Welcome

 

Hi! I'm Lindsay and welcome to my page! I was born and raised in New Jersey, which is where I currently reside with my husband Justin, and our two dogs, Leo and Penelope.

Growing up food was always a big part of my life. I spent most of my childhood in the kitchen baking all sorts of sweet treats, thinking about my next meal, and to this day I will always save room for dessert!

I graduated from the French Culinary Institute in 2005 with a degree in Pastry Arts, and have worked in some of New York City's most prestigious restaurants.

I started this blog to share all of the delicious recipes that I have created over the years.

Thanks for stopping by!

Gingersnaps

Gingersnaps

IMG_3293.jpg
IMG_3272.jpg
IMG_3286.jpg

These gingersnaps are one my favorite all time cookies! I make a big batch of dough the start of every holiday season to keep in my freezer and bake off throughout the winter. These cookies are so addicting though, that they usually don’t even last until Christmas. For extra spice you can add some black pepper into the sugar that the cookie gets rolled in.

Gingersnaps

150 g butter

400 g granulated sugar

2 eggs

160 g molasses

20 g white vinegar

525 g all purpose flour

1 TBL baking soda

1 TBL ground ginger

3/4 tsp ground cinnamon

3/4 tsp ground cloves

3/4 tsp ground cardamom

1/2 tsp ground black pepper

1/2 tsp salt

In a mixer cream butter and sugar together until fluffy.

Add eggs one at a time and mix until emulsified. Slowly add the molasses and vinegar, the mixture will look slightly separated at this point but will come back together once the dry ingredients are added.

Add in flour, baking soda, salt, and all of the spices. Mix until the dough comes together, making sure to scrape the bottom of the bowl so all the butter is fully incorporated.

Wrap and chill dough for several hours or overnight.

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Divide dough into 20 g pieces, roll into balls and dredge in granulated sugar.

Place cookies on baking sheet leaving about 2 inches apart and bake for 10-15 minutes. For chewy cookies bake for 10-12 minutes or until they start to puff up and slightly crack. For crispy cookies bake for 12-15 minutes or until edges are slightly golden.

Gingersnap dough will freeze well for up to 2 months, and baked will freeze for up to 2-3 weeks.

Vanilla Hazelnut Shortbread

Vanilla Hazelnut Shortbread