Carol's Soft Ginger & Molasses Cookies

Soft Ginger and Molasses Cookies

This recipe is a version of a recipe from my dear friend Carol who I have known many years. She makes these cookies at holiday/Christmas time and I love to make them at that time of year too. I thought it would be fun to see if I could create these cookies using gluten free and dairy free ingredients! It worked like a charm! I just added some crystallized ginger to add even more ginger flavor to the cookies! Yum! 

These cookies have been very popular in my meal service. People ask about them all of the time so I decided to add them as an option to purchase with every meal. 

I just love soft cookies, I am not a "crispy cookie" fan. I love the softness and the amazing ginger flavor in these treats! 

Along the way on my health journey I have found that it is important to have a treat now and again, and with these cookies it can be a high quality treat with healthy coconut oil, molasses and lots of great spices! 

I hope that you enjoy these cookies year round too! Bake some up to give to a neighbor or a friend! Or, if you are local I will bake some for you! 

Carol's Soft Ginger Molasses Cookies: 

3/4 cup coconut oil, melted

1 cup coconut sugar or muscovado brown sugar

1/4 cup molasses

1 egg

1 teaspoons baking soda

1 cups gluten free flour mix (your choice) 

1 teaspoon xanthan gum

1/2 teaspoon cloves

1 1/2 teaspoons ginger

1 teaspoons cinnamon

1/2 teaspoon salt

1/4 cup crystallized ginger, chopped finely

+ organic sugar or muscovado sugar for rolling the cookies in before baking

1. Mix all of the ingredients together in a stand mixer in the order given. 

2. Chill the dough in a bowl in the fridge for at least 1 hour before baking.

3. Heat the oven to 375.  

4. Roll the dough into 1-1.5 inch balls, roll in sugar if desired, then place on a baking sheet lined with parchment paper about 1-2 inches apart. 

5. Bake the cookies for 8-10 minutes or until set. 

Makes about 24-28 cookies (you can make them smaller to yield more cookies) 


Apple Ginger Cranberry Slaw

Apple Ginger Cranberry Slaw

The other day I was working on one of my Josephine menus and thinking of a a creative coleslaw salad idea that was really fresh and not too cloying or sweet. Somehow, the flavors and ideas came together when I decided to buy both green and purple cabbage. 

Then, all of the other elements came together, as if in a dream to form this yummy salad. I have a secret: I normally do not like coleslaw! However, I think it is because most coleslaw is covered in way too much mayonnaise and is very sweet. This salad is the complete opposite of most slaws. I love the fresh, vibrant flavors and the crunch of the apples along with the cabbage. And, there is something magical about purple cabbage that turns everything a pretty pink/purple color! Fabulous! 

I hope that you enjoy this salad with any main dish! It really brightens up the meal! 

Apple Ginger Cranberry Slaw

Makes 4-6 servings

2 cups green cabbage, finely chopped

2 cups purple cabbage, finely chopped

1 1/2 cups thinly sliced apple (skin left on) 

2 teaspoons minced fresh ginger

Juice of 1 fresh lime

1/2 cup dried cranberries

1 tablespoon apple cider vinegar

1/2 teaspoon ground ginger

Salt and pepper to taste

Mix all of the ingredients in a medium bowl. Serve and enjoy! :) 


Coconut Ginger Plantains

coconut ginger plantains

If you have never tried plantains, you are in for a real treat! This is a less-sweet banana that is low in sugars and is always allowed to ripen and then cooked before eaten. It is so delicious as a savory side dish as well as a sweeter side dish shown here in this post. 

You can find plantains at most supermarkets and especially at Mexican and Latin American grocery stores. You need to allow them to ripen before cooking. I have a funny story about that! I long time ago, when I was in high school I made a special dinner. I was teaching myself to cook all kinds of dishes. I wanted to make fried plantains as a side dish. However, I had bought green plantains and they had not had any ripening time before I cooked them. I tried to cook them and discovered they don't taste very good when cooked green. 

This time around, I was able to actually buy the plantain fairly ripe already. I also let it ripen an extra 2-3 days before cooking it in coconut oil. The coconut oil does a beautiful job of browning the plantains and they taste amazing! 

I love the addition of coconut and ginger to these plantains. They are easy enough to make for a quick snack or side dish and they are special and festive enough to serve at a party. I hope that you will enjoy some soon!  


Plantains with Ginger and Coconut: 

Makes about 1 1/2 cups plantains for a small side dish or snack. 

1 ripe plantain (the outside will be brown/black and the fruit will be soft), cut into slices.

1 1/2 tablespoons coconut oil

1 1/2 tablespoons crystallized ginger, finely chopped or 1 teaspoon fresh or ground ginger

1/4 cup large flake unsweetened coconut

1/4 teaspoon kosher salt

1 tablespoon maple syrup

1. Place some paper towels on a plate, set beside stove on counter. 

2. Heat the coconut oil in a large skillet over medium heat. 

3. Fry the plantain slices in coconut oil. Brown on each side. When done, place on the plate lined with paper towels to drain. You will need to fry the plantains in 2 batches. Set the plantains aside to cool a bit. 

4. Place the fried plantains in a bowl. Add the ginger, coconut, kosher salt and maple syrup to the bowl. Toss to coat. 

5. Serve on a serving plate. Enjoy! 

These plantains make a great snack and are also great as an appetizer served in small cups or as a great breakfast/brunch side dish! 

Check out my new Brunch Cookbook: Recipes for a Cheery Life: Gluten Free Brunch- now available on Blurb:

Blackberry Ginger Nice Cream!

blackberry ginger nice cream

For some funny reason my freezer now has a big freezer bag full of ripe, frozen bananas. I love bananas, especially when they are a little green for some reason. The flavor is amazing to me. I love it! However, sometimes when they get riper, I do want to use them in a recipe but sometimes I get busy with other cooking projects and it's a while before I have a chance to make some banana bread or muffins. 

That is why I began putting the super ripe bananas into the freezer and started to think of delicious and healthy ways to use them for recipes. I had seen a lot of fun pictures on Instagram of "Nice Cream" or non-dairy ice cream made with frozen bananas so I decided to come up with my own spin on that using ingredients that I had. Of course it was a great way to use up some of the frozen bananas but also I have a couple of bags of amazingly delicious frozen blackberries from my parent's place in the country that we picked last year. They are so sweet and so amazing in a frozen dessert. 

I also love the combination of blackberries and ginger, just like some pies I used to make. Then, it came to me: "blackberry ginger nice cream!" Not only is it delicious, the color is stunning and it makes a great quick dessert on a weeknight, as well as a showstopper for a weekend get together or a holiday party. I garnished this one in the photo with some fresh mint from the garden and a slice of crystallized ginger. I hope you enjoy some of this today! 

Blackberry Ginger Nice Cream: 

2 frozen bananas, peeled (since I froze my bananas with the skin on, I was able to peel most of the peel off, however, I needed to use a paring knife to cut off the rest of the banana peel.) 

1 cup frozen blackberries

1-2 teaspoons minced fresh ginger

1 tablespoon pure maple syrup

Optional: 1 tablespoon finely chopped candied ginger

1. Place all ingredients into the bowl of a large food processor. Process until smooth. You may add the optional chopped candied ginger too if you wish.

2. You may eat the nice cream immediately if you like softer ice cream, or you may spoon it into a container and freeze it for at least an hour so that it comes out in nice, round scoops. 

Enjoy! I will be sharing more fun "nice cream" ideas very soon! I am thinking about cherry-chocolate next!