Festive Cooking

So, in trying to eat healthier while in school, and actually enjoying cooking, I love excuses and reasons to whip something up. Typically, this means modifying a recipe, making it up as I go along, or adding a personal touch to a pre-made mix. I have been considering sharing some of my faves online, so post Thanskgiving here are a few from the last week.


The gooey sauce is a made up as went along pomegranate -cranberry glaze on Gingerbread. The Gingerbread was from a great organic mix, with a nice kick of ginger and molasses. It was turned into a birthday dessert surprise with the super yummy glaze. The glaze was the perfect amount and was based on a basic combination of powdered sugar, boiling water, and mostly tart seeds and berries.


Next up, a classic and simple holiday dessert. Apple pie made a simple way my mom showed me, with Pink Lady and Granny Smith apples. For some extra flavor, cranberries were mixed in, as well as cinnamon - sugar both on top, and in layers of the pie, giving it a sweet and tart flavor, with some subtle spice. This was for a lovely outdoor Thankgiving potluck at the Learning Garden in Venice.