jenny+suzanne

Best Balsamic Dressing

I know I am not alone in resolving to eat more greens in the new year! And while we should be eating more salads in general, there is no time like after all the holiday sweets and spirits to inspire us to have more veggies! I absolutely love this quick and easy balsamic salad dressing. It takes just minutes to make, keeps well in the fridge and is much healthier than typical store-bought dressings! Also makes a fabulous marinade for poultry or roasted vegetables. Check it out and see if it inspires you to make more salads!

BEST BALSAMIC DRESSING

1 tablespoon grainy dijon mustard

2 tablespoons honey

1/2 tsp salt

1/2 tsp ground black pepper

1 garlic cloves, minced

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

  1. In a small bowl or measuring cup, mix all ingredient well, except olive oil
  2. Gradually add oil while whisking with small whisk or fork
  3. Pour into a glass jar and keep refrigerated
  4. Shake bottle before use

Makes approximately 1 cup of dressing. If dressing solidifies a little in the fridge, leave at room temperature for a bit before use, or run the bottle under warm water

Enjoy!

 

 

Jenny’s Gingerbread Cookies

To me, nothing says holidays like the spicy sweet smell and taste of gingerbread cookies!

This recipe has become a specialty of mine, and is eagerly anticipated every year at the holidays by family and friends.

Like all rolled cookies, these cookies take time to make, but are absolutely worth it! Make it stress free by making the dough a few hours (or a few days!) ahead of time, and refrigerate until ready to use.

JENNY’S GINGERBREAD COOKIES

 

1 cup butter (room temperature)

1 cup lightly packed brown sugar

¼ cup molasses

¼ cup water

2 ¾ cups flour

2 tsp baking soda

½ tsp salt

1 tsp ground cloves

1 tsp ground ginger

2 tsp ground cinnamon

  1. In a large bowl or stand mixer, cream together first 4 ingredients until smooth
  2. In a separate bowl, combine remaining ingredients until well mixed
  3. Add dry ingredients into creamed mixture gradually until all comes together (dough will be sticky)
  4. Divide into 2 sections, form into disc shape and wrap in plastic wrap
  5. Refrigerate dough and rolling pin for easier rolling
  6. Roll between 2 sheets lightly floured parchment paper to ¼ inch thickness
  7. Cut out will lightly floured cutters
  8. Bake at 350o for 8-10 minutes until very lightly golden at edges *do not overbake or cookies will be hard
  9. Cookies will be very soft when you first take them out. Cool on pan for a few minutes then carefully transfer to wire racks.
  10. Decorate once completely cooled.

Tips:    you can minimize transferring the unbaked cookies by rolling on parchment, removing scraps, and then sliding the paper right onto the baking sheet. Be sure to leave a little space between cookies. Cool baking sheets between batches. Bake similar sized shapes on one sheet at a time for even baking.

Enjoy 🙂