Sweet Treats with Peggy

Wow!  It has been almost 2 years since my last blog post.  There was a lot going on in my life at the time.  I moved back to Pepperell, MA about 1 1/2 years ago into a townhouse and I absolutely love it!  I guess I got out of the habit of blogging.  I also miss baking so this will definitely get me back into it!  I know some of you might consider ginger a Fall/holiday spice (along with the other warm spices included in this cake) but I definitely think the lemon brightens it up and you can make this cake any time of the year.   Thanks Debbie Macomber for the recipe in your Cedar Cove Cookbook. INGREDIENTS Cake 3 1/2 cups all-purpose flour 1 Tbs plus 2 tsp ground ginger 2 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp  ground cloves 1/4 tsp allspice 1/2 tsp salt 1 cup (2 sticks) unsalted  butter,     room temp, plus more for pan 1 1/4 brown sugar 2 large eggs 2 cups molasses 1...

Have you ever bought hot nuts from a street vendor in New York City?  It's the best!  My daughter, Megan, LOVES nuts, especially sugar-coated ones.  I found this recipe on Pinterest and I made a few changes here and there.  I won't say it's the fastest way to make these type of nuts, but it certainly is easy.  Make sure you are going to be home for several hours, though.

This is one of the quickest breads to mix together.  As long as you know ahead of time that you are going to make it, you can pull out the frozen strawberries to defrost.  I found this recipe in the newspaper over 30 years ago.  I love strawberries so I thought it would be something interesting to try.  It is certainly a different way to use strawberries in a baked good.  I love that it makes two loafs and I don't have to double the recipe.  If you go strawberry picking, make sure you save some for this bread.   Place 20 oz of strawberries in a freezer zip-lock bag and store until ready to use.