Tag: egg

Gingerbread Cookies

Gingerbread Cookies

by Pam on December 20, 2012

The kids and I decided to make some Christmas treats this year and my daughter suggested gingerbread shaped cookies that they could decorate. I found a terrific recipe on Simply Recipes[1] that worked great. It was the perfect way to spend the afternoon… listening to Christmas music, smelling gingerbread cookies baking, spending time with my children, and seeing them having so much fun. The cookies turned out soft and chewy and so flavorful. The kids used up all of the sprinkles and frosting we had in the baking cabinet and decorated their hearts out for over an hour. A great time was had by all!

Combine the flour, baking soda, ginger, cinnamon, nutmeg, clove, and salt together in a bowl and mix until well combined.

Using a mixer, beat the butter and sugar together until fluffy and creamy. Mix in egg and molasses. Gradually add the flour mixture; you may need to work it with your hands to incorporate the flour mixture. Divide dough in half; wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.

Preheat the oven to 350 degrees.

Roll out the dough on lightly floured parchment paper. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place into the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.

Carefully transfer the cutout cookies to an ungreased baking sheet.

Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes before transferring the cookies to a wire rack to cool completely. Decorate as desired.

 Eat them plain or dipped in milk. Enjoy!!



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Gingerbread Cookies




Yield: 20-25 misc. shaped cookies



Ingredients:

3 1/4 cups flour
3/4 tsp baking soda
3/4 cup unsalted butter, softened
1/2 cup brown sugar, packed
1 tbsp ginger
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp salt
1 large egg
1/2 cup molasses
Miscellaneous decorations (frosting, sprinkles, etc.)

Directions:

Combine the flour, baking soda, ginger, cinnamon, nutmeg, clove, and salt together in a bowl and mix until well combined.
Using a mixer, beat the butter and sugar together until fluffy and creamy. Mix in egg and molasses. Gradually add the flour mixture; you may need to work it with your hands to incorporate the flour mixture. Divide dough in half; wrap each half in plastic wrap. Chill for at least 1 hour in the refrigerator.

Preheat the oven to 350 degrees.

Roll out the dough on lightly floured parchment paper. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.

Using a rolling pin, roll dough 1/8 inch thick. Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use a cookie cutter to cut into desired shapes. Form the leftover dough into a dish and place into the freezer for a few minutes to get chilled before re-rolling and cutting out shapes; repeat.

Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes before transferring the cookies to a wire rack to cool completely. Decorate as desired. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Recipes

 

References

  1. ^ Simply Recipes (www.simplyrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Hairy Bikers’ chocolate yule log

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

The Hairy Bikers’ make great comforting Christmas recipes and this chocolate yule log is no exception. Serve as an alternative Christmas pudding or as a Christmas Eve treat – no-one will be able to resist!

That’s goodtoknow

Decorating the yule log with desiccated coconut gives it an extra Christmassy look

Ingredients

  • Soft butter for greasing
  • 6 large eggs, separated
  • 150g caster sugar
  • 50g cocoa powder

Icing and filling

  • 200g plain, dark chocolate, broken into squares
  • 200g icing sugar
  • 200g butter, room temperature
  • 2 tbsp Camp chicory and coffee essence

Decoration

  • Fresh holly leaves or leaves made from ready-to-roll coloured icing
  • Icing sugar or desiccated coconut

Method

  1. Preheat the oven to 180°C/Gas 4. Line a 23 x 33cm Swiss roll tin with baking parchment, grease with a little butter and set aside.
  2. Put the egg yolks and sugar in a large bowl and whisk with an electric beater until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters and whisk the egg whites until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour the mixture into the tin and spread gently with a spatula. Bake for 20–25 minutes or until well risen and beginning to shrink away from the sides of the tin.
  3. Remove the cake from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave it to cool completely – 30–40 minutes.
  4. Meanwhile, make the icing. Melt the chocolate in a heatproof bowl over a pan of simmering water, or in the microwave. Remove from the heat and leave to cool, but do not allow it to set. Put the icing sugar in a food processor, add the butter and blitz until smooth. Add the coffee essence and 2 tablespoons of melted chocolate, then blend until smooth. Make sure the chocolate is cool, or it will melt the butter. 
  5. Take just over half the icing mixture out of the processor and put it in a bowl to use for the filling. With the motor running, slowly add the remaining chocolate to the icing mixture in the processor and blend until smooth. This will be used for icing the cake.
  6. When the cake is cool, trim off the crusty edges. Using a palette knife or spatula, spread the filling over the cake, taking it right to the edges. Starting at one of the long sides, gently roll up the sponge, keeping the first roll fairly tight so it forms a good spiral shape. Spread the icing evenly over the cake and drag a fork through it to resemble the ridges on the bark of a tree.
  7. Chill for at least 30 minutes to allow the icing to set. Decorate with sifted icing sugar.

This recipe is taken from

The Hairy Bikers’ 12 Days of Christmas,

which is published by Weidenfeld & Nicolson, £20.00.

By The Hairy Bikers

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Mexican Thin Omelette

Mexican Thin Omelette

by Pam on May 4, 2014

I was craving breakfast for lunch the other day. I found taco leftovers[1] in the refrigerator so I decided to make a Mexican omelette. I like my omelettes very thin so I only use one egg but if you like a thicker omelette, feel free to use 2-3 eggs – you’ll just need to cook it a bit longer. I loved the flavor of the beef, spicy cheese, tomatoes, avocado, olives, and green onions with the egg… it was delicious. Seriously, this is one of my new favorite omelette flavors. I guess I know what I’ll be doing with my taco leftovers from now on!

Click here for the ground beef taco recipe.[2]

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack an egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, remove it from the heat and sprinkle with the ground beef mixture, tomatoes, avocado, green onion, olives, and the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the ground beef mixture. Slide onto a plate and serve immediately with salsa on the side if desired. Enjoy.



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Mexican Thin Omelette




Yield: 1

Total Time: 10 min.



Ingredients:

1 egg
2 tsp milk
Sea salt and freshly cracked pepper, to taste
Ground beef taco mixture (link for recipe up above)
Tomatoes, diced
Avocado, diced
Green onion, chopped
Black olives, sliced
1-2 tbsp pepper jack cheese, shredded
Salsa

Directions:

Click up above for the ground beef taco recipe.

Heat a skillet coated in cooking spray over medium low and turn the broiler on in your oven. Crack an egg into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, remove it from the heat and sprinkle with the ground beef mixture, tomatoes, avocado, green onion, olives, and the shredded cheese.

Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the ground beef mixture. Slide onto a plate and serve immediately with salsa on the side if desired. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ taco leftovers (www.gordon-ramsay-recipe.com)
  2. ^ Click here for the ground beef taco recipe. (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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