It’s that time of year when spicy comfort foods start making their way into the kitchen. Although, we’re still having warmer weather than usual, we’ve started having chilly mornings and evenings.
So chilly in fact, that rather than give up our evenings on the back patio, we purchased a fire pit. Now we can enjoy the chilly evenings and extend patio sitting hopefully well into the end of October…maybe even into November if we’re lucky and willing to bundle up.
I was feeling under the weather Tuesday and Wednesday and didn’t do much but run an errand or two in the morning Wednesday. That tuckered me out so I spent the remainder of the day horizontal on the couch, drinking tons of water and watching movies with the husband. I’m only good for that for about one day unless I’m feeling really terrible. Then I start to feel antsy and the to-do list starts creeping in outweighing the need for rest.
Thankfully, once I got up and moving this morning, I realized I was feeling much better. Still clunky, but not nearly enough to endure another horizontal day.
I managed to roast an organic turkey, put the sliced meat in the freezer for sandwiches and turkey pieces in the freezer for soups. Then I wrestled with the carcass and put it in the crockpot for bone broth which will simmer for 24 hours. It’s so good for you, it’s worth the wrestling and once you get it taken apart and into the crockpot, it’s easy peasy from there.
Once that was done and the dogs and I had filled our tummies on little turkey pieces (and that salty skin of course…SO good), I was craving a cookie…which of course, we didn’t have. The only sweet thing I have in the house is a bag full of dairy free chocolate chips and maybe a bag of prunes. Not liking the sound of prunes as my sweet snack I mustered the energy to bake a quick batch of these fabulous Ginger Molasses Chocolate Chip Cookies.
A productive and tasty day and not too bad for coming off of a couple of sick days.
1 Cup of Organic Cashew Butter (or any nut butter)
3 Tablespoons of Unsulphered Molasses
2 Organic Eggs
2 1/2 teaspoons of Freshly Grated Ginger (peeled)
3/4 Cup of Coconut Sugar
1/4 Cup of Coconut Flour
1 teaspoon of Baking Soda
1 1/4 teaspoon of Ground Cinnamon
1/4 teaspoon of Ground Allspice
1/2 teaspoon of Iodized Sea Salt
2 Grinds of Fresh Pepper
1/2 Cup of Dairy Free Mini Chocolate Chips
Mix the cashew butter, molasses, eggs, and ginger in a stand mixer until fully combined and smooth. In a medium bowl whisk together the sugar, flour, soda, cinnamon, allspice, sea salt, and pepper. With mixer on low, mix the dry with the wet ingredients just until combined, scrape down sides. Add the chocolate chips and beat on medium high for 10-15 seconds until combined.
Drop dough by rounded tablespoon onto parchment covered baking sheets. 7-8 per sheet. Bake for 6-8 minutes until edges are just barely beginning to turn golden. Cool on cookie sheet for 5 minutes and transfer to cooling rack.