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.
Like a cross between cornmeal shortbread and corn muffins, these sparkly, sugar-crusted cookies are crunchy on the outside but buttery enough to melt in your mouth.
Read more about this recipe at hogwash.
These muffins are really moist and light despite being loaded up with pumpkin seeds, old-fashioned oats and flax meal.
Read more about this recipe at Coconut & Lime.
Whole Wheat Orange Gingerbread Biscotti
Whole Wheat Orange Gingerbread Biscotti
A touch of molasses gives these biscotti a hint of gingerbread flavor.
Read more about this recipe at hogwash.
If you fear that your whites might not foam up properly because the saffron has taken on moisture or oiliness, ground the almonds with the saffron instead.
This recipe was featured in Root Source: Saffron. It comes from Tartelette.
Apple cider reduced into a rich caramel sauce is baked right into this decadent, buttery cake. Bourbon, vanilla, cinnamon and ginger round out the flavors. The cake is great on its own, or with coffee or a scoop of ice cream.
Many cultures and cuisines have their own version of this crisp bread that is eaten as a cookie.
Read more about this recipe at the Washington Post.
This bread freezes beautifully, if it lasts long enough to get wrapped and out of the reach of willing tasters.
Read more about this recipe at the Washington Post.
Look for pure pumpkin when purchasing canned; stay clear of pumpkin pie filling and those with squash added.
Read more about this recipe in George Geary's The Cheesecake Bible.
Peanut Butter Oatmeal Refrigerator Cookies
Peanut Butter Oatmeal Refrigerator Cookies
The easy batter is refrigerated or frozen until you're ready for homemade cookies on a whim.
This recipe is part of the Barbara Kafka Dessert Anthology.
Linzer cookies are perfectly delicious -- each cookie a little jam-filled bite. I highly recommend making your own jam for these, but if you don’t have the time, it’s fine to use store-bought.
Read more about this recipe at Cook & Eat.
