Lebanese Lentil Soup

Last winter, my husband an I stayed for a few days in Trieste, Italy. We enjoyed the local cuisine, which was like mountain Italian food (beefy goulash soup with gnocchi, for example), but I was so excited to find a Lebanese restaurant there. That's hard to find where we live. We went there for a meal and enjoyed some lentil soup when it was very cold outside. After we came home, I found this recipe and re-created the soup, but I liked it even better made at home. I was able to make it a little thicker. I made it about 5 times last winter and my 14-year old son loved it too. It's still warm here right now, but the weather is getting a little cooler, so maybe I can make this one again soon. 

When this is freshly made, it is thinner than shown in the photos. The photo is some of the soup that I had frozen, then warmed up. It thickens a lot in the fridge, and especially in the freezer. But I can report that it freezes really well!

Lebanese Lentil Soup

adapted from Plant Based Folk

1 tablespoon Olive oil
1 large Brown onion diced
2 medium Carrots diced
2 small Celery stalks diced
2 cloves Garlic crushed
1½ cups dry red lentils 

¼-½ cup Short grain white rice or medium grain
8 Cups Vegetable stock or 10 cups (you can adjust the thickness of this lentil soup)
1 medium Fresh lemon juiced
1 teaspoon Ground turmeric
1 ½ teaspoon Ground cumin
1 handful Fresh parsley chopped, divided into two portions (use 2 TBS dry if you don't have fresh)
1 pinch Salt or to taste
½ teaspoon Cracked black pepper or to taste
 Lemon wedges, for serving

1. In a large pot, heat olive oil over medium-high heat. Add the diced onion, crushed cloves of garlic, and spices. Cook until the onions have softened. Add the red lentils and stir until they are coated in the olive oil. Pour in the vegetable stock and add the rice. Cover and cook on medium heat for 15 minutes.
Add the diced celery and carrot. Simmer for another 10 minutes with the lid on. Turn off the heat and stir in half of the chopped fresh parsley and the lemon juice.

2. Blend the soup with an immersion blender until the soup is partially smooth but still has some chunky bits. Do a taste test and adjust with salt if needed. Garnish with additional parsley and serve with lemon wedges to squeeze into the soup to your liking.

-Leftovers are great in the fridge! Also, this soup freezes well. I thawed overnight in the fridge and then warmed it up gently on the stove.-

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Brazilian Vinaigrette

This salad is SO good!! The name makes it sound like a salad dressing, but it's actually a salad. We actually first had this in Puglia- southern Italy- at an authentic Brazilian restaurant. I loved how fresh it was and how it went with grilled meat so well. I brought this to a BBQ and people mistook it for salsa- lol- it's actually really good with tortilla chips too! But it's meant to go with grilled meats. (There is parsley- not cilantro- in this.) Note: The original recipe called for a green bell pepper. I prefer red, orange, or yellow, so I with an orange one instead.

Brazilian Vinaigrette 
adapted from Our Best Bites

4 large tomatoes diced small (about 2 cups)
1 medium white onion or 1/2 large diced small (about 1 cup)
1 green (or any color) bell pepper diced small (about 1 cup)
1/4 cup minced flat-leaf parsley
1/2 cup avocado or olive oil
4 tablespoons white vinegar or white wine vinegar, or half and half
1 teaspoon kosher salt
1/4 teaspoon black pepper

1. Add all ingredients to a bowl and toss to combine. Chill for at least an hour (and up to a few) before using. Keep in mind that flavors, including salt, intensifies after sitting so taste when ready to serve and you can always add additional salt, if needed. You may also add more vinegar if you prefer.

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Cloverleaf Rolls (NYT)

These rolls were really good- I made them months ago and still remember. Although I had a bad cold and could only taste a little bit, lol, they still were great. I should make them again so I can get the full experience. They were fun to make too, and have such a cute shape. 

Cloverleaf Rolls (NYT)  

adapted from NYT and here

2 1/4 t active dry yeast
2 T sugar, divided
1/2 c warm whole milk
6 T butter & more for the pan, divided
2 c flour
1 t kosher salt
1 large egg

sea salt or kosher salt, for sprinkling

1. Stir yeast and 1 t sugar into milk. Set aside until foamy, about 5 min. Melt 4 T butter. In bowl of a stand mixer with dough hook attached, combine remaining sugar, flour and salt. With mixer on low, add yeast mix and egg; knead until dry ingredients have been incorporated and dough is smooth, about 5 – 10 min. Carefully add melted butter (the dough will slosh around in the butter for a few min but will eventually absorb it all) and continue to knead dough until smooth, increasing speed to medium, another 5 – 10 min. Dough will be shiny and elastic; if it’s at all sticky, scrape down sides of bowl and gather dough into a neat ball (no need to add extra flour). 

2. Cover bowl with plastic wrap or a bowl cover and set aside to rise in a warm place until doubled, about 1 – 2 hours. Butter a standard 12 cup muffin tin. Gently tip dough out onto a work surface (I use a large cutting board). You shouldn’t need flour at this point. Divide dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into 1 cup. Do the same with the rest of the dough, until all the muffin cups are filled. Cover tray lightly with plastic wrap and set aside to double again, about 45 min – 1 hour. The dough should look puffy and spring back slowly when pressed gently. 

3. Heat oven to 375 F. Melt remaining 2 T butter. Remove plastic wrap and without deflating dough, gently brush rolls with butter. Bake until puffed and golden, about 10 – 12 min. Remove, brush with more butter and sprinkle with sea salt. Serve warm.

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Peanut Butter Mousse Pie (No-Bake)

We all LOVED this pie. I was looking for a recipe for this pie ever since tasting a similar one at Mo's Seafood Restaurant in Seaside, OR last summer. Four of us shared one slice of Mo's giant pie after our meal and it was SO GOOD!! It took me awhile to find and make this recipe, but I'm so glad I finally did. It was really similar to Mo's and pretty easy to make. This recipe is no-bake. You do have to use the stove to melt butter and later, chocolate. 

Peanut Butter Mousse Pie (No-Bake) 

adapted from Crowded Kitchen

Crust:

22 oreos
5 tbsp melted butter

Mousse:
12 oz cream cheese, room temperature
1 ½ cups smooth peanut butter
1 ½ cups powdered sugar
½ tsp vanilla extract
¼ tsp salt
1 ½ cups heavy cream, cold

Ganache:
4 oz semisweet chocolate, chopped
½ cup heavy cream
Peanut butter cups, for topping (optional)

1. To the mixing bowl of a food processor, add the chocolate sandwich cookies and the melted butter. Pulse repeatedly, until a fine crumb forms. Using your fingers first, and then the bottom of a measuring cup, smooth and compress the cookie and butter mixture into the bottom and up the sides of a pie tin. Move the prepared tin to the refrigerator while you make the mousse filling.

2. To a large mixing bowl, add the cream cheese and beat on medium speed until fluffy, about 2 minutes. Add in the peanut butter, powdered sugar, vanilla and salt, and beat on medium speed for another minute. Add in the heavy cream and beat until the mixture is super light and fluffy, about 3 minutes.

3. Pour the mousse mixture into the prepared pie tin and use an offset spatula or another long, flat tool to smooth it out. Move to the refrigerator and chill until the mousse firms up, about 2 to 3 hours.

4. On the stove, heat the ½ cup of heavy cream until it's steaming hot, but not boiling. To a small mixing bowl, add the chocolate. Pour the heated heavy cream over the chocolate, and let the mixture sit for 1-2 minutes, then whisk the mixture until the chocolate is fully melted and evenly incorporated into the heavy cream.

5. Pour the ganache over the top of the pie and use an offset spatula or another long, flat tool to smooth out the ganache. Optionally, top with halved or quartered peanut butter cups along the edges of the pie. Move to the fridge and chill until set, about 30 to 60 minutes.

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Spanish Magdalena Muffins

I had these lemon-scented muffins sometimes growing up in Spain, and as an adult, I was able to find them in Portugal for my kids. Now in Italy, I get them during "Spanish Week" at Lidl, lol. But they're not always available, so when they're not, here is a great, easy recipe for them. They do use a lot of olive oil. That's not a problem for me here; since good-quality olive oil is so inexpensive, and I always have a lot on hand. If you're in the US, a cheaper olive oil would probably work fine. 

Note: Batter must be chilled before baking. 

Spanish Magdalena Muffins

adapted from The Mediterranean 

1 3/4 cups all-purpose flour (210g)
1 3/4 teaspoons baking powder
1/4 teaspoon kosher salt
3 large eggs, at room temperature
3/4 cup granulated sugar (150g), plus extra for sprinkling
Zest from 1 lemon
2/3 cup extra virgin olive oil (160ml)
1/4 cup whole or 2% milk (80ml)
1 teaspoon vanilla extract

1. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Beat the eggs. In a large bowl with a hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and lemon zest on medium-high speed until pale and doubled in volume, about 3 minutes.

2, Add the wet ingredients: While continuing to beat the eggs on medium-high speed, pour in the olive oil in a slow, steady stream. Pour in the milk and vanilla extract, and mix on low until incorporated.
Fold in the dry ingredients. Add the flour mixture and carefully fold with a rubber spatula until the mixture is combined and no dry lumps of flour remain, making sure to scrape the bottom and sides of the bowl.

3. Chill the batter- cover the bowl and let it rest in the refrigerator for 1 hour. About 20 minutes before the muffin batter is done resting, preheat the oven to 425°F. Line a standard muffin pan with muffin tin liners. Scoop or pour the batter into the prepared muffin pan, dividing it evenly among the 12 wells. Sprinkle the top of each muffin with a pinch of granulated sugar.

4. Bake the muffins: Set the muffin pan in the oven and reduce the oven temperature to 400°F. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

5. Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool before serving. Serve warm or at room temperature. The muffins will keep in an airtight container for up to 4 days.

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Slow Cooker Buffalo Chicken Dip

This dip is really good, easy to make and good for a crowd. I made this the first time for my son's class party where he needed to bring food. Then I liked it so much I made it again for just our fam. This recipe uses canned chicken, and I think this is the first time I've ever used it. It's a good use for it, I think, but one could use previously cooked "fresh" chicken, as well. I even thought about subbing white beans in for the chicken for a meatless version, but haven't tried that yet. I used a homemade ranch dressing for this (made from the dry mix). 

Slow Cooker Buffalo Chicken Dip  

adapted from Iowa Girl Eats

12.5 oz can chunk chicken breast, drained, Swanson brand recommended (I use low-sodium)
8 oz cream cheese or Neufchatel, softened to room temperature
4 oz finely shredded Colby Jack or cheddar cheese
1/2 cup Buffalo Wing Sauce, or more for additional spiciness, Sweet Baby Ray's or Franks Wing Sauce recommended
1/2 cup ranch dressing

tortilla chips, celery sticks, and carrot sticks for dippers

1. Add chicken, softened cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart or 6 quart crock pot.

2. Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If using a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.

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Lemon-Ginger Shots

My family and I love these Lemon-Ginger shots. We were buying store-bought ones but they are a little expensive. I found the recipe on the Hungry Healthy Happy Blog via Facebook and I was so glad to find it! I bought the ingredients right away and my husband whipped it up using our Vitamix blender. My 14-year-old son loves these the most, I think. 

Note: I bought an 8-pack of 2-oz, wide-mouthed "juice shot bottles" on Amazon and they work well. This recipe makes a bit too much for the 8 jars, so we just store the leftover in another small jar in the fridge. 

Lemon-Ginger Shots 

adapted from Hungry Healthy Happy

100 g (3.5 oz) Fresh ginger - peeled and finely chopped

5 Lemons - juice only

250 ml (1 cups) Water
2 tablespoon Honey

1. Pour the juice of 5 Lemons into a blender jug. Add 250 ml Water, 2 tablespoon Honey and 100 g Fresh ginger. Blend until the ginger is as fine as possible. Place a nut milk bag (or muslin or cheesecloth) over a jug and empty the ginger mixture into it.

2. Squeeze the bag to extract as much juice as possible. Use a funnel to pour the juice into individual shot bottles. Store in the refrigerator. 

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Chocolate Peanut Butter Granola

Buona Pasqua!!! My family and I love this granola. I made it about 5 times after I first made it a few weeks ago. I even made it when I had post-cold congestion and couldn't taste or smell anything, lol. This recipe comes from Mel's Kitchen Cafe.

Chocolate Peanut Butter Granola

adapted from Mel's Kitchen Cafe

2 cups (200 g) old-fashioned rolled oats
1 cup (100 g) quick oats
½ cup (135 g) peanut butter, natural or regular
¼ cup (80 g) pure maple syrup
3 tablespoons (42 g) coconut oil
1 tablespoon (13 g) brown sugar or coconut sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup (135 g) roasted peanuts, optional
1 to 1 ½ cups (170-255 g) dark chocolate chunks or chocolate chips

 

1. Preheat oven to 325 degrees F. Line a half sheet pan with parchment paper. Set aside.

2. In a large bowl, toss the old-fashioned oats and quick oats together. In a small microwave-safe bowl or liquid measuring cup, add the peanut butter, maple syrup, coconut oil, brown sugar, vanilla and salt. Microwave for 30 to 45 seconds until the peanut butter and coconut oil are melted and the ingredients can easily be whisked together into a smooth mixture (don't overheat). (I just melt everything together in a small saucepan on the stove- I don't like using the microwave for stuff like this.)

3. Pour the peanut butter mixture over the oats and stir until evenly combined. Add the peanuts, if using, and toss until evenly combined. Spread the granola evenly on the prepared sheet pan and bake for 15 minutes. Stir. Bake another 10 minutes.

4. Sprinkle the chocolate chips across the top of the granola and give a quick stir to combine them into the granola. Return to the oven for 1 minute.

5. Out of the oven, DO NOT STIR- if you want granola clusters. I don't care, so I stir here, because I don't need the clusters. Let the granola cool completely on the sheet pan.

6. When cooled, stir or scrape the granola into pieces and store in a covered container. The granola keeps well at cool, room temperature for several weeks.

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Pistachio Cookie Cups

These pistachio cookie cups are SOOOOO good. They're a great use for pistachio paste, which is widely available here in Italy, and something I often send friends and family back in the States. You need a mini muffin tin for this, plus the pistachio paste and some other ingredients you may have to specially buy. But these are worth it! They are delicious and also very impressive-looking. 

PS: Happy Pi Day! I made these a few weeks ago, not for Pi Day, but one could make them for Pi Day since they kind of look like little pies. Lol. 

Pistachio Cookie Cups

adapted from Food and Wine

1/2 cup (1 stick) butter
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup chopped white chocolate (from 1 [4.4-ounce] bar)
1/4 cup chopped salted roasted pistachios, plus more for sprinkling
1/2 cup chopped dark chocolate (about 70% cacao), divided (from 1 [3.5-oz.] bar)
1/2 cup pistachio cream paste/spread 

1. Melt butter in a small saucepan over medium-low. Cook, stirring occasionally, until butter is foamy and milk solids at the bottom of saucepan turn brown, about 5 minutes. (You're making browned butter here.) Immediately pour into a small heatproof bowl; cover and refrigerate until solidified, 45 minutes to 1 hour.

2. Meanwhile, preheat oven to 350°F. Sift together flour, baking powder, kosher salt, and baking soda in a medium bowl and set aside.

3. Beat chilled browned butter, brown sugar, and granulated sugar with an electric mixer (if working with a stand mixer, use the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat on medium speed until well combined, about 15 seconds. With mixer running on low speed, gradually add flour mixture, beating just until combined, about 1 minute. Fold in chopped white chocolate, chopped pistachios, and 1/4 cup of the chopped dark chocolate until evenly distributed. Portion dough into 24 pieces, about 1 tablespoon each; roll dough into 1-inch balls and place in a 24-cup non-stick mini muffin tray. (I used a cookie scoop for this part- if there is still leftover dough after filling the tray, just divide the rest of the dough between the existing dough balls.)

4. Bake in preheated oven until edges are set, but centers are still slightly soft, 8 to 12 minutes. (May need more time- my oven bakes very fast.) Using a rounded 1-teaspoon measuring spoon, press down center of each cookie to create a well. Let cool in muffin tray on a wire rack for 15 minutes. Loosen edges with a knife and carefully remove cookie cups from muffin tray. Let cool completely on wire rack, 20 to 30 minutes.

5. Microwave remaining 1/4 cup dark chocolate in a small microwave-safe bowl on HIGH until chocolate is mostly melted, 45 to 55 seconds, and stir until chocolate is completely melted. (I just melt on a small pan on the stove, or in a double boiler.) Set aside. Spoon pistachio cream into cooled cookie cups, about 1 teaspoon each. Drizzle melted chocolate over filled cookie cups. Sprinkle with pistachios. Refrigerate, uncovered, until chocolate is set, about 5 minutes. Store in an airtight container at room temperature for up to 1 week.

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King Ranch Tortilla Casserole

I really like this recipe- I've made it about 4-5 times in the last few months. It's rich, flavorful, and makes a lot. (The leftovers are great.) It actually makes a large 9x13 pan (I use my deep dish pan for this). You can cut it in half and make 2 9x9 pans. I did that last time so we could save one for later.

King Ranch Tortilla Casserole

3 tablespoons unsalted butter (can use half olive oil)
1 red bell pepper, stemmed, seeded, and chopped (about 1 2/3 cups)
1 yellow/white onion, chopped (about 1 1/2 cups)
1 tablespoon chili powder
2 teaspoons ground cumin
3 1/2 cups chicken broth
1/4 cup all-purpose flour
3 cups shredded rotisserie chicken (about 1 rotisserie chicken)
1 (10-ounce) can diced tomatoes and green chiles (such as Rotel)

1 (4-ounce) diced green chiles (I use Hatch)  
3/4 cup heavy cream
3/4 cup sour cream, plus more for garnish
1 teaspoon kosher salt
2 cups shredded Pepper Jack cheese (about 8 ounces), divided (may need a bit less)
12 (5 1/2-inch) white corn tortillas, warmed, divided
Sliced avocado, chopped tomatoes, and fresh cilantro leaves, for garnish, optional

1. Preheat oven to 425°F. Grease a deep-dish 9x13 baking dish. Melt butter in a 12-inch cast-iron skillet or large pot over medium-high. Add bell pepper and onion; cook, stirring occasionally, until softened, about 6 minutes. Add chili powder and cumin, and cook, stirring often, until fragrant, about 1 minute. Add chicken broth; bring to a boil over high, stirring occasionally. Boil until broth is reduced by about one-third, 8 to 10 minutes.

2. Reduce heat to low, and gradually whisk in flour; cook, whisking constantly, until broth mixture thickens slightly, about 1 minute. Remove from heat; stir in chicken, diced tomatoes and green chiles, heavy cream, sour cream, salsa macha verde, and salt until well combined.

3. Spoon 2 cups chicken mixture into prepared baking dish; spread in an even layer. Top evenly with 1/2 cup cheese and 6 tortillas, overlapping slightly and tearing as needed to fit. Repeat layering process with chicken mixture and cheese. Top with remaining 6 tortillas, remaining 2 cups chicken mixture, and remaining 1 cup cheese. Sometimes I don't use all of the cheese. 

4. Bake casserole in preheated oven until bubbly and cheese is browned in spots, 15 to 20 minutes. Garnish with sliced avocado, cilantro, and sour cream. 

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Peanut Butter Chocolate Chip Bars

 These bars were quick, easy and delicious. Just what we all need sometimes! I hadn't baked anything in quite a while, due to not having time, and these were easy to do on a weekend. They use ingredients I keep on hand, too.

Peanut Butter Chocolate Chip Bars

adapted from Mel's Kitchen Cafe

¾ cup (170 g) salted butter
½ cup (128 g) creamy peanut butter
2 large eggs
1 ½ cups (318 g) packed light brown sugar
1 tablespoon vanilla extract
2 cups (284 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups (340 g) chocolate chips

1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with foil (optional- I don't use). Spray the foil with nonstick cooking spray. If not using foil, just spray your baking pan with nonstick cooking spray. Set aside.

 
2. In a large microwave-safe bowl or a pot on the stove, melt the butter. Whisk in the peanut butter, eggs, brown sugar and vanilla extract. Gently stir in the flour, baking soda and salt until just combined. Add the chocolate chips and stir until no dry streaks remain and the chips are evenly combined.

3. Press the dough evenly in the prepared pan. Bake for 15-20 minutes until set in the middle and lightly browned on the edges. Don’t overbake! Let cool completely in the pan before cutting into squares.

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Greek White Bean Soup- Fasolada

I loved this soup- and so did my husband and son. I made it three times in three weeks, I think. It's vegan if made with veggie broth- which I did.  (But the feta garnish makes it non-vegan, obviously.) You could also use chicken stock. I used small white beans for this (navy beans, I think), but I think white cannelini beans would be better for this. I bought some so I have them on hand for next time. I made this No-Knead Bread with it; you do most of the work the night before. The two recipes go very well together. 

Greek White Bean Soup- Fasolada

adapted from By the Forkful

1 white onion, diced
3 garlic cloves, minced
2 carrots, diced
2 celery sticks, diced
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 tablespoon tomato paste
600g white beans (2 cans, drained a bit)
400g (1 can) chopped/diced tomatoes
1 litre (4 cups) vegetable stock
2 bay leaves
Salt and pepper to taste
Feta to top (½ cup/125g)

Lemon juice, optional
Parsley, to garnish

Extra virgin olive oil, optional 

1. Heat the oil in a large pan, and add the onion and garlic. Saute for 4-5 minutes until the onions have softened and then add in the diced carrot and celery and cook for another couple of minutes. Add the dried oregano, salt, and pepper, then stir in the tomato paste and cook it down for a minute or two until the sauce begins to turn fragrant. Add the tomatoes and the white beans, followed by the vegetable stock.  Add the bay leaves and then let the soup simmer for 20 minutes. (I put the lid on here.) 

2. For a thicker consistency, remove 2-3 ladles of the soup and blend it, then add it back into the soup for a creamier sauce. Taste and adjust the salt and pepper as needed. (I've never done this, but it would be good.) Top the soup with crumbled feta, diced parsley, optional lemon juice, and a drizzle of extra virgin olive oil.

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Tuna Melts

This is a simple recipe and maybe people don't need a recipe for this, but I did, lol, and I've made these often since coming across the recipe a few months ago. They're quick and easy, and it you want them easier, you can mix up the tuna mixture ahead of time, stick it in the fridge, and then use it when you're ready for it. You do have to toast all the English muffins before baking the sandwiches, and it's nice to have a 4-slice toaster for this. I used 4 English muffins for a total of 8 open-faced sandwhiches. 

Tuna Melts

adapted from Food and Wine

1/2 scant cup mayonnaise (try using 1/3 cup)
2 tablespoons Dijon or honey mustard
1 (12-ounce) can water- or oil-packed tuna, drained (I just use chunk light in water)
2 celery stalks, finely diced
1/4 red, white, or yellow onion, finely diced
1 tablespoon minced parsley or 1 tsp dried

1/2 tsp BOTH dried dill and dried tarragon, optional, but very good
freshly ground black pepper

salt, to taste (I don't add any- these are plenty salty with tuna, mayo & cheese)
4 English muffins, split and toasted ( to make 8 halves total)
1-2 cups shredded Cheddar cheese (can use more or less)

1. Whisk together mayonnaise and mustard in a medium bowl. Add tuna, celery, red onion, and parsley and mix with a fork until well combined. Season with salt and pepper.

2. Heat broiler to high. Spoon tuna salad onto English muffin halves and place on a baking sheet. Top tuna with cheese. Broil until cheese is melted, about 4 minutes. (Optional- heat oven to 400 F or 425 F and just bake these until cheese is melted. My broiler is weird and I don't use it.) 

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Molasses Sandwich Cookies

The fam enjoyed these Molasses Sandwich Cookies. I'm not a molasses lover, but even I thought these were good. The marshmallow filling really makes them. I used my regular-sized cookie scoop for these; next time I might use my smallest one, because these cookies turned out very tall and were super filling with regular-sized cookies! They're so good though. Using my medium scoop, I only got 13 cookies out of this recipe (so, 26 single cookies, sandwiched together to make 13).

Molasses Sandwich Cookies  

adapted from I Am Baker

Cookies:

2 ¼ cups (281 g) all-purpose flour
2 teaspoons ground ginger

2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
1 cup (200 g) brown sugar
1 large egg, room temperature
¼ cup (84 g) molasses
4 tablespoons granulated sugar, for rolling

Filling:

½ cup (1 stick / 113 g) butter, softened
teaspoon almond extract
pinch kosher salt
2 cups (250 g) confectioners' sugar
1 jar (7 ounces) marshmallow creme or fluff

Ginger Cookies:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. In the bowl of a stand mixer with the paddle attachment, mix together the butter and brown sugar until light and fluffy. Beat in the egg and molasses, stopping to scrape down the sides of the bowl as needed.

2. Gradually add the dry ingredients to the molasses mixture. Mix until fully combined. Shape the dough into 1-inch sized balls, rolling them into the granulated sugar. Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly. Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

Filling:

1. In a large bowl, cream the butter with an electric mixer on medium speed until the butter is light and fluffy, about 2 minutes. Add in the almond extract and salt. Add in the confectioners' sugar, about ½ cup at a time. Once all the sugar is added, mix on high for 2-3 minutes. Once fully combined, fold the marshmallow creme into the frosting by hand with a silicone spatula. Spread the filling on the bottoms of half the cookies and top with the remaining cookies.

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