I got to spend some unexpected time this evening baking some goodies. My husband is leading a Bible study group on Tuesday nights, and I wanted to send some snacks for the guys. My husband requested his favorite ginger cookies, so those were first. Here’s a little plateful for you.
These are quite yummy, especially with a glass of milk! After I finished the ginger cookies, I made a pumpkin bundt cake. My grandma found this recipe somewhere a few years ago, and I absolutely love it! I still had one can of pumpkin left from the last time I got it on sale, so I was ready!
This cake is soooo good that you don’t even need a glaze or anything. We’ll sometimes have it with Cool-Whip when we have people over, but I could eat it plain all the time. Fortunately, hubby will be taking most of it with him tomorrow night!
I also made two banana breads, but they were still in the oven when I took pictures. I make these using my healthified version of my mom’s recipe. She even likes them baked my way!
It was fun to spend some time baking tonight. Things have been so crazy around here lately that I haven’t had a chance to slow down and enjoy some baking time. Plus the guys will have lots of yummy goodies tomorrow night!
Here are the recipes for the ginger cookies and pumpkin bundt cake. The recipe for the banana bread is HERE.
Ginger Cookies
2/3 c. canola oil
1-1/2 c. turbinado sugar, divided
1 large egg (or 1/4 c. Egg Beaters)
4 T. molasses
2 c. sifted flour
2 t. baking soda
1-1/4 t. cinnamon
1-1 /4 t. ginger
1/4 t. salt (I accidentally left this out tonight, and they taste the same.)
Preheat oven to 350 degrees.
Mix oil and 1 cup of sugar in large bowl until combined.
Beat in the egg.
Stir in molasses until evenly incorporated.
Sift flour, soda, cinnamon, ginger, and salt over wet ingredients.
Stir until just combined.
Put remaining 1/2 c. sugar into a bowl.
Roll the dough into 1 inch balls, and roll each ball in the sugar.
Place 2 inches apart on an ungreased cookie sheet.
Bake until set but still soft when gently touched, about 10 minutes.
Let stand on pan for about 2 minutes.
Remove and cool on a wire rack.
Pumpkin Bundt Cake
15 oz. can pumpkin
4 eggs (I used 2 eggs and 1/2 c. Kroger brand Egg Beaters.)
1 c. canola oil
1/2 c. water
3-1/2 c. flour
3 c. sugar
1 T. pumpkin pie spice
2 t. baking soda
1-1/2 t. salt
Combine pumpkin, eggs, oil, and water. Mix well.
Mix in the dry ingredients, and mix well.
Pour into a bundt pan that has been coated with cooking spray.
Bake 1 hour and 30 minutes at 350 degrees.
