Ginger Crack Cookies

My friend Meesh introduced me to these yummy little gems. I will even give her credit for renaming these from Ginger Crackle Cookies. They are super addictive. And, after being out quite a bit on vacation this month, I decided to whip up a batch to bring into the office upon my return.

If you like spicy, molasses-y cookies, these puppies are for you. 

This recipe makes a few dozen (3-4 I think), but you can freeze the dough. Get to the point where you've rolled them into balls. Place the rolled balls on a cookie sheet and slip it into the freezer. Once they are frozen, you can put them into a freezer bag and back into the freezer. Then just pluck them out and bake at your whim.

Ingredients

3 3/4 cups sifted flour (can use wheat flour too)

3 tsp ground ginger

1 1/2 tsp baking soda (if you use baking powder, like I did by mistake once, it comes out less crackled and poofier)

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp ground cloves

3/4 cups butter

2 cups sugar

2 eggs, beaten

1/2 cup molasses

1 TBSP cider vinegar

Directions

Preheat oven to 325F.

Sift together flour, ground ginger, baking soda, cinnamon, salt and ground cloves.

Cream together butter and sugar. Add eggs, one at a time and beating well. Add molasses and cider vinegar. Blend well.

Add the flour mixture into the wet ingredients. Form into 3/4 to 1 inch balls and roll in granulated sugar. 

Bake at 325F for 10-12 minutes or until the tops just start to crack. 

NOTE: DO NOT OVERCOOK, THE COOKIES WILL BE ROCK HARD IF YOU DO.

Apple Crisp

Apple Crisp ready to bake

Ah Fall. It's my favorite time of year. Warm days with crisp nights. Pumpkins, apples and changing leaves. What's not to love?

Over the weekend, we went apple picking. I was actually surprised at the variety of apples still available, considering it's a bit late in the season.

Never the less, we were able to easily fill our peck bag with Cortlands, Macouns, Empires, Mutsus, Mac Spur and a few others. Of course we snacked as we picked, one of the fun things about apple picking. You have to taste them as you go, right? ;)

With a mix of fresh eating apple varities and enough that do well for baking, we brought our mini-hoard home. I opted to make a apple crisp that was mighty delicious.

sd

Ingredients 
10 cups all-purpose apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water

1 cup quick-cooking oats (I didn't have any so I used crushed Special K, worked great)
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Directions
Preheat oven to 350 degrees F (175 degree C). Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Serve: with vanilla ice cream.

YUM!