SOFT BAKED GINGERSNAP COOKIES
Ingredients

• 1/2 cup (1 stick or 8 Tbsp) unsalted butter, room temperature
• 1/2 cup brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/4 cupmolasses
• 1 3/4 cup all-purpose flour (stir, spoon, and level when measuring)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tsp ground ginger*
• 1 tsp ground cinnamon*
• 1/8 tsp ground cloves*
• 1/8 tsp ground nutmeg*
• 1/4 cup+ granulated sugar for rolling

Instructions

• Cream butter and brown sugar together until fluffy. Mix in egg, vanilla, and molasses until completely combined.
• In a separate bowl, mix together the flour, baking soda, salt, and spices. Add to wet ingredients until combined. CHILL dough for 2 hours or overnight.
• Once chilled, roll dough into 1½-inch balls (about 1½ Tbsp each), roll in sugar and place on a silicone lined baking sheet. (Note: Some people have had to flatten the dough balls before baking. Consider doing a test cookie before baking a whole tray.)
• Preheat oven to 350 degrees Fahrenheit. Bake cookies for 8 to 9 minutes. Keep extra dough cold until it is baked. For a crispier gingersnap, bake a few minutes longer. Allow cookies to rest on the baking sheet for a couple minutes before transferring to a wire rack to cool completely. Store in an airtight container up to 5 days.

Notes

Low Carb Chicken Parmesan Stuffed Zucchini Boats
Ingredients

• 1 lb ground chicken
• 3 large zucchinis (or 4 small)
• 2 cups marinara or tomato sauce
• 3 cups freshly shredded mozzarella
• 1 cup shredded parmesan
• salt, pepper and garlic powder to taste

Instructions

• In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper and garlic powder.

• Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don't want it to be too runny, so if you're using a thin sauce you may need to use a little less). 

• Preheat your oven to 400 degrees, and grease a 9x13 baking dish.

• While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length wise. Use a spoon or melon baller to carve out the guts. *See tip in notes for what to do with the guts. 

• Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted. 

• Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.

• Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese. 

Notes

Flourless Chocolate Cake
Ingredients

• 1 cup  semisweet chocolate chips or chopped chocolate
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs slightly beaten
• 1/2 cup  Dutch process cocoa powder

• 1 cup semisweet chocolate chips or chopped chocolate
• 1/2 cup heavy cream

Instructions

• Preheat oven to 375 degrees F. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray it with nonstick cooking spray. Set aside. 
• To make the cake, put the chocolate and butter in a large microwave-safe bowl, and heat until the butter is melted and the chips are soft, about one minute. Stir until the chocolate is melted and the mixture is smooth. If you need to reheat, do for 10 seconds at a time and stir. 
• Add the sugar, salt, and vanilla extract and stir to combine. 
• Add the eggs and stir until smooth. Add the cocoa powder and stir until just combined. Don't over mix. 
• Pour the batter into the prepared pan and bake the cake for 25 minutes or until the cake has a thin crust on the top and the center registers 200°F on an instant-read thermometer.
• Let the cake cool on a wire cooling rack for 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down onto a cake plate or serving plate. The bottom of the cake will now be the top of the cake. Let the cake cool completely. 
• While the cake is cooling, make the chocolate ganache. Combine the chocolate and cream in a medium microwave-safe bowl, and heat until the cream is very hot so it will melt the chocolate. I always start with 30 seconds and check it. It might take longer, it just depends on your microwave. Remove from the microwave, and stir until the the chocolate melts and the mixture is smooth. 
• Spread the chocolate ganache glaze evenly over the cooled cake. Let the glaze set up for a few hours before cutting and serving the cake. I always put it in the refrigerator to speed up the process. 
• Cut the cake into slices and serve with powdered sugar and raspberries, if desired. This cake is also great with whipped cream or ice cream.

DUTCH FARMS IRISH ALE & CHEESE SOUP
Ingredients

• ½ pound of roughly chopped Dutch Farms Bacon
• 1 small diced yellow onion
• 4 finely minced cloves of garlic
• 1 seeded and small diced red bell pepper
• 3 to 4 heaping tablespoons of all-purpose flour
• 12 ounces of lager beer
• 48 ounces of chicken stock
• 8 ounces of Dutch Farms Cream Cheese
• 8 ounces each Dutch Farms sharp cheddar and Jack cheese, shredded
• Garnishes: Dutch Farms sour cream, sliced green onions and extra shredded cheese
• salt and pepper

Instructions

• In a large dutch oven pot over medium high heat add in the chopped bacon and cook until crispy.
• Once browned remove the bacon from the pot and set it aside.
• Next, add in the onions, garlic and bell pepper to the pot with the rendered bacon fat and cook over medium heat until they are browned, about 15 minutes.
• Stir in the flour until combined to make a roux and cook for 2 to 3 more minutes.
• Whisk in the beer and cook for 2 to 3 minutes until it gets very thick.
• Next, add in the chicken stock and cook over medium-low heat until it becomes thick like gravy.
• Finish by whisking in the cream cheese and shredded cheeses until it is combined into the soup. Season with salt and pepper.
• Serve the soup with optional garnishes as well as the crispy bacon that was set to the side.