|Event # 1|
Usually the unknown in ventures is daunting, but I'm feeling pretty confident that no matter how successful we are it's no match for the fun interest we all share.
|Event # 2|
Although this weekend was a lot of fun, and I absolutely can't wait until our next event, I'm thrilled to be home with my family.
Special performance today by the kids at "Church on the hill".
I know this is horrible lighting, but it was the best I could do. I hope you can tell who my baby girl is singing so confidently, and sporting her red dress from two years ago.
Catching up on her "I am thankful for Christmas countdown" was on the list of family time today.
What with all of that done, and cooking should seem far from my mind, my apron seemed to wrap itself ever so gently around my waist.
For those of you who can appreciate a good ginger cookie, these are for you. Don't call them ginger snaps though, these spicy sweet delights are soft and chewy, with a little crisp around the edges.
Are they calling your name? Here's the recipe.
Ginger Cookies (inspired by food network kitchen)
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon fine salt
- 5 cracks freshly ground black pepper or 1/8 tsp cayenne
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar, plus more for rolling the cookies
- 1/4 cup brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup unsulphured molasses
Whisk the flour, ginger, baking soda, cinnamon, allspice, mustard, salt and black pepper(or cayenne) together in a medium bowl.
Beat the butter and the sugars with a hand mixer electric mixer on medium-high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg yolk and vanilla and beat on medium speed just until incorporated. Add the molasses and continue beating until the batter is an even light brown color, 30 seconds more.
Add the dry ingredients all at once, beating slowly to make a soft, smooth dough. Use a rubber spatula to make sure all ingredients are combined. Then beat again for 20 seconds. Cover the bowl with plastic and refrigerate the dough until firm, about 25 minutes.
Put about 1/2 cup sugar in a small bowl. With a cookie scoop or a small ice cream scoop, portion the dough into a slightly heaping tablespoon for each cookie. Roll the dough, by hand, into balls. Roll the tops of the balls in the sugar, and space them 2 inches apart on a cookie sheet lined with parchment paper. Refrigerate until firm, about 20 minutes. (Trust me these need to be chilled)
Preheat oven to 375
Bake until the top is crackly, and the insides peeking out through are dark and moist but not raw, about 9-12 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool completely.
Serve or store in a tightly sealed container for up to 3 weeks.
Justin poured a glass of milk, I had my cup of coffee, and Avery ate these just like they are. All with no guilt and a great end to the weekend.