Good morning guys and gals! Yesterday I posted a delicious gingersnap cookie and my wonderful supporters flooded my inbox with requests for the recipe so, here it is! These cookies are literally perfection.  They are soft and gooey in the center but, the real highlight are all of the wonderful spices that dance in your mouth along with the rich buttery flavor….OH MY GAWD they are so good.  These are perfect to make during the Christmas holiday if your Santa is sick of sugar cookies like I am(lol). You can roll these out and use cookie cutters to get your cool shapes and designs.  Here’s the recipe for you to enjoy! Be sure to follow me on Instagram for my daily cooking sessions AND make sure you hashtag #trapmarthastewart when you’re making my recipes so that I can see your creations.

 Also, if you’re wondering where I got these amazingly dope mugs that are in the picture click this link , for Robbies Kitchenware   my beautiful friend has designed mugs that empower women and that represent us….the real us.  Now these amazing designs won’t be available until Black Friday but, you can follow Robbie on Instagram to receive updates on new merchandise drop dates as well!

Until next time my loves **kisses**

Print Recipe

Soft and Chewy Gingersnap Cookies

Prep Time

10 minutes

Cook Time

8-10 minutes

Servings

dozens

Ingredients

• 1-½ cups butter softened
• 1-3/4 cups granulated sugar
• cup ½molasses
• 2 eggs
• 4 cups all purpose flour
• 4 tsp baking soda
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• ½ tsp ground nutmeg
• 1 teaspoon salt

Prep Time 10 minutes Cook Time 8-10 minutes Servings dozens Ingredients 1-½ cups butter softened 1-3/4 cups granulated sugar cup ½molasses 2 eggs 4 cups all purpose flour 4 tsp baking soda 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves ½ tsp ground nutmeg 1 teaspoon salt

Instructions

1. Preheat oven to 375°F.
2. In a medium bowl, sift together flour, soda, cinnamon, cloves, ginger, nutmeg and salt. Set aside.
3. In a large bowl, beat together butter and sugar on medium speed until light and fluffy, scraping down the bowl if needed. Mix in the eggs and molasses, and beat on medium speed until combined. Gradually add in the dry ingredient mixture and beat until combined.
4. Wrap plastic wrap over bowl making sure fully covered. Then refrigerate dough for 30 minutes or until dough completely chilled.
5. Roll the dough into small balls. Fill a small bowl with sugar and cinnamon, and roll each ball in the sugar/cinnamon mis until it is completely coated. Place on cookie sheet at least 1 inch apart, bake for about 8-10 minutes. Remove from the oven and let cool for 5 minutes then move to a wire rack to finish cooling.

   

Recipe Notes

Make sure you let dough chill or your cookies will come out flat.

 

Hey girl Hey! I’m stopping by your inbox to drop of this yummy sweet potato shuffle recipe.  What the heck is a sweet potato Soufflé Mary?? Think candied yams or Ruth’s Chris sweet potato casserole elevated times 10. This recipe is everything and then some to my family and I hope it will be the same to you and yours. Check out the video on my Instagram if you need a mini step-by-step tutorial.  I’ll be checking back in a few with a few new recipes so stay tuned my loves!

Print Recipe

Maryann's Sweet Potato Souffle

Prep Time

15 minutes

Cook Time

1 hour

Servings

people

Ingredients

• 2 large sweet potatoes mashed
• 2 tsp cinnamon
• ½ tsp nutmeg
• 3/4 cup granulated sugar
• 1/3 cup pineapple puree
• pinch salt
• 2 eggs
• ½ cup browned butter
• 1/3 cup flour
• 1 cup brown sugar
• 1 cup chopped pecans
• ¼ cup melted butter
• ¼ cup pineapple puree

Prep Time 15 minutes Cook Time 1 hour Servings people Ingredients 2 large sweet potatoes mashed 2 tsp cinnamon ½ tsp nutmeg 3/4 cup granulated sugar 1/3 cup pineapple puree pinch salt 2 eggs ½ cup browned butter 1/3 cup flour 1 cup brown sugar 1 cup chopped pecans ¼ cup melted butter ¼ cup pineapple puree

Instructions

1. Pre-heat oven to 350 degrees.
2. In a small bowl combine your flour, brown sugar, pecans, and melted butter and set aside. This will be your crust mixture to top your soufflé.
3. Combine sweet potatoes, cinnamon, nutmeg, sugar, pineapple puree, salt, eggs, and browned butter together in a large mixing bowl and mix until all ingredients are incorporated together.

   
4. Pour into baking dish and top with remaining ¼ cup of pineapple puree. Use a rubber spatula to spread evenly oven sweet potatoes. Sprinkle half of crust mixture on top evenly.

   
5. Bake uncovered for 30 minutes. Remove from oven and evenly sprinkle remaining crust mix over casserole and bake for additional 10-15 minutes. Remove from oven and let cool for 20-30 minutes before serving.

Recipe Notes

Browned butter: Heat butter up over medium heat and let simmer until brown bits form at the bottom and butter turns a caramel color.  Be sure to swirl butter or stir so that it doesn't burn.

Pineapple Puree: Chop up some fresh pineapple and place in a food processor or blender and blend until you have a smooth puree.