Archive for November, 2008|Monthly archive page

Uh-mazing Gingerbread



Nerd has been begging me to make gingerbread for months, so I was ecstatic when I found this recipe in December’s Cooking Light! 

  • 11.25  ounces  all-purpose flour (about 2 1/2 cups)
  • 2  teaspoons  baking soda
  • 1 1/2  teaspoons  ground ginger (I used 1 t fresh shredded/squeezed ginger and 1/2 t ground)
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground cloves
  • 1/2  cup  packed brown sugar
  • 1/4  cup  canola oil
  • 1  large egg
  • 2/3  cup  molasses
  • 1  (4-ounce) container unsweetened applesauce
  • 1/2  cup  nonfat buttermilk
  • Cooking spray



1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cloves) in a bowl, stirring well.

3. Combine sugar, oil, and egg in a large bowl; beat with a mixer at medium speed until combined. Stir in molasses and applesauce.

4. Add flour mixture and buttermilk alternately to egg mixture, beginning and ending with flour mixture. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted into the center comes out clean.

5. Cool in pan on a wire rack for 15 minutes. Cut into squares.




After all was baked and done, Nerd informs me that he was really wanting little men to bite the heads off of! I told him to suck it up and try it… AND he said it was “uh-mazing.”  Since he’s not to fond of sweets I typically end up eating whole pies and batches of cookies. This time, I sent up the rest of the bread to the engineering lab. Apparently I didn’t bake enough, because flogging commenced over the last piece! 


Happy Early Turkey Day!!


Fun Fun!!

One of the lovely children that I babysit gave me these guys for my birthday (she especially liked that they had butts)! I cooked with them tonight and they kept a grin on my face, as I would hang them over the mixing bowls exposing their arses.
I recommend them for gifts for Christmas you can find them here.

Also… HAPPY Turkey Week!!!! Kristamas (my birthday) falls on T-Day this year!! Fun!

Take a look at my card table!! Covered with everything I plan to cook with this week!

Stay tuned to catch a glimpse of what I’m cooking this week!!
I already made this and these.

Veri Veri Teriyaki Tofu

My favorite thing at any chinese restaurants is the Tofu Delight. Yummy crispy/yet soft tofu morsels of goodness mixed with a variety of stir-fried veggies and water chestnuts…

I finally gathered all my innards and took a stab at tofu…
The most interesting part of this adventure was “pressing” the tofu to rid it of water… which I learned how to do here I had to get real creative… my pressing agent was a cutting board piled high with can goods and brown sugar (I’m kicking myself for not taking a picture)!


1 pkg. pressed tofu
1/4 cup Veri Veri Teriyaki (for marinading)
4 T Veri Veri Teriyaki (for stir-frying)
2 T soy sauce
1 T balsamic vinegar (this was a sporadic addition…)

Marinate pressed tofu for approximately 30 minutes
Move marinated tofu to wok,, add rest of ingredients and stir-fry for approximately 20 minutes, stirring frequently.

Overall, it was very easy!
This would be best served with rice, but I was trying to South Beach it… so I refrained 🙂


Crock Pot Hawaiian Drumsticks

Hey there!! Been a while… As the last few weeks of school winds down, so does my free time 😦

So… I was looking for a yummy crock pot drumstick recipe, I found this one; I halved it
though, because my crock is teeny!


5 drumstricks
1/2 cup ketchup (I like the one w/o corn syrup! Bleh!)
1/2 cup packed brown sugar
1/4 cup Soy Vay in Veri Veri Teriyaki
1 T of freshly grated ginger (kept this the same b/c I love the stuff)
(I omitted the sesame oil… simply b/c mine expired months ago)

Mix all ingredients, and pour over drumsticks in crock pot and let cook for approximately 5 hours. Mine were falling off the bone.. YUM!!!!

They were especially delish over sticky rice (which is apparently the only way I know how to make rice).