Soft Lemon Ginger Cookies



This summer, I had the opportunity to serve as a camp counselor for several weeks at one of my favorite places in the world- Massanetta Springs Camp and Conference Center. As is tradition, on the counselors off night, we all ravenously roll into town looking for some non-camp food, always ending the night in a trip to Klines, the local ice cream dive.

Klines is known for having a flavor of the week. That last delicious week of summer, and my last week as a counselor, the ice cream flavor of the week was Lemon Gingersnap. Sounds divine, right?

Now, I know the beauty of lemon and ginger combined- I shared it with you all in my favorite Lemon Ginger hummus recipe (goooooood stuff y’all). However, for some reason, I had never thought of throwing lemon and ginger together in dessert form. Literally, what was I thinking?!

As I slowly enjoyed my Lemon Gingersnap waffle cone, my mind immediately jumped to these cookies, imagining a delicious spiced gingersnap cookie, dipped in a sweet citrusy lemon glaze. MMmmmmm!

Thus, in memory and celebration of summer, I’d like to introduce you to an ‘A Rented Kitchen’ original recipe, and my new favorite cookies- Soft Lemon Ginger Cookies.

You all should seriously try this.

With love,

A Rented Kitchen



Cookie Ingredients:

  • 2 ¼ cup all purpose flour
  • ½ cup brown sugar
  • ½ cup white sugar + 2 Tablespoons
  • 1 teaspon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon vanilla
  • 1 egg
  • 1 Tablespoon water
  • ¼ cup molasses
  • ¾ cup margarine, softened

Glaze Ingredients:

  • 3 cups powdered sugar
  • Zest from 1 lemon
  • Juice from 1 ½ lemons
  • 3 teaspoons skim milk


  • Preheat the oven to 350˚F.
  • In a large mixing bowl, cream the margarine and sugars until light and fluffy. Add the egg, and continue mixing. Once thoroughly combined, stir in the molasses and water. Set aside.
  • In a separate bowl, combine the dry ingredients. Once combined, add the dry ingredients in increments to the wet ingredients, stirring thoroughly as you go.
  • Using a spoon, form walnut sized balls of dough, and roll each ball in the remaining 2 Tablespoons of sugar. Place the dough balls on an ungreased cookie sheet, two inches apart, and use the back of the spoon to flatten the cookies.
  • Bake for 8 minutes (they should be soft when removed from the oven!), and allow to cool before dipping in icing.
  • While the cookies bake, combine the icing ingredients in a small bowl. Once each cookie is room temperature, dip half of the cookie in the icing, being very careful while doing so, to prevent the soft cookies from breaking.
  • Lay the dipped cookies on an aluminum foil covered baking sheet and chill for 20 minutes, or until the icing firms up.
  • Eat and enjoy!



Notes and Tips!:

  • Source: A Rented Kitchen
  • Like this recipe? Check out these other delicious cookie and dessert recipes form ‘A Rented Kitchen!’ (Recipe links found below):

Ginger Peach Sweet Tea




I don’t know what it was that made me get so into making beverages- the mason jar movement, turning 21, a deep hatred for aspartame?

Whatever it was, in the last few years I have absolutely loved concocting my own yummy, fizzy, fruity drinks- of which this recipe is a perfect example.

In my opinion, summer seems to be the perfect time to whip up a new and fresh beverage of choice, because who doesn’t love the idea of sitting on the porch with a nice glass of ice tea? Or, more realistically in our busy world, who doesn’t love the idea of walking in the door after running errands in the heat and having something chilled and refreshing to sip on? You do, you know you do.

Thus, I bring you my new favorite drink- Ginger Peach Sweet Tea. This pitcher contains so many of my favorite flavors, I could literally drink all of it in one sitting if I did not pay attention! It’s that good.

Invite a friend over, get a glass, kick off your shoes, and enjoy the taste of something homemade for a minute. You’ll be glad you did.




  • 3 family-size tea bags
  • 2 cups loosely packed fresh mint leaves
  • 1/2 (12-oz.) can frozen lemonade concentrate, thawed (I accidentally made the lemonade, then added the tea/mint/sugar to it)
  • ½ cup sugar
  • 1 (1-liter) bottle ginger ale, chilled
  • 1 (1-liter) bottle club soda, chilled
  • Optional: fresh peach wedges for garnish


  1. In a medium saucepan, boil four cups of water. Once boiling, add the tea bags and mint leaves, and continue boiling for one minute.
  2. Remove the pot from heat, and stir in ½ cup sugar and ½ cup additional water, stirring until the sugar is melted.
  3. Once the sugar is melted, return the lid to the pot, and allow the tea and mint leaves to steep for 10 minutes.
  4. Meanwhile, prepare the lemonade using the lemonade concentrate, as instructed.
  5. Once the tea is done steeping, discard the mint leaves and tea bags, and add the tea to the lemonade pitcher.
  6. Chill until ready to serve, and then stir in the ginger ale, club soda, and peach wedges. Enjoy!



Notes and Tips!:

  • Adapted from: Southern Living
  • Like this recipe? Try these other delicious beverage options from ‘A Rented Kitchen’! (Recipe links found below):

Lemon Ginger Hummus



I’m going to be honest; I think hummus is significantly over priced. Try and argue with me, bring it on. A little bit of hummus for almost $4 or $5 dollars? No thanks.

Therefore, this college girl has become a BIG fan of making hummus. Hints, I am here to introduce you to my fourth hummus recipe on ‘A Rented Kitchen’.

I don’t think you understand how delicious and refreshing this combination of lemon and ginger is until you try it. Therefore, get on that readers! Go make this hummus, save yourself a ton of money, come back and see me, and have a happy weekend!

XO, a rented kitchen




  • 30 ounces of chickpeas, drained and rinsed
  • 2 Tablespoon Tahini
  • 2 Tablespoons water
  • 3 Tablespoons olive oil
  • 2 medium lemons, juiced and zested (or 7 Tablespoons lemon juice)
  • ½ teaspoon salt
  • 1 inch piece of ginger, peeled and minced finely
  • Pepper to taste


  1. Combine the tahini and lemon juice in a large food processor (you will probably need to stir the tahini with a knife, as it often separates in the jar). Blend together for roughly 1 minute.
  2. Add the chickpeas, olive oil, and lemon zest to the food processor. Process until smooth, adding additional liquid to reach desired texture.
  3. Chill in the refrigerator for about an hour, to allow the flavors to socialize.
  4. Serve and Enjoy!



Notes and Tips!:

  • Adapted From: 28 Cooks
  • How to enjoy hummus? Try it with raw vegetables, pita chips, tortilla chips, on a sandwich, or with an egg sandwich! The options are endless!
  • Like this recipe? Try these other delicious hummus recipes from A Rented Kitchen! (Recipes below):

Ginger Hot Chocolate



To say I’m a hot chocolate fan would be an understatement. I am such a chocolate addict, that no matter the season, you can find me sipping on some hot chocolate. It’s embarrassing really.

Despite my huge love of this delicious beverage, I have never tried my hand at making homemade hot chocolate.  I’m on a mission to change that.

Thus, for the next few days, I am going to be posting several new and delicious homemade hot chocolate recipes. Yesterday I posted Pumpkin Hot Chocolate (AKA Christmas in a Cup!), and tomorrow I’ve got some delicious Coconut Hot Chocolate coming your way!

However today, I present to you, Ginger Hot Chocolate. I am not one of those people that loves to chew on candied ginger, so I was a little concerned I would not like this recipe, but it was delicious! By using cocoa powder at the chocolate source, this recipe has a slightly darker and more bitter taste than the Pumpkin Hot Chocolate, which used melted chocolate chips.  The ginger taste was there, but it was not overwhelming. Instead, there’s a little salty kick in every delicious sip.

If you love dark chocolate, ginger, and/or sea salt- this drink is for you.

Enjoy, and make sure you check back tomorrow for the next scrumptious hot chocolate recipe!

Love, A Rented Kitchen




  • 3 cups milk (soy, almond, dairy- your choice!)
  • 3 Tablespoons brown sugar
  • ½ teaspoon ground ginger (more if you really love ginger!)
  • ¼ cup cocoa or cacao powder
  • Generous pinch of sea salt
  • 1 teaspoon pure vanilla extract
  • 2-3 ginger candies (optional)


  1. In a medium saucepan over medium-low heat, heat the milk until warm.
  2. Whisk in the cocoa powder, sea salt and ginger until smooth and fully incorporated.
  3. Once the milk is hot enough, remove the pot from the heat and stir in the vanilla.
  4. Rub a ginger candy along the rims and inside of your mugs and then fill with the cocoa. (I do not advise leaving the candy in the mug, as it will get mushy and weird).
  5. Optional: top with whipped cream or marshmallows! Enjoy!



Notes and Tips!:

  • Yield: 2 Servings
  • Source: Minimalist Baker
  • The original recipe called for  2 cups milk and one cup water. I used 3 cups of milk and no water, just because I read it hastily and measured it out incorrectly. However, it tasted fine that way! Thus, do whatever you prefer!

Crunchy Thai Quinoa Salad with Ginger Peanut Dressing



I have an internship now. As a senior in college, my professors want their students to know what it feels like to be working out in the real world.  Thus, I went and spent too much money buying some business-casual clothes (as compared to my norm of oversized sweaters and cotton everything!), and got to work!

What I did not realize about having an internship from 9-2 three days a week, is that similar to high school, I had to pack a lunch. What?!

This process has been the most comedic of all, because I somehow manage to forget almost every single morning, and end up packing a bizarre assortment of random foods. For example, a few weeks ago I took those vegetarian homemade pigs in a blanket to work with fruit snacks and pretzels- real professional, I know.

This absolutely fantastic salad was made in an attempt to have something nutritious and delicious, that doesn’t make me look like I have the eating habits of an 8 year old as well. You win some, you lose some.

So here’s my advice: Whether or not you are considering making this dish for your family dinner, a potluck, or your lunch at work- Do IT! This salad is absolutely addicting. You’re welcome in advance.

Happy cooking!

Love, a rented kitchen.



Salad Ingredients

  • ¾ cup uncooked quinoa
  • 1-2 cups shredded red cabbage (depending on how much crunch you like! I went with 2!)
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 1 cup shredded carrots
  • ½ cup chopped cilantro
  • ¼ cup diced green onions
  • ½ cup cashew halves or peanuts (honey-roasted is good)
  • Optional: 1 cup edamame or chickpeas
  • Fresh lime, for a bit of tang

Dressing Ingredients:

  • ¼ cup  peanut butter
  • 2 teaspoons freshly grated ginger
  • 3 Tablespoon soy sauce
  • 1 Tablespoon honey (use agave if vegan)
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • Water to thin (if necessary)


  1. Quinoa: Prepare the quinoa by rinsing the quinoa with cold water in a mesh strainer.  Then, add 1 ½ cups water to the quinoa in a medium sized saucepan, and bring to a boil.  Once boiling, reduce the heat to low, cover, and allow to simmer for 15- 20 minutes, or until all the water has been absorbed. Then, fluff with a fork, remove from heat, and allow to cool for 10 minutes.
  2. Meanwhile, while the quinoa is cooking, prepare the dressing.  Microwave the peanut butter and honey (or agave) in a microwave safe bowl for 20 seconds.
  3. Add the ginger, soy sauce, vinegar, sesame oil, and olive oil to the peanut butter, and stir until smooth and creamy.
  4. Add the dressing to the quinoa, and then fold in the red pepper, onion, cabbage, carrots, and cilantro.
  5. Top with cashews or peanuts and green onions.
  6. Serve chilled or at room temperature with lime wedges!


Notes and Tips!:

  • Source: Monique from Ambitious Kitchen
  • If you want a thinner dressing, add about teaspoon of water and/or oil to the dressing mix!
  • One perk to this recipe- the quinoa absorbs the flavors of the dressing and tastes even more flavorful after a few hours/days! So go ahead, make your dinner in advance, you over achiever.
  • Like this recipe? Try these other delicious dishes from ‘a rented kitchen’! Check below for the recipes!