I had a dream that you were a baby and I borrowed your pants. They were too small.
I had a dream that dogs only had three legs and moved like a frightened deer.
I had a dream that I stole the vegetable garden in my backyard and moved to a van down by the river.
I had a dream that a praying mantis bit my head off . My head and body each become autonomous beings.
I did not dream up these cookies. They are real.
Step 1: Preheat oven to 350 degrees fahrenheit. Cream together softened butter and sugar until combined.
Step 2: Separate egg. Set aside egg white. Add yolk to creamed mixture.
Step 3: Mix together flour, cinnamon, and baking soda. While stirring, slowly add flour mixture into creamed mixture.
Step 4: Press mixture into 9×12 rectangular pan. Brush egg white over top.
Step 5: Sprinkle slivered almonds evenly over top.
Step 6: Bake at 350 degrees for 8-10 minutes or until toothpick comes out clean.
Step 7: Let cool completely. Cut into bars. Enjoy!
A few years ago I received an ice cream maker as a gift for my birthday. Just a small, simple one you would find at any department store. I had never shown interest in manual ice cream but vowed to give it a try. I wasn’t going to let this piece of machinery join my cake pop machine and waffle iron in the cobwebs of the cupboard. Oh, my sweet, hungry taste buds was it worth it. Fantasmic. So I continued experiment, asking for suggestions from friends, and researching recipes. It quickly became a frequent party treat, something to show off with. I’ve made everything from simple vanilla, to rich Dulce de Leche with toffee chunks, and even dared to create a batch of sultry tart grapefruit ice cream. The quickly changing Fall season ignited a desire for pumpkin ice cream. It pairs perfectly with these ginger cookies I crave around the winter holiday season. I would recommend making both or even adding crumbled cookies into the ice cream maker when it is almost done churning.
Pumpkin Ice Cream: