Chocolate Molasses Cookies With Fresh Ginger

A delicious gourmet version of a
traditional old fashioned favorite.

 Ingredients:

1 1/2 cups unsalted butter, melted

2/3 cup dark brown sugar, packed

2/3 cup granulated sugar

2/3 cup molasses

3 tablespoons fresh grated ginger**

2 eggs

2 teaspoons pure vanilla extract

3 cups all purpose flour

1 cup unsweetened cocoa powder (I use special dark cocoa)

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ground ginger

1 teaspoon pink Himalayan salt

3 cups semi-sweet chocolate chips 

raw sugar (to roll the cookies in)

Method:

Preheat oven to 350*. Line baking sheets with parchment paper, or grease with butter.

In a large bowl, whisk together the butter, sugars and molasses. Add the fresh ginger, eggs and vanilla and whisk to mix. Sift together the flour, cocoa, baking soda, cinnamon, ginger and salt. Add to the wet ingredients and stir well with a wooden spoon until well blended. Stir in the chocolate chips. Refrigerate for 2 hours  or overnight.

Scoop or form the dough into 1 inch balls. Place the raw sugar into a small bowl. Roll the balls of dough in the sugar and place two inches apart on the prepared baking sheets. Bake for 5 to 6 minutes. Remove cookie sheet, rotate and return to the oven for another 5 to 6 minutes. Cool on the baking sheets for 10 minutes, before transferring to a cooling rack. When completely cooled, store in an airtight container in the refrigerator. Makes 6 dozen.

**For convenience, I keep cubes of fresh crushed ginger in the freezer, so that I always have it on hand when I need it. (I purchase the frozen ginger cubes at Trader Joe's.)

Notes: Traditional Molasses Cookies are a family favorite, but this version with chocolate and fresh ginger is absolutely amazing!

Homemade Pumpkin Spice Latte (A Delicious & Creamy Autumn Treat!)

 

🍂 A Delicious & Comforting Autumn Latte. 🍂

Ingredients:

1 cup strong black coffee
1 tablespoon pumpkin puree
1 tablespoon butter 
1 tablespoon heavy whipping cream
2 teaspoons brown sugar
1 tablespoon caramel or vanilla syrup
1/2 teaspoon pumpkin pie spice**
dash pink Himalayan salt (optional)

Garnish:
2 tablespoons whipped cream
nutmeg

Method:
Add all of the ingredients (except for the garnish) to a blender container. 
Quickly blend to mix and then pour into a mug. 
If desired, garnish with a dollop of whipped cream and a sprinkle of nutmeg. 
Makes one serving.

**See this blog for the "Homemade Pumpkin Pie Spice Seasoning recipe:
https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html 

Notes: During Autumn, I typically have leftover pumpkin puree on hand, in the refrigerator, when a recipe does not use the entire can. I am always happy to find uses for small amounts of pumpkin puree.
My husband does not like Pumpkin Spice Lattes and would never order one, so I was surprised when he liked this drink!

For more pumpkin recipes, on this blog, enter "pumpkin" into the search box at the top of the page.

Happy Husband Cookies (With Peanut Butter, Chocolate & Caramel)

The idea for these delicious morsels came
from my husband who loves peanut
butter, chocolate & caramel.

Ingredients:

1 cup (2 sticks) butter, softened at room temperature

1 1/2 cups peanut butter

1 cup dark brown sugar

1 cup granulated sugar

2 teaspoons vanilla extract

2 eggs

2 tablespoons milk, cream, half & half or coconut milk

3 1/2 cups flour

1 teaspoon baking soda

1 (11 ounce bag) caramel bits (about 2 cups)

1 (10 ounce bag) dark or semi sweet chocolate chips (about 2 cups)

Chocolate & Caramel ingredients

Method:

Preheat oven to 350*. Line baking sheets with parchment paper.
In a large bowl, beat the butter and peanut butter, with an electric mixer, until well blended. Add the sugars and cream together with the butters, until smooth. Add the eggs, vanilla and milk, mixing on medium speed, until thoroughly combined. Sift together the flour and baking soda. Add to the creamed ingredients, mixing just until the dough is smooth. Stir in the caramels and chocolate chips until well incorporated. Refrigerate for 15 to 30 minutes. Use a cookie scoop, or your hands, to form one inch balls and place 2 inches apart on the prepared baking sheets. 
Bake for 5 minutes. Turn the baking sheets and then cook for 5 minutes longer, or just until the edges are lightly browned. Let sit on the baking sheets for 10 minutes, before moving to a rack to finish cooling. Store in an airtight container, in the refrigerator. Makes 8 1/2 dozen.

Note: One evening, my husband asked if I could make a cookie that had peanut butter, chocolate and caramel in it. I said, yes and created this recipe. That is why they are called "Happy Husband " cookies. When I brought plates to my neighbors, they became "Happy Neighbor" cookies and for my relatives, they became "Happy Family" cookies. You get the idea ~ Everyone who tried them loved them!

Mamusia's Perfect (& Simple) Rum Cake with Rum Glaze & Rum Cream

This moist & very tasty cake is simple to make.
The flavor and texture will impress everyone who tries it.

 Ingredients:

coconut oil spray and flour

2 sticks (1 cup) unsalted butter, at room temperature

2 cups sugar

4 eggs

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon pink Himalayan or sea salt

1 cup milk or almond milk

1 teaspoon pure vanilla extract

3/4 cup dark rum

Rum Glaze Ingredients:

1/2 stick (4 tablespoons) unsalted butter

1 cup sugar

1/4 cup water

1/2 cup dark rum

1/2 teaspoon pure vanilla extract

Rum Cream Ingredients:

2 cups heavy whipping cream

6 tablespoons sugar

1 envelope Whip It** (optional)

1 teaspoon rum extract

Optional Garnish:

ground nutmeg

Method:

Preheat oven to 350*. Coat the inside of a bundt cake pan with the cooking spray. Add a fourth a cup of flour to the pan. Tap, tip and rotate the pan until all of the sides and bottom are dusted with the flour. Tap over the sink to remove any excess flour. Place the prepared cake pan onto a baking sheet with sides.

Add the butter to a large bowl. Sift in the sugar. Beat with an electric mixer until the butter and sugar are light and fluffy. Add one egg at a time, beating to thoroughly mix after each one is added. 

Sift the flour, baking powder, baking soda and salt into a separate bowl and set aside. Add the whisk together the milk, vanilla and rum. Add one third of the flour mixture to the butter mixture. Beat until well blended. Add one third of the liquid ingredients and beat to blend. Repeat with the remaining two thirds of the dry and wet ingredients. 

Pour the batter into the prepared cake pan. Bake for 50 to 60 minutes or until golden brown on top and an inserted wooden pick comes out clean. Cool in the pan for 15 minutes. 

While the cake is cooling, melt the butter in a saucepan over low heat. Stir in the sugar and water and bring to a boil over medium heat. Boil for 5 minutes while stirring constantly. Remove from heat and stir in the rum and vanilla extract. 

Carefully use a knife to to loosen the sides of the cake from the pan and then invert onto a rimmed platter or serving plate. Carefully & slowly pour 1/4 cup portions of  the glaze over the top of the cake, allowing it to soak in and run down the sides until completely absorbed.

For the rum cream, add the cream, sugar, Whip It and rum extract to a bowl. Beat with an electric mixer until firm peaks form (7 to 8 minutes).

Cut the cake into 10 to 12 slices. Garnish each slice with a dollop of rum cream and, if desired, a sprinkle of nutmeg.

**Whip It is a German product that "stabilizes" whipped cream and helps it hold its shape. It can be purchased at World Market, international grocery stores or online. 

Note: When my tiny 95 year old Polish mother-in-law, Mamusia Danuta, sees a recipe for something she likes in her local newspaper, she gives me the recipe. She recently gave me a recipe for rum cake. After making a few changes, I made this cake for her. She was very pleased and it was so good, that even people who do not like cakes with alcohol loved it!

Low Carb Stuffed Chicken Cordon Blue With Creamy Cauliflower Puree (Lean & Green)

A Very Delicious Low Carb meal!
(Adapted from an Optavia Lean & Green recipe.)

Ingredients:

5 1/2 cups cooked riced cauliflower

4 garlic & herb laughing cow triangles

1/2 teaspoon black pepper

1/4 teaspoon sea salt

four (4 - 4.5 ounce) boneless, skinless chicken breasts

1/2 teaspoon salt 

1/2 teaspoon pepper

2 tablespoons + 2 teaspoons ultrafine almond flour, sifted

1/2 teaspoon butter

1 1/2 teaspoons olive oil

2/3 cups low or no sodium chicken broth

1 tablespoon lemon juice

1 1/2 teaspoons Dijon mustard

1 teaspoon almond flour, sifted

4 ounces 98% fat free thin sliced ham

4 ounces thin sliced low fat Swiss or Havarti cheese

1/2 cup fresh baby spinach leaves, stems removed

1/2 cup quartered grape tomatoes

Method:

Preheat oven to 250*. Place the cooked cauliflower rice, laughing cow cheese wedges, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium ovenproof bowl. Puree with an immersion blender or blend in a food processor until the ingredients are creamy.** Return the cauliflower puree to the bowl, cover with a lid, or foil, and place in the preheated oven to keep warm.

Remove any fat from the chicken. Butterfly the chicken breasts by carefully cutting in half, horizontally, with a sharp knife. Cut from one side to the other, but not all of the way through the opposite side of the breast. Open and lay flat on the cutting board or a plate. 

Butterflied chicken breasts

Place a half ounce of ham on one half of each of  the butterflied chicken breasts. Divide the spinach evenly between the 4 breasts and layer on top of the ham slices. Place a half ounce of cheese on top of the spinach leaves. Fold the other half of the breast over the filling ingredients. Season the outside of both sides of the stuffed chicken breasts with the 1/2 teaspoons of salt and pepper. Sprinkle the 2 tablespoons + 2 teaspoons flour in a shallow dish. Gently coat the outsides of the chicken breasts with the flour and set aside. 

In a small bowl, whisk together the broth, lemon juice, Dijon and teaspoon of flour in a small bowl and set aside. Heat the butter and olive oil in a nonstick skillet over medium heat. Add the chicken breasts to the skillet. Cook each side for 4 to 6 minutes or until  golden brown. Transfer to a plate and then pour the broth mixture into the skillet. Reduce the heat to medium-low. Stir and simmer for 3 minutes to slightly reduce the liquid. Return the chicken to the skillet, cover with a lid and cook for 10 minutes. Remove the lid. Place a half ounce of ham on top of each piece of chicken and top with a half ounce of cheese. Cover and continue cooking for an additional 5 minutes , or until the chicken is fully cooked and no longer pink. 

Place 1 1/4 cups plus 2 tablespoons of the cauliflower puree on each plate. Top with 1 chicken breast. Spoon 1/4 of the sauce over the top and garnish each serving with 1/8 of a cup of the tomatoes. Makes 4 servings. Enjoy! 

**If you do not have an immersion blender or food processor, you may use an electric hand mixer.

Each serving equals: 1 lean, 3 green, 1 3/4 condiments & 1.5 fats

Nutritional info per serving, approximately:  430.75 calories ~ 5 grams fat ~ 4.5 grams carbs ~ 4.3 net carbs ~ 58.25 grams protein

Note: My husband and I both were impressed with this delicious meal. Even though it is simple to make, it tastes gourmet and my husband thought that it was restaurant quality.

Low Carb Steak Tostada Salad (Lean & Green)

Refreshing, Filling & Delicious!

Ingredients: 

3.5 ounces of leftover lean steak

3 tablespoons chunky tomato salsa

olive or avocado oil cooking spray

4 cauliflower thins ~ 0ne 4.5 ounce package (I purchase at Trader Joe's)

3 cups shredded cabbage

3 ounces lowfat cheese, finely grated (I used 3 mini light Babybel rounds.)*

1/2 cup halved grape tomatoes

6 tablespoons Trader Joe's Green Goddess Salad Dressing**

Method:

Cut the steak into small pieces or cubes. Place in a small skillet or sauté pan. Add the salsa. Heat and stir, over low to medium low heat, until the steak has absorbed most of the liquid. Remove from the heat and set aside.

Lightly grease a skillet with the cooking oil spray. Place over medium heat. Fry the cauliflower thins for a minute or two, on both sides, until they are browned. Transfer two cauliflower thins to each serving plate.

Top each cauliflower thin with 3/4 cup of shredded cabbage. Spoon half of the seasoned beef on top of the cabbage on each plate. Sprinkle half of the cheese (1 1/2 ounces) and 1/4 a cup of the tomatoes on top of each salad. Top each salad with 3 tablespoons of salad dressing. Makes 2 servings.

**You may substitute any Walden Farms zero calorie dressing for the Green Goddess dressing.

Each serving equals: 1 lean, 3 green & 3 condiments

Nutritional info per serving, approximately: 414 calories ~ 22.35 grams fat ~ 27 grams carbs ~ 13.6 grams net carbs ~ 33 grams protein

Note: I created this recipe, because I had a small amount of leftover steak that I wanted to make into a dinner for my husband and I. It was simple and turned out delicious!

 

Low Carb (Lean & Green) Huevos Rancheros (My Version With Shortcut Option)

This is a very flavorful & delicious meal.
(Adapted from the Optavia Kitchens recipe.)

 Ingredients:

avocado or olive oil cooking spray**

1/2 pound (8 ounces) Roma tomatoes**

2 cloves garlic**

1/2 of a red bell pepper**

1 fresh jalapeno pepper**

salt**

1/8 cup water**

4 eggs

2/3 cup finely grated lowfat mozzarella cheese

1/2 cup coarsely chopped cilantro

4 jicama wraps (I use the ones from Trader Joe's)

Method:

Line a sheet pan with foil and lightly cover with cooking oil spray. Cut the tomatoes in half and remove the core with seeds. Place cut side down on the prepared pan. Remove the skin from the garlic and add to the sheet pan. Remove the seeds from the bell pepper and place cut side down on the pan. Cut the jalapeno in half, remove the seeds and place cut side down on the pan with the other vegetables. Roast under a broiler 5 to 20 minutes, or until all of the skins are blackened and blistered. Set aside to cool. Remove the skins and place the roasted vegetables into a blender or food processor together with the salt and water. Blend and then pour into a skillet over medium/low heat.** Make four indentations in the sauce and crack an egg into each one. Cover and simmer for 5 minutes. Divide the sauce and eggs evenly between two serving plates. Garnish each serving with 1/3 cup cheese and 1/4 cup cilantro. Add two jicama wraps to each plate. Makes two delicious servings.

**This recipe should make 1 1/2 cups of salsa. If you want to take a shortcut, you may use a lower sodium jar of salsa that does not contain sugar or corn, instead of roasting the veggies. (A fire roasted salsa works well.) The jar of salsa replaces the veggies, salt and water.

Each serving equals: 1 lean, 3 green & 3 condiments

Nutritional info per serving, approximately: 248 calories ~ 14.6 grams fat ~ 15.7 grams carbs ~ 9.6 grams net carbs ~ 50 grams protein

Note: This is a delicious meal! My husband, who has never really cared for Huevos Rancheros, really enjoyed it, too.

Low Carb (Gluten & Sugar Free) Mini Frosted Pumpkin Bread Loaves (With Dairy free Option)

Delicious & Light Mini Frosted Loaves

 Ingredients:

coconut oil cooking spray

3 six inch loaf pans*

parchment paper

1 3/4 cups ultra fine almond flour

1/3 cup Lakanto Baking Sweetener**

1/4 teaspoon salt

3/4 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

4 large room temperature eggs

3/4 cup canned pumpkin puree (not pumpkin pie filling)

1 teaspoon pure vanilla extract

3 tablespoons melted coconut oil or butter (melted, but not hot)***

Frosting:***

1 cup Lakanto Powdered Sugar substitute

1/4 cup unsweetened Greek yogurt****

1/4 cup butter, at room temperature****

water or cream to thin, if desired

Method:

Preheat oven to 350*. Lightly spray the bottom of the loaf pans with the coconut oil spray. Line the bottom of each pan with a strip of parchment paper. Spray the sides of the pans and the top of the parchment paper with additional coconut oil.  Place the loaf pans on a baking sheet with sides. (leave space between the pans.) Set aside.

Prepared loaf pans

Sift the flour, Baking sweetener, salt, baking soda and spices into a large bowl and set aside. 

In a separate bowl, whisk together the eggs, pumpkin, vanilla and coconut oil. Make a "well" (indentation) in the center of the dry ingredients. Pour the liquid ingredients into the well and stir just until everything is well combined into a smooth, and thick batter. Divide the batter evenly between the loaf pans. Bake on the center rack of the oven for 25 minutes, or until a toothpick inserted in the center comes out clean.

Place on a rack to cool. Beat together the powdered sweetener, yogurt and butter. If the frosting is too thick, add 1 or two tablespoons of water, or cream, to make it spreadable. After the loaves have cooled for one hour, remove from the pans and spread 1/3 of the frosting on top of each loaf. Place the loaves in the refrigerator for one hour, or more, to finish cooling and to set the frosting. Slice each loaf into six equal portions.  Store in an airtight container in the refrigerator. Makes 18 servings.

*One standard loaf pan may be used instead of the 3 mini pans. If making one loaf, in crease the baking time to 45 to 55 minutes. Watch to make certain that the top does not become burnt and very loosely cover with a sheet of aluminum foil, if the top is fully browned, but the center needs to bake longer. 

**Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture. (If you are not following a sugar free diet, you may use regular sugar.)

***For dairy free pumpkin bread, use melted coconut oil and omit the frosting.

****Instead of the yogurt and butter, if desired, you may use 4 ounces of cream cheese.

Nutritional info per serving (one slice of 18) dairy free, without frosting, approximately: 104 calories ~ 8.7 grams fat ~ 3.45 grams carbs ~ 1.6 grams net carbs ~ 3.85 grams protein

Nutritional info per serving (one slice of 18) with yogurt & butter frosting, approximately: 128.75 calories ~ 11.4 grams fat ~ 3.56 grams carbs ~ 1.78 grams net carbs ~ 4.2 grams protein

Note: I created this recipe for my Auntie, because she was craving pumpkin bread, but wanted something healthy that didn't include white flour, shortening and a lot of sugar. I served this light and delicious bread for dessert and for the following days, she and my uncle enjoyed the remaining guilt free slices for breakfast!

Delicious Chocolate Decadence Cookies

Incredible & Elegant cookies with three
types of chocolate & macadamia nuts.

 Ingredients:

parchment paper

16 ounces of semi sweet chocolate chips

1 1/2 cups brown sugar, packed

1/2 cup (1/2 stick) butter, softened

4 eggs

2 teaspoons pure vanilla extract

1 cup all purpose flour

1/2 teaspoon baking powder

10 ounces white chocolate chips

1o ounces dark chocolate chips

2 - 3 cups macadamia nuts

Method:

Preheat oven to 350*. Line cookie sheets with parchment paper. Place the semi sweet chocolate chips in a glass microwaveable bowl. Heat for 2 minutes. Stir until melted and smooth. Whisk in the the sugar, butter, eggs and vanilla. Sift the flour and baking powder and then stir into the melted chocolate mixture. Stir in the white & dark chocolate chips and the nuts. Drop rounded tablespoons of cookie dough 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes or until the cookies are set. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to finish cooling completely. Store cooled cookies in an airtight container. Makes 6 dozen large cookies.

Notes: I was inspired to create this cookie by a recipe called "Death By Chocolate". I made some changes to the original recipe and changed the name, because these cookies truly are decadent and I don't want my baked goods to kill anyone!