Chewy Ginger Molasses Cookies

There's something about the countdown to Christmas that makes me want to bake something every single day.  I literally have pounds of butter in my fridge and 12 different kinds of chocolate chips in my pantry to fuel this desire, but life keeps getting in the way which is super annoying.  If I could, I would cancel all plans and permanently affix holiday pajamas to my body and eat butter.  I mean, bake with butter, and then eat what I bake.  Alas, I have to be a mom and a wife and buy presents and work and attend parties and concerts and exercise so I can eat said amounts of copious butter.  

This is why I appreciate SIMPLE recipes!  These Chewy Ginger Molasses Cookies are very simple, and ridiculously delicious.  That's probably because the recipe comes from my friend and Pastry Chef, Chelsea Kravitz.  It's good to have friends who are Pastry Chefs, by the way.  She works at a local restaurant, Schout Bay, which is a 'must' on its own if you're on Long Island... and if you ever do go, her desserts are a MUST must.  Also, check out her website The Bakery Lady and again, if you're local, she makes the most divine baked goods to order.  That's right, I said 'divine' because I'm proper and what not.  If you're not a Long Islander, just drool along with her Instagram posts.  Aaaaaand, make these amazing cookies!  Recipe below...

The Bakery Lady's Chewy Ginger Molasses Cookies

Makes 2 1/2 dozen

Printable Recipe

2 cups flour

2 tsp baking soda

1/2 cup (1 stick) butter, melted

1/3 cup granulated sugar

1/4 cup dark brown sugar

1/3 cup molasses

1 large egg

1 1/2 tsp cinnamon

1 tbsp ground ginger

1 tsp ground cardamom

1 tbsp fresh grated ginger

1 tsp salt

Raw sugar for rolling

Preheat oven to 375 degrees.  Whisk together flour and baking soda, set aside.  Mix melted butter, both sugars and molasses.  Add egg and beat 1-2 minutes.  Add spices, salt and fresh ginger.  Fold flour mixture into wet, just to combine.   

Place raw sugar in a shallow bowl.  Scoop tablespoon sized gobs of cookie dough and roll into balls.  If the dough is sticky, throw it in the fridge for a half hour.  Roll the balls in sugar and place on lined baking sheets 2" apart.  

Bake, rotating halfway through, for 7-10 minutes.  They should be puffed and a little cracked on top, slightly set around edges.  With the back of a ladle or spoon, press gently into the top of each baked cookie fresh out of the oven to encourage a chewy center.      

Pattie's Snowballs

Is there anything better than a handwritten recipe, all worn and smudged with buttery fingerprints?  When I posted my late mother-in-law's recipe on Instagram, so many of you wrote that the writing looked identical to one of your own loved ones.  Why is that?!  It seems there was something so universally elegant about the cursive back in the day... it just seemed to dance on the page.  I don't think I could replicate it if I tried!  Also, how do you write a cursive 'Z'?  I have no clue. 

During the holidays, I always look forward to pulling out these passed-down recipes because, after all, traditions are what makes everything so merry!  And I try to cling to the 'merry' as much as possible, because, you know... there's also the S T R E S S.  But for that, there are cookies!  Am I talking in circles?  You know what I'm saying.

These Snowballs were my mother-in-law's favorite.  She would make batch after batch and freeze them - enough to last long after the new year.  Baking these sugary, buttery treats reminds us that she's always with us...  

Speaking of moms, I had the opportunity to be a guest on the Mom Enough podcast recently, so please check it out here!  Marti, her daughter Erin and I chatted about picky eaters, healthy meals, holiday traditions and how all of us moms have to sneak away to eat a dessert from time to time.  It's a really fun show led by some brilliant women who keep it real.  My kind of people :)  

Pattie's Snowballs

Makes 2 dozen

Printable Recipe

1/2 cup unsalted butter, room temp (1 stick)

3 Tbsp powdered sugar

1 cup all-purpose flour

1 tsp vanilla

1/2 cup finely chopped nuts (pecans or walnuts)

Preheat oven to 300 degrees.  Cream butter until light and fluffy.  Add sugar and blend well.  Add flour, then vanilla and fold in nuts.  (Mixture will be crumbly but will come together with your hands.)  Roll into small balls (about golf-ball sized) and place on greased baking sheet (I simply line mine with parchment paper).  Bake for 20-30 minutes (I do 20).  Roll in powdered sugar while warm, and then once more when they cool off.

Happen Bakers: Sophie Boulos

Alright party people, please get ready to meet the newest member of my Happen Bakers series...

Sophie Boulos is a 16 year-old girl living in Montreal and is an extremely talented baker.  Chiffon cakes, chocolate mousses, Belgian waffles, even homemade pizza...you name it, she's baked it!  Besides being a skilled baker, she's an athlete, an active participant in various community services (such as animal adoption) and a nearly-graduated high schooler busy looking towards the future.    

We all know that teenage life can be stressful - especially the last year of high school - and Sophie turns to baking for comfort.  While she finds the process calming, she also appreciates how gratifying it is to share her creations with friends and family, or even members of her community.  How refreshing to see a young female driven with the desire to give back!  And after one glance at her Instagram, I'd like to move to her community to be on the receiving end of such donations, thanks.

I'm particularly excited that she decided to bake a Pumpkin Pie for her Happen Bakers post, and not just because it's perfectly appropriate for this time of year (I wrote a lot of words that begin with 'P' in that sentence).  If you've been a loyal follower of this blog, then you know it's the one food I just can't do...but my aversion shouldn't prevent you wonderful readers from acquiring a delicious recipe of the classic dessert!  So, now you have one, and you have Sophie to thank.  Thank you, Sophie!  

Read on for the recipe, and to learn even more about this talented young individual..

Click HERE to get the recipe for Sophie's Not Your Grandma's Pumpkin Pie!  

What she has to say about it:

Everybody knows that grandmothers are some of the best bakers around.  Their simple recipes make you feel warm inside and are very hard to beat.  Now, I am not saying that their recipes get old, but sometimes making a few adjustments can turn a classic into something unique and out of this world.  Being from Canada, I had to use maple syrup, and this addition is but one of the few simple changes I made to the original.  This is the best pumpkin pie around!  

When did you start baking?

I've been in the kitchen ever since I can remember.  There are even photos of me as a baby watching Food Network!  Since my mom is a stay at home mom, I would spend lots of time with her cooking in the kitchen.  I cooked much more when I was younger and started to bake pretty seriously starting at about 10 years old.  What inspired me to start baking were my grandmothers, my mother and the Food Network.  

How did you learn?

I learned on my own by watching TV shows, videos on YouTube and by practicing non-stop.  I also spent much time in the kitchen with my mom as a young child and was always eager to participate in the making of whatever she was preparing.  My grandmother and I would bake mini muffins and other goodies from time to time, so baking definitely makes me feel nostalgic.  

What do you love most about it?

The fact that it helps to relieve my stress when I'm feeling overwhelmed at school and it also allows for me to do something special for the important people in my life.  For example, I bake all the time for people's birthdays at school and for my family and when I see the joy it brings them, that is the best feeling.  I also love to give back to my community through my food and the joy a small gesture brings people never gets old.     

What's the most challenging thing you've attempted?

Definitely a chocolate soufflé and cherry clafoutis.  

What's your dream dessert?

Either anything with chocolate like a warm chocolate molten cake with vanilla bean ice cream or something lemony and delicious like lemon meringue pie.  

Name 3 celebrities you'd love to bake with...

Definitely Ina Garten as I absolutely adore her and her recipes, Yolanda Gampp and Christina Tosi.  

Most epic kitchen fail?

I was baking some oatmeal raisin cookies and the first batch came out scrumptious.  I forgot to set the timer for the second batch and by the time I remembered that they were in the oven, they had gone black!  

Any favorite songs you listen to in the kitchen?

I love to listen to soul music and old classics.  Anywhere from "I Feel Good" by James Brown to "Smooth Sailing" by Leon Bridges to "One Love" by Bob Marley.  

Favorite food site or YouTube channel?

Probably Yolanda Gampp's channel, How to Cake It, because everything she makes is ridiculously impressive.  

When you're not baking, you are...

Playing sports (soccer, volleyball, basketball, badminton, touch football), hanging out with my friends and my dog, volunteering in my community or painting.  

Where do you see yourself in 10 years?

That's a really hard question because I'm graduating high school this year and am not quite sure what I would like to do just yet.  In a perfect world, I would like to have completed my MBA and Juris Doctor as well as have graduated from the Cordon Bleu.  I know that this is not realistic to accomplish in only 10 years, but I see myself attaining these goals eventually.  I see myself remaining involved in my community and having a catering business where I can showcase my desserts and make some money to put towards my further education.    

Thank you Sophie!  I am certain that your future will be sweet :)
(Pun intended).  

Chewy Chocolate-Gingerbread Cookies

I have about a billion holiday cookies in my house.  Want to come over?  Oh, I should warn you, all three of my kids and my visiting mother have the stomach bug.  So, are you on your way??!

*long awkward silence*

No seriously, the past few days have not been fun.  However, as always, it could be worse.  I insist on keeping a positive attitude because after all, it's the holidays, and after a pretty tough year, I'm trying to focus on my family being (overall) healthy, happy and together.  

Here is one more sweet treat for you, in case you still are in the baking mood.  Chewy ginger cookies with lots of melty chocolate chips.  Yummy yummy yum!  I hope you enjoy, and I hope you have a Merry Christmas, a Happy Holiday and a Joyous New Year!  xo

Recipe HERE.

Buckeye Fudge

More fudge!  Fudgy fudge fudge.   I'm a huge fan of Buckeye Candy this time of year, which is a peanut butter ball of confection partially dipped in chocolate, so when I found a recipe for Buckeye Fudge I knew I must have it.  In my kitchen.  In my mouth.  They were very easy to make, they taste smooth and creamy, and once again, homemade fudge is the perfect holiday treat to give and to receive.  In your mouth.      

Recipe HERE.

Cookies 'n Cream Fudge

This is the easiest and quickest sweet treat you'll make all holiday season!  There are three ingredients and you could probably bang it out in five minutes - seriously, go try, I'll time you.  Who doesn't love homemade fudge, especially when it's laced with Oreo cookies?  Do they make Christmas Oreo cookies?  Because that's the only thing that would make these more fabulous.  Now go forth!  Do something simple for a change of pace, make these for your loved ones.  Be merry.  See you later. 

Recipe below...

Cookies 'n Cream Fudge

Makes 24-48 pieces (depending on size)

Printable Recipe

1 bag white chocolate chips (11 or 12 oz)

1 can sweetened condensed milk (14 oz)

25 Oreo cookies

Line an 8x8 baking pan with parchment paper.  Place cookies in a large plastic bag and crush them into chunky pieces using anything heavy (I used a wine bottle, sure did).  In a saucepan over medium-low heat, melt white chocolate chips and milk together, stirring frequently.  Add crushed cookies and stir.  Immediately pour into prepared pan and smooth top with a spatula.  Refrigerate until firm, and store for up to a week in the fridge in tupperware. 

Bourbon-Cranberry Shrub

I'm kicking off my week of "Sweet Treats" with one for the grown-ups because, let's be honest, we deserve it.  I mean, we are doing SO much right now.  We're making lists and checking them twice hundred times, we're shopping and wrapping and wrapping and wrapping, we're baking and eating and eating and eating... basically we are juggling it all and trying not to turn into the Grinch while doing so.  I'm talking about myself.  So what better way to end your hectic day than with this sweet and lusciously smooth adult beverage.  It's made with bourbon, a homemade cranberry syrup (that's very easy to whip up) and a splash of seltzer.  I would have added a sprig of rosemary for a festive garnish but I didn't have rosemary STOP ADDING FOOD TO MY GROCERY LIST.

I'm not the Grinch.  I'm merry!  Cheers.  

Recipe HERE.

Shredded Brussels Sprout and Ricotta Toast

Wait just one holly, jolly second.  How is it already December??  And not just December, December 5th??  A sixth of the way through the month.  That's correct, yes?  I like food, not math.  Anyway, I'm overwhelmed, but aren't we all.  It's that time of year when as much as we want to only feel joy and merriment, the stress of keeping up with shopping, holiday cards, parties, THE ELF ON THE SHELF, etc, etc, can often take over.  If only we could add 5 or so more hours to each day (or if only I could stay up past 9pm).  Alas, I'm trying to slow down as much as possible, especially this year, and remain more present.  In doing so, I'm capable of enjoying so much more.  And it probably won't surprise you, but what I love most about the holidays (other than family) is the FOOD.  

   My sister made these toasts as a Thanksgiving appetizer, and they were so good I couldn't wait to make them again.  Creamy ricotta is spread on crunchy bread and then topped with shredded brussels sprouts that are tossed in a bright, lemony, mustard dressing.  There are toasted pine nuts, yummy shallots and in the original recipe, golden raisins, however here I omitted those and added pomegranate seeds for color.  Aren't they perfect for a Christmas cocktail party?!  I think so.  

Alright, time to finish my holiday cards.  Or, in the spirit of slowing down, take a nap.    

Recipe HERE.

Leprechaun Bait

Top 'o the morning to ya, lads and lassies!  I read that in my mind with a really lame Irish accent as I wrote it.  I also had a weird daydream this morning about a leprechaun running in the room and pinching my butt as I brushed my teeth.  Probably didn't need to tell you that, huh?  I've obviously eaten too much of this sweet and savory Leprechaun Bait that I saw on Pinterest.  Basically you throw a bunch of stuff you probably already have in your house - popcorn, rice cereal, pretzels - and add Lucky Charms (I found the St. Patrick's day limited edition box), green M&M's (I used a bag of mint ones), and drizzle green candy melts over the whole thing!  Kind of gross?  Yes.  Fun for the kids to make?  Yes.  Will it really trap leprechauns?  DUH!  Happy St. Patrick's Day!  

Similar recipes here and here.    

Also... more St. Patrick's Day dishes and treats HERE!

Cigar Tuiles

I only have 17 things on my to-do list today... one of them being to bake ONE more Christmas cookie (which will never happen)... and I'm feeling frantic.  However, I wanted to share these Cigar Tuiles I made the other day because they are so impressive, not THAT difficult to make, and very delicious!  It's basically a cookie dough that you spread very thin on a parchment-lined baking sheet and roll into a cigar shape the second it comes out of the oven.  Then you dip it in chocolate and chopped nuts.  Obviously.  I used a recipe from a special Cookie edition of America's Test Kitchen that I can't find online, but you can find similar recipes here and here.

Merry Christmas, Happy Hanukkah and a Glorious Whatever You Celebrate.  I wish you all peaceful weekends spent with the ones you hold dear!

Andes Mint Fudge

I love fudge, fudgy fudge fudge.  Fudge is my favorite, like smiling.  Smiling is my other favorite.  And if you're not watching the movie "Elf" as much as we are, then you probably have no idea what I'm talking about right now.  Anyway, I made this glorious fudge the other day that tastes exactly like a giant Andes Mint.  Chocolate fudge on the bottom, white chocolate fudge with peppermint extract in the middle and a dark chocolate topping that's sprinkled with mini chocolate chips and chopped up Andes Mints.  It should be it's own food group this time of year... Buddy would approve.

Recipe HERE.

Traditional Latkes with Caramel Applesauce

Hello friends!  How are we all doing on this Monday before the holiday weekend?  Has the panic set in yet?  Is your computer making fun of you for how much online shopping you're doing?  If your answers are yes, then we are friends.  If you finished your Christmas shopping in June, then please go away.  (Just kidding I love everyone you can stay)

It's full-on Christmas Vacation/Home Alone mode at our house, and this weekend would have gone viral had it been captured on video.  There was a snowstorm, a crying Santa visit and family galore.  All the things that make the holidays merry and insane at the same time!  My son is learning about Hanukkah at school and asked if we could make latkes, and this weekend felt like the perfect time to do it.  My mom and my sister-in-law took charge with this Martha Stewart recipe, and they came together perfectly.  Did I mention the caramel applesauce?  Served with that and a dollop of sour cream made these the hit of our chaotic weekend :)

Recipe for Traditional Latkes here.

Recipe for Caramel Applesauce here.

Candy Corn Pretzel Hugs

If you need a last minute Halloween treat to make for whatever you're doing tonight (costume party, trick-or-treating, Monday night football, binging on candy in your pajamas while watching The Voice, etc.), these Candy Corn Pretzel Hugs couldn't be easier to make.  They require three ingredients, four minutes of baking, and a few tiny helper hands to unwrap all the Hershey's Hugs.  They are sweet, salty, crunchy and smooth... all at once.  Everyone will ask you for the recipe, and you will be a Halloween Hero.  

Recipe here.

Green Mac & Cheese

I swear to God, my children once ate vegetables.  They ate fruit, and healthy grains, and fish and lean meats and foods that came in all different shapes, sizes, textures and COLORS.  Then, each of them hit 18 months, and they were all, "nah... OVER IT... I'll just eat chips and Skittles until I'm out of college and my palate returns to normal, thanks."  My son (who turns SEVEN today!) was always a little better (maybe because I had time to actually focus on one, single child?) but my girls are trying to turn me into a mental patient.  As a mom, I keep trying.  That's my job, to feed them healthy foods.  So I keep trying.  Like yesterday, I made this Green Mac & Cheese, assuming I could trick them into thinking a magical leprechaun turned it that color.  That's fun, right?!  

Me: Hahahahahahaha, look lasses and laddy, a wee little leprechaun has played a trick on us, ohhhhh, aren't we lucky little Irish children!?!

Them: (Blank, disgusted stares)

Cut to THREE different-sized meltdowns over dinner.  My middle kid ran from the table, the baby just screamed "all done, all done, all done, all done" and my seven-year-old took a bite, plugging his nose and choking back tears, like I was feeding him poison.  

My take on this creamy, cheesy pasta full of pureed spinach and broccoli (which I decided to throw into the blender with the spinach so there were NO VISIBLE SIGNS OF VEGETABLES)... it's delicious.  It's so, so good.  Carson loved it as well.  Which is good, because we will be eating it for lunch every day this week.  You should make it too, because your kids are probably better than mine.

Recipe!

*Look, I even melted cut-up string cheese on the top because I ran out of cheddar and I wanted it to be EXTREMELY GOOEY AND CHEESY.  

Cauliflower Topped Shepherd's Pie

Happy March!  I was REALLY looking forward to this month, mainly because our February was taken over by all sorts of sicknesses.  I thought, we just need a new month... a month that signifies the beginning of spring, perhaps?  Then we will ALL be healthy and well and bursting with energy!  Right.  Last night both of my daughters had high fevers and kept me up all night long.  Thanks, March the First, thanks a lot.  

Oh well, I will not let this get me down.  I will be positive!  I will decorate my house with tulips and shamrocks and easter eggs!  (Who am I kidding, those decorations have been up for weeks.)  So in honor of these upcoming holidays, particularly the one where we all wear green and pretend we're super Irish, over the weekend I made a Shepherd's Pie that I've made before here, only this time instead of topping it with mashed potatoes I covered it with Cheesy Mashed Cauliflower.  Want to know a secret?  I'm eating it for breakfast.  Want to know why?  Because all of the photos I took over the weekend turned out blurry and I needed a shot for this post.  

The things I do in the name of blogging.  

However, it's a delicious breakfast, and it was a delicious dinner, too!  I really don't miss the potatoes, and I don't think you will either.  I do miss healthy kids, though, come on March...   

Black Eyed Peas

Happy New Year!  Can you believe we're here?  The decorations are packed away and the homework has emerged.  Oh and also, it took me 15 minutes to write those three sentences because my children are all "mama, mama, mama, mama" and I no longer have 8 house guests here to help answer them.  It's been difficult for me, getting back into the swing of things.  Anyone else feel like they're moving through mud?  Anyone else want to come over and cook a healthy dinner for my family tonight?

Great.  Thanks.

Well, this is a throwback now, but on New Year's Day my mom made the most delicious Black Eyed Peas.  This is not a tradition we usually partake in, but she wanted to try them out (and who am I to turn away possible luck and prosperity in 2016).  She referenced this article while making them, and they were delicious!  Like, I had 4 helpings delicious.  I think we will be making these all year round.  

Ultimate Seven Layer Bars

These are bananas.  Hands down, the best Seven Layer Bars I've ever made.  I followed this recipe which includes all the normal ingredients from the familiar bars - chocolate, butterscotch, coconut, pecans, ooey, gooey sweetened condensed milk, etc - with one amazing variation.  Instead of a basic graham cracker crust, it's a graham cracker butterscotch cookie crust!  DID YOU HEAR ME?!  It's amazing.  This is the only picture I took before we ate the rest.  So much for gifting them to people!    

White Chocolate Peppermint Candy Fudge

I love making fudge, especially during the holidays, but using a candy thermometer can be intimidating (remember this fudge fail?).  That's why I was excited to find a method that only uses your microwave!  I whipped this White Chocolate Fudge together in a matter of minutes and it's rich, creamy, and deliciously festive.  I followed this recipe but swapped the chocolate candy for peppermint M&M's, peppermint Kisses and chopped up candy canes.  Another great gift idea!  

*Note: to chop candy canes I place them, unwrapped, in a bag and use a hammer or meat tenderizer to smash them into pieces.  It's fun... a good stress reliever this time of year.

More fudge...

Chocolate Peanut Butter Fudge

Bittersweet Chocolate Fudge with Sea Salt