Posts Tagged ‘desset’

For many years my parents neighbor would bring these delicious cookies over for a treat.  It took me years to think to ask for the recipe.  I am so happy I finally did!  I  love these cookies because they are chewy and spicy.  So much fun.  Not to mention they are very easy to make and always a crowd pleaser.

Here is what you need:

  • 3/4 of a cup of butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup Molasses
  • 2 teaspoons vinegar
  • 3 and 3/4 cups flour
  • 1 and 1/2 teaspoons baking soda
  • 4 rounded teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 teaspoons crystalized

Cream together butter and sugar mixed in beaten eggs, molasses and vinegar.  Next combine flour, baking soda and spices (including crystalized ginger) 

Tip: Spray your measuring cup with cooking spray prior to measuring molasses.  This will prevent your molasses from sticking to the measuring cup and you from talking to inanimate objects!  You know you do that sometimes too!

After everything is mixed together, chill the dough for about 30 minutes.  Roll dough into 1 inch balls and cover in sugar. 

Snow capped cookies!

Place on baking sheet and cook for 8-10 minutes at 350 degrees.  Allow to cool and enjoy!

Chewy goodness

Chewy goodness


These make excellent treats for friends and neighbors!  Or pair them with my new favorite libation—Harpoon Winter Warmer!

Cheers to winter!

Happy Holidays!



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Wow, it has been way too long since my last post.  I have been busy traveling and seeing old friends, pretty good excuse if you ask me!  Anyway, on to the cooking. 

Tonight I whipped up a batch of these delicious cupcakes inspired from Smitten Kitchen.  I made a few alterations as follows:

  • 1 cup whole wheat flour
  • no nuts (I forgot to buy them!)
  • substituted plain non-fat yogurt for the oil

This recipe was so easy.  The hardest part was shredding the carrots, good thing I had my roommate to keep my company. 

I had a memory lapse at the grocery store and only purchased one packed of cream cheese so I only made 1/2 of amount of frosting.  Honestly it turn out to be plenty, I even had a bunch left over!  The recipe yield 24 cupcake but I chose to make about 18 full size cupcakes and use the rest of the batter to make mini cupcakes!  I don’t know what it is but I just love love love mini cupcakes! 


My favorite thing about these was they were not super sweet–plus I really love cream cheese frosting!  I suggest you try making a batch of these!



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