23 December 2011


I was really sick.  Then my dog arrived from the mainland, FINALLY!  Been busy.  And too lazy to post I guess.

12 December 2011

I Think Pinterest Stole My Love...

...from my blog!

I feel like I haven't been keeping up with my blog AT ALL since my computer crashed (about a month ago).

I have been spending A LOT of time on Pinterest!  I'm going to try to do better updating my blog.  I just haven't been "in to it" for some reason.  This Christmas rush has really been wearing on me as well.  Usually I'm excited about Christmas, but this year I was totally unprepared.  Better planning next year, including making cookie dough and freezing it in advance,  purchasing non-perishable foods in advance for Thanksgiving and Christmas, and finishing all Christmas present projects well in advance of December.  If I haven't mailed your gifts yet or you are thinking, hey, where's my stuff- I'M WORKING ON IT. :-)

Merry Christmas everybody, I will blog when I can!

The Great Food Blogger Cookie Swap!

I'm very excited, as today is the day to post our recipes for
The Great Food Blogger Cookie Swap of 2011!

My cookies are well on their way to their respective homes, and I can report today that I received my first cookie shipment!  I will be posting the cookies that I received all in one blog once they are all received!

Spiced Ginger Cookies
*recipe from Food & Wine magazine, November 2009*
(makes ~ 4 dozen cookies)
2 1/4 cups all-purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp freshly ground white pepper
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1/3 cup honey
1 cup turbinado or coarse sugar

1)  In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, slat, allspice, and white pepper.  In a large bowl, using an electric mixer, beat the butter till creamy.  Add the granulated sugar and the light brown sugar and beat at medium0high speed until light and fluffy, about 2 minutes.  Beat in the egg and honey.  Beat in the dry ingredients at low speed until combined.  Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 minutes.

2) Preheat the oven to 350 degrees.  Line 3 baking sheets with parchment paper.  Spread the turbinado sugar on a plate.  Roll the dough into 1-inch balls and roll generously in the turbinado sugar.  Transfer to the baking sheets, about 1 1/2 inches apart.  Using a flat-bottomed glass, press each cookie to a 1 1/2-inch round.  Working with one baking sheet at a time, bake the cookies for 15 to 16 minutes, until they are deeply golden and the tops are cracked.  Cool the baking sheets on wire racks!

The following lovely blogs will be receiving these cookies, so please join me in checking them out!