Gingerbread Cookies

  

 Ingredients

4 ounces unsalted butter, creamy and soft, about 68°F (about 8 tablespoons; 115g)

4 ounces light brown sugar (about 1/2 cup, gently packed; 115g)

4 ounces plain, unsulfured baking molasses, such as Golden Barrel or Grandma's,not blackstrap (about 1/3 cup; 115g)

1/2 ounce vanilla extract (about 1 tablespoon; 15g)

1/2 tsp orange zest

1 1/2 tsp ginger pdr

1 1/4 tsp cinnamon pdr

3/4 tsp (3 g)  kosher salt; for table salt, use about half as much by volume or the same weight

1/2 tsp baking soda

1/8 tsp cloves pdr

1/8 tsp coriander pdr

1/8 tsp freshly grated nutmeg

A few cracks of medium-ground black pepper

9 1/2 ounces low-protein all-purpose flour, plus more for dusting (about 2 cups plus 2 tablespoons; 270 g)

Preparations

 

Combine butter, brown sugar, molasses, vanilla extract, orange zest, ginger, cinnamon, salt, baking soda, cloves, coriander, nutmeg, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy, soft, and light, about 5 minutes, pausing to scrape the bowl and beater about halfway through. In chilly winter months, this process may take longer .  

 

Reduce mixing speed to low and add the flour all at once; continue mixing until well combined. Scrape the bowl and beater well with a flexible spatula, then knead against the sides of the bowl to form a smooth ball. Divide in half and flatten into discs. If comfortable working with a soft dough, use immediately; if not, wrap in plastic and refrigerate until cool and firm (timing will vary depending on personal preference). If refrigerated for longer than a few hours, let the dough stand at room temperature until softened to about 70°F (21°C) before use, then knead on a bare, unfloured surface until pliable and smooth.  

 

 

Adjust oven rack to middle position and preheat oven to 350°F (180°C). On a flour-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle with flour, flip to sprinkle the other side, and continue roll until 1/8 inch thick, repositioning as needed to ensure the dough does not stick. After rolling, brush away the excess flour and slide an offset spatula under the dough to loosen before stamping into shapes with assorted cutters. Arrange cut-outs on a parchment-lined rimmed baking sheet, leaving at least 1/4 inch between each. Gather scraps, knead, re-roll, and cut as before (any scraps leftover from this second stage can be baked off to grind as cookie crumbs). Repeat with the remaining portion of dough.  

 

 Bake the gingerbread until firm and dry to the touch, about 12 minutes, and cool to room temperature directly on the baking sheet. If you like, decorate as desired with royal icing, and dry completely before storage (this can take 12-24 hours depending on thickness of design, ambient humidity, and air flow). 

 

With or without frosting, the gingerbread cookies will last up to 3 weeks at cool room temperature in an airtight container. 

 

Notes

For soft and chewy gingerbread, roll the dough to a thickness of just 1/4 inch, but otherwise bake as directed. This will reduce the yield substantially, warranting at least a double batch. 

 

 

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Greek Walnut Garlic Dip

   

 Ingredients

1 cup (45 to 55 g) packed, bite-size pieces of stale bread

2 large cloves garlic, grated

1 tbsp (15 ml) red wine vinegar or white balsamic vinegar

1 tsp (5 g)  kosher salt, more to taste; for table salt use half as much by volume

125 g walnuts (about 1 ¼ cups), plus more for decoration 

1/3 cup (75 ml) olive oil

Pepper pdr to taste

Pita , cucumber, carrot for serving

 

Preparations

 In a small bowl, place stale bread pieces. Pour 1/2 cup (120 ml) water over bread, place your hand over bowl to cover bread, and immediately drain the water into the sink.

To a food processor or high-speed blender, add garlic, vinegar, salt, half of olive oil, walnuts, and bread. Pulse to combine, 2 to 5 pulses. Then scrape down sides and add remaining olive oil to food processor or blender. Process or blend until mixture is a chunky, loose mash, about 5 pulses. Season to taste with salt and pepper. Blend again for 5 seconds (or a few pulses) to incorporate after seasoning.

 

 Stop here for a rustic, chunky version. For a smoother dip, continue below. 

 

Measure 1/3 cup (80 ml) water. Add half of water to mixture and process for 5 to 10 seconds to combine. Periodically pause to scrape sides of blending jar as needed. Add remaining water, 1 tablespoon at a time, and process until a thick, dippable consistency is achieved. Add up to an additional 1 to 2 additional tablespoons (14 to 28 ml) of water for a looser consistency, if desired. Season to taste with salt, pepper, and vinegar.  

 

Serve in a shallow bowl, drizzled with olive oil and topped with a walnut placed in the center for decoration. Serve with pita or crudites. 

Notes

If you do not have stale bread, break up pieces of fresh bread and dry them in the oven at 325°F (160 °C) until lightly browned, 5 to 7 minutes. Let cool completely before using.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

3-Ingredient Ginger Milk Curd

  

 

Ingredients

• 1 (5-inch) piece fresh ginger (about 2 3/4 ounces; 80 g), peeled and finely grated on a rasp grater, such as a Microplane

• 1 1/2 cups (355 ml) whole milk

• 1 tbsp granulated sugar (1/2 ounce; 15 g), plus more as needed

Directions

1. Place grated ginger in a cheesecloth and squeeze juice into a small bowl. Fill two 6-ounce ceramic ramekins briefly with hot tap water to warm them up; let sit while you heat the milk. 

    

   

   ginger juice extracted

    

   In a small saucepan, heat milk over medium-low heat, stirring occasionally, until it gently steams and temperature reaches 170 to 175°F (77 to 79°C) on an instant-read thermometer.

                                                          

   When milk is almost at temperature, empty ramekins and dry thoroughly with a kitchen towel. Place 1 tablespoon ginger juice in each ramekin. (Save any excess for another use, such as to add to juices and smoothies.)

   
   

   Whisk sugar into milk until fully dissolved, then remove from heat.

   From a height of 6 to 8 inches, immediately divide warm milk between ramekins, pouring in a continuous stream directly over ginger juice. Do not stir; milk should register 158 to 167°F (70 to 75°C). Loosely cover ramekins with kitchen towels and let stand, undisturbed, at room temperature until curd is fully set and wobbles, and surface is glossy, about 15 minutes. Serve immediately or refrigerate until chilled, 1 to 2 hours.
   

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   In a small saucepan, heat milk over medium-low heat, stirring occasionally, until it gently steams and temperature reaches 170 to 175°F (77 to 79°C) on an instant-read thermometer.  

    When milk is almost at temperature, empty ramekins and dry thoroughly with a kitchen towel. Place 1 tablespoon ginger juice in each ramekin. (Save any excess for another use, such as to add to juices and smoothies.) 

    Whisk sugar into milk until fully dissolved, then remove from heat. 

    

   From a height of 6 to 8 inches, immediately divide warm milk between ramekins, pouring in a continuous stream directly over ginger juice. Do not stir; milk should register 158 to 167°F (70 to 75°C). Loosely cover ramekins with kitchen towels and let stand, undisturbed, at room temperature until curd is fully set and wobbles, and surface is glossy, about 15 minutes. Serve immediately or refrigerate until chilled, 1 to 2 hours.

    

   Notes

   Don't use a food processor to break down the ginger, as this won’t break down the fibers as effectively and will leave a lot of juice trapped in the pulp.

   Plant-based milks won’t work in this recipe, as the chemical reaction relies on the casein found in animal milk.

   If you prefer a thicker curd, you can dissolve 2 teaspoons of whole milk powder in the cold milk before heating it.  

   Make-Ahead and Storage

   Ginger milk curd will keep its texture when stored covered in the fridge for up to 6 hours. Longer than that, the texture will loosen, and the liquid may start to separate, but you can still enjoy it for up to 24 hours.

    

    

   

   ginger juice extracted

    

   In a small saucepan, heat milk over medium-low heat, stirring occasionally, until it gently steams and temperature reaches 170 to 175°F (77 to 79°C) on an instant-read thermometer.

                                                          

   When milk is almost at temperature, empty 

   Serious Eats / Qi Ai

   Whisk sugar into milk until fully dissolved, then remove from heat.

   
   

   
   

   From a height of 6 to 8 inches, immediately divide warm milk between ramekins, pouring in a continuous stream directly over ginger juice. Do not stir; milk should register 158 to 167°F (70 to 75°C). Loosely cover ramekins with kitchen towels and let stand, undisturbed, at room temperature until curd is fully set and wobbles, and surface is glossy, about 15 minutes. Serve immediately or refrigerate until chilled, 1 to 2 hours.
   

   

   Serious Eats / Qi Ai

    

    

    

    

Vegan Oatmeal Chocolate Chip Cookies

  

Ingredients

• 3/4 cup (5 1/4 ounces) packed light brown sugar

• 1/2 cup canola oil

• 2 tbsp agave nectar

• 1/2 tsp salt

• 1 tbsp water

• 2 tsp vanilla extract

• 1 cup (5 ounces) all-purpose flour (see notes)

• 1 cup rolled oats

• 1/4 cup desiccated coconut

• 1/4 tsp baking soda

• 1 1/4 cups chocolate chips (see notes)

Directions

Adjust rack to middle position and preheat oven to 375°F (190°C). Line baking sheet with parchment paper.

In a large bowl, whisk brown sugar, oil, agave, salt, water, and vanilla until combined. Stir in flour, oats, coconut, baking soda, and chocolate chips until combined.

Scoop onto baking sheet, spacing evenly apart and gently press to about 3/4-inch thick. Bake until lightly golden and just set, about 10 to 12 minutes. Cool on pan 10 minutes, then transfer to cooking rack to finish cooling. 

 

Notes

Whole wheat flour can replace 1/4 cup of the all-purpose flour.

You can purchase vegan chocolate chips online or look for high-quality dark chocolate that doesn't contain dairy or animal products and then chop it into chunks. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

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10-Minute Air-Fryer Chocolate Chip Cookies for Two

  

Ingredients

• 3/4 cup all-purpose flour (3.375 ounces; 95 g)

• 1/4 tsp baking soda

• 1/8 tsp kosher salt

• 4 tbsp unsalted butter, melted and cooled slightly

• 1/2 cup dark or light brown sugar

• 1 large egg yolk

• 3/4 tsp vanilla extract

• 1/3 cup dark or milk chocolate chips

Directions

1. In a small bowl, using a small whisk or fork, whisk flour, baking soda, and salt together. In a medium bowl, whisk butter and sugar vigorously until sugar is fully dissolved, about 1 minute. Vigorously whisk egg and vanilla into butter mixture until fully combined and mixture is glossy, about 1 minute.

   

2. Using a rubber spatula or spoon, stir flour mixture into butter mixture until just combined, then stir in chocolate chips. Cover and refrigerate for 5 to 10 minutes, until batter is slightly thickened.

   

3. Using wet hands (to avoid sticking), divide dough into 6 equal portions and roll into balls; set on counter or a clean plate. Preheat 6-quart air fryer at 325℉ (160℃) for 3 minutes. Line preheated air fryer basket with parchment paper.

   

4. Set dough balls on the parchment paper in air-fryer basket, spaced apart, making sure some are close to the perimeter of the parchment paper (this ensures the parchment won't flap over the cookie edges while baking). Bake at 325℉ (160℃) until edges of cookies are set and beginning to brown but centers are still soft and puffy, 6 to 10 minutes. Let cool on parchment for 10 minutes. Serve.

   

Special Equipment

6-quart air-fryer, parchment paper

Make-Ahead and Storage

Leftover cookies can be stored in an airtight container at room temperature for up to 7 days.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Skip the Oven—This Is the Faster, Easier Way to Make Soft, Warm Cookies By Leah Colins

  

 

I love my oven as much as the next holiday-baking enthusiast, but sometimes I don't need a whole sheet pan's worth of cookies or the full preheat experience that comes with it. Sometimes I just want a warm, gooey cookie (or three) without committing to days of leftovers.

That's why I've started to bake my cookies in an air fryer, and honestly, it might be the smartest baking shortcut I've adopted in years. It heats quickly, cooks evenly, and turns out beautifully browned, soft-centered cookies in almost half the time it takes in the oven. And if you're a small-batch baker—or someone who occasionally wants cookies just for yourself—it should become your new favorite kitchen ally, too.

Its compact size means you can bake exactly the number of cookies you want, exactly when you want them, with almost zero waiting.

Can You Air-Fry Any Cookie?

Before you start air-frying every dough in sight, it helps to know which cookies work best in the appliance. Most drop cookies translate delightfully to the air fryer—including chocolate chip, oatmeal, and snickerdoodles, to name a few. The environment is hotter and more concentrated than in a traditional oven due to its convection fan and compact size, which means you get faster browning, deeper flavor, and crisp-edged, soft-centered, and evenly golden cookies.

Just steer clear of super-delicate batters (tuiles, lace cookies) or anything that needs a lot of room to spread. Otherwise, the air fryer is surprisingly versatile.

The Big Three Air-Fryer Cookie Rules

1. Keep the temperature lower than you think. If you bake cookies in your air fryer at standard oven temps, they will burn—and fast. What's 350°F in an oven behaves more like 400°F in an air fryer, thanks to the intense, enclosed heat and constant airflow.

The sweet spot for most doughs is 325°F (160°C). Bake for 6 to 10 minutes, checking early because every machine runs a little differently.

2. Always line the basket. Air fryer baskets are full of little holes that soft cookie dough loves to seep into. If you skip the liner, your cookies will emerge firmly grafted onto the basket like edible tile grout.

Use parchment paper cut to fit or pre-made air-fryer liners. Then place at least a few dough balls around the outer edge to weigh the paper down—the fan is powerful enough to flap parchment upward and reshape your cookies.

3. Give your cookies some space. Air circulation is the whole point of an air fryer, so don't crowd the basket. I stick to four to six cookies per batch for even browning and predictable spreading. Overcrowding traps steam, leading to pale edges and underbaked centers.

The Takeaway

For apartment kitchens, dorms, RVs, vacation rentals, or just those "I need a cookie right now" moments, the air fryer is unbeatable. And the texture really is something special: crisp, brown, caramelized edges giving way to warm, gooey centers that stay molten. So the next time a cookie moment hits, skip the preheat, grab your favorite dough, and reach for the air fryer. 

 

For 10 minute Air-Fry cookies recipe, view my next post. Thanks

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Raw Papaya- carrot Pickle

  

 Ingredients

250 gm Carrots (chopped to 1 inch pieces)

1 small Raw papaya

5  Green chilies  

2  Garlic pods

2 tbsp Turmeric pdr

100 gm Mustard seeds (ground coarsely)

3 tbsp Vinegar

Salt to taste

 

Preparations

Prepare the vegetables by slicing them to 1-inch pieces.

Marinate the vegetables with salt and 1 tsp of turmeric and let them sun dry for 3-4 hours.

Slit the green chilies and garlic whole in the middle.

Take the vinegar in a cup and toss in the garlic and green chilies. Let it soak for a few minutes.

Ground the mustard seeds and mix with turmeric powder.

In a large bowl or plate, mix all the ingredients well. Preferably with hand so they spread equally.

Then move them to the jar and store it.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs