Ginger Cookies

Yet another goodie for work.  I was going to make a pumpkin swirl muffin but didn't have the ambition so decided on these.  I had just made three trays of stuffed shells and Manicotto for a birthday dinner so was kind of tired.  I thought if I made these then I could just bake them the next day.
The stuffed shells and Manicotti are in another post here and here.

Ingredients:
2¼ cups flour 
2 teaspoons ground ginger
 1 teaspoon baking soda 
1 teaspoon cinnamon 
½ teaspoon ground cloves
 ¼ teaspoon salt 
1/4 cup butter, softened 
1/2 cup coconut oil
1 cup white sugar 
1 egg 
1 tablespoon orange juice *I substuted pumpkin puree*
¼ cup molasses
 ¼ cup sugar (to roll cookies)



INSTRUCTIONS:
Sift together the dry ingredients (flour, ginger, baking soda, cinnamon, cloves and salt) 
Cream the butter and 1 cup sugar. Add the egg and beat until fully incorporated. Add the orange juice and molasses (I use light molasses) until combined. 
Add in the dry ingredients in small batches until just combined. 
Refrigerate for 2-3 hours, if you can't at least put it in the freezer for a half an hour. 
Preheat the oven to 350 degrees. In about 2 tablespoon balls, roll into the sugar and flatten so it looks like the thickness of a double stuff Oreo, really thick but clearly flattened. Bake for 9-11 minutes.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do All the Things You L♥ve.
Donna

Bourbon beef roast

I watch "The Chew" everyday and I am a huge fan of Michael Si
mon.  Really I like all the hosts except for Daphne.  Remember folks it's just my opinion, but she acts like she's a know it all for healthy eating.  Ok enough of her on the my recipe.
Micheal made some short ribs a couple of weeks ago (something I really want to make but they are so pricey)  I decided to make a bourbon molasses roast and here is what I came up with.  And I might add YUM, YUM, YUM

3-4 lb. Rump roast (or any inexpensive cut of roast..if there is such a thing)
1/2 cup bourbon (I actually used Jack Daniels)you could use RED Wine -omit the molasses
1/2 cup dark molasses
1 - 14.5 oz of diced tomatoes
5 cloves of garlic (minced)
3-5 TBL flour
2 medium onions
6-8 carrots
5-6 potatoes
4-5 stalks celery
1/4 - 1/2 cup water
1 1/2 - 2 cups of chicken stock
salt and pepper
olive oil for searing

In a Dutch Oven heat pan and when hot add oil and heat.  Season the roast liberally with salt and pepper, add to the pot (you should hear a good sizzle) brown on ALL sides, remove.  Add a little more oil then add 1/2 of 1 of the onions and cook till translucent and then add the garlic.  Cook for about 30 seconds.  Add the water and stir.  You should be cooking this over med-high heat.  Add the flour and stir, you will get a mixture that looks like wet sand.  Add the bourbon and molasses (or red wine) cook for about 5-10 minutes at a low simmer.  Add the chicken stock, canned tomatoes and the meat back into the pot.  Add the rest of 1st onion.  Cook on the stove top for about 15 minutes.  Put in 300° oven and cook for about 4-6 hours.  Half way through add the other veggies and cook until all is tender.  You could thicken the sauce when it's all done with 1/3 cup of water and 3-5 TBL more flour.  Mix in a cup til you get a slurry and then add to the sauce while the meat is resting.  Enjoy.
With the recipe above I actually cooked the potatoes separately and had mashed potatoes.

Thanks for stopping by, have a wonderful day...stay warm if your in the cold part of the country and Remember to Find the Time to Do All the Things YOU L♥ve.
D♥nna