Adventures in Baking - Chewy Ginger Cookies with Raisins

A combination of fresh and dried ginger really gives these cookies a nice snappy flavor. By rolling the tops in sanding sugar you ensure the spicy-sweet flavor really sings. They were super easy to make and tasted great.

1. Whisk together 2 cups flour, 1 tbs ground ginger, 1 tsp baking soda, and 1/2 tsp salt.

2. Cream 1 stick of unsalted butter with 1 cup sugar. Mix in 1/4 cup grated fresh ginger, 1 egg, and 1/3 cup unsulfured molasses. Fold in 3/4 cup raisins.

3. Let cool in fridge for at least 30 minutes. Then form into little balls and cook for 16 minutes at 350.

Where to Eat - Epic Roasthouse (Brunch Edition)

Andrew and I wanted to eat brunch somewhere on the water this weekend since the weather was so gorgeous. We got a beautiful table by the window overlooking the water and started with their house Bloody Mary, which had a great house blend of spices. 

I was dying for some eggs so I got the above perfect soft scrambled eggs with crispy potatoes and Hobb's smoked salmon and caviar. The eggs were perfectly cooked and the crispy potatoes were great. The dish came with way too much smoked salmon which was a bit overwhelming but overall it was tasty. 

Andrew ordered the crab cake Benedict and we also split the side of macaroni and cheese. Andrew had heard it was really good and it was tasty. It was very rich and I loved the shape of the pasta and chives sprinkled over the top. All in all it was a good brunch. 

Sunday Supper - Fake Chicken-Pot-Pie Pasta

I'm a sucker for a chicken-pot-pie and when I saw this quick and easy recipe with pasta I had to try it. I decided to go meatless and used Quorn's Meatless & Soy-Free Naked Chik'n Cutlets. It came out really well, but you could always use real chicken per the recipe.

1. In a large pot of boiling, salted water cook 3/4 pound whole wheat pasta 3 minutes less than you are supposed to. Add 1/3 pound green beans, trimmed and cut into 1 inch pieces. Cook for 3 minutes then strain and let cool.

2. In a large saucepan, melt 3 tbs unsalted butter. Add 1 small diced onion, 2 stalks thinly sliced celery, and 2 carrots diced medium. Add 1/4 cup flour and gradually incorporate 2 cups low sodium chicken broth. Add 2 cups fake or real chicken and season with salt and pepper.

3. Stir in pasta and beans and serve.