3.24.2008

Ginger Guinness Cake


1 1/4 c. flour
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 c. brown sugar
4 1/2 tbsp butter, softened
1 large egg
1/3 c. applesauce
1/4 c. molasses
1/3 c. flat Guinness stout
whipped topping

Preheat oven to 350-degrees. Coat 9"-round cake pan with baking/cooking spray; set aside.

Combine flour, ginger, cinnamon, baking soda and salt in a bowl - stir with a whisk.

Place brown sugar and butter in mixing bowl and beat at medium-high speed until well-blended (about 3 minutes). Add the egg and beat well. Beat in applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add 1/3 of the flour mixture and beat until just blended. Repeat procedure with remaining flour mixture. Add stout and beat until just blended.

Scrape batter into prepared cake pan. Bake for 30 minutes or until toothpick inserted in the middle of the cake comes out clean. Cool in pan on wire rack for 10 minutes; remove from pan. Cool completely. Serve with whipped topping.

3.13.2008

Spicy Yoshida Pork Chops

(I forgot to take a photo, which is too bad because the chops turned out quite prettily.  Next time.)

Marinade
1 c. Yoshida sauce
1/4 c. spicy Korean red pepper paste (more or less to taste)
2 cloves garlic, minced
generous dash of black pepper
small splash of sesame oil

Chops
2 3/4" thick boneless pork chops
1/2 small onion, sliced

Marinate the chops in the spicy Yoshida sauce at least overnight.

Preheat oven to 375-degrees.

Place marinated pork chops in glass baking dish.  Lay sliced onions on top of each chop, then spoon extra marinade over the onions & chops.  Cover with aluminum foil.  Bake for 15 minutes on middle rack.

Turn the chops over, replace the onions, and spoon the remaining marinade over the chops.  Bake uncovered for 13 minutes, checking in now and then to baste.

Place the chops under the broiler for 2 minutes to crisp the outside of the chops and onions - this also makes the marinade sticky on the chops.  Delicious!

Remove from oven, let cool for 2-3 minutes.  I served the chops with pan-roasted baby red potatoes (seasoned with black pepper, salt, rosemary, thyme and oregano), and a green bean/zucchini/onion saute (seasoned with black pepper, salt and red pepper flakes).


2.14.2008

Really Peanut Buttery Peanut Butter Cookies




1/2 cup butter
1/2 cup smooth peanut butter
1 cup brown sugar
1 egg
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup peanut butter chips
3/4 cup crystallized or granulated sugar

Preheat oven to 375-degrees.

In large mixing bowl, cream together the butter, peanut butter and sugar. Beat in egg. In small bowl, combine flour, baking soda, baking powder and salt. Gradually stir flour mixture into peanut butter mixture; combine completely. Add peanut butter chips; mix well.

Roll dough into 1 1/2" balls. Lightly dip balls into granulated sugar and place on baking sheets covered with Silpat mat or parchment paper, about 2-3" apart.

Bake for 9-10 minutes or until cookies are light brown. Remove baking sheet from oven. With back of spatula, gently smoosh the cookies balls until they form 1/4"-1/2" discs. Transfer cookies to wire rack and cool completely.