This year I won't be toasting the New Year with champagne. Instead, we're gong to sip this bubbly, festive and alcohol-free drink as we continue to lay low and wait for the baby's arrival (about 2-3 weeks?!). I came up with this fruit flavored seltzer after we received a big box of Harry & David's pears as a holiday gift.
Like a lot of triathletes, I rely on my blender to fix quick meals year round. In the spring and summer when I'm training all the time, I make smoothies almost every day to pack in calories and nutrients with minimal effort. This fall, I used the blender as a soup-making machine to stock my freezer so that come January, John and I can enjoy a home cooked meal when we’re sleepwalking through new parenthood.
It's our lucky day! Chef Jacob Griffin from Madava Farms generously shared with us his recipe from last weekend's cookie decorating event.
We loved these cookies because they were flavorful, yet not overly sweet, even once decorated with sugary royal icing.
This is how Jacob, a graduate of the Culinary Institute of America, describes his recipe:
"This recipe is inspired by Madava Farms' Crown Maple Syrup. The cookies from this recipe highlight our Dark Amber Syrup with a touch of ginger spice and molasses. It was tricky finding a good balance between the Crown Maple and the molasses because they are both strong flavors."
