Recipe SWAP~ Potatoes!

Have I said just how much I LOVE the recipe swaps Sarah from ATaste of Home Cooking hosts? They are so fun & help me with my creativity. This time around Potatoes was the theme. I LOVE potatoes. My hubby? not as much a fan as I but he still enjoys them. I gave my Rosemary-Lemon Smashed New Potatoes & received Christen's, from "Cooking with Christen", Corn, Leek & Potato Chowder. YUMMMM!!!!

But... the hubby doesn't like corn chowder, or any thick soup for that matter. I was ready to make the soup for myself, then got worried I wouldn't have time to eat the leftovers. So, I thought, how can I use ALL of the ingredients in a way that stays true to Christen's initial intent? At first, I thought corn-cakes but then inspiration hit me in the form of a side for hub's steak! And this was born:

Baked Corn, Leeks & Cheesy Potatoes

• 1 cup sliced leek
• 2 cups frozen hash brown potatoes
• 8 oz. can of “no salt added" corn
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup fat-free milk
• 1 cup reduced-fat ricotta
• 1 cup pre-shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees.

Heat a large saucepan coated with cooking spray.  Over medium heat, cook the leeks for about two minutes.  Add the potatoes, corn, salt & pepper and cook another three minutes, stirring occasionally. 

Remove from heat & mix in the milk, ricotta & cheddar cheese. Pour into a baking dish. Bake for 25-30 minutes or until the top is browned. Serve.

Thank you so much to Sarah for hosting again! And Christen, thank you for a yummy recipe!!!! I will also be making the soup for ME... I LOVE chowder!
<3 Lishie

Mini~Breakfast

What to do when your hubby wants one thing & you, another? Make something easy, fast & mini... I love tiny things, all compartmentalized. I am sure you have seen these little breakfast "nests" around. They are so simple to make & just delish...


This makes an adorable & sweet Valentine's breakfast! Serve with a soy sausage patty. No, really... Morningside farms sausage patties are amazing! Ask my hubby!


<3 Lishie


Egg & Hash Brown Nests
Makes 6 nests

• 3 cups frozen hash browns, defrosted 
• 3 eggs
• 1/2 cup grated cheddar cheese

Preheat oven to 350 degrees. Spray a 6 muffin tin.


Line each muffin hole with the hash browns; bottoms & sides. Whisk the eggs & cheddar together. Pour some of the egg mixture into each "nest".


Bake for 25 minutes (or until done).

Potato Rounds

Do you not love my football stadium baking dish?!

We had a small get together for Super Bowl, just family but it was fun, especially for Gabriel. He may just be a Giants fan, what, with his hand0me-down MANNING 10 Jersey, we shall see (although mommy is a Dolphins fan & daddy, Broncos). Whatever team he wants is fine! He sure looked adorable. 


We had a nice offering of food- my homemade pigs in a blanket, sliders & these cheesy & bacon-y potato rounds. My pop-in-law made his famous potato salad (YUM) & mom-in-law made cole slaw & two different types of wings. No matter what you ate, I hope you had a great night! We did!!!

The fans watch from the sidelines :) 

<3 Lishie


Potato Rounds

• 4 baking potatoes, peeled &cut into 1/2 inch slices
• • Cooking Spray 
• • 8 slices bacon - cooked and crumbled
• 8 oz shredded Cheddar cheese
• 1/2 c chopped scallions

Preheat oven to 400 degrees.


Spray the baking sheet with cooking spray- place the potato slices onto sheet & spray the slices. Bake for 30 minutes, turning once.


When potatoes are ready, top with bacon, cheese & scallions, then return the baking sheet to the oven until the cheese has melted.

Cottage Pie

So most call this a Shepherd's Pie but it's really called Cottage Pie. The difference? A Shepherd's Pie is only made with lamb or mutton... all other meat pies (except fish) are the Cottage variety. Call it what you'd like... I call it DeLish! My hubby doesn't like it (something about the carrots, peas & meat touching ;) ) so I make mine in individual baking dishes or ramekins which works perfectly for me.

<3 Lishie

Cottage Pie

• 2 TBSp canola oil
• 1 small onion, diced
• 3 carrots, cleaned & diced
• 2 garlic cloves, minced
• 1 TBSp dried seasoning (I used rosemary)
• S & P
• 1 lb. ground beef
• 1/2 cup peas (frozen, but I used fresh)
• 1 cup beef broth
• 4 russet potatoes, cleaned, skinned, cubed
• 3-4 TBSp butter
• Splash of milk or cream
• 1/4 cup parmesan cheese, grated
• chives, to top

Heat the oil in a saute pan on medium-high. Add in the onion & carrots. Allow to cook a little, stirring occasionally.

Meanwhile, set the potato pieces in a sauce pan, then add enough water to cover the raw potatoes. Set the saucepan on high; bring to a boil.

When the onions are translucent & the carrots have softened, add the garlic & seasonings. Combine, the veg & seasoning. Add the ground beef. Stir, mix, combine the ground beef with the veg for a couple of minutes. Add the peas here. Pour in the beef broth & allow to simmer until the broth is reduced & the meat is no longer pink. Transfer to a sprayed & prepped baking dish.

Preheat the oven to 350.

Check on the potatoes...  When the potatoes are soft enough to slide right off a fork after being prodded, they are ready. Drain them, then add the potatoes back into the sauce pan. Add the butter. Mash the potatoes to the consistency you like, adding the milk. At the end, add the parmesan cheese. Spread the mashed potatoes over the meat & veg mixture in the baking dish. Sprinkle with more parmesan cheese.

Place the cottage pie in the oven for 20-25 minutes until the top is browned.  Top with chives if desired. Serve & enjoy!

Mom's Helper!!!

Bet you thought I meant my REAL helper, my little Gabriel, huh? Well he's awesome but I am talking about this super quick dinner that is a kid pleaser & mom pleaser (due to the ease) too! It's my take on Cheeseburger Hamburger Helper. Why buy that box mix when it's simple to make this yourself with fresh ingredients & less salt?!?

<3 Lishie

Mom's Helper

• 2 TBSp canola oil
• 1 small onion, chopped
• 1-2 cloves garlic, minced
• 1 tsp dried herbs (I used a tsp parsley)
• 1 lb. ground beef
• 8 oz. elbow macaroni (or other small pasta)
• 4 TBSp butter
• 1 TBSp flour
• 1-2 cups milk
• 1/2 cup shredded cheddar cheese

In a large saute pan, with deep sides, heat the canola oil on medium. Saute the onion until translucent, add the garlic & dried herbs, stir to combine. Add the ground beef, browning it, stirring occasionally.

Meanwhile, boil the water for the macaroni. Cook the pasta al dente. Drain.
Drain the oil & liquids from the beef mixture. Combine the beef mixture & the macaroni back in the saute pan. Set aside.

Using a small sauce pan, melt the butter... Continuously whisking, add the flour. Still whisking, slowly add the milk... allow to thicken a little then the cheese until melted. You should have a creamy sauce.

Pour the cheese sauce over the hamburger/macaroni-mix & incorporate until combined. Serve & enjoy!

Chicken with Artichoke & Mushrooms in a White Wine Sauce

Ha ha... has THIS ever happened to you? I had the chicken fresh, dinner ready in the fridge... easy raw tenders. Came home from work completely devoid of the idea of what to cook I had imagined on Sunday prep in the 1st place?!?  An empty brain!

So I ask my hubby, do you want breaded chicken?
Him: No.
Me: OK, what do you want?
Him: Don't know. Don't you have something you want to make?
Me: No, that is why I'm asking you!
Him: Well I don't know- you are not giving me any ideas!
Me: :::exasperated::: & just tired::: OK, I'll figure something out...

Twenty minutes later... Voilà!  I had "chicken with artichoke & mushrooms in a white wine sauce". Easy peasy but sure impressed the hubby. But he still said... Him: The colors are all the same. Urgh.

Chicken with Artichoke & Mushrooms in a White Wine Sauce

• 1-2 TBSp Canola Oil
• 1 pat of butter
• 1 small onion, chopped
• 1/4 cup button mushrooms, sliced & chopped
• 1 lb boneless chicken, cut into 1" pieces
• 1 can of quartered artichoke hearts in water
• 1/4 cup of dry white wine

Heat the oil on medium in a saute pan, add onion... Stir. Add the butter... as the butter melts, add the mushrooms. Stir & cook for a minute. Add the chicken pieces. Allow chicken to brown lightly on all sides, stirring... Add the artichokes until warmed, about a minute... Add the wine... Allow the wine to cook out & the chicken to finish cooking, about 3-4 more minutes. Serve.

<3 Lishie

Mini Vanilla Pudding Pies

Monday was National Pie Day & I made these cute mini pies or little "pielets"... They are so tasty & adorable!

Mini Vanilla Pudding Pies 
(with a chocolatey graham cracker crust)

• 1/2 cup grushed graham crackers
• 3 TBSp sugar
• 3 TBSp butter (at room temperature)
• 1/2 cup broken chocolate pieces 
• small box of instant vanilla pudding
• milk 

Preheat the oven to 350 degrees. 
Prep 2 small muffin tins with liners or with cooking spray.

In a small bowl, mix graham crackers, sugar & butter until it is all incorporated- it will be lumpy. Using a TBSp, line each muffin tin bottom & sides with the graham cracker mixture. Drop a few pieces of chocolate onto each "crust" & push them into it. 

Bake for 20 minutes or until the chocolate is melted & the marshmallow is golden brown. Allow to cool...


Prepare instant pudding as per package directions... Using a small spoon, dollup pudding on each crust, refrigerate for an hour. 

Serve & enjoy!

<3 Lishie

Yummy bite:

The Crusts: 

S'Mores Bites

Had a hankering for some of my S'Mores Bars but didn't want to make so much... Soooo these came about instead. Enjoy!

<3 Lishie

S'Mores Bites

• 1/2 cup grushed graham crackers
• 3 TBSp sugar
• 3 TBSp butter (at room temperature)
• 1/2 cup small marshmallows
• 1/2 cup chocolate pieces 

Preheat the oven to 350 degrees. 
Prep 2 small muffin tins with liners or with cooking spray.


In a small bowl, mix graham crackers, sugar & butter until it is all incorporated- it will be lumpy. Using a TBSp, line each muffin tin bottom & sides with the graham cracker mixture. Drop a few marshmallows & pieces of chocolate onto each "crust". 


Bake for 20 minutes or until the chocolate is melted & the marshmallow is golden brown. 

Caprese Bites

Looking for a yummy & easy appy or snack? You've found it! This is tasty & so simple.

Caprese Bites

• 1 tube refrigerated crescent rolls
• 1 package grape tomatoes, each tomato cut in half
• 1 small package of either regular mozzarella OR fresh mozzarella (for this, the mozzarella string cheese works WELL)
• fresh basil

Roll out the crescent dough, keeping it in one piece. Cut it into little rectangles. On one side of the rectangle place a piece of mozzarella, then a half of grape tomato & lastly, a piece a basil on top. Fold over the other half of the rectangle, secure & create a little bundle.

Place on a lined baking sheet. Bake at 400 for 8-10 minutes or until browned.

Try these other DeLish recipes using refrigerated crescent rolls!!!:

Cinnamon~Sugar Knots

 Mini Cinnamon~Walnut Pinwheels

Easy Parmesan Knots

Lemon~Rosemary Knots

<3 Lishie

Recipe Swap! ~ a new take on Stuffed Peppers

Life has caught up to me this beginning of January, 2012. I go full speed ahead most of the time, but a few obstacles have been determined to sideline me. So that said, I apologize to Melissa at Delicious Meliscious. I am uncharacteristically late with this Recipe Swap entry & it has nothing to do with the challenge. Wow, what was the swap challenge you ask?! We were given one of our fellow cooking friend's Blogs & told to choose ANYTHING we wanted to make. Given Melissa's blog, this was difficult indeed. I really wanted to make her flourless chocolate cake (yummmm) & will but was delighted when simultaneously my hubby agreed to stuffed peppers & we found chorizo in a Manhattan market. Score! So I quickly placed Melissa's Chorizo Stuffed Bell Peppers on the menu. They were a welcome switch from our usual Italian stuffed peppers. They were also more work intensive & spicier so this won't be a regular for us but it was tasty! I skipped the rice part (due to a pantry mishap) & served bowtie pasta on the side. DeLish. Thank you, as always too to Sarah at A Taste of Home Cooking for organizing the swap!

Chorizo Stuffed Bell Peppers

adapted from Delicious Meliscious

• 6 bell peppers, tops cut off and seeded  
• 1 pound chorizo sausage
• 1 stalk celery, minced
• 1 carrot, minced 
• 1/2 cup chopped onion 
• 2 cloves garlic, minced
• 1 (14.5 ounce) can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 tsp dried parsley
• chopped fresh basil
• 1/2 cup water
• 1/3 cup shredded Mozzarella Cheese

Preheat oven to 350 degrees F

In a large skillet, cook chorizo until almost brown. Drain fat. Stir in celery, carrots, onions, and garlic. Cook until soft, about 5 minutes. Season with salt and pepper. Stir in tomatoes, Worcestershire sauce, parsley, basil, rice, and water. Cover, and simmer until rice is cooked, about 15 minutes. Remove from heat, & mix in Mozzarella cheese.

Place peppers upright in a baking pan. Stuff each pepper with the chorizo mixture. Sprinkle extra cheese on top.

add the water to the bottom of the pan with extra chorizo stuffing.

Bake in preheated oven about 30 minutes.

Bread Crumb Pasta

Beware- carb overload! I make this sparingly because pasta in itself makes me happy not to mention bread. I saw Giada make this recipe a few years ago on her show & the first time I cooked it, used orecchiette too but since we tend to love bowtie pasta, use it instead & it tastes just as good! I lightly toast the breadcrumbs so they do not get too oily. I also recommend adding pancetta or something else too but sometimes, it is just the perfect side like this...

<3 Lishie



Pasta with Toasted Bread Crumbs
adapted from Giada De Laurentiis

• 1 pound dried pasta
• 3/4 c extra-virgin olive oil
• 2/3 c Italian seasoned dried bread crumbs
• Sea salt & pepper
• 1/4 c grated Parmesan

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.

Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the bread crumbs & stir constantly. Season lightly with salt & pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat & set aside.

Drain pasta in a colander. Working quickly, add pasta to the saute pan & stir to combine. Add Parmesan & pour into large serving bowl.

Egg Nog Cupcakes

These were decadent. Truly scrumptious albeit very sweet. I love egg nog & love to make things with the taste (see my egg nog custard pie). So with that idea in mind, I knew what I would be bringing to ring in the New Year with our good friends. Happy new year indeed.

<3 Lishie

Egg Nog Cupcakes

recipe from Southern Living

• Eggnog Pound Cake batter (see below)
• 1/2 c butter, softened 
• 1 (3-oz.) package cream cheese, softened 
• 1 (16-oz.) package powdered sugar
• 1/4 c eggnog
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp vanilla extract

More cowbell!

Prepare Eggnog Pound Cake batter as directed. Place 24 paper baking cups in 2 (12-c) muffin pans; spoon batter into cups. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Transfer to wire racks; cool completely. Beat butter & cream cheese with an electric mixer until creamy. Gradually add powdered sugar alternately with eggnog, beginning & ending with sugar & beating at low speed. Add freshly grated nutmeg & vanilla extract; beat until smooth. Spread over cupcakes. 

*Lishie tip- Sprinkle with Nutmeg.

Eggnog Pound Cake batter

• 1 (16-oz.) package pound cake mix 
• 1 1/4 c eggnog
• 2 large eggs 
  Click to see savings
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp vanilla extract

Gingerbread!

Everyone tends to make gingerbread men cookies & houses around the holidays but I find that people love to eat the old-fashioned quick bread, from which the cookie originated. It isn't too sweet & after a heavy meal is just the right thing! Don't squirrel this recipe away until next year- make it in a non-holiday shaped pan (or in a heart for Valentine's) & it is the perfect cold weather treat!

<3 Lishie



Gingerbread

• 2 & 1/3 c AP flour
• 1/2 c shortening or canola oil
• 1/3 c sugar
• 1 c molasses
• 3/4 c hot water
• 1 tsp baking soda
• 1 tsp ginger
• 1 tsp cinnamon
• 3/4 tsp salt
• 1 egg

Heat oven to 325ºF.  Spray with cooking spray, a pan, about 9"x9"x2". (I use shaped pans...)


Mix all ingredients on low speed, scraping bowl constantly, until all are blended, about 1 minute. Then on medium speed for about 3 minutes, scraping bowl occasionally. Pour into prepared pan.


Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. 

Cinnamon Twists

My mom-in-law loves cooking as much as I do & one of my Christmas presents this year was a new cookbook that she liked for me. I went page-by-page through it & stopped short at these cookies. They had me at cinnamon... There really is nothing like the scent of cinnamon wafting through the house in the winter... Well, now, after making them, the scent of the cream cheese-butter dough is so good too! These take some time & are more intricate than your normal refrigerator cookie but they are worth it. Don't get too hung up on making the twists perfect; I didn't ;) And they tasted delish!

Happy new year all!
<3 Lishie


Cinnamon Twists
adapted from Good Housekeeping 
"A Very Merry Christmas" Cookbook

• 8 oz. cream cheese
• 1 c butter, room temperature
• 2&1/2 c AP Flour
• 3/4 c walnuts
• 1 c sugar
• 2 tsp ground cinnamon
• 1 large egg, beaten

In a large bowl,  beat cream cheese & butter together at low speed until blended (scraping down the sides). Increase speed to high & beat about another 2 minutes, until light & creamy. With mixer at low, gradually add in the flour.


Place dough onto a lightly floured sheet of plastic wrap, hand-shaped into a 9"x9" square. Refrigerate 2 hours or until firm.


In a food processor, chop walnuts with 1/4 c of the sugar until finely ground. In a small bowl, combine the walnut mixture with the with the cinnamon & remaining 3/4 c sugar until all are well blended; set aside.


Preheat oven to 400 degrees F. Line a large cookie sheet with parchment paper. On a lightly floured, cold, pastry board (or granite/quartz countertop), roll out the chilled dough using a rolling pin into a 11"x10&1/2" rectangle. With a pastry brush, brush some beaten egg over the top of the dough, then sprinkle half of the walnut/cinnamon mixture. Gently press walnut mixture into the dough. Flip over the dough, brush other side with egg & sprinkle, then press remaining walnut/cinnamon mixture into the dough. 


Cut dough length-wise into three, 3&1/2" wide bars, then cross-wise into 1/2" wide strips. to make Sixty-Six, 3&1/2"x1/2" strips. Twist each strip twice, then place, 1" apart onto parchment-lined cookie sheet. 


Bake twists 15-17 minutes until lightly browned. With a wide spatula, carefully loosen twists from the cookie sheet & then transfer to a wire rack to cool. Repeat with any remaining strips.

Recipe Swap~ Holiday Favorites

How is it that I always get so lucky with my swaps?! This time, I received Sarah, over at "A Taste of Home Cooking"'s Holiday Favorite Appetizer: Asparagus with Fried Egg and Pecorino (but I used Parmesan). First off, I will say, I made it as an appy for one because my hubby does not eat asparagus... & the thought of an egg on the veg? No way! Oh well, more for ME! Ha ha ha!!! Because this was delicious. When I breakfast out at the diner, I love to order eggs over easy... grab my fork & let the yolk burst & flood over my hash browns, envelope my bacon... soak up into my toast... So this.was.perfect. YUMMY. And please excuse my asparagus, I wanted them as crispy as the edges of the egg! DeLish! Thank you so much Sarah!!! 

<3 Lishie 
PS- I gave my potato pancakes because I love to make them for Chanukah (Yes, I am Catholic, lol!)  


Asparagus with Fried Egg and Pecorino
from A Taste of Home Cooking

• 1 bunch asparagus, woody ends removed 
• salt and pepper 
• olive oil 
• 1 tablespoon butter 
• 2 eggs 
• Grated Pecorino or Parmesan cheese 

Preheat oven to 350. 

Toss asparagus with salt and pepper and olive oil. Spread on a baking sheet in a single layer. Roast in the oven for 10-15 minutes until the asparagus is tender to your liking. 

Meanwhile, heat butter in a small skillet. Add eggs and fry to your liking. 

Remove asparagus from the oven and divide into two bunches. Top each bunch with a fried egg. Grate cheese on top and serve immediately. 

Struffoli

Hello everyone! I'm back from my much needed hiatus. I hope you all had a wonderful holiday week!!! I did!! The nicest time. Since I met my hubby, I have celebrated Christmas Eve with his family & my mom-in-law makes Feast of the Seven Fishes dinner. How many of my readers do this? It's a Southern Italian tradition that commemorates the wait for the birth of the baby Jesus. The preparation is exhausting for her & since I am allergic to shellfish, I cannot assist with the dinner. But I can create the dessert! And all she asked for was struffoli, another Southern Italian staple. I was happy to oblige. This is a little labor intensive but if you take it step by step, you can do it.

My favorite conversation with Mario Battali has been about Christmas, the Seven Fishes & ... Struffoli. I have done a couple of non-profit benefits with him & I see Mario some early mornings as he is traveling from Babbo to OTTO... So to honor Mario, I used his recipe:


Struffoli
(Honey Drenched Christmas Fritters)
adapted from Mario Battali via the Food Network

• 3 1/2 c flour
• 6 eggs, plus 1 egg yolk
• 1 lemon, zested and juiced, plus 1 lemon, zested
• 1 orange, zested
• 1/2 tsp salt
• 1 TBSp orange juice
• 4 c canola for frying
• 2 c honey
• Powdered sugar, for dusting
• rainbow non-pareils, for ornamentation

In a mixing bowl, place flour, eggs, yolk, zest of 1 lemon, orange zest & juice, salt, & mix well to form a firm dough, 8 to 10 minutes. Place in the refrigerator & allow to rest 30 minutes.

Remove from the refrigerator & cut golf ball-sized pieces of dough from the main batch. Roll each ball into a 1/2-inch thick dowel (rope) & cut each dowel into 1/2-inch pieces. Roll each piece into a ball & continue until finished with all dough.

In a 12 to 14-inch skillet with at least 3-inch sides, heat the oil to 375 degrees F. Drop enough balls in to cover about half of the surface of frying oil & cook until dark golden brown. Use a slotted spoon to turn them regularly, & expect them to puff up while cooking. As they finish, remove them to a tray covered with paper towels, & drain well. This should take at least 5 batches.

When all of the struffoli are cooked, heat the honey, lemon juice, & zest together in a wide 6 to 8 quart saucepan until quite warm, about 150 degrees F, & substantially thinner. Add struffoli to honey & stir carefully until well coated. Remove from heat & allow to cool 5 minutes in the pan, stirring regularly. 

Arrange on a large serving tray in a wreath shape (like I did, pictured). Sprinkle with powdered sugar & nonpareils & serve.

<3 Lishie

Recipe Swap time ~Chewy Ginger Molasses Cookies

I so love baking. I really do. For me, it has always been a pleasure, a stress reliever &, believe it or not, I love the smell of the goodies more than eating them at the end. I actually get full with the gorgeous scent during the process so much so,  I  do not want to try any when they are finished! So when Sarah announced HOLIDAY COOKIES as the theme I was super excited! I make tons of cookies this time of year & a new one for my list? Amazing! ESPECIALLY when it comes from Jessica at The Jey of Cooking! Her recipes are always delicious & this one did not disappoint.  I received Jessica's Chewy Ginger Molasses Cookies. I did not change a thing, only added one tiny sugar gingerbread man on top for fun to add a bit of DeLish whimsy. I gave my Pumpkin Seed Cranberry Biscotti. Thank you so much Sarah at A Taste of Home Cooking for putting this together <3.

Chewy Ginger Molasses Cookies –
from Tea and Limpets
via  The Jey of Cooking 
▪ - 3/4 Cup Butter, softened 
▪ - 2 Cups Sugar 
▪ - 2 Eggs, beaten 
▪ - 1/2 Cup Molasses 
▪ - 2 tsp. Vinegar 
▪ - 3 3/4 Cups Flour 
▪ - 1 1/2 tsp. Baking Soda 
▪ - 1 Tbsp. Ground Ginger 
▪ - 1/2 tsp. Cinnamon 
▪ - 1/4 tsp. Ground Cloves

Preheat oven to 325.  Beat together butter and sugar until light and fluffy.  

Add eggs, molasses and vinegar and beat until well combined.

In a separate bowl, combine flour, baking soda, ginger, cinnamon and clove.  Add flour mixture a little bit at a time to the wet mixture until fully combined.  Using a cookie scoop, drop balls onto a parchment lined baking sheet.  Sprinkle lightly with sugar.

Bake 9-10 minutes.

~Mine made about 3 dozen! I used a smaller scoop for the dough 

<3 Lishie