• 3 c whipping cream, divided

• 1 envelope (3 tsp) gelatin

• 3/4 cup sugar

• 2 tsp vanilla

• 1 tsp orange extract

• pinch of salt

  Chocolate Ganache

• ½ c dark chocolate

• ½ c whipping cream

• ½ tsp orange extract

• ½ c Fresh cranberries or raspberries to garnish

Step 1

Pour half the whip cream into a heavy bottom pot over low heat. Sprinkle the gelatin overtop and let it bloom (start to dissolve) undisturbed, for about 5 minutes (there will be little wrinkles on top).

Bring the heat up slightly (You don’t want it to boil! You want it nice and hot, but well below a boil) and gently whisk the gelatin into the cream until it is completely dissolved. You will know that the gelatin is dissolved if you can stick a metal spoon into the cream and the spoon is smoothly coated (no little bumps or lumps). This shouldn’t take more than a couple of minutes.

[the_ad id="10640"]

Step 2

Next, stir in the sugar until completely dissolved  – less than 5 minutes. Again, mind the heat. No boiling!

Once the sugar is dissolved turn the heat off and add the rest of the cream along with the orange extract and pinch of salt. Gently whisk to combine.

Pour the cream into small, glass (preferably heat proof!) containers (ramekins, tiny canning jars, small dessert bowls), set the containers on a baking sheet and pop them into the fridge to set (minimum 2 hours!).

• 1 c flour

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• ½ tsp cinnamon

• ¼ tsp nutmeg

  ¾ c butter, melted

• ¾ c brown sugar, packed

• 1 egg, slightly beaten

• 1 teaspoons vanilla

• 1 ½ c oats

• ¾ c raisins

Step 1

Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a large bowl until evenly mixed.

Place the brown sugar, melted butter, vanilla, and egg into another bowl and whisk together until smooth and uniform in consistency.

[the_ad id="10640"]

Step 2

Slowly add the butter mixture to the dry ingredients and mix until about ½ combined, then add the oats and raisins and mix until everything is evenly combined.

Once evenly combined let the dough rest for 15 minutes – why let the dough rest? Because my sister said, “let it rest,” and she is the cookie boss.

By: Morgana Jane

These are my favorite cookies – they’re just like the ones my grandmother used to make when I was a kid. Sadly, we never could find her recipe. 

One rainy West Coast day many years ago when my daughter’s school was having a bake sale I bought a couple of cookies that looked suspiciously like the ones my gran made, and to my absolute delight, they were the same!

It took me about an hour to track down the woman who had baked them and I was practically in tears by the time I found her and begged for the recipe, praying that she wasn’t one of those individuals who never allows the replication of their precious creations, and behold you see before you the recipe itself, for she was a kind soul and happy to share. Viva la Gran!!

• 2 c flour
• 1 c sugar 
• 2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ginger
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 c butter, melted
• 1/2 c molasses
• 1 egg, slightly beaten
• 1 tsp vanilla
• sugar to dip the cookies into before baking

Step 1 

Place the butter into a small pot over medium low heat to melt. While the butter is melting whisk the flour, sugar, spices, salt, and baking soda together in a large bowl. Set aside

[the_ad id="10640"]

Step 2

Measure 1/2 c of molasses into a 2 cup pyrex measuring cup. Add the vanilla and melted butter and whisk to combine, then add the beaten egg and whisk until the mixture is smooth and uniform.

Step 3

Gradually add the molasses mixture to the dry ingredients and mix well. You might want to use your hands to finish the dough, which is smooth and soft and should barely hold its shape when done.