Ginger snaps

Hey all! Here's a quick post on some cookies I've been making for YEARS. They're ginger cookies, similar to the consistency of Starbucks: gooey centers (but not too gooey) and crispy outsides (but not too crispy!) and are very adaptable with some common baking-sense to be crispier or gooey-er. They can be small or large ( though bigger ones should have their balls pre-squished, rounded mounds, people!).... Without further adieu....

Gingersnaps
1) cream 3/4 cup shortening, 1 cup packed brown sugar, 1/4 cup molasses, and 1 egg until fluffy.

2) sift together 2 1/4 cups flour, 2 teaspoons soda, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon cinnamon, and 1/2 teaspoon ground cloves.

3) mix in sifted mixture to molasses mixture until incorporated

4) form into small (1 in diameter) balls, roll in granulated sugar, and place on greased baking sheet.

5) bake at 375 degrees for 12 minutes, until only slightly soft on top (or firm if you enjoy crispy ones!)

Happy baking!!

Simplified Sandwiches

So recently we've been all about sandwiches. Roasted, toasted, raw or with slaw, sandwiches it is. Partially because they're easy to eat (no rice or noodles required!) and partially because they're super-filling for my needy-nursing toddler who gets boob-clingy when hungry. So here's a little list of our favorite swamiches lately:

Peanut-butter and Jelly (claaaassic)
Cream cheese & cucumber
Cream cheese & apple w/honey drizzle
Cream cheese, sprouts, spinach & apple
Peanut butter, banana, & honey
And Myra's all time favorite: peanut butter chocolate chip. (She came up with it)

Have fun sandwiching, I know we will!!