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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great.


Sparkling Chewy Molasses Cookies

Post holiday greetings! I tried out a few new cookie recipes this year. It was a mixed bag of awesome cookies with a few dud recipes. I'll be sharing the great ones here at the blog. First up are these oh so cute Sparkling Chewy Molasses Cookies, which I found at Mountain Mama Cooks. Kelley calls them the "Perfect Molasses Cookie," and I would have to agree, they are perfect!

To get them nice and 'sparkly,' be sure to use coarse sugar, like the Turbinado sugar I used. If you absolutely couldn't get your hands on some, regular sugar would work but it won't be nearly as pretty or noticeable in the finished product. It is worth picking up a bag for this recipe. Enjoy!

Sparkling Chewy Molasses Cookies
Makes about 3 dozen
Note: High altitude baking adjustments - Use 1 3/4 cups sugar and 1 Tablespoon baking soda.
Print Friendly Recipe

  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups regular flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 teaspoons baking soda
  • Approx 1 to 2 cups of coarse sugar (I used Turbinado sugar which is a light tan color)
  1. Preheat the oven to 350-f degrees.
  2. In a medium mixing bowl, sift together flour, cloves, cinnamon, ginger, salt and baking soda; set aside.
  3. In a large mixing bowl, beat the oil, sugar, molasses and eggs together.
  4. Stir in the flour mixture and mix well.
  5. Shape dough into balls, or using a 1.5 Tbsp. cookie scoop, scoop out balls of dough. Roll in the coarse sugar.
  6. Bake on parchment lined pans for 10 minutes, taking care not to over bake. Let the cookies cool on the pan for 5 minutes before transferring to the counter. Store room temperature in a Ziploc bag or in a Tupperware container.

Recipe from Mountain Mama Cooks


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