Spiced Cookie Bark

Spiced Cookie Bark

1 c. flour
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1/4 tsp. rum extract
3 T. coarse sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Optional:
1/4 c. white chocolate chips

Heat oven to 375 degrees.  Line a 15"x10"x1" baking pan with aluminum foil, extending the foil over the ends; spray the foil lightly with non-stick cooking spray.
Combine flour, baking powder, 1/2 tsp. cinnamon, salt and 1/4 tsp. nutmeg in a bowl; set aside.
Combine sugar, melted butter, vanilla and rum extract in another bowl; stir until well mixed.  Add the flour mixture to the sugar mixture; stir until combined.  Press the dough evenly into the prepared pan.
Combine the coarse sugar, 1/4 tsp. ground cinnamon and 1/4 tsp. ground nutmeg in a small bowl.  Sprinkle over the dough.
Bake 10-12 minutes or until the edges are light golden brown.  Cool in the pan for 5 minutes.  Remove from the pan to a cooling rack, using the foil ends.  Cool completely.
Break the bark into pieces.  Store in an air-tight container.
Optional: melt the white chocolate and drizzle over the cooled cookie bark.  Let the chocolate set before breaking into pieces.

Pasta with Shrimp and Mango - needs picture added to Dropbox

Pasta with Shrimp and Mango

12 oz. penne pasta
1 lb. peeled, cooked shrimp
1 1/2 c. chopped, peeled mango
1/2 c. chopped fresh cilantro
1/4 c. chopped red onion
2 tsp. grated fresh ginger
1/2 c. extra virgin olive oil
3 T. white wine vinegar
5 tsp. Caribbean Jerk marinade

Cook the pasta.  While the pasta is cooking, cut the shrimp in half lengthwise.  Combine the fresh ginger, olive oil, vinegar and marinade.  Drain the pasta.  Add the shrimp, mango, cilantro, red onion, and the olive oil mixture.  Serve immediately.