Some things are just meant to be: food contributor, Libby, sent me this delicious family recipe, and less than 24 hours later, Victoria emails a handful of us suggesting a blogger holiday cookie post swap. Genius/amazing timing. Keep reading for the recipe for these molasses crinkle cookies, plus links to nine more cookie recipe posts (omg, pinning!) by many of my favorite ladies on the interwebs. Happy holidays!
Despite being fairly competent in the kitchen, I do not make beautifully decorated cookies. Mine look as if a koala had raided the kitchen. I’m more of a “roll ‘em into balls and dip ‘em in sugar and call it a day” gal – which in a busy December is kind of what I’m looking for. These molasses cookies are the soft, chewy, gently spiced sort. My mother prefers the crispy, snappy, knock you off your feet with their ginger punch kind but not me.
I grew up making these and stuffing them in big winter coats and feeding them to my pony, Magic. It taught him to always go through my pockets like a hopeless pick-pocket. I loved every second of it, as he loved devouring these cookies. We both had quite the sweet tooth. I’m not quite sure where the original recipe came from – I asked my mom hoping to give it proper attribution -so the most I know is it first came to my mother from a friend in 1985. The original is Xeroxed from a spiral notebook. They are amazing cookies; no fuss, delicious and perfect this time of year.
Click through for this delicious homemade recipe + a link-up of nine more new cookie recipes you don’t want to miss… Keep Reading —>>
Some of us are working today, some of us are not. Some of us are recalling veteran’s in our lives, and others might not know many. Regardless of where are you right this moment and how many veterans you know — truthfully, I personally know very few — I’m deeply grateful and honored for their service and what they, and their families, have sacrificed for the big and little moments we often take for granted. There’s way more to this holiday than taking advantage of holiday sales (though nothing wrong with that)… but maybe this year also take a moment to be grateful for the freedoms we have, and those who fought for them, and continue to fight for them daily.
Anyone in your life particularly close to you that you’re thinking about today?
PS: U.S. Department of Veteran’s Affairs has created this #honoringvets initiative where you can share your message of gratitude. Very cool! {image}
Wishing you a happy, safe 4th of July with your family! important to also remember our Independence and celebrate and honor those who fight for our freedom each day. It’s something I need to pay tribute to on more days than holidays… it’s incredible what so many do to preserve our freedom, and the sacrifices their families also make along the way.
I started the 4th festivities last night with a red, white and blue pre-4th party with friends and neighbors — it was great to take a break from an insane short work week — and today I’ll be at the West Palm Beach 4th on Flagler celebration (it’s the picture above), possibly the gym and/or pool in the morning, and then will catch fireworks closer to home with our little girl (it’s everything to watch her face light up). What are you up to for the 4th?
PS: Looking for a last-minute treat? Try these (love!), or make this red, white and blue cocktail, or these firecracker jello shots(pop rocks make it so it’s like firecrackers in your mouth! so fun!).
Have I shared with you that I’m a bit fanatical when it comes to peanut butter? No joke, I eat a pb + j sandwich every single morning. I’ve been wanting to make peanut butter cookies for ages so finally went for it after seeing a cookie contest in Parade mag this past weekend. The perk is that these are gluten free, which I tried all fall (maybe oddly, I’m now doing a “low-gluten”/emphasis on healthy, whole foods lifestyle) so these are perfect. They can be a bit flaky, so base your cooking time accordingly.
Ingredients:
1 cup sugar
1 cup peanut butter
1 egg
1 tsp. vanilla extract
1/2 cup crushed peanuts
optional: I’m definitely trying chocolate next time with this. Just saying!
Directions:
Preheat oven to 325.
In a bowl, beat sugar, peanut butter, egg and vanilla extract.
Place small scoops of the batter (approx. 24) on a cookie sheet covered in parchment paper. TAGG tip: when working with a sticky batter, spray your scoop/spoon with non-stick cooking spray; much easier.
Bake for approx. 12 minutes, or until brown. Remove, let cool for a few minutes and then transfer to a wire rack to cool completely.
