Looking for a foolproof zucchini bread recipe? Look no further! Learn how to make Mom’s zucchini bread that turns out perfectly moist and delicious every time.

I know there are countless zucchini bread recipes out there, but I want to share my personal favorite. This is the recipe that I keep coming back to no matter how many variations I try. This is my mother’s zucchini bread recipe, the one she made time and time again to use up all the giant zucchini from our vegetable garden.

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Gingersnaps scream old fashioned with their use of warm spices and molasses. They are a type of crispy cookie that makes a snapping sound when eaten or broken in half.

The brittle structure of gingersnap cookies makes them easy to package as gifts. The ginger’s spiciness and the molasses’ richness pair well with tea or coffee.

Ginger flavored cakes have a very long history. Written accounts of ginger breads can be found as early as the 13th century in records of medieval monks in Franconia, Germany.

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These classic chocolate crinkle cookies look like snow-dusted mountains with their contrasting chocolate cookie and cracked powdered sugar shell. These rich, cake-like cookies are a delicious chocolaty treat around the holidays or any time.

How to Make Chocolate Crinkles

These chocolate crinkle cookies cracked exterior is created by rolling the chocolate dough balls in powdered sugar before baking. As the cookie bakes, it cracks into a festive black and white cookie.

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This oatmeal chocolate chip cookie mix in a jar makes a wonderful gift for the cookie lover in your life. Simply layer the ingredients in the jar, attach the instructions, and you have an instant gift.

Homemade gifts are always appreciated because they come from the heart. Cookies in a jar are an inexpensive homemade gift for anyone on your list who enjoys cookies.

I like to keep a few extra jars on hand around the holidays for surprise gift exchanges.

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Thanksgiving is not complete without a slice of pumpkin pie for dessert. This classic New England pumpkin pie is filled with a thick, pumpkin custard flavored with cinnamon, nutmeg, ginger, cloves, and molasses.

Pumpkin pie recipes were included in the first cookbooks ever published in America and today’s recipe hasn’t changed much from then. American Cookery by Amelia Simmons published in 1796 included two pompkin pie recipes:

The pumpkin is native to North America and was exported to Europe where it was transformed into many dishes, including versions of pumpkin pies.

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