Snappy Gingersnap Cookies with Applesauce

Confession: yesterday Devin, Rachel and I made not one but two batches of cookies! Sneaky I know! We’re so bad!

ingredients for cookies

They put the dough together for both batches of cookies but were bored by the time the gingersnaps were going in the oven. I decided to get fancy and roll them into semi-even balls and roll them in extra sugar (always a good idea!).

gingersnaps

Much to my surprise they were crispy, crunchy, spicy and they crackled…I had no idea that would happen!

gingersnaps

With no eggs, way less butter than “normal” and the addition of applesauce these cookies are only about 80 calories a piece. Not bad! I’m thinking I should go out for some vanilla ice cream to create a little sandwich. What do you think?

Gingersnaps and buckwheat, pumpkin, white choc chip cookies

Snappy Gingersnap Cookies with Applesauce

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups organic cane sugar
  • 3 tablespoons unsalted butter, at room temp
  • 1/2 cup organic applesauce
  • 1/3 cup molasses

Method

  • Preheat oven to 375.
  • Cover baking sheets with parchment paper.
  • In a medium bowl add flour, spices, salt and baking soda. Stir to combine.
  • In a separate bowl add butter, sugar, applesauce and molasses and blend with a mixer until combined. Fold in flour until combined.
  • In a  small shallow bowl add about 1/4 cup cane sugar.  Measure dough with a small scoop and roll with your hands to form a ball, roll all around in the sugar. Place on baking sheet and flatten very slightly.
  • Bake 13-14 minutes. Place on cooling rack until completely cool, then store in an airtight container. Makes 3 dozen cookies.

Slightly adapted from Food.com

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Buckwheat, Oatmeal Pumpkin Cookies

Devin’s girlfriend, Rachel, came over today and since I’ve been craving cookies I decided to get them to help me! I got everything out and then sat down and gave them directions and snapped pictures.

Devin and Rachel making cookies

I asked her to add the dry ingredients a little at a time and she took it literally by adding 1 tablespoon at a time. It was cute but Devin was tired of stirring!Devin and Rachel

Cookie – cookie – cookie!

Buckwheat, pumpkin white chocolate chip cookies

Buckwheat, Oatmeal Pumpkin Cookies

  • 1 3/4 cups of rolled oats
  • 3/4 cups of flour
  • 3/4 cup buckwheat flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 3/4 cup of white sugar
  • 1/4 cup of brown sugar
  • 1/2 cup of unsalted butter, soft
  • 1 egg
  • 1 cup of canned pumpkin
  • 1 1/2 cups of white chocolate chips

Method

  • Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat (I used parchment paper).
  • Combine the flour, oats, salt, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl. Mix until well combined.
  • Using a mixer, beat the sugars together with the butter and egg until cream smooth. Add the pumpkin and stir until well combined. Add the oat mixture into the pumpkin mixture until just combined then add the white chocolate chips until well mixed.
  • Drop spoonfuls of the the dough onto the prepared baking sheet. Place into the oven and bake for 10-12 minutes. Remove from the oven and let cool for 2 minutes before moving the cookies to a wire rack to cool. Serve with ice cold milk if desired. Enjoy.

Adapted from For the Love of Cooking

“Eat Your Greens” Asian Chicken Salad

"Eat your greens" Asian Chicken Salad

I used to write down recipes that I made and liked enough to think that I would make them again. I first made this salad back in 2008 and unfortunately when I copied it down I didn’t note where I had gotten it from but I did write down the date and put a smiley face beside it!

The recipe as I copied it called for green onions but I have tons of fresh spring chives so I decided to substitute them. A delicious choice!

“Eat Your Greens” Asian Chicken Salad

  • 1 small head napa cabbage, sliced thinly
  • 1/2 bag frozen edamame, cooked then rinsed with cold water
  • 1/2 cup cilantro leaves
  • 1/4 chopped chives
  • 1 small english cucumber, cut into julienne
  • 6-7 radishes, cut into julienne
  • 1 pound chicken (about 2 breasts)
  • 5 tablespoons low sodium soy sauce
  • 1 tablespoon peanut butter
  • 2 tablespoons honey
  • 1 tablespoon freshly grated ginger
  • 1 large clove garlic, minced
  • 1/3 cup fresh squeezed lime juice

Method

  • In a small bowl combine the soy sauce, peanut butter, garlic, ginger, honey and lime juice. Whisk to combine.
  • In a medium skillet add a bit of extra virgin olive oil, heat to medium or so and add the cubed chicken. Season with salt and pepper. Right before the chicken is done cooking add about a tablespoon of the dressing. Continue cooking until done, turn the burner off and let come to room temp while you prepare the rest of the salad.
  • In a large bowl add sliced napa cabbage, cilantro, chives, cucumber, edamame and radishes. Add dressing and toss to combine. Let the salad sit for about 10 minutes while the chicken is cooling…the dressing will wilt the cabbage a bit making it softer and helping the flavors to combine. Lastly, add the chicken, toss salad again and enjoy!

Soft Gingersnaps with White Chocolate Cream Cheese Frosting

Soft Gingersnap cookies

I made these cookies last Friday while my 2 nephews (17 months and 1 month old) and my sister Angela were visiting. I watched the boys for her while she went out to get her hair done.

Needless to say I waiting until Ang got back before I started the cookie baking. I’m not skilled enough to watch 2 small babies AND make cookies at the same time. While Ang fed and entertained the youngest I put the oldest, Ryder, on the kitchen island and let him play with a bowl and the spices while I made the cookie dough. He found a way to get the baking powder open! The picture I got of him is blurry but you can see the white powder all over his little navy colored pants 🙂

Ryder helping me bake cookies

I let him taste the molasses and lick the icing beaters. He has a cute habit of saying  “Ummmmmmmm” whenever he tastes something he likes and I heard it a lot that afternoon!

Soft Gingersnap Cookies with White Chocolate Cream Cheese Icing

Soft Gingersnaps with White Chocolate Cream Cheese Frosting

From Two Peas and Their Pod

For the gingersnaps:
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3⁄4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1⁄4 cup molasses
For the frosting:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 ounces white chocolate, chopped and melted
1 teaspoon vanilla extract
3 cups powdered sugar

Method

  • Preheat oven to 375 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • In a large bowl, whisk together the flour, baking powder, salt, and spices.
  • In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses and mix until combined.
  • With the mixer on low, slowly add the flour mixture. Mix until flour disappears.
  • Form the dough into tablespoon sized balls. Place the cookie dough balls on prepared baking sheet, about 2 inches apart.
  • Bake for 10-12 minutes or until cookies are set, but centers are still soft. Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack to cool completely.
  • While the cookies are cooling, make the frosting. In the bowl of a stand mixer, cream the cream cheese and butter on medium-high speed until smooth. Add the melted white chocolate and vanilla extract. Beat until smooth. Reduce the mixer speed to low and add the powdered sugar until smooth.
  • Using a knife, frost the gingersnaps with frosting.

Mini Honey Almond Apple Crisps

These apples are supposed to be my afternoon snacks but instead all but one of them wanted to be made into yummy little apple crisps!

Today, while reading one of the blogs I follow, called A Couple Cooks, I ran across a recipe for Honey Almond Apple Crisps in Jars. The recipe had no sugar (honey instead), very little butter (compared to a lot of recipes for crisps) and an interesting addition…grated ginger.

I didn’t have any little jars but I had everything else. My plan was to bake it together in a small baking dish…but then I ended up in Target this afternoon and found these cute ramekins that were available in fall colors like red, orange and green and they were only $2.50 for 2! Score!

The recipe fit exactly into my new green ramekins!

I dug in with a glass of cold skim milk on the side. I couldn’t eat it all and I think the rest will be really good for breakfast in the morning 🙂

Randolph wants some too!

Mini Honey Almond Apple Crisps

From A Couple Cooks

  • 4 apples (about 4½ cups)
  • 1 tablespoon minced fresh ginger
  • ½ tablespoon balsamic vinegar
  • ½ teaspoon cinnamon
  • ⅓ cup honey
  • ⅛ teaspoon kosher salt
  • ¾ cup oats
  • ¼ cup slivered almonds
  • ⅓ cup whole wheat flour
  • ⅛ teaspoon kosher salt
  • ¼ cup honey
  • 2 tablespoons butter, melted or very soft
  • 4 small canning jars (or ramekins!)

Method

  • Preheat oven to 375 degrees. Peel, core, and slice the apples into small pieces. Peel the ginger; mince or grate 1 tablespoon. In a large saute pan, mix together apples, ginger, ½ teaspoon cinnamon, and a pinch of kosher salt. Stir in ½ tablespoon balsamic vinegar and ⅓ cup honey. Saute until softened, about 15 minutes.
  • Meanwhile, in a medium bowl, combine ¾ cup oats, ¼ cup slivered almonds, ⅓ cup whole wheat flour, ⅛ teaspoon kosher salt, ¼ cup honey, 2 tablespoons softened butter.
  • Divide the fruit mixture into 4 half-pint wide mouth canning jars or ramekins. Spread the crumble over each jar, pressing down on the crumbs to ensure that none are above the mouth of the jar.
  • Place the jars/ramekins on a baking sheet and bake 15 minutes until top is brown. Cool for 10 minutes and enjoy.