Schoolhouse Gingerbread
Combine and beat until smooth:
1 c. brown sugar 

3/4 c. molasses
1 c. oil
3 eggs
In another bowl mix:
3/4 t. salt 

1 t. ginger
1 t. cinnamon
2 c. flour
2 t. baking soda
Add to first bowl, then stir in:
1 c. boiling water.

Bake in a prepared 9x13 pan  at 350 for 25-30 minutes.  Mmmmm.

(Yes, there is a cookie missing. I am guilty!!!)

I'll be the first to admit that using ricotta cheese in a cookie recipe sounds a little weird. That's just not normal. Ricotta is used in cheesecakes and lasagna- not cookies!

But WOW was I impressed when Elizabeth and I made these Thursday! I wanted to try a new cookie to share at a church meal and found this recipe while browsing Allrecipes (LOOOOOOOOVE Allrecipes!!!!)

The cookie reminds me more of a Little Debbie snack cake instead of a cookie. It is cakelike inside and slightly sweet and ooooh soooo good!! The lightly lemon flavored glaze surrounding it really pushes this over the top in goodness!!

See how puffy they got! Yum!



Enough talk. Y'all try them soon!! They are REALLY good and definitely not like your typical everyday cookie!


Ricotta Cookies...

1 cup butter
2 cups white sugar
2 eggs
16 ounces ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder

I surely have been baking a good bit lately!! I can't help myself, it's just so much fun!! This was another tasty recipe from Joy the Baker. Yum! Elizabeth LOVES apples so this cake really made her happy!!!

Spiced Apple Cake
(from joythebaker.com)

Sauteed Apples

2 tart apples (about 1 pound)
2 Tablespoons butter
2 Tablespoons sugar

Cake

12 Tablespoons butter, at room temperature
1 cup packed light brown sugar
4 egg yolks, at room temperature
1 3/4 cups flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon clove
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup plus 1 Tablespoon sour cream
1/4 cup raw sugar (or granulated if you don't have raw on hand)

Preheat the oven to 350 degrees F and place a rack in the center of the oven. Butter and flour an 8-inch spring form pan and set aside.

To sautee the apples: peel, core and dice the apples into 1/4-inch cubes. Melt the butter in a saute pan over medium heat until butter beings to bubble. Add the diced apples and cook for one minute, stirring with a wooden spoon. Add the sugar and continue to cook for 2 minutes. Turn the heat to low and cook the apples, uncovered for 4-5 minutes until they are softened. Remove from heat and allow to cool. You'll only use the sauteed apples for the recipe so you can discard any liquids that may have accumulated.

To make the cake: cream the butter, sugar and spices in a stand mixer fit with a paddle attachment until light in color and fluffy. This may take 6 to 8 minutes. Stop the mixer occasionally, to scrape down the sides of the bowl and continue beating until mixture is light and fluffy.

Add the egg yolks one at a time and continue beating until fluffy and glossy.

Measure out the flour, salt, baking powder and baking soda. With the mixer set on low speed, add half of the dry ingredients to the batter. Mix until no flour streaks remain. Add the sour cream all at once and incorporate. Add the rest of the dry ingredients and mix until no traces remain. Fold in the cooked apples with a rubber spatula. The cake batter will be thick.

Spread the cake batter into the prepared pan and distribute evenly. Take a knife and run it in a singular circular motion through the batter 1-inch from the edge of the pan. This will help the cake to rise evenly. Sprinkle the cake with the raw or granulated sugar and bake for 60- 70 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool for 10 minutes before removing the sides of the spring form pan.