recipesblog
Table of Contents
Sweet and Spicy Molasses Cookie
Equipment
- Oven
Ingredients
- 280g flour
- 170g unsalted butter, room temp
- 100g brown sugar
- 50g white sugar
- 80ml dark molasses
- 1 egg
- 2 tsp orange essence
- ??? ancho chili powder
- ??? szechuan spice
- 2 tsp ground ginger
- 1.5 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp nutmeg
- 0.5 tsp salt
- (optional) Korean citron tea jelly/syrup
Steps
- Cream butter and sugar until fluffy, not grainy
- Mix in dry ingredients until combined
- If adding heat, 300g dough gets 1/4 tsp ancho chili powder + 1/4 tsp szechuan spice for mild spice. This makes 12 ping pong ball sized dough balls for cookies
- Cover dough and let chill in fridge at least 30 min and up to 2-3 days.
- Oven to 175C/350F: dough should be soft and close to wet before going into oven. If chilled in fridge a long time, let sit at room temp ~30m.
- Roll ping-pong ball sized dough balls in brown sugar on top and bake ~11 minutes.
- Spread with korean citron tea jelly for extra flavor!
Recipe Template
Equipment
- Oven
- Muffin tins, mini or regular
Ingredients
- Puff pastry sheets
- Filling combos: brie + cranberry sauce, goat cheese + pears + fig jam, or ricotta + overripe persimmon
- Rosemary
- Cooking spray or melted butter
Steps
- Preheat oven to 375F or 180C
- Cut puff pastry dough into squares slightly bigger than the size of muffin tin cups. Spray tin with cooking oil. Lightly place each square into a cup.
- Put a piece of savory filling, small scoop of jam, and fruit topping into each cup, keeping filling level below the top of the cup. Top with a sprig of rosemary and sprinkle of cinnamon, if desired.
- Bake 15m for mini muffin cups and 20m for regular size
Mini Olive Oil Cake
Equipment
- Oven
- Small baking pan
Ingredients
- 80 grams flour
- 130 grams sugar
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- ~1/2 cup olive oil (95g)
- ~1/2 cup milk (100g)
- 1 egg
- 1/2 tbsp grated orange zest
- splash of orange juice (40g)
Steps
- Preheat oven to 350F or 175C
- Mix wet ingredients
- Mix in dry ingredients
- Bake for 40 minutes or until top is golden and inside is set
- Cool for 30 minutes, remove from pan, let cool completely (2 hours)
Banana Pancakes
Equipment
- Pan
Ingredients
- 1.5 overripe bananas
- 1 cup flour
- 3/4 cup milk
- 1 egg
- 1 tbsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Toppings: cheese and chives, maple syrup, berries and butter, etc
Steps
- Whisk in dry ingredients
- Mix well; ladle/spoon into nonstick pan over medium heat, turning each pancake when bubbles appear/liquid has set.
- For savory pancakes, sprinkle shredded cheese and green onions or chives onto pancake before flipping
Mexican Stuffed Shells
Equipment
- Oven
Ingredients
- ~500g ground beef
- 3-4 tbsp taco seasoning
- 1 small onion
- 1 tbsp minced garlic
- 4 oz cream cheese or formaggio fresca
- 14-16 jumbo pasta shells
- 1.5 cup salsa
- 1 cup enchilada sauce
- 2 cups shredded cheddar
Steps
- Preheat oven 350F
- Cook garlic and onion, ground beef, taco seasoning
- Ad cream cheese and simmer until melted, add cilantro, let cool
- Cool pasta according to directions
- Salsa goes on bottom of dish
- Mix shells with meat
- Cover with enchilada sauce
- Bake 30m
- Add cheese and bake another 10
cozy fast fresh “instant pot” “low prep” “walk away”
recipesblog.txt · Last modified: 2025/10/26 15:15 by Ambitious Mango