Sarah Hearts

Remember my friends Kristy and Calen’s amazing engagement video? Well they just got married last weekend, so I wanted to share a recipe in honor of them. This is Calen’s mom’s secret ginger snap recipe. It’s easy and delicious! It would be perfect for Thanksgiving (or just because). Thanks Mrs. Rhome!

GINGER SNAP COOKIES

3/4 cup shortening (Crisco)
1 cup sugar
1 egg
4 tbl. molasses
2 tsp. soda
2 cup flour
1 tsp. of ginger, ground cloves and cinamin each

Blend shortening and sugar together, then mix in the egg and molasses. Blend this all together well.

Next add the remaining ingredients and mix well. Cover bowl and refrigerate for at least 15 min. to chill, (this helps to form the balls better).

Roll dough in your hand into 1″  size balls and roll them around in a bowl of sugar so that it is completely covered.

Place onto a cookie sheet. Press them down half way with the palm of you hand.

Cook at 350 degrees for 8 minutes. Remove from cooksheet to cool on wax paper. (This recipe can easily be doubled)

I wanted to share my favorite breakfast as of late, yogurt, granola, honey and fruit parfaits. Parfaits are so incredibly easy to make and so delicious!

Ingredients:
• Non-fat Plain Yogurt (I love Stoney Field Farms Organic Greek Yogurt)
• Granola (I made mine own, recipe coming soon, or use your favorite store bought brand
• Honey (I used Publix’s Organic Honey, it’s so yummy)
• Fruit, cut into bite size chunks (Use whatever is in season or in your kitchen, berries, peaches, and bananas are great)

Pour a tablespoon or so of honey in the bottom of your glass or bowl. In layers, add the yogurt, fruit, and granola. Enjoy!