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The recipe I am sharing today comes from my sister in law Korina. I honestly don't think I ever had ginger soft cookies before she married my brother and made them at Christmas. I had never thought of ginger cookies being soft, but, they are SO delicious!!! I asked if I could share the recipe here with you, and she said I could! This is our last recipe before Christmas and these cookies will be a hit at any holiday gathering you might be having. Fair warning, the recipe as is right now is already multiplied by 4. This makes A LOT of cookies, so don't double it unless you want to have enough cookies to feed everyone at the Sermon on the Mount.
We hope you all have a wonderful Christmas! Thank you for being part of this blog with us! Merry Christmas!
For this recipe, you will need:
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If you don't know this by now, my mom (Helen, the boss of this blog) watches my daughter while I am at work during the week. When I picked her up on Thursday my mom told me they had had pudding that day. My daughter had never had pudding before and the experience clearly left an impression on her. At bedtime that night she told me she wanted pudding. When I told her no, she said she wanted Grandma. When I told her know, she told me she wanted Grandma and pudding.
Fast forward to this weekend and she has been sick. Although she's had a fever and a cough she's been pretty happy. It has however, been really hard to get her to eat or drink anything. So today, in a desperate attempt to get her to put SOME food into her little tummy I made her some pudding. She ate one bite and didn't want any more, but don't let that fool you about this homemade chocolate pudding. It is AMAZING! It is smooth and creamy and chocolate-y and happiness in a bowl. Also, it is EASY to make it vegan! Just swap out the butter for your favorite vegan variety and boom! Vegan chocolate pudding. Pudding really is a great treat that we do not indulge in very often around these parts. However, this homemade chocolate pudding was so easy to make and tasted so good that I'm pretty sure I'll never buy the box varieties again! Hey guys, it's not too late to keep posting recipes that include pumpkin is it? I mean, I eat it all year round so... IT'S NOT! Ever since my PH went gluten free I've been exploring the world in gluten free baking. The one thing I've been holding off on trying is a gluten free pie crust. Our pie crust recipe is so easy! Plus it is always flakey and perfect. So the idea of trying out a gluten free crust which would likely turn out very poorly the first few times around worried me quite a bit. (Fun fact, the first few I tried out were terrible) However, we had a big family party yesterday and I was bringing the pumpkin pie. PH loves pumpkin pie and I was determined to make a crust he could eat. I tried almond flour but my crust was greasy and crumbly. Then, I decided to try to use pecans. I felt like it'd be a great marriage of pecan pie and pumpkin pie. What sounds bad about that? (Nothing!) This crust really came together so easily. Everyone who had a piece at the party told me they thought it was really good. I felt like it did work well together. I'm really happy with this foray into gluten free pie crust, and I think you will be too! If you want to keep it vegan you could easily replace the honey for maple syrup, or even agave nectar! One warning I will give is that my crust didn't come up as far around the plate. When I poured my pumpkin filling in it overflowed a bit. To remedy this you'll want to use a little less filling, or try to get the crust further up the plate. Or use a deeper pie plate. I forgot to take a picture of my finished pie. So here is a photo of one of my regular pumpkin pies. I am also attaching the link to my favorite pumpkin pie recipe. This pie is perfectly spiced, and I love the depth of flavor from adding brown sugar instead of just using white sugar. Happy holidays everybody! I hope you enjoy your gluten free pies as much as your regular ones!
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Happy Thanksgiving week everyone! I have so much to be thankful for! My wonderful Savior Jesus Christ, my wonderful family, and these wonderful muffins, to name a few.
This past week we had a few extra bananas that were getting brown. While I love me some yummy banana bread. I wanted to mix it up a little. We were pretty low on flour and I didn't feel like going shopping. I thought about when we made these cookies with cake mixes. As well as this cake mix banana bread recipe I shared with you. I searched in my pantry and found a spice cake mix box. So I tested it out and these pumpkin banana muffins turned out amazing!
This recipe is so simple guys! I used my extra large muffin tins to make six extra large pumpkin banana muffins.
To make these pumpkin banana muffins you will need: 1 Box Spice Cake Mix 1 15 oz can pumpkin puree 2 ripe bananas Preheat your oven to 350 degrees. Spray your muffin tins with vegetable oil. In a large mixing bowl mix together cake mix, pumpkin and banana. Once mixed together fill your muffin tins evenly. Bake for 30 minutes or until a toothpick comes out clean. That's it! That is all you need to make these tasty pumpkin banana muffins!
These pumpkin banana muffins are so moist and delicious. They were perfect by themselves, but, we spread a little pumpkin butter on these pumpkin banana muffins and they were devoured quickly! These would be a perfect holiday breakfast treat! Mix them up and make them today to feast on them tomorrow morning! Enjoy, and happy Thanksgiving!
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
July 2024
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