Guest Post: Jenna from Eat Drink Pretty

We are so excited today to have one of our favorite bloggers guest posting for us! Jenna, from Eat Drink Pretty! We first were introduced to Jenna and her fabulous blog when we spotted one of the most beautiful dessert tables we have ever seen on Style Me Pretty! Jenna created it to celebrate her one year blogiversary! If you are not familiar with Eat Drink Pretty, you should be...especially if you consider yourself a foodie! Jenna posts about baking, cooking and entertaining! Her photos are gorgeous and super impressive! Oh and she gorgeous too...right! Thank you so much Jenna for sharing with our readers today!

When Melissa and Kellie invited me to guest post, I knew I wanted to share my favorite past time, baking. Eat Drink Pretty began primarily as a food blog and it’s the heart of the content and what I’m the most passionate about.

I usually find myself waking up early on Sunday mornings to bake. For me, baking is relaxing, stress-relieving, theraputic almost. Best of all, it’s time for myself. Though I definitely have favorite recipes I go back to often, I try to bake a new recipe every week. That way, I’m constantly learning and growing my recipe index. The best part of my Sunday morning ritual? Sitting on the small bistro table in my kitchen with one of the baked treats and sipping a cup of coffee or tea.

These Caramel Ginger Cookies are a new favorite. They taste great with green tea and are cute little bites. One or two of these will not ruin your diet, but careful, they are so good you might find yourself eating the whole batch!
Caramel Ginger Cookies (adapted from “Cookies” book written by Pamela Clark)

Ingredients
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
1 cup sugar
1 stick cold butter, chopped
1 egg
1 teaspoon honey
3 tablespoons finely chopped candied ginger
20 wrapped hard caramels

Preparation
Preheat oven to 325 degrees. Grease baking sheets; line with parchment paper.

Process sifted dry ingredients with butter until mixture is crumbly; add egg, honey and ginger, process until ingredients com together. Knead on floured surface until smooth. Note, you may need to add a tablespoon or two of water to help the dough come together.

Roll rounded teaspoons of mixture into balls; flatten flightly. Place about 1 1/4 inches apart on baking sheets.

Bake 15-20 minutes.

Melt the caramels in a bowl in the microwave. Spoon about half of a spoonful on top of the cookies. Be sure caramel is cool before serving.


Here are some additional favorite recipes:

Rosemary shortbread cookies
Glittering lemon sandwhich cookies
Red velvet cupcakes

Thanks so much to Icing Designs for having me guest post today!