Spiced Tea Crisps

The perfect cookie for dipping in tea, coffee, hot chocolate and even milk!  Crunchy and light; perfect for an afternoon treat.  This recipe is adapted from Martha Stewart's Spiced Almond Wafers.

Ingredients:
3 cups all-purposed flour
1 teaspoon baking soda
2 sticks butter (one salted, one unsalted)
1 1/2 cups dark-brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 teaspoon freshly (and finely) grated ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
sliced almonds

Directions:

I used the same dough two different ways.  (1) Roll out and use a cookie cutter. These end up a prettier cookie, but are quite a bit more work.  OR (2) Slicing the dough.  This technique is easier, but not quite as dainty looking.  Which ever way you make them, they taste great!

Sift flour, baking soda, cinnamon, allspice and cloves into a medium bowl.    Set aside. 

Cream butter and sugar together in a mixer for about three minutes.  Add eggs one at a time, then add vanilla and fresh grated ginger and mix for another minute or two.  Remember to scrape down the sides.  

Slowly incorporate flour while mixer is set on lowest speed. 

Once it has come together, take out of mixer and either: 

1) separate into two balls, place on a piece of plastic wrap, and form discs.  Place in fridge for at least two hours.  On a floured surface, roll out the dough until about 1/8th of an inch thick.  (Make sure you have a well floured surface, as well as your rolling pin.  Also, you have to work quickly since the dough is delicate and warms up quickly).  With a round cookie cutter, cut out and place on a parchment paper lined cookie sheet.  Top with sliced almonds and place in freezer for 5 minutes.  Take out of freezer and place in a 400 degree oven and bake for 8-10 minutes until browned.  

Before the trip to the oven

2) take a loaf pan, or two mini loaf pans, line with plastic wrap and fill evenly with cookie dough.  Place in freezer for at least 1 1/2 hours.   Take out of freezer and cut with a sharp knife into 1/8th inch thick slices.  Place on a parchment paper lined cookie sheet and place in a 400 degree oven for 8-10 minutes, or until browned.  

Been in the freezer for two hours

Ready to be sliced

Let cookies cool on a cooling rack and then you can get dipping!!!  

Spinach Pesto Meatballs

I love spinach but tend to only eat it one way, sautéed with lots of garlic.  While that is still one of my favorite ways to eat it I tried to be a little more creative last night.  So I came up with spinach pesto meatballs.  Really easy to make and really good for you too!  My son even liked them!  I do have one warning....they aren't pretty.  LOL

Green meatballs!  Although ugly, they are very tasty!!! 

1/2 bag frozen spinach, defrosted and DRAINED (make sure you drain it of its liquid or else you will have soup, not meatballs)
3 cloves garlic
1/2 onion
8 to 10 crackers crumbled or about 1/4 to 1/2 cup bread crumbs
1/2 teaspoon hot pepper flakes
1/4 cup grated parmesan cheese
Heavy pinch or 2 of Kosher salt  (No salt = no flavor, in my opinion!)
3/4 to 1 pound ground beef

Throw the spinach, garlic, onion, crackers or breadcrumbs, parmesan, hot pepper flakes and generous sprinkle of kosher salt into your food processor.  

Pulse until combined.  

I almost forgot the pepper flakes!!!

Add ground beef and pulse until mixed.  The mixture will be on the softer side.  Roll in your hands and throw into an oven-safe pan, brown one side of the meatball (make sure you let them brown all the way... If you try and lift them before they're ready, they will stick!)  flip the meatballs and then throw in the oven for about 20 minutes.  

I added a little parmesan before the trip into the oven.
 I love crunchy cheese.

Add to your favorite pasta (I used whole wheat) and sauce and you have a quick and healthy meal.  Don't forget to top with more parmesan! 

Nutella Spice Cookies

I had bought a huge jar of Nutella and promised myself I would not eat the entire thing with a spoon.  For once, I succeeded!  But ONLY because I found a recipe for Nutella cookies.  Easy to make and they are so wonderful right out of the oven with a glass of milk.

Chewy in the middle, crispy at the edge.  Perfect cookie for me!

This recipe was adapted from Culinary Concoctions by Peabody.  Next time around, I will double the ingredients to make a larger batch so I can freeze some for a later date, or simply make a ton of cookies!

Nutella Spice Cookies
(makes around 2 1/2 to 3 dozen depending on the size of the cookie and how much dough you eat)

Wish I never took a taste of this..

Ingredients:
1 stick of unsalted butter, softened
3/4 cup granulated sugar
1/2 cup Nutella
1 egg
2 teaspoons vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon salt


Directions:

Preheat oven to 350 degrees.

Sift together flour, baking soda, cinnamon, cloves and salt.  Set aside.

Cream butter and sugar in your mixer until light and fluffy.  Scrape down sides of bowl and add Nutella and continue to mix on medium until well incorporated.  Add egg and vanilla and mix for an additional minute or two.  Slowly add the flour mixture until the flour had blended in completely.

I allowed the dough to chill for a short while in the fridge, probably 10 minutes.  Roll the dough into small balls and place on a cookie sheet lined with parchment paper.

The "mouth" was there and it was screaming for some eyes.
He's saying, "really? 350 degrees? Then you eat me? Not my lucky day."

Bake for 7 to 10 minutes.  7 minutes will give you doughy, chewy cookies and 10 will make them crunchy.  Me?  I like mine almost raw. lol.  So I stuck with 7 minutes.  Hope you have a chance to make these simple, delicious cookies!

Hard to stop eating once you start.