Mo Cookies!

IMG_7761Happy Wednesday!  Boy, do I not feel like working on this blog right now.  I can think of 1000 other things I need to do.  But, I told you I would write out the Soft Ginger Cookie recipe.

Some promises are not easy for me to break.  Did I promise this?  I would have to go back and check my writing.  But I do know that I said I was going to do it.  When I say that I am going to do something, it is my language of love to do it.  Expectations can be so titillating or so, so disappointing.   Now, I don’t think if I didn’t get this blog out that you guys would cry (or notice).  But, I never know.  And I do not want to dishearten one soul.  😉

So, here goes!

Soft Ginger Cookies

Ingredients

2 1/4 cups flour

2 teaspoons ground ginger

1 tablespoon fresh grated ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

pinch of kosher salt

3/4 cup butter (room temperature)

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

Raw Sugar for rolling over top (optional)

Directions

Preheat oven to 350 degrees F.  Begin mixing your butter and sugar.  While is mixing add flour, ginger, baking soda, cinnamon, cloves, and salt in another bowl.  (I didn’t have time to sift the flour today and the cookies came out just as divine.)  Set this aside after giving it a stir with a fork.  Go back to butter and sugar mixture and it should be pale and fluffy.  Add in egg, water, molasses.  When this is mixed, turn mixer down and add in flour mixture.  Shape dough in a ball and pat raw sugar on top or scoop out small half-dollar balls for baking.    Bake for 10 minutes, then cool for 5 min.  Freeze or refrigerate the dough for drop in guests!

My eyes feel heavy.  Whew, I am tired.  Looks like we are having Soft Ginger Cookies for dinner tonight.  Here’s to that!

 

 

 

Autumn + Cookies = Perfection

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Warm up the fire places!  It is the first day of fall.  School is back in full force, the catering business is getting ready for high season, and all is well with the world.  Well, all is good minus the Republican candidates for Presidency, but we aren’t getting into politics!

I just recently had my first menus printed.  I know that may sound crazy since we have been in business for 4 years (yes, FOUR years!).  But, everything has been either word of mouth, the website, or individual menus that are emailed.  I can’t tell you how excited I am to hold them and pat them and pet them!  They are really so beautiful.  Thank you to the fabulous graphic artist, Jenn Streck!  It is funny how a menu makes me feel all professional inside, as if I haven’t been catering for weddings of 200 plus people.  This is a prime example of the littlest, simplest things that can matter so much.

Another thing that can matter so much is a simple delicious cookie.  And at this time of year, cookies are very important.  We can make them and store them in the freezer for the moment we need them most, like that school function we forget about or the random kids that end up at our house on a Friday night.  I love how baking a batch of cookies warms up the house with the oven temperature and the aroma.

So, let’s get baking.  My two favorite cookies this fall are  the lovely and ever so simple Chocolate Chip Cookie and the spicy, soft Ginger Molasses Cookie.  Today we will get the Chocolate Chip Cookie recipe out.  Look for our Ginger Molasses next week if I can get my blogging life together.

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G&H’s Chocolate Chip Cookie

Ingredients

2 cups flour

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

3/4 cup unsalted butter, melted

1/2 cup dark brown sugar

1/2 cup light brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

2 eggs

1 cup Ghirardelli bittersweet chocolate chips

Directions

Preheat the oven to 350 degrees F and line your baking pan with parchment paper.  In a standing mixer, mix your melted butter with your three sugars.  While this is mixing on high-speed, in a separate bowl mix together your flour, baking soda, and salt.  After the butter and sugar mixture turns a pale brown, about 5 minutes, add in your eggs one at a time and then your vanilla.  After this is incorporated, turn the mixer to low and add in your flour mixture slowly.  Don’t over mix, just until flour is incorporated.  Turn mixer off and hand mix in your chocolate chips.   Drop a tablespoon size of cookie dough on your parchment paper and bake for 13-15 minutes or until toasty on the sides.  Lastly, try not to burn yourself when eating them too soon after coming out of the oven.

I hope you all enjoy the beautiful Autumn weather immensely with a good simple cookie.  Here’s to the best Chocolate Chip Cookie!  Cheers!