Chewy Molasses Cookies

It's baking season, and this year I desire to bake more than ever! Be prepared to see ALOT of sugary sweets coming out of this kitchen! Starting with one of my favorite Martha Stewart holiday treats, chewy molasses cookies! These cookies are rich but not too sweet and delicously chewy!!

Ingredients:

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter (room temperature)

1 egg

1/4 cup molasses

Directions:

Preheat oven to 350 degrees. Combine flour, baking soda, cinnamon, nutmeg, and salt, set aside. Put 1/2 cup sugar in a small bowl and set aside.

Beat butter and 1 cup of sugar until combined. Add egg and then molasses until combined. Reduce speed to low, slowly mix in dry ingredients, until a dough forms.

Roll dough into balls, about the size of a Tablespoon. Roll balls in sugar.

Place balls about 3 inches apart. Bake until edges of cookies are just firm, about 10 minutes. If their overbaked they get very crispy.

Happy Baking!

Citrus and Herb Salmon

I went back and forth all day trying to figure out what my first post should be. From muffins to soup to pasta. Then I decided I'll post whatever I decide to make for dinner. This just happens to be a household favorite and quite bold, a fantastic combination! I’m always looking for ways to change the “usual” way of cooking something. Most prefer Salmon grilled. And while I’m not against grilling I wanted a new spin. In this dish every bit gets used up, with the drippings reduced into a smooth rich sauce. It goes great with steamed broccoli, I wish I had some on hand tonight!

4 Tbsp Olive Oil

½ White Onion minced

5 cloves of garlic minced

2 salmon fillets

2 tsp dried parsley

3 tsp dried oregano

1 tsp dried rosemary

2 chopped green onions

1 medium lemon- thinly sliced and seeded

For Pan Sauce:

½ cup dry white wine (such as Pinot Grigio)

1 Tbsp olive oil

1/3 cup low fat sour cream

¼ cup Grated Parmesan Cheese

Salt and Pepper to taste

Heat olive oil in a large skillet over low to medium heat. Add onion and garlic, cook until translucent. Turn heat to medium and place salmon in skillet skin side down. The skin will easily peel off after the fish is cooked. Season fish with parsley, oregano, rosemary and green onions. Add salt, and pepper to taste. Place lemon slices on fillets and scatter the remaining in the skillet. Cook 4 minutes on each side, turning once. It should be firm with some give to it, not squishy. Once the salmon is cooked take out of the pan and place it in foil to keep warm. Turn heat to high and remove any really burnt bits and lemon slices. Pour in wine and scrape the bottom of the skillet. Bring to a boil. Stir in sour cream and parmesan. Once incorporated add 1 Tbsp olive oil and turn off heat. I like this Salmon served over rigatoni (I love Dreamfields) or with roasted new potatoes. Poor the sauce over the fish or the pasta or both! YUM!! And if you're like me you'll steam a couple pieces for the dog too :)