Soft Molasses or Ginger-Molasses Cookies

16 tablespoons (227 grams) unsalted butter, room temperature
1 cup (198 grams) sugar
1/2 cup (170 grams) molasses or 1/4 cup (85 grams) molasses + 1/4 cup (78 grams) ginger syrup*
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons cloves or allspice
1 teaspoon ground ginger
2 large eggs
3 1/2 cups (418 grams) unbleached all-purpose flour
Sugar, for coating: pearl sugar, sparkling white (coarse) sugar, or granulated sugar
 
Heat the oven to 350°F.  Lightly grease (or line with parchment) two baking sheets.
 
In a large mixing bowl, cream together the butter and sugar until they're light and fluffy.  Beat in the molasses (or molasses and ginger syrup), baking soda, salt, and spices.  Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated.  Stir in the flour.
 
Scoop the soft dough into 1 1/2" balls (a tablespoon cookie scoop works well here).  Roll them in granulated sugar, coarse sugar, or pearl sugar.  Space the cookies on the prepared baking sheets, leaving about 2 1/2" between them.
 
Bake the cookies for 10 minutes. The centers will look soft and puffy.  Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.
 
Makes about 3 1/2 dozen 3” cookies.
 
From King Arthur Flour
 
 
*To make your own ginger syrup:
Slice 368 grams (13 ounces) fresh ginger root, unpeeled, into 1/8” to 1/4” slices (a food processor makes short work of this task - you should have about 4 cups).  In a large, heavy saucepan, bring the ginger, 3 1/2 cups (695 grams) granulated sugar, and 3 1/2 cups (794 grams) water to a boil.  Boil the mixture for 45 to 60 minutes, until it registers 216°F to 220°F on a digital thermometer.  The lower temperature will give you a thinner syrup, one that's easy to stir into drinks; the higher temperature will yield a thicker syrup, better for baking.  You can't tell how thick the syrup will be while it's still hot; you have to go by its temperature, as it'll thicken as it cools.  Remove the pan from the burner and carefully strain the syrup into a non-reactive container.  Store in the refrigerator indefinitely.  Yield: about 2 1/4 cups syrup.
 
Note:  Granulated sugar (1/2 cup) will disappear as the cookies bake, leaving merely the faintest crunch on the crust. Coarse white sugar (1 cup) will add sparkle and mild crunch. Bright white pearl sugar (a heaping 1 cup) will add contrast and a more assertive crunch.

Maple Chai Cookies

1 1/3 cups (220 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 green cardamom pods, seeds ground
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
125 grams unsalted butter, at room temperature
1/2 cup (105 grams) firmly packed dark brown sugar
1/4 cup maple sugar
1 vanilla bean

1 large egg
2 tablespoons maple syrup
 
1 tablespoon coarse sugar
1/2 tablespoon maple sugar
1/2 tablespoon vanilla sugar
 
Heat the oven to 350 degrees.  Line a baking sheet with parchment.  Sift all the dry ingredients together and stir to combine.  Set aside.
 
Cream the butter until light and fluffy.  Add the brown sugar and maple sugar and beat.  Scrape the seeds from the vanilla bean and add it to the butter-sugar mixture with the egg and maple syrup.  Beat until combined.  Add the flour mixture to the butter mixture until just combined.  

Portion out the cookies, rolling them in the palm of your hand to create a ball.  Combine the three sugars or use your choice of sugar in a small bowl.  Roll the cookie balls in the sugar until evenly coated.  Place on a baking sheet and press down lightly with your hand.  Refrigerate the cookies for 15 minutes.
 
Bake for 10-12 minutes.

From Hint of Vanilla blog

Turkey Meatballs

1 pound (455 grams) ground turkey
1/2 cup panko, or another plain, dry breadcrumb
1/4 cup plain yogurt
2 tablespoons water
1 teaspoon kosher salt
1 large egg
2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
2 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To serve:
Pickled red onions
Plain yogurt mixed with lemon juice and salt and pepper
Toasted pita wedges
Harissa or another hot sauce

Heat oven to 400 degrees. 

Mix all meatball ingredients in a large bowl with a fork or a potato masher to mix.  Form into 1 3/4-inch meatballs - can use a #40 cookie scoop, which holds about 1 2/3 tablespoons.
 
Lightly coat sheet pan with a thin film of oil.  Add meatballs, not touching each other.  Bake 10 to 15 minutes, or until meatballs are cooked through.
 
When meatballs are cooked, scatter remaining fresh herbs over the tray.  Serve with pickled onions and yogurt, toasted pita wedges and hot sauce. 
 
Serves 4 to 6.
 
From Smitten Kitchen

Creamy Peanut Butter Frosting

5 tablespoons (75 grams) unsalted butter, softened to room temperature
1 cup (250 grams) creamy peanut butter (use a commercial brand peanut butter such Skippy or Jif - avoid natural, oily, or homemade peanut butters, as the consistency will cause this frosting to separate and curdle)
1 cup (120 grams) confectioners’ sugar
1/3 cup (80 ml) heavy cream, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
 
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.  Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt, with the mixer running on low.  Increase to high speed and beat for 3 full minutes.  Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another tablespoon of cream if frosting is too thick.
 
Cover tightly and store for up to 1 week in the refrigerator.
 
This recipe is enough to frost 12-16 cupcakes, one 9×9 inch cake, or one 9×13 quarter sheet cake with a thin layer of frosting.
 
From Sally’s Baking Addiction

Roasted Carrots with Avocado and Yogurt

For the carrots:
1/4 cup water
1 1/2 teaspoons teaspoon cumin seeds, toasted and cooled
1 1/2 teaspoons coriander seeds, toasted and cooled
1 teaspoon dried thyme leaves
1 teaspoon coarse or kosher salt, plus more to taste
Red chile flakes, to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced or pressed
1/4 cup olive oil
1 tablespoon red wine vinegar
3 pounds thin-to-medium carrots, scrubbed, not peeled
 
To finish:
2 tablespoons olive oil
2 tablespoons orange juice (from about 1/4 orange)
2 tablespoons lemon juice (from about 1/2 lemon)
1 large or 2 medium firm-ripe avocados, cut in thin slices
Salt and pepper to taste
1 to 2 cups radish sprouts, other sprouts or light salad greens of your choice
1/4 cup plain yogurt (or sour cream)
2 tablespoons roasted hulled pumpkin seeds, sunflower seeds, toasted sesame seeds, or a mix
 
Heat your oven to 400 degrees F.  Cover 1 large (half-sheet) or 2 smaller (quarter-sheet) roasting pans with foil for easy cleanup.  Pour 1/4 cup water in bottom of pan (or divide between both).
 
Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground.  In the bottom of a very large bowl, combine prepared spices, salt and pepper, garlic, vinegar, and 1/4 cup olive oil, and whisk to blend.  Add carrots and toss to coat.
 
Spread carrots, drizzling with any extra marinade, in prepared pans, and cover tightly with foil.  Roast for 25 minutes covered, then remove the foil and roast for 35 minutes more, until the carrots are lightly browned and tender but not falling apart.
 
Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices, in a small dish with salt and pepper.  When carrots are done, scatter with avocado and sprouts then drizzle with this citrus dressing all over.  Dollop yogurt over the top and sprinkle with seeds.  
 
Serves 4.
 
From Smitten Kitchen, adapted from April Bloomfield and Jean-Georges Vongrichten