chewy molasses ginger cookies

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These are a winter favorite in my house! Or I guess just with me, as my husband isn't a big fan of molasses (his loss). Either way, I love the warming, comforting flavors of molasses, cinnamon, and ginger. Like most cookies, I tend to under-bake them just a tad, since they will continue to cook after being removed from the oven. These just scream "holidays" to me, and are also a crowd-pleasing treat to bake for any cookie exchange you might be attending this season! Enjoy!

Chewy Molasses Ginger Cookies:

  • 1/2 cup butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup dark brown sugar, packed

  • 1 large egg

  • 1/4 cup molasses

  • 1 1/2 cup all-purpose flour

  • 1/2 cup whole wheat flour

  • 2 tsp baking soda

  • 1 1/4 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp ground cardamom

  • 1/4 tsp ground cloves

  • 1/8 tsp ground all spice

  • 1/4 tsp salt

  • 1/4 cup turbinado sugar, for coating

  • optional mix-in: 1/2 cup candied ginger, dark chocolate, pumpkin purée

Preheat oven to 375 F. Cream butter and both sugars together in bowl of stand mixer until fluffy. Add in egg and molasses, and mix well. Gradually add all dry ingredients, mixing to combine. Fold in optional mix-ins, if desired. Chill dough for at least one hour. Put remaining sugar in a small bowl. Roll dough into balls, dip into sugar, and place on ungreased baking sheet. Bake cookies for 8-10 minutes. Let cool for a few minutes, then transfer to a wire rack to let cool completely. Makes about 32 cookies, just under 1 oz. each.

*Can be made vegan by substituting a flax "egg" for egg, and coconut oil for butter.

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thin & chewy chocolate chip cookies

 

 

I'm typically of the belief that cookies should be thick & chewy, with almost-raw dough on the inside, and a nice, crisp exterior (think Levain Bakery or The Ultimate Chocolate Chip Cookies. However, there's a time and a place for thin & chewy cookies as well. These are crowd-pleasers, and will satisfy all cookie lovers. I love that they spread out into giant discs, even run into each other, but don't get totally crispy inside & out. They maintain that gooey interior that is absolutely key to a delicious cookie. Extra bonus, they're super quick & easy to throw together, so you can satisfy that cookie craving in an instant!

Thin & Chewy Chocolate Chip Cookies:

  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp kosher salt

  • 1 cup (2 sticks) butter, softened

  • 1 1/4 cups light brown sugar, packed

  • 1/2 cup cane sugar

  • 2 eggs

  • 2 tsp pure vanilla extract

  • 2 cups bittersweet chocolate chips

Preheat oven to 350 F. Line a sheet tray with parchment paper. Sift together the flour, baking soda and salt. Cream the butter and sugars together in a stand mixer until fluffy & combined, about 3 minutes. Add the eggs and vanilla, mixing well. Add the flour mixture to the wet ingredients, and mix until a dough comes together, careful not to over-mix. Fold in the chocolate chips. Chill the dough for 1-2 hours, if possible.

Form large balls of dough (about 2 tbsp) into balls, then place on the baking sheet and flatten to thin disks. Make sure to leave enough room between the cookies as they will spread when baking. Bake about 12-14 minutes, until golden brown edges form. Let cool on a wire baking rack.

*Adapted from Flat & Chewy Chocolate Chip Cookies by NYT Cooking and Thin Chewy Chocolate Chip Cookies by The Comfort of Cooking.

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ranger cookies

Ranger Cookies are a childhood favorite of mine- they always make me think of home. My mom got the recipe from a neighbor in the Texas Hill Country after she brought over a freshly baked batch, and we quickly became enamored. The original recipe calls for shortening (butter flavored Crisco!), but for health's sake I have updated it to either unsalted butter, or if you want an extra coconut kick, coconut oil. I love the combination of sweet and salty textures with the corn flakes, pecans, coconut, and oats! There are several names and variations out there for these cookies- Cowboy, Everything, Kitchen Sink, but to me they will always be Rangers. I recently got the opportunity to whip up a batch of these as part of a steamy shoot for Sports Illustrated Swimsuit! The retro, 50s housewife-inspired looks were sexy & fun, and any shoot that requires me to eat cookie dough is a win in my book! I hope you enjoy these as much as I do.

Ranger Cookies:

  • 1 cup unsalted butter, diced (or coconut oil)

  • 1 cup granulated sugar

  • 1 cup light brown sugar

  • 2 large eggs

  • 1 tsp pure vanilla extract

  • ½ tsp salt

  • ½ tsp baking powder

  • 2 tsp baking soda

  • 2 cups all-purpose flour

  • 2 cups Corn Flakes (or similar cereal)

  • 2 cups rolled oats

  • 1 cup unsweetened coconut, shredded or flaked

  • 1 cup pecans, toasted and chopped

Preheat oven to 350 F. Combine butter, sugars, eggs and vanilla using a stand mixer fit with a paddle attachment on medium-low speed. Add salt, baking powder, baking soda and flours, mixing until no lumps remain.  Finally, mix in corn flakes, oats, coconut and pecans.  Drop by heaping tablespoonful onto a cookie sheet and bake for approximately 10 minutes or until cookies are lightly browned. Let cool and enjoy! Dough and cookies also freeze well.

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*Photos by Taylor Ballantyne

loaded chia seed puddings

Sometimes breakfast can get monotonous and boring, but these totally loaded chia seed puddings will get your day started on a delicious, healthy, and satisfying note. I like to keep the chia pudding itself quite simple and not too sweet. The toppings are where you really get to be creative! Feel free to mix them up based on your preference, but more is always better. Just make sure you use toppings with a variety of textures, so your breakfast doesn't turn into a big pile of mush. Think toasted nuts, dried fruit, nut butter, fresh fruit, etc. These chia puddings are colorful and flavorful, not to mention packed full of healthy ingredients to ensure the most important meal of your day is one to remember.

Chia Seed Puddings:

  • 1/2 cup chia seeds

  • 2 cups almond mik

  • 2 tbsp maple syrup

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground allspice

  • zest of one lemon

  • pinch of salt

  • toppings of choice (I used pomegranate seeds, goji berries, almond butter, fresh berries, toasted nuts, granola, dried coconut, and finished with frothy steamed almond milk)

Combine all ingredients in large bowl, stirring until combined. Let sit overnight to thicken. In the morning, serve with preferred toppings and enjoy!

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ample hills creamery

 

In honor of National Ice Cream Day yesterday, I thought it appropriate to share one of my favorite spots for ice cream. Ample Hills Creamery is a small batch, all-natural creamery, and all the ice cream is handmade in Brooklyn, NY, They make some of the best ice cream I've ever had, and I love how creative they are with flavors and mix-ins (think rice krispies, oatmeal cookies, cookie dough, pistachio brittle & honeycomb candy)! Some of their signature flavors include: Salted Crack Caramel, Snap Mallow & Pop, Ooey Gooey Butter Cake, The Munchies, and Pistachio Squared, all of which I would happily consume any day of the week! . Ample Hills was originally just in Brooklyn, first in Prospect Heights & then Gowanus, but now they've continued to expand into Manhattan, and even have seasonal locations. They recently opened a location in the Meatpacking District, in conjunction with Bubby's High Line, and are offering collaborative pie sundaes and shakes featuring Bubby's iconic pies! Definitely looking forward to trying those soon. On this particular occasion, I went with a scoop each of Coffee Toffee Coffee and Nonna D's Oatmeal Lace, which did not disappoint in the least. Yum!

 

almond butter blondies

Blondies and brownies are both highly appealing to me, and I think there's a time and a place for both. I fall into the camp of "the fudgier, the better", so underbaking is always encouraged! These blondies have an almond butter base, but feel free to use any other nut or seed butter if you prefer. I love playing with different mix-ins depending on my current cravings. This time I went for the never-fail combination of chocolate chips and shredded coconut. Enjoy!

Almond Butter Blondies:

  • 3/4 cup almond butter

  • 1/4 cup coconut oil, softened

  • 3/4 cup brown sugar

  • 1 egg

  • 1/4 cup almond milk

  • 2 tsp pure vanilla extract

  • 3/4 cup whole wheat pastry flour

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • optional mix-ins: 1/2 cup coconut, chocolate chips, nuts, banana chips, toffee bits, etc.

Preheat oven to 350 F. Grease an 8in square dish (alternatively, line dish with parchment paper, leaving some overhang on all sides). In a stand mixer or mixing bowl, mix together nut butter, coconut oil, and sugar until well combined. Add in egg, almond milk and vanilla. Mix in dry ingredients until just incorporated. The batter will be thick and sticky. Add any mix-ins last if desired (I love chocolate chips and shredded coconut). Spread batter evenly into the prepared baking pan, and sprinkle leftover mix-ins on top. Bake for 20-22 minutes, until edges have turned golden brown. Cool completely before slicing. Enjoy! Makes 8-12 blondies.

*Adapted from Peanut Butter Blondies in Vegan Cookies Invade Your Cookie Jar.

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