Gingerbread Pancakes

We're moving full swing into winter foods around here. I believe we've already drank our way through four cartons of egg nog. (And they only hit the shelves last week.)

I grew up with a wonderful German gingerbread cookie recipe that has passed down through the generations -- and we allllll know I'm okay with eating cookies for breakfast -- but, in the interest of teaching my daughters better eating habits, I'd prefer to stick (mostly) with breakfast foods at breakfast. Breakfast for dinner is always a good option too. ;)

These pancakes make it easy.

They remind me of those delectable gingerbread cookies. Just the right amount of spice, and sweetness added with rich molasses. You can choose whether to add syrup or not. (Not necessary in my book.)

Gingerbread Pancakes 

adapted from Martha Stewart Living November issue

2 c. all-purpose flour

1 c. wheat flour

1 T baking powder

3/4 t. baking soda

1 t. salt

2 t. ginger

2 t. cinnamon

1/4 t. ground cloves

1/4 t. ground nutmeg

3 eggs, beaten

1/3 c. molasses

3 c. buttermilk

Add dry ingredients to a large bowl and mix together. Whisk together eggs, molasses and buttermilk. Once combined, add to dry ingredients and whisk together until just combined.

Cook on a greased griddle or large frying pan over medium heat. Makes enough for about 30 small pancakes. (Great as leftovers!)

Meal Planning : Weekly Eats ~ Thanksgiving Edition

To get you in the mood for prepping for Thanksgiving dinner this week, we're sharing our Thanksgiving dinner ideas on Nell's Weekly Eats link-up!

 

The 2008 turkey that wouldn't cook. (Like the one from 2005.) Don't let me near your turkeys, guys.

This will be our first Thanksgiving with just my husband and the girls. It is a little intimidating being in charge of all the dishes, but, then, I'm only making enough for four (three, really). We're planning on having a little Pilgrim and Indian party to make it fun for the girls (and to commemorate the night my husband and I met -- yes, we met at a Pilgrim and Indian party hosted by the man himself -- so it only seems fitting). ;)

And, yes, we blow dry turkeys at my parents' house. It started when one of my brothers got the ingenious idea when my mom told him to dry it off. She meant with paper towels.

Here is the dinner plan for the evening:

Appetizer
baked brie with cranberries 
I won't follow this recipe to a T but it will be something similar. We'll serve this alongside some multigrain crackers. 

Main course dishes
turkey

We're actually going to bbq ours this year. My husband is a pro on the grill and he has the extra large one. So to the grill it will go.

stuffing

I tend to just do one of the boxed kinds (and will probably do a cornbread one), following the instructions on the back. Exciting, I know.

gravy
Not sure yet.

cranberry sauce

Unless I get really daring, I will stick to my tried-and-true simple recipe of cranberries, sugar and water. MUCH, much better than the canned jelly stuff. Do yourself a favor and make it fresh. It is fast and easy.

brown sugar-glazed sweet potatoes with marshmallows
My family didn't do sweet potatoes growing up but they are my favorite (as well as my husband's) so we'll put them on the table this year. This recipe looks amazing.

braised dijon brussel sprouts 
They're in season and a great addition to the Thanksgiving table. This recipe will be the one.

honey whole wheat dinner rolls
I don't often do freshly baked bread (although I wish I did), but during holiday meals, I like to make an exception. These will go splendidly with our dinner.

Dessert

maple pecan pie

The one we are making will not have corn syrup but brown sugar and maple to sweeten instead. I wish I had the recipe to share with you but it comes from the November edition of the Martha Stewart Living magazine. I couldn't find it on the site but with a google search you can probably find something similar.

Also, a few wines that won't break the bank but are wonderfully paired with Thanksgiving fare. 

What will you be serving on your Thanksgiving table?

Ides of March

 

 {Source}

A little history lesson: The 15th, or Ides, of March was traditionally, in ancient times, reserved as a festival day in honor of the god, Mars. However, Shakespeare warns us 'Beware the Ides of March!' His soothsayer in his famous drama, 'Julius Caesar,' predicts to Julius Caesar that he will meet his demise that day. A plot was afoot lead by Marcus Junius Brutus and Gaius Cassius Longinus to do him.  Caesar joked to his soothsayer when the day arrived, that it was here and he, indeed, was still alive. But the soothsayer reminds him that although it is here, it is not yet gone. By the end of the day, in 44BC, he had been stabbed to death by an angry mob in the Forum. Didn't turn out so good for him after all.

Having just realized it is the Ides of March, I thought I would share with you some fun dinner suggestions to celebrate this momentous day! Here are a few suggestions for a Roman-inspired meal:

ROMAN style artichokes (Carciofi alla Romana) make a nice appetizer. Perhaps begin the meal with a CAESAR Salad, topped with ROMANO Cheese. A ROMAN Pork and Apple Stew is a wonderful ancient recipe sure to put you in touch with your Roman side. Roasted Figs and Grapes are true Roman favorites, alongside a bottle of ruby red, Mulsum Wine. And a magnificent Honey Cake will be the perfect ending to this Roman meal.

Sunday Sightings: Bubbly

Happy New Year!!!

Sunday Sightings: Candy Cane Reindeer

Merry Christmas!!

Jewel Cookies

The finale of our Christmas cookie bonanza is a real gem. Better than diamonds. (Okay....maybe not.)

These little tasty morsels are bite-size. They fit nicely, popped right into your mouth, followed up by a swig of hot chocolate to chase them down. I may or may not have eaten these with a shot of espresso for breakfast.

They are unique with a lemony accent, perfectly complementing the jam dot at their center. I filled mine with strawberry jam, but these would be wonderful with just about any flavor -- peach, cherry, marmalade and every other in between.

Fill a tiny tin for your neighbor. Or, come to think of it, your daughter, grandaughter or niece. Perfect for a dolly Christmas tea party...or grown-up one, for that matter. :)

Jewel Cookies

Adapted from Good Housekeeping magazine

2 egg yolks

1/2 t. vanilla extract

1 1/2 c. flour

1/2 c. sugar

1/4 t. salt

1/2 t. lemon zest

3/4 c. cold butter

3-4 T. half and half or milk

1/3 c. jam or preserves

In a small bowl, beat together egg yolks and vanilla.

In a large bowl, stir together flour, sugar, salt, and lemon zest.

Cut butter into small pieces and mix into dry ingredients with your fingers until chunks are the size of small peas. Stir in egg mixture continuing to mix with your hands. Add milk by tablespoon until it just comes together.

Wrap in plastic and chill in the fridge for at least 2 hours.

Preheat oven to 350 degree F.

Roll dough into balls the diameter of quarters and place on baking sheet. Press down the center firmly with your thumb.

Take a small ziploc and cut off the corner. Fill with your favorite jam or preserves. Pipe into the center of each cookie.

Bake for 10 minutes. Let cool before eating. 

Makes about 3 dozen.

Zimsterne (Cinnamon Stars)

The star has great significance this time of year....

A star announced the birth of the Messiah. A star guided the shepherds to their Lord. A star showed the way. A star lead those who sought the Child to Bethlehem, whom they discovered lying in a manger amongst stable animals. A star shone as a prophecy, as an assurance. A star rested over the place where life was given to the Giver of Life.

The star is constantly a reminder of the immensity of God's power and love.

Stop, take a look at the stars tonight.

Zimsterne (Cinnamon Stars)

3 egg whites

2 c. powdered sugar

3 1/2 c. almond meal

1 t. lemon zest

1 t. cinnamon

Place egg whites in mixer and let spin on high for about 10 minutes, until stiffened. Gradually add in sugar, mixing constantly. Mix in lemon zest and cinnamon.

By hand, carefully incorporate almond meal in installments. Dough should be workable. Place in fridge to chill for at least one hour.

(Take a nap.)

Preheat oven to 300 degrees F.

These are bit tricky to roll out as they are extremely sticky. Three tips that will help you in the process:

 1) Place your dough between two pieces of wax paper with a bit of excess almond meal to prevent sticking.

2) Put the remainder of the dough in the fridge between rollings

3) Wiggle your cookie cutter just a bit when pressing it through the dough (this, too, helps prevent sticking).

Put each star onto your well-greased baking sheet and bake for about 10 minutes.

These are super-sweet cookies without it, but if desire a nicer looking finish (and more sugar!), you can put an icing of 1 beaten egg, 1 1/2 c. powdered sugar and 1 t. lemon juice.

Candy Cane Cookies

The candy cane cookie. Sweet, chewy peppermint twists.

My grandmother used to make a huge batch of these when we were little and would bring them over Christmas Day, alongside a large batch of frosted sugar cookies. She, sadly, hasn't been able to bake in while so I've been flipping through her old cookbooks recently, extracting yummy recipes she used to bake for us as children, hoping to carry on a few of the traditions.

I love these Christmas cookies not only for their seasonal, subtle peppermint flavor, but also their shape....

Look at the Candy Cane

What do you see?

Stripes that are red

Like the blood shed for me

White is for my Savior

Who's sinless and pure!

"J" is for Jesus, My Lord, that's for sure!

Turn it around

And a staff you will see

Jesus my shepherd

Was born for Me!

Candy Cane Cookies

adapted from the Betty Crocker cookbook

1 c. butter

1 c. sugar, softened

1/2 c. milk

1 t. vanilla extract

1 t. peppermint extract

1 egg

3 1/2 c. flour

1 t. baking powder

1/2 t. red food coloring

Cream together butter and sugar. Mix in milk, vanilla, peppermint and egg.

Add flour and baking powder, stirring until well-incorporated.

Divide dough in half and mix red food coloring into one half.

Wrap in wax paper and chill for at least 4 hours or overnight.

Preheat oven to 350 degrees F.

Taking a quarter-sized round of each the white and red dough, roll each into a long log, about 4 inches long.

Pinch one end together and gently twist until spiraled around each other. Then, pinch other end together.

Place on ungreased cookie sheet. Bake for 10 minutes.

Makes about 4 dozen candy canes.

Snickerdoodles

Christmas cookie bonanza week has arrived! I hope you are as excited to make and eat these tasty morsels as I am to share them with you. :)

To kick off our week of cookies is the ever-classic Snickerdoodle.

Nothing says Christmas in my family quite like Snickerdoodles. Before we were even able to walk, we all knew how to roll balls of dough in cinnamon and sugar. 

These are so simple. If you don't know how to make these yet, it's about time.

When I was teaching, I loved to mix these up with my Kindergarteners. They allow the maximum amount of involvement with the least amount of stress. (It is not always easy to find baking projects that go smoothly with five year olds.) 

Although, you don't need to be young to make these -- they are great for the kid at heart too. Scrumptious pieces of raw dough can sneakily be rolled in the cinnamon and sugar, and popped surreptitiously into your mouth. Be sly. Be a cookie ninja.

Snickerdoodles

1/2 c. butter, softened

3/4 c. sugar

1 egg

2 c. flour

1 t. cream of tartar

1/2 t. baking soda

4 T. sugar

2 T. cinnamon

Preheat oven to 400 F. Grease a baking sheet.

Cream butter with sugar, until fluffy. Add egg and mix well.

Add flour, cream of tartar, and baking soda. Stir until just mixed together.

In a small bowl, mix together 4 T of sugar and cinnamon.

Make dough into 1/2 in. round balls. Roll in cinnamon and sugar mixture. Place on greased baking sheet. Bake approximately 8 minutes.

These are a bit tricky to bake just right. Once they puff up, press down on the center. If they indent easily, they are not done; if they retain their shape, they are finished. The bottoms begin to blacken once they are finished so it is important to remove them once they have achieved this stage.

Remove immediately from baking sheet and place on cooling rack.

Makes about 2 dozen. Easily doubled.



Sunday Sightings: Our Rosemary Christmas Tree

Eggnog

Eggnog is such a funny drink. I mean, really, who thought of putting raw eggs into milk and drinking them?? I'm guessing it was originally some sort of macho thing, a quick way to ingest some protein...perhaps the original protein shake?

The origins of eggnog are highly debated. It began its birth in England. Milk and eggs at the time of the 17th century, when it first appears, were a commodity and to be had only by those of the upper class. It was sign of superiority to drink such a concoction. A draught of strong beer was often referred to as nog, so it is thought that a combination of the two eventually became 'eggnog.' (For any of you etymological word junkies out there, take a look here.)

When it came to America during the colonization, a touch of rum was added, as it could be cheaply purchased from the Caribbean. The South gave it that touch of class when, eventually, bourbon became the typical additive.

Today, the base recipe remains the same -- eggs, milk/cream, and sugar -- but the variety of spices and liquors is constantly revolving.

I made mine with nutmeg, a touch of cinnamon, vanilla, and good ol' Jim Bean bourbon.

Cheers!

Eggnog

1 c. milk

2 whole cloves

1/8 t. cinnamon

2 egg yolks

1/2 c. half-and-half or heavy whipping cream

1/2 t. nutmeg

1/2 t. vanilla extract

1 shot of bourbon (or another type of whiskey)

Place milk, cloves and cinnamon in a saucepot on the stove over medium heat. Allow to heat until steaming but do not allow it to boil.

In a bowl, whisk together 2 egg yolks until light in color. (This can be done with an electric mixer or by hand with a whisk -- I did it by hand.) Beat in sugar, mixing until creamy and fluffy.

Pour  just a little of the warm milk mixture into eggs, beating as you do so. This is to temper the eggs so that they do not cook on contact with the hot milk. Slowly pour the rest of the milk into the eggs, stirring constantly.

Pour milk and egg mixture back into saucepan and keep over medium heat. Stir with wooden spoon or flat spatula continuously until it begins to coat the back of the spoon.

Remove from heat. Add half-and-half/whipping cream. Allow to cool for about an hour.

Mix in nutmeg, vanilla and bourbon. Chill until ready to serve.

This makes enough for about two people/cups. You can easily double, triple, or even quadruple this recipe for a large party.

St. Andrew's Day (and Giveaway Winner!)

{via}

The national flag in Scotland flies high today to commemorate St. Andrew's Day.

Andrew was an apostle of Jesus, brother of Simon Peter. He was to become one of the first followers of Jesus, following St. John the Baptist's calling; in return, introducing his brother to Jesus (see John 1: 40-42).

He was martyred around 60 AD in Patras (Greece) on an X-shaped cross. Hence, St. Andrew's Cross - the Saltire - which is the national emblem of Scotland.

After Constantine removed St. Andrew's remains to Constantinople, a certain St. Regulus was said to have had a dream in which he was instructed to remove part of the remains to the 'end of the earth.' After sailing for a time, he eventually shipwrecked off the coast of Scotland and constructed a chapel there to house the relics. Replaced by St. Andrew's Cathedral in the 12th century, it became a popular medieval pilgrimage site. They have since been pillaged (during the Scottish Reformation), but there is a plaque commemorating their old resting place in the ruins of the cathedral.

An event which solidified St. Andrew's patronage to Scotland was due to his intercessory assistance during a heated battle with the English in 832 AD. In a desperate moment, the Scottish king prayed to St. Andrew for help. After seeing the cross in the clouds, the king vowed to make him patron of Scotland if they were victorious. The Scots won the battle.

St. Andrew is the patron of fisherman, singers, stiff necks, sore throats, gout, women wishing to become mothers, unmarried women, and, of course, Scotland.

The feast of St. Andrew marks the beginning of the Christmas season as it falls on or around the First Sunday of Advent (this year November 25th). The St. Andrew's Prayer is traditionally recited every day until Christmas, 15 times a day, to pray for certain graces and favors during the upcoming year.

Hail, and blessed be the hour and moment
at which the Son of God was born

of a most pure Virgin Mary

in a stable at midnight

in Bethlehem in the piercing cold.

In that hour vouchsafe, o my God,

to hear my prayers and grant my desires,

Through the same Christ, our Lord.

 
A traditional Scottish meal is a great way to commemorate this feast. Following from a lineage of royal Scot blood (the Stewarts), it is an imperative for me on this day. Here are some ideas:

 Haggis

 Neeps and Tatties

 Scottish Scones

 Mutton Stew

 Bannock Bread

 Scotch Meat Pies

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And the moment you've all been waiting for....

The winner of the Godiva giveaway is lucky #2 - suburban prep! I will email you shortly for where to send your prize. Thank you to all those who participated and stay tuned for further giveaways....

Turkey Day Feast

I apologize; I'm a bit distracted today with Cyber Monday shopping. Apparently, I thought I had uncovered something novel this year -- the craziness of Cyber Monday to follow the frenzy of Black Friday -- but my friend just informed me that she landed some great deals last year on this Monday of Mondays.

It's probably at least a decade old, and I'm just now stumbling upon it. It is a good thing my existence doesn't depend upon the lastest cyber trend or I wouldn't still be here to tell the tale.

Back to the grind after a lovely Turkey Day and long weekend.

~Hope yours was wonderful in every way.~

Table set for the feast

Cute Fall leaf candles

Mr. Squirrel, Napkin Holder

Pre-dinner gin & tonic

 

Turkey name cards



Cleanin' beans



Turkey carving

Dinner plate full of goodies

Cornmeal Apple Pie

Chocolate Angel Pie

Give Thanks

Happy Thanksgiving!!

Hope you stuff yourself with turkey, cranberries, potatoes, green beans, pie, and any other good thing that graces your table this Thanksgiving day!

But don't forget what this day is about. Give thanks.

Via {etsy}

~ I am thankful for life. That which my parents have given me, and each and every life I come in contact with daily. It is a beautiful thing that comes in all shapes and sizes. :) The new lives that have come into the world this year, and those that have finished their sojourn on earth.

~ I am thankful for my family. For the crazy eight, my parents and grandparents...and I love how it is growing with marriages! I'm gaining sisters (which I've never had before), not to mention my cute nephew and niece.....For our days of summer vacation, bonding over a beer, at the ocean, working out a puzzle. For our engaging conversations, getaway moments at the frozen yogurt shop, the internal rivalries, shouting over a football game.

~ I am thankful for my fiancé. 72 days and counting.....!! I am in awe every day of the blessing God has given me, placing him in my life. For his sense of adventure, his indefatigable spirit, the way he makes me laugh, the way he laughs, his encouragement and appreciation of my interests, his orneriness, his constant support.... I love him and can't wait to be joined together with him for the rest of my life.

~ I am thankful for my friends. Their encouragement, guidance and support have filled the best (and worst) periods of my life. So many amazing memories. For games of hide-and-seek in the dark. For dance aerobic videos. For tea time. For our time spent rallying for LIFE. For hikes and walks. For blading and biking. For theological and philosophical discussion and solving the world's problems.

~ I am thankful for my faith. For the One who created me, who strengthens and sustains me. For times of prayer. For times of praise. For times of adoration. For forgiveness and mercy. For His Sacrifice. For the Eucharist.

~ I am thankful for the ability to run. It keeps me sane and in shape. For those who run with me keeping me accountable and energized for exercise. For half-marathons which create a great sense of accomplishment, and for those who get me through them. For Costco Hill.

~ I am thankful for music. For the ability to express myself through it. For my ability to dance to it in so many forms. For my voice, the piano, my violin. For my music students. For the opportunities it creates for fellowship with my brothers and friends.

~ I am thankful for the ability to travel. Discovery and exploration of new places is one of life's great gems. There are so many places I want to see, so many places I have seen. For the ability to stand in awe of God's creation and those man-made. For wide expanses of land. For Gothic cathedrals.  For the ability to photograph and create glimpses of what I experience.

~ I am thankful for food. Especially that shared with loved ones. For strawberries. For chocolate. For pastries. For spices. For warm soups. For cold ice cream. For healthy salads. For fried fish.

~ I am thankful for quiet moments. Those in which I can reflect on all that I am grateful for and give thanks.

Via {weheartit}

For whom and what are you thankful?

Thanksgiving Reflection

I'm munching one of these tasty morsels - a sweet potato biscuit from Karen's -- as I wait for a friend to go for a jog along the bike trail. Seems a fitting warm-up before stuffing myself silly during the Thanksgiving feast.

The cafe is bustling with activity -- waitresses concentrating, serving, cleaning; folks dropping by to pick up their pecan pies, savory biscuits, or adorable cornucopia cookies; families pausing with anticipation for a bite to eat before hustling off for last minute grocery purchases.

On the covered outdoor patio, old friends are catching up on life -- a young woman shares with a gentleman across the way concerning relocation plans with her military husband, girlfriends feting a 40th birthday with carefully wrapped packages, Russian and American traditions and customs compared.

Contrasts.

Food preparations often occur in a flurry of labor, striving for the perfect dishes.

Then, a period of enjoyment, relaxation, contemplation creating memories that last a lifetime with family and friends.

This is what I wish for you this Thanksgiving.

Pumpkin Parfaits

I'm a bit of a traditionalist. Pies and thanksgiving go together like salt and pepper. They just belong together. I just can't bring myself to make anything other than pie for our Thanksgiving feast.

So, I'm planning other little get-togethers frequently where I can make and enjoy other autumnal treats. There are just so many recipes making their way around the web right now, I can't let them pass me by completely.

My latest and greatest endeavor were these decadent pumpkin parfaits with heavenly layers of pumpkin mousse, freshly whipped cream, and gingersnap cookie bits. They were a perfect addition to a Fall supper with several of my lovely bridesmaids, which we quickly consumed while discussing shower plans and such.

They were very simple to make. Although, they should be made ahead of time (even a day in advance) so as to have time to set.

I won't judge if you decide to break tradition. :)

Find the recipe here.