Oh. My. Goodness. These are hands down one of my new favorite desserts in the world.
This week Maria and I are teaming up to bring you 2 more fabulous new recipes! She created these amazing Cinnamon Sugar Caramel Corn and I made the Pumpkin Ice Cream Sandwiches with Gingersnap Cookies! (say that 10 times fast!)
I have been in a total baking mood for the past few weeks since its getting a tad bit cooler and I am ready for the holidays (I have already planned the 3 desserts I am making for Christmas, one of which is a Chocolate Smore Pie!) Have I mentioned that I am obsessed with the holidays – I will probably bust out the Christmas music sometime late next week, much to my boyfriends dismay, and start roasting chickens and making dozens and dozens of cookies. And then he will tell me I am crazy and its only the first week of November and I’ll just sulk in the kitchen with my cookies. Anyways, why did I start talking about the holidays? Oh, its because of these cookies…
These gingersnap cookies are the best and I used a recipe that we used from Culinary School Graduation. They are to die for. Literally they taste like Christmas and they work well with any number of toppings… one of my personal favorites is a Gingersnap cookie topped with a small spoonful of lemon curd or mousse… oh who am I kidding… make that a LARGE spoonful (so large that you can’t even see the cookie)
These are total crowd pleasers too – and they are small enough where you can gobble them up quickly and not look like a total glutton – I tend to have that problem at times.
See… don’t they look cute?
And be sure to check out Maria’s Cinnamon Sugar Caramel Corn at Two Peas and Their Pod