gingersnaps & jam

if you happen to be looking for a very easy, nice & light dessert to whip up using ingredients that you probably have on hand any given day, then look no further. this is a recipe my mom made several years ago from an old issue of martha stewart and i immediately fell in love. there are endless flavor options from substituting different kinds of cookies and jam but some reason i can't get past gingersnaps and raspberry jam.

we also have a few random tidbits to mention today. be sure to check out the apr/may issue of Fine Cooking to see a great noodle article i styled along with the cover! we just picked up a bag of these amazing caramels at Marlow & Daughters and they sure didn't last long. also, if you twitter, look for us @picturenpancake - we don't tweet often but are trying to more & more. lastly, check out this fabulous article in the ny times about the coffee scene in new york - a perfect read as we sipped new orleans iced coffees from the newly opened blue bottle in brooklyn. have a great weekend!

Gingersnap & Jam Parfait

makes 4

3/4 cup raspberry jam

3 tbs lemon juice

1/2 cup sour cream

3/4 cup heavy whipping cream

1/4 cup sugar

3/4 tsp vanilla

1/4 tsp ground cardamom

1/4 tsp ground ginger

8 gingersnaps, crushed

whisk together jam and lemon juice and set aside. beat sour cream, cream, sugar, vanilla, cardamom and ginger until stiff peaks form. layer about 1 tablespoon whipped cream mixture, 1 tablespoons crushed gingersnaps and 1 tablespoon of jam. repeat and top with a dollop of whipped cream. enjoy!