There’s a recurring problem that I have when it comes to cooking. I don’t always read the directions. Well, I guess I DO read them, but only once, and then I start cooking as if I’ve done this a million times before only to glance back over the recipe and realize that I’ve missed a couple of really important steps. Like, I should have started thawing something out last night and I now need it to be un-frozen right this second. Or, the recipe actually called for 5 potatoes and I only bought 2. Yeah, these little details just kill me sometimes.

When it came to this recipe I thought that I was doing pretty good. I read about how Adam of Amateur Gourmet had forgotten to soak his beans overnight, and was pretty impressed that I remembered to do this. Yeah, for a second I felt like a rockstar. But then I sort of skipped over how you’re supposed to make a sauce with a bunch of these ingredients, and THEN add the beans, and instead just threw everything into the pot, stirred it together and realized my mistake only after I checked the recipe back for baking instructions. So close, yet so far.

However, there are some recipes that I just don’t think you can mess up, and I believe this is one of them. Despite my grievous mistake, these beans were amazing. The flavors blended together to form the most amazing BBQ sauce I have ever tasted, and the beans were plump, tender and just heaven. Seriously, for those of you who are like me and grew up eating baked beans from a can – you will be shocked at just how good these are. It doesn’t even seem fair to call them a side item when they really sort of dominate and take charge of whatever plate of food you add them to. I’m not gonna lie, I ate them for breakfast the next day. Yeah, I’m super weird. But sometimes that works out well for me.

The Best Baked Beans

Adapted from Ina Garten, via Amateur Gourmet

Print this recipe!

Lots of changes to this. As stated above, I sort of changed the preparation technique, but it worked out well for me so give it a try. I also left out the bacon, and used dried ginger instead of fresh since that was what I had on hand. Honestly though, from this combination of flavors only good things will happen, so don’t be worried.

1 lb dried red kidney beans
1 large yellow onion, roughly chopped
1 bay leaf
6 whole black peppercorns
¾ cup real maple syrup
½ cup brown sugar
½ cup ketchup
1 tablespoon Chinese chili paste
1 tablespoon dried ginger
1 teaspoon salt

Soak the beans in water 8 hours or overnight. Drain the beans and then place in a dutch oven with the chopped onion, bay leaf, peppercorns and 8 cups of water. Bring to a boil and then simmer for 50 minutes or until the beans are tender. Drain the beans once again, reserving half of the liquid.

Preheat the oven to 250 degrees.

In the pot, add in the remaining ingredients and the 1 ½ cups cooking liquid. Cover with a lid, and cook in the oven for 6-8 hours. Every two hours you should check and stir the beans and determine if you need more cooking liquid to keep them from drying out. 8 hours will get you the maximum flavor in the beans, but they’re still awesome after 6 hours, FYI.

I know that in other parts of the country it’s been snowing since October, but this is FINALLY the first week in LA that I decidedly cannot wear flip flops. I guess winter has officially arrived. Therefore, it’s also the first week that warm beverages have actually seemed appealing to me. I normally stick to iced drinks, but on a day that’s cold and rainy and leaves a thin layer of ice on my car, all I can think about is going back inside and drinking a steaming mug of hot chocolate.

Years ago when I was in high school my friends and I used to get together on a Friday nights and cook extravagant 4-course meals instead of spending our money on over-priced burgers at a restaurant. On one such night we made white-hot chocolate with ginger, and I haven’t ever forgotten it. This drink is rich and creamy with some spice to it; it’s the perfect dessert drink to warm you up on a cold winter night.

I would like to emphasize that this beverage can stand alone as an after dinner dessert. If you make plans to drink a mug of this AND have a piece of cake, it’s probably going to be months before you come out of the sugar coma that’s sure to be induced.  Don’t say I didn’t warn you…

White Hot Chocolate with Ginger

Adapted from Cooking Light

Print this recipe!

This recipe works well with any milk that you prefer to use; I used soy milk and it turned out great. I implore you to not skimp on the quality of chocolate chips you buy (I used Ghiradelli), it will make a big difference in the final result.

Serves 4

1/3  cup  chopped peeled fresh ginger
1/4  cup  sugar
1/8  cup  water
4  cups  milk
3/4  cup premium white chocolate chips

Combine first 3 ingredients in a large saucepan; cook over medium-high heat until sugar dissolves and mixture is golden (about 5 minutes), stirring frequently. Remove from heat and strain through a sieve to remove chunks of ginger. Return liquid to the saucepan.

Add milk and chocolate, stirring constantly with a whisk. Heat over medium-low heat until bubbles form around edge of pan, stirring frequently (do not boil). Once the chocolate is melted and the mixture is heated through, ladle into mugs and get really comfy on a couch, cause you’re not going anywhere for a while.

Like everyone on planet earth, the sight of the weekend makes me giddy. Sure, most of it has to do with not having to go to work, but the biggest part? 1.) Being able to wake up at my leisure 2.) Drinking coffee in mismatched pajamas 3.) Make whatever I fancy for breakfast.

This weekend’s breakfast of choice?  Gingerbread Pancakes.

Don’t tell autumn, but I’m already looking ahead. It’s not my fault, I swear. I think I’ve been brainwashed or something.  The other day I was shopping in the mall and caught myself singing along to the Christmas music. Christmas music before Thanksgiving! It seems like every year they break it out even sooner than the one before.  So, forgive me, autumn–don’t blame me.

Even if you’re not in the mood to embrace winter or Christmas, please make these. They’re worth it. They’re a little spicy, perfectly sweet (not too sweet), moist, but not mealy, and totally amazing.

Look at all that beautiful sugar mixed in with spicy spices!  Spices make me blush.  Now you know.

Falling flour mix into the coffee, eggs and water mixture. Beau-ti-ful.

I topped the pancakes some crushed pecans I had in the pantry.  And some pure maple syrup.

Gingerbread Pancakes

Adapted from La Note Restaurant, Berkeley, CA

Yields 8 pancakes (2-3 servings)

I changed this recipe like nobody’s business.  I read the various reviews and a lot of people complained about it being too thick.  So I took matters into my own hands and halved all of the dry ingredients, kept all of the wet ingredients the same, and tweaked a few other things–it worked out amazingly.  Make sure the coffee AND butter are completely cooled, or you’ll have scrambled eggs on your hands…not pretty.

1 1/2 cups all-purpose flour
1/2 cup packed dark brown sugar
1/2 tablespoon baking powder
3/4 baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, room temperature or cold
2 large eggs
1/2 stick (1/4 cup) of unsalted butter, melted and cooled
1/8 cup of freshly squeezed lemon juice
Vegetable oil for brushing pan or griddle
Accompaniment: pure maple syrup

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined.  Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch non-stick skillet with oil and butter, heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancakes onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes.  Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more.  Transfer to a platter and loosely cover with foil to keep warm.  Brush griddle with oil between batches.