Day 1: 12 days of #HopeforHeidiAllen

This is the cover and opening page of the cookbook compiled &organized by our amazing community after my sister's abduction.

Most of the recipes I share over the next 12+ days come from this recipe book and some my Gram stuffed in the back of her recipe book. There are many times when I'm looking for a recipe and know I have it written down "somewhere" and can't find it because it's in a "safe place", anyone else relate to this? Thankfully, most of my favorites can be found in this gem, the Heidi Allen Cookbook. 

It was hard to pick just twelve so I decided to do twelve days of desserts - I still couldn't narrow it down to twelve so we'll have a few bonus recipes this month. 

The twelve days of #hopeforHeidiAllen sharing some of my favorite sweet treats will post on weekdays at 7:42 a.m. est. The video may be empty when it first posts unless I get up early to bake, lol. The video will be added later in the day after I go live on my Youtube channel making the day's recipe.

​Let's get this party started with recipe #1!

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Crisp
​
Gingersnaps

​Recipe from:
Jennifer Meek
New Haven, New York
Page 67 in the cookbook

Ingredients:
2 cups sifted flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. cloves
3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
Sugar

Step One:
Sift flour, baking soda, salt, cinnamon, ginger, and cloves in one bowl. Set Aside.

Step Two:
Cream together shortening and 1 cup sugar in bowl, till light and fluffy, using electric mixer at medium speed.

Blend in molasses and egg. 

Gradually stir dry ingredients into creamed mixture. Blend well. 

Shape dough into 1 1/4 inch balls.

Roll in sugar. 

Bake on greased baking sheet at 375 degrees for 12 minutes.
​

Crisp Gingersnaps
​
Epicurized

The original recipe is delicious so I hope to add an epic flare to make it healthier. Check out the video to see how it worked out.

​Preheat oven to 375 degrees

​Ingredients:
2 cups sifted Gluten Free flour
2 tsp. baking soda
1/4 tsp. salt
1 Tbsp. Epicure Gingerbread Spice
3/4 cup Coconut Oil
1 cup sugar
1/4 cup molasses
1 egg
1 + cup Sugar

Step One:
Mix flour, baking soda,  salt, and Gingerbread Spice in one bowl. Set Aside.

Step Two:
Mix melted Coconut Oil and 1 cup sugar in bowl until light and fluffy, using electric mixer at medium speed.

Blend in molasses and egg. 

Gradually stir dry ingredients into creamed mixture. Blend well. 

Shape dough into 1 1/4 inch balls.

Place about 1/2 cup sugar in Epicure Round Cake pan then roll in sugar. Place on Epicure Sheet Liner, on Epicure Sheet. 

Bake on greased baking sheet at 375 degrees for 10 - 12 minutes.

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It's going to be a great month

and I have a feeling

I'll need to add

additional workouts

to my schedule this month!
Anyone else?