Here’s a couple of delicious (We’ve tried them!) recipes that are sure to please and offer a little different taste on Thanksgiving or anytime this month or next.

Chocolate Mousse Cake
By Mary Wheatley

4 cups chocolate wafer (such as Oreo)cookie crumbs (about one pkg)
10 Tbsp unsalted butter, melted
1 lb semi-sweet chocolate, melted and slightly cooled
1 quart whipping cream
Mix the cookie crumbs and melted butter together until like wet sand. Press into
a 10” springform pan. Form a firm bottom crust and press up the walls of the pan
to nearly the top.

Whip the cream until stiff peaks. Pour in the melted chocolate and mix until
totally incorporated.

Pour into the prepared crust and chill overnight. Cut into 12 slices and garnish with
additional whipped cream and sprinkle with cookies crumbs, if desired.
Serves 12

Ginger Snap Cookies
By Melissa Donald

6 Tbsp unsalted butter – softened at room temperature
4 Tbsp Crisco
½ c light brown sugar – packed
½ c turbinado sugar + more for rolling dough
¼ c molasses
1 egg – room temperature
1 tsp apple cider vinegar
2 c white unbleached all purpose flour
1 ½ tsp powdered ginger
¼ tsp nutmeg
¼ tsp cloves
¼ tsp cinnamon
1 ½ tsp baking soda
¼ tsp salt
¾ c flaxseed meal.

Preheat oven to 350 degrees

In a mixer, cream together the butter, Crisco, and sugars until light and fluffy. Scrape down sides and add the molasses and apple cider vinegar and mix until blended. Scrape down the sides again and add the egg and beat well until incorporated.

In a separate bowl, sift together the flour, spices, and salt. Add the flaxseed meal and mix until well blended.

Add the dry ingredients to the wet ingredients and mix until just blended.

Form dough into round balls (dough will be sticky) and coat in turbinado sugar. Add to the cookie sheet lined with a Silpat or parchment paper.

Bake for 10-12 minutes on a rack centered in the oven until the center of the cookies are just slightly spongy.

Remove from the oven and let sit for a minute on the cookie tray onto a wire cooling rack.

Store in an airtight container until they are gone! Makes about 25-30 cookies.