Ginger Scallion Wingettes

Hello everyone,

Welcome to……..


My oldest daughter has an obsession with chicken wings/wingettes. Sometimes I feel like she is making up for years of not liking chicken at all. One day a family friend got her to taste a chicken wing while we were attending a party they hosted. From that day on this girl has had a serious love for wings!

Since she has such a serious love I am always looking for unique and new ways to prepare them.  So I am here today to share my latest kitchen creation with you.

Here’s what you will need:

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

4 lb of organic chicken wings or wingettes

8 organic scallions (chopped)

1/4 C organic ginger (chopped)

1 tsp liquid amino ( or low sodium soy sauce)

1 tsp toasted sesame oil

1/2 C of oil (like avocado or grapeseed) divided into (2) 1/4 C servings


In a small bowl mix the following.

1 tsp of garlic powder, onion powder, and black pepper


Preheat oven to 450°

Line baking sheet(s) with parchment.

Place your clean, drained and dry wings in a large bowl.

Add your avocado oil and seasoning to your chicken and toss to evenly coat each piece.

Place into your preheated oven and let cook for 35-40 minutes. (They will be a light golden brown and cooked through.)

While the chicken is cooking let’s work on the sauce/paste that we will coat our wings with.  In a food processor add the following……

Scallions, ginger, amino acid, sesame oil and avocado oil (pulse mixture for 30 seconds to a minute.)

Pour your scallion sauce/paste into a large bowl.  Once your wings are done add them to the bowl and toss to evenly coat the wings with the scallion/ginger mixture.

Place the wings back onto your baking sheet(s) and pop them back into the oven for 5-10 minutes to set the sauce onto the wings.


Once cooled, enjoy!


Thank you so much for taking the time to stop by, I greatly appreciate it

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Until Next Time,





Jumbo Vegan Ginger Molasses Cookies

Hello everyone,

Welcome to…………


This recipe was inspired by my mother. She shared a story from her childhood with me about her and her older sister. They would each get 10 cents as allowance money from their parents. She said that from time to time they would get 25 cents and when they did they would feel like the riches, girls in the world.

They would take their allowance money and head to the local country store and treat themselves to Ginger and Molasses cookies which were 2 for 1 cent, a soda, and peanuts. Walk down the road and sit on the steps outside the church they attended and enjoy their treats all to themselves. I love the way my mom lit up as she told me that sweet little story.

So, I decided to try and replicate one of her favorite childhood special treats with my own little twist!

Let’s dive into the recipe…..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)


2  1/4 C organic all-purpose flour

2 tsp baking soda

1/4 tsp pink Himalayan sea salt

1 tsp organic cinnamon

1 tsp organic clove

1 tsp organic ground ginger

6 Tbsp organic vegetable shortening

1 C firmly packed organic brown sugar (DIY recipe here)

1/4 C organic cane sugar

1/4 C organic un-sulphured blackstrap molasses

1/2 C organic applesauce


This recipe yields 12 jumbo cookies.

  1. Line a baking sheet with parchment paper.
  2. Preheat oven to 350°
  3. In a medium bowl combine flour, salt, baking soda, ginger, clove and cinnamon. (Set aside for now.)
  4. In a large bowl and using a hand or stand mixer cream together shortening, sugars, applesauce, and molasses. Mix until smooth and combined.
  5. Add your flour mixture a little at a time. Use your mixer on the lowest speed to combine. Repeat until all of the flour mixture is evenly combined and your dough is formed.
  6. Using an ice cream scoop, scoop your dough onto your cookie sheet. Space them 2″ apart. Press the cookies slightly using the back of your ice cream scoop. *Optional you can sprinkle a little cane sugar.
  7. Bake for 12 to 15 minutes.  Allow them to cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack to completely cool for an additional 10- 15 minutes.



Now it’s time to enjoy your labor of love!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,


Dark Chocolate & Ginger Cookies

Hello everyone,

Welcome to Tasty Tuesday……

This post is just me sharing something new I tried while doing my weekly grocery shopping. I make it a point to put at least 1 new item in my cart weekly.


These cookies are soooo delicious. I’m glad that I gave them a try on my last grocery shopping trip. I have to say Trader Joe’s always has something great and new to try.


What new item have you tried on your most recent grocery shopping trip?

* Please note this is not a sponsored post. I will always mention if a post is sponsored.

Thank you for stopping by.

Until Next Time,

Sewloveable ☺