Ginger Snap Cookies

This recipe is very, very similar to my recipe for Blackstrap Molasses Cookies. The taste is quite different though, and *so* yummy! I love the strong ginger flavor.

Ingredients:
2 Cups Gluten Free Flour Blend
2 tsp. {Freshly} Ground Ginger
2 tsp. Cinnamon
1 tsp. Xanthan Gum
1 tsp. Baking Soda
1/4 tsp. Salt
1/2 Cup Grapeseed Oil
1/3 Cup Brown Sugar
1/4 Cup {real} Maple Syrup
1/2 Cup Blackstrap Molasses
1 Tbsp. Hot Water

Small bowl of Granulated Sugar
Candied Ginger, chopped into tiny pieces


To Make:
Combine dry ingredients in medium sized mixing bowl, stirring thoroughly.
Combine wet ingredients in a small bowl, then add to the flour/dry mixture.
Stir thoroughly to incorporate.
Place dough in the fridge while the oven preheats to 350 degrees.

To Bake:
Take dough from the bowl in uniform, small amounts, rolling each into a ball. I like to use a small scoop so they're all the same.
Roll the dough balls in the granulated sugar, then place evenly on parchment paper.
Top each cookie with two or three small pieces of candied ginger.
Bake for approximately 11 minutes at 350 degrees.
Cool on the pan for several minutes before removing to a cooling rack.

Peanut Butter Chocolate Mousse Pie

This recipe came on a whim the other day. I was craving something sweet and dense, and, well, not a cookie. I think next time I might try adding a bit more "sweet" to the crust... probably by simply adding about 1/2 cup of granulated sugar. If it goes well, I'll update here.

The pie comes together very quickly, but you'll want to plan ahead a bit so that it can set up in the fridge.

You'll Need:
1 1/2 Cups Almond Meal
1/3 Cup Cocoa Powder
1/4 Cup {light} Corn Syrup
3 Tbsp. Canola or Grapeseed Oil

1 Cup Peanut Butter {read the label if you're cooking for allergies! Almond or Sun Butter would also work}
1 1/3 Cup Almond Milk {or rice, coconut}
2 Tbsp. Cocoa Powder
2 Tbsp. Tapioca Starch {may be called "Tapioca Flour"}
1 Tbsp. Agave Nectar

To Make:
Combine the almond meal, cocoa powder, corn syrup and oil until they form a uniformly mixed "ball"
Press the mixture into the bottom of a pie plate, springform pan, or square baking dish
In a small sauce pan, combine peanut butter, milk, cocoa powder, tapioca starch and agave
Whisk over medium-low heat until the mixture begins to thicken; about five minutes
Pour the mixture into your pie plate
After cooling briefly on the counter, place the pie in the fridge to set up for at least a couple of hours

Wordless Wednesday

Chai Tea Concentrate

In the midst of all of the changes to my diet last fall, I discovered that coffee was making me feel pretty darned yucky every morning. I don't know if it was the acidity, or what, but it wasn't a happy situation. I really, really missed a nice warm cup of... something... though, and made a switch to chai tea. So for nearly a year, I have been buying Oregon Chai concentrate. Fabulous product, but not exactly a bargain purchase.

When I cam across a make-your-own-chai link on Pinterest, I knew I had to give it a try.

And it was yummy!!

Some tweaks and substitutions have made the recipe mine, and have changed the flavor of the concentrate to be a bit more mild and slightly less... punchy. I don't need too much punch in the morning. Just a little.

You'll Need:
9 Cups of Water
2 Cinnamon Sticks
14 Cardamom Pods
4 Star Anise Pods
20 Cloves
1 tsp. {fresh} Ground Nutmeg
1/2 tsp. Black Pepper
2 tsp. {fresh} Lemon Zest or Orange Zest
20 Black Tea Bags

1 Cup Brown Sugar
2 Tbsp. Honey {I think agave nectar would work nicely here, if you're Vegan}
2 Tbsp. Vanilla

To Make:
Boil water in a large pot
Add spices and lemon zest as the water begins to heat
When the water reaches a full boil, turn it off and drop in the tea bags
Let the mixture steep for 15 minutes or so

To a pitcher, large jar or other container, add brown sugar, honey and vanilla
Strain the tea mixture into the pitcher
Stir to melt and mix in the brown sugar, honey and vanilla
Store concentrate in the fridge

To Serve:
Mix equal parts concentrate and the milk of your choice
I usually drink my chai warm, but it's also delish served over ice!