Chewy Molasses Spice Cookies – Guest Post: Donna Kosis

Several weeks ago I had the blessing of spending some time with my special friend, Donna. We have know each other for over 20 years and in another season of life we used to do craft boutiques with our friend, Dorothy. Donna is extremely talented especially in the kitchen so when she showed up with a basket full of her goodies for my daughter who had just had a baby – it was a natural fit to request a guest post from this special woman.

Molasses Cookies - Bag

Thank you, Donna, for sharing with Deliciously Inspired.

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As an adult, I have many fond memories from my childhood.  One of those is that of homemade cookies from my mother’s kitchen.  I can’t remember her ever buying “packaged” cookies.  As I became a mother, I carried on that tradition and although my children are young adults, I still have a tendency to  bake cookies every week.  My children know where to find the cookies in the freezer as well as the prepared cookie dough awaiting the oven.

As a guest on my friend Debbie’s  blog, I  am excited to share a recipe that is a keeper.  When I prepare this cookie dough, I only make one recipe at a time (usually for the best results) and I only bake 1-2 dozen and then freeze the rest of the dough.  

Chewy Molasses Spice Cookies
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 ½ teaspoon baking soda
  3. 1 teaspoon ground cinnamon
  4. 1/2 ground nutmeg
  5. ½ teaspoon salt
  6. 1 ½ cups sugar
  7. ¾ cups (1 ½ sticks) butter – softened
  8. 1 large egg
  9. ¼ cup molasses
Instructions
  1. Preheat the oven 350 degrees.
  2. In a medium bowl, mix flour, soda, cinnamon, nutmeg, and salt.
  3. with a mixer, beat butter and sugar until combined, beat in egg and then molasses. Gradually add in dry ingredients just until dough forms.
  4. pinch off and roll dough into balls, each about the size of a nickel. then roll each ball into sugar. ( I like to use the large grain sprinkle sugar).
  5. arrange the balls on a baking sheet about 3 inches apart and bake about 10-15 minutes until cookies are firm. they will crackle .
  6. store in an airtight container up to 4 days or freeze.
  7. the remaining dough, I roll into ball place in a freezer bag and bake as need for gift giving or company.
Deliciously Inspired http://www.deliciouslyinspired.com/
Donna - Baby Gift1
I know this gift was for my daughter and her family but the time Donna put into this didn’t go unnoticed. It was a hug in a basket and made me feel happy to have her celebrating such a happy time with me.

Molasses Cookies - inside basket
Chocolate Chip Cookies, Fudge and Biscotti were also part of this gift basket.

A tip from Donna – take the 40% discount coupons in the newspaper to the craft stores and see what they have. You never know what you’ll find – like these cute bags for treats.

Now wasn’t that fun? Maybe we can convince Donna to come back and guest post again.

I’d love to hear about a time when someone did something unexpectedly nice for you and touched your heart.

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Healthy Coleslaw – Guest Post – Carrie Law

I was able to sample this coleslaw at work and was immediately sold.  Here is a little something I’m going to share about myself – I don’t like (no – “don’t like” isn’t strong enough – Intensely Dislike is a better description) mayonnaise which means I’ve never been a huge coleslaw person.  That is until I ate this recipe.   Carrie was in charge of putting a healthy meal together as part of her course work and I’m so glad she agreed to share this recipe.  It is colorful, crunchy and the lemon zest adds a freshness that is very enjoyable.
 

Cole Slaw - finished

 Here is Carrie’s Post – 
 
I love food!  As a nutrition and dietetics student at Arizona State University, I love finding recipes for healthier versions of the yummy comfort foods our taste buds know and love.  With the warmth of summer already here, many of us will be gathering for backyard barbecues and poolside picnics, complete with tasty hot dogs, hamburgers, potato salad, coleslaw, deviled eggs and more.  Yum!  Unfortunately these foods are fairly high in fat, sodium and calories and aren’t the best options for those of us who are watching what we eat.  Luckily, there are healthier (and still quite tasty!) versions of this summertime fare.
 
One of my favorite side dishes is coleslaw.  It goes so well with a tangy pulled pork sandwich or burger right off the grill, but with mayonnaise as a staple ingredient, the fat and calorie content can be quite high.  After doing some research in cookbooks and online, I came across a recipe for a healthy no-mayo coleslaw and with some slight tweaks and taste testing, I think this is a really great option for a lower-fat, lower-calorie slaw.  The recipe consists of shredded cabbage, carrots, olive oil, honey, lemon juice and zest and salt and pepper to taste.  These ingredients yield a lighter, yet still flavorful coleslaw.  The fat content in this recipe comes from the olive oil, which is a better fat alternative to mayonnaise.
 
I hope you enjoy the recipe.
Carrie
Healthy Coleslaw
Yields 6
A delicious "no mayo" coleslaw recipe.
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Ingredients
  1. 1/2 small green cabbage (Picture - uses green and purple cabbage)
  2. 1/2 carrot, shredded
  3. zest of 1/2 lemon
  4. 1/4 cup lemon juice
  5. 1/4 cup olive oil
  6. 1 tablespoon honey
  7. 1 teaspoon salt
  8. 1/4 teaspoon black pepper
Instructions
  1. Remove any tough outer leaves from the cabbage. Trim the core and any tough stems from the cabbage and thinly slice. Place thinly sliced cabbage in a large bowl.
  2. Shred half a carrot and place shredded carrot in the bowl with the cabbage.
  3. Zest half of the lemon and add to the bowl of shredded cabbage and carrots.
  4. Cut the lemon in half, and using a juicing tool, squeeze the lemon into a small bowl to obtain ¼ cup lemon juice.
  5. To the bowl of sliced cabbage, shredded carrot, and lemon zest, add the lemon juice, olive oil, honey, salt and black pepper. Toss with a spoon or tongs to combine.
  6. Serve right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.
Deliciously Inspired http://www.deliciouslyinspired.com/

Cole Slaw-cabbage
Prepping cabbage

Cole Slaw-carrots
Shredding carrots

Cole Slaw - lemons
Squeezing Lemons

Cole Slaw - Dressing
Make the dressing

Cole Slaw - mixing
Mix the salad and dressing together

Now that we have this awesome recipe to work from – I wonder what you think would be tasty additions – I’d love to hear your ideas.

I’m thinking some cooked chicken and raw sunflower seeds as a main dish.

 

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Easter

My weekend was full of wonder and I thought I’d share a few snapshots and ideas with you.

A first….On Friday I went to the zoo and rode on a merry-go-round.   

Easter 2014 - Good Friday - Zoo - My first merry go round ride with Caden

No, it wasn’t my first time at the zoo or my first time on the merry-go-round.  What made this a first was that I rode on the amusement ride with my grandson.  I am often surprised by the moments of grandmotherhood – is that a word?  If it’s not – it should be.  I was happy to be able to take him but little did I know that I had a few things I needed to learn.  You see it’s very important to pay attention on what is being said before your ticket is taken.  I learned that not all animals go up and down and my grandson likes to go up and down.  I lifted him up on the cheetah we had chosen only to realize that I wasn’t very proficient at buckling him.  The attendant took pity on me and came to help – I had him in a little tight.  We waited patiently and soon the motor started to sing and we started to go round and round – up and down.  With each turn his delight grew and so did mine.  He became brave and lifted one arm from the pole to wave to his mommy and daddy.  We both enjoyed our ride very much.

I then explored a french bakery.  I had a lovely lunch of crab/shrimp in a puff pastry and then tried my first macaroon – Caramel.  There was a light sprinkling of rain (we get excited here in Arizona about rain) and sitting outside was so pleasant.  The food was amazing;  and I learned a french macaroon is gluten free.  Since my husband has wheat sensitivities the caramel, mint chocolate and expresso macaroons I brought home were happily received.  If you live in the Phoenix Area here is the bakery I visited Essence Bakery 

Easter 2014 - GF - Essence Bakery - First Macaroon

 Our Easter was celebrated by a Saturday evening church service and a Sunday brunch.

Here is how I decorated our table. 

Easter 2014 - Table

I used a free printable from the Clumsy Crafter and placed it in an existing picture frame.  The flower arrangement was enhanced with some Easter Egg Sticks.

Easter 2014 - Egg Napkin Rings 

I have had these Easter Egg napkin rings for many years.  Imagine my delight when I pulled them out and they matched the printable perfectly.  Tablecloths aren’t working well with a little one and I didn’t have placemats that would work so I raided my card stock.  The piece of blue paper allowed the white plate to pop and could be thrown away after the meal.

Easter 2014 - Caden plate 

This was my grandson’s placesetting.  I really like this gummi mat from Kidkusion which fits nicely under his Chicco Seat for the table.  

Here is what we had for brunch: 

Easter 2014 - Mini Muffins
Banana Mini Muffin Recipe

 
Waffles - Baked and Whole
Waffle Recipe

 
Orange Juice

Fresh Orange Juice – We picked and peeled 40 oranges from our tree

I hope you all had a sweet Easter.

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