Homemade Gingersnaps

I know, I know. When was the last time I posted a recipe?! This blog used to be all about recipes – but suddenly it’s become about eating, weekends, relaxing, being a mom and running. In all honesty, I haven’t had much time to bake lately. And when I do find time to bake, finding time to write down the recipe is waaaay last on my list.

BUT when I made these gingersnaps, I knew I had to share them. They were easy and so perfect to make now – right before the holidays – and any time of year! They’re quick to make, make enough to share (mine made about 33) and the best part – they taste great! I’d never tried to make gingersnaps before because I know I can always buy them if I want; but I highly recommend you make these. I’m so excited to bake them again and try different add-ins next time – candied ginger, dried cranberries, etc.

homemade-gingersnaps-cookies-recipe

Homemade Gingersnaps

Here’s what you need:

  • 3/4 cup shortening
  • 1 cup granulated sugar, plus 3 Tablespoons for rolling
  • 1 egg
  • 2 Tablespoons molasses
  • 2 Tablespoons honey
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt

Here’s what you do:

  1. Preheat the oven to 350 degrees and grease a baking sheet. (Or use a nonstick surface, I like to use my silat and they don’t need greasing)
  2. In a small bowl, combine flour, baking soda, ginger, cinnamon and salt. Set aside.
  3. In a large bowl, cream shortening and 1 c. sugar. Add in egg, molasses and honey and continue to mix until combined.
  4. Slowly add in flour mixture to sugar mixture.
  5. Roll dough into small, Tablespoon-ish size balls. Dip balls into the 3 Tbs. granulated sugar and place onto baking sheet. Bake until light brown, 12-14 minutes. Cool completely on wire rack.
  6. Enjoy! Makes about 30-36 cookies.

homemade gingersnaps cookies

Some questions for you:

  • Are you a ginger fan? Yes! I love everything ginger. ginger tea. pickled ginger. gingersnaps. gingerbread. ginger candy. yum yum yum!
  • What’s on your holiday baking list?

Energy Balls – a.k.a. Boobie Balls

One of the things I’ve noticed as a breastfeeding mom is that some days I am ravenous. Some days I need two breakfasts. Other days I’m not hungry until 10 but then I need two (or three) snacks!

While I’m not yet actively trying to lose weight (in case you couldn’t tell by my double the ice cream day What I Ate Wednesday post), I am trying to make healthy-ish choices sometimes – for me AND for FW. So I’m so glad to have found these delicious energy balls.

I’d had energy balls like these before becoming pregnant (they’re good for everyone! not just breastfeeding moms!), and Anson had made me some when she and her daughter came over to visit FW and I. But these are a little different. Why? They have ingredients that are supposedly good for breastfeeding – Brewer’s yeast, oats, flaxseed. And yes, these are supposedly good for non-breastfeeders, so feel free to make them, share them with your BF friends and eat some yourself! I’ve been known to share some with B as well:)

energy balls - boobie balls - breastfeeding snacks

Energy Balls – a.k.a. Boobie Balls

Slightly updated from here  

Here’s what you need:

  • 2 cups old-fashioned oatmeal
  • 1 cup peanut butter or other nut butter (I like Once Again almond butter or Peanut Butter & Co crunchy peanut butter– I’ve also made with creamy peanut butter and it’s just as good!) (NOTE: the quantity of peanut butter you use will depend on the type/consistency. The more runny the peanut butter – like in many natural kinds – the less likely you’ll need a full cup because it’s so wet. The more dry the peanut butter – as is with a low fat kinda like low fat JIF – you may need more)
  • 1 cup ground flaxseed
  • 1.5 cups shredded coconut
  • 1/2 cup of honey
  • 1 Tablespoon Brewer’s yeast (I buy my Brewer’s yeast from Swanson Health* online)
  • 1 Tablespoon vanilla
  • Optional: 1 cup add-ins – a mixture of chocolate chips, dried fruit, etc. I like craisins and/or chocolate chips, white chocolate chips or mini m&ms

20160819_133252

Here’s what you do:

  1. Combine peanut butter, honey, and vanilla in the bowl of a stand mixer. Mix on medium low. (NOTE – I’ve also done this by hand with a large spoon)
  2. Add in the dry ingredients: oatmeal, coconut, Brewer’s yeast, flaxseed and any adding (I added 1 cup chocolate chips).
  3. Roll into small balls, about 1-inch thick. Store covered in the refrigerator and enjoy!

20160819_135053

*Disclosure: I was not compensated for this post, but some of the products mentioned were provided to me by Swanson Health. My views and comments are solely my own and do not represent those of Swanson

Peanut Butter Coconut Flour Banana Bread

Some blogkeeping- there is still one more day to enter the Cleveland Marathon race entry giveaway!

My friend Cuoghi is allergic to coconut. Can you imagine being allergic to coconut? I LOVE it so much and cant imagine not being able to experience all the gloriousness that is coconut. Coconut flakes. Special K cookies. Almond Joys. Coconut ice cream. Coconut oil. Fresh coconut right from the tree!

mekong delta trip in vietnam

You get the picture. BUT up until recently I had never tried coconut flour. It intrigued me but I was intimidated. I knew you couldn’t use it as a replacement for traditional flour in a 1:1 ratio, but was really eager to try it out. Thank goodness the first recipe I tried came out GREAT. Here is a recipe for peanut butter coconut flour banana bread. The texture of this bread reminds me of bread pudding or pastel de elote – it’s really moist (Favorite word!) and not really quick-bread like but still so so so good. I’ll definitely be making this again!

Peanut Butter Coconut Flour Banana Bread

Peanut Butter Coconut Flour Banana Bread

modified from Ambitious Kitchen’s paleo banana bread recipe. This is not paleo-sorry;)

Here’s what you need:

  • 3-4 medium ripe bananas, mashed
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup natural peanut butter*
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup peanut butter chips

Here’s what you do:

  1. Preheat oven to 350 degrees F. Grease a loaf pan with nonstick cooking spray.
  2. In a small bowl, combine coconut flour, baking soda and baking powder. Set aside.
  3. Combine bananas, sugar, vanilla and peanut butter with an electric mixer and mix until smooth. Add in eggs and mix until combined.
  4. Add in coconut flour mixture; mix until just combined – do not over mix.
  5. Pour batter into the prepared pan and sprinkle peanut butter chips on top.
  6. Bake for 45-55 minutes, or until a toothpick inserted into middle of pan comes out clean.
  7. Cool completely before cutting. Texture will be somewhat mushy – not undercooked but more like a bread-pudding texture. Enjoy!

Peanut Butter Coconut Flour Banana Bread-icrashedtheweb

*Disclosure: I was not compensated for this post, but some of the product (nut butter, coconut flour) was provided to me by Swanson Health. My views and comments are solely my own and do not represent those of Swanson.

Some questions for you:

  • Now that I have all this coconut flour – what should I make with it?
  • Do you like coconut?

 

Chocolate Fudge Thumbprint Cookies

It’s Christmas Eve! If you’re like me, that means lots of relaxing, eating, and spending time with my family. And maybe some last minute (yes, now it’s really last minute) baking.

If you’re seeking a relatively quick, very easy, festive holiday cookie, look no further. These are great for the chocoholic (sorry, not me) in your family. Or a chocolic friend, because who doesn’t like to be surprised with a plate of cookies this time of year?

Chocolate Fudge Thumbprint Cookies-icrashedtheweb

Chocolate Fudge Thumbprint Cookies

from Cafe Mom

Here’s what you need

  • 2 sticks + 2 tablespoons of butter, softened
  • ¾ cup sugar
  • ⅓ cup cocoa powder
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 Tablespoons cocoa powder
  • 1 heaping cup powdered sugar
  • 2­ Tablespoons hot water
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • holiday sprinkles

Here’s what you do:

  1. Preheat the oven to 350. Cream the butter, sugar and ⅓ cup cocoa powder. Mix well until one thorough mixture.
  2. Combine the flour, salt, baking soda and baking powder in a separate bowl. Add to the butter mixture by thirds and mix until combined.
  3. Roll the dough into small balls, about one-inch in diameter. Indent each ball with your thumb or a small spoon in the center.
  4. Bake for 7-8 minutes until cookie dough is lightly cracked on the surface but still soft.
  5. When they come out of the oven, don’t be surprised if your thumbprint is gone!  You’ll likely need to press the center of each cookie down again to make your frosting well. Cool completely.
  6. While cookies are cooling, make the frosting: mix the cocoa powder, powdered sugar, hot water, and vanilla. Spoon the frosting into the centers of the cooled cookies and add festive sprinkles while frosting is still wet. Allow frosting to set before putting away.

Enjoy! I’m not a huge chocolate fan and even I enjoyed one (or a few). They’re not MY favorite (again, not a big chocolate fan) but they were definitely a hit. For simple modifications, I may play with the filling, adding peppermint or peanut butter in the future.

Chocolate Fudge Thumbprint Cookies

Questions for you:

  • Chocolate lover or not?
  • What are some thumbprint cookies you enjoy? I love jam cookies! 

Cranberry Pistachio Biscotti

I LOVE biscotti. I grew up with biscotti – my mom seemed to always have a package of Nonni’s biscotti on hand for desserts, snacks (breakfast…shh), etc. There’s just something deliciously satisfying about the crunch of a good biscotti, paired with some coffee or hot tea. Amiright? And now that I know how to bake them (I’ve made a few different kinds before, including chocolate pistachio biscotti and pumpkin biscotti), I am loving them even more!

Seeking a last minute cookie to bake for the holidays? Okay, I guess it’s not quite last minute yet, but these make the perfect Christmas cookie. The green pistachio and red cranberries are festive – but these really are great all year round. I made these for a holiday party/cookie exchange and recommend you try them out too. The recipe is from B’s mom, and I was so grateful that she shared it with me – so now I’m sharing it with you!

cranberry pistachio biscotti-icrashedtheweb

Cranberry Pistachio Biscotti

Here’s what you need:

  • 2 ½ cup flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs + 1 egg set aside for egg wash
  • 1 teaspoon vanilla
  • 1 ⅓ cup dried cranberries (soak 5 min in hot water)
  • 1 cup pistachios, chopped

Here’s what you do:

  1. Preheat oven to 300°.
  2. Combine first five ingredients.
  3. Add eggs and vanilla. Work into dough using hands.
  4. Drain cranberries and add to dough with pistachios.
  5. Roll into two logs. Flatten slightly and place on greased pan. Brush with egg wash (1 egg plus 1 Tablespoon cold water).
  6. Bake for 50 minutes, slice into pieces and bake an additional 10 min. per side. Makes approximately 36 biscotti cookies. Enjoy!

cranberry pistachio biscotti~icrashedtheweb

I also made this recipe sheet if you’d like to print out the recipe (click here to download the pdf).

CRANBERRY PISTACHIO BISCOTTI-icrashedtheweb-recipe-small

Some questions for you:

  • Do you like biscotti?
  • What’s a favorite family cookie recipe?

Chocolate Dipped Heath Bar Shortbread Cookies

Have you been baking Christmas cookies yet? If your schedule has been anything like mine, you’ve been busy baking up a storm for cookie exchanges, holiday parties and office gatherings.

For this year’s work cookie exchange, I opted to make these cookies. I knew I wouldn’t have time to make them completely the night before, so I actually made the dough, froze it, and then baked and dipped them in chocolate and sprinkles the night before. These cookies are good – not too sweet, but delicious and festive (if you add rainbow sprinkles)! A great cookie exchange addition.

Chocolate Dipped Heath Bar Chip Shortbread-icrashedtheweb

Chocolate Dipped Heath Bar Shortbread Cookies

Recipe from the kitchn. The original recipe says it makes 70-75 cookies. Don’t know what I did differently, but mine made about 45. If yours makes 70, PLEASE let me know what you did!

Here’s what you need:

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cups mini semi-sweet chocolate chips
  • 3/4 cup Heath toffee chips
  • 1 cup chocolate melting wafers

Here’s what you do:

  1. Cream together butter, powdered sugar, and salt until smooth. Add vanilla.
  2. Using a hand or stand mixer on, low speed, mix in the flour until combined and a dough is formed. Fold in 1 cup of the chocolate chips and the Heath Bar chips.
  3. Divide the dough in half and shape each half into a log about 10-12 inches long. Wrap both logs of dough in parchment or plastic wrap. Refrigerate the rolls until firm (a few hours, or up to three days). The logs can also be frozen if you don’t plan on baking them within a few days, just make sure to thaw in the fridge overnight before baking.
  4. When you’re ready to bake the cookies, cut the logs into 1/4- to 1/2-inch thick slices. Preheat the oven to 350°F and line two baking sheets with parchment paper. Arrange slices slightly apart on the baking sheets.
  5. Bake the cookies for 13 to 15 minutes, until the edges just start to brown brown. Let the cookies cool on the baking sheets before removing from the pan.
  6. Melt the 1 cup of chocolate melting wafers in the microwave in 15-second intervals, stirring between each interval. Dip one end of each cookie into the chocolate and use a butter knife to scrape off the excess chocolate. Place the dipped cookies on parchment paper. Optional: while still wet, add festive/colorful sprinkles. Wait until set before storing or tasting.
  7. Enjoy!

Chocolate Dipped Heath Bar Chip Shortbread~icrashedtheweb

Some questions for you:

  • What twists on traditional cookies do you make to give them more of a holiday appeal? I like to shape them into fun holiday shapes (candy canes, snowmen) or add red/green sprinkles (like these!).
  • What’s your go-to cookie for cookie exchanges?

Almond Milk Volcano Rice Pudding

Have I mentioned I’m a Meatless Monday blogger? I am! And while I’m not a vegetarian, I do enjoy the occasional meatfree dish.

That’s why when I was provided a package from Lotus Foods with a few different meatless, carbalicious (rice and ramen) yum yums, I was super excited to try them out and share the recipes with you. I had also recently gotten some coupons from Silk and was interested in seeing what I could make from the both – what could I do to combine Silk’s dairy free milk with Lotus Foods package?

goodies from Lotus Foods!

goodies from Lotus Foods!

I’ll have some savory meals coming soon, but first off, I knew I had to try making some rice pudding. My mom always made such good rice pudding growing up. It was creamy, soothing, warm, and so so so delicious. Inspired by memories of her dessert, I bring you Almond Milk Volcano Rice Pudding. Probably a little better for you than the version I had growing up, but still pretty good!

Almond Milk Volcano Rice Pudding

Almond Milk Volcano Rice Pudding

  • 2 cups almond milk – I used Silk unsweetened original
  • 1/2 cup rice – I used the Lotus Foods Organic Volcano Rice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/3 c. maple syrup
the ingredients - so few and so simple! (minus maple syrup. it was camera shy)

the ingredients – so few and so simple! (minus maple syrup. it was camera shy)

Here’s what you do:

  1. Place the almond milk in a medium saucepan over medium heat. Bring to a gentle bubble and lower the heat to simmer.
  2. Add the rice and season it with the cinnamon, nutmeg and cardamom. Stir until the spices are evenly coating the rice and almond milk. Cook for 10 minutes until milk is starting get absorbed.
  3. Pour into an oven-safe pan and cook for 20-30 minutes at 350 degrees until nearly all of the milk is absorbed. Serve warm or cold, topped with additional cinnamon and maple syrup if you like.

Some questions for you:

  • Have you ever had volcanic rice? What did you think of it?
  • What’s your favorite rice dish? I need new recipes!
  • Do you have a favorite childhood dessert?

Disclosure: While I was not compensated for this post, product was provided to me by Silk and Lotus Foods. My views and comments are solely my own and do not represent those of Lotus Foods or Silk.

For more Meatless Monday posts, check out some of my past recipes or visit the linkup below!