rack to dry for a few hours and save the syrup. 

Combine heavy cream, orange extract, zest, and sugar in the bowl of a mixer and mix until stiff peaks form. Fold mascarpone into whipped cream. Set aside. 

To assemble cake, place one layer of cake on a plate, drizzle with half of the syrup, spread on half of the cream, add a layer of candied cuties (reserve 1 for top), add the second layer of cake, drizzle with second half of syrup, spread on the rest of the cream, top with a sprinkling of toffee bits and a candied orange. 

(The toffee bits added a little crunch, but are completely optional.)

Hoping all my friends caught in the Polar Vortex are keeping warm, I've seen pictures on the news and am reminded how grateful I am to live in a place that rarely dips below 30.

Gina

Spiced Peach & Ginger Tiramisu- Happy Birthday to Me!

I feel so fortunate, not only did I get to spend my birthday here in California enjoying family and friends, but alsoI get to spend it on the only side of the globe with Nancy - Spicie Foodie enjoying it with her.

Even though I can't hop on a plane today and bring her over a piece of the Spiced Peach & Ginger Tiramisu I whipped up for my birthday.  I can easily send her a huge chunk in spirit.  For me one of the best gifts I've received from writing this blog is the fact that I can be there with some of you, even if I can't be there in person.

I pondered, what to bring.  How about a huge, multi-layered birthday cake with rainbow buttercream and sprinkles, oh yes that would be fabulous.    

Until I smacked myself in the head and said, "What are you thinking?" 

It's been a 100 degrees + around here and I don't need that oven on.  My daughter told me she was coming home for a visit Sunday, so I had so shake the cobwebs off my brain and think of a dessert that was smarter, not harder.

I started to think hey maybe older is wiser.

I'm still trying to wrap my brain around the fact that I'm another year older.  The number doesn't bother me so much, but some of the side effects of aging just aren't fair.

Like the fact it takes my eyes an hour in the morning just to be able to see my hand in front of my face or that I have to be home before dark because I can't see to drive at night anymore.

Or that I'm getting birthday texts from random plastic surgeons.  What is there a database for old broads that are ready for a tune-up?

But I suppose for every down side there is an upside.

I feel like I've grown tremendously in the last couple of years not age wise, but wisdom wise.  You know that old saying, "Sometimes you just have to learn the hard way!"  I'm just going to confirm it right now - yes it's true.

I've learned to say what I need to say and mean it.  Tactfully of course, okay well not always but I'm sure to apologize when I'm in the wrong.

Happy Birthday to Me, Happy Birthday to Me, I may not be able to see anymore, but at least I don't smell like a monkey!

Just when I thought my birthday couldn't get any better I got the biggest smile on my face when I saw the cake my dear friend Becky baked for me.  You just have to see this lemon masterpiece for yourself. Becky is way sweeter than this cake could ever be and I feel lucky to call her a friend too

Triple Lemon Layer Cake

Gina

Oatmeal, Apple, Ginger Cookies

I'm finally starting to feel a bit like my old self.  I knew moving meant lots of big changes, but sometimes it's the little ones that end up being the hardest.  I had to part with a big part of my cookbook collection, except for a few I grab for often.  I love staring at all the delectable photos in them, but most of the time I end up getting recipes elsewhere.  I do love having a couple of good reference books though and I consider The Joy of Cooking one of them.  Somehow I start with a recipe but end up somewhere completely different.  Do you guys have a favorite you just couldn't part with?

I was flipping through said book when I came across a familiar Oatmeal Raisin recipe, cringing and reading at the same time.  I love oatmeal; it's the raisins I have an issue with.  It's not like they ever did anything to me - I just don't like them.  My mom made Oatmeal Raisin Cookies all the time because they were my dads' favorite.  Key point here being they were his favorite.  I didn't like raisins, not that she cared or even asked my opinion or anything.  Not that I have an ax to grind with my mother or the like, I just don't like Raisins!  Holy smokes have we covered the fact yet that I don't like raisins.  I just need you to know - I don't like raisins.  

After composing myself I scoured the pantry for something different to put in my oatmeal cookies. I found some dried apples and crystallized ginger that were calling me and these cookies were born.

Oatmeal, Apple, Ginger Cookies

1 cup unsalted butter (2 sticks), softened

1 1/2 cups light brown sugar, packed

1/4 cup granulated sugar

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 large eggs

2 teaspoons vanilla extract

3 cups old-fashioned rolled oats

1 cup dried apples, diced or cut into small pieces

2 ounces crystallized ginger, minced

Heat the oven to 350 degrees F.

Add the butter to a mixing bowl or the bowl of a mixer and mix until soft.  Add the brown sugar, granulated sugar and mix until combined.  Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, eggs, and vanilla and mix until combined.  Add oatmeal and mix until combined.  Add apples and ginger and mix until combined.

Use a tablespoon or cookie scoop to scoop out 1 1/2" balls of cookie dough, place the balls onto a cookie sheet lined with parchment or a silpat.  Press the balls down slightly leaving them at least 1/2" thick.

Bake 12 to 14 minutes.

Makes 36 cookies.

Adapted from Joy of Cooking.

I had to laugh when a sweet friend asked me the other day, "So what happened to the bike?"   I had this grand plan all worked out to leave the bike parked behind the moving truck and tell the movers to back it up because the coast was clear.  My plan was foiled though by Hot Dog Dude who kept it under lock and key in our other garage.  So I will have to keep you posted if I find another way for it to mysteriously disappear.

Enjoy,

Gina

Ginger and Cardamom Cookies - Big, Soft and Chewy

My dad is a huge fan of Ginger Cookies, so I decided I will surprise him with these Ginger and Cardamom Cookies at Thanksgiving.  Plus I needed an excuse to try a few new varieties before the Christmas Cookie rush starts.  I wanted another flavor element in the cookies, so I decided to use cardamom.  Last week a group of us had a good-bye lunch at Wayfare Tavern for Joanna before she flew back to Malaysia, sniff, sniff, and our favorite dessert ended up being a Pear Tart with Cardamom Ice Cream, it's been on my mind ever since.

I hope to recreate the tart for you soon, I'm sure you will fall in love with it too.  I usually stick with the classics for Thanksgiving, with a few new items thrown in; I'm hoping these cookies will be well received.

Ginger and Cardamom Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/4 cups light brown sugar, loosely packed

1/3 cup vegetable oil

2 large eggs

2 ounces crystallized ginger, finely chopped

1/2 cup granulated sugar + 1/2 teaspoon ground cardamom

Preheat the oven to 350 degrees F.

Line two cookie sheets with parchment paper or use silpats.

Sift flour, baking soda, cinnamon, cloves, 1/2 teaspoon cardamom, ground ginger and salt into a large bowl.  Set aside.  I ended up using ground cardamom because that was all I could find out here in the boonies where I live, but if you can find the pods that would be even better; you can then grind them yourself.

In a large bowl add the brown sugar and oil and mix till combined.  Add the eggs and mix till combined. Add the flour mixture and mix until combined.  Add the crystallized ginger and mix until combined.  The mixture will seem a bit dry, but it will hold together nicely.

In a small bowl combine the granulated sugar and 1/2 teaspoon cardamom.  Set aside.

Scoop the dough into large tablespoon sized balls and flatten out the balls a bit with your hands, then roll in the sugar mixture.  Place the cookies on a baking sheet 3-inches apart.  Bake for 13 -15 minutes.  Let cool on the pans.  Don't wait for the cookies to be completely set when you pull them out and they will remain chewier.

I got a little carried away and made really large ones so I only got 12 cookies, but you could probably get a few more if you make them a little smaller.

I have Pumpkin Pie with Fresh Whipped Cream, Pear Tart with Dulce De Leche and Cardamom Ice Cream, Dark Chocolate Cream Pie with Chocolate Pearls and these cookies on the dessert menu; do you think I should add another item?  One more item couldn't hurt, could it?

Enjoy,

Gina