The past two months have just flown by with the holiday activities, baking and school. Speaking of school, I am so glad that the kiddos go back today. I love them to pieces, but being off their schedule during the holidays has really messed up my schedule.
I make a resolution or two at the beginning of every year and just like my journal writing the resolutions start great then...back to my old ways. This year will be different, why? I don't know, I think I can! This year I resolve to blog once a week. Post more pictures, make and post instructional videos with the kids, share more recipes and eat cleaner and greener.
Being the wife of a pastry chef, I love all things with sugar! It will be a challenge to eat clean if I can't have sweets, so it will be my mission to make treats that everyone will enjoy using ingredients that are healthful.
I just stocked my pantry with date sugar, coconut sap, coconut butter, rice flour, whole wheat flour, dried fruits, assorted raw nuts, black strap molasses, ground flax seeds, palm and coconut sugar, unsweetened coconut, nut butters, cocoa powder and xanthan gum. Lets see what I can create with these ingredients.
Here is the first recipe of the year, I baked these ginger crinkle cookies from Eating Well during the holidays and they were a hit! I didn't have dried ginger so I used The Ginger People's ginger spread instead and it gave the cookies that fresh ginger bite that you normally wouldn't get from dried ginger. I hope you enjoy it as much as my family and friends.
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