Cookies, and desserts in general, are not my favorite food. But there is something about these molasses cookies that I absolutely love and crave. They are crispy on the outside and chewy on the inside with just the right amount of sweetness and spice.

This recipe yields a lot of cookies….60 to 72 but they freeze well. (In case you don’t want to eat them all in one day!)

Roll a heaping teaspoon of batter into a ball and then roll into sugar before baking.

ENJOY!

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Now is the time! From now and through June is the best season to eat asparagus here in the USA! I created this recipe and although it takes a few steps, it is well worth the effort!

I would definitely recommend this for a comforting-yet-elegant dinner or even as a side or main dish for Easter!

ENJOY!

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My son asked for a “variety” of cupcakes for his birthday this year. I knew chocolate ones were on his list but decided to also make something a little less chocolatey!

These lemon raspberry ones were so light and refreshing. I also used half of the same batter and made some peanut butter chocolate cupcakes.

To make both the lemon raspberry and peanut butter cupcakes, divide the batter in half. For the peanut butter eliminate lemon juice in batter and add 1/2 cup of peanut butter to half of the frosting recipe and eliminate raspberry preserves, lemon juice, and lemon rind. Top with melted dark or semi-sweet chocolate and sprinkle with nuts or graham cracker crumbs.

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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