Ah Fall…the leaves are turning colours and it is starting to get cool out. On Sunday I woke up, was in the mood to bake something and came across a recipe for Ginger Snap Cookies. Even better, I had all the ingredients and didn’t have to go to the store! I changed a few things up and I was really happy with how they turned out!
What you will Need:
2 Cups Cloud 9 All Purpose Baking Mix
1/4 Tsp. Salt
2 Tsp. Baking Soda
1 Tsp. Cinnamon
2 Tsp. Ground Ginger
1/2 Cup Coconut Oil
1 Cup Coconut Sugar
1/2 Cup Molasses
Preheat your oven to 350F. You will need 2 mixing bowls (one for dry ingredients and one for wet). Combine the flour, Salt, Baking Soda, Cinnamon and Ground Ginger in bowl and set aside. In another bowl add the Coconut Oil, Coconut Sugar, Egg and mix with an electric mixer until well combined. Add in the Molasses and mix well to combine. Slowly start to add in the flour mixture until you have a firm cookie dough. Cover the bowl and let it sit for 10 minutes. Using a spoon make rounded balls and place on the cookie sheet. The recipe said to roll the cookies in sugar and then flatten. Instead I put them out on the cookie sheet, flattened the cookies and sprinkled them with a mixture of sugar and coarse sea salt. Put them in the oven and bake for 12 minutes (depending on your oven).
Every Halloween I say the same thing, “I’m going to make roasted pumpkin seeds” and every year it’s the same thing. Scoop the pumpkin seeds out, wash them, put them out on a cookie sheet to let them dry out and then for whatever reason I never get around to roasting them and they end up in the garbage. WELL not this year! This year I finally made them! And they turned out pretty good if I say so myself!
I got a wicked recipe from Bon Appetit! Very simple:
1 Egg White
Preheat your oven to 350F. Take a cookie sheet and line it with parchment paper. The recipe said to spray it with cooking spray, but I didn’t have that so I just put a little bit of olive oil down. Then in a separate bowl whisk together the egg white, olive oil and lemon juice (again the recipe called for lime juice but I didn’t have that on hand so I tried lemon instead!). Then add in the remaining ingredients. Throw in the pumpkin seeds and mix well so they are all covered in the sauce, then put them out on the cookie sheet and try to get them spread out evenly. Put them in the oven and bake for 24 min. I stirred them around after 10 min. Remove from the oven and let cool. I like a little more salt so I sprinkled on a little bit of extra salt. Don’t wait for them to cool too much though or it will be difficult to get them off the parchment paper (trust me!).