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Jenny’s Gingerbread Cookies

To me, nothing says holidays like the spicy sweet smell and taste of gingerbread cookies!

This recipe has become a specialty of mine, and is eagerly anticipated every year at the holidays by family and friends.

Like all rolled cookies, these cookies take time to make, but are absolutely worth it! Make it stress free by making the dough a few hours (or a few days!) ahead of time, and refrigerate until ready to use.

JENNY’S GINGERBREAD COOKIES

 

1 cup butter (room temperature)

1 cup lightly packed brown sugar

¼ cup molasses

¼ cup water

2 ¾ cups flour

2 tsp baking soda

½ tsp salt

1 tsp ground cloves

1 tsp ground ginger

2 tsp ground cinnamon

  1. In a large bowl or stand mixer, cream together first 4 ingredients until smooth
  2. In a separate bowl, combine remaining ingredients until well mixed
  3. Add dry ingredients into creamed mixture gradually until all comes together (dough will be sticky)
  4. Divide into 2 sections, form into disc shape and wrap in plastic wrap
  5. Refrigerate dough and rolling pin for easier rolling
  6. Roll between 2 sheets lightly floured parchment paper to ¼ inch thickness
  7. Cut out will lightly floured cutters
  8. Bake at 350o for 8-10 minutes until very lightly golden at edges *do not overbake or cookies will be hard
  9. Cookies will be very soft when you first take them out. Cool on pan for a few minutes then carefully transfer to wire racks.
  10. Decorate once completely cooled.

Tips:    you can minimize transferring the unbaked cookies by rolling on parchment, removing scraps, and then sliding the paper right onto the baking sheet. Be sure to leave a little space between cookies. Cool baking sheets between batches. Bake similar sized shapes on one sheet at a time for even baking.

Enjoy 🙂

 

 

Pumpkin Bars

Pumpkin Bars!? Yes Please!!!

It’s that time of year, time for pumpkin spice everything! I love fall and the comfort foods that the cooler weather brings. I may be one of the few people out there who doesn’t love pumpkin spice latte’s though. I’ll take my latte plain with some sweet pumpkin-y deliciousness on the side!

These pumpkin bars are very quick to make, and great as a snack with your tea or coffee, and they make a perfect after-school snack.

JENNY’S PUMPKIN BARS

1/2 cup pumpkin puree *not pumpkin pie filling (I used organic)

1/2 cup chilled almond butter

1/8 cup honey

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1 tsp vanilla

1/4 tsp salt

1/2 tsp baking soda

chopped pecans or chocolate chips to sprinkle on top (optional)

  1. Combine all ingredients, except pecans
  2. Lightly spray an 8”x 8” square glass pan
  3. Spread mixture evenly and top with pecans, and press them very lightly into the batter
  4. bake at 350 for 15-20 minute or until set
  5. Cool in pan and cut into squares
  6. Enjoy and refrigerate leftovers (if any!) after 1-2 days

Tip: don’t double the recipe. I did this last time I made them and the middle of the pan was bit too wiggly!

Homemade Granola

Love granola, but hate the excess sugar and additives!?  Then be sure to check out this healthy and customizable 5 minute granola!

When you make it yourself, you can add in or leave out ingredients to customize to your family. I love that I control the sweetener, I find most commercial ones to be very sweet. A little honey or maple syrup goes along way in this recipe.

This is my take, with a slight modifications of my aunt Kallie’s original recipe!  I always use certified gluten-free oats because I have Celiac Disease. My favourite brand is Only Oats. If you have kids with nut allergies, or who will be taking this to school, you can simply omit the nuts and add in pumpkin seeds, sunflower seeds, or even raisins or dried cranberries after baking. No rules!!

I call it 5-minute granola because it literally takes 5 minutes to put together…there is 30-40 minutes bake time, but it’s so easy and you can keep an eye on it while making dinner or surfing the web!

2.5 cups rolled oats (not quick oats)

1 cup shredded unsweetened coconut

1/2 cup almonds, sliced or coarsely chopped

1/2 cup pecans, chopped

1/2 cup sesame seeds

drizzle of grapeseed oil (you could use melted coconut oil too!)

drizzle of honey or maple syrup to taste

1/2 cup large coconut flakes (add for last 5 minutes only)

 

Mix all ingredients except coconut flakes in a large bowl.

Spread in a thin layer in a 9×13 pan.

Bake at 300 for 30-40 minutes until golden,

stirring every 10-15 minutes.

Add coconut flakes for last 10 minutes.

Allow to cool in the pan, then transfer to airtight container.

Enjoy on your favourite yogurt, or add to your morning oatmeal to give some crunch and texture