Dipped Gingersnaps

This is one of my all-time favorite “go-to” cookie recipes: Dipped Gingersnaps! I ALWAYS make them at Christmas to give away to family and friends, but I also end up making them year-round because they are so easy and delicious! Dipped Gingersnaps / The Grateful Girl Cooks!

These cookies are actually soft and chewy, so I’ve never really figured out why that have the word “snap” in them. Rather than waste any brain cells trying to figure it out, I’ve found it best to just go with it. I feel I’m better for it.

This recipe makes approximately 14 dozen cookies, but never fear…you can easily half the recipe, if you’re not planning to feed an entire village, or eat them all by yourself. These cookies also freeze very well, so I usually make the whole batch at once and then freeze some for another time. The ginger flavor permeates these delicious cookies, and if you choose to dip them in white chocolate icing or drizzle them with glaze, you won’t be sorry!

I usually dip half of the cookie in a white chocolate icing, but they can also be drizzled with a light powdered sugar glaze, as seen in the photo below. Both instructions and ingredients are included in the printable recipe (below).

Dipped Gingersnaps / The Grateful Girl Cooks!Dipped Gingersnaps / The Grateful Girl Cooks!

Recipe adapted from: Laura Kimball, via Taste of Home Magazine

Dipped Gingersnaps
 
Prep time
Cook time
Total time
 
A delicious dipped gingersnap, bursting with the flavors of ginger and molasses!
As Prepared By:
Recipe type: Cookies
Cuisine: American
Serves: 14 dozen
Ingredients
  • 2 cups sugar
  • 1½ cups vegetable oil
  • 2 eggs
  • ½ cup molasses
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 1 TBSP. ground ginger (powder)
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • Additional sugar
For dipped cookies:
  • 2 pkgs. (12 oz. each) vanilla baking chips
  • ¼ cup shortening (Crisco)
For drizzle-glaze cookies:
  • 2 cups powdered sugar
  • 1-2 tsp. warm water (or more till glaze is slightly thin)
  • 1 tsp. vanilla
Directions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.
  3. In separate bowl, combine dry ingredients; gradually add to the creamed mixture and mix this very well.
  4. Shape dough into ¾ inch balls (roll the dough between both hands to form a ball) and then roll the cookie ball in sugar (approx ⅓ cup, more or less) in a small bowl.
  5. Place cookies 2 inches apart onto ungreased cookie sheets.
  6. Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when touched lightly. Remove cookies to wire racks to cool.
  7. When completely cooled, you can either dip the cookies or drizzle a thin glaze over them...whatever you prefer. ENJOY!
  8. For dipping: Melt the vanilla chips with shortening in a small pan over low heat. Dip the cookies half way into the mixture, shake or let the excess drip off. Place on waxed paper or foil-lined baking sheets to harden.
  9. For drizzle-glazing: In small bowl, mix powdered sugar, vanilla and warm water till you have a slightly thin glaze, adding more sugar to thicken or a touch more water to thin. Place cookies on foil to catch the glaze that might run off the cookies. Drizzle the glaze on top of cookies. Let harden.

 

Save

Save

Fried Chicken, Spicy Mayo and Slaw Sandwich

So here’s the story… my friend gave me a subscription to Bon Appétit magazine last year. My husband was looking through one of the issues and came upon this recipe for a Fried Chicken , Spicy Mayo and Slaw Sandwich.Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks!

Being the nice guy that he is, he hinted mentioned to me (of course rather casually) that it sure sounded good, and was wondering if I thought I could make this recipe.

Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks! Fried Chicken, Spicy Mayo and Slaw Sandwich / The Grateful Girl Cooks!

Fried Chicken, Spicy Mayo & Slaw Sandwich / The Grateful Girl Cooks!

So I did. End of story. Did you enjoy it? Actually, it was fairly easy, and really tastes GOOD! Seriously good. the sandwich was easy to prepare, and the taste was unexpectedly wonderful! My husband and I LOVED it and I have prepared it a few times since then. Hope you will give it a try…I think you will really like  this delicious sndwich.

Fried Chicken, Spicy Mayo & Slaw Sandwich / The Grateful Girl Cooks!

Recipe Source: http://www.bonappetit.com/recipe/fried-chicken-sandwiches-with-slaw-and-spicy-mayo

Fried Chicken, Spicy Mayo and Slaw Sandwich
 
Prep time
Cook time
Total time
 
Delicious chicken sandwich, paired with a spicy mayo and jalapeno coleslaw.
As Prepared By:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
For the Spicy Mayo and Slaw:
  • 1 garlic clove, finely chopped
  • ½ cup light mayonnaise (can use regular mayo too, of course)
  • 1 Tablespoon Louisiana-style hot pepper sauce
  • ½ small red onion, thinly sliced
  • 1 jalapeno, finely chopped
  • 4 C. thinly sliced green cabbage
  • ½ cup Bread and Butter pickle slices, plus ¼ cup pickle juice from jar
For Fried Chicken and Assembly:
  • 2 cups all purpose flour
  • 1 Tablespoon ground black pepper
  • ½ teaspoon salt (plus more for later)
  • 1 cup buttermilk
  • 2 - 8 oz. chicken breasts, cut in half crosswise
  • Vegetable or Peanut oil
  • 4 sandwich rolls (I used Kaiser rolls)
  • 2 TBSP unsalted butter, room temperature (I used regular...whatever!)
Directions
  1. Make the slaw: Mix garlic and mayo in small bowl. Cover and refrigerate. In a separate bowl, toss remaining ingredients to combine. Cover and refrigerate.
  2. To make chicken: In a small bowl, whisk flour, black pepper and salt. Set aside.
  3. Into another shallow bowl, pour the buttermilk.
  4. Working with 1 piece of chicken at a time, dredge the chicken in the flour mixture, shaking off the excess. Then dip the chicken in the buttermilk, letting the excess drip back into the bowl. (Messy, but are you having fun yet?) Then dredge the chicken again in the flour mixture, shaking off the excess. Set chicken onto a piece of foil while you coat the other three pieces.
  5. Pour the oil into a large, heavy skillet to a depth of ½ inch. Place the deep-fry thermometer into the oil so that the bulb is submerged. Heat over medium heat until the thermometer registers 350 degrees.
  6. Carefully place the 4 chicken breasts in hot oil. Fry chicken until golden brown and cooked through (approximately 3-4 minutes per side). When done, remove chicken and transfer to a wire rack. Season with additional salt to taste.
  7. Spread the cut sides of the rolls with butter. Heat a large skillet or griddle over medium heat. Working in batches, grill the rolls, butter-side down, till lightly browned and crisp (about 1 minute).
  8. To "build" the sandwich: Spread the bottom of the toasted sandwich roll with ¼ of the spicy mayo. Then add the chicken breast, followed by ¼ of the cabbage slaw. Slap a roll top on that bad boy, take a big old bite and then say "YUM!"
Notes
You will need a deep-fry thermometer for this recipe.

 

Save

Save

Orange Cheese Danish Pastry

SERIOUSLY- Some mornings you just don’t want a nutritious, healthy breakfast. Period. I know that’s how it is for me some days…I want to eat a healthy breakfast, but… you know how it is… That’s how this recipe for Orange Cheese Danish Pastry came about…Orange Cheese Danish Pastry / The Grateful Girl Cooks!
You know how it is at times when you wake up and all you want is a humongous cup of steaming hot coffee and something sweet and “not so good for you”? It was that way for me one morning, so I went on a search for something tasty that would rock my world (in a “breakfast-y” kind of way), and found this recipe.

It was fairly easy to make, and turned out to be very tasty! Why not give it a try…I think you will be surprised at how delicious it is!

Orange Cheese Danish Pastry / The Grateful Girl Cooks!

 

 Have a great day!

Orange Cheese Danish Pastry / The Grateful Girl Cooks!

Recipe adapted from: https://sites.google.com/site/thecomfortofcookingrecipes/orange-cheese-danish-pastry

Orange Cheese Danish Pastry
 
Prep time
Cook time
Total time
 
A delightful breakfast pastry, filled with orange-flavored cream cheese/ricotta mixture. This recipe makes 2 pastries.
As Prepared By:
Recipe type: Breakfast
Serves: 10
Ingredients
  • ½ cup (4 oz.) ricotta cheese
  • ½ cup (4 oz.) cream cheese
  • ⅓ cup sugar
  • 1 egg
  • 2 Tablespoons butter, softened
  • 1 Tablespoons all-purpose flour
  • 2 tsp. grated orange rind
  • ½ tsp. vanilla
  • 2 sheets (1 lb.) frozen puff pastry, thawed
ICING:
  • ½ cup confectioners sugar (powdered)
  • 1 Tbsp. orange juice
GARNISH:
  • 2 Tbsp. sliced almonds (or you can use walnuts or pecans)(optional)
Directions
  1. Combine cheeses, sugar, egg, butter, flour, orange rind and vanilla in a large bowl. Beat with a whisk, or an electric mixer on medium speed, until well blended.
  2. Carefully unfold the pastry sheet into a rectangle; place it on a baking sheet.
  3. With a sharp knife make 2-inch deep cuts at 1-inch intervals on the long sides of the pastry. Spread ½ of the cheese mixture down the center 3 inches of the pastry.
  4. Crisscross strips over the filling, alternating sides and bringing the strips all the way across the filling.
  5. Repeat process for the second pastry.
  6. Bake in a preheated 400 degree oven approximately 25 minutes or until the bottom of the pastry is golden brown. Remove from oven and cool on a wire rack.
  7. While pastry is cooling down, sift confectioners sugar into the orange juice in a bowl. Mix until the icing is smooth.
  8. Drizzle the mixture over the pastries, then sprinkle with sliced almonds.
  9. Serve and Enjoy!

 

Save

Save

Save

1 50 51 52