Happy Holidays everyone! Can you even believe that the holidays are actually here? I am still in a bit of shock that time just zips by so quickly. Hubby and I love this time of year. Our house is all decorated and we simply enjoy sitting by the tree with a glass of wine. One thing about us is that I like the white lights and hubby enjoys the colored lights. If you have the same situation in your house, I have the perfect solution for you. We have a tree that has dual colored lights – at the simple click of a switch can be white lights and then touch it again and we have colored lights.
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It is month number two for the Blogger C.L.U.E. Society and I am excited to have been assigned to Susan from Create Amazing Meals. The Blogger C.L.U.E. Society is somewhat of a secret society for food bloggers. We are set up with another food blogger and have to sift through their blog to find a recipe that fits the monthly challenge. For December, it was to choose a recipe that your Grandmother would have made. I chose her Ginger Snaps. Susan loves to cook, travel and frequent the weekly farmer’s markets. I can sense that she is fun to be around and simply loves life – you get that sense from her blog.
My grandmother passed away in 1996 and I loved her dearly. I have a chocolate chip cookie recipe that has been passed down that I still make to this day that was from her. These Ginger Snap cookies would have been right in her wheelhouse. I added the candied ginger which kicked up the flavor ten fold. Thank you Susan for a great recipe!
Ginger Snap Cookies
2 teaspoon Ground Ginger
½ teaspoon Ground Cloves
½ teaspoon Ground Cinnamon
½ teaspoon Ground Cardamom
3 ½ Cups Flour
1 Tablespoon Baking Soda
½ teaspoon Pepper
10 Tablespoon Butter, Room Temperature
1 Cup Sugar
½ Cup Brown Sugar
½ Cup Molasses
1 Cup Candied Ginger
Preheat oven to 350 degrees.
Toast the spices in medium pan for 2 to 3 minutes and let cool. In a large bowl add the spices, baking soda, flour, salt and pepper and mix. Set aside.
In a stand mixer, add the butter and beat until fluffy. Add the white and brown sugar and mix well. Add one egg at a time until incorporated. Next add the molasses and mix well. Slowly incorporate the flour mixture until incorporated. Add the candied ginger and mix.
Use a small ice cream scoop and place onto baking sheet with at least 2 inches apart. Bake for 10 to 12 minutes. Cool on a baking rack.