There were lots of you who liked the idea of participating in a blog-ring of sorts where we pledge to show more of our real-life on our blogs. So I give you: Moments. If you'd like to participate, here are the guidelines: try and be as authentic as you can. You don't have to post photos of your messy house or tell us your most embarrassing moment (unless you want to). I'm just asking that you keep reality in your mind when you post. That's it. Feel free to send me your link if you haven't already and I'll add you. Here's my entry for today.
I'm feeling a little vulnerable about the sharing so go easy on me. (If you look closely you'll see, Spongebob and Elmo on the floor, My copy of Portland Through the Lens, a hat on the knitting needles, a big-boy computer and a little-boy computer, my reading glasses and Ginger-the-Cat's hind leg.)
Now, onto what you really want (even if you don't know it yet). The recipe for the cookies in the picture. Do yourself a favor, make these cookies. These are the chewiest spiciest ginger-iest mollasses-iest butter-y most delicious cookies. Ever. The recipe was shared with me a few years ago by my friend Heather (who is famous in certain circles for said cookies) and since then they have become the epitome of fall baking in our house.
Let me give you a little background about the cookie-eating-habits of my family. It's all chocolate chip all the time around here. I make something else, they ask where the chocolate chips are. I stray from my usual recipe, they ask why I bothered. Three nights a week, without fail, Sean (Jake's father) comes over for one reason or another and walks directly to the cookie jar. If there are no chocolate chip cookies in the jar he emerges from the kitchen with a sad puppy look on his face and goes about his business all pouty-like. When he finds cookies, it's a different story entirely. The problem here is that I'm not as big a fan of the chocolate chip as they are. I like them fine on occasion, but my heart belongs to the oatmeal raisin. But I digress. The point is that even with all that chocolate chip love, they give it a rest for a while when it's ginger molasses season. Even Sean.
Here's the recipe. A few notes: this recipe makes a lot of cookies but don't bother halving it, you'll eat them all. Or give some to your neighbors—they'll take in your trash cans for a year. There's lots of butter in these cookies. Don't skimp or substitute. I promise, you won't regret it. That's it. Now go make them—you can thank me later.