Ginger Chocolate Chunk Cookies

Ginger Chocolate Chunk Cookies

Erik gave in to the impulse buy shelf at Trader Joes last week. Crispy Crunchy Ginger Chunk Cookies. We ate the whole bag in one day. And we never do that. We are the indulge in one cookie in the evening and it’s all we need kind of people. Not with these. I made him promise never to get them again.

Then what did I do a few days later? Try to replicate them. Yes, shame on me.

These cookies aren’t the same as the Trader Joes one (they’re not gluten free like the TJs ones) and I added chocolate chunks. However, what I was going for was a crispy, crunchy cookie – which has never been my goal – until now – when baking cookies. I have also never added candied ginger to cookies before, and now I asking myself why did it take this long? But my goodness these cookies are great.

After eating way too many, we had to pack them up and put them in the freezer – this somehow limits our intake of cookies. But I have to say they are great straight out of the freezer too.

I used this recipe except instead of 2 cups of chocolate chunks I added 1 cup finely chopped candied ginger and 1 cup chocolate chips.

So good.

Skillet Biscuits

Skillet Biscuits

Oh how I’ve come to love my skillet. The amazing, heavy, ever so forgiving piece of equipment that cooks soooo many things. Now I get why people have them and pass them on for years and years.

Then I discovered you can BAKE in a skillet. Say what? Yup. Now it’s doubled it’s amazing-ness.

I’ve made these biscuits to have with roasted chicken, with soup, for savory breakfast sammies…

Feel free to change up the cheese, the chives, take it away, change it, add something sweet, or leave them plain. They won’t disappoint. And they’re easy. Erik’s even made them, and he’s not a ‘baker’.

One day I will be fancy and have a savory AND a sweet skillet. But until I’m rich and famous, my skillet will be the little skillet that could.

These are from Joy the Baker’s biscuit recipe. I added chives to mine.

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 tablespoons (2 ounces) cold unsalted butter, cut into cubes
  • 1 tablespoon unsalted butter, for the pan
  • 2 tablespoon unsalted butter, melted to top the biscuits
  • 4 tablespoons (2 ounces) goat cheese, sharp cheddar or whatever you’d like in them, crumbled
  • 3 tablespoons chopped chives
  • 1 cup buttermilk


  1. Place a rack in the upper third of the oven and preheat to 425 degrees F. Place a 10-inch cast iron skillet in the oven to preheat.
  2. In a medium bowl, whisk together flour, baking powder and salt. With a pastry cutter or your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Pour in the buttermilk. Mix together the buttermilk and flour until well incorporated.
  3. Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside.
  4. Remove the cast iron from the oven and place one tablespoon of butter in it. Move the butter around, greasing the entire pan, including the sides.
  5. Spoon the batter, by the 1/4-cup into the hot skillet as evenly as you can.
  6. Brush with melted butter.
  7. Bake for 14-16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.

Cranberry Pistachio Granola

Cranberry Pistachio Granola

So I make a lot of granola. Some people call me a granola. And yes, those are blurry Birkenstocks on my feet. Take note though – no socks. Ever.

Anyway, I generally just dump a bunch of stuff in a bowl and stir it up, then bake it…and have the most impossible time telling people how to make granola.

Oh, and granola is a great thing to make with kids, since there’s like zero precision to it. Let them go to it.

But here’s one that I actually measured out. Feel free to fool around with the recipe. Add whatever you’d like. They key to granola is 1) make sure there’s enough liquid parts – honey/maple syrup/agave and oil to coat the mixture 2) only add raw nuts before you bake it – if you want to use roasted nuts – trail mix works awesome – just add it after the granola has cooled, same with any dried fruit – add AFTER…or you’ll have a lovely burnt taste. That’s about it.

I really think it’s the cardamom and cinnamon that make this recipe – almost like a chai latte in a bowl (with a whole bunch of other good stuff).


  • 6 cups rolled oats
  • 1 cup raw pistachios, shelled
  • 1/4 cup raw almonds, chopped
  • 1/4 cup whole almonds
  • 1/2 cup cashews
  • 1 cup raw pumpkin seeds
  • 1 cup dried unsweetened coconut
  • 3/4 cup maple syrup/agave/honey
  • 1/3 cup olive oil
  • 1/3 cup coconut oil
  • 1/3 cup brown sugar
  • 1 tsp sea salt
  • 1 tsp ground cardamom
  • 1 tsp ground cinnamon
  • 1 cup dried cranberries


  1. Preheat oven to 300 degrees.
  2. Combine oats, nuts, seeds, coconut, maple syrup, olive and coconut oils, brown sugar, salt and spices.
  3. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes until golden brown and well toasted. Remove from oven. Once cooled, stir in cranberries. Enjoy!