Healthy Gingerbread Cookies Recipe

Healthy gingerbread cookies, made with whole wheat pastry flour and coconut oil! They are super easy to make. cookieandkate.com

This post is brought to you by Bob’s Red Mill.

gingerbread cookie ingredients

Too soon for gingerbread cookies? I hear everyone who put up their Christmas tree this weekend shouting, “No!” These are for you, my cinnamon candle-burning, Nat King Cole-playing friends. I appreciate your enthusiasm.

I usually get all bah-humbug Christmas baby this time of year, since the holiday completely overshadows my December 25th birthday if I’m not careful. I’m already planning my 30th birthday celebrations (with help, thankfully!) and have resolved to embrace the holiday cheer this time around. I might even put up a Christmas tree. A tiny one, with white Christmas lights. That sounds lovely.

I’ll probably make more batches of gingerbread cookies to share with friends this year, too, now that I’ve perfected the recipe. They’re so fun to make! I made a few simple substitutions to turn classic gingerbread cookies into healthier gingerbread cookies, without sacrificing flavor. The result is a dough that is remarkably easy to make (no mixer required) and manage (it might as well be Play-Dough!).

My substitutions include swapping coconut oil for butter, coconut sugar for brown sugar and whole wheat pastry flour for all purpose. All of those ingredients are becoming more mainstream now as their health benefits become more apparent.

Whole wheat pastry flour is one of my favorite subtle nutrition upgrades. It possesses all of the health benefits of whole wheat flour, but it’s more finely ground, lighter in taste and produces marvelously tender whole grain goodies. It’s a great substitute for all-purpose flour in cookies, pie crusts and in many recipes that call for baking powder and/or baking soda for leavening. (You don’t want to use whole wheat pastry flour in yeasted recipes, like pizza dough. It just won’t work.)

Sometimes I use half white whole wheat flour for some extra structure, but these cookies turned out perfectly with 100 percent whole wheat pastry flour. I don’t think anyone would be able to tell that these cookies are made with whole grain flour! They’re crisp, spiced and delicious.

You can control the level of spice and flavor intensity by carefully choosing your molasses. I tried a lighter molasses and blackstrap molasses. The light molasses produces cookies with lighter color and flavor, naturally. If you’re making these cookies for kids with sensitive palates, you might want to choose light molasses and maybe even use half of the spices specified below.

If you want dark, intense cookies with an almost dark chocolate-level of richness, use blackstrap molasses and the full amount of spices. Blackstrap molasses offers greater nutritional value as well, since both the flavors and minerals present in molasses are more concentrated. Who would have guessed that a by-product in sugar production could be so high in potassium, iron, Vitamin B6, calcium and magnesium?

You also have a few options when it comes to decorating your cookies. You could enjoy them plain, of course. They are not overtly sweet, though, and they look more festive with some decoration.

Options include sprinkling the cookie dough shapes with sparkling turbinado (raw) sugar or dusting them with additional coconut sugar before baking. You can ice them with the lemony icing offered below, which requires some powdered sugar ( here’s how to make your own with less refined sugar) and/or sprinkle them with powdered sugar, which looks like snow. You could use a traditional royal icing , which calls for raw egg yolks and completely hardens on the cookie. Or, you could melt chocolate chips and drizzle chocolate on top. It’s up to you!

  • Print

    Author: Cookie and Kate

    Recipe type: Cookie

    Prep time:

    Cook time:

    Total time:

    Serves: 32 cookies

    Ingredients

    Cookies

    Lemon icing (optional)

    Instructions

    Notes

    Recipe adapted from Martha Stewart , on Smitten Kitchen’s recommendation .
    *Make it vegan/egg free: I haven’t tried, but based on other recipes, I think you could successfully substitute a flax egg in this recipe, or maybe even use 3 tablespoons applesauce instead of the egg.

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

    Source: Cookie and Kate

  • Mediterranean Quinoa Salad Recipe

    Mediterranean Quinoa Salad - this healthy salad has all the flavors of a Greek salad. It's filling, yet light - delicious and so good for you!

    This Mediterranean Quinoa Salad has all the flavors of a Greek salad. It’s a light and nutritious meal.

    Mediterranean Quinoa Salad - this healthy salad has all the flavors of a Greek salad. It's filling, yet light - delicious and so good for you!

    This post is sponsored by Peapod

    I hope you had awonderfulThanksgiving. We feasted on Thanksgiving day before heading out to Michigan to catch the Ohio State vs. University of Michigan football game. One of our boys is a sophomore at the University of Michiganand it’s also my late father-in-law’s alma mater, so needless to say,our family is full of Michigan fans.

    It was freezing cold and Michigan had a tough loss, but it was all around a great time, spending lots of family time together with our four boys.

    After feasting on Thanksgiving day and eating out all weekend, I am looking forwardto lighter meals thisweek, as well as all the days in between all the holiday celebrating.

    I came up with this Mediterranean Quinoa Salad for Peapod as a light and healthy meal that can be enjoyedanytime of the year.This quinoa salad is perfect for lunch or dinner and keeps well. Make a batch and enjoy it throughout the week. It’s filling and so good for you.

    All the ingredients for this quinoa salad can be bought online on Peapod.com or using their app on your phone. I used some of Peapod’s Nature’s Promise products in this recipe and wasvery happy with both the prices and quality. Nature’s Promise is Peapod’s private label organic productline, which includes fresh produce as well as packaged products (e.g., Nature’s Promise products includeorganic grape tomatoes, organic bell peppers, organic garbanzo beans and organic low sodium chicken broth, all of which are used in this recipe). I love the fact that I can order reasonably priced organic products online, especially during the busy holiday season.

    Join me and eat light in between all the celebrating this holiday season.

    For more lighterrecipes, check out these recipes on From The Pod :

    Smashed Chickpea Avocado Salad Sandwich with Cranberries and Lemon
    Chopped Asian Chicken Salad
    Spiralized Carrot Salad with Herbs and Toasted Almonds
    Cauliflower and Quinoa Salad with Feta
    Crunchy Mason Jar Salads with Corn and Basil
    Thai Style Chicken &Coleslaw with Pita Bread

    Print

    Prep time

    Cook time

    Total time

    Serves: 4-6

    Ingredients

    Directions

    3.4.3177

    Source: Jeanette’s Healthy Living

    Homemade Vegetarian Chili

    The best vegetarian chili - so easy to make with basic ingredients! cookieandkate.com

    Greetings from a winter wonderland. Little icicles line the rooftops and the trees are encased in thick layers of dazzling ice. I’m warm and cozy inside with my family here in central Oklahoma.

    how to make vegetarian chili

    We can’t be the only ones who are avoiding the grocery stores today, so I thought I’d share my new favorite vegetarian chili recipe. It’s perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully.

    While the ingredients in this chili are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic. I added traditional chili spices and some smoked paprika for an extra-savory, smoky note.

    Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup , which is another cozy option for cold days.

    Since we’re entering the season of holiday cooking and gift-giving, I thought I’d let you know that Vitamix has a great sale on their blenders right now (affiliate link). Their reconditioned blenders with my favorite blender container (the tall one) and settings for hot soups, smoothies and cold desserts are only $329, with free shipping! Offer ends on the 30th.

    For the record, I have a reconditioned Vitamix and it’s as good as new. Please let me know if you have any Vitamix/Blendtec-related questions in the comments. I’ll be glad to help. Stay warm out there and I’ll be back soon with more holiday recipes!

  • Print

    5.0

    Author: Cookie and Kate

    Recipe type: Chili

    Cuisine: American

    Prep time:

    Cook time:

    Total time:

    Serves: 4 to 6 servings

    Ingredients

    Instructions

    Notes

    If you love this recipe: You’ll also love my Butternut Squash Chipotle Chili and Sweet Potato Chili .
    On canned tomatoes: *I recommend Muir Glen brand—their cans are BPA-free!

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate

  • Naturally Sweetened Cranberry Sauce

    This naturally sweetened cranberry sauce couldn't be easier to make! cookieandkate.com

    Get this! Last Thursday, I got on an elevator at ABC Home in NYC and started my seven-floor descent. The elevator promptly stopped at the fifth floor. In walked a decorator clutching onto a couple of rolls of wallpaper, followed by Jennifer Garner herself. Unmistakably Jennifer Garner, with her dimples, radiant smile and everything. She smiled at me and said hi, so I did the same, and then she offered to help her decorator carry the wallpaper.

    how to make cranberry sauce

    I tried not to gawk at her as we rode five stories down together. She is one classy lady, I tell you. I walked off the elevator feeling like I had a few specks of magic dust on my shoulders. I don’t know how to connect Jennifer Garner with cranberry sauce (let’s say she likes cranberry sauce?), but I just had to share my elevator moment. My one minute of fame-by-assocation, if you will.

    Ok, let’s talk about cranberry sauce. It’s the neglected, afterthought condiment of Thanksgiving, but no holiday table is complete without it. Cranberry sauce adds a very necessary burst of sweet-tart flavor and ruby red color to an otherwise beige meal.

    The homemade version is much prettier than store-bought, not to mention more tasty. Although, I’ll admit that there is something fantastically retro about a gelatinous, shimmering cylinder of canned cranberry sauce on a plate.

    Homemade cranberry sauce is exceptionally easy to make, so I’ve always wondered when Americans started buying cans of it instead of making it themselves. Did we experience a fresh cranberry shortage in the 50s? Maybe fresh cranberries hadn’t become mainstream by then? What else could explain it?

    Michele emailed me and asked me if I had a cranberry sauce recipe last week, so it’s been on my radar lately. I picked up a can of cranberry sauce at the grocery store yesterday and glanced at the list—cranberries, followed by high fructose corn syrup, and that’s about it. High fructose corn syrup is heavily processed, flavorless sweet stuff that I try to avoid, and I know you all do, too.

    I thought that today, I would offer you a more healthy, naturally sweetened option. This homemade cranberry sauce will only take you 5 to 10 minutes to make. Pro tip from a procrastinator: if you’ll be in a time crunch on Thanksgiving Day, sign up to bring the cranberry sauce! Ta-da.

    If you’re looking for more last-minute inspiration, don’t forget that I have a roundup of sixteen healthy Thanksgiving side dishes over here !

  • Print

    Author: Cookie and Kate

    Recipe type: Condiment

    Prep time:

    Cook time:

    Total time:

    Serves: 2 cups

    Ingredients

    Instructions

    Notes

    Recipe adapted from my cranberry crostini .
    Make it vegan: Use maple syrup instead of honey.
    If you love this recipe: Check out my other cranberry recipes !

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate

  • Sweet Potato Casserole with Praline Topping Recipe

    Sweet Potato Casserole with Praline Topping - this is a really special sweet potato casserole for Thanksgiving and the holiday season. Roasted sweet potatoes and sweet spices add lots of flavor and the praline topping is amazing!

    This Sweet Potato Casserole with Praline Topping is decadent – a real treat for the holiday season. Roasted sweet potatoes and sweet spices ensure lots of flavor, and the praline topping takes this sweet potato casserole over the top.

    Sweet Potato Casserole with Praline Topping - this is a really special sweet potato casserole for Thanksgiving and the holiday season. Roasted sweet potatoes and sweet spices add lots of flavor and the praline topping is amazing!

    I grew up eating sweet potato casserole with toasted marshmallows on top. Although I have fond memories of this childhood version of sweet potato casserole, I decided to make a different version with a praline topping recently for a friend. This Sweet Potato Casserole with Praline Topping received such rave reviews that I decided to post it here. This is not alight casserole, but it is the perfect way to treat your guests this holiday season.

    I found the original recipe in a Cook’s Illustrated magazine and amped it up with more spices, including cinnamon and cloves. The sweet potatoes are roasted, not boiled, resulting in deeper flavors and no soggy potatoes. Dark brown sugar (I made my own by mixing molasses with organic light brown sugar) adds some caramel notes to the praline topping.

    This is a great recipe if you’re traveling to someone’s house and want to bring an impressive side dish (the marshmallow topped sweet potato casserole doesn’t travel well).

    Print

    Serves: 6-8

    Ingredients

    Filling

    Praline Topping

    Directions

    Praline Topping

    Notes

    If you don’t have dark brown sugar, you can use ¼ cup light brown sugar and stir in 1-2 teaspoons of molasses. Recipe Adapted from Cook’s Illustrated.

    3.4.3177

    Source: Jeanette’s Healthy Living

    Brined Sous Vide Turkey Breast with Sage Spice Rub

    Brined Sous Vide Turkey Breast with Sage Spice Rub - a combination of brining, sous vide and a spice rub ensure a moist, tender and flavorful turkey breast

    This Brined Sous Vide Turkey Breast with Sage Spice Rub Recipeensures amoist, tender and flavorful turkey.

    Brined Sous Vide Turkey Breast with Sage Spice Rub - a combination of brining, sous vide and a spice rub ensure a moist, tender and flavorful turkey breast

    I’ve never been a fan of white turkey meat because it’s usually dry and less flavorful than dark meat. So, I was curious if cooking turkey sous vide couldproduce a softer, more tender turkey breast. I actually made this pre-Thanksgiving turkey meal for a friend who’s on a soft food diet. I was hoping she could enjoy turkey if it was soft and tender enough.

    If you’re not familiar with sous vide, it’s basically a giant thermostat that maintains a set temperature in a pot of water so that whatever you’re cooking is cooked at an exact temperature, consistently throughout the food you’re cooking.

    The standard temperature that turkey is typically cooked to is 165degrees. However, breast meat cooked to this temperature is dry.

    For my first try, I cooked a boneless turkey breast at 145 degrees for 2 1/2 hours.

    This is the result. This was definitely moister and more tender than the typical roast turkey breast.

    For my second try, I decided to first brine the turkey breast to provide more flavor throughout the meat as well add juiciness, then sous vide it. In addition, I stuffed this turkey breast with a sage spice rub for aromatics. This time, I cooked the turkey sous vide at 133 degrees for 4 hours. To finish the turkey breast, I pan seared the turkey, skin side down, to try to replicate a roasted turkey look.

    You might think it’s unsafe to eat turkey that has been cooked to only 145 or 133 degrees, but it’s actually just assafe to eat as turkey cooked to 165 degrees, as long as the turkey is cooked long enough at those temperatures to pasteurize it. Serious Eats explains it all here .

    I preferred the texture of the turkey cooked at 133 degrees over the one cooked at 145 degrees because it was really moist (there is less water loss when cooked at a lower temperature). If you prepare it ahead of time, simply pour some hot turkey stock over the sliced turkey and it will warm it through just enough. As you can see, the meat turned out really moist and tender. I shared this Brined Sous Vide Turkey Breast with Sage Spice Rubwith the chefs in the kitchen at work and it got their seal of approval, including one chef who doesn’t even like turkey :).

    Sous vide turkey breast is a great option to try if you want a softer, more tender turkey breast, not just for people who aren’t white meat eaters like me, but also for people who are on a soft food diet and want to enjoy turkey for Thanksgiving or any other time of the year.

    Print

    Serves: 4-6

    Ingredients

    Brine

    Sage Spice Rub

    Directions

    Notes

    Brine adapted from Alton Brown. Sage Spice Rub adapted from Serious Eats.

    3.4.3177

    Source: Jeanette’s Healthy Living

    Roasted Butternut Squash Cider Soup Recipe

    Roasted Butternut Squash Cider Soup Recipe - this sweet spiced butternut squash soup is perfect for Thanksgiving and the rest of the holiday season. Make this soup ahead of time and reheat in a slow cooker the day you want to serve it

    This sweet spiced Roasted Butternut Squash Cider Soupis perfect for Thanksgiving and the rest of the holiday season.

    Roasted Butternut Squash Cider Soup Recipe - this sweet spiced butternut squash soup is perfect for Thanksgiving and the rest of the holiday season. Make this soup ahead of time and reheat in a slow cooker the day you want to serve it

    This post is sponsored by Peapod

    I can’t believe next week is Thanksgiving already! November has been flying by and I have been planning my Thanksgiving menu. I used to find preparing Thanksgiving dinner extremely stressful. The amount of time and effort that went into making the big feast in one day was so intimidating. That is, until I realized that most of the food could be prepared ahead of time, even up to a few days in advance.

    There are also shortcuts like buying pre-cut fresh vegetables and prepared broths to reduce the amount of prep and cooking time. There’s no shame in giving yourself a break. After all, it is a holiday so you want to make sure you get to relax too.

    I developed this Roasted Butternut Squash Cider Soup recipe for Peapod.com. It’s the perfect start to a Thanksgiving feast. Rich and creamy, this pureed soup is made with roasted butternut squash (I used pre-peeled, pre-cut butternut squash to reduce prep time and roasting time), carrots, apple cider and sweet spices.

    Make this soup a few days ahead of time and warm it up in yourslow cooker on Thanksgiving day. You can garnish the top of this soup with a dollop or swirl of sour cream or creme fraiche,

    or if you want to get even fancier,try making a spider web pattern on top like I did. Have fun with it.

    Skip all the long lines at the grocery store this holiday season by shopping online at Peapod.com . All the ingredients for this soup can be purchased online (you can also order using the Peapod app on your phone), along with fresh or frozenturkeys, trimmed fresh green beans, halved fresh brussels sprouts, and the rest of your Thanksgiving meal ingredients. You can even order floral bouquets, paper goods and bakeware.

    For more Thanksgiving recipe ideas, check out these recipes on From The Pod :

    Apple Herb Roasted Turkey with Cider Gravy
    Pumpkin Corn Pudding
    Buttermilk Horseradish Mashed Potatoes
    Stuffed Acorn Squash
    15 Minute Cranberry Orange Sauce
    Pumpkin Apple French Toast

    Print

    Prep time

    Cook time

    Total time

    Serves: 4

    Ingredients

    Directions

    3.4.3177

    Source: Jeanette’s Healthy Living

    Cranberry Orange Granola Bars

    Cranberry orange granola bars, a wholesome homemade snack! - cookieandkate.com

    Good morning from New York! I am perched on a cushy hotel bed, with a window overlooking SoHo on my left and a bag of homemade granola bars to my right. I’m here because you all voted for my roasted cauliflower lentil tacos when I asked you to. Thank you so much!

    granola bar ingredients

    The USA Dry Pea and Lentil Council flew me out here to attend their event. The United Nations designated 2016 to be the International Year of Pulses (think beans, chickpeas and lentils) for their significant health, economic and environmental benefits. We’re going to celebrate tonight with farmers, chefs and magazine editors. Party on, lentils!!!

    These granola bars survived the trip intact, so I can vouch for their portability. I got the idea to make a cranberry orange version of my almond chocolate chip granola bars from Lilly, who commented on my cranberry orange granola recipe and asked how to turn the granola into granola bars.

    I offered some suggestions but couldn’t get Lilly’s idea out of my head, so here we are. Wholesome, honey-sweetened, cranberry-orange granola bars made with lots of healthy whole grains, nuts and seeds. If you appreciate cranberry orange muffins and the like, you’ll love these!

    Thank you to Lilly for this idea, and for all of you who come over and leave comments with ideas, questions and suggestions. I read each one and try my very best to respond to every single one of them. I’m always bragging on you guys for being so wonderful. Thank you for voting for my tacos, too! I’ll share my New York adventures on Snapchat today (I’m @cookieandkate), if you’d like to follow along.

  • Print

    Author: Cookie and Kate

    Recipe type: Snack

    Prep time:

    Total time:

    Serves: 16 granola bars

    Ingredients

    Instructions

    Notes

    Recipe adapted from my healthy chocolate chip granola bars .
    Make it vegan: Use maple syrup instead of honey.
    Make it gluten free: Be sure to choose certified gluten-free oats.
    Make it nut free: I haven’t tried this, but I think you could replace the almond butter with sunflower seed butter and the pecans with more pepitas and/or sunflower seeds.

    3.3.3077

    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate

  • Strawberry Almond Breakfast Quinoa Recipe {natural Pregnancy

    Strawberry Almond Breakfast Quinoa Recipe - a healthy and nutritious meal, packed with protein, fiber, vitamins, and minerals. From the Natural Pregnancy Cookbook

    This Strawberry Almond Breakfast Quinoa is a healthy and nutritious meal, packed with protein, fiber, vitamins, and minerals.
    When I was pregnant thirteen years ago, there were a few rules I followed based on what I knew at the time – no caffeine, no raw fish, no alcohol, and getting enough calcium. I took iron and folate supplements too, but didn’t focus on specific foods or their benefits during my pregnancy.

    Strawberry Almond Breakfast Quinoa Recipe - a healthy and nutritious meal, packed with protein, fiber, vitamins, and minerals. From the Natural Pregnancy Cookbook

    I knew a healthy diet was important to help ensure a healthy baby at birth, but I never thought about the long-term implications. Did you know that diet and lifestyle during pregnancy can also affect your baby’s chances of developing conditions later in life such as obesity, diabetes and heart disease?

    Recently, I was asked to review Dr. Sonali Ruder’s new book, Natural Pregnancy Cookbook, which provides over 125 nutritious recipes for a healthy pregnancy. Although this book is targeted towards pregnant women, all the recipes are healthy and can easily be part of a well-balanced nutritious diet for anyone.

    Aside from all the healthy recipes (there are plenty of breakfast, appetizers/snacks/sandwiches, beverages, soups/salads, entrees, side dishes and desserts to choose from), there’s some really useful information on pregnancy nutrition (how much you should eat and what you should eat), how to deal with side effects of pregnancy (combatting morning sickness, controlling cravings). food safety (including foods to avoid during pregnancy), and tips for eating well during pregnancy (including pregnancy super foods).

    I would highly recommend the Natural Pregnancy Cookbook for anyone who is thinking of getting pregnant or is pregnant. I wish I had all this information when I was pregnant, so the best I can do is to pass this along to all the moms to be out there.

    I made this Strawberry Almond Breakfast Quinoa from the Natural Pregnancy Cookbook, a nutritious and delicious whole grain breakfast. It’s packed with protein, fiber, vitamins and minerals. Whether you’re pregnant or not, this is a family friendly breakfast that will keep you fueled up throughout the morning.

    Dr. Sonali Ruder also blogs at The Foodie Physician so be sure to check out more of her recipes.
    a Rafflecopter giveaway

    Print

    Serves: 4

    Ingredients

    Directions

    Notes

    Reprinted with permission from Natural Pregnancy Cookbook by Dr. Sonali Ruder

    Nutrition Information

    Calories: 240

    3.4.3177

    Source: Jeanette’s Healthy Living

    Cranberry Pear Sauce Recipe

    Cranberry Pear Sauce - this easy cranberry sauce can be read in less than 15 minutes; it can be made ahead of time for Thanksgiving

    This easy Cranberry Pear Sauce can be ready inless than15 minutes; make it ahead of time for Thanksgiving or on the day of the big feast.
    For the past month, I’ve been volunteering in the kitchen at Grace Farms , a brand new community center in our town, built on 80 acres of open space for people to experience nature, encounter the arts, pursuejustice, foster community,and explore faith. I’ve beenloving every minute. The people working there are of the highest character and work ethic. One of the reasons I enjoy working in the Commons’ (dining room) kitchenisthatI’m surrounded by people who love to cook. Imagine being able to talk about food all day long. Well, we don’t really have time to talk all that much because everyone is really busy in the kitchen, but just the idea of being able to bounce ideas off of each other is enough reason to want to be there.

    Cranberry Pear Sauce - this easy cranberry sauce can be read in less than 15 minutes; it can be made ahead of time for Thanksgiving

    Last week, I made dinner for a few families in town who are going through some tough times, and decided to prepare a pre-Thanksgiving meal, including a homemade cranberry pear sauce. I bounced this idea off the pastry chef, and she rattled off some of her favorite ingredients when she makes cranberry sauce – orange zest, brown sugar, and cinnamon stick. I went a step further and included orange juice, a little bit of ginger and Cointreau for a special holiday touch.

    Have you started planning your Thanksgiving menu? What are you making?

    Print

    Prep time

    Cook time

    Total time

    Ingredients

    Directions

    3.4.3177

    Source: Jeanette’s Healthy Living