Tips for Keeping Cocktails Low-Calorie

Tips for Keeping Cocktails Low-Calorie
First of all, avoid sugary bases for drinks, including syrups, regular soda, and juice "imposters" (juice "drinks" that aren't 100% fruit juice).

Use strong-flavored garnishes that add a lot of flavor for little to no calories. A wedge of lemon, lime or orange and fresh mint leaves add bursts of flavor without adding tons of calories.

Opt for margaritas and other summer drinks without sugar on the rim. Although the sugar makes the drink look pretty, it adds extra calories unnecessarily.

Seltzer water (sparkling water) is a great base for low-calorie drinks because it provides fun bubbles but is calorie-free. Other low-calorie bases include diet sodas (fruity sodas provide amazing flavor) or light lemonades or fruit-flavored mixes (like those by Crystal Light, Minute Maid Light or similar brands).

Additionally, consider blending your beverages with ice to give them more volume, which will not only fill you up faster, but will trick your eyes into thinking you're eating a lot more.

To make enjoying a low-calorie cocktail even easier, consider purchasing pre-made light cocktail mixes.
Light Libations
Skinny Screwdriver
This traditional cocktail gets a makeover when you use diet lemon-lime soda to halve the calories and provide a flavorful, fun fizz. Combine 8 ounces of diet lemon-lime soda with a shot (1.5 ounces) of vodka and a shot of orange juice. Pour over ice, garnish with orange slices or orange peel, and enjoy for just 138 calories.

Peachy Keen Chiller
Nothing screams summer like fresh, juicy peaches. In a blender, combine a shot of white rum, 1 medium (2-2/3 in diameter) chopped & peeled peach, 1 cup cold Ocean Spray Diet Cranberry Juice, the juice of 1 lime, and a handful of ice cubes. Sip this frozen fruity concoction for a mere 171 calories.

Lean Piña Colada 
Skip the usual fat- and sugar-laden piña coladas and swap out several high-calorie ingredients to create a lightened-up version of this popular Caribbean cocktail. To prepare, throw ½ cup frozen pineapple chunks, ½ cup pineapple juice, 1 shot coconut-flavored rum, ¼ cup light coconut milk into a blender. Blend until smooth, add 3-4 ice cubes, and blend again. This lighter version clocks in at 244 calories, a far cry from a typical piña colada, which contains over 500 calories.
Candyland Cocktail
Who would think a cotton-candy inspired drink would be low-calorie? To whip up this sweet sip, combine ½ cup seltzer water, 2 Tbsp pineapple juice, 1 shot vanilla vodka, and 1 tsp of grenadine and serve over ice for a measly 132 calories.

Iced Hot-Chocolate 
An easy, low-calorie adult beverage for chocolate lovers: Simply prepare 1 packet of diet hot chocolate (25 calorie version) according to packet directions, add 1.3 ounces Bailey's Irish Cream, and pour over ice for a slim 119 calories.


Source: http://www.fitday.com/fitness-articles/nutrition/skinny-summer-cocktails.html?utm_medium=Email&utm_source=ExactTarget&utm_campaign=

White Sangria Sparkler

Ingredients:

2 bottles of crisp white wine

2 ripe local peaches, sliced

1 pint raspberries

2 kiwis

several sprigs of mint

Stevia

Directions:

1. Simply add the sliced fruit and mint to the wine and add Stevia until desired sweetness is reached 
2. Let sit for at least an hour in the fridge to let the flavors infuse. In the summertime, it’s also nice to freeze half of the fruit and add right before serving so they act as ice cubes in the Sangria.

Source:http://www.marcussamuelsson.com/recipe/white-sangria-sparkler-recipe?utm_source=huffingtonpost.com&utm_medium=partner&utm_campaign=delicious-summer-sangria-recipes# 

Avocado, Cream Cheese, and Salsa-Stuffed Puff Pastries

Ingredients: 

1 large sheet puffed pastry, thawed (I used Trader Joe’s brand, look in your grocer’s freezer case)

1 ripe avocado, halved and mashed (approximately 1 tablespoon of avocado per pastry square)

1/3 cup cream cheese (approximately 1 teaspoon of cream cheese per pastry square)

1/3 cup salsa (approximately 1 teaspoon of salsa per pastry square. I used a combination of Trader Joe’s Salsa Verde and Trader Joe’s Mango Red Pepper Chutney)

salt and pepper, sprinkled to taste

1 egg, beaten

Directions: 

Preheat oven to 400F and prepare two baking sheets with either parchment paper, Silpat liners, or spray them well with cooking spray.

Thaw one large square of puffed pastry for about 10 minutes. Flour your countertop or working surface and roll out the pastry square as thinly as possible.  With a pizza cutter or knife, slice the puffed pastry into approximately 2-inch by 2-inch squares.  From the one thinly rolled large sheet of frozen puffed pastry, I created 18 squares.

On half the squares (9 squares for me), place a dollop of avocado, then cream cheese, then salsa, season with salt and pepper.  Use the remaining squares as the lids and place one lid over the filling mounds. Seal the pastry packages by pressing the edges with a fork, taking care to seal the edges well, pressing the fork in repeatedly, so no filling escapes during baking.

In a small bowl, beat an egg with a fork, and apply an eggwash to each of the pastry packages. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred. Watch them closely after 10 minutes in case your oven is hotter or your brand of puffed pastry cooks faster.

Remove from the oven and serve.  Store leftovers in an airtight container in the refrigerator and if desired, reheat leftovers in the microwave for approximately 45 seconds before serving.  Or, store extras in an airtight container on the countertop for a day or so, using common sense because of the cream cheese filling, and reheating in the microwave if desired.

Source: http://www.loveveggiesandyoga.com/

Oreo Balls

Ingredients:

1 box Oreo cookies

1, 8 oz. block of cream cheese, softened

white chocolate bark

Directions: 

Start by smashing the oreos into crumbs. Put them into a medium size mixing bowl and combine with the cream cheese. You will have to take off your rings for this one, it gets a little messy. Combine well and then form into 1 inch balls. Line a cookie sheet with wax paper and place the balls onto the cookie sheet. Freeze them for a couple of hours until they are frozen solid. Dip them into the melted white chocolate bark (I got mine cheap at Wal-mart) and then place them back on the wax paper to harden.

Source: http://frostedbakeshop.blogspot.com/search?updated-max=2010-05-21T15:49:00-07:00&max-results=10&start=10&by-date=false

Cake Batter Rice Krispies

Ingredients: 

3 Tbs. butter

6 cups Rice Krispies

1/3 cups yellow or white cake batter dry mix (unprepared)

1 bag - 10 oz. mini marshmallows

1 jar (1.75 oz ) multicolored sprinkles

*optional - I added a jar of the marshmallow fluff to mine to make it really gooey! Just add it to the pan when the marshmallows are almost all melted.

Directions: 

In a large saucepan, heat butter and marshmallows on low until melted.

Slowly, add dry cake mix, one small scoop at a time to the melted marshmallows. Don't dump them all in! It will lump up and won't be as smooth.

In a separate bowl, add 6 cups of Rice Krispies. Fold in the melted marshmallows and half of the jar of sprinkles.

Press them into a well greased baking dish. I like to spray my hand with Pam before I do this step because then I can really press them into the pan well without it sticking to my hand and pulling back up.

This is the fun part! You can make them big & fat like I like them by putting them into a smaller dish or you can make them skinny by putting them in a 9x13 pan. Either way is yummy! Top them off with the rest of the sprinkles. Let them sit and cool off for a little bit before you cut into them.

Source: http://frostedbakeshop.blogspot.com/

Apple Bars

Ingredients: 

1 cup melted butter

2 cups white sugar

2 eggs

2 cups all purpose flour

1 tsp. baking soda

2 tsp. ground cinnamon

2 cups peeled, cored and diced apples

1 cup chopped walnuts (optional)

Directions: 

Preheat your oven to 350 degrees and grease a 9x13 pan.

Mix the butter, sugar and egg until creamy. Add in the flour, soda and cinnamon and mix well. Stir in the apples and walnuts. Spread the batter into the prepared pan.

Bake for about 50 minutes, or until a toothpick comes out clean from the center. Remember, the outside will be crispy and look done while the middle might still be gooey!

Source: Frostedbakeshop.blogspot.com

Pumpkin Crunch Cake

Ingredients: 

1 box yellow cake mix 

1 can (15 oz) pumpkin puree 

1 can (12 oz) evaporated milk 

3 large eggs 

1 1/2 cups sugar 

1 tsp. cinnamon 

1/2 tsp. salt 

1 1/2 cups chopped pecans (the original recipe called for 1/2 cup) 

1 cup butter, melted 

Directions:
Preheat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. 
Mix together the pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. 
Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. 
Bake for an hour, or until toothpick comes out clean.

Source: http://www.lovintheoven.com

Basic Pie Dough

• 
• 
  
• Ingredients: 
• 1 1/4 cups unbleached all-purpose flour
• 1 Tbs. sugar
• 1/4 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
• 3 Tbs. very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed.

Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.

Source: http://www.williams-sonoma.com/recipe/basic-pie-dough.html?cm_src=RECIPESEARCH

Sour Cream Fudge Frosting

• 
• 
  
• Ingredients: 
• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup heavy cream
• 10 oz. bittersweet chocolate, chopped
• 3/4 cup sour cream
• 1 cup confectioners’ sugar

Directions:

In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.

Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.

For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.

For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.

For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar

Makes about 2 2/3 cups.

Source: http://www.williams-sonoma.com/shop/bakeware/bakeware-cupcake-shop/

Portobello Mushroom Burgers

Thanks to my sister Rachel for this wonderful recipe. Double the marinade... it is so good doubled. Don't add the cheese for a healthier option!

INGREDIENTS: 4 portobello mushroom caps 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon minced garlic salt and pepper to taste 4 (1 ounce) slices provolone cheese (Pepper Jack Cheese also works!)

DIRECTIONS:

	Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
	Preheat grill for medium-high heat.
	Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Source: http://allrecipes.com/

Cake Batter Blondies

Ingredients:

1 box yellow cake mix

1/4 cup canola oil

1 egg, beaten

1/4 – 1/2 cup milk

1/4 cup rainbow sprinkles

1/2 cup white chocolate chips (optional)

Directions: 

Preheat oven to 350 degrees. Combine the cake mix and sprinkles in a large bowl, then mix in the oil and egg. Add the milk slowly just until the batter is combined – you want it to remain as dense as possible. Place better in a greased 8×8 pan or 8-inch cake pan. Bake for 25-30 minutes or just until the edges turn golden. Let cool for 20 minutes before cutting because the gooey center needs to set. The result will be a decadent, cake-batter texture.

Source: http://girlmeetslife.com/

Nutella Gooey Butter Cake

Ingredients

Cake:

1 package devil's food cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 (8 oz.) package cream cheese, softened

1 cup Nutella

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16 oz.) box powdered sugar

Directions
Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.  To make the filling: In a large bowl, beat the cream cheese and Nutella until smooth. Mix in the eggs, vanilla, and butter. Add the powdered sugar and mix until well combined. Spread the Nutella mixture over the cake batter.  Bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.


Let's Dish
This is one of the best chocolate cakes I have ever made.  Possibly the best!  It's kind of like a molten chocolate cake that you can slice.  Or a cake with a yummy pudding-like center.  Honestly, I'm not sure how to describe it.  You just have to try it!  It's great on it's own, or topped with some fresh whipped cream or vanilla ice cream.

MOZZARELLA, TOMATO AND AVOCADO SALAD

Ingredients

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper

baguette-optional

1. In a large bowl, combine the tomatoes, mozzarella, basil and parsley. Set aside.
2. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
3. Just before serving the salad, stir in the chopped avocados. Serve salad with toasty bread.


Pair it up with some Pinot Grigio or Chardonnay!!


Recipe by http://www.everythingfab.com/

Chocolate Doughnut, Nutella, and Coffee Ice Cream Sandwiches

Ingredients:

Chocolate Doughnuts

Nutella

Coffee Ice Cream

Directions:

1. Cut the chocolate doughnuts in half.
2. Warm the Nutella in a microwave. Spread the slightly warmed Nutella on the cut side of one half of the doughnut.
3. Scoop two tablespoons of ice cream and place on the Nutella side of the doughnut.
4. Sandwich the ice cream with the other side of the doughnut cut side down.

recipe from http://www.howto-simplify.com/2012/03/chocolate-doughnut-nutella-and-coffee.html

Baked French Toast Casserole with Maple Syrup

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 6 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with arotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

adapted from http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

Mozzarella Pesto Panini

2 pieces rustic country bread

2 slices of fresh mozzarella, sliced thin

2 tablespoons fresh pesto

1 teaspoon butter.

Spread both sides of the bread with the pesto and place the mozzarella in the middle. Warm the butter in a skillet over medium heat and place the sandwich in it. Place a heavy lid or tea kettle on top of the sandwich and let it cook for about 3 minutes, or until crispy and golden. Flip the sandwich and repeat cooking on the other side with the kettle placed on top. Cook for another 2-3 minutes. Cut and serve!

original recipe by: http://blogs.babble.com/family-kitchen/

Three Cheese Chicken Penne Pasta Bake

 

1-1/2 cups multi-grain penne pasta, uncooked 

1 pkg. (9 oz.) fresh spinach leaves 

1 lb. boneless skinless chicken breasts, cut into bite-size pieces 

1 tsp. dried basil leaves 

1 jar (14-1/2 oz.) spaghetti sauce

1-2 cloves garlic, minced

1 can (14-1/2 oz.) diced tomatoes, drained 

2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed 

1 cup shredded 2% milk mozzarella cheese, divided 

2 Tbsp. grated Parmesan cheese

Directions:
Heat oven to 375ºF.


Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.

Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.

Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

460 calories per serving; Makes 4 servings.

original recipe by: http://www.the-girl-who-ate-everything.com/

Microwave Carmel Corn

3 qts. popped corn (12 c.)

In small bowl (microwave) :

1 c. brown sugar
1/2 c. white corn syrup
1 stick butter
1/2 tsp. salt

Directions:

Boil for 2 minutes, take out and add 1/2 teaspoon soda. Put popped corn in brown grocery bag and pour syrup over it. Shake bag real hard. Microwave for 1 1/2 minutes on high - take out and shake well. Turn bag in opposite direction and microwave 1 1/2 minutes on high. Open carefully (full of steam). Put on waxed paper or cookie sheet to cool. Yields 1 ice cream pail.

Zucchini Bread

Ingredients: 

3 eggs
1 C. oil
2 C. sugar (1C white/1C brown) or 1 C. brown sugar & 1/2 C. honey
2 C. grated zucchini
2 C. flour
1/4 teas. Baking powder
2 teas. Baking soda
1 teas. Salt
3 teas. Cinnamon
3 teas. Vanilla

Beat eggs.  Add sugar, oil, zucchini, and vanilla.  Add dry ingredients.
Pour into greased loaf pan.
Bake 1 hr at 350 degrees.  (It takes a bit longer when you use honey.)

Chicken Enchilada Casserole

Ingredients:

4 chicken breast (I like to cook it with some of my fave Garlic! :) ) 

1 cup chicken broth

2 can cream of chicken

2 can of cream of mushroom

1 can of diced chiles

1 can of diced Jalapenos (optional)

1 onion

1 bag of tortilla chips

3 cups of cheese

1 Can Black Olives (optional)

Directions: 
Chop and saute onion till brown. Mix in crm of chix, crm of mush soup, and Chicken broth. mix until blended. add Jalapenos and chiles. add 4 cooked chicken breasts to sauce and let simmer to a slow boil. in 9x13 casserole dish or baking dish layer chips sauce cheese and repeat for two to three layers or until out of ingredients.Top Layer should be cheese, and sprinkle chopped black olives on top of cheese if desired. Bake in the oven at 350 for 30-45 min until cheese is completely melted. 

Slow Cooker Chicken Tortilla Soup

This recipe makes a lot but you can freeze the leftovers in individual servings for later!

Ingredients:

2 chicken breasts, chopped

1 large can of chopped tomatoes

1 can of tomato sauce

1 large onion, chopped

2 bell peppers, chopped

1 can black beans, drained (or about 1.5 cups cooked black beans)

1.5 cups frozen corn

3 garlic cloves, minced

1 Tablespoon chili powder

1 Tablespoon cumin powder

1/2 teaspoon ground black pepper

1 teaspoon salt (or more to taste)

4 cups water (or chicken broth)

Optional: 2 teaspoons ground chipotle powder (or 1 chipotle pepper in adobo sauce chopped fine)

Optional: 1/4 cup chopped cilantro (if you hate cilantro just leave it out, don’t add parsley)

————————————————–
Additional toppings:
lime wedges
chopped green onion
cilantro
avocado
tortilla chips (or homemade baked/fried strips of corn tortillas)
shredded cheese (cheddar or jack are good!)
salsa
sliced black olives
sour cream (we use Tillamook fat free sour cream and it tastes like full fat to me!)

Directions:

Throw everything into the slow cooker and stir it up.
Cook on low for 6-8 hours. It’s not a big deal if its more like 8-9, you just may want to add a tiny bit of water at the end.
Serve with a squeeze of lime juice, chopped green onion, cilantro, cut up avocado, crushed tortilla chips, shredded cheese, extra salsa, sliced black olives, and sour cream.

You don’t need to brown anything before throwing it in the crockpot. Just toss it all in. See, didn’t I tell you it was EASY?!
Also, I have a pretty large slow cooker. You can cut the recipe in half if you want to but the leftovers keep well. You can freeze them in individual servings for later!

recipe by http://forealsmom.com/

Molasses Cookies

Ingredients:

2 1/4 cup whole grain flour

1 teaspoon ground ginger

1 heaping teaspoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter, room temperature

1 cup dark brown sugar

1/4 cup molasses

1 egg

1 teaspoon pure maple syrup

white sugar for sprinkling

Preheat oven to 375F. In a medium bowl, sift flour, ginger, cinnamon, baking soda and salt; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Then add in your molasses and egg; mixing until combined. Slowly add your flour mixture to your wet mixture, mixing until just incorporated. 

Roll dough into tablespoon size balls, then into the white sugar for a coating. Lay your cookies on your lined baking sheet, and place baking sheet in freezer for 5-7 minutes. When you remove your cookie sheet from the freezer, lightly flatten out your dough, just slightly. Bake for 8-9 minutes. If you like your cookies chewy, bake for only 7-8.

From http://www.withloverachel.com

Peanut Butter-White Chocolate Chip Cookies

Ingredients

1 1/4 cup flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup peanut butter, crunchy

3/4 cup sugar

1/2 cup brown sugar

1 egg

1 tablespoon almond milk (regular milk is fine)

1 tablespoon maple-agave syrup (or vanilla)

1 cup white chocolate chips

Preheat oven to 350F. Line your baking sheet with parchment or a Silpat. In a large bowl, whip peanut butter, butter, sugar and brown sugar until light and fluffy. Add the egg, maple-agave, and milk. In a medium bowl, whisk flour, baking soda, baking powder and salt. Slowly, pour the flour mixture into the peanut butter mixture. Stir until just combined. Fold in white chocolate chips. Drop tablespoon-size balls of dough onto your baking sheet, about 1-inch apart, and bake for 10-15 minutes. Start checking at 10. Bake until a golden brown. Then, cool.

From http://www.withloverachel.com

Berry Tart Bars

Ingredients:

1/2 cup Earth Balance (or just butter), room temperature

1/2 cup brown sugar

1/4 cup granulated sugar

1 egg yolk

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup preserves of your choice

1 - 1 1/2 full cups of chopped fruit

Preheat oven to 350F. Grease an 8x8 baking dish; set aside. 

In a medium bowl, whisk flour, cinnamon, salt, and baking powder; set aside. In a large bowl, mix butter and both sugars until light and fluffy. Then add your egg yolk. Slowly add your flour mixture to the wet mixture, stirring until fully combined. (** here I normally start to use my hands. You don't want the mixture to be too soft or too wet that it turns into a ball or cookie dough-like. This dough should look a bit crumbly, like cornmeal, in order for the "tart-like" crust to develop. **) Press 3/4 of your dough mixture into the baking dish.

In a small bowl, whisk 1/2 cup preserves to loosen up. Spread on top of the dough in baking dish, leaving about 1/4 - 1/8 inch room from edges. Cover the entire top of your dough with chopped fruit of your choice, in this case Strawberries and Blueberries. Sprinkle the remaining amount of dough on top of your fruit. 

Place in the oven and bake for 28-30 minutes, or until a lightly gold brown. 

Serve with ice cream on a warm Spring day.

From http://www.withloverachel.com/