Whole Wheat Molasses Bread

I'm still not over my love for molasses apparently.

This was a great bread and I could definitely taste (and smell) the ginger-bread quality it had. I got through about half of the loaf before it started getting dry, so definitely either wrap it up VERY well in the refrigerator or eat it super speedy!

Whole Wheat Molasses Bread
Joy the Baker

1 2/3 cup greek yogurt (Joy says you can use buttermilk as well)
2 1/2 cups whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses

Place a rack in the center of the oven and preheat to 325 degrees F. Grease and flour an 8 by 4 or 9 by 5 inch loaf pan. Non-stick baking spray works too.

In a large bowl, whisk together flour, cornmeal, salt and baking soda.

In a small bowl, whisk together yogurt (or buttermilk) and molasses.

Pour the wet ingredients into the dry ingredients and fold to combine. The batter will be slightly thick, but not dry. Spoon batter into prepared pan and place in the oven. Bake loaf for 45 minutes to an hour. You may want to rotate the loaf in the middle of baking.

Remove the loaf from oven and allow to cool for 20 minutes in the loaf pan. Run a butter knife along the sides of the pan and carefully invert onto a wire rack.

Loaf will keep, well wrapped at room temperature for up to 4 days.

You can serve it with cream cheese, jam, butter, nutella, honey, pumpkin butter, almond butter...the options are endless!

Tortillas

I'd never had homemade tortillas before. When my Stepmom mentioned over Christmas that she wanted to make enchiladas but didn't want to have to make the tortillas, I jumped at the opportunity to enjoy her kitchen!

And boy, oh boy, was it ever worth it! And these weren't even difficult to make. You just need some time over the stovetop after you mix the dough. The difference is astounding. Homemade tortillas are so much fluffier and fresher than store-bought!



Homemade Tortillas
Eating, Etc. 

Makes 8 tortillas

1-1/2c all-purpose flour

1/2c whole wheat pastry flour

1-1/2 tsp baking powder

1tsp salt

2tsp of canola oil

3/4c warm milk

1) Mix together the flours, baking powder, salt and oil.

2) Slowly add the warm milk.

3) Stir until a loose, sticky ball is formed.

4) Knead for 2 minutes on a floured surface. Dough should be firm and soft.

5) Place dough in a bowl and cover with plastic wrap for 20 minutes.

6) Divide dough into 8 sections & roll them into balls. Place on a plate, not touching each other, and cover with plastic wrap for 10 minutes. (It’s very important to let the dough rest or it will be like elastic and won’t roll out to a proper thickness and shape.)

7) After dough has rested, place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll it out, like you would a pie crust, until it’s thin and about 8” in diameter. Don’t over work the dough. Keep covered until ready to cook.

8) In a dry cast-iron skillet heated on high, cook the tortillas about thirty seconds on each side. They should start to puff a bit when they’re done.

9) Keep cooked tortillas covered, in a paper towel until ready to eat.

Store leftovers in the fridge tightly wrapped in foil or plastic for a day or so.

Peanut Butter Banana Cookies

During a particularly icy and no-bueno weather day here in New York, I leave you with some hearty cookies to tame the cold-weather blues.

I found these almost a granola-type cookie, but loved them all the same! They were soft but I loved the hearty texture of the oats, the banana and peanut butter together. Next time I make these I think I would try whole wheat flour as it would definitely add to the hippie cookie.

Peanut butter drizzle equals yum. Trust me.



Peanut Butter Banana Cookies
Two Peas and Their Pod

1 ¼ cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/3 cup smooth peanut butter
1 tablespoon honey
1 teaspoon vanilla extract
1 large egg
1 large ripe banana, mashed (about 1 cup)
2 cups old fashioned oats

3 tablespoons smooth peanut butter
1/2 cup powdered sugar
2 tablespoons milk
1 tablespoon honey

1. Preheat the oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

2. In the bowl of a stand mixer, combine butter and sugars, mix until smooth. Add peanut butter, honey, vanilla extract, and egg. Combine until smooth. Next, add the banana and mix until combined.

3. Slowly add in flour mixture until just combined. Stir in the oats.

4. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats.  Bake at 350 degrees F for 12-15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

5. To make the glaze-combine peanut butter, powdered sugar, milk, and honey in a small bowl. Whisk until smooth. If it is too thick or thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

New York Style Cheesecake

While I was at home for the holidays, I asked my dad if he could have one dessert what it would be. He answered cheesecake. Good 'ol New York style cheesecake. Of course, I couldn't leave the man who raised me cheesecake-less!



I made this cheesecake and froze it for him to enjoy after I left. Of course, I had a few bites as I was preparing it for the great freeze. MMmm! Delicious!

About a week and a half after I returned to New York, my Stepmom sends me a text saying how wonderful the cheesecake was and that they served it to some dinner guests, who were floored at how amazing it tasted!

Hehe. Daughter done good! I'll take it!

I made the cheesecake without a topping, but I heard it was enjoyed with caramel, strawberry and raspberry syrups. Although I couldn't be there to enjoy it with them, I am so glad it went over so well!

Shout out to the fam! Love you, miss you XOXO!



New York Style Cheesecake
Smitten Kitchen

Crumb crust
8 ounces (15 4 3/4 x 2 1/2-inch sheets of graham cracker; yes, I am crazy enough to both count and measure) finely ground graham crackers or cookies such as chocolate or vanilla wafers
8 tablespoons (1 stick or 4 ounces or 113 grams) unsalted butter, melted
1/2 cup sugar
1/4 teaspoon salt

Cheesecake filling:
5 (8-ounce) packages cream cheese, softened (Philadelphia is recommended for cheesecakes but if you’ve had success with other brands, feel free to use them again)
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla

For the crumb crust: Stir together crust ingredients and press onto bottom and up the sides, stopping one inch shy of the top rim**, of a buttered 9 1/2-inch (or 24 cm) springform pan. You can fill it right away but I like to pop my into the freezer so it quickly sets while I prepare the filling.

For the filling: Preheat oven to 550 degrees***. Beat together cream cheese, sugar, flour and zest with an electric mixer until smooth. Add vanilla, then eggs and yolks, one at a time, beating on low speed until each ingredient is incorporated. Scrape bowl down between additions; I cannot stress this enough as if you do not, you’ll end up with unmixed stripes of cream cheese. I always find at least one, despite my best efforts.

Put springform pan with crust in a shallow baking pan (to catch drips). Pour filling into crust (springform pan will be completely full) and baking in baking pan in the middle of the oven for 12 minutes or until puffed. Please watch your cake because some ovens will top-brown very quickly and if yours does too fast, turn the oven down as soon as you catch it. Reduce the temperature to 200 degrees (see Note below about my baking drama) and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about one hour more.

Run a knife around the top edge of the cake to loosen it and cool the cake completely in springform on a rack, then chill it, loosely covered, at least 6 hours.

Jalapeno Popper Dip

I'm still behind in posting holiday recipes, but this is another one I made at home. I made this after a particularly long run and between my parents and I, we almost demolished the entire thing! Perfect cold day-cuddle up and watch movies dip. Or the Superbowl. Or a super PMS-y day. Wow, are those two conflicting days or what?!



The dips is the perfect blend of spicy and cheesy. We went the healthier route and dipped vegetables in and we used broccoli, cauliflower, carrots, celery and jicama (a fun new veggie for me that I now LOVE!). 



Jalapeno Popper Dip
Eating, Etc. 

8oz Neufchatel or Tofutti cream cheese substitute, at room temperature
1/2 cup mayo
1/2c cheddar cheese, grated (goat cheddar cheese)
1/2c parmigiano reggiano (goat romano cheese)
4oz can chopped jalapenos, drained
1/4c panko bread crumbs
1/4c parmigiano reggiano

1) Mix Neufchatel, mayo, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and transfer to baking dish.

2) In a small bowl, mix panko bread crumbs with parmigiano reggiano, and sprinkle over the dip.

3) Bake, uncovered, at 375°F until bubbling on the sides and golden brown on top, about 30 minutes.