Easy Icecream Parfait

I don't have a picture for this one, but we just tried it last night and it was to die for. Plus it's ridiculously easy. Simply layer icecream, crumbled ginger snaps (preferably the Ivy Bake recipe--which are the best I've ever had), banana slices, and chopped toasted pecans in a cup or dessert dish, put in the freezer for 10 minutes until chilled, and enjoy. I did two layers in some glass cups, and the result was both beautiful and delicious.

For variations, try baked apple slices (cook a peeled and cored apple in a bowl--with 1/2 an inch of water and covered with plastic wrap--in the microwave for 3 minutes until tender) or peaches instead of bananas.

Ivy Bake Gingersnap Cookies

These will change your life. They changed my husband's. He said he wasn't a fan of gingersnaps until he had these. And in this parfait dessert, they're like crumbled bits of heaven in your mouth. (Plus, when you're making them, the ridiculous amounts of spices look really pretty before you mix them in.)

Ingredients:
3/4 cup shortening
1 cup light brown sugar
1/4 cup molasses
1 egg 1 tsp cloves
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. ground ginger
2 cups flour
sugar

Directions:

Preheat oven to 350. Cream together shortening, sugar, and molasses. Add egg, baking soda, salt, and spices; mix until well blended. Add flour and mix until combined; chill (or not). Roll dough into 1-inch balls and then roll in sugar. Place 2 inches apart on a greased baking sheet. Flatten slightly with fingers. Bake for 6 to 8 minutes or until cookies appear slightly cracked. Makes 2-3 dozen.