I love gingersnaps! They make your house smell like Christmas and they practically melt in your mouth as a great cookie should always do! I like my cookies soft in the inside and a little crunch when you bite into them. This recipe took me about 8 tries to figure out the perfect combination of ingredients, but I finally conquered the GINGERSNAP!
1 1/2 cups butter, softened
2 cups sugar
2 large eggs
1/2 cup dark molasses
4 cups AP flour
2 TBSP ground ginger
4 tsp baking soda
2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg
1 tsp salt
1 package sugared ginger-chopped into small pieces. (I find it in the produce section and on the Asian food isle)
In your mixer bowl, beat the butter till creamy, add the sugar and mix well. Add the eggs and molasses until well blended.
In a separate mixing bowl, whisk all your dry ingredients together. Turn your mixer on low, slowly add the dry ingredients to the butter mixture. Mix until well incorporated, add the chopped candied ginger and mix again.
Using a medium size cookie scoop, scoop the dough and roll into a ball and roll the ball in course or raw sugar and place on your cookie sheet that has been lined with parchment paper.
Bake at 325 for about 10 mins, just until the tops start to crackle a little. Remove from the oven to cool completely. Yummo! Trust me your house will smell amazing!
I happen to adore lemons or any kind of lemonade, lemon curd, lemon bars, lemon cheesecake, lemon-anything! I happen to adore that tart taste that makes your mouth pucker a little. I also happen to LOVE Key Lime Pie. So I thought, why not combine the two? The best of citrus-bar-land! I’m pretty sure that isn’t an actual term, but I’m going with it! Key lime juice is yellow, so if you’d like to stick with a green theme for St. Patty’s Day, add a few drops of green food coloring to the filling mixture.
1 ½ cups graham cracker crumbs
2 TBSP sugar
¼ tsp salt
7 TBSP melted butter (salted)
7 oz-softened cream cheese
14-oz can sweetened condensed milk
3 egg yolks
1 whole egg
2 TBSP lime zest
½ cup + 1 TBSP key lime juice
½ tsp vanilla
Preheat oven to 350. Line a 9×9 pan with foil and set aside. In a mixing bowl, combine the crumbs, sugar, salt and melted butter. Press evenly into the lined pan. Bake for 10 mins at 350. Meanwhile, in a large mixing bowl, beat the cream cheese til smooth, add the condensed milk and then add one egg yolk at a time, mixing well after each. Add the remaining whole egg and key lime juice, zest, vanilla. Mix well. Pour over the hot crust, return to the oven and bake for another 20 mins (the top shouldn’t brown). Remove and chill in the fridge for 3-4 hours.
Note: This recipe can be gluten free, if you switch out the graham crackers for gluten free ones, just use 8 TBSP of melted butter.
This a fun kiddo recipe! Perfect for March and St. Patrick’s Day….this recipe makes a large amount, perfect for little bags to give away to classmates…it’s also gluten-free:)
6 cups Rice Chex
2 cups Lucky Charms
1 cup crushed GF pretzels
1 11.4 oz Spring plain M&M’s (pastel colored;) )
14 oz white chocolate chips
3/4 cup powdered sugar
Mix the first 4 ingredients in a large bowl. In a microwave-safe bowl, melt the chips, 45 seconds at 50% power. Stir and continue in the microwave…30-40 seconds each round until completely melted.
Pour the melted chocolate over the mix and dust the powdered sugar while stirring for an even coating.
I adore hand-written recipes, seems as if it’s a lost art these days. I treasure my antique collection of recipe books, all hand-written. I love the little notes written on the sides about small tweaks to the recipe. I believe it shows a lot about the baker/cooks’ personality:) This recipe hails from one of my sweet patients, she grew up in St. Louis and Gooey butter cookies and cake are favorites from that area. Her mother used to bake these all the time for her kids for a special treat. I’m so glad she shared this with me!
The month of LOVE is about to arrive! A celebration in which we shower our loved ones with gifts, flowers, that and a heaping amount of sweets. I always felt that February got all the glory compared to the other 11 months, why shouldn’t love have a special day every month? I know most guys would break into a sweat at this suggestion. I’m married to one of those guys, the ones you see in the card isle on the eve of the 13th…frantically searching for an envelope that will fit the card in hand. I am totally fine with this, because I have the secret weapon….Sweet Bribery! I have discovered this weapon, and use it quite often, I’ve found that if I make this cake a week before Valentine’s, the gifts are more thoughtful, I may also use this cake as a cover-up for buying something expensive, that I need him distracted from…..Enjoy!
Vanilla Rich Cake
1 pkg. yellow cake mix
1 3.4 oz pkg. instant vanilla pudding
1 tsp baking powder
1 cup sour cream
1/2 cup water
1/2 cup canola oil
1 TBSP vanilla extract
1 cup mini chocolate chips
Beat all the first 8 ingredients, on low to moisten, then medium speed for 2 minutes. Stir in chocolate chips. Pour into a very well-greased and floured bundt pan. Bake in a 350 oven for 50 minutes. Check with a skewer or thin knife, should come out clean. Cool in pan for 10 mins, then turn over onto a cake platter.
4 TBSP melted butter
2 1/4 cups powdered sugar
3 TBSP water
2 tsp vanilla extract
Beat until smooth, let stand 3 minutes, then drizzle over cake.
Um….could there be a better combination than peanut butter and chocolate?? YES….peanut butter, chocolate and BUTTER!!! This couldn’t be an easier recipe!!!
1 yellow cake mix (yes, you read that right)
1 cup peanut butter, I prefer creamy….you, may love the crunchy, either way this works
1 stick of melted butter (yay!)
Preheat your oven to 350 degrees.
Put these 4 ingredients in your mixing bowl and beat until mixed well. (will resemble cookie dough)
Take half of this dough and press into a 9×13 pan…..(easy enough?)
Bake for 10 mins….
Remove from the oven and pour on top ….
2 cups semi-sweet chocolate chips
pour over the top of those:
1 14 oz. can sweetened condensed milk, YUM!
Crumble the other half of the dough over the entire top, don’t worry, no spreading is necessary, it will spread in the oven. Throw it back in the oven and bake for 24 minutes.
Remove from the oven and let them cool in the pan. Cut into bars…or as my daughters do….take a spoon to the pan. Yummy deliciousness!
Yum! That is all I have to say…warm gooey cookies, right out of the oven? Yum!
1 cup butter, softened (and always use salted, always)
1 cup brown sugar
1 cup white sugar
Now, cream these 3 in your mixer.
To that add:
2 TBSP milk
4 tsp vanilla extract
Mix together until fluffy and light. (the secret to the perfect cookie, mixing in the proper order)
In a separate large bowl, whisk together the following:
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 1/2 cups of oats
When that’s all whisked up….pour it into your mixer bowl and watch the happiness occur.
Once mixed well, let’s add even more joy:
3 cups of semi-sweet chocolate chips;)
and if desired, add 1 cup of chopped nuts, if that’s your sort of thing, there’s so many out there with food/nut allergies that I tend to omit these.
Preheat your oven to 350, and line your cookie sheets with parchment paper. Scoop onto your baking sheet, I am a fan of uniformity where cookies are involved, so I use a scoop that equals a TBSP and 1/2…..but you don’t have to follow my lead on that. Bake until just golden brown around the edges, 11-14 mins depending on your oven, perfect timing is just when that sheen on the top of the cookie is almost gone. (They continue to cook a bit more on the hot cookie sheet after they’ve been removed from the oven) Let cool for 5 mins and transfer to a rack until completely cooled. Then carry the tray over to the couch with a big glass of cold milk and enjoy! (of course, if you’re baking in someone else’s home, maybe head to the table instead;)