Cinnamon Molasses Spelt Cookies

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This morning I dropped off my cockatiel, Riley, at the vet’s office to have surgery on her wing.  As of right now, I am still waiting to hear how she is doing but I have high hopes she will be all right. While I am sitting here waiting to hear from the vet, I thought I would take my mind off the worry and do a gratitude post.

Today I am grateful:

  1.   I have an excellent vet that surrounds himself with an excellent support staff.
  2.   For all the people on the bus who were cool with Riley being there.  They aren’t always when people bring animals on the bus.
  3.   For my friend, Steph, and her want to hang out today text. I wasn’t sure what I was  going to do with myself until I can pick up Riley except for worry.  I am beyond grateful for her friendship.

I will be very glad to have Riley home and this wing problem put behind us.  You can tell I have been stressed because the last three recipes I have posted here are for desserts.  I bake when I am stressed.  I hope you are all have a great week and bake just because the day ends in y.

 

Cinnamon Molasses Spelt Cookies

Adapted From I don’t remember where

7 1/2 TBS butter, room temperature

4 TBS granulated sugar

2 TBS molasses

3 TBS lightly beaten egg

3/4 cup spelt flour

1 TBS baking powder

2 tsp cinnamon, divided

Preheat oven to 350 degrees.  In a medium bowl,  cream butter and sugar, until light and fluffy.  Add molasses and egg, mix well.  In a separate bowl, combine the flour, baking powder, 3 tablespoons of sugar.and 1 teaspoon cinnamon. Slowly add the flour mixture to the egg mixture and mix well.  Spray a cookie sheet with non-stick cooking spray.  Mix remaining sugar and cinnamon in a dish.  Roll a tablespoonful of dough into a ball.   Roll the ball in the cinnamon and sugar mixture.  Place on the cookie sheet and bake for 10 – 12 minutes.  Cool a few minutes on the pan and then remove the cookies to a rack to cool. 

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Instant Pot Mini Monday — Shrimp Coconut Curry (Whole 30)

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My love of my pressure cooker may have totally gone around the bend.  On Friday,  I packed my 3 quart Instant Pot and all the ingredients for this curry and a side dish and hauled it across town on the bus to meet my friend. Steph, and then traveled 26 miles to her house to make her dinner in my Instant Pot.  I could have cooked a million things on the stove but I just had to do it in my pressure cooker.

Excuse the photo, I took with my phone in a dark apartment.  Try the recipe because it is really good.  I don’t cook a lot of seafood at home and I think, on some level, I didn’t really think seafood would be worth cooking in the pressure cooker.  It’s so easy to over cook seafood on the stove, I thought it would be even easier to over cook in the pressure cooker.  You think I would trust my pressure cooker after all these years and all the recipes I have cooked in it.  Seafood cooks very well in the pressure cooker but like all ingredients, it takes some experimenting to get the perfect way for you.

Shrimp Coconut Curry

From The Indian Instant Pot Cookbook

1 lb shrimp, shelled and deveined

1 TBS minced ginger

1 TBS minced garlic

1/2 tsp ground turmeric

1 tsp salt

1/2 tsp ground cayenne pepper

1 tsp garam masala

1 cup unsweetened coconut milk

2 cups water

Place the shrimp in a bowl that fits in the liner of the pressure cooker.  Add the ginger, garlic, turmeric, salt, cayenne, garam masala, and coconut milk.  Cover the bowl with foil.  Add the water to the liner and place trivet on top.  Set the covered bowl on the trivet.  Lock the lid.  Cook on high 2 minutes.  Quick release the pressure.  Add a little more coconut milk if you like and stir well. 

 

Strawberry Baked Oatmeal

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Life has kind of ganged up on me.  Between the awful heat, work stress, having to put one of my beautiful rattie girls to sleep because of a tumor and having a bird with a lump on her wing that can’t get looked at until my vet, the only vet in the city who takes care of birds, get back from vacation in a week, I haven’t been really inspired to cook any thing.   All I have been inspired to do is curl up in my easy chair and binge watch Supernatural with a big bowl of popcorn on one side and a very large glass of iced tea on the other.  I know this to shall pass and I will get out of my funk and get back into the kitchen more.

The only thing I have managed to cook in the last few days is a strawberry baked oatmeal.

Strawberry Baked Oatmeal

Adapted from My Forkin Life

3/4 cup strawberries, chopped

1 cup  rolled oat

2 1/2 TBS brown sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 tsp baking powder

1/8 tsp salt

1 cup milk

1 egg, lightly beaten

1 TBS butter, melted

1/8 tsp vanilla
Preheat oven to 375 degrees. In a medium bowl, combine oats, brown sugar, cinnamon, nutmeg, baking powder, and salt.  In a separate bowl, whisk milk and eggs. Add in melted butter, vanilla.  Add wet ingredients to dry ingredients and stir until combined.   Place the oatmeal mixture in a 1 quart  casserole dish. Place strawberries over mixture. Bake  in preheated oven for 20-25 minutes.

Shortbread

WIN_20160229_140753 (2)Hey guys,  did you miss me?  I can’t believe I haven’t posted anything in over two weeks.  I didn’t plan it but you know, sometimes life happens.   My kitchen was tore up for over a week while my land lord made repairs.  The only thing that saved me was being able to put my Instant Pot mini in the living room and trying things there.  Unfortunately,  my Instant Pot mini recipes aren’t quite ready to go so you are going to have to make these short bread cookies instead.

Basic Shortbread

Adapted From Mark Bittman’s Kitchen Matrix
1/2 cup (1 stick) butter, at room temperature
6 TBS brown sugar
4 tsp lightly beaten egg yolk
3/4 cup flour
1/4 cup cornstarch
1/8 – 1/4 tsp salt
In a medium bowl, cream the butter and sugar together with an electric mixer on low for about 30 seconds. Keep the mixer on low speed, beat in the egg yolk, then the flour, cornstarch and salt, until the mixture barely holds together. Lay a piece of waxed paper on the counter, place the dough onto it and shape it like a log. Wrap the log tightly in the waxed paper and refrigerate for at least 30 minutes. When ready to bake, preheat the oven to 275 degrees.

Paleo Almond Butter Strawberry Zucchini Muffins

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What do you do when you make muffin batter and you can’t find your muffin tins?  You bake your muffins in 5 inch deep dish pie pans.  Isn’t that what everybody does?   Seriously guys,  I keep all my baking stuff in the cupboards above the stove.  My muffin pans aren’t there and I  can’t find them anywhere.  It is driving me crazy that I can’t find them.

I am one of those rare  cooks who loves to bake as much they love to cook.   My absolute favorite thing to bake is muffins.  I love turning on the oven on a cold, rainy, or snowy day and filling my apartment with warm, sweet smells.   I have been interested in learning to bake with alternative flours  for a while but never tried it  because alternative flours can be expensive.  I decided try this paleo muffin recipe because I already everything but the coconut flour after of doing a couple of rounds of Whole 30.  I can afford the $4.50 for a couple of pounds of coconut flour.

I also wanted to try this recipe because I know I can count on recipes from Physical Kitchness to work and taste good.  I wasn’t disappointed.  The muffins had good texture and were lightly sweet.  They were tender and moist, everything a muffin should be.  I think this recipe would make a good base for many other muffin experiments.

Almond Butter Strawberry Zucchini Muffins

From Physical Kitchness

1 cup strawberries, halved

1/2 cup almond butter

1/4 cup honey

3 TBS melted  coconut oil

3 eggs

1 cup shredded zucchini

1/2 tsp vanilla

1 tsp apple cider vinegar

1/2 cup coconut flour

1/4 cup almond flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 cup finely  diced strawberries

Preheat the oven to 350 degree. Place mufifin liners in the muffin tin, set aside.   Shred the zucchini and place it in a colendar.  Sprinkle the zucchini with salt and let sit for 10 minutes.  Add the halved strawberries,  almond butter, melted coconut oil, and honey in a blender and blend  until creamy and  well combined.  Pour the almond butter/strawberry mixture into a medium bowl.  Add the eggs,  zucchini, vanilla and apple cider vinegar.   Mix  until well combined.  In another bowl,  combine the coconut flour, almond flour, baking powder, baking soda and salt.  Combine the wet ingredients with the dry ingredients and mix  until just combined.  Fill each muffin liner 2/3 full.  Top each muffin  with finely diced strawberries.  Bake for 20 -25 minutes or until a tooth pick inserted  in the center comes out clean.