The first of every month we send out a bonus recipe to our subscribers. This month, we’re sharing it with everyone so you can see what you’re missing out on! Summertime stone fruit is in full swing right now and we are enjoying every minute of creating new recipes with it, like these Peach Cheesecake Bars. Gingersnap crust, cheesecake layer flavored with peach reduction and spiced with cinnamon, peaches cooked in vanilla syrup on top.
I love putting a new spin on old recipes for the holidays. Gingersnaps can seem a little ho-hum compared to other holiday cookies. But with a healthy dose of candied ginger and a little orange glaze, these are cookies you’ll be proud to serve to Santa! This is also the third and final post in a series using King Arthur Flour. For these cookies I used King Arthur’s Gluten-Free Measure for Measure Flour. Non-yeast recipes are a great way to swap out regular flour for a gluten-free one. And the punch of ginger in this recipe from both ground and candied works really well, since we all know gluten-free baked goods need a little extra help in the flavor department.