Today was one of those days where the sky was brilliant. We’re almost at the height of our equinox – the leaves are growing more colorful by the day.
This is my lovely calender that I haven’t shown you all yet. It’s in German, which means it has German holidays on it, and the week starts with Monday instead of Sunday, like all European calenders. Awesome, no?
I made gingersnaps again today. Such an amazing feeling to work in the kitchen. I received multiple requests last time for the recipe – I’ve included it below.
Gingersnap Cookies – makes a lot… but I promise. You’ll eat them quickly. Especially if you have kids.
1C of Shortening
1 1/2C of Sugar
2 small eggs
3/8C of Molasses
3C of Flour
1 Tablespoon of Baking Soda
1/2 Teaspoon of Salt
1 Tablespoon of Ginger
1/2 Tablespoon of Cinnamon
Preheat the oven to 350. Cream shortening and sugar together. Add eggs and molasses. In a separate bowl, mix flour, baking soda, salt, ginger and cinnamon together. Add this mixture little-by-little to the wet ingredients. If the mixture is too sticky, add a bit more flour. (The consistency should be cookie dough-ish.) Have a small bowl of granulated sugar nearby. Take tablespoon-sized bits of cookie dough, roll them into a ball, and roll them in granulated sugar. Place them on a non-greased metal pan. The cookies should bake between 8-10 minutes, or till the edges are set and the tops are cracked. Don’t overcook them.
Finishing off the post – I had bunches more pictures to show you all. Then, my Flickr account decided that I couldn’t upload any more photos this month.
*cough* It’s not like I’ve been uploading photos or anything?
I shall be back tomorrow, with more photos. Think gorgeous photoshoots and more lovelies…
Until then, adieu.