Asian Dressing Sweet Potatoes

 

2 cups sweet potatoes, peeled and chopped into bite sized pieces
3-4 bunches baby bok choy
½-3/4 cup Asian Style Sesame Vinaigrette dressing (I used Simple Truth brand) You can use honey soy ginger sauce as well.
Sesame seeds for garnish (optional)

Place sweet potatoes on a baking pan lined with parchment paper. Roast for 25 minutes at 450 degrees, tossing the potatoes halfway through baking to ensure even roasting. Chop bok choy while sweet potatoes are baking.  Sauté potatoes in the dressing, adding the bok choy. Cook until sauce is reduced and bok choy is done. Sprinkle sesame seeds on top for garnish.

 

This recipe can be doubled or tripled, as one bottle of dressing is 12 ounces.

Honey Soy Pork with Rice

 

4-5 (about four inch in diameter) boneless pork chops
½ cup soy sauce
½ cup diced onion
1 cup honey
¼ cup ketchup
2 tsp. fresh ginger, minced (or ½ tsp. powder)
2 tsp. minced garlic (about 2 cloves)
2 Tbsp. sesame oil
2-3 Tbsp. cornstarch
Optional: sesame seeds and green onions for garnish

I add a 10-12 oz. bag of steamed broccoli and one red pepper coarsely chopped and sautéed into the sauce with the chicken at the end.

In the insert of a pressure cooker, place pork chops on small rack. Combine soy sauce, onion, honey, ketchup, ginger, garlic and sesame oil and pour over pork in pressure cooker. Pressure cook on high for 6 minutes (7 minutes if pork is frozen). Press cancel. Let pressure release naturally for 10 minutes. Release remaining pressure manually. Remove pork chops to a cutting board, leaving liquid in cooker. Cube the pork with a knife. Measure cornstarch in a small bowl. Press sauté on the cooker and add cornstarch to the cooker containing liquid. Stir (I use a silicone covered whisk) until thickened and bubbly, about 2-3 minutes. Press cancel. Put pork back in the insert with the broccoli and red pepper, if using. Serve over hot rice or noodles.

Caramel Apple Cider Cookies

 

These cookies remind me of fall because of the cider and caramel mixed together!

½ cup butter, softened
½ cup sugar
5 (.74 oz. each) apple cider packets (I use Alpine brand)
1 egg, room temperature
½ tsp. vanilla
1 ½ cups flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp cinnamon
¼ tsp. salt
1 cup Kraft Caramel Bits

In a mixer, cream butter, sugar and apple cider mix until light and creamy, about 2 minutes. Add egg and vanilla; mix well. In separate bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. Add to the butter mixture and mix until well combined. Stir in caramel bits. Place 1 ½ tablespoons of rounded dough 3 inches apart on parchment lined baking sheets. Bake at 350 degrees for 11-12 minutes. Do not overbake. When cookies come out of the oven an are still warm, press any edge melted caramel bits back into the cookie (to clean it up a little since the caramel bits on the edges of the cookies will kind of melt out a little).  Can be stored 3-4 days in airtight container. 

 

Maple Pecan Cookies

I can't stop eating these! The pecans are *technically* optional, and I usually HATE nuts in my cookies, but these pecans add so much flavor and oh, my gosh, they are delicious!

Cookies:
2 1/3 cup flour
1 tsp. baking powder
¼ tsp. salt
½ cup butter, softened
1 cup packed dark brown sugar
1 large egg, room temperature
1/3 cup real maple syrup
1 tsp. vanilla extract
1 tsp. maple extract
1 cup chopped pecans (optional, but absolutely delicious)
 
Icing:
2 Tbsp. butter
1/3 cup real maple syrup
1 cup powdered sugar
Pinch of salt

Cookies: In a medium bowl, whisk the flour, baking powder and salt. Set aside. In a mixer (or use hand mixer) blend the butter and brown sugar for about 3 minutes on medium speed until light and creamy.  Add egg and beat until combined. Add maple syrup and extracts and beat about a minute until all combined. Pour flour mixture into butter mixture while mixer is on low. Add chopped pecans and mix on low until incorporated. Cover dough or wrap in plastic wrap and refrigerate for 2 hours. Scoop by 1 ½ tablespoonfuls and place 3 inches apart onto parchment lined baking sheets. Bake 12-13 minutes at 350 degrees. Edges should brown slightly and centers may still look soft. Let cool on pan for 5 minutes before removing to a rack to cool.

Icing: In a saucepan on low heat, whisk together the 2 tablespoons of butter and 1/3 cup maple syrup until well blended. Remove from heat and add the pinch of salt and whisk in the powdered sugar until combined. Drizzle over cooled cookies. (If you make this too far in advance, the icing will cool on its own and you will need to reheat it to drizzle.)

Apple Cider Cookies

 

I just love apple cider flavored foods!

2 cups butter, room temperature
½ cup brown sugar
½ cup sugar
1 egg
1 tsp. vanilla extract
 
1 tsp. cinnamon
½ tsp. salt
¼ tsp. baking powder
3 instant apple cider packets (.74 oz each)
3 cups flour
 

Cream the butter and sugars in a mixer or using a hand mixer until light and creamy.  Add egg and vanilla and mix. Sift or stir together the dry ingredients (cinnamon, salt, baking powder, cider packets and flour) in a bowl. Mix into the butter mixture until well combined. Roll out onto floured surface about ¼ inch thick. Cut with 2-3 inch cookie cutters or stamps.  Bake at 375 degrees on parchment lined baking sheets for 10 minutes, less time for smaller cookies. Leave on the baking sheet for 10 minutes after removing from oven. Transfer to rack to cool.

These can me made into sandwich cookies with either melted caramel or caramel buttercream between cookies. You can also brush melted caramel on the backs of each cookie. Or eat plain—they are delicious.

Gingerbread Spritz Cookies

 I did not ice my cookies because I didn't have time. But next time I will!!

3 cups flour
2 ½ tsp. ground ginger
1 ½ tsp. ground cinnamon
½ tsp. nutmeg
¼ tsp. ground cloves
¼ tsp. salt

1 cup softened butter

½ cup brown sugar

1 tsp. vanilla extract

½ cup molasses

1 large egg, room temperature

In a medium bowl, whisk first six ingredients together (dry ingredients). Set aside. Cream butter and sugar in a mixer until well combined. Add vanilla, molasses and egg and beat until smooth. On low, slowly add dry ingredients to the wet ingredients. Cover dough tightly and refrigerate for 30minutes, but no longer! Press cookies using a cookie press onto an ungreased cookie sheet. Bake 5-6 minutes, depending on size. Larger cookie presses such as the old Pampered Chef press may need more time. Let cookies cool on pan for a few minutes. Transfer to cooling rack to cool.

 

Glaze: (optional, but highly recommended!)
2 cups sifted powdered sugar
2 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. + 2 tsp. warm water

Stir together until smooth. Thin or thicken if needed. Dip each cookie in the glaze, face down. Let excess icing drip off. Turn cookie back up and let icing dry.

Molded Gingerbread

 This is a new cookie hobby I picked up last holiday season. I'm totally addicted! Molded cookies!

The pinecone cookie was made with this recipe. 

3 ¾ cups flour

1 Tbsp. + 1 tsp. cocoa powder

Scant pinch of red chili pepper

4 tsp. ground ginger

1 ½ tsp. ground allspice

3 ½ tsp. cinnamon

1 tsp. salt

1 tsp. black pepper

½ tsp. baking powder

1 cup butter, softened

¾ cup + 2 Tbsp. sugar

1 egg

½ cup dark molasses

1 Tbsp. honey

2 Tbsp. agave syrup

1 tsp. vanilla

½ tsp. ginger extract (optional)

Powdered sugar for dusting

Combine first nine ingredients in a bowl and set aside. Cream butter in a mixer until light and fluffy. Add sugar and cream until pale and creamy. Add egg and incorporate. Stir in molasses, honey, agave, vanilla and ginger extract until well combined. Add the dry ingredients into the mixture gradually until the dough pulls away from the sides. Flour hands and knead once or twice into a ball. If sticky, add 1 Tbsp. of flour. Wrap tightly and refrigerate for at least 3 hours. Roll ½ inch thick. Dust dough and cookie mold with powdered sugar using a pastry brush. Press dough, tap lightly to release. Use knife to cut around impression if needed. Place on parchment paper lined baking sheet. Dry cookies 3 hours. Bake at 350 degrees for 8-15 minutes. Brush with glaze while still warm.