CHEWY GINGER MOLASSES COOKIES

DESCRIPTION

These Chewy Ginger Molasses Cookies are easy to make, super-soft and chewy, and irresistibly delicious.  Feel free to halve this recipe if you would like a smaller batch! My good friend Molly introduced me to this recipe, and I had to give it a go to spread a bit of holiday cheer! Hope you enjoy!

• prep time: 15 MINUTES

• cook time: 10 MINUTES

• total time: 25 MINUTES

• yield: ABOUT 45 COOKIES

INGREDIENTS

• 1 1/2 cups unsalted butter, softened to room temperature (not melted*)

• 1 cup granulated (white) sugar

• 1 cup packed brown sugar

• 1/2 cup molasses

• 2 eggs

• 4 1/2 cups (639 grams) all-purpose flour

• 4 teaspoons baking soda

• 1 tablespoon ground ginger

• 2 teaspoons ground cinnamon

• 1 teaspoon ground cloves

• 1 teaspoon salt

INSTRUCTIONS

1. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

2. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.

3. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.

4. Preheat oven to 350°F.  Line a sheet pan with parchment paper; set aside.

5. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet.

6. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They will crack more while cooling.)  Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.

7. Serve warm and enjoy, or store in a sealed container for up to 4 days. These can also freeze for up to 3 months.

Did you know? Queen Elizabeth I of England is credited with making the first few gingerbread men for honoring visiting dignitaries!

I made this batch for service men and women who made a special impact on my life, and many others, this season and every day! Are there special people you can thank with a little holiday cheer this season?

Original recipe source!

Easy mixed fall Salad & dorothy’s go-to VINAIGRETTE

Salad ingrediEnts

• Mixed greens or arugula

• Salt and pepper

• Sliced fall apples / winter pears (or both!)

• Carrot ribbons (use a peeler in one long continuous motion down the length of a long carrot to shave “ribbons” - tip: stop by your local farmers market to find colorful carrots for added fun!)

• Optional veggie / protein additions :

  • Butternut squash (cubed/baked on sheet pan at 375F for 25 minutes with drizzle of olive oil and salt/pepper until tender when pierced with fork)

  • Rotisserie chicken

  • Walnuts

• Toss with dressing below!

Dorothy’s Dressing

• 1 cup olive oil

• 1/2 cup red wine vinegar

• 1/2 cup truvia or sugar

• 3 heavy dashes of soy (or coconut aminos if allergic to soy)

Mix up all ingredients in a mason jar and refrigerate for up to two weeks!

Rosemary Butter Recipe: Looking for a quick way to add something extra to bread on the table? Add fresh chopped herbs (like rosemary above!) to a few tablespoons of butter melted in a ramekin.

Art Release Coming Soon!

New digital work and framed velvet + paper collection coming soon. Stay tuned on Instagram Stories for sneak peeks behind the scenes!

classic pot de crème

POT DE CRÈME INGREDIENTS

(Serves 10; Approx. time: 1.5 hours. SEE NOTES at end FOR SMALL-BATCH VERSION):

Serve in ramekins or your grandmother’s tea cups!

• 2 cup heavy cream

• 1 cup 2% or whole milk

• 8 large egg yolks

• 12 oz bittersweet chocolate chips or chocolate bars broken into small pieces (Guittard 66-72% cacao chocolate wafers makes for an especially delicious flavor)

• ½ cup granulated sugar

• ½ teaspoon flaky sea salt plus more to taste

• 1 teaspoon vanilla

• 2 to 4 tablespoons Grand Marnier, optional

FOR THE WHIPPED CREAM:

• 1 cup heavy cream

• 1/4 cup confectioners’ sugar + more to taste

• 1/2 teaspoon plus more to taste flaky sea salt such as Maldon

• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Heat the cream and milk in a small saucepan over medium heat until scalding hot. Meanwhile, whisk the egg yolks in a small bowl. Slowly whisk the hot milk mixture into the eggs.

2. Return the milk mixture to the pan, reduce the heat to low, and whisk until it thickens, about 1 minute, or until it coats the back of a spoon. Note: rely less on time here and more on visual cues: you want the custard to coat the back of a spoon; if you dip a spoon or spatula into the custard and then run your finger through the custard coating the spoon, a clear line should remain. This is the critical step. It’s important that the milk mixture thickens otherwise the final mixture will never set.

3. Remove from the heat and add the chocolate and sugar; whisk until melted. Strain through a medium-mesh sieve into a medium bowl. Add the salt and stir to combine. Taste. Season with more sea salt to taste — I always a few more pinches to taste. Add the vanilla and booze, if using. Start with 2 tablespoons Grand Marnier, then add more to taste, stirring after each addition—the mixture might look thin, especially if you add 4 tablespoons of booze, but it will thicken in the fridge. Divide the mixture between eight to ten 6-oz. ramekins or serving glasses. Refrigerate until set, at least 1 hour.

4. Meanwhile: make the whipped cream: Beat the cream with a whisk or with the whip of a stand mixer. When it begins to form soft peaks, add the confectioners’ sugar, salt, and vanilla. Continue to beat until the peaks get firmer, but are still soft and pillowy. Taste. Add more sugar if it’s not sweet enough; add more salt to taste. I like the whipped cream to not be too sweet because the pot de crème is sweet and rich on its own. I typically add a pinch more salt and a pinch more sugar.

5. To serve, bring the pot de creme to room temperature at least 30 minutes before serving. Spoon whipped cream over chocolate. Shave chocolate over top.

NOTES

IF YOU WANT TO JUST MAKE THIS FOR 2 PEOPLE, USE THESE PROPORTIONS:

• 1/2 cup heavy cream

• 1/4 cup whole milk

• 2 egg yolks

• 1/2 cup bittersweet chocolate chips

• 2 tablespoons sugar

• pinch salt

• 1/2 teaspoon vanilla extract

• 2 to 3 teaspoons Grand Marnier, optional

FOR THE WHIPPED CREAM, USE THESE PROPORTIONS:

• 1/3 cup heavy cream

• 1 tablespoon confectioners sugar

• pinch sea salt

• splash vanilla

Happy Birthday, Julia Child!

Recipe inspired by Julia, Alexandra Cooks, and personal experience! Bon appétit!

EasY Healthy Rice Bowls

An easy solution for a healthy throw-together lunch, this recipe uses quick 90-second jasmine rice and fresh ingredients to keep you full for hours!

Servings: 2

Prep Time: 5 Minutes

Total Time: 10 Minutes

INGREDIENTS

FOR THE Bowls

• Store-bought 90-second microwave jasmine rice (I find one pouch is enough for two bowls)

• Colorful carrot ribbons (use a peeler on a long carrot to make the strips), diced cucumber, avocado or sweet potato, something green (like pea shoots from the farmer’s market, depicted on my latest Instagram Reel!) or fresh herbs like basil or parsley 🌿 ) … if you’re feeling spicy, try adding a sliced radish for extra crunch and sweet pepper taste!

• For protein, you can add chicken, salmon, chickpeas or a soft boiled egg

• Finish with a drizzle of tahini or olive oil (I keep local 30A olive oil it in a squeeze bottle nearby - store-bought is fine!), salt, and a squeeze of lemon to add brightness and keep the avocado or apple slices fresh (especially if you plan to make ahead to take on the go!)

The options are endless! Try swapping tahini dressing for hummus (recipe here)! … As always, please let me know if you have questions! Kitchen encouragement is my favorite pastime! Don’t forget to give yourself grace on your first try. Practice makes everything better with time. You’ve got this!!

Bon appétit!

Caroline‘s Key lime pie

Servings: 8 to 10

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes, plus at least 3 hours to chill

INGREDIENTS

FOR THE CRUST

• 1½ cups finely crushed graham cracker crumbs, from about 12 whole graham crackers

• ⅓ cup packed light brown sugar

• 4 tablespoons unsalted butter, melted

FOR THE FILLING

• Two 14-oz cans sweetened condensed milk

• 1 cup plain Greek yogurt (2% or whole milk)

• 1 tablespoon grated lime zest

• ¾ cup fresh lime juice

FOR THE TOPPING

• 1 cup cold heavy cream

• 2 tablespoons confectioners' sugar

• 1 teaspoon grated lime zest

• 8 to 10 thin lime slices

INSTRUCTIONS

FOR THE CRUST

1. Preheat oven to 375 °F and set an oven rack in the middle position.

2. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)

3. Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

FOR THE FILLING

1. Lower the oven temperature to 350°F.

2. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.

FOR THE TOPPING

1. In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners’ sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.

2. Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.

Happy Hummus Recipe

FOR THE Hummus

Equipment: blender (I use my mini nutribullet for easy cleanup!)

INGREDIENTS

• Optimism (always!)

• One can of chickpeas

• 1/4 cup tahini

• 3 tablespoons of good olive oil (plus extra for serving!)

• 1/4 cup lemon juice (1 large lemon)

• 1-2 pinches of salt (to taste!)

Optional: small garlic clove, minced or pressed + Paprika to sprinkle on top and add a slight spice

Steps: Blend all ingredients until smooth! If the consistency is too thick, you can add water (1-2 tablespoons recommended to start) until desired consistency is reached.

Makes 6 servings / 1.5 cups. (Enough for an easy make-ahead appetizer! Keep in fridge up to 5 days!)

Ways to use: I like to keep these versatile ingredients on hand for a myriad of uses. Outside of a dipping in pita, Hummus is a great swap for tahini in a rice bowl or salad to add Mediterranean / Middle Eastern flavor. See rice bowl recipe here!

Bon appétit!

A Pound Cake for Bee: The Gardener’s Cottage Lemon Pound Cake Recipe

Made with a mother’s love from Florida to North Carolina each year for the annual holiday open house, this special recipe is a crowd favorite graciously provided by delightful Libby Endry of The Gardener’s Cottage during our conversation.

Baking extraordinaire, Susan (“Susie”) Endry, serving up one of her signature pound cakes at The Gardener’s Cottage’s holiday open house in Asheville, North Carolina.

Quick tips before you begin: Pull out the butter and eggs to come to room temperature, turn on the music and your oven to 325 degrees F, grab your mixer with paddle attachment plus an extra bowl to chill in the fridge with whisk attachments for the whip cream, a small bowl for dry ingredients, measuring utensils and your apron to dive into this sweet recipe!

For the Pound Cake

Instructions 

1. Cream together butter and sugar. Add eggs one at a time, beating well after each addition. 

2. In a separate bowl, combine dry ingredients mixing well. Add alternatively with the sour cream to the butter mixture. Add flavorings. 

3. In chilled bowl, using chilled beaters, whip cream and fold into batter

4. Pour batter into prepared tube pan (sprayed and floured)

5. Bake at 325 degrees for 1 ½ hours or till tester comes clean 

6. Cool 15 minutes in pan, then turn out on wire rack. At this point, you may brush it with glaze or cool entirely and then add confectioners sugar/lemon glaze or leave plain.

Ingredients 

• 2 ¾ cup sugar 

• 2 sticks butter, softened for two hours

• 6 eggs, room temperature

• 3 cups all purpose flour

• 1 teaspoon baking powder 

• ½ teaspoon salt 

• 1 cup sour cream

• 1 tablespoon vanilla 

• 1 tablespoon lemon extract

• ½ cup heavy cream

Note from author: “I have experimented with many pound cakes and cannot decide which one is really the best! There are too many variables! Have fun experimenting with different flavors, try substituting almond meal for ½ cup of the flour, or add nuts before pouring in the batter. It seems the real trick is baking it long enough to avoid a “sad streak” but not too long to get dry. However, if it does get dry- make a trifle or toast it with butter!! All is not lost!” 

You can find more of Libby’s mother’s celebrated recipes and tips in “Comfort & Joy: A Cooklet from The Gardener’s Cottage” made by popular requests! Contact the store to order a copy of your own as supplies are available, and happy baking! 

More assorted treats baked with love on display during the holiday open house!

Easy French Crêpe Recipe with Endless Possibilities!

On Crêpe Day in French and Francophile kitchens across the globe each year, kids and brave adults alike celebrate this sweet and savory treat with a unique tradition. By standing on one foot with a coin in one hand and a crêpe pan in the other, each aims to flip their paper-thin pancake perfectly in the air for the prize of good luck all year long. In honor of Crêpe Day this year, I’m sharing a recipe with endless possibilities for you to try in your own kitchen. Consisting of five basic ingredients, these delicious French pancakes are simple to make and adapt to preferences and ideas with ingredients kept on hand.

Pair crêpes with nutella + strawberry for a delightfully sweet combination!

RECIPE

INGREDIENTS

Makes about 7 crêpes with an 8 inch pan

• 1 cup all purpose flour

• 2 tablespoons granulated sugar

• 2 large eggs

• 1 cup milk (whole milk preferred)

• 2 tablespoons unsalted butter, melted

• 1/3 cup water

To start, you will need :

• Skillet or crêpe pan (A traditional french crêpe pan ranges from 8-10 inches in diameter and has lower sides than standard skillets which makes them more conducive to flipping!)

• Medium-sized bowl

• Whisk

• Small ladle (or 1/4 cup measuring unit)

• Good music (suggested playlist station - “J’ai Deux Amours” by Madeleine Peyroux)

INSTRUCTIONS

Step 1: Prepare the crêpe batter by combining all ingredients into medium sized bowl and whisking vigorously until blended. (Tip: If you have time, cover batter and rest in the fridge for 30 minutes. The batter will thicken as it stands, and this will allow time for the flour to expand in the liquid resulting in more tender crêpes. If you prefer your batter with less lumps, you may sift the flour before combining with wet ingredients, or use a blender. It will taste just as good!)

Step 2: Heat pan to medium heat, brush pan with butter, and use ladle or measuring cup to distribute batter evenly onto surface of the pan beginning at the center and using your wrist to swirl out and around. (Tip: it helps to hold the pan in the air during this process and place back on burner once surface is evenly coated)

Step 3: Cook crêpe for one minute until the top is dry and sides begin to lift up. You can check this by lifting one corner with a spatula. Once the crêpe is ready to flip, grab a coin and go for it! You can do it! Once flipped, you’ll only need to cook the back side about 20 seconds.

Step 4: Slide crêpe onto plate and fill with your favorite toppings to serve! (perhaps a drizzle of honey for added sweetness, or a savory combination of ham and cheese with a fried egg on top!)

Crêpe folding tip: To make the popular wedge shape, fold the round crêpe in half once, then again a second time to form a wedge.

Like a blank slate before fillings, glazes and toppings are added, crêpes serve as the perfect canvas destined for flavorful possibilities!

Want to share your crêpe making tips and adventures? Have a question?  Tag or message @maisondecarolyn on instagram or facebook I’d love to hear from you!

Happy cooking and bon appétit! XO Carolyn

Recipe adapted and inspired by my great Aunt Macie’s crêpe recipe and friends in the test kitchen at Sur La Table. Food and photography by Maison de Carolyn.