Christina's Ultimate Ginger Cookies

These have quite the gingery kick. They are great, but it's not the type of cookie that you can just sit down and eat tons of them. I think they would be absolutely incredible with some eggnog--the perfect balance of sweet and spicy!

adapted from Ina Garten

2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 cup brown sugar (light or dark), lightly packed
1/4 cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg, at room temperature
1 1/4 cups (6 oz) chopped crystallized ginger -- I used 1.5 ounces fresh grated ginger (and it was plenty) and 1.5 ounces granulated sugar
Granulated sugar, for rolling the cookies

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and combine. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger (or grated fresh ginger and sugar) and mix until combined.

Scoop the dough with a cookie dough scoop. With your hands, roll each cookie into a ball, roll in granulated sugar and then flatten lightly with your fingers. Place on the sheet pans. Bake for 8-9 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Christina's Chicken Breast With Eggplant, Shallots and Ginger

from Bitten

* 8 ounces shallots (about 6 large)
* 1/4 cup neutral oil, like canola or grapeseed
* 1 to 1 1/4 pounds eggplant, cut into 1-inch cubes
* Salt and freshly ground black pepper
* 2 tablespoons minced fresh ginger or 2 teaspoons dried ginger
* 1 1/2 pounds skinless, boneless chicken breasts (4 half breasts)
* 1/4 cup or more minced fresh cilantro

1. Peel shallots. If they are small, leave them whole. Otherwise, cut them in half the long way. (Most large shallots have two lobes and will naturally divide in half as you peel them.) Heat the broiler or a gas or charcoal grill.

2. Place oil in a large nonstick skillet, and turn heat to medium high. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown. Add eggplant, salt and pepper, and lower heat to medium. Cook, stirring occasionally, until eggplant softens, about 15 minutes.

3. When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.

4. Meanwhile, rub chicken breasts with salt, pepper and remaining ginger. Grill about 4 inches from the heat source for 3 minutes a side or until done.

5. Stir half the cilantro into eggplant mixture. Serve chicken breasts on a bed of eggplant. Garnish with remaining cilantro.