Buffalo Quinoa Bites.

These things are delicious. You should all make them. Soon.

I know they don't look like much (D- for presentation) but y'all are lucky I even remembered to take a picture. Too busy munching on them.

I found this recipe on Pinterest ages ago, and just finally got around to making them. I didn't modify it too much, just used some jack cheese instead of mozza, no panko crumbs, and a little less than the required Frank's, mostly because the bottle was getting empty. They could have done with a smidgeon more Frank's.

But seriously. So tasty.

Sprinkles.

Well. Semesters over. It was a doozy but I survived! My slow cooker got quite the work out this past month. I made an epic lasagne, and a mediocre beef stew to tide me through the pre-exams January push.

Mid-exam week now, and am enjoying having evenings again. Looking forward to some baking with a friend tomorrow night. Which will definitely involve sprinkles. D

Ginger cookies.

Not right.

My grandmother used to make these cookies at Christmas. Ginger, but soft, with cinnamon icing. After she passed away, I tried making them, but they were not the same.

Using the recipe she gave me, I was unable to reproduce her cookies. Obviously at some point she changed the recipe in a slight but important way. Her cookies spread out and were soft and chewy; my cookies were tall and dense. The flavor was there, but the texture was off.

Right.

It's taken me a few years, but this Christmas break I set about tackling the mystery of what was wrong with my ginger creams. Essentially, I was not using enough fat or water. (Probably didn't help that we have since learned my parents oven runs 25 degrees too hot.)







Ginger Creams

Mix together:
1/3 C shortening
1/2 C sugar
1 small egg
1/2 C molasses
1/2 C warm water

In a separate bowl, mix together:
2 C flour
1/2 tsp salt
1 tsp ginger
1/2 tsp cloves
1/2 tsp cinnamon
1/4 tap baking soda

Chill dough. When chilled, add a couple of tablespoons of water the smooth out the dough (about 4 Tbsp). Drop rounded teaspoonfuls about 2 inches apart on a lined cookie sheet. Bake at 400 for 10 minutes. Top with cinnamon flavored icing.

Slow Cooker.

Today, I had my first experience of coming home to the house smelling deliciously of low-effort, wholesome food, cooked while I was away.

That's right. I got a slow cooker for Christmas. And today I christened it with chili.

I made a really simple beef and bean chili, with onions, green pepper, garlic, chili powder, basil and oregano. And my house smells DELIGHTFUL. I could get used to this.