Realtor life

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 🙂

 

 

Roasted Root Vegetables

Fall is a great time for hearty, comforting dinners.

It’s a busy time of year for most families, so getting something nutritious and delicious to the table quickly is key.

If you are looking for the perfect seasonal accompaniment to your every day dinners, or for that special holiday meal, consider roasted root vegetables.

At my house everyone is so over the mashed potatoes, I rarely make them, and when I do, I typically use sweet potatoes for a more nutritious option.

Roasting veggies is easier, less labour intensive, and more nutritious than boiled as well. The roasting brings out the sweetness and deep flavours, and they are great leftover for breakfast or lunch!

PERFECT ROASTED VEGGIES

3-4 medium sweet potatoes

3-4 russet or red-skinned potatoes

4-5 red or golden beets

3 tablespoons good olive oil

4 garlic cloves, minced

salt and pepper to taste

  1. Wash, peel and cut veggies into uniform cubes
  2. Line a baking sheet with parchment paper
  3. Arrange veggies on the sheet, drizzle with the olive oil and sprinkle with minced garlic, salt and petter
  4. Bake at 350 for 30-40 minutes or until fork tender

You can use any vegetables you like, try carrots, parsnips, turnips or brussel sprouts!

Pumpkin Bars

Pumpkin Bars!? Yes Please!!!

It’s that time of year, time for pumpkin spice everything! I love fall and the comfort foods that the cooler weather brings. I may be one of the few people out there who doesn’t love pumpkin spice latte’s though. I’ll take my latte plain with some sweet pumpkin-y deliciousness on the side!

These pumpkin bars are very quick to make, and great as a snack with your tea or coffee, and they make a perfect after-school snack.

JENNY’S PUMPKIN BARS

1/2 cup pumpkin puree *not pumpkin pie filling (I used organic)

1/2 cup chilled almond butter

1/8 cup honey

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 tsp vanilla

1/4 tsp salt

1/2 tsp baking soda

chopped pecans or chocolate chips to sprinkle on top (optional)

  1. Combine all ingredients, except pecans
  2. Lightly spray an 8”x 8” square glass pan
  3. Spread mixture evenly and top with pecans, and press them very lightly into the batter
  4. bake at 350 for 15-20 minute or until set
  5. Cool in pan and cut into squares
  6. Enjoy and refrigerate leftovers (if any!) after 1-2 days

Tip: don’t double the recipe. I did this last time I made them and the middle of the pan was bit too wiggly!