Monthly Archives: September 2011

by

Recipe: Chewy Ginger Chocolate Chip Cookies

Tags: , , , , , , ,
20

As we now know, it’s fall and I love it. I know, I just waxed poetic about this, but I mean, how could I not? It’s sweater weather, the beginning of the holiday season, and it just begs for me to bake.

I can turn my oven on all day and not even care.

Apple and pumpkin are sure to make repeat appearances.

Caramel and chocolate have never been more appropriate.

Ginger and cinnamon and spice, all definitely some of my favorite flavors, will become staples through the fall and deep into winter.

The trouble with this oh-so-perfect baking season is that it can be hard to decide what to bake next…so many baked goods, so little time, right?

I mean, what’s a girl to do when she can’t decide between what kind of cookie to bake?

Chewy ginger or chocolate chip?

These are life altering decisions here.

It’s serious business.

So, I just decided to throw some chips into my favorite ginger cookie and balance was restored.

It really was a close call.

A good call at that, ’cause who knew how good chocolate paired with molasses laden, spicy goodness would be!?

I never knew, but now, I totally do.

Thank goodness.

Chewy Ginger Chocolate Chip Cookies

I used this recipe that I posted on my blog a zillion years ago (circa 2008), which was originally adapted from Joy the Baker. These cookies are darned good and are totally perfect for making friends. I tweaked a few things this time around and added a hefty dose of chocolate chips. This time I rolled the cookies in some Swedish Pearl Sugar that’s been languishing in the back of my pantry for days. Dayz ya’llz. Fancy sugar is so not necessary…turbinado, raw sugar, sanding sugar, or plain ol’ granulated will work just as well. You could even skip out on the whole rolling business, but I wouldn’t. It gives the cookies a crunchy crust that contrasts beautifully with the chewy cookie.

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon dried ginger

1/2 teaspoon fresh, grated nutmeg

1/4 teaspoon black pepper

1/8 teaspoon allspice

1/2 cup unsalted butter, softened

1/4 cup olive oil

1 cup brown sugar

1 tablespoon fresh, grated ginger root

1 large egg, room temperature

1/4 cup molasses

1 teaspoon vanilla

As many chocolate chips as you’d like. I’d start with at least 1 cup.

Sugar of your choice, for rolling.

Line 2 baking sheets with silicone baking mats or parchment paper, set aside.

In a medium bowl sift together flour, baking soda, dry spices, and salt. Set aside.

In the bowl of an electric mixer beat butter, oil, brown sugar, and fresh ginger together until smooth and creamy. Scrape down sides of the bowl and add egg, beating well to combine. Scrape down sides of the bowl again and beat in molasses and vanilla to combine. Add in dry ingredients all at once and mix until just combined. Fold in the chocolate chips. The dough will be quite soft and sticky. Chill dough in the refrigerator for at least 30 minutes.

Preheat oven to 350F.

Using a cookie scoop or 2 tablespoons, scoop chilled dough into rounds and roll in your palms to create a ball. Roll each ball in sugar and place on prepared baking sheet and flatten slightly, leaving at least 1-inch between rounds as these cookies will spread. Bake cookies on the middle rack for 11-13 minutes. Place unbaked cookies/dough in the refrigerator between batches. Cool baked cookies on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

 

 

 

 

by

Recipe: Apple-Pecan Crumble Bars for Fall

Tags: , , , , , , , , ,
21

Autumn or Fall, whatever you call it, is my very favorite of seasons.

It’s when the air turns crisp, mornings become cool, days become mild, the light begins to change, and the verdant landscape bursts into a spectrum of golds and reds. It’s the perfect season for long walks, hot beverages, sweaters and hoodies, tights and boots, cozy socks and new slippers, and warm meals full of comfort.

This is my first fall in Michigan and already I can feel how different it is here. Anyone familiar with northern Nevada will tell you that there are only 2 real seasons–Summer and Winter. The changing leaves never stick around, gusty winds carry them away with a quickness. If you’re lucky maybe a few spring and fall days will be scattered in between, but the weather there is fickle and tends toward extremes.

Fall here is the real deal.

Sean and I took the dogs for a walk this yesterday on the river trail and I couldn’t help but snap photo after photo. There was still a lot of green, but even this morning the lanscape has changed. Fallen leaves litter our yard and our trees are a mottled landscape of green and yellows, oranges and reds.

All of this change in a single day.

Simply amazing.

This is the season when baking is at it’s best–days when the oven on for hours doesn’t feel oppressive, but welcome.

I baked something with apples, that quintessentially autumn ingredient, to celebrate this favorite season.

Never a big fan of apple pie, I opted to go with these apple crumble bars. They were a suggestion from my blogger friend Megan, who has become a real deal friend since my move here to Michigan. We share a lot of likes (and dislikes!), fall included. We’ve both been dreaming of cozy, fall baking for a better part of the summer and now it’s finally here!

Hooray!

For fall, for friends, and for baking!

Apple-Pecan Crumble Bars

Adapted from Take A Megabite

I added more spice, some candied ginger, and pecans to make these bars my own. I just like things extra spicey and a little nutty.

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon fresh, grated nutmeg

1 teaspoon ground ginger

1 teaspoon fresh, grated ginger

3 tablespoons chopped, candied ginger

1/2 cup chopped pecans

3/4 cup sugar

1/4 cup brown sugar

4 ounces (1 stick) unsalted butter, softened

3 apples–cored, peeled, and diced

Preheat oven to 350F. Line an 8×8 inch pan with foil or parchment and grease well. Set aside.

In a large bowl toss together flour, salt, spices, sugars, nuts, and candied ginger. Using your fingers rub butter into dry mixture until the crumb mixture clumps together when pressed. Divide the crumb mixture in half. Mix half of the mixture with the apples. Divide the remaining crumbs and press half into the bottom of the pan. Bake the base for 10 minutes.

Allow base to cool slightly and top with apple/crumb mixture. Top apples with remaining crumbs and press down. Bake for another 45 minutes. When it is done the tope will be golden brown and crumbly. Cool pan on a wire rack and cut into squares.

 

 

by

Travel: Back Home

Tags: , , , , , ,
14

Pyramid Highway w/ Mt. Rose in the distance.

When I started college almost 10 years ago in Reno, I never, not once, thought I would refer to the Biggest Little City as “back home.”

I never knew I was a girl with a western heart.

Can you even believe that I lived in Reno, Nevada for 9 whole years?!

Can you believe that going back for a 2 week vacation didn’t even seem like enough time? I fell right into an old routine, with my favorite people, and nearly felt completely at home.

I say nearly because Sean was still here, in Michigan, working away…and honestly, without him, nowhere feels complete.

Can you believe that I cried the minute I got to my house? I felt completely torn, my heart in two distant and different places.

Can you believe that I long for that dusty city, nestled between the high Sierra Nevada’s and desert mountain ranges? A city of contrast: desert and mountains, wind and sunshine, hot days and cool nights, delicious mexican food and sushi, neon lights and big, bright stars.

The Biggest Little City

The Biggest Little City

Rib Cook-off and scenes from the 18th floor

Reno has become a place that feels a lot like home. It’s where my people live, not just my family, but the best friends a girl could ask for. Friends that welcome you into their homes like a member of the family. Ones that don’t ask when you’ll be leaving, but how long can you stay?

It was such a good stay, so fun to lunch with my besties, share a billion lattes, devour some frozen yogurt, and just sit, chat, joke.

I napped a lot, ate a ton, got my hair did, soaked up the sun on the shores of Lake Tahoe (and forgot to take any pictures!), went to the rib cook-off with my fam where we ate our weight in delicious BBQ, could not get in enough time with my sweet, funny niece, or enough conversation with my best pals.

 Baby Ava, Reno Balloon Races, Hair did, more Ava!

In-n-Out Animal Style, RIBS!, Feta Dip fixins, Hummus + bread sticks.

While I was gone I had lofty plans to do a few blog posts, snap a ton of real-deal pictures, but I didn’t. I just let myself go, I just enjoyed my time with people I was missing, and snapped a few phone pics when it seemed right.

And, guess what?

I don’t even feel bad…

Rude? Maybe, but it was totally liberating.

Sometimes, you just gotta live life and not even feel bad about it.

Bailey’s living room, glitter crafts at Brooke’s, Drinks + Dinner at Old Granite St. Eatery

I am back in Michigan now, in my little house amongst the trees, catching up with my much-missed husband, and snuggling with my pups.

Like any road-weary traveler, I am happy to be back in my bed, cooking/baking in my kitchen, and getting back to a normal routine.

But…seriously, I cannot wait to visit again for Christmas. It’s always exciting to go home.