The crystallized ginger adds bite and texture to these sweet, chewy wafers, which already have a delicate base note from the ground spice and touch of grated fresh ginger.
This recipe is part of the Barbara Kafka Dessert Anthology.
Blueberry Whole Wheat Brioche Rolls
Blueberry Whole Wheat Brioche Rolls
My daughter said she’d like either cinnamon rolls or blueberry muffins. Who’s to argue? But how to choose?
Read more about this recipe and see step-by-step pictures at Cook & Eat.
Eggs Benedict is a brunch staple, a classic, decadent combination of poached eggs, browned Canadian bacon and hollandaise sauce piled on toasted English muffins.
For tender doughnuts, be careful not to overwork the dough. For convenience, the doughnuts may be cut in advance, wrapped and frozen, then go straight from the freezer into the hot oil.
Read more about this recipe at the Washington Post.
Cream Cheese And Jam-Stuffed French Toast
Cream Cheese And Jam-Stuffed French Toast
This decadent stuffed French toast has a ginger-spiced cream cheese and kiwi jam filling, but you can adapt it using other flavors.
Read more about this recipe at Coconut & Lime.
No-Bake Peanut Butter Oatmeal Cookies
No-Bake Peanut Butter Oatmeal Cookies
These homely but tasty no-bake cookies are a great first cookie for kids to make, because the dough is barely warm when you scoop them out onto the waxed paper.
Read more about this recipe at Coconut & Lime.
Eggs Florentine is a vegetarian twist on the classic brunch staple Eggs Benedict. It's made with poached eggs, sautéed spinach (instead of Canadian bacon) and hollandaise sauce piled on top of a toasted English muffin.
Orange And White Chocolate Chip Cookies
Orange And White Chocolate Chip Cookies
These delicious treats are the cookie version of the creamsicle, made with grated orange peel and luscious white chocolate chips.
This is just one of 101 Easy Peasy Cookie Recipes from Lucinda and Heather Wallace.
The less you stir the batter, the better the result. The muffins can be reheated at 300F for about 15 minutes. Serve these warm, with lots of soft butter.
Read more about this recipe at the Washington Post.
If you want to increase the lavender flavor in this recipe, let the lavender sit in the powdered sugar for a day or two before making this recipe. You can either make free-form rounds, or use springform pans to shape your shortbread.
Read more about this recipe at VeganYumYum.
