You have to add these cookies to your Christmas baking list!
These are phenomenal.
These soft ginger cookie are coated in sugar, strong in spice and studded with white chocolate chunks.
It's all kind of wonderful.
Make these. You'll be thanking me!
Soft Gingersnap Cookies with White Chocolate Chunks
Adapted from: Two Peas and their Pod
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks
1 cup granulated sugar-for coating cookie dough balls
Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.
In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.
Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.
Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.
Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 8-10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.
Yes, I get that this doesn't look like soup and I blame that on that fact that I was sick and probably consumed most of the chicken broth for dinner. So bare with me.
This is soup. I promise.
This was so easy to make, is chalk full of delicious veggies and is a substantial main course with the help of the cheese filled tortellini.
My husband informed me that it was so good that if I would just make this soup and this he could easily live off of that.
Top this soup off with some grated cheese and enjoy!
Tortellini Spinach & Veggie Soup
Adapted from: Apple Crumbles
1 tbsp olive oil
1 medium yellow onion, chopped
2 tsp minced garlic
1 carrot, peeled and chopped small
2 ribs of celery, chopped
8 oz sliced mushrooms
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp crushed red pepper flakes
14 oz can diced No Salt Added tomatoes
32 oz Vegetable Stock
6 oz baby spinach, chopped
9 oz pkg Whole Wheat tortellini with 4 cheeses
1/2 cup grated Parmesan cheese
Heat the oil over medium heat in a large soup pot. Add the onions and sauté for 5 minutes. Add the garlic and let cook another minute.
Add the carrots, celery, mushrooms, oregano, thyme, pepper flakes and cook about 6 minutes.
Add the tomatoes and broth. Bring to a boil. Reduce the heat to simmer for 10 –12 minutes. Add the spinach and tortellini and cook for 6 minutes.
Cranberries and apples are a welcome addition in my kitchen anytime so I'm not one to complain about the abundance of them at this time of the year. The sweetness of the apples paired with the tartness of the cranberries is a wonderful combination and the baking possibilities are endless. For this cobbler, rather than opting for my usual favorite crumb topping I made the biscuit topping and it certainly did not disappoint.
This was delicious, with all the the festive spices, and tasted best served warm out of the oven and topped with vanilla ice cream. Enjoy!
Apple Cranberry Cobbler
Adapted from: Sugar Plum
6 cups thinly sliced peeled apples
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground clove
3 cups cranberries
1/3 cup granulated sugar
2 cups all purpose flour
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
4 ounces cold reduced fat cream cheese, cut into chunks
2 large eggs
2/3 cup milk
Heat oven to 375°F. Butter bottom and sides of a 13x9-inch baking dish.
In a large bowl, stir together apples, 1/2 cup sugar, and spices until well combined; set aside.
Stir together cranberries and 1/3 cup sugar in a medium saucepan over medium heat; cook 4-5 minutes, stirring frequently, until cranberries start to break down and get juicy.
Pour apple mixture and cranberry mixture into baking dish and stir until combined.
To make the biscuit topping, in a large mixing bowl, stir together flour, 1/4 cup sugar, baking powder and salt until combined. Knead in butter and cream cheese using fingertips or a pastry blender until well incorporated and mixture starts to clump together. In a medium bowl, whisk together eggs and milk until well combined; add wet ingredient to dry ingredients, and stir until just combined.
Drop spoonfuls of biscuit topping evenly over fruit. Bake 45 minutes or until golden brown and bubbly.
It's the most wonderful time of the year!
It's December 1st! Time to eat the first chocolate out of your advent calendar!
I love (x infinity) the Christmas season!
Truth be told, my tree was up the first week of November (don't judge!) but I held off on the Christmas baking. Until now.
I made these adorable snowmen cupcakes last year. They were a huge hit and will definitely be made again this year
I'm going to continue sipping on my gingerbread latte while I brainstorm some festive treats and count down the 24 sleeps left until Christmas morning!
Ho ho ho!
For the recipe and instructions for the Snowman Cupcakes, please click here!