Dipped Ginger Molasses Cookies

I inherited my sweet tooth from my dad. It's one of my favorite qualities about us. Wait, is it a quality to like sweets? Why yes...yes, it is. And it has led us to numerous delicious sweets and treats. This recipe is one that Dad used to make for us. If I remember correctly, he also was the one who started dipping them in chocolate, which makes sense, because everything's better with chocolate on it. Right, dad?

Dipped Ginger Molasses Cookies

3/4 cup shortening

1 cup sugar

1/4 cup molasses

1 egg

2 tsp. soda

2 cups flour

1/2 tsp. ground cloves

1/4 tsp. salt

1/2 tsp. ginger

1 tsp. cinnamon

Additional sugar (for rolling)

8 oz. white chocolate chips

Cream together shortening and sugar. Mix in molasses and egg. Add all dry ingredients and mix until thoroughly combined.

Roll into 1"-2" balls. Roll in sugar. Bake at 375 degrees for 8 minutes. After done baking, if they still seem too puffy and tall, drop the pan. Transfer from baking sheet to racks until completely cooled.

Melt white chocolate chips in microwave at 15 second increments until smooth. If it starts to seize, just add a little bit of shortening to smooth it out (about 1 TBLS). Dip cookies in white chocolate and set on wax paper to dry. Sprinkle chocolate side with sprinkles for an extra dash of Christmas cheer.

Paleo Truffles

Hello, Cookie Clinic Readers!

My name is Nicole.  I'm a wife, mother of two tiny girls, and lover of all things sugary and delicious.  And, I am a self-diagnosed sugar addict.  I am excited to be a guest blogger, and thank Kelly for the opportunity to share one of my favorite (less guilt ridden) guilty pleasures.  Back in June, on my quest to lose the last bit of baby weight I was still carrying around, I hopped on the Paleo bandwagon and started eating like a "Caveman".  This meant no grains, no dairy, and, wait for it.... NO SUGAR.  How would I survive without my daily sweet tooth fix?  Oh, I found a way.  These chocolaty, rich, almost sinful truffles taste like fudge.  And yet, there is no processed sugar.  Even though I am no longer on the Paleo diet, I still make these babies on a regular basis, and enjoy feeling just a bit less guilty when I eat my weight in them.  Even my husband and three year old request them.

You will need: 

3 TBLS Organic Coconut Oil

1 can full fat coconut milk

2 10 oz bags Enjoy Life Chocolate chips (Whole Foods)

2 tsp. vanilla

Begin by pouring coconut milk in a sauce pan over medium heat.  You want the milk to heat through, come to a bit of a boil, but not burn.  Be sure to stir occasionally.

While milk is heating, measure out 15 ounces (1 1/2 bags) of your soy-free, dairy-free, blessings of chocolate chips, in a large bowl.  Add 3 TBLS coconut oil.  I prefer Trader Joe's brand, but any will do.

Once your milk is heated through, pour over chips and oil, and stir until smooth.  Stir in 2 tsp. vanilla.

Cover the chocolate and refrigerate for at least 4 hours, and lick that spatula clean!  I promise, you will want to.

Once the chocolate is set, remove from the refrigerator.  Allow it to sit for about 15 minutes before scooping tablespoon sized dollops out and rolling in your hands to form a small ball.  The chocolate will melt and your hands will be covered- don't hesitate to lick 'em!  I roll some of the truffles in coca powder, some in unsweetened (to avoid sugar) shredded coconut, and some I leave just plain.  They are delicious any way you make them.  The truffles do not need to be refrigerated, but I like to eat mine when they are still a bit chilled, so I keep mine in sealed tupperware in the fridge.

I hope you enjoy these little treats.  Here's to (healthy-ish) chocolate delights!  Hope you all have a very Merry Christmas.

xoxo Nicole  

Grandma's Snickerdoodles

This is my lovely Grandma Ruth's Snickerdoodle Recipe. It really needs no introduction. They are sweet, chewy, delicious little morsels. I love them.

Grandma's Snickerdoodles

1 1/2 cups sugar

2 eggs

3/4 cups butter, room temperature

2 3/4 cups flour

1 tsp. soda

2 tsp. cream of tartar

2 TBLS sugar

1/2 TBL cinnamon

Cream together sugar, butter and eggs. Add flour, soda and cream of tartar. Mix well and roll into walnut size balls. Mix together cinnamon and sugar. Dip top of each cookie into cinnamon sugar mixture. Bake for 10 minutes at 350 degrees. 

We gobbled them up so fast at Book Club, I forget to get a picture. Thanks, Grandma!