Chocolate-It's What's for Dinner

What's in the tin huh??? Soft gooey gingerbread cookies! I like gingerbread but I like it soft - not those crisp things some people call gingerbread. I guess overall I don't like crisp cookies. Gingerbread Cookies (Adapted from Back to Her Roots ) 1 1/2 sticks butter 1/4 c sugar 1/2 brown sugar 1/4 c molasses 1 egg 1 t vanilla 2 t baking soda 1 t cinnamon 2 t ginger 1/4 t ground cloves 1/8 t pepper 1/4 t salt 2 c flour sugar for rolling Cream the butter and sugars together for about 8-10 minutes. You want the mixture to be light and creamy. Add the molasses, egg, and vanilla. In a separate bowl mix the baking soda, cinnamon, ginger, clove, pepper, and salt. Add the flour mixture to the butter mixture. Chill dough for at least 30 minutes. Roll dough into 1" balls and then in sugar. (I used a mini scoop to portion out the dough). Place on ungreased cookie sheet (I used my silpat). Bake at 350 for 8-10 minutes until the start to crinkle (mine d...

Getting ready for Thanksgiving can be daunting but there are many things that can be done ahead of time to make life easier and cranberry sauce is one of them. I usually make it up to a week before. It is really easy to make. Cranberry Sauce 24 oz fresh cranberries 1c brown sugar 1/2 c sugar juice and zest from 2 oranges 2 cinnamon stick 1 t fresh ginger grated 1 vanilla bean Split vanilla bean down the center with a sharp knife.  Rinse and discard any soft cranberries. All ingredients ready to go Place all the ingredients in a saucepan and heat until cranberries start to burst. Stirring occasionally. Stir occasionally Taste and add additional seasoning and sugar as necessary. Cranberries can be quite tart so it really depends on the batch how much sugar needs to be added. Ready to remove from heat Let cool. Scrape vanilla bean and stir scrapings into sauce. Return bean to sauce. Chill. Remove vanilla bean and cinnamon before serving.  You might wa...