Ginger Molasses Sugar Cookies

You know those women you meet that inspire you just because of who they are?  My husband's grandmother, Nina, is one of those women.  She hasn't had it easy, and if you asked her she probably wouldn't take credit for the incredible things she has done in her life.  She moved from Texas to California with her husband to start farming toward the end of the Dust Bowl years, and ever since she has patiently cared for her family like nobody else I know.  When you arrive at her house for a holiday, she manages to have the house spotless and dinner ready, yet she is calm and ready to focus on her guests - not an easy task!  Her famous goodies are myriad: sour cream sugar cookies, Southern cornbread dressing, Texas sheet cake, and addictive buttery dinner rolls to name just a few.  You can just feel the warmth of God's love radiating from within, and to top it all off, she is always wearing beautiful shoes.  If I am half the woman she is when my children are grown with families of their own, I will have done well.

Here is one of my husband's favorite Grandma recipes from childhood.  I recently made these for some friends and now the recipe is spreading like wildfire.  Generously spiced, with a perfect balance between crispy and chewy, these sparkling, crackled cookies are simply irresistible.  Serve some with fresh apple cider after you get home from the pumpkin patch, and you will have yourself a perfect autumn afternoon.

Ginger Molasses Sugar Cookies

3/4 c vegetable oil
1 c sugar
1/4 c full-flavor molasses
1 egg
2 tsp baking soda
2 c flour
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
About 1/2 cup sugar for coating

Mix oil, sugar, molasses and egg and beat well.  Sift together flour, soda, and spices; add to first mixture.  Mix well.  Cover dough and chill.

Preheat oven to 375.  Line cookie sheet with silicone baking mat or parchment paper.  Scoop tablespoonfuls of dough and roll into balls.  Roll in granulated sugar and place 2" apart on baking sheet.  Bake 8-10 minutes, until edges are beginning to brown and tops are crackled.  Be careful not to overbake.  Cool on sheet 5 minutes, then remove to wire racks to cool completely.

Dairy-Free, Soy-Free "Cream Cheese" Frosting

When Britni sent me the carrot cake recipe I was eager to make it right away, but what was I going to frost it with?  An internet search for dairy-free cream cheese frosting turned up dozens of recipes using soy-based cream cheese alternatives, but there was nothing out there that I could use.  So I turned to my trusty copy of Go Dairy Free, which has a recipe for a cashew-based cream cheese spread.  Using that as a starting point, I came up with this recipe, which I must say I am quite proud of.  It is creamy, tangy, and rich and it complements the cake beautifully.  It would also be an excellent accompaniment to cinnamon rolls.

Dairy-Free, Soy-Free "Cream Cheese" Frosting

1 cup raw cashew pieces
2 Tbsp lemon juice
2 Tbsp coconut oil
3 Tbsp hot water
1/4 tsp salt
1/2 cup regular coconut milk
1 tsp vanilla bean paste or vanilla extract
5-6 cups powdered sugar

In food processor, process cashew pieces until finely powdered and beginning to clump.  Add coconut oil, lemon juice, hot water, and salt; process until smooth.  Transfer mixture to blender and add coconut milk.  Blend until as smooth as possible, about 5 minutes, stopping occasionally to scrape down sides of blender with spatula.  Pour into container, cover, and refrigerate overnight to allow flavors to blend.

Place the cashew mixture in bowl of standing mixer.  Using the whisk attachment, add vanilla and beat at medium speed while gradually adding the powdered sugar.  Five cups of sugar will yield a softer frosting perfect for cinnamon rolls; the full 6 cups will give a stiffer frosting that will hold its shape on top of a cake.  When all sugar is incorporated, beat at high speed 1 minute.

Best Ever Carrot Cake

It has been an interesting few weeks around here.  After 3 strict weeks of the elimination diet, then lots of indulgences when some dear friends visited last weekend, it seemed apparent that Warren's symptoms and my diet may not be correlated after all (well, except for broccoli, which  I think I shall survive without).  I even added eggs and nuts back into my diet with no ill effects.  So yesterday morning, just before breakfast, I told my husband I was quitting the elimination diet.  I poured myself a bowl of homemade dairy-free granola with nuts and sat down to a delicious, guilt-free breakfast.

I was well over halfway through the bowl when it happened.

The scary dairy nightmare was coming true.  My mouthful of granola was doused in real, creamy, from-a-cow milk.  In my early morning, overloaded mommy fog, I had gone on auto-pilot and reached for the gallon of dairy milk instead of the carton of rice milk.  I paused, swallowed, and briefly considered calling CPS on myself.  And then a sense of peace came over me.  I laughed.  "I think he's going to be ok," I thought to myself.

It is well over 36 hours later and Warren is perfect.  No crying spells, no upset tummy.   He is sleeping peacefully right now and I am really not sure what to think.  I'm not reaching for that carton of Haagen-Dazs quite yet, but the worst certainly seems to be over.  I am relieved and grateful.


In celebration of the end of the elimination diet, here is one of the first recipes I made when I started the dairy-free, soy-free diet.  I had been waiting for a special occasion to share this one, and I think this is it!

I have always been fond of carrot cake, but I had no idea it could be a transcendent experience until I had a slice at Selland's Market in Sacramento, where my friend Britni was the pastry chef.  Since carrot cake is naturally dairy free, she graciously shared the recipe with me, and I made just a few tweaks so that it makes a bit more sense for a home cook.  Plus, I managed to create a dairy-free, soy-free "cream cheese" frosting that is surprisingly cream cheesy.  Even Justin, my alternative food skeptic, gobbled it up.  Of course, if your diet allows, use your favorite cream cheese frosting recipe.

Britni's Best Ever Carrot Cake

1 1/2 cups canola oil
2 1/3 cups sugar
5 eggs
2 1/3 cups all-purpose flour (I used 2 cups a.p. flour + 1/3 cup whole wheat flour)
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 Tbsp cinnamon
1/4 tsp nutmeg
4 cups shredded peeled carrots (from about 1 1/4 lb. carrots)
1 20 oz. can crushed pineapple, well drained (place in sieve and press out liquids with back of spoon)
1 cup chopped walnuts
1 1/2 tsp vanilla

Preheat oven to 325.  Grease 3 - 8 " cake pans.  Line bottoms with rounds of parchment or waxed paper.   Grease the paper, then flour the pans, shaking to coat evenly and tapping out excess.  Set aside.

In bowl of standing mixer, beat together the canola oil and sugar.  Add the eggs and beat at high speed for 3 minutes.  In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Add to egg mixture and beat at low speed until just incorporated.  Add the carrots, pineapple, walnuts and vanilla, then blend until batter is uniformly mixed.

Pour into prepared pans and bake 40-50 minutes, until toothpick inserted into center comes out clean.  Cool in pans until cool enough to handle, then invert onto wire racks and remove paper to cool completely.  Frost with "cream cheese" frosting.

Check back tomorrow for the frosting recipes!

Double Chocolate Fudge Cookies

See the ooey-gooey goodness?

Re-learning how to cook has been an exercise in open-mindedness.  Take the avocado, for example.  If you were to describe the flavor of an avocado, you would probably use words like creamy, buttery, nutty, and rich.  So why is it that we automatically pair it with spicy foods?  Couldn't it work just as well with, say, double chocolate fudge cookies?

I got the idea for avocado as cookie egg-replacer from Alisa Fleming's book, Go Dairy Free.  I liked her version but was looking for something a little different, and on my third batch I finally got it right (and as a result managed to actually gain two pounds on this diet!).  These are super soft, gooey, and intensely chocolatey.  If you don't share my devotion to coconut, you could substitute vegetable or olive oil, but I think it goes beautifully with the chocolate.  The avocado flavor fades into the background, leaving behind only its rich, creamy texture; just don't tell anyone the secret ingredient for these dairy-free, soy-free, egg-free, nut-free indulgences.

Double Chocolate Fudge Cookies


1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup mashed ripe avocado (about half an avocado)
1/4 cup coconut oil
2 Tbsp. unsweetened applesauce
1 1/2 tsp. vanilla
1 cup sugar
1/2 cup chopped bittersweet chocolate

Preheat oven to 375 F.  Line a cookie sheet with a silicone baking mat or parchment paper.  In a small bowl stir together the flour, cocoa, baking soda, and salt.  Set aside.

In bowl of standing mixer with paddle attachment, beat avocado until no lumps remain.  Add applesauce and coconut oil and beat until smooth.  Add sugar and vanilla and beat until creamy.  Add flour mixture and beat on low speed until combined.  Fold in chocolate chunks with a wooden spoon.

Scoop large, rounded tablespoonfuls onto prepared cookie sheet.  You should end up with 12 large cookies.  Bake about 10-12 minutes, until cookies are set but still soft.  Let cool 5 minutes on sheet, then remove to cooling rack to cool completely (though they are really good warm!)  Be aware that because there are no eggs, these are a bit delicate, so be careful when moving them.

Mocha Brownies

I apologize for a whole week with no recipes.  I braved another road trip, this time with my mom and the boys to Orange County for a family baby shower.  Isaac and Warren were troopers and I even got to eat In-N-Out again.  This time I brought my own bun (leftovers from the ones I made) and asked them to keep my burger separate from the cheesy ones on the griddle.  Perfect!

Now, on to the mocha brownies, which were a hit at the family barbecue on Saturday night.  To save time, I made my own "brownie mix" complete with instructions before we left, so all I had to do when we got there was add eggs, oil, and vanilla.  They even held their own next to my grandma's chocolate walnut brownies, which are made with butter.  The coffee flavor is prominent in this recipe, so if you are a coffee lover, whip up a batch and enjoy!

Mocha Brownies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp salt
1 Tbsp instant coffee granules
2 cups sugar
4 eggs
1/2 cup canola oil
1 Tbsp vanilla
1 cup semisweet chocolate chips

Preheat oven to 350 degrees and line a 9x13 baking pan with parchment paper or foil.

In medium bowl, combine flour, cocoa, salt, and instant coffee and mix well.  In another bowl, stir together eggs, oil, sugar, and vanilla and beat by hand until well combined.  Add flour mixture and stir until just combined.  Gently stir in chocolate chips.

Pour into prepared pan, smooth top, and bake until toothpick inserted into center comes out with a few moist crumbs, about 18-25 minutes.  Do not over bake - start checking brownies after 15 minutes.  Let cool in pan.  Using parchment or foil, lift brownies onto cutting board and cut into squares with sharp knife.

Fresh Summer Sorbet

We spent the 4th of July at my in-laws' almond farm where we celebrated by swimming, playing and cooking in the hot San Joaquin Valley sunshine.  Their family is huge and so is the dinner spread: hamburgers, hot dogs, potato salad, macaroni salad, fresh fruit, and chips.  It is everything that the 4th of July should be.  I could eat most of the dinner items, but dessert was another matter.  Rather than be bitter about missing out on the Texas sheet cake and home-made banana ice cream, I decided ahead of time to make my own dessert.   As the sun set and the fireworks were being prepared on the lawn, I sat down to a refreshing bowl of peach sorbet.

This is my own recipe and it turned out even better than I expected!  Make some now, while you can find peaches and golden raspberries at the farmer's market.  This makes a big batch, but you might as well make a lot if you're going to get out the ice cream maker.  Go big or go home, as my sister would say.  You can cut it in half if your ice cream maker is smaller.

Fresh Peach Sorbet

8 medium very ripe peaches

1 half-pint basket golden raspberries

juice of 2 lemons

1 cup water

1 ½ cups sugar

¼ cup honey

Bring large pot of water to a boil.  Meanwhile, fill a large bowl with ice water.  Boil peaches 1 minute to loosen skins.  Using a slotted spoon, remove peaches from pot and place in ice water.  Slip off skins. 

Puree raspberries in blender and strain out seeds.  Set raspberry puree aside and clean blender jar. 

Working over blender jar so you catch all the juices, pull peaches apart with your fingers and remove the pits.  Blend until very smooth.  Add raspberry puree and blend to combine.

In small saucepan, combine water, sugar, honey and lemon juice.  Stir over medium heat until sugar is dissolved.  Stir into fruit puree.  Place covered jar in refrigerator to chill.

Prepare ice cream maker according to instructions.  When sorbet mixture is chilled, place in ice cream maker and process.  Sorbet will be soft-set when done.  Transfer to airtight container and place in freezer until firm.

Cookies Worth Eating

Last week I tried a chocolate chip cookie recipe that used oil instead of butter. The batter was a little gummy and bland, and the finished cookies were just ok - not terrible, but a bit pale and devoid of flavor. "Hmm, they seem to be missing something...butter, maybe?" my husband teased.

If I'm going to waste calories on something as frivolous as a cookie, it had better be worth it. Determined to enjoy rich, chewy, fresh-baked cookies, I decided to address the three main issues: gummy texture, bland flavor, and pale color.

Flavor seemed the easiest to remedy. First, I added a generous amount of almond meal to provide rich nuttiness. I also increased the vanilla and used applesauce to replace part of the butter. For the rest of the butter substitute, I used a home-made "margarine" of coconut oil and olive oil, both much richer in flavor than the vegetable oil in my original recipe. This margarine is whipped to incorporate air, which did wonders for the texture. Finally, I increased the sugar, which helped the cookies brown, made them more tender, and also improved the flavor.

So here they are, my tender, flavorful, totally-worth-eating dairy-free chocolate chip cookies.

Ingredients:

2 1/2 cups all purpose flour
1/2 cup almond meal
1 tsp baking soda
1/2 tsp salt
1/2 cup home-made "margarine" (see below)
1 cup (packed) brown sugar
3/4 cup granulated sugar
1/4 cup unsweetened applesauce
1 1/2 tsp vanilla
2 eggs
1 1/2 cups semisweet dairy-free chocolate chips

For the margarine: Combine 1/2 cup room temperature coconut oil and 1/4 cup light olive oil in a small metal bowl. Place this bowl inside a larger bowl filled with ice water. Using a handheld electric mixer, beat until light and creamy. This will make more than you need for the cookies. Keep refrigerated, as it melts quickly.

For the cookies: Preheat oven to 350. Line baking sheets with parchment or silicone baking mats.

Combine flour, almond meal, baking soda and salt in a medium bowl. Set aside.

Place 1/2 cup chilled margarine and both sugars in large mixing bowl. Beat on medium speed until creamy. Add applesauce, eggs, and vanilla and beat until well combined. Add flour mixture and beat on low speed until just combined. Fold in chocolate chips.

Place rounded tablespoons of dough on cookie sheets, spacing them 2" apart. Bake 9-11 minutes, until light golden (they will not get quite as dark as cookies made with butter; do not over bake). Cool one minute on sheet, then remove to wire racks to cool completely.