Simply Mrs. Edwards

{just the life of a new wife}


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Ginger Softies

Just a quick post to share a favorite Christmas cookie recipe. Although, I think they’re far too good to only make at Christmas! Hope you enjoy these ginger softies, as I fondly call them :)

Ginger Softies | Simply Mrs. Edwards

Ginger Softies

  • 2 c. sugar + extra for rolling cookies in
  • 1 1/2 c. softened butter
  • 2 eggs
  • 1/2 c. molasses
  • 4 1/2 c. flour
  • 4 tsp. baking soda
  • 2 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  1. Cream together sugar, softened butter, eggs, and molasses. Set aside.
  2. In a separate bowl sift flour, baking soda, ginger, cloves, and salt.
  3. Add dry ingredients to creamed mixture. Mix until just combined.
  4. Chill dough for about 30 minutes, or until firm.
  5. Shape into 1 inch balls and roll in sugar to coat. Place on greased sheet pans about 2 inches apart.
  6. Bake at 350 F for 8-12 minutes, or until set. Be careful not to bake these too long! You’ll want to pull them out when they start to crack and still have some moisture on the top.
  7. Cool on wire racks and ENJOY!

These cookies could make a perfect snack for a certain white bearded jolly man :)

Ginger Softies | Simply Mrs. Edwards

I hope that you have a great Christmas with those who you love the most!

Holly & jolly,
Mrs. Edwards


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Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies // Simply Mrs. Edwards

A few months ago, I took the plunge and began cutting gluten out of my diet. It has been the roughest yet most rewarding diet change I’ve ever made. Cutting gluten out has helped me immensely with migraines but sometimes I crave the stuff like nobody’s business. I love baking and have really missed being able to easily (and inexpensively) whip up a loaf of bread or batch of cookies. Well, I think I’ve finally found a good solution for my cookie cravings! And guess what…it only requires 3 ingredients, all of which you most likely have in your cupboard! These cookies are amazing, even if you don’t have to avoid gluten like the plague.

Flourless Peanut Butter Cookies

  • 1/2 cup peanut butter
  • 1/4 cup packed brown sugar
  • 1 egg
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl and mix thoroughly.
  3. Line a baking sheet with parchment paper and drop the dough in teaspoon sized dollops.
  4. Place sheet in the freezer for about an hour. Remove from freezer and using a fork, flatten cookies.
  5. Bake for 7-10 minutes. Let cool completely on the pan and remove with a spatula.
  6. ENJOY!

This makes a pretty small batch, which is great for me because I may or may not be tempted to eat them all in one sitting. The recipe can easily be doubled or tripled if you’d like. Hope you love these just as much as I do!

Flourless Peanut Butter Cookies // Simply Mrs. Edwards

Thankful for cookies,
Mrs. Edwards

 


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Soufflé So Fancy

The other night, I was on quite the cooking binge. I made an amazing Pasta Pie (recipe to come soon, promise!) and for dessert I was craving something rich and sweet. Although I’d never tried my hand at making any type of soufflé, I figured it was high time. One stipulation:  it had to be an easy and fail-proof recipe, but most importantly delicious. Voila!20120127-204047.jpg Admittedly,  they were much more cakey than your typical airy soufflé. Either way, they were chocolate and they were GOOD.

Individual Chocolate Soufflés (an adaptation of this recipe over here.)

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup cocoa
  • 3/4 teaspoon baking powder
  • 1/2 cup whipping cream
  • 1 tablespoons powdered sugar
  1. Preheat oven to 325 degrees.
  2. Grease and sugar four 6-ounce ramekins.
  3. In large mixing bowl, beat butter, sugar and vanilla until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Scald milk (not sure how? watch this video).
  6. Sift together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
  7. Divide batter evenly among ramekins.
  8. Place ramekins in an 8-inch square pan. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
  9. Remove pans from oven and let ramekins stand in water for 5 minutes.
  10. Remove ramekins from water and let cool slightly.
  11. You can serve in dish or invert onto dessert plates.
  12. For topping: beat whipping cream and powdered sugar in small mixing bowl until stiff and spoon onto warm soufflés.
  13. ENJOY!

Hope you enjoy this just as much as we did! These tasty treats have a very good chance of making a reappearance for Valentines day :)

Love,
Mrs. Edwards


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Afterhours Baking

It is 1:40am…guess what I just finished? These puppies:

After dinner I managed to take a 3hr pre-bed nap (as my Dad calls them), so I was wide awake at midnight. I’ve had some rapidly ripening bananas in my kitchen and Josh has been subtly hinting at banana bread for a few days. So, I spent the wee hours baking up these amazingly delicious Banana Chocolate Chips Muffins.

The recipe, as most of my recent favorites, originated from allrecipes.com (see the original here). This one however, I tweaked to make my own. See my adjustments below:

Ingredients:

  • 1 3/4 c. all-purpose flour
  • 3/4 c. sugar 6 Tbsp. sugar + 6 Tbsp. brown sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 c. vegetable oil
  • 1/2 c. plain yogurt 1/2 c. sour cream
  • 1 tsp. vanilla extract
  • 1 c. mashed ripe bananas
  • 3/4 c. chocolate chips

I added:

 

  • 1/2 tsp. cinnamon
  • 1 splash of milk

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar(s), baking powder, baking soda, salt, and cinnamon
  3. In another bowl combine egg, oil, sour cream (or yogurt), and vanilla
  4. Mix wet and dry ingredients together until just combined
  5. Fold in bananas and chocolate chips
  6. Add a splash of milk if its looking too dry
  7. Fill greased muffin cups two-thirds full
  8. Bake for 20-25 mins. or until a toothpick comes out clean
  9. Cool for about 5 minutes and ENJOY!

These definitely make it onto my favorites list, Josh’s too! I’ve already eaten 4 and the rest don’t stand much of a chance of survival through tomorrow (err, I mean today?) Off to bed I go! :)

Full of chocolatelybananadeliciousness,
Mrs. Edwards