Salted Dark Chocolate Candied Ginger Cookies

Spicy and sweet, ginger is a very versatile ingredient.  If anything, make this so that you will be able to bake these delicious salted dark chocolate and candied ginger cookies.

Candied Ginger

recipe adapted from Food Network

Ingredients: 1/2 lb fresh ginger root, 2 1/2 cups water, 1/2 lb sugar

1. Peel and slice ginger into thin slices.  Place ginger in a sauce pan with the water and cook for 30 minutes.

2. Drain the ginger, keeping 1/8-1/4 cup of the water.  However much the ginger weighs, measure out the same amount of sugar.

3.  Bring to a boil the ginger, water, and sugar.  Stir frequently for twenty minutes, as the sugar will thicken into a syrup and eventually crystallize.

4.  Transfer the ginger to a baking sheet to cool.

Salted Dark Chocolate Candied Ginger Cookies

recipe adapted from Minimalist Baker

Ingredients: 1 cup + 1 tbsp all purpose flour, 1/2 tsp baking soda, 1/4 tsp ground ginger, salt, 1 stick softened butter, 1/3 cup sugar, 1/3 cup packed brown sugar, 1/2 tsp vanilla extract, 1 egg, 3/4 cup chopped sea salt dark chocolate (I chopped up a pack of Lindt Sea Salt Dark Chocolate), 1/4 cup candied ginger – chopped

1. Pre-heat oven to 375 degrees.  Cream butter and both sugars together.  Mix in the vanilla and egg.

2. Add the dry ingredients, followed by the ginger and chocolate.

3. Form 1 tbsp sized balls and set on a greased baking sheet.

4. Bake for 10 minutes.

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Reeses Peanut Butter Cup Ice Cream

Yay for making ice cream during a snowstorm!

Combined my two loves into one perfect ice cream flavor.  Also stepped up my plating game after some fine dining at a Michelin star restaurant.

Recipe adapted from Recipe Girl

Ingredients: 1 1/4 cups smooth peanut butter, 3/4 cup sugar, 1 1/4 cups whole milk, 2 cups cream, 1 1/2 tsp vanilla extract, 8 chopped regular Reeses cups

1.  Blend peanut butter and sugar.  Add in the milk, making sure the sugar completely dissolves in the mixture.  Stir in vanilla and heavy cream and mix well.

2. Pour  mixture into an ice cream maker and churn until it reaches a soft serve consistency.  Add in the chopped Reeses at this point.  Freeze for an additional 10-15 minutes to reach an ice cream consistency.

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Dinner for Two

An easy Sunday night meal consisting of elegant comfort foods.  Everything is cooked in the oven, so this is a set it and forget it meal.

Buffalo Chicken Drumsticks

Chicken Ingredients: 6 chicken drumsticks, olive oil, salt and pepper to taste, flour

Sauce Ingredients: 1/4 cup unsalted butter, 1/2 cup hot sauce, splash of white vinegar, garlic powder, cayenne pepper, salt and pepper (all to taste).

1. Pre-heat oven to 425 degrees.  Rinse the drumsticks and pat dry.  If the drumsticks are on the larger side, cut slits into them to ensure full cooking.

2. Lightly coat the chicken with oil and season with salt and pepper.

3. Set the drumsticks on a greased baking sheet and lightly dust with flour.  Bake for one hour.

4.  In the meantime, prepare the buffalo sauce.  Mix all ingredients in a sauce pan over low heat until all combined.

5.  When the drumsticks are done, toss to coat in a bowl of the sauce.

Potatoes Au Gratin

Ingredients: 3 medium potatoes – peeled and thinly sliced (use a mandolin), 2 minced garlic cloves, 2 cups half and half, 1 cup grated Parmesan, salt and pepper to taste, 1 tbsp herb seasoning

1. Pre-heat the oven to 425 degrees.  Mix together the garlic, half and half, salt and pepper, herb seasoning, and a 1/2 cup of Parmesan.

2.  Stack the potato slices around a baking pan into even levels.

3. Pour the mixture over the potatoes.  Sprinkle the remaining 1/2 cup of cheese on top and bake for 45 minutes.

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Grilled PB & J

I’m a firm believer that almost any type of sandwich is better grilled.  I’m also using a Danish toast, available from Pan-Ya bakery in NYC.  The extra sweetness with the butter and jam is a perfect complement to the smooth slightly salty peanut butter.

Ingredients: 2 slices of toast, melted unsalted butter, jelly, peanut butter

What a cute couple ❤

1. Slice toast and brush each piece with the butter.  On the other side, spread one piece with peanut butter, and the other with jelly.

2. Place the toast together and set one side down in a pan or grll on medium-low heat.

3.  Grill until golden brown on both sides.

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Loco Moco

A recipe for Hawaiian comfort food.

Recipe adapted from No Recipes.

Ingredients for 2 servings: 1/2 lb ground beef, 1/3 cup panko, 1 tsp Worchestershire sauce, 1 tsp oyster sauce, black pepper, 4-5 sliced button mushrooms, 2 tbsp butter, 2 tbsp all purpose flour, 1 cup beef or chicken stock, 1/2 tbsp soy sauce, 2 eggs

1. Mix the ground beef with pepper, panko, Worchestershire sauce, and oyster sauce.  Form into 3/4″ thick patties.

2. Heat oil in a pan and cook the patties until browned on both sides.  Set aside.

3.  Add some additional oil if necessary, and saute the mushrooms until browned.  Add in the butter and flour to make a light brown roux.

4.  Remove pan from heat and whisk in the broth and soy sauce.  Set back over the heat until the gravy bubbles slightly.

5.  Fry the eggs.

6. Set up the dish by placing the beef onto a bed of rice.  Top with fried shallots and/or fried garlic.  Add an egg on top and pour the gravy.

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Banana Nutella Oatmeal Cookies

Again, here’s one of those cookies that has all of my favorite food words in one title.  These aren’t too pretty to look at, but they’re awesome breakfast dessert cookies.

Recipe adapted from Chef in Training

Ingredients: 2 very ripe bananas, 1 1/2 cups flour, 1/2 cup sugar, 1/2 tsp baking soda, 1/2 tsp salt, 4 tbsp butter, 1 egg, 1 3/4 cup oats, 1/4 cup Nutella

1.  Preheat oven to 375 degrees.

2. Mix together flour, sugar, salt, baking soda, and butter.

3.  Add in the wet ingredients – bananas and egg.  Then the oats go in the mix.

4. Swirl in the Nutella – do not mix thoroughly so that it creates a marble effect.

5. Spoon drops of the batter onto a greased baking sheet and bake for 10-12 minutes.

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Sweet Potato Cakes

I somehow always manage to grab some type of sweet potato while grocery shopping.  The health benefits and nutritional value of almost all types of sweet potatoes are well known.  I never really know what to do with the potatoes other than making sweet potato fries or just steaming and eating as is.  This cake recipe is so simple and works well to bring out the sweetness of the potatoes.  Most likely, you will already have the ingredients on hand in your kitchen, adding to the convenience.

Recipe adapted from Origami Mommy

Ingredients: 2 medium sized Japanese sweet potatoes (any type of sweet potato or yam will work), 2 tbsp unsalted butter, 2 tbsp cream (sour cream or plain yogurt are fine substitutes), 2 tbsp sugar, 2 egg yolks (separated), 1/4 tsp vanilla, 1/8 tsp cinnamon, 1/3 cup flour.

1. Heat the oven to 425 degrees Fahrenheit and roast the potatoes for 50 minutes to 1 hour.

2. Reduce the temperature to 350 degrees.  Meanwhile, cut the potatoes and scoop out from the skin.

3. Mash the warm potato in a bowl with the butter so that it is melted by the heat.  Mix in one of the egg yolks, sugar, cream, vanilla, and cinnamon.

4.  Mix in enough flour so that the batter is thick enough to hold a shape.  You might not need to use all of the flour.

5. Scoop out golf ball sized mounds of the potato batter onto a greased baking sheet.  Brush the tops with beaten egg yolk.

6. Bake in the oven for 15-20 minutes.

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Potato Pancake

Oh god, not another pancake post…this one is slightly different though, I promise.

Loosely based on Chinese potato pancakes, but with leftover fridge ingredients from a somewhat choppy work week post-holidays.

Ingredients: 1 potato, two eggs, 1/2 cup all purpose flour, half of a green bell pepper, 1 clove of garlic, salt and pepper to taste, water

1. Peel the potato and cut into shreds.   Dice the garlic and green pepper.  Transfer potato shreds to a bowl, crack in two eggs and mix.

2.  Add in a half cup of flour and continue to mix well.  Add salt and pepper, garlic, and green pepper.  Mix.

3.  Heat some oil in a non-stick pan.  Pour the potato mixture and spread into a pancake shape.  Fry until golden brown on each side.

Best served with chilli sauce

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Coconut Rice Salad with Peanut Dressing

Oh wow, Curious Little Kitchen has been up for a year now!  Our very first recipe was photographed on an office desk with an Iphone5 and relied heavily on Instagram effects.  Thankfully, we have made some progress 🙂

Thanks to all readers for your support!

Hands down, the best peanut sauce I have ever tasted is in this recipe.  Not sure why I waited until now to make coconut rice, because I was definitely missing out on its awesomeness.  Recipe below, adapted from Host the Toast.

Rice Ingredients: 1 1/2 cup jasmine rice, 1 can unsweetened coconut milk, 1 clove minced garlic, 1 cup water

Dressing Ingredients: 1/3 cup unsalted creamy peanut butter, 2 tablespoons honey, 3 tsp grated fresh ginger, 2 teaspoons toasted sesame oil, 2 tablespoons rice vinegar, water

Salad Ingredients: lettuce, carrots, red bell pepper, cilantro

1.  Make the rice.  Wash the rice and bring to a boil in a medium pot with water, coconut milk, and garlic.  Once it boils, lower the temperature and simmer for 30 minutes, covered.  Afterwards, turn off the heat and let the rice sit for about 10 minutes, with the lid.

2.  To create the sauce, combine the peanut butter and honey in a bowl.  Microwave for 15 seconds so the peanut butter becomes runnier.  Add the rest of the dressing ingredients and mix well.  Add as much water as needed to reach your desired consistency.

3. Chop up salad ingredients. Fluff the rice.  Prepare the rice salad by combining half and half of the rice and vegetables.  Top with dressing and chopped cilantro.

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French Toast and Maple Syrup

This is totally becoming a breakfast blog, isn’t it??  In the holiday rush, my favorite meal of the day becomes a time to relax, catch up on the events of the previous night, and to enjoy life’s small luxuries.

Last week for Christmas, my friends and I attempted a mini road trip to Vermont, one of the few states to produce maple syrup.  We stopped by Morse Farm Maple Sugarworks, after spotting it on a brochure in our motel.  It was there that I picked up a few souvenirs including maple tea and Grade B maple syrup.

Maple Syrup + French Toast = 😀

2 Servings (3 slices of toast)

Ingredients: 1/4 tsp nutmeg, 1/2 tsp ground cinnamon, 2 eggs, 3 slices of bread, powdered sugar, maple syrup

1.  Crack eggs in a shallow bowl.  Beat thoroughly and mix in the cinnamon and nutmeg.

2.  Heat a slightly greased pan.  Take a piece of bread and coat both sides in the egg mixture.

3.  Set the bread in the pan and cook for about 2 minutes on each side, or until golden brown.

4.  Dust with powdered sugar and serve with maple syrup.

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