Chewy Ginger Cookies - The 'Perfect Open House Cookie'

These are always a hit....my Chewy Ginger Cookies. I first fell in love with these at Starbucks - they were such a treat!  they still are but now I can make these at home for much less

I also make these for my husbands Open houses.  He is a real estate agent and he loves to bring a little taste of home with him to share with buyers. He says these are perfect because they are peanut free but also not messy!  No melted chocolate on fingers that could transfer onto walls or furniture.  these are always a hit! When I bake these I double the recipe and freeze them by the dozen - they freeze incredibly well



These are a perfect balance of spice and sweet and of course, my kids LOVE to bake these with me.



Ingredients : this make approx 36 cookies (depends on the size)

4 cups all-purpose flour, spooned and leveled

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon kosher salt

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, at room temperature

2 cups packed light brown sugar

2 large eggs

1/2 cup molasses

1/4 cup canola oil

1/2 cup granulated or coarsedecorating sugar 

 Steps:

1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, ginger, and cloves; set aside.
2. Using an electric mixer, beat the butter and brown sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, then the molasses and oil.
3. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not over mix).
4. Place the granulated sugar on a plate. Shape the dough into balls (about 2 tablespoons each) and, a few at a time, roll in the sugar to coat. Place 3 inches apart on baking sheets. My kids loves this part 
5. Bake, rotating the baking sheets halfway through, until the edges are firm but the centers are still slightly soft, 16 to 18 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely. 

Crazy Ingredient Chocolate Chip Cookies

Who doesn't love a good chocolate chip cookie?

That's right No one!! 

These cookies are truly the best and have been very, very well received.  They are the right amount of decadent. 

This is a great recipe with an interesting secret ingredient and a great way to use up hard boiled eggs.  Yes, hard boiled eggs. I have served these to kids and grown-ups and no one can guess the 'crazy' ingredient.  I know you are probably thinking 'ewww, do these have chunks of eggs in them?' No, they don't so be sure to really finely chop or grind them down.  These cookies have a soft and buttery texture and of course, gooey and sweet chocolate.

They are a great way to use up any 'left over' hard boiled eggs (which do make for a quick and easy snack or breakfast).  If you are uncertain, make a dozen and give them a try - you won't be disappointed!

Here's what you need:

- 1 cup of butter (I melt mine in the microwave, easy!)
- 1 1/2 cup of brown sugar
- 2 hard boiled eggs (peeled and finely chopped)
- 1/2 teaspoon of salt
- 1/4 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda
- 2 table spoons of oil
- 2 1/3 cups of all purpose flour
- 1 cup of semi-sweet chocolate chips
- 1 cup of milk chocolate chips ( I didn't have milk chocolate chips so I used Reese peanut butter chips instead)

Apple Ambrosia

I love dessert - my waist line does not.

But I just need to have something sweet after dinner.  Maybe it's how I grew up, I'm not sure but dinner just doesn't feel complete without a little something sweet.  As much as i love to bake some times I just don't have time but sometimes you don't want something super sweet, or baked or chocolate.  Not often.....lol but sometimes.

I saw this recipe on Food Network on Trisha Yearwood's show -while on a mini 'mommy and daddy' weekend away from the kids.  This was very different from the Ambrosia  dessert I remember seeing at family feasts and picnics.  The Ambrosia I remember and honesty, didn't like was a bunch of fruit in a bowl of cool whip or whipping cream.  I was not a fan.

 

But apparently this is the 'real' Apple Ambrosia dessert.  I gave a try the other night and it was great!  Even my husband who isn't a big fan of fruit - loved it!

This is so easy - you can make it in advance just chill it in the fridge.  Plus I really liked this because it was all ingredients I typically have kicking around in my pantry and fridge.

Here's what you need: (serves 4) and here's what I did:

- 3 medium to large size sweet apples (I used Red Delicious - I would recommend a sweet apple over a tart one but you could have 2 sweet apples and 1 tart if you like a little tang)
- 1 can (14 oz) of pineapple (tidbits ideally, but you can dice up whatever you've got)
- 1 cup of orange juice
- 1/4 cup of sugar
- 1/2 cup of grated coconut

In a small to medium size bowl, add your orange juice.

Start grading your apples into the bowl (using the large grading holes).  If you like you can peel you apples, I left the peels on mine.

Open your can of pineapple, and add to the apples. 

Add the sugar to the bowl and mix.

Add 1/4 cup of the coconut and mix again - chill in the fridge until you are ready to serve.

Just before serving add the remaining coconut for a bit of extra crunch and serve.

It's a very fresh and fruity dessert that totally satisfied my sweet tooth - I will definitely make this again!

This would be perfect for pot luck gatherings or just a quick dessert for the family