Annnnnd we’re back! It’s been about 2.5 years since I last posted a WWATW, and a lot has changed. We sold our home, moved into a temporary rental, bought a new home (we just moved in last week!), and had our third baby somewhere in between. I missed this series, and my one of my goals for Q5 (yes, I break up my year into five quintiles instead of four quarters) is to tidy up this little food blog of mine, and resume the WWATW series. So here we are. We’re so back!…
Ezra’s Vanilla Birthday Cake
My oldest son is a vanilla person, and typically the only one in the family who requests a vanilla on vanilla birthday cake. This is the recipe I use, and it’s a huge hit, even amongst the ‘chocolate or bust’ crowd.
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Chocolate Chip Cookies
My entire family loves this chocolate chip cookie recipe, we’ve been using it for years. It’s so quick and easy, and it’s so much fun to whip up a batch or two with my almost 3 year old son on a random weekday morning. It’s actually the perfect cookie recipe to bake with toddlers. …
Winter Wednesdays: Meatloaf Night & Sweet Potato Mash
Meatloaf and mashed potatoes have always been my go-to comfort food. My mom makes pretty killer meatloaf & mash that I’ve tinkered with it over the years to make it my own.
I typically roast broccoli or green beans, seasoned with a drizzle of olive oil, kosher salt and freshly ground black pepper. The greens are roasted on the same sheet pan right alongside the meatloaf, once everything goes in the oven, and I begin the sweet potato mash, and everything will be done by the time the timer goes off!
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Winter Salad
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Gingerbread Cookies
We love baking gingerbread cookies, this the season, right? This is a fabulous recipe. It yields a ton of dough, and is very forgiving, so go crazy, and let your 2 year old use the cookie cutter!
Gingerbread Cookies
Prep time
Cook time
Total time
Author: Dara Boxer
Recipe type: Dessert
Serves: 24
Ingredients
- 10 tablespoons unsalted butter, room temperature
- ¾ cup brown sugar
- ⅔ cup molasses
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 3½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- cookie icing for decorations
Instructions
- In a stand-mixer, cream butter and sugar. Add molasses and beat on medium high until combined and smooth. Beat in egg and vanilla. Scrape down sides and bottom of bowl as needed.
- In a separate bowl, whisk dry ingredients until combined. On low speed, slowly mix into wet ingredients until combined. The cookie dough will be quite thick. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days.
- Preheat oven to 350-degrees. Line 2 large baking sheets with parchment paper.
- Remove 1 disc of chilled ought from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll disc into ¼-inch thick.
- Bake cookies for about 8-10 minutes (the smaller your cookie cutters are, the less amount of baking time is required). Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely before decorating them.