Tag Archives: Tablespoon

ATK Gingerbread Cookies

19 Dec

I didn’t even know I liked gingerbread cookies until I ate these.


America’s Test Kitchen just knows how to do things right. Their recipes are foolproof. I am obsessed.


These gingerbread cookies are the perfect balance of molasses and spicy ginger. Their texture is perfectly chewy. You need to make these. Now.

I chose to make a simple glaze to decorate them. The recipe is below.

ATK Gingerbread Cookies

Makes about 24-30 cookies

Source: Baking Illustrated

3 cups (15 ounces) unbleached all-purpose flour

3/4 cup packed (5 1/4 ounces) dark brown sugar

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened but still cool, cut into 12 pieces

3/4 cup molasses

2 tablespoons milk

1. In a  food processor, process the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined, about 10 seconds. Scatter the butter pieces over the flour mixture and process until the mixture is sandy and resembles very fine meal, about 15 seconds. With the machine running, gradually add the molasses and milk; process until the dough is evenly moistened and forms a soft mass, about 10 seconds.

2. Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, roll the dough 1/4 inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment layers, stack on a baking sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate the dough 2 hours or overnight.)

3. Adjust eh oven racks to the upper and lower middle positions and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.

4. Remove 1 dough sheet from the freezer; place on the work surface. Peel off the top parchment sheet and gently lay it back in place. Flip the dough over; peel off and discard second parchment layer. Cut the dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to prepared baking sheets with a  wide metal spatula, spacing them 3/4 inch apart; set the scraps aside. Repeat with the remaining dough until baking sheets are full. Bake the cookies until set in the centers and the dough barely retains and imprint when touches very gently with a fingertip, 8 to 11 minutes, rotating the baking sheets front to back and switching positions top to bottom halfway through the baking time. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies with a wide metal spatula to a wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.


This is a version of a glaze as opposed to royal icing typically used for gingerbread cookies. You can adjust the amount of water to make it thicker or thinner to suit your decorating needs. 

1/4 cup warm water

1 tablespoon light corn syrup

1/4 teaspoon vanilla extract

3 cups powdered sugar.

In a small bowl, combine water, light corn syrup, and vanilla. Measure powdered sugar into a medium bowl. Using an electric mixer at medium speed, mix until ingredients are combined and a smooth texture is achieved.


Low(er) Fat Toasted Oatmeal Scones

22 Oct

So pumpkin is all the rage right now…which is why I made this oatmeal scone.


Wait, what?

That’s right, I created a low(er) fat version of this gem, minus the raisins. I did this so you would have the perfect vehicle to get as much Trader Joe’s Pumpkin Butter into your mouth as you can at one time.


These scones are just sweet enough to be eaten on their own as a midday snack but are best enjoyed when slathered with your favorite spread or dunked into a hot cup of coffee. Think of them as a delicious blank canvas.

I reduced the butter by half from the original recipe and replaced it with nonfat greek yogurt. I also swapped skim milk in for the half and half and whole milk. Since there is less butter, they don’t spread as much during the baking process and aren’t quite as flaky as the originals. Some tasters said they preferred this over the original…I’m just saying. As with all things, practice moderation, even with the lightened up versions of your favorite treats.

Make it a delicious week!

Low(er) Fat Toasted Oatmeal Scones

Makes 8 scones

Adapted from: Baking Illustrated

1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats

1/2 cup skim milk

1 large egg

1/2 cup nonfat Greek yogurt (I used Fage 0%)

1 1/2 cups (7 1/2 ounces) all-purpose flour

1/3 cup (2 1/2 ounces sugar, plus 1 tablespoon for sprinkling

1/4 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/4-inch cubes

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread the oats evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. Cool oats. Measure out 2 tablespoons and set aside.

2. Whisk the milk, yogurt, and egg in a large measuring cup until incorporated; remove 1 tablespoon in a small bowl and set aside.

3. Place the flour, sugar, baking powder, and salt in the work bowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer the mixture to a medium bowl; stir in the cooled oats. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.

4. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1 inch thick. Using a bench scraper or a chef’s knife, cut the dough into 8 wedges and set on a parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved milk-and-egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scones to a wire rack and cool to room temperature, about 30 minutes. Serve.

Summer Corn Relish

8 Sep

I LOVE Saturday mornings. Saturday mornings mean waking up to a piping hot cup of coffee, a Miracle Greek Yogurt Breakfast, watching an episode of The Pioneer Woman, only to be totally inspired to head to my local farmer’s market to see what I can whip up with my weekly share.

Last weekend, this is what I came up with.


Summer Corn Relish

I used poblano pepper and a fair amount of cayenne because I like things on the spicy side. If you prefer things less spicy, cut back on the cayenne and poblano or substitute a red bell pepper for the poblano. I liked this best served over a bed of arugula with some cherry tomatoes. It would also be great as a topping on a burger or taco. Either way, you want this in your fridge!

3 ears of corn, kernels shaved from the cob

1 teaspoon cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 tablespoon vegetable oil

2 tablespoons apple cider vinegar

1 tablespoon agave nectar

1/2 cup shallots, finely diced (about 2 small)

1/2 cup poblano pepper, finely diced (about 1/2 medium)

1 tablespoon lime juice

Salt and pepper to taste

1. In a small bowl, combine corn kernels, cayenne pepper, and salt. Heat oil in a medium skillet over medium heat. Add corn and cook until corn in tender, 4-5 minutes. Add apple cider vinegar and agave nectar and cook for an additional minute.

2. In a medium bowl, combine corn mixture with shallots and poblano pepper. Add lime juice and salt and pepper to taste.

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