Chewy Gingersnap Cookies

chewy.jpgI’ve already my 2016 approach to surviving the holidays is to go with the flow. So I totally got caught up in Meet Darth Vader Day and then take the kids to pizza arcade night a couple of Sundays ago. Pros: kids had a blast and they were pretty well worn out before we even made it to bedtime. Cons: I was also wiped out and completely spaced on my treat making/bringing responsibilities for work the following day.

Lucky me, a coworker quit earlier this month and his treat day was this week so I jumped right in and took over his day.I’m not tryna brag here, but I basically handled it like a boss. I made some real crowd pleasers that were a bit of my own recipe: Snickers Chocolate Chip Cookies, as well as a new favorite: Chewy Gingersnaps. I made mine dairy-free and even used whole wheat flour. I’d like to think they are a pretty healthy option in the cookie world. I *might* have even had one with coffee as my breakfast this morning.

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I don’t want to take credit for these little delights because they are definitely my variation of these from Gimme Some Oven.

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CHEWY GINGERSNAPS

INGREDIENTS:

  • 3/4 cup coconut oil (solid)
  • 1 cup granulated sugar
  • 1/4 cup molasses
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon salt

DIRECTIONS:

Preheat oven to 375°F.

In a medium bowl, mix together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

In a separate bowl, beat together butter and sugar on medium speed for 2 minutes until light and fluffy.  Add in the egg, vanilla, and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.  Cover and refrigerate dough for at least 30 minutes, until it is chilled*.

Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. If you have the time, I prefer to chill the balled dough before baking. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes. Remove from the oven and let cool for a minute or two. Transfer to wire racks to cool completely.

Yield: About 2 dozen.

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St. Patrick’s Day Green Cupcakes

Happy St. Patrick’s Day! My daughter has been counting down to this day for weeks. I’m not really sure why, because in all honesty, we do almost nothing different from any other day. I know lots of the cool moms kick off the day with green pancakes and green milk or even green eggs and ham before dressing their miniatures in adorable leprechaun garb. I managed to find mine some green shirts and poured them some Lucky Charms.I know, I KNOW. I was NEVER gonna feed my kids that god awful sugar+corn syrup+artificial flavors and coloring cereals, but the box was like throw-back cool and the marshmallows were seasonally ALL green clovers. (Shamrocks?) Update: They are both still alive. I’ll feed ’em same kale for dinner.

Anyway, the day is here. Here’s my girl sporting her green.

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The kids were supposed to be at their dad’s tonight, but he will be battling for the city league basketball championship (yes, that is a real thing) so I get my littles. We are gonna get all domesticated and make my favorite green velvet cupcakes.

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Here’s the recipe if you feel like playing along. Really, it’s great recipe, just switch it to red (duh) if you prefer the classic, or play with any color for a super festive look. Or separate the batter and do all sorts of colors for a rainbow affair.

Cupcakes

1 ¼ c. flour

¾ c. sugar

1 tsp. baking powder

½ tsp. salt

1 tbsp. cocoa powder

¾ cup vegetable oil

½ c. milk

1 egg

1 tbsp. green food coloring

1 tsp. white vinegar

1 tsp. vanilla

 

Sift together dry ingredients. In a separate bowl , whisk together wet ingredients. Gradually add dry mix to wet mix at medium speed. Fill cupcake liners 2/3 full. Bake for 20-25 minutes at 350. Yields 1 dozen cupcakes.

 

Icing

¼ c. butter at room temp.

¼ c. cream cheese, softened

½ tsp. vanilla

2 c. confectioner’s sugar

Whipping cream (or milk) as needed

 

Beat butter, cream cheese and vanilla until smooth. Gradually beat in sugar. Add cream/milk for preferred consistency.

 

Eat and Enjoy!