Category: Recipes

I devised this recipe about 18 years ago and have made it now and then for special times (like holidays). Since I have brewed no hard apple cider this year, I thought I’d resurrect it.

Javascript Cookies

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup finely ground coffee powder¹
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened²
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 5 oz semi-sweet chocolate chips (or chop your own from your fav semi-sweet chocolate)
• 1/2 cup hazelnuts or sliced almonds, finely chopped
• 1 1/2 cups confectioners’ sugar for coating

Instructions:

1. Whisk together flour, coffee powder, baking powder, and salt in a bowl until combined.
2. Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high speed (or get movin’ with your wire whisk!) until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld. Add egg and vanilla, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well. Add chocolate and nuts and mix until just combined. Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.
3. Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
4. Roll 1 tablespoon of dough into a 1-inch ball, then flatten slightly with palm of your hand to form a 1/3-inch-thick disk and coat with confectioners sugar. Make more cookies in same manner, arranging them 2 inches apart on ungreased baking sheets.
5. OK, that was the original recipe directions. this is easier, and the cookies taste just as good. Put 1/2 cup of confectioners sugar in a bowl (I used a soup bowl/LARGE mug with a handle). Drop the appropriate amount of dough in the bowl and swirl the bowl to roll it around. Pick the doughballs up and flatten them onto the ungreased baking sheets. No (or less) messy hands, quicker and easier.
6. Bake cookies, switching position of sheets halfway through baking, until they puff up and tops crack slightly, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely. Recoat cookies with confectioners sugar, if you want (they’re sweet enough for me without the extra, but I have one tester who likes ’em that way). Oven times may vary. Add time if you make your cookies larger, of course.

N.B. I have had some success making a keto-friendly version of this using almond and coconut flour and sucralose.
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¹ As fine as you can grind it; as close to flour texture as possible
² Depending on your microwave oven, could take as little as 30 seconds to soften a stick of butter enough to use. YMMV, of course, depending on both the temperature you store your butter and your MW’s power rating.

Modded, of course, to suit my own taste. You’ll do the same if you try it, I’m sure.

Gingersnap Cookie Coffee

Ingredients:
~1-tsp Cinnamon
~2 Tbs Blackstrap Molasses
~1-tsp Brown Sugar
Crystalized Ginger “guesstimate” or to taste
Whipped/heavy cream (optional)

Directions:
Put UP TO a teaspoon of powdered Ceylon cinnamon on top of your coffee grounds (YMMV). Inside the coffee pot, before you brew, add 2 Tablespoons of the molasses and 1 Tablespoon of packed brown sugar (yes, there are low-carb substitutes for the brown sugar. Not so much for the molasses). Take a piece of the crystalized ginger and cut it up 2-3 times to help release more flavor. 4-ish dime sized(-ish) ginger pieces in the bottom of your coffee pot should be perfect.

Once your pot is finished brewing, give the coffee a gentle stir (with a non-metal spoon so you don’t crack your pot).

Cream and/or whipped cream? Yeh. Add it.

“Tetrazzini” sorta, kinda, almost.

Equipment:

• Some sort of spiralizer
• Typical chef’s knife
• Peeler
• Microwave-safe dishes
• Mixing bowl
• 9×9 baking dish

Ingredients:

• A medium to large sweet potato
• Small to medium yellow onion
• Glove of garlic
• 4 celery stalks, cleaned and de-stringed
• Freshly ground black pepper (you know your own taste level)
• 12-oz bag of frozen green peas
• 1/2-to 1 cup of your choice of shredded cheese
• 2 cans of white albacore tuna
• 1 can cream of celery soup
• A bit of ghee
• A few splashes of olive oil

Directions:

1. Peel and spiralize the sweet potato. I have found that typical spaghetti size works well.
2. Chop the cleaned and de-stringed celery stalks into medium to small pieces. Place them in a microwave-safe bowl and
3. drizzle with olive oil.
4. Chop the onion into medium to small pieces, and mince the garlic. Combine with the celery and toss.
5. Cover the celery/onion/garlic/olive oil mixture with an appropriate-sized microwave safe plate or saucer and cook on high for 3-4 minutes.
6. Meanwhile, drain the cans of tuna and combine the tuna with the can of celery soup and frozen peas.
7. Grease the 9×9 baking dish with ghee (or butter if you don’t have ghee handy)
8. Place the “spoodles” (sweet potato “noodles”) in the baking dish.
9. When the celery mixture is finished in the microwave, combine it with the tuna mix and pour onto “spoodles.”
10. Top with cheese and bake at 350° F for about 45 minutes.

Enjoy.