Mama’s Chicken & Dressing
We’ll call this my “Thanksgiving in June” recipe! This is not my most healthy meal at all. It’s NOT paleo, gluten free, OR vegan. BUT I did use all organic ingredients, so that has to count for something good, right?! No GMOs, baby. It’s a meal we typically only eat two, maybe three times a year, and it’s ALWAYS served at Thanksgiving. I’ve been super homesick for the last week or so and needed some comfort food. Continue reading
Cookies! Cookies! Cookies! I love cookies!!! I’ve been on a ginger kick lately… I cook with fresh ginger all the time, I’ve been drinking a hot ginger tea I found at Whole Foods, and this is now my second ginger cookie recipe I’ve concocted. This recipe does take a little bit of time, but it’s totally worth it. These cookies are perfection in my opinion. Soft and chewy, almost melts in your mouth!
Ginger has a lot of wonderful health benefits, so for me it only seems right to add it to a cookie! I haven’t tried this yet, BUT I don’t see why you couldn’t take the base of this recipe and create whatever flavor cookie you like. I think the next time I’m in a cookie mood I’m going to add some chocolate to this recipe…maybe take out the spices?? Who knows?! I think the sky is the limit on what flavors you could go with!
May the Cookie be with you! 🙂
Yields: 22 cookies (depending on how big you make yours)
- 2 2/3 cup almond flour
- 1/2 cup organic cane sugar or coconut sugar
- 2 tsp ground ginger
- 1 tsp baking soda
- 1-2 tsp ground cinnamon
- 1-2 tsp ground nutmeg
- 1/4 tsp kosher salt
- 1 egg
- 6 tbsp butter, softened
- 3 tbsp honey
- 2 tbsp water
- Preheat the oven to 350 degrees. Line a sheet pan with parchment or a silpat and set aside.
- In a small bowl mix together all of the dry ingredients (almond flour, cane sugar, ginger, baking soda, cinnamon, nutmeg, and salt). Set aside.
- Using a standing or handheld mixer, beat the egg, butter, honey, and water together using the whisk attachment. This mixture will be runny looking. Fear not! It will come together in the end. 🙂
- Use a spatula to mix the dry ingredients into the wet. I did this in two portions. Cover the bowl and freeze the dough for one hour.
- Use a small ice cream scoop and roll dough into balls. Place 2 inches apart on the sheet pan.
- Bake for 10-12 minutes or until golden brown. Once the cookies are done, let them cool on the sheet pan for 3-4 minutes before putting them on a cooling rack.
- Pour yourself a cup of coffee and EAT these babies up! You won’t be able to eat just one!
I need chocolate. Like really, really, really NEED chocolate. I woke up CRAVING chocolate this morning and knew it was going to be one of those days. I made the nastiest Paleo brownies EVER last night. I was so disappointed. They were so bad my love wouldn’t even eat them. I threw a whole pan of brownies down the garbage disposal and threw that recipe away! I think that was my first time ever to have a Pinterest inspired recipe fail me. It was a sad night.
So, I decided to try something else today. I’ll be completely honest with you… These weren’t as rich or as chocolatey as I wanted, but they’re delicious nonetheless. I’m thinking that after I melt some Enjoy Life Chocolate Chips and completely smear each bite of brownie with melted chocolate, I’ll be in my happy place and all with my world will be right again. *BIG SIGH*
- 1 cup dates, pitted (depending on how big your dates are, you’ll need about 12-14)
- 1/4 cup butter, melted
- 3 eggs, whisked
- 3 tbsp molasses
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 2 tbsp coconut flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- pinch of salt
- couple handfuls of Enjoy Life Chocolate Chips (optional)
- butter or coconut oil for greasing pan
- Preheat oven to 375 degrees.
- Puree dates in a food processor.
- Add the rest of the ingredients to food processor and puree until smooth.
- Grease a 8×8 OR 9×9 inch pan with butter or coconut oil.
- Pour batter into pan and bake for 20-25 minutes.
- Let it cool for 10 minutes before cutting. EAT!