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Ginger Molasses Cookies: (click to expand)
  • 2 1/4 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 cup dark brown sugar
  • 1 extra-large egg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/4 cup regular unsulphured molasses (blackstrap is too strong for this cookie)
  • Granulated sugar (for coating cookie dough before baking)
  • Non-stick vegetable spray (optional, for coating the scoop)
  1. Heat oven to 375° F with rack in center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tbsp. butter or solid vegetable shortening). Set aside.
  2. Sift flour, baking soda, salt, cinnamon & ginger into medium bowl. Set aside.
  3. Cream the butter & brown sugar in large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in egg and molasses, then increase speed to high and beat about 1 minute longer, until mixture no longer looks curdled. Scrape the sides with rubber spatula several times while mixing.
  4. Mix in the flour mixture on low speed. Batter will be rather stiff. Place some granulated sugar on small plate or saucer. Use 1/4-cup ice cream scoop or measuring cup to form 1/4-cup portions of dough. (Spray cup or scoop w/ optional non-stick vegetable spray to make it easier to release dough.) Transfer dough to your hands & roll each portion into rough ball, then roll each ball into sugar. Place 6 sugared balls per baking sheet, spacing evenly, since they will spread during baking.
  5. Dampen your fingers w/ water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes.
  6. Bake for 12 minutes, or until cookies have spread & are firm to touch. Rotate sheet 180 degrees halfway thru baking time. Remove from oven and let cookies cool on baking sheet.
  • Note: Dough can be frozen for slice-and-bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then foil. Can be stored in freezer up to 6 months.
Vegan Pumpkin Pie: (click to expand)
  • 15 oz Pumpkin Purée
  • 10 oz Silk Firm Tofu
  • 12 Jumbo Medjool Dates (1 cup)
  • 1 tsp Cinnamon
  • 1/2 tsp Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Clove
  • 1/2 cup Walnut
  • 1 Cup Pecan
  • 6 Jumbo Medjool Dates (1/2 cup)
  • 1 tsp vanilla extract
  1. Heat oven to 350° F with rack in center. Prepare a round, non-stick pie pan by greasing it or spraying with non-stick spray.
  2. Chop up walnuts and pecans in food processor. Then add 1/2 cup dates and vanilla extract. Blend together in food processor until dates are well incorporated.
  3. Empty contents into pie pan, pressing into bottom and sides to form crust.
  4. Add pumpin, tofu, 1 cup dates, and spices into food processor / blender. Blend until well puréed (smooth and creamy).
  5. Pour or spoon filling into crust. Spread with spatula.
  6. Bake 350° F about 1/2 hour.
5 Minute Berry Cobbler: (click to expand) 5 Minute Berry Cobbler
  • Adapted by [source]
  • This quick berry Cobbler is a great way to get a serving of berries, in an easy, healthy treat.
  1. In small microwave safe serving dish, heat berries, sugar, & cornstarch for 30 seconds. Then mix thoroughly.
  2. In separate bowl, mix remaining ingredients to make a batter.
  3. Spoon batter on top of berries & microwave 70 seconds.
  4. Check topping for doneness & microwave additional time if needed.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 1 Serving
  • Fat: XXg (Sat Fat per serving)
    Sodium: XXmg (per serving)
  • Albo-Rating: 5 by 3 test standards
Oatmeal Cranberry Pumpkin Pecan Cookie: (click to expand) Oatmeal Cranberry Pumpkin Pecan Cookie
  • Author:
  • These cookies are a delicious, super healthy treat, packed with nutrition and not much refined oil.
  • 1/4 Cup Expeller Pressed Canola Oil (56g Fat / 4g Sat Fat)
  • 1 Cup Date Sugar
  • 1 Tbs Black Strap Molasses
  • 3/4 Cup Pumpkin Purée
  • 1 tsp Vanilla Extract
  • 2 Flax Egg (2 Tbs ground flaxseed + 6 Tbs water)
  • 1.5 Whole Wheat Pastry Flour (or Oat Flour for Gluten Free)
  • 3/4 tsp Potassium Baking Soda [Potassium Bicarbonate]
  • 1/4 tsp Iodized Salt (575mg sodium)
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ginger
  • 1/4 tsp Nutmeg
  • 1/8 tsp Clove
  • 2 Cup Old Fashioned Rolled Oats
  • 1 Cup Dried Cranberries
  • 1 Cup Raw Pecans, chopped (71g Fat / 6g Sat Fat)
  1. Preheat oven at 350° F. Prepare 2 large baking sheet, by lining them with silicone baking mats.
  2. WET: In blender, add flax seed powder & water. Blend until foamy.
  3. Blend oil, molasses, pumpkin purée, date sugar, flax egg mixture & vanilla extract until smooth.
  4. DRY: In medium size bowl, mix together flour, baking soda, salt & spices.
  5. Add flour mixture to wet ingredients, combining well using spatula.
  6. Stir in oats, nuts, then dried fruit.
  7. Drop batter by heaping tablespoon, 2 inches apart.
  8. Wet hands & flatten cookies so that they are 1/2 inch thick.
  9. Bake for 12-15 minutes or until edges are golden brown.
  10. Remove from oven & cool on baking sheet for 5 minutes before eating.
  • Prep time:
    Cook time:
    Total time:
  • Yield: 26 Servings
  • Fat: 0.38g (Sat Fat per serving)
    Sodium: 22mg (per serving)
  • Albo-Rating: 5 by 3 test standards