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.
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.
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.
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
- Chicken and Lemongrass Sugarcane Skewers by Jane’s Adventures in Dinner
- Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni’s Food
- Larp (Laos chicken salad) by Caroline’s Cooking
- Midwest Style Loco Moco by Our Good Life
- Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips
- Caribbean Black Beans with Rice by A Day in the Life on the Farm
Condiments and Sauces
- Cilantro Margarita by An Appealing Plan
- Coconut Mojito by Flour On My Face
- Pineapple Upside Down Cake Cocktail by Hezzi-D’s Books and Cooks
- Strawberry Lava Flow by Nosh My Way
- Bali Spicy Grilled Fish – Ikan Bakar Jimbaran by Food Lust People Love
- Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
- Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
- Grilled Swordfish with Pineapple Salsa by Cooking Chat
- Kalua Pig by Palatable Pastime
- Mango Barbecued Pork Chops by A Kitchen Hoor’s Adventures
- Mango Lime Fajitas by Curious Cuisiniere
- Pineapple Pork by Basic N Delicious
- Pineapple, Prosciutto and Arugula Pizza by Family Foodie
- Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet
- Shrimp Salad with Avocado Ranch Dressing by Cindy’s Recipes and Writings
- Slow Cooker Kalua Pork Tacos by Bobbi’s Kozy Kitchen
- Tropical Chicken Burgers by Momma’s Meals
- Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla
- Coconut Mounds Bars by That Skinny Chick Can Bake
- Tropical Sunshine Cake by Lifestyle Food Artistry
- Double Ginger Cookies by Pies and Plots
- Majarete Ice Cream by Sew You Think You Can Cook
- Mini Mango Cheesecakes by The Freshman Cook
- Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
- Pumpkin-Coconut Biscotti by What Smells So Good?
- Tropical Fruit Salad by The Redhead Baker
- Tropical Layered Poke Cake by Daily Dish Recipes
- Ube Panna Cotta by The Joyful Foodie
- Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers
- The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog
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