Hersey House’s Gingerbread Pancakes

Today, I will share with you gingerbread pancake recipe, as per my advice it is best served with English pear martini.

Pancake

  • 1/2 c All-purpose flour
  • 5 tbsp Baking powder
  • 1 1/2 tbsp Salt
  • 1 tbsp Baking soda
  • 1 tbsp Cinnamon
  • 1/2 tbsp Ginger
  • 1/4 c Molasses
  • 2 c Milk
  • 2 Eggs lightly were beaten
  •  tbsp
  • Melted butter
  • 1 c Raisins

Instructions:

  • Sift together flour, baking powder, salt, soda, and spices. Combine molasses, milk, and eggs.
  • Stir to blend. Stir in melted butter. Add molasses mixture to dry ingredients.
  • Stir only until moistened. Mix in raisins.
  • Cook on a hot griddle, using 1/4 cup batter for each pancake.

Recipe from “Cinnamon Mornings”. Source: San Diego Union-Tribune

English Pear Martini

One the first day of Christmas, my bartender made for me, an Absolut perfect pear martini…

I have found a new favorite vodka–Absolut Pear. Any cocktail my sister-in-law used this alcohol it was delicious. This martini is like drinking a ripe pear with a hint of pineapple (oh, how I love pineapple). Too bad pears are out of season; a fresh pear slice or even a big chunk of pineapple that had been soaked in vodka would make a great garnish. Also, a light sprinkle of cinnamon to finish it off as well. This is definitely a drink I’m going to bookmark and enjoy over and over.

Pear Martini

  • makes 1 (8 oz) martini
  • 2 oz Absolut Pear vodka
  • 1 oz Bombay Sapphire Gin
  • 1 oz pineapple juice
  • ¼ oz lime juice
  • ½ oz simple syrup*

Shake ingredients together in a cocktail shaker, strain into chilled glass. Garnish with a lime twist (or even better a pear or pineapple slice), if desired.

*to make simple syrup, mix equal parts sugar and water and heat until sugar is dissolved. We used a couple Tbls of each and microwaved in 30-second intervals, stirring each time; just because we didn’t want to bother with the stove.

If you have any doubt feel free to contact us here.

Cheddar And Vegetable Stuffed Grill Bread

I will be sharing with you the Cheddar and Vegetable Stuffed Grilled Bread Recipe. I am so desperate to share it with you guys as this is the tastiest bread I have ever eaten. Combine this with Pumpkin Bourbon French Toast and you have your complete breakfast.

Cheddar And Vegetable Stuffed Grill Bread

Ingredients:

  • 1 tablespoon active dry yeast
  • 1 1/2 cups warm water
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons salt
  • 2 tablespoons light sesame or peanut oil
  • 2 1/2 cups unbleached white flour (2 1/2 to 3)
  • 2 cups chopped grilled vegetables
  • 4 ounces sharp cheddar — shredded
  • Cooking spray

Instructions:

  1. Use grilled vegetables or grill some fresh ones while the dough rises.
  2. Try onion, zucchini, potato, bell peppers, or eggplant, to name a few.
  3. In a large bowl, dissolve yeast in water and let stand until it bubbles about 10 minutes.
  4. Slowly stir in whole wheat flour, cumin, and coriander. Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
  5. Stir in salt, oil, and 2 cups of unbleached white flour to form a stiff dough.
  6. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
  7. Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
  8. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
  9. Divide dough into six pieces and roll into smooth balls.
  10. On a lightly floured surface, roll balls into 7-inch circles (about 1/4-inch thick).
  11. Place equal amounts of vegetables and cheese in center of each circle.
  12. Pull edges up to center, pinch closed and press to flatten. Cover with a cloth, and let rise for 20 minutes.
  13. Preheat grill to medium-hot. Gently place calzones on the grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned. *I used 1 tablespoon of oil and substituted Healthy Choice brick cheese for the cheddar.

Black Bread

Today, I am going to share with you recipe for the black bread. I hope you will like this unique colored bread.

Black Bread

Ingredients:

  • Envelope dry yeast
  • 1 tbsp Sugar
  • 1/4 c Warm water (105 – 115 F)
  • 1/2 oz Unsweetened chocolate
  • 1 tbsp Margarine
  • 1 1/4 c Water
  • 1/4 c Dark molasses
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Salt
  • 1/2 c All-Bran cereal
  • 2 To 2 3/4 cups all-purpose -flour
  • 1 1/2 c Rye flour

Instructions:

  1. First of all, Sprinkle yeast and sugar in 1/4 cup water and stir to dissolve.
  2. Let stand until foamy, for about 10 minutes.
  3. Melt chocolate and margarine with 1 1/4 cups water in a large bowl set over gently simmering water.
  4. Stir until smooth. Remove from over water.
  5. Blend in molasses, vinegar, and salt. Mix in cereal. Let cool. Grease large bowl.
  6. Blend yeast into cereal mixture. Gradually stir in 2 cups all-purpose flour and rye flour.
  7. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes
  8. kneading in up to 3/4 cup more all-purpose flour if necessary to form a workable dough.
  9. Add dough to prepared bowl, turning to coat the entire surface.
  10. cover and let rise in warm draft-free area until doubled in volume, about 2 hours.
  11. Grease two 3x2x7-inch loaf pans. Punch dough down.
  12. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes.
  13. Divide dough in half. Roll each into 7×8-inch rectangle. Starting with long side, roll the dough up into a cylinder.
  14. Tuck ends under and pinches seam to seal. Place seam side down in prepared pans.
  15. Cover and let rise in warm draft-free area until doubled about 1 1/2 hours. Preheat oven to 375 F.
  16. Bake until loaves look hollow when tapped on bottom, about 45 minutes. Remove bread from pans.
  17. Let cool completely on the rack before serving. Bon Appetit

If you have any doubt feel free to contact us here.

Homemade Muesli

Anyone who knows me (or has been reading my blog) knows that, because of my GI issues, I’m obsessed about what ingredients go into my food. I tend to avoid processed and packaged foods because I must ensure nothing that will cause me abdominal pain/distress passes through my lips. I’m so glad I stumbled upon this museli in my recipe stash while looking for holiday cookie recipes. I don’t know why I hadn’t thought of making my own cereal sooner. I adapted this recipe from a one a high school friend shared with me many years ago. Her mom made it and I always thought it was delicious.

I love it because, in addition to being delectable, it’s easy to make and you get control the ratio of ingredients. Love walnuts? Add a cup instead of ¾ c. Not sold on raisins? Decrease the amount to 1/3 c . Add or change up the spices. Add coconut, mini chocolate chips, dried cranberries. I could go on and on. Think of this recipe as more like a guideline; it’s open to interpretation. The result will be a healthy, homemade cereal of all your favorite things.

I love almonds and walnuts; I tend to add a lot of them so I can get more of the healthy fat my body needs. I wanted to add coconut, but I didn’t this time because Mr. Surly doesn’t like coconut. But next time I’m going to make a batch with coconut. I haven’t decided whether I want to add it to the oats and toast it, or add it at the end with the dates and raisins.

This would be a fantastic, healthy addition to your holiday goodie boxes to balance out all the sugary treats. I promise the recipients will thank you and beg for the recipe.

Homemade Muesli
Printer-friendly version

6 c rolled oats (I always use Bob’s Red Mill Extra Thick Rolled Oats, they are divine)
2 c quick oats (I use McCann’s Irish Oatmeal, the quick cooking rolled oats)
¾ c sliced or chopped almonds
¾ c chopped walnuts
1 Tbl ground flaxseed meal
¼ c honey or agave (or combination of both)
1 tsp vanilla
½ tsp cinnamon
pinch freshly ground nutmeg
¾ c raisins (I use golden)
¾ c chopped dates

Mix oats, almonds, walnuts and ground flaxseed in a bowl.

Whisk together honey, vanilla, and spices. Drizzle over oats and nuts and mix gently to combine. Spread on one (or more) baking sheets lined with parchment paper.

Place in 250 F oven, and toast for 20 minutes, stirring every five minutes. Remove from oven, add dates and raisins.

Allow to cool completely before storing in an air tight container.

Enjoy by adding milk and eating it as cereal, sprinkle it on top of yogurt, or use it as a topping for a fruit crumble, whatever your tastebuds desire.

Phoenix Rising

One the fourth day of Christmas my bartender made for me a phenomenal Phoenix Rising Cocktail…

This drink calls for using Angostura bitters. Not being a bartender, I had no idea what bitters were. According to Angostura’s website, bitters are “a unique blend of natural herbs and spices which is used to flavor a wide variety of food and drinks.”

We debated using it, not sure how easy it would be to find, but we found it at the liquor store for only $7. It was in the same aisle as grenadine, right above the vermouth. It’s a little bigger than a mini sized liquor bottle. There were about 4 different kinds of bitters. It was also in the wine/beer section of the grocery store. You only use a dash of it, so we had plenty left over. On the website they have recipes for food that call for a dash of the bitters; I’m curious about what it would taste like in food.

I really liked this drink, as you can see by the lower volume; it was kinda tropical tasting. I kept sipping it while my mother-in-law set up the props and it looks like I sipped a bit too much–oops.

Phoenix Rising
Printer-friendly recipe
Serves 1

2 oz vodka
1 oz pineapple juice
2 oz ginger ale
Dash of bitters
Lemon oil from 2 large lemon peel strips

Shake ingredients with lemon peels. Pour into ice filled rocks glass.

Need other drinks that use bitters? Try these:
Blarney Stone
Champagne Cocktails
Death in the Gulf Stream Cocktail
Paddy Wagon
Sufferin’ Bastard

Dark Chocolate Espresso Cake

I should call this cake death by chocolate it’s so rich. The first time I had this recipe was 2 years ago, when I was gluten free. It was love at first bite. I like that this flourless cake doesn’t have a lot of butter in it. A lot of flourless chocolate cake recipes call for 2 sticks of butter–no thank you, my stomach would be in knots for days.

This recipe is perfect. The cake is so dense,moist, and delicious. It’s wonderful served with whipped cream and raspberries. A note about the cake; it rises when it bakes and falls when it cools, resulting in a crackled top. But don’t worry, the cake will be gone before anyone notices a cracked top.

Dark Chocolate Espresso Cake
Printer-friendly version
6 tablespoons butter, plus more for pan
8 ounces chopped bittersweet chocolate or (1 ½ cups semisweet chocolate chips)
1 Tbl instant espresso powder
1 Tbl vanilla (I used TJ’s bourbon vanilla)
6 large eggs, separated into whites and yolks
½ cup sugar
Confectioners’ sugar, for dusting
Whipped cream, for garnish

Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Stir in vanilla and espresso powder Whisk in yolks.

In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.

Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar or whipped cream.

source: slightly adapted from Martha Stewart

White Chocolate Macadamia Biscotti

I’m finally getting around to posting some recipes. I have just been so exhausted and lethargic the past week or two, all I felt like doing was sleep. But this week I’m trying to get caught up in posting. I wish I had an assistant to help me take and edit the photos, as well as type out the recipes and posts.
I love to have some kind of treat with my morning cappuccino. Biscotti is a favorite, so are cookies, date bars, etc. I had some macadamias, and decided to make a biscotti version of the best cookie ever. It took me a few attempts to get the right ratio of dry to wet ingredients, but all the disasters were still delicious, even if they were too crumbly.

These went fast, I had them with my morning coffee and again in the afternoon with some chai tea. Next time I’m going to make two loaves, as even Mr.Surly was a fan.

White Chocolate Macadamia Biscotti
Printer-friendly recipe
makes 1 small loaf, serves about 4

½ c sugar
4 Tbl butter, melted
1 tsp vanilla
2 eggs
1 ¼ c flour
2/3 c quick oats
1 Tbl ground flaxseed meal (0pt)
½ tsp baking powder
generous pinch salt
¼ c white chocolate chips
1.5 oz (generous ¼ c) chopped macadamia nuts

In a bowl, stir together flour, oats, flaxseed meal, baking powder, and salt in a bowl. Set aside.

In a mixing bowl, add sugar, melted butter, and vanilla in a bowl. Whisk in the eggs. Add the dry ingredients, along with the chips and nuts, and stir with a rubber spatula (or wooden spoon) until just combined. Cover dough and chill in refrigerator for 30 minutes minimum.

When ready to bake, remove dough from fridge and preheat oven to 350F.

Line a baking sheet with parchment paper or silicone baking mat. With wet hands, take the dough and form it into a rectangular loaf. Bake for about 30 minutes, until golden brown. Remove.

Allow to cool for 15 minutes. Using a serrated knife, cut loaf into desired portion size. Bake the pieces for about 6 minutes on each side, until golden and toasted.

If desired, drizzle melted chocolate over pieces. Allow to cool completely, before storing in an airtight container.

Black Bean Lasagna

This lasagna is something I just threw together the other day when I didn’t feel like making much for dinner. I’ve seen lasagna rolls on various blogs and, one day, wanted to take a stab at making my own. I don’t like ground beef and I knew if there was no protein in this dish there was a chance Mr. Surly would find this dinner neither filling nor satiating. In order to curb and avoid possible post-dinner kitchen foraging, I added black beans for protein.

Now, black beans are on my “avoid” list for the low oxalate diet, but I haven’t been following the diet too strictly recently. My GI doctor ordered more tests, and wants me to eat as I normally would to get accurate results. I have been eating all the chocolately treats I can in the meantime. This accounts for my recent scrumptious Chocolate Stout Cupcakes post.

This meal was easy to prepare, while my noodles boiled I mixed up the filling, and seasoned the tomato sauce. The rolls aren’t too hard to assemble. If you roll too tightly the filling pops out but that’s not a big deal; you just pinch it back in.

Both Mr.Surly and I enjoyed this, though he did comment it could use more spices. I thought it tasted great, but with my GI issues I have acquired a very bland palate, much safer for my GI tract that way.

thanks for the new dish MIL 🙂
Black Bean Lasagna Rolls
Printer-friendly recipe
makes 12 mini rolls
serves 2

1 (14.5 oz) black beans, rinsed and drained
1 bell pepper (any color), diced
2-3 cloves garlic
~2 Tbl olive oil
1 (16 oz) container ricotta cheese (or cottage cheese)

spices to taste:
*basil
*oregano
*marjoram
*Italian seasoning

a few Tbl chopped fresh basil (opt)
Mozzarella cheese, shredded
Parmigiano-Reggiano cheese, grated
6 lasagna noodles, boiled, cooled and cut in half
1 (28 oz) can tomato sauce (or jar of marinara sauce)
½ tsp crushed red pepper flakes

make the filling for the rolls:
In a small nonstick pan over medium heat, sauté garlic in a Tbl for about 2 minutes. Add bell pepper, black beans, and ~1-2 tsp of each the dried spices. Sauté for about 3-5 minutes, until garlic is fragrant. Remove from heat and put into small heat-safe bowl. Add the ricotta cheese and fresh basil (jf using), stir to combine. Add a small handful ~¼ to 1/3 shredding mozzarella and ~ ¼ c grated parmesan cheese. Mix well.

Pour tomato sauce into a small bowl and season with more (1-2 tsp) dried spices, salt, and pepper. Add a splash of olive oil and the red pepper flakes; stir. Put a few spoonfuls into the bottom of a small baking dish. Using a spoon, scoop out some of the filling, and add it to a lasagna noodle, rolling the noodle around the filling. If filling comes out, place your index finger and thumb over the open ends and pinch the filling back into the roll. Place seam side down in baking dish. Repeat til all the noodles are used. Pour remaining sauce over rolls. Sprinkle mozzarella cheese over the top and cover with foil.

At this point you can either keep it in the fridge until you’re ready for dinner, or bake immediately (or you could stash it in the freezer for another day).

When ready to bake, preheat oven to 375 and bake, covered in foil, 45 min to an hour, til heated through and sauce is bubbling a bit. Remove foil, and bake an additional 5-10 min until cheese is browned. Allow to cool about 10-15 min before serving, then enjoy.

Coffee Cake Muffins with Crunchy Almond Topping

A couple weekends ago Mr. Surly made a comment on how coffee cake sounded good. On weekends he likes sweets that compliment his coffee. I haven’t had coffee cake in years, so I set out to make some. I knew I wanted them in cupcake form for perfect individual portions. I went onto Tasty Kitchen to view some recipes. I finally settled on this recipe as a base; of course I had to make my own tweaks.

I wanted to make a crunchy nut topping. I figured a few oxalates from the almonds wouldn’t hurt me. I would rather have used walnuts instead of almonds, but I didn’t have any. Without the nut topping these would have been a good low oxalate treat.

I messed up the recipe a bit, you were supposed to reserve some of the filling and use it as the topping. But my medicated brain missed that step–ooops. It didn’t matter though, I made my own topping and got a few extra cupcakes from the batter.

These were delightful. A perfect accompaniment to Mr.Surly’s coffee and my cappuccino. These did not last long. I think they only lasted 2 days. Which is good, since I have a list of other sweets I want to make.

Coffee Cake Muffins with Crunchy Almond Topping
Printer-friendly recipe
makes about 9 muffins

for the cupcakes:
1 ¼ c flour
¼ c + 2 Tbl sugar
½ c brown sugar
~½ tsp nutmeg
1 tsp cinnamon
½ tsp salt
¼ c + 2 Tbl applesauce (or oil)
½ c buttermilk
½ tsp baking soda
½ tsp baking powder
½ tsp apple cider vinegar (or white)
½ tsp vanilla

for the crunchy nut topping:
1.5 oz whole almonds (~ 1/3 c)
1 tsp cinnamon
1 Tbl flaxseed oil (or melted butter)
2 Tbl brown sugar

Preheat oven to 350 F

make the muffins:
Sift together flour, both sugars, spices and salt in mixing bowl. Add applesauce, buttermilk and baking soda. Whisk or mix well. Add baking powder, vinegar, and vanilla. Mix well.

make the topping
Finely chop or pulse in food processor a few times. Add other ingredients and stir.

Fill greased or papered muffing wells almost to the top. Sprinkle topping over muffin batter. Let it sit on top, not sink in.

Bake 20 minutes or until inserted pick comes out clean.

Cool on wire rack.

Source: halved and adapted from Tasty Kitchen