Oh my goodness the aroma in here…..and the taste of these spice infused, soft, crinkly-beautiful cookies…….well, I’ll let you decide how good they are! Enjoy!
3/4 cup shortening
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg
1. In medium bowl, Cream together shortening and brown sugar.
2. Stir in egg and molasses and mix well.
3. Fold in dry ingredients and stir.
4. Cover and chill till firm (1-2 hours).
5. Preheat oven to 350°.
6. Roll dough into small balls and roll in white sugar.
7. Place on lightly greased cookie sheet.
8. Bake at 350° for 9-10 minutes.
9. Leave on sheet one minute until set.
Remember.............always have FUN in your kitchen!
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Exotic Aztec Chili Hot Chocolate!
It's still FREEZING outside! UGH. Let's Warm up with this delicious hot chocolate recipe inspire by the one's who created it...The Aztecs! If you live somewhere warm - you have to try it anyway!
The Aztecs were the first to serve chocolate as a drink. I’m finding this is becoming popular again, as we search for the exotic! They mixed it with hot chili pepper. I tried this and love it, especially with Chicago's everlasting frigid weather. You can always reduce the amount of chili if it's too hot for you.
Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer until melted. Remove from heat and let sit or 'steep' for another 5 minutes. Strain out the spices and return to warm for about 2 minutes. I added frothed milk to the top then drizzled melted red chocolate & regular chocolate to add a pretty decoration. (Toothpick to drag & make decoration). Serve!
My Moistest Meatloaf!
It's Monday again folks! Here's a nice & easy Monday recipe I love to prep on Sunday night...so I can come home on Monday and just throw this in the oven. Letting it sit in the fridge overnight really lets the flavors meld and the moistness soak in to the meat. YUMMMMM!
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours + standing
MAKES: 6 servings
· 2 eggs
· 2/3 cup milk
· 3 slices bread, torn
· 1/2 cup chopped onion
· 1/2 cup grated carrot
· 1 cup (4 ounces) part-skim mozzarella cheese
· 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
· 1 teaspoon dried or fresh basil, thyme or sage, optional
· 1 teaspoon garlic powder
· 1 teaspoon salt
· 1/4 teaspoon pepper
· 1-1/2 pounds ground beef (or my fav is ½ ground beef & half ground pork) X
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· 1/4 cup packed brown sugar
· 1 teaspoon prepared mustard
· 1/2 cup tomato sauce or diced tomatoes in sauce if you like chunky!
1. In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well.
2. Shape into a 8in. x 4in. 2 1/2in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes.
3. Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Serve with garlic mashed and a veggie or salad and dinner is done! Kids LOVE this too.