Monthly Archives: December 2013

Sugar Cookies with Cassia Glaze

As we head very quickly into Christmas week, I want to wish everyone a wonderful holiday season and to those of you who have procrastinated and still have to go to the mall for Christmas gifts, I am truly sorry.   I would rather pull all my eyelashes out, then have to venture into that madhouse called the “mall at Christmas.”  Circling around to find parking, being bombarded by the Lancome lady trying to spray perfume on you and then the pressure of finding the perfect gift at the last second.  If you haven’t jumped onto the shopping online bandwagon, I highly suggest it.  Amazon, baby!!!

Now, back to the story and by story I mean cookies.  Yes, the second level on the food pyramid in my mind.  I decided to make sugar cookies for our cookie exchange at work this week, but wanted to give them a bit of a twist.  So, since my wonderful adventure into essential oils has started I wanted to try a bit of cooking with them.  I decided to make a cassia glaze.  Cassia is the little sister of cinnamon.  It has a bit more sweetness to it then cinnamon.  I must say they were DELICIOUS!  A bit of sweet and spicy.  They were a hit.

Wishing everyone a Merry Christmas and a Happy New Year!!!!

Yield:  3 dozen

Ingredients:
Cookies:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract


Glaze:

Directions:
1.  Preheat oven to 375.  In a small bowl, combine flour, baking soda, baking powder and whisk together.  Set aside.

2.  In a bowl of an electric mixer, cream together butter and sugar until smooth.  About 1 minute.  Add in egg and vanilla, mix well.  Gradually blend in the dry ingredients.

3.  Roll rounded teaspoonfuls of dough into balls.  Place on un-greased  cookie sheet.

4.  Bake 8-10 minutes, or until slightly golden.  Let stand on cookie sheet for two minutes before moving to cooling rack.

**make sure NOT to OVER cook.  Cookies will look slightly “doughy” in the center, but will continue to cook when left on cookie sheet for 2 minutes.

Glaze:
1.  Allow cookies to completely cool before glazing.

2.  Place powdered sugar, milk and essential oil in small mixing bowl.  Stir together until smooth.  You may add more or less milk depending on how thick you want the glaze.  Also, Cassia is slightly spicy like cinnamon, feel free to add more or decrease the amount added to glaze depending on taste.

*** If you are interested in how to learn more about essential oils please visit my website at:
http://www.mydoterra.com/genoayox/

White Bean, Spinach and Couscous Bake

P1050424-2

I was craving something vegetarian when I came across this delicious sounding recipe.  However, when I do choose to make anything vegetarian it has to be packed with flavor, so my husband forgets that the meat may be missing.  It is all about the art of distraction.   Flavor punch = Meat amnesia.  Also, with this recipe feel free to change up the type of cheese used.  I think next time I will try using feta. I think its creaminess would put this dish over the top.  Go ahead, challenge the meat-eaters with this dish and see if you can win them over.  Plus you get to learn to chiffonade.  I embedded a link on the word within this recipe in case your not sure on this cutting technique.  


Yield:  4 servings
 
Ingredients:

  • 2 cups cooked brown rice couscous
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can of fire roasted tomatoes, drained but juice reserved
  • 1 can cannelini beans, drained and rinsed
  • 1/4 cup fresh basil, minced, plus additional 3 tablespoons basil for garnish, chiffonade
  • 1/3 cup pine nuts
  • 5 cups baby spinach
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • fresh ground pepper to taste
  • 1 cup shredded Parmesan cheese

Directions:
1.  Preheat oven to 375°.  Lightly spray a shallow baking dish with non-stick cooking spray and set aside.

2.  In large skillet heat olive oil over medium heat.  Saute onion for 4 minutes, add garlic and saute for 3 more minutes or until onions are translucent.

3.  Add drained tomatoes and crush any remaining large chunks with the back of a fork.  Add white beans and cook for 5 minutes.  Next fold in spinach and cook for 1-2 minutes or until spinach begins to wilt.

4.  In a large sized mixing bowl, combine precooked couscous, reserved tomato juice, minced basil, pine nuts, salt and pepper.  Mix thoroughly. Fold bean/tomato mixture into the couscous mixture until well combined.

5.  Spread half of the mixture into the bottom of the baking dish.  Sprinkle half of the Parmesan cheese over mixture.  Top with the remaining couscous mixture and then sprinkle with remaining cheese.  Cover dish with foil and bake in preheated oven for 15 minutes.  Remove foil and bake for 2-3 more minutes.

6.  Dish into bowls, garnish with chiffonade basil and serve warm.

Adapted from:  beardandbonnet