Cranberry Gingerbread Cookies

These delicious gingerbread cookies are soft will still having the gingerbread dry-texture. Enjoy with a glass of milk!

Cranberry Gingerbread Cookies
from Hy-Vee Seasons Magazine

Ingredients:
2 cups flour
1.5 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/3 cup light brown sugar, packed
1/3 cup molasses
1 large egg
1 tsp grated orange peel
1/2 cup chopped walnuts
1/2 cup dried cranberries (craisins)
powdered sugar for dusting

Instructions:
1. In a medium bowl, stir together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
2. In another medium (or large) bowl, beat butter and brown sugar with a mixter until smooth. Beat in molassas, egg, and orange peel.
3. With mixer on low speed, add flour mixture to wet ingredients, and beat until just combined. Fold in walnuts and cranberries.
4. Divide dough in half. Roll each half into a 7" log, wrap in plastic wrap, and refridgerate for 1.5 hours (or freeze for 45 minutes).
5. Pre-heat oven to 350F. Unwrap logs, cut into 3/8" slides, and place 2" apart on an un-greased cookie sheet (use a silicon pad if you have one). Bake for 12 - 14 minutes, until light brown on the bottom. Lightly sift powdered sugar over cookies.

Vin Chaud (Mulled wine)

So delicious!! And French-person approved ^_^

Vin Chaud (Mulled wine)
from the Framed Table

Ingredients:
1 bottle (750 mL) red wine
4 cups (9.5 dL) apple juice
1 orange, juiced and zested
2 cinnamon sticks
4 star anises
3 whole cloves
1/2 cup cognac
1 orange cut into half-moons for decor (optional)

Instructions:
1. Combine everything, except the half-moon decor oranges into a pot on the stove, turn to high heat until it boils, then turn down head and simmer for 10 minutes. Serve.

Optional: If you'd like yours a little sweeter, add an additional 1/2 cup of Grand Marnier/Cointreau/Triple Sec

(Almost) Naked Juice Orange Mango

I was inspired to make my very-own naked juice when I saw how few ingredients there were on the label. You'll need a juicer for this (and a blender). On the label it says mango and banana puree, and apple and orange juice, so I blended and juiced those fruits together (respectively). There's also 'natural flavors', so that could be anything. Overall, I didn't have quite the same texture as naked juice, nor the same flavor. I believe I added too much banana (compared to theirs), and I'm almost positive they sifted some of the pulp out of their banana-mango puree (but not enough so it counted as juice... I don't know the technical regulations on that). It turned out pretty well, it was fun to make, but I don't think I'd make it again. Too much work for little return. It's, alas, easier just to buy the pre-made naked juice.


Yeay dishes!
Mango-banana puree
apple-orange juice

Orange Mango (Almost) Naked Juice

Ingredients:


Instructions:
1. Combine banana (I used 1/3 a banana) and mango (peeled) in blender, and blend until pureed.
2. Place orange slices (peeled) and apple slices (cored) in juicer, and juice.
3. Pour juice from juicer into mango-banana puree, and blend until smooth.
4. Enjoy! (chilling optional)