Double Ginger Cookies #SundaySupper

Double Ginger Cookies

I’ve been in a very strange spring cleaning mode. Suddenly I want to go through the whole house and rid myself of just about seventeen years’ worth of clutter.

I’ve gone through phases like this before, but I’ve never really made much progress. This time is different. Mom, Dad, and I are all determined to simplify life.

I’ve given away somewhere around ten bins of Barbies and accessories, and I have a few left to hand off, plus a couple things I couldn’t part with. And some was so played with it had to be thrown out.

Double Ginger Cookies

Now I’m onto old board games that have broken boxes they were so often used to bring a little happiness to our lives. Old pictures that now look so blurry or were taken on days I didn’t look my best are in the trash.

I found Teenie Beanies from McDonald’s and pins from our trips to Sea World and Disney World when I was little.

I even came across a few things I’d been thinking about as of late. Like the pennies that were pressed into designs in Disney Land. And the photos from my eighth grade dance. There are a lot of good memories in our house.

Double Ginger Cookies

I keep some and love that I can pass some on to other people so they can make new memories with them.

I should throw in a few of these Double Ginger Cookies. While I love many tropical ingredients, this week’s Sunday Supper theme, ginger is one of my favorites. The flavor is wonderful and it is so good for you with its anti-inflammatory properties.

While I wouldn’t call these cookies a health food even with all that ginger, they are soft and chewy with fun surprise pieces of candied ginger and plump raisins. I think I need to take a break from my spring cleaning and whip up another batch of these cookies.

Double Ginger Cookies

Double Ginger Cookies #SundaySupper

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: About 20 cookies


2 ¼ cups all-purpose flour

1 cup packed light brown sugar

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ sticks unsalted butter, melted

1/3 cup molasses

1 large egg

½ cup coarsely chopped candied ginger (Trader Joe’s has awesome candied ginger)

¼ cup raisins (I like Trader Joe’s Jumbo Raisin Medley)


Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together flour, sugar, ginger, cinnamon, cloves, baking soda, and salt until well combined.

In a large bowl, stir together butter, molasses, and egg until fully combined. Stir in the flour mixture. Stir in the ginger and raisins until well incorporated.

Place heaping tablespoons of dough on the prepared baking sheet. Bake for about 12 minutes until starting to set. Cool completely on pan. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.


Recipe adapted from Giada De Laurentiis

Don’t forget to check out the other Sunday Supper dishes!

Tidbits and Pupus



Condiments and Sauces


Main Event

Delectable Delights

Wine Pairings


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

You may have noticed something about my recipes. I almost always use almond milk, even when a recipe calls for buttermilk.

People think I’m crazy for this, but I absolutely love almond milk and I find that it produces amazing results every time. Whether I’m stirring it into oatmeal, baking cake, or whipping up pudding, almond milk is always my go-to.

Every once in awhile, I want something with a little more flavor than traditional almond milk, though, so I was super excited to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original.

Unsweetened Almond Breeze Almondmilk Coconutmilk Original

I wasn’t a fan of coconut as a child, but now, I can’t get enough of it. That rich, tropical flavor is always a welcome addition to baked goods. I mean who doesn’t want a tropical escape while standing in their own kitchen?

Coconut also plays really well with other flavors, like almond in this milk. I used it with my cereal and fell in love with the flavor. And coconut definitely goes well with chocolate, or in my case, carob.

Coconut Carob Texas Sheet Cake

I have had my eye on this Texas Sheet Cake recipe for awhile, and I wish I would have tried it sooner. It is crazy good! I swapped the buttermilk and milk in the cake and frosting respectively for this Almondmilk Coconutmilk and the results were so good I couldn’t stop “tasting” the cake.

There is a hint of a coconut flavor that is intensified by topping the cake with toasted coconut. That coconut adds some major texture!

Coconut Carob Texas Sheet Cake

What I love about this cake is right out of the oven it is so good I kept taking another bite and another bite, the cake and frosting becoming one, almost molten in texture. But then once it cooled, it was still incredibly tender and gooey, a feat for any cake.

What I’m saying is you totally need to make this cake and you totally need to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original!

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 generous servings



2 cups granulated sugar

1 ½ cups all-purpose flour

½ cup packed light brown sugar

¼ cup carob powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 large eggs

1 stick butter, melted

½ cup Unsweetened Almond Breeze Almondmilk Coconutmilk Original

½ cup olive oil

1 cup water

1 teaspoon pure vanilla extract


¼ cup, plus 2 tablespoons Unsweetened Almond Breeze Almondmilk Coconutmilk Original

1/3 cup carob powder

1 stick unsalted butter

3-4 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup toasted coconut


Preheat oven to 400 degrees F. Butter and flour a 9 by 13 inch pan.

Make the cake. In a medium bowl, stir together sugars, flour, carob, baking soda, and cinnamon until well combined.

In a large bowl, mix eggs, butter, milk, oil, water, and vanilla together. Add the dry ingredients and mix until a thin, smooth batter forms. Pour into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the cake bakes, make the frosting.

Whisk together milk and carob in a medium saucepan until fully combined. Add the butter and place the pan over medium heat. Whisk frequently until the butter melts. Remove from the heat and whisk in the sugar and vanilla. Add enough sugar so that the frosting is somewhat thick yet still very pourable.

Once the cake is baked, pour the hot frosting over the hot cake. Serve immediately or allow to cool in the pan. Cake may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 seconds to 1 minute.


Recipe adapted from Food Lust People Love

This post is sponsored by Almond Breeze Almondmilk.

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