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Grandma’s Gingersnap Holiday Cookies

My grandmother’s mother was a professional baker. She made my parent’s wedding cake, and her recipes have been used in our family cooking as long as I can remember. Every Christmas, my grandmother would bake a huge batch of cookies; sugar cookies with frosting, peanut butter cookies, chocolate drop cookies, and gingersnaps. I hated them as a kid. The gingersnaps, I mean. My dad LOVED them, which meant every year she made a full batch of them just for him. She had two recipes: soft and crispy. I don’t know if she got them from her mother, but in any case they’ve been baked in our family as long as I can recall. Every year. My grandmother is no longer with us, but her recipes are. And this year, I thought I’d send out a special Thank You Christmas card to all the design firms and people who have recommended me, interviewed me, hired me, or even just looked at my work. In the card I included a homemade cookie, because I’m of a firm belief that nothing says thank you like homemade cookies. Well, the response has been great, and I’ve already had requests for the recipe. By the way, I must have been nuts as a child. These cookies are delicious, bursting with holiday spices and cooled with delicious vanilla icing. So without further ado, here we go. Thanks, Grandma!

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Four Bean Chili with Roasted Chiles

Why haven’t I posted this before? This was one of the first vegan recipes I made on my own. If I had a spice scale, from 1 to 10, with 1 being a bland potato and 10 being a habanero pepper, I’d put this recipe at a 3 or 4. It’s got some heat, but not in a way that overwhelms the flavors. You can get HP sauce at any British import market or Cost Plus; it’s a delicious brown sauce that is also fantastic as a french fry dip. But I digress. I served this with blue corn jalapeno bread, the recipe for which I’ll post soon. This recipe makes a lot of chili; have some friends over to enjoy it, or have some plastic or glass storage containers on hand to freeze the remainder.

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