Ginger

I've become obsessed with ginger this winter. Mainly because drinking it in tea format seems to clear my body of aches and pains and other seasonal maladies. It is also refreshing and a wonderful addition to cookies and cakes.

I prefer to add my ginger in the raw versus powdered because the pure "gingery" flavor seems to work better, or rather come through more in the cookie or cake.

An online friend of mine shared with me a fabulous recipe for gingersnaps that I made using fresh ginger and parceled out to my friends and family for holiday gifts. Out of all the other cookies, this was the one that hit the highest note.

Recipe to follow.