Molasses Cookies

Simple autumn cookie recipe

This recipe is featured on RecipeNewZ

Source: adapted from Allrecipes

Taste: 4 out of 5

Difficulty: 1 out of 5

Ingredients
• 3/4 cup margarine, melted (1215 cal)
• 1 cup white sugar (780 cal)
• 1 egg (70 cal)
• 1/4 cup molasses (245 cal)
• 2 cups all-purpose flour (910 cal)
• 2 teaspoons baking soda mixed with 1 tbsp apple vinegar
• 1/2 teaspoon salt
• 2 teaspoon ground orange zest
• 1/2 cup white sugar (390 cal)
Total: 30 cookies, 3610 cal, 120 cal / cookie

Directions
1. Combine all the ingredients using a mixer. Cover, and chill dough for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto baking sheets lined with parchment paper.
3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Afterthoughts
These cookies are very soft and chewy, but it seems I am not a huge fan of molasses. I will try them next time with brown sugar instead :-)

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Summary only...

Cheese Bread

Super easy and delicious, especially when served warm out of the oven. A perfect accompaniment for any autumn meal and my October SRC assignment.
Source Kitchen Trial and Error blog

Taste 5 (out of 5)

Difficulty 1 (out of 5)

Ingredients
• 2 eggs (140 cal)
• 3 tbsp canola oil (360 cal)
• 1 cup milk (120 cal)
• 1 tablespoon sugar (45 cal)
• 1 teaspoon salt
• 2 cups all-purpose flour (910 cal)
• 2 tsp baking powder
• 1 1/2 tsp mustard powder
• 1 tsp garlic powder
• 2 cups of shredded cheddar cheese (660 cal)
Total: 2235 cal, 10 slices, 225 cal / slice

Directions
1. Mix the eggs, the oil, the milk, the sugar and the salt.
2. Add the dry ingredients and mix until there are no lumps.
3. Mix in the shredded cheese.
4. Line a loaf pan with parchment paper and pour in the batter.
5. Bake for 45 minutes in an oven preheated to 375F.
6. Serve warm.

Afterthoughts
1. I am not sure whether it’s a crustless quiche, a biscuit or bread, but it’s certainly very tasty, especially warm out of the oven. It’s very easy to finish half the loaf. There is a lot of cheese in this bread, but it does not in the slightest feel greasy or heavy.
2. If you don’t finish the loaf on the first day, seal it in a zip lock bag, store in the fridge and reheat in microwave (but of course chances are you won’t have any leftovers).
3. I greased the loaf pan very thoroughly with shortening, but the bread was all stuck to the pan (I suppose because of the melted cheese) and it was extremely difficult to take the bread out and then to wash the pan. Next time I will definitely use parchment paper, and maybe grease it too.
4. Saving the best for last ;-) : if you have not visited Kate’s blog Kitchen Trial and Error yet, you certainly should. She has lots of great recipes, both sweet and savory, and I’ve been reading and loving it for a long time. And I am not saying that just because my blog is called Cookbook of Trial and Error :-). I think my next trial (and I hope a successful one) from Kate’s blog will be her caramel corn, something I’ve been wanting to make for a year now.

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Summary only...

Cheese Cake with Sour Cream

Tangy, light, delicious and as low calorie as a cheese cake can be

This recipe is featured on RecipeNewZ

Source: a friend’s mom

Taste 5 out of 5

Difficulty 2 out of 5

Ingredients
For the base
• 130 g animal crackers (520 cal)
• 70 g melted butter (500 cal)
For the cheese layer
• 400 g farmers cheese (310 cal)
• 100 g buttermilk or yogurt (65 cal)
• 1 tsp vanilla extract (10 cal)
• 2 eggs (140 cal)
• 2/3 cup sugar (510 cal)
For the top layer
• 300 g sour cream (640 cal)
• 1/3 cup sugar (255 cal)
Total 2950 cal, 12 servings, 245 cal/serving

Directions
1. Crush the animal cracker in a food processor to a powder consistency. Transfer the cracker powder into a clean bowl and mix with the melted butter. Press the resulting mixture into a greased 9 inch cake pan – you don’t need to coat the sides of the pan, only the bottom. You can also use a 5”x7” square Pyrex pan, if you want to make cheese cake squares.
2. In a food processor, mix together all the ingredients for the cheese layer to uniform consistency and pour onto the cracker layer.
3. Bake for 5 minutes in an over preheated to 400F/200C and then for another 15 minutes at 350F/180C.
4. In the meantime mix the sour cream with the sugar. After the cake has been baking for 20 minutes, take it out of the oven; pour the sour cream on top of the cake and bake for another 5 minutes.
5. Let the cake cool at room temperature and then chill in the fridge for another 2 hours before serving.

Afterthoughts
• This is a really delicious light cheese cake. Using quark or farmer’s cheese is a great alternative to cream cheese; it has almost 5 times less calories and is not as heavy and greasy. It also has this nice tanginess to it. If you don’t have quark or farmer’s cheese, no worries, you can use 500 g of Greek yogurt instead of farmer’s cheese and buttermilk.
• The only mistake I’ve made with this cake was the bottom layer, next time I will use cracker crumbs, not powder, and will add less butter. In my case the base was too soggy.

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