Soft Ginger Cookies from Nora

Please Pass the Recipe


  • 2 ¼ cups (281g) all-purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cups (170g) butter, softened
  • 1 cup (200g) brown sugar
  • 1 large egg, room temperature
  • ¼ cup (84g) molasses
  • 4 tablespoons granulated sugar, for rolling


Preheat oven to 350°F. Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter, and sift into a bowl. Set aside. In a large bowl, mix together the butter and brown sugar until light and fluffy. Beat in the egg. Then, stir in the molasses. Add the sifted ingredients into the molasses mixture.

Shape the dough into 1-inch sized balls, rolling them into the granulated sugar. Place the cookies a couple of inches apart onto a lined baking sheet, flattening slightly. Bake for 8-10 minutes, letting them cool before transferring to a wire rack to…

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Spice Rubbed Chicken with Creamy Herb Polenta

This meal makes enough to serve two people. Double recipe to serve four people. Triple or quadruple the recipe to serve more people.


For Chicken:
1 tsp fine sea salt
1/2 tsp black pepper
1/2 tsp ground cayenne pepper
1/2 tsp Mexican style hot chilli powder
1/2btsp ground paprika
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp dried oregano
1.5 lb bone-in, skin-on split chicken breast, cleaned and patted dry
2 TBSP Grapeseed oil
1 medium spanish onion, medium diced
4 garlic cloves, minced
2 15oz. cans diced tomatoes
3/4 cup chicken stock
1 TBSP minced cilantro

For Polenta:
3 1/2 cups salted water, more as needed
1 1/2 cups polenta corn grits (I used Bob’s Red Mill)
1/2 cup freshly grated parmesan cheese
1/4 cup freshly grated gouda cheese
1/4 cup heavy whipping cream
2 TBSP freshly chopped flat-leaf parsley
1 TBSP unsalted butter
TT salt

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