December 14, 2025

It's Cookie Sunday Again: More (Hot!) & Spicy Cookies! 🌞

Mexican Hot Chocolate Cookies
By: Isabel Orozco-Moore

These Mexican Hot Chocolate Cookies are thick, chewy, and spiced
with a hint of cinnamon and chili powder. Great for the holidays!

Prep: 1 hour hour 20 minutes minutes
Cook: 10 minutes minutes
Total: 1 hour hour 30 minutes minutes
Servings: 16 cookies

Ingredients

1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
1 ½ teaspoons chili powder
1 teaspoon ground cinnamon
⅛ teaspoon salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup dark brown sugar
1 large egg
½ teaspoon vanilla extract
2 tablespoons milk
¾ cup milk chocolate chips
mini marshmallows*, for topping, optional (see notes)
flaky sea salt, for topping, optional

Instructions

In a medium bowl, whisk together the all-purpose flour,
cocoa powder, baking soda, chili powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer (or in a large bowl if using a hand mixer), add the softened butter, granulated sugar, and brown sugar. Beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl, then add the egg, vanilla extract, and milk, and beat until well combined.

With the mixer on low, slowly add in the dry ingredients and beat until combined. The cookie dough will be thick and sticky.

Fold in the chocolate chips until just combined, then cover the bowl with plastic wrap, and chill in the refrigerator for 1 hour or in the freezer for 35 minutes.

When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Use a heaping 1 tablespoon cookie scoop to portion out the dough, and scoop 8 portions onto each baking sheet for a total of 16 cookies.

Bake cookies for 10-12 minutes until the edges appear set but the middle is still soft.

Remove them from the oven, sprinkle them with a touch of flaky sea salt if desired, and let them cool for 5 minutes.

Notes

Mini Marshmallows: To top the cookies with mini marshmallows, firmly press 2 to 3 marshmallows on the top of each cookie dough scoop before baking. Bake as directed.

https://www.isabeleats.com/mexican-hot-chocolate-cookies/

****************************************************************

Chili Chocolate Chip Cookies

Chili chocolate chip cookies—inspired by the best cookies I’ve ever
had in my life from Choza in Mexico City.

Makes: about 1 dozen
Time: 45 minutes (+ cool)

INGREDIENTS

2 sticks (8oz) salted butter
1/4 cup white granulated sugar
1 cup dark brown sugar
2 eggs
1/2 tablespoon vanilla extract
1 teaspoon baking soda
1/2 tablespoon cayenne pepper
1/2 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon kosher salt
8oz dark chocolate chunks

8oz semi-sweet chocolate chips

DIRECTIONS

1 In a pot, melt the butter over medium-low heat until it begins to bubble. Continue stirring until the butter begins to change to an amber color, indicating the milk solids are beginning to cook down. Once you see this, remove from heat and let cool.

2 In a bowl, add the white sugar, brown sugar, eggs, and vanilla extract then beat using a stand or hand mixer. Continue beating together until the mixture thickens, about 2-3 minutes. Add the cooled, melted brown butter (and the brown milk solids on the bottom) and beat once more. Set aside

3 In a large bowl, whisk together the flour, cayenne pepper, cinnamon, salt, and baking soda until combined. Add the wet ingredients and fold into the flour using a spatula until just combined.

4 Add about 1 cup of dark chopped chocolate chunks and 1/2-3/4 cup of semi sweet chocolate chips. Place in an airtight container and refrigerate OVERNIGHT

5 Preheat oven to 350F and place a rack in the center of the oven. Using a 1/4 measuring cup, measure out the chilled dough, putting 2 in each 1/4 sheet tray lined with parchment paper

Bake for 11-13 minutes until golden, let cool on the baking tray for 10 mins.

Remove and garnish with flakey salt and dust with a touch of cayenne pepper

Serve with milk

https://www.lahbco.com/desserts/chilichocolatechipcookies

*********************************************************************

The Spiciest Gingerbread Cookies Ever
Author: Alice Barry

Total Time: 5 hr 20 min (including chilling and cooling)
Yield: 18 cookies (4-inch size) 1x
Diet: Vegetarian

The Spiciest Gingerbread Cookies Ever bring bold holiday flavor with a fiery mix of ginger, black pepper, and cayenne. Sweetened with molasses and perfectly chewy, these cookies are ideal for spice lovers looking to turn a classic Christmas treat into something unforgettable.

3 cups all-purpose flour: provides structure
3 tablespoons ground ginger: adds signature warmth
1 tablespoon ground cinnamon: balances the spice
1 tablespoon freshly ground black pepper: delivers heat
1 teaspoon fine salt: enhances flavor
3/4 teaspoon baking soda: helps the cookies rise
1/2 teaspoon ground allspice: deepens flavor complexity
1/2 teaspoon freshly grated nutmeg: adds aroma
1/4 teaspoon cayenne: intensifies spiciness
1/4 teaspoon baking powder: adds lightness
1/2 cup (1 stick) unsalted butter, room temperature: provides richness
3/4 cup granulated sugar: balances the spice
1/2 cup molasses: gives color and chewiness
1 large egg: binds the dough
2 cups confectioners’ sugar: used for icing
1/4 cup meringue powder: stabilizes the icing
Cinnamon candies or chocolate chips: for decorating

Instructions

Whisk together flour, ginger, cinnamon, black pepper, salt,
baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.

In a large bowl, beat butter and granulated sugar until pale
and fluffy, about 3 minutes. Add molasses and egg; mix until smooth.

Gradually mix in dry ingredients until dough forms. Divide dough in half, wrap in plastic, and refrigerate for at least 2 hours or overnight.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll one dough disk to 1/4 inch thickness on a floured surface. Cut into shapes using cookie cutters and place on prepared sheets. Freeze for 15 minutes.

Bake 12 minutes, rotating sheets halfway through. Cookies should be firm but not browned. Cool 5 minutes, then transfer to racks to cool completely.

To make icing, beat confectioners’ sugar, meringue powder, and 3 tablespoons water until smooth and thick.

Pipe icing onto cooled cookies and decorate with candies. Let sit for at least 1 hour to harden.

Notes

Chill dough to prevent spreading during baking.
Use fresh spices for maximum flavor intensity.
Adjust cayenne or black pepper for milder spice.
Store in airtight containers for up to a week or freeze undecorated cookies.

https://cookfavorite.com/the-spiciest-gingerbread-cookies-ever/

**********************************************************************

Pfeffernusse
By: Julia Foerster

How to make authentic Pfeffernusse! These traditional German
iced gingerbread cookies are made with white pepper, cinnamon,
and are a classic Holiday treat.

Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 1 day
Total Time: 1 day day 32 minutes
Servings: 32

Ingredients

For the Cookies:

2 cups all-purpose flour
1/2 tsp baking soda
6 Tbsp unsalted butter
1/4 cup honey
1/2 cup brown sugar
1/2 tsp cloves
1/2 tsp all-spice
2 tsp cinnamon
1/2 tsp finely ground white pepper

For the Glaze:

1 egg white
1 Tbsp honey
1 cup powdered sugar

Instructions

In a measuring jug, combine flour and baking soda. Set aside.

In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture. (See notes if the dough is crumbly)

Let the dough cool to room temperature, then shape it into a ball and wrap it with plastic wrap. Refrigerate for 20-30 minutes.

Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.

Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.

To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.

Notes

Make sure to measure the flour correctly. I recommend weighing
the flour or using the spoon and level method if you use measuring cups.

Take the mixture off the heat after it comes to a boil. You shouldn’t boil the mixture for an extended time otherwise you lose too much moisture.

If the dough is crumbly after adding the flour add a few tablespoons of heavy cream until you have a shiny, wet-looking dough.

Traditionally the dough should rest at least overnight but because this recipe uses baking soda and not Hirschhornsalz which is difficult to find outside of Germany the dough should be used right away after 30 minutes in the fridge.

https://platedcravings.com/pfeffernusse/

MMMmmm spicy & toasty!

December 14, 2025

Lo Carb XIII: Creamy Cauli, Beans & Water Chestnuts, Avocado Mousse, 3-Cheese Spinach, Mock Apple! 🌞

Stephanie Hill's
Creamy Cauliflower and Bacon Casserole

1 medium head cauliflower
12 ounces bacon, cut in 1" (2.5 cm) pieces
1j2 cup (80 g) diced onion
1 1j2 teaspoons minced garlic, optional
6 ounces (170 g) cream cheese, softened
2 tablespoons (20 g) grated Parmesan cheese
2 tablespoons (30 ml) heavy cream, or as needed
Salt and pepper to taste
3 ounces (85 g) sharp cheddar cheese, grated

Preheat oven to 325°F (170°C). (If you're cooking something
else in the oven, this can probably cook alongside it with no
problems.) Spray a large casserole dish with nonstick cooking
spray and set aside.

Chop the cauliflower into bite-sized pieces and cook until tender,
either by steam-ing or in salted, boiling water. Drain and set aside.

In a Dutch oven or large, heavy saucepan, saute the bacon pieces
over medium to medium-high heat until half done. (You can drain
off a portion of the bacon fat if desired.) Add the onion and cook
until the onion is soft. Then add the garlic and saute for a few
moments, but do not burn. Add the cream cheese and Parmesan
cheese, stirring until melted and creamy. Add the cream if
necessary.

Remove from heat and stir in the drained cauliflower and mix
thoroughly. Add salt and pepper to taste. Pour cauliflower mixture
into prepared casserole dish, and top with shredded cheddar. Bake
until cheddar is melted and bubbly, about 10 minutes. Let casserole
sit for five minutes before serving.

Note: Once you add the onion, the bacon will not crisp. If you want
crispy bacon, cook it until crisp, remove to drain, and return it to the
pan.

Tester's note: Ray, our tester, calls this "an easy, nifty dish" but warns
that he lost a fair quantity of the chopped cauliflower through the
holes in his bamboo steam-er. If you have a steamer with fairly large
holes, consider steaming your cauliflower whole, then chopping it.
Ray also says he likes to add more shredded cheddar!

Dana's note: Me, I'd microwave that chopped cauliflower for about
7 minutes on high.

Yield: 6 servings

Per serving: 518 calories; 45 g fat; 24 g protein; 4 g carbohydrate;
1 g dietary fiber; 3 g usable carbs.

*******************************************************************

Stir-Fried Green Beans and Water Chestnuts

2 tablespoons (30 ml) oil
2 cups (300 g) frozen green beans, thawed
1/2 cup (100 g) canned water chestnuts, sliced or diced, drained
1 clove garlic, crushed
1/4 cup (60 ml) chicken broth
1/2 teaspoons soy sauce
Guar or xanthan

Heat the oil in a skillet or wok, over high heat. Add the green
beans and water chestnuts, and stir-fry until the green beans
are tender-crisp. Stir in the garlic, chicken broth, and soy sauce,
and let simmer for a couple of minutes; thicken the pan juices
just a little with your guar or xanthan shaker, and serve.

Yield: 3 servings

Each with: 126 calories; 9 g fat; 2 g protein; 10 g carbohydrate;
3 g dietary fiber; 7 g usable carbs.

*********************************************************************

Ruth Lambert's Avocado Mousse

I think this would be a great starter for any Mexican or Southwestern menu.

3 ripe avocados
6 ounces (170 g) light cream cheese (same carbs as full fat)
2 tablespoons (30 ml) half-and-half or cream
Garlic salt to taste
Medium salsa

Whip avocado pulp and cream cheese plus half-and-half with
garlic salt in blender for about 2 minutes until foamy and a
gorgeous light green. Serve in voluptuous scoops in little
ramekins, with a bed of salsa, for a truly stunning first course
that will have everyone raving.

Yield: Serves 6 generously

Each with: 280 calories; 26 g fat; 5 g protein; 11 g carbohydrate; 3 g dietary
fiber; 8 g usable carbs.

********************************************************************

Mary Lou Theisen's
Three Cheese Spinach Bake

Our tester, Julie, loved this recipe-and so did her seven-year-old
son and two-year-old daughter! She said it was easy and "tasted
like a million bucks."

2 10-ounce (280 g) packages frozen chopped spinach
1/2 cup plus 2 tablespoons (150 g) unsalted butter, divided
1 medium onion, chopped
2 cloves garlic, minced
1 cup (240 ml) heavy cream
8 ounces (225 g) cream cheese
3/4 cup (120 g) fresh grated Parmesan cheese
Salt and pepper to taste
1/2 cup (60 g) thinly shredded Monterey Jack cheese
(you can also use mild cheddar cheese instead of Monterey Jack)

Defrost the spinach-Mary Lou does it in her microwave,
but you could be truly revolutionary and just leave it out on
the counter. Make sure to squeeze out all of the liquid from
the defrosted spinach.

Heat 2 tablespoons of butter in a medium-sized pan. Saute
the onion in the butter until tender. Add the drained spinach
and minced garlic. Heat everything together for 5 to 10
minutes. Transfer the mixture to a casserole dish you've
sprayed with nonstick cooking spray. Preheat the oven to 350°F
(180°C) degrees.

In the same pan you used to saute the onion and spinach, heat
the heavy cream, cream cheese, and 1/2 cup (120 g) unsalted
butter until all the cream cheese has melted. Add the fresh grated
Parmesan cheese and stir until you have a wonderful sauce (if it
gets too thick, add a little more heavy cream). Pour the Parmesan
cheese mixture over the spinach; add salt and pepper to taste. Stir
until the spinach and Parmesan mixture have completely blended.
Sprinkle the shredded Monterey Jack cheese over the top and bake
in a preheated 350°F (180°C) oven for 10 to 15 minutes until the top
cheese layer is melted and bubbly. Pull out of oven and let sit for 5
minutes before serving. Delicious!

Tester's note: Julie says it's nice to sprinkle a little more grated
Parmesan on top of this, and add a sprinkle of paprika. Just for
presentation, don't you know?

Yield: Makes 8 servings

Each with: 413 calories; 40 g fat (84.7% calories from fat);
10 g protein; 6 g carbohydrate; 2 g dietary fiber; 4 g usable carbs.

*******************************************************************

Susan Higgs's
Spicy Zucchini and Tomato Saute

2 or 3 zucchinis, julienne-cut
2 tablespoons (30 g) butter
2 tomatoes, chopped
Salt and pepper to taste ,
1 jalapeno pepper, seeded, finely diced
1/3 cup (40 g) shredded cheese
(cheddar or Monterey Jack is great; Parmesan is pretty good, too)

Line colander with paper towels and let julienned zucchini sit for
20 to 30 minutes to drain. Squeeze zucchini dry. Melt butter in a
big darned skillet and saute zucchini until soft but not browned.
Add tomatoes, salt, pepper, and jalapeno, sauteing until heated
through.

Remove from heat and add shredded cheese-scatter half over the
top, stir to mix, then scatter the other half over the top, and stir again.

Tester's note: Our tester, Ray, said this overwhelmed his skillet,
so consider halving this recipe unless you've got a family to feed.

Yield: Serves 4

Each with: 85 calories; 6 g fat; 2 g protein; 7 g carbohydrate;
3 g dietary fiber; 4 g usable carbs.

******************************************************************

Anne Logston's Mock Fried Apples

Here's a really unique side dish. I think this would be great
with pork chops or a pork roast! Our tester, Julie, said this
doesn't taste exactly like apples, but it's awfully good, and
her whole family liked it, so don't be nervous about that
unfamiliar chayote. (She also said she found chayote at the
first grocery store she tried!)

2 chayote fruits
1/3 cup (80 ml) apple cider vinegar
3-5 packets Splenda or 2-10 teaspoons granular Splenda, to taste
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 stick butter
Guar or xanthan (optional)

Wash chayote thoroughly. Quarter lengthwise, removing seeds.
Cut quarters crosswise into thin slices. Place slices in a bowl or
zipper-lock bag. Wash your hands!

In a small bowl, combine vinegar, Splenda, cinnamon, and salt.
Add to chayote slices and toss or shake to coat thoroughly. Let
marinate at least 1 hour.

Melt butter in a hot skillet. When butter is sizzling, add chayote
and any juice and cook until chayote is hot but still crunchy-cook
until more tender if desired. (Our tester liked this cooked about 8
minutes.) If desired, thicken pan juices with your guar or xanthan
shaker to create a thick, yummy glaze.

Note: When cutting up chayote, either wear plastic gloves or
wash your hands with hot soapy water immediately afterward.
The chayote juice contains a sort of starch that will form an
annoying tight film on your fingertips that lasts and lasts, and
once it dries it's horribly hard to scrub off.

Yield: 3 servings

Each with: 167 calories; 16 g fat; 1 g protein; 7 g carbohydrate;
3 g dietary fiber; 4 g usable carbs.

All the above from "500 More Low Carb Recipes"
https://goodreads.com/book/show/593287.500_More_Low_Carb_Recipes

Tasteee Veggies! Eat 'em up yum!!

December 14, 2025

Gravity ❤️ 🐱🐶 🐱🐶 🧡

December 14, 2025

It's Cookie Sunday Again: More (Hot!) & Spicy Cookies! 🌞

Mexican Hot Chocolate Cookies
By: Isabel Orozco-Moore

These Mexican Hot Chocolate Cookies are thick, chewy, and spiced
with a hint of cinnamon and chili powder. Great for the holidays!

Prep: 1 hour hour 20 minutes minutes
Cook: 10 minutes minutes
Total: 1 hour hour 30 minutes minutes
Servings: 16 cookies

Ingredients

1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking soda
1 ½ teaspoons chili powder
1 teaspoon ground cinnamon
⅛ teaspoon salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup dark brown sugar
1 large egg
½ teaspoon vanilla extract
2 tablespoons milk
¾ cup milk chocolate chips
mini marshmallows*, for topping, optional (see notes)
flaky sea salt, for topping, optional

Instructions

In a medium bowl, whisk together the all-purpose flour,
cocoa powder, baking soda, chili powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer (or in a large bowl if using a hand mixer), add the softened butter, granulated sugar, and brown sugar. Beat with the paddle attachment on medium speed until light and fluffy, about 2 minutes.

Scrape down the sides of the bowl, then add the egg, vanilla extract, and milk, and beat until well combined.

With the mixer on low, slowly add in the dry ingredients and beat until combined. The cookie dough will be thick and sticky.

Fold in the chocolate chips until just combined, then cover the bowl with plastic wrap, and chill in the refrigerator for 1 hour or in the freezer for 35 minutes.

When ready to bake, remove the dough from the refrigerator and preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Use a heaping 1 tablespoon cookie scoop to portion out the dough, and scoop 8 portions onto each baking sheet for a total of 16 cookies.

Bake cookies for 10-12 minutes until the edges appear set but the middle is still soft.

Remove them from the oven, sprinkle them with a touch of flaky sea salt if desired, and let them cool for 5 minutes.

Notes

Mini Marshmallows: To top the cookies with mini marshmallows, firmly press 2 to 3 marshmallows on the top of each cookie dough scoop before baking. Bake as directed.

https://www.isabeleats.com/mexican-hot-chocolate-cookies/

****************************************************************

Chili Chocolate Chip Cookies

Chili chocolate chip cookies—inspired by the best cookies I’ve ever
had in my life from Choza in Mexico City.

Makes: about 1 dozen
Time: 45 minutes (+ cool)

INGREDIENTS

2 sticks (8oz) salted butter
1/4 cup white granulated sugar
1 cup dark brown sugar
2 eggs
1/2 tablespoon vanilla extract
1 teaspoon baking soda
1/2 tablespoon cayenne pepper
1/2 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon kosher salt
8oz dark chocolate chunks

8oz semi-sweet chocolate chips

DIRECTIONS

1 In a pot, melt the butter over medium-low heat until it begins to bubble. Continue stirring until the butter begins to change to an amber color, indicating the milk solids are beginning to cook down. Once you see this, remove from heat and let cool.

2 In a bowl, add the white sugar, brown sugar, eggs, and vanilla extract then beat using a stand or hand mixer. Continue beating together until the mixture thickens, about 2-3 minutes. Add the cooled, melted brown butter (and the brown milk solids on the bottom) and beat once more. Set aside

3 In a large bowl, whisk together the flour, cayenne pepper, cinnamon, salt, and baking soda until combined. Add the wet ingredients and fold into the flour using a spatula until just combined.

4 Add about 1 cup of dark chopped chocolate chunks and 1/2-3/4 cup of semi sweet chocolate chips. Place in an airtight container and refrigerate OVERNIGHT

5 Preheat oven to 350F and place a rack in the center of the oven. Using a 1/4 measuring cup, measure out the chilled dough, putting 2 in each 1/4 sheet tray lined with parchment paper

Bake for 11-13 minutes until golden, let cool on the baking tray for 10 mins.

Remove and garnish with flakey salt and dust with a touch of cayenne pepper

Serve with milk

https://www.lahbco.com/desserts/chilichocolatechipcookies

*********************************************************************

The Spiciest Gingerbread Cookies Ever
Author: Alice Barry

Total Time: 5 hr 20 min (including chilling and cooling)
Yield: 18 cookies (4-inch size) 1x
Diet: Vegetarian

The Spiciest Gingerbread Cookies Ever bring bold holiday flavor with a fiery mix of ginger, black pepper, and cayenne. Sweetened with molasses and perfectly chewy, these cookies are ideal for spice lovers looking to turn a classic Christmas treat into something unforgettable.

3 cups all-purpose flour: provides structure
3 tablespoons ground ginger: adds signature warmth
1 tablespoon ground cinnamon: balances the spice
1 tablespoon freshly ground black pepper: delivers heat
1 teaspoon fine salt: enhances flavor
3/4 teaspoon baking soda: helps the cookies rise
1/2 teaspoon ground allspice: deepens flavor complexity
1/2 teaspoon freshly grated nutmeg: adds aroma
1/4 teaspoon cayenne: intensifies spiciness
1/4 teaspoon baking powder: adds lightness
1/2 cup (1 stick) unsalted butter, room temperature: provides richness
3/4 cup granulated sugar: balances the spice
1/2 cup molasses: gives color and chewiness
1 large egg: binds the dough
2 cups confectioners’ sugar: used for icing
1/4 cup meringue powder: stabilizes the icing
Cinnamon candies or chocolate chips: for decorating

Instructions

Whisk together flour, ginger, cinnamon, black pepper, salt,
baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.

In a large bowl, beat butter and granulated sugar until pale
and fluffy, about 3 minutes. Add molasses and egg; mix until smooth.

Gradually mix in dry ingredients until dough forms. Divide dough in half, wrap in plastic, and refrigerate for at least 2 hours or overnight.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll one dough disk to 1/4 inch thickness on a floured surface. Cut into shapes using cookie cutters and place on prepared sheets. Freeze for 15 minutes.

Bake 12 minutes, rotating sheets halfway through. Cookies should be firm but not browned. Cool 5 minutes, then transfer to racks to cool completely.

To make icing, beat confectioners’ sugar, meringue powder, and 3 tablespoons water until smooth and thick.

Pipe icing onto cooled cookies and decorate with candies. Let sit for at least 1 hour to harden.

Notes

Chill dough to prevent spreading during baking.
Use fresh spices for maximum flavor intensity.
Adjust cayenne or black pepper for milder spice.
Store in airtight containers for up to a week or freeze undecorated cookies.

https://cookfavorite.com/the-spiciest-gingerbread-cookies-ever/

**********************************************************************

Pfeffernusse
By: Julia Foerster

How to make authentic Pfeffernusse! These traditional German
iced gingerbread cookies are made with white pepper, cinnamon,
and are a classic Holiday treat.

Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 1 day
Total Time: 1 day day 32 minutes
Servings: 32

Ingredients

For the Cookies:

2 cups all-purpose flour
1/2 tsp baking soda
6 Tbsp unsalted butter
1/4 cup honey
1/2 cup brown sugar
1/2 tsp cloves
1/2 tsp all-spice
2 tsp cinnamon
1/2 tsp finely ground white pepper

For the Glaze:

1 egg white
1 Tbsp honey
1 cup powdered sugar

Instructions

In a measuring jug, combine flour and baking soda. Set aside.

In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture. (See notes if the dough is crumbly)

Let the dough cool to room temperature, then shape it into a ball and wrap it with plastic wrap. Refrigerate for 20-30 minutes.

Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.

Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.

To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.

Notes

Make sure to measure the flour correctly. I recommend weighing
the flour or using the spoon and level method if you use measuring cups.

Take the mixture off the heat after it comes to a boil. You shouldn’t boil the mixture for an extended time otherwise you lose too much moisture.

If the dough is crumbly after adding the flour add a few tablespoons of heavy cream until you have a shiny, wet-looking dough.

Traditionally the dough should rest at least overnight but because this recipe uses baking soda and not Hirschhornsalz which is difficult to find outside of Germany the dough should be used right away after 30 minutes in the fridge.

https://platedcravings.com/pfeffernusse/

MMMmmm spicy & toasty!

December 13, 2025

We all have reason to eat better! 🌞

English subs. It's viral.

December 13, 2025

When a regular at his restaurant stopped showing up, the chef went looking for him

https://www.democraticunderground.com/12673477

December 13, 2025

Magic Elixir ❤️ 🐱🐶 🐱🐶 🧡

December 13, 2025

Cooking For One...Or Two: Something For Breakfast/Brunch? 🌞

Good Morning Muffin
This recipe makes 6 muffins
—
bake some for friends and
freeze the rest in twos.

135g (4 3/4oz)plain flour, sifted
1 tsp baking powder
35g (1 1/4oz)golden caster sugar
pinch of salt
1 egg
50ml (1 2/3oz)sunflower oil
85ml (3oz) milk
80g (3oz) blueberries
80g (3oz) raspberries

Preheat the oven to 200°C/400°F/gas
mark 6. Line a 6-hole muffin tin with
muffin papers.

In a large bowl, thoroughly mix together
all the ingredients. Spoon the mixture into
the muffin tin, filling the papers to the top.
Bake for 20-25 minutes or until they are
golden. To test if they are cooked in the
middle, insert the point of a knife or a
skewer — if it comes out clean, they are
ready. If the mixture is still loose, put them
back in the oven for a few more minutes.

Remove from tin and cool on a wire rack.
To freeze, wrap in clingfilm or place in a
small freezer bag when cool and freeze for
up to 1 month.

**************************************************************

Bircher Muesli

Muesli:

400g (14oz) porridge oats
175g (5oz) bran
180g (6 1/3) toasted mixed nuts - such as almonds, walnuts, Brazil, etc
200g (7oz) chopped mixed dried organic fruit — such as figs, apricots, apples,
dates, etc

To serve:

1 small pot of natural yoghurt
Handful of fresh berries, such as strawberries, raspberries, blackberries
1/2 apple, grated
1 tsp toasted hazelnuts

Mix all the muesli ingredients together and store in an airtight tin.

To serve, mix a teacup of the muesli, natural yoghurt, berries, grated
apple and hazelnuts together and stand overnight in the fridge or for
an hour or so.

Spoon into a glass bowl. Serve with more fresh fruit and honey.

****************************************************************

Porridge

50g (1 3/4oz) oatmeal
150ml (5 oz) milk

Put the oatmeal and milk into a saucepan with 150ml water and
bring to the boil. Turn down the heat and simmer for about 5
minutes — it is important to cook the oatmeal.

Serve with double cream and brown sugar or yoghurt and honey.
You can also add all sorts of other delicious goodies to the porridge,
such as sultanas, desiccated coconut, toasted almonds, hazelnuts,
dried cranberries — let your taste buds run wild!

******************************************************************

Sweet, Hot and Sour Melon with Prosciutto

1 tbsp mint jelly
The tip of a bird’s eye chilli, finely chopped
Tiny piece of garlic, chopped
1/2 cantaloupe melon, very ripe
3 slices of prosciutto
2 fresh mint leaves, finely chopped
Focaccia bread, to serve

Heat up the mint jelly, chilli and garlic with 1 tablespoon of
water in a pan and simmer for 1 minute. Set aside to cool
completely.

Cut the melon into long slices and remove the skin. Arrange
the melon on a plate and drape the prosciutto over it. Spoon
over the cooled sauce and garnish with the chopped mint.
Serve with focaccia bread.

**************************************************************

French Toast with Fried Tomatoes

1 beefsteak tomato, halved
1 Portobello mushroom
A little oil
1 egg
2 tbsp milk
Salt and freshly ground black pepper
1 thick slice of delicious white bread
A little butter
25g (1 oz) Cheddar cheese, grated

Preheat the grill to its highest setting.

Fry the tomato and the mushroom in a little oil, then set aside
and keep warm. Beat the egg with the milk in a shallow dish
and season with salt and pepper. Dip the bread in the egg mix
and soak it well. Fry the bread in the frying pan with a little butter
until it is golden — about 1/2 minutes on each side. Top the
French toast with the tomato and scatter with the cheese, then
grill for few minutes until it has melted. Serve with the fried
Portobello mushroom.

All the above from "Cooking for One 150 Delicious Recipes"
https://www.goodreads.com/book/show/4396434-cooking-for-one

One or more of these should start you up happy!

December 13, 2025

Cooking For One...Or Two: Something For Breakfast/Brunch? 🌞

Good Morning Muffin
This recipe makes 6 muffins
—
bake some for friends and
freeze the rest in twos.

135g (4 3/4oz)plain flour, sifted
1 tsp baking powder
35g (1 1/4oz)golden caster sugar
pinch of salt
1 egg
50ml (1 2/3oz)sunflower oil
85ml (3oz) milk
80g (3oz) blueberries
80g (3oz) raspberries

Preheat the oven to 200°C/400°F/gas
mark 6. Line a 6-hole muffin tin with
muffin papers.

In a large bowl, thoroughly mix together
all the ingredients. Spoon the mixture into
the muffin tin, filling the papers to the top.
Bake for 20-25 minutes or until they are
golden. To test if they are cooked in the
middle, insert the point of a knife or a
skewer — if it comes out clean, they are
ready. If the mixture is still loose, put them
back in the oven for a few more minutes.

Remove from tin and cool on a wire rack.
To freeze, wrap in clingfilm or place in a
small freezer bag when cool and freeze for
up to 1 month.

**************************************************************

Bircher Muesli

Muesli:

400g (14oz) porridge oats
175g (5oz) bran
180g (6 1/3) toasted mixed nuts - such as almonds, walnuts, Brazil, etc
200g (7oz) chopped mixed dried organic fruit — such as figs, apricots, apples,
dates, etc

To serve:

1 small pot of natural yoghurt
Handful of fresh berries, such as strawberries, raspberries, blackberries
1/2 apple, grated
1 tsp toasted hazelnuts

Mix all the muesli ingredients together and store in an airtight tin.

To serve, mix a teacup of the muesli, natural yoghurt, berries, grated
apple and hazelnuts together and stand overnight in the fridge or for
an hour or so.

Spoon into a glass bowl. Serve with more fresh fruit and honey.

****************************************************************

Porridge

50g (1 3/4oz) oatmeal
150ml (5 oz) milk

Put the oatmeal and milk into a saucepan with 150ml water and
bring to the boil. Turn down the heat and simmer for about 5
minutes — it is important to cook the oatmeal.

Serve with double cream and brown sugar or yoghurt and honey.
You can also add all sorts of other delicious goodies to the porridge,
such as sultanas, desiccated coconut, toasted almonds, hazelnuts,
dried cranberries — let your taste buds run wild!

******************************************************************

Sweet, Hot and Sour Melon with Prosciutto

1 tbsp mint jelly
The tip of a bird’s eye chilli, finely chopped
Tiny piece of garlic, chopped
1/2 cantaloupe melon, very ripe
3 slices of prosciutto
2 fresh mint leaves, finely chopped
Focaccia bread, to serve

Heat up the mint jelly, chilli and garlic with 1 tablespoon of
water in a pan and simmer for 1 minute. Set aside to cool
completely.

Cut the melon into long slices and remove the skin. Arrange
the melon on a plate and drape the prosciutto over it. Spoon
over the cooled sauce and garnish with the chopped mint.
Serve with focaccia bread.

**************************************************************

French Toast with Fried Tomatoes

1 beefsteak tomato, halved
1 Portobello mushroom
A little oil
1 egg
2 tbsp milk
Salt and freshly ground black pepper
1 thick slice of delicious white bread
A little butter
25g (1 oz) Cheddar cheese, grated

Preheat the grill to its highest setting.

Fry the tomato and the mushroom in a little oil, then set aside
and keep warm. Beat the egg with the milk in a shallow dish
and season with salt and pepper. Dip the bread in the egg mix
and soak it well. Fry the bread in the frying pan with a little butter
until it is golden — about 1/2 minutes on each side. Top the
French toast with the tomato and scatter with the cheese, then
grill for few minutes until it has melted. Serve with the fried
Portobello mushroom.

All the above from "Cooking for One 150 Delicious Recipes"
https://www.goodreads.com/book/show/4396434-cooking-for-one

One or more of these should start you up happy!

December 13, 2025

Julia Child Un Par Un: SAUCE VINAIGRETTE🌞

SAUCE VINAIGRETTE
[French Dressing]

For: salads and simple marinades

The basic French dressing of France is a mixture of good wine
vinegar, good oil, salt, pepper, fresh green herbs in season, and
mustard if you like it. Garlic is employed usually only in southern
France. Worcestershire, curry, cheese, and tomato flavorings are not
French additions, and sugar is heresy.

The usual proportion of vinegar to oil is one to three, but you
should establish your own relationship. Lemon juice or a mixture of
lemon and vinegar may be used, and the oil may be a tasteless salad
oil, or olive oil. For salads, make the dressing in the empty bowl or
a jar, so that all ingredients are well blended and flavored before the
salad is mixed with the dressing. And be sure the salad greens are
perfectly dry so the dressing will adhere to the leaves. Salad
dressings are always best when freshly made; if they stand around
for several days they tend to acquire a rancid taste.

For about 1/2 cup
1 1/2 to 2 Tb good wine vinegar or a mixture of vinegar and
lemon juice
1/8 tsp salt
Optional: 1/4 tsp dry mustard
6 Tb salad oil or olive oil
Big pinch of pepper

Either beat the vinegar or lemon juice in a bowl with the salt and
optional mustard until the salt is dissolved, then beat in the oil by
droplets, and season with pepper, or place all ingredients in a
screw-top jar and shake vigorously for 30 seconds to blend
thoroughly.

Optional: 1 to 2 Tb minced green herbs, such as parsley,
chives, tarragon, basil; or pinch of dried herbs.

Stir in the optional herbs and correct seasoning just before
dressing the salad.

VARIATIONS

Sauce Ravigote
[Vinaigrette with Herbs, Capers, and Onion]

For: cold or hot boiled beef, boiled chicken, boiled fish, pig’s
feet, calf’s head, and vegetables

1 cup vinaigrette
1 tsp chopped capers
1 tsp very finely minced shallot or green onions
2 Tb minced fresh green herbs, parsley, chives, tarragon,
chervil, or parsley only

Stir all the ingredients into the vinaigrette and taste for seasoning.

Vinaigrette a la Créme
[Sour Cream Dressing—Dill Sauce]

For: cold eggs, vegetables, and cold or hot fish

1 egg yolk
4 Tb whipping cream or sour cream
1/2 cup vinaigrette
Lemon juice to taste
2 Tb minced fresh green herbs, parsley, chives, tarragon,
chervil, burnet, or just dill

Beat the egg yolk and cream in a bowl until thoroughly blended.
Then beat in the vinaigrette in a stream of droplets as though
making a mayonnaise. Season to taste with lemon juice, and stir
in the herbs.

Sauce Moutarde
[Cold Mustard Sauce with Herbs]

For: cold beef, pork, and vegetables

2 Tb prepared mustard, preferably the strong Dijon type
3 Tb boiling water

Rinse a small mixing bowl in hot water. Add the mustard and beat
with a wire whip, adding the water by droplets.

1/3 to 1/2 cup olive oil or salad oil

Again by droplets, beat in the olive oil to make a thick, creamy
sauce.

Salt and pepper

Lemon juice

1 to 2 Tb parsley or minced fresh green herbs
Beat in salt, pepper, and lemon juice to taste.
Then beat in the herbs.

From "Mastering the Art of French Cooking Vol. 1"
https://www.goodreads.com/book/show/13014550-mastering-the-art-of-french-cooking-volume-1

Now your salads will have panache!

justaprogressive

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Magic Elixir ❤️ 🐱🐶 🐱🐶 🧡

Cooking For One...Or Two: Something For Breakfast/Brunch? 🌞

Cooking For One...Or Two: Something For Breakfast/Brunch? 🌞

Julia Child Un Par Un: SAUCE VINAIGRETTE🌞

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