Starbucks Ginger Molasses Cookies

I can honestly say I prefer my cookies looking 'less than perfect'. I've had this recipe kicking around in my binder for well over a year, ever since I first tried a ginger molasses cookie at Starbucks. I know it's a fancy way to say gingerbread, but it must work because normally I hate gingerbread, but these are the exception. It'll definitely be a repeater, and next time I might even try adding cloves and/or allspice. I know it doesn't look like it makes a lot, but they are LARGE cookies. The guys (and girls) at work loved them, and they're my willing test subjects. :)

















Ingredients:

2-1/4 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses (blackstrap is too strong for
this cookie)
Granulated sugar (for coating cookie dough before baking)
Non-stick vegetable spray (optional, for coating the scoop)

Preparation:

Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tbs. butter or solid vegetable shortening). Set aside. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside.

Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.

Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet.

Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.

Makes 1 dozen large cookies.

Per cookie: 290 calories, 3g protein, 42g carbohydrates, 1g fiber, 12g fat (7g saturated), 275mg sodium.

20-minute lentil soup

I honestly had taken a picture of this soup, but they all came out blurry. Bah! I make this soup like (seriously) ALL time time. It's fast, it's easy. It's beyond delicious. I pretty much don't even need the recipe book anymore since I know it by heart. I choose to omit the spinach though -- I don't like leafy greens in my soups as a general rule. Also nabbed from the Canadian Living Soups, Stews, and Slow-Cooker meals issue.

Servings: 4

Ingredients:

1 tbsp (15 mL) vegetable oil
4 green onions, chopped
3 carrots, chopped
1 potato, peeled and chopped
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) mild curry paste
2-1/2 cups (625 mL) each vegetable stock and water
1 cup (250 mL) dried red lentils
2 cups (500 mL) packed fresh baby spinach

Preparation:

In large saucepan, heat oil over medium heat; fry chopped green onions, carrots and potato, stirring occasionally, until onions are softened, about 4 minutes. Stir in tomato paste and curry paste.

Add stock, water and lentils; bring to boil. Reduce heat, cover and simmer until lentils are tender, about 12 minutes. Stir in spinach.


Per serving: calories 283, protein 15g, total fat 5g, carbohydrates 46g, fibre 9g, sodium 750 mg.

% RDI: calcium 9%; iron 46%; vitamin A 164%; vitamin C 20%; folate 140%.