Though I look forward to it, Thanksgiving scares me a bit in terms of nutritional value. I mean… potatoes are fine, but when combined with butter and cream, they are no longer saints. Somewhere amongst the buttery delicacies, the veggies get lost. I mean, seriously, who wants green beans when you can stuff your face with stuffing? 

But maybe, if the greens were more interesting than steamed and salted, you would be more apt to put them on your plate? Give greens the chance to add some health to your meal with this complex and flavorful side dish that takes no time at all to prepare.

For the Recipe, click here:

Lemon Ginger Collard Greens with Golden Raisins

I’m doing flips about these cookies. They are reason #399 why I adore Ina Garten and the way she says “Isn’t that just grEAAt?” about everything and anything. That woman knows how to work it in the kitchen, that’s no debate.

Everyone I work with is crazy about ginger…It’s all ginger tea and ginger pills. You would assume we are a bunch of geriatrics right? Let’s be honest, ginger isn’t a toddler’s favorite food. I’m scared to say that I am getting older and have fallen in love with ginger in all forms.

But THIS has got to be my favorite form…cookies that are slightly crisp on the outside and gooey and chewy on the inside with an amazing snap from the crystallized ginger pieces. Ina was right when she called this the Ultimate Ginger Cookie. Give it a try. It will make you feel like it’s Christmas.

For the Recipe, click here:

The Ultimate Ginger Cookie

It’s “Cupcake Competition Day” and I’m armed and ready. My mom make this carrot cake for me every single birthday that I can remember. My first birthday in Nevada, Ivan even made her recipe so I wouldn’t feel any carrot cake deprivation. I don’t know where this recipe originated from, but it’s been tweaked to create the perfectly moist, fluffy concoction!

You can make it as a double layer cake or like I did today, about 2 and 1/2 dozen yummy cupcakes. Just heed the adjusted cooking times! The frosting was a little idea I came up with after many years of hating ginger and finally coming around to it in the last few months. The spicy bite cuts through the sugar in the carrot cake and creates a great balance! We’ll see how I do with the judges…

Carrot Cake Cupcakes with Crystallized Ginger Creamy Frosting

2 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 tsp salt

1 1/2 cups sugar

1 1/2 cups vegetable oil

3 eggs

1 tsp vanilla

2 cups finely chopped carrots

1 cup well drained, crushed pineapple

1 cup flaked coconut

3/4 cup roughly chopped walnuts

Preheat the oven to 350 degrees. Grease and flour 2 cake pans (or line a muffin tin with cupcake holders). Sift flour, baking soda, cinnamon, and salt. Set aside. Beat oil, eggs, sugar and vanilla. Gradually add flour mix until incorporated. Fold in the rest of the ingredients.

If making cakes, bake 45 minutes or until toothpick comes out clean. Cool cakes completely. Frost and layer.

If making cupcakes, bake 16-18 minutes. Frost and dust with nutmeg.

Crystallized Ginger Creamy Frosting

8 oz. softened cream cheese

1 box powdered sugar

1/4 tsp ground ginger

1/8 tsp ground nutmeg

3/4 cup crystallized ginger, chopped in a food processor

dash of cream

Place all ingredients in the bowl of an electric mixer and blend until smooth and creamy. Be careful not to add too much cream or the frosting will break.