Category Archives: Cookies

Faux Stowe Fruit, Nut and Rosemary Crackers

My friend Brianna sent me a recipe recently (the one below this one). It is reminiscent of Leslie Stowe Raincoast Crisps – but better – and cheaper. This recipe makes 3 loaves. Use one, keep the other two frozen till you need them, or half this recipe and make two smaller loaves. I decided to give it a try however I didn’t have all of her ingredients. I simply substituted what I had in the kitchen and came up with a really nice combination. These are great paired with any kind of cheese or used for dipping. Sorry! Not a whole lot of pictures for this recipe.

Faux Stowe Fruit, Nut and Rosemary Crackers

2 cups flour (wholewheat or white or combo of)
2 tsp. baking soda
2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar)
1/2 cup honey
1/2 cup plump golden raisins
1/2 cup currants
1 cup chopped pecans
1 cup chopped pistachios
1/4 cup chopped dates
1 cup chia or flax seeds, coarsely ground
3 tbsp minced fresh rosemary
Pre-heat oven to 350F.
In a large bowl, stir together first four ingredients.
Add buttermilk and honey, stir slightly.
Add rest of ingredients and stir until just blended (it will be quite wet).
Pour batter into three greased bread pans. Fill each pan to about 1.5
to 2 inches deep.
Bake for 45 minutes and let cool on rack.
Freeze for at least an hour or until a loaf is needed.

Thinly slice with a bread knife and lay on a cookie
sheet. Bake for 15 minutes, flipping crackers over halfway through
baking time. Let them cool and then store in airtight container.


2 cups flour (wholewheat or white or combo of)
2 tsp. baking soda
2 tsp. salt
1/2 cup brown sugar
2 cups buttermilk (or 2 cups milk with 2 tbsp vinegar)
1/2 cup honey
1 cup raisins
1 cup chopped nuts
1 cup toasted pumpkin seeds
1/4 cup sunflower seeds
1 cup flax seeds, coarsely ground
2 tbsp minced fresh rosemary
Cooking instructions same as above.


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Filed under Appetizers, Breads, cheese, Cookies, Dips & Spreads, Snacks, Vegetarian

Soft n’ Spicy Ginger Cookies

As I have have mentioned recently, I rarely make anything sweet, but after watching my neighbour shovel the snow away from our sidewalk today I thought it was only right to bring him something nice for being so sweet. If I was to choose a cookie that I loved it would be one with copious amounts of ginger and molasses in it. After scouring the interents I decided to combine several recipes to get the type of cookie that I love. Soft, sweet, salty and full of spice. Behold – Soft n’ Spicy Ginger Cookies!


Makes around 20 cookies

2 1/4 cups white flour
1 tsp. baking soda
2 tsp. ground cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1 cup light brown sugar, lightly packed
1/4 cup plus 1-2 tsp. vegetable or canola oil if needed
1/3 cup molasses
1 egg at room temperature
1/2 cup crystallized ginger minced
white sugar, for rolling cookies

Preheat your oven to 350 degrees.
In a large bowl, sift together the flour, baking soda, cinnamon, ground cloves, nutmeg, ground ginger and kosher salt.

In another bowl, beat together the brown sugar, oil and molasses and egg on medium speed until smooth in texture, about 3 minutes. With the mixer still on low, slowly add the flour mixture. Once all the dry ingredients are incorporated, mix on medium speed for an another minute. If you find the mixture is too dry and needs moisture, add 1 tsp. oil and 1 tbsp. water and continue to mix. Add the crystallized ginger and mix until well combined. You may need to use your hands at this point.

With your hands make the dough into a large ball and then scoop a small amount of the dough for each cookie. Gently roll each cookie into approximately a 1 3/4-inch ball and then slightly flatten with your palm or fingers. Once flattened, press each side of the cookie into the white sugar in a small bowl and then place cookie onto baking sheet.

Bake 9-11 minutes at 350 degrees. The cookies will be slightly cracked on top and but still soft inside. Don’t wait for the cookies to turn golden, as they will be overcooked. Remove the cookies from the oven and let stand on baking sheets for 2-3 minutes. Transfer to wire rack (or plate) to cool completely.

The candied ginger gives these cookies a nice extra punch that a lot of ginger cookies rarely have. Yum!

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Filed under Cookies, Desserts