Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘holiday recipes’
Posted: November 7th, 2013

lick bowl goodThanks to everyone who entered the drawing for “Crazy for Italian Food,” by Joe Famularo. The winner is Cherie Manzano. I’ll pop it in the mail today.

If you are not Cherie Manzano, you are eligible to enter the drawing for “Lick the Bowl Good: Classic Home-Style Desserts with a Twist,”by Monica Holland.

I’m not sure why cookbook titles all have to have some equivalent of “home-style” in their titles. Especially since the one on the cover would take a non pastry chef about 5 hours to screw up completely.
Most of the recipes aren’t all that terrifying, though, and some look make-it-tonight easy and luscious. I was torn about which to include here and decided to go the seasonal route.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. (I have several drawings going on at the same time.)

CHOCOLATE GINGERBREAD

Allergy Egg, Milk, Wheat
Meal type Dessert
Occasion Christmas, Halloween, Thanksgiving

Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter (melted)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 teaspoon vanilla extract

`

  • 1/2 cup semisweet chocolate chips

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Butter an 8-inch square baking dish and set aside.
Step 3
In a medium bowl, whisk together cocoa, flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt. Set aside.
Step 4
In a large bowl, whisk together butter, brown sugar, molasses, egg, sour cream and vanilla until smooth.
Step 5
Add flour mixture and stir just until moistened, being careful not to overmix. Stir in chocolate chips.
Step 6
Scrape batter into prepared pan and smooth top.
Step 7
Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
Step 8
Transfer pan to a wire rack and let cool completely. Serve directly from dish.
Posted in: Uncategorized
Posted: November 21st, 2012

Enter and you may receive.

First of all: Marnie Mead and I are doing a Thanksgiving cooking live chat on GoErie.com from noon until 1. If you miss it, you can read through it later at your convenience. I’m giving thanks for all of you.

Now, to the business at hand:

I know, I know. None of you have time to read this today, as you’re buried in Thanksgiving preparations, and/or black Friday ads.

But I appreciate those who did cut me a slice of your attention today. Thanks especially to all those who entered the drawing for “Cooking With Love,” by Carla Hall. The winner is Mark Roman. I’ll pop it in the mail today.

If you are not Mark Roman, you are welcome to enter the drawing for “America’s Best Pies: Nearly 200 recipes You’ll Love,” from the American Pie Council. It’s packed with recipes that have won honors at APC contests over the years.
Luscious-looking ones include Girl Scout Cookie Lemonade Pie, Pina Colada Pie, Blueberry-Cranberry Pie With Pecan Streusel Topping, as well as this soon-to-be-Geisler-Classic Sweet Cider Apple Pie, see recipe below

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com
including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.

I’m also giving thanks for this idea:

SWEET CIDER APPLE PIE
Crust:
2 cups flour
1 cup cake flour
1 cup Crisco
1/4 teaspoon salt
1/4 teaspoon baking powder
1 egg
1 tablespoon apple cider vinegar
1/2 cup ice water
Filling
3 cups sweet apple cider
4 to 5 Granny Smith apples, peeled, cored and sliced
2 tablespoons tapioca
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup sugar
2 tablespoons melted butter

1. For the crust, mix all the dry ingredients together and then cut in the Crisco. Beat together egg, vinegar and ice water. Add to thye flour mixture. Mix only until all the flour is moistened. Form dough into a ball. Divide in half. Roll out one half for the bottom crust. Roll out the remaining have for a top crust.
2. For the filling, preheat the oven to 400 degrees. In a saucepan over medium heat, reduce the apple cider down to about 1/2 cup. Add the peeled and sliced apples and cook until the apples are about half-way done. Combine the remaining ingredients and add to the apples.
3. Pour filling into a pastry-lined pie dish. Add top crust, brush with warm milk and sprinkle with sugar.
4. Bake at 375 to 400 degrees for about an hour or until the crust is a golden brown color.
– “America’s Best Pies,” from the American Pie Council

Posted in: Uncategorized

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