I’m so excited to share this recipe with you. In search of healthy, homemade treats for my kids I tried a few different recipes for granola bars over the holiday break. After being underwhelmed by what was out there, I took it upon myself to come up with my own version. I love the resulting recipe and I hope you will, too! (I’ve even included a nut-free variation for allergy sufferers!)
There’s nothing better than finding a great recipe. Whether or not said recipe was created by me matters not. What does matter is that this is the PERFECT soft ginger cookie. With a crackly sugared top and a strong, spicy flavor, this is one for the recipe box (or Pinterest board, etc.) I made 4 batches to give as gifts this season and will definitely be adding them to my holiday repertoire. Thanks, Ina Garten!
I like it so much, I’ll send you to another site to get it!
Get the recipe: Barefoot Contessa’s Ultimate Ginger Cookie
*Note: I did halve the amount of candied ginger when I made these. 1 1/4 cup seemed like too much and took way too long to chop! (By the way, use kitchen scissors to chop sticky things like ginger and dried fruit instead of a knife.)
I always buy a bag of cranberries once they appear at the market each fall–then I have to figure out what to do with them! Since I’m not hosting a Thanksgiving dinner next week, I decided to riff on one of my favorite muffin recipes this afternoon, and created this spiced cranberry version. I also upped the health factor a bit by adding more whole-wheat flour and reducing the sugar and butter. Read on for the recipe… Continue reading