It's snowy and windy outside but that didn't stop me and the dog from having a rollicking good romp around the backyard. It's the perfect sort of weather to come inside to tea and cookies -- but more on that later.
Even Richard was impressed with the amount of tracks through the freshly-fallen blanket of snow. As he looked out the kitchen window at our rompiness I think his exact words were: "My god."
She's awfully pretty but I have a confesstion to make: my dog is a great big bully. Her ambush of choice? Body-slamming little old ladies at the dogpark.
She's just so excited to see them. And they're so excited to see her. She does this flying leap towards you out of nowhere and somehow manages to punch you in the gut with all four paws in mid-air. She's done it to me a few times, but usually she saves it for the little old ladies. Why, you might ask? Well, because they're easier to knock over.
If a gal were to tackle a 200-pound full-grown man, she's likely to get herself injured.
It's something we're working on but we have yet to talk a granny into kneeing her viciously in the chest mid-body-slam.
And here's something else I was working on this morning. Big soft ginger cookies:
It's another recipe off the list of top twenty rated recipes on All Recipes. I didn't change a thing and they turned out just wonderful.
Big Soft GInger Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Oooooooh puppy puppy puppy puppy! She is getting SO BIG! Oh dats a good dawg. I was just looking through her tiny-puppy photos... they grow so fast! And now that I have my own kitchen, I can't wait to try that cookie recipe! (As soon as I have a working oven.)
Posted by: Kelly | February 19, 2008 at 08:38 PM
This winter we've discovered that the Chuck-it is also a wonderful snowball maker & thrower. Doesn't work with dry snow, but when the snow gets to a certain wetness the Chuck-it works like a really long-handled ice cream scoop. And you don't have to worry about losing the balls!
--Heather
Posted by: Heather | February 20, 2008 at 09:39 AM
Two words: shock collar.
I got the idea from a friend of mine with a human teen. :-)
Posted by: Val | February 20, 2008 at 01:03 PM
But Val, a knee to the chest is FREE.
Posted by: molly | February 20, 2008 at 05:54 PM
Thanks for the scoop (ahaha), Heather! I have a chuck-it, still in its packaging because I was going to save it for spring, but I'll haul it out now.
Posted by: molly | February 20, 2008 at 05:55 PM
What a cute puppy!! She has grown so fast. Maybe she will just grow out of the kung fu attacks.
And your cookies look delish. I am definitely going to be trying them.
Posted by: KJ | February 21, 2008 at 01:36 AM
Just subscribed. Looks like I will be enjoying some of your delicious recipes. Oh, and *really* cute puppy (from someone who *really* dislikes dogs).
Posted by: Gretchen Noelle | February 21, 2008 at 03:28 AM
Your puppy is too cute. And the cookies look good too.
Posted by: tami | February 21, 2008 at 08:29 PM
I love your dishes! I would love a toille set.
Posted by: Psychgrad | February 22, 2008 at 09:41 AM
Wow! What beautiful photographs and food!
I just have to say that I love your dog! Instant love!
I'm a budding photographer, I currently work as one of the expat photographers for a local travel and culture magazine here in Seoul. I've been asked to consider photographing food as well as my landscapes.
Keep up the good work! Your one I'll watch for weekly!
Felicia
www.nearandfar.wordpress.com
Posted by: Felicia | February 23, 2008 at 03:58 PM
That puppy is adorable. Almost as cute as those cookies. I enjoy baking those big ginger cookies, not only for the taste but also for the delicious scent they leave in my kitchen.
Posted by: amanda | February 24, 2008 at 07:43 AM
That has to be the most innocent looking puppy face I think I've ever seen. I think I'd need photographic proof that that pup could be naughty, lol. (even in an "I really want to knock you down just to lick your face" kind of way)
The cookies! This past weekend, my husband ran into the natural foods store in our neighborhood, and came out with a pack of 2 gorgeous soft ginger cookies that looked just like that. We immediately scarfed them down, and he asked me if I could find a recipe to make some for him. I think I just did! Thanks!
Posted by: Elle | February 28, 2008 at 05:29 AM
How soft are these cookies? And do they STAY soft?
I am searching for a truly soft (read: cake-like) ginger cookie that will actually stay soft longer than an hour or two. (Even properly stored)
Might these be what I'm looking for?
Posted by: Plantgurl | February 28, 2008 at 07:50 AM
hey plant gurl -- mine stayed soft for several days after baking. Other people have baked them after reading my post and theirs turned out fluffier than mine, probably even softer.
Posted by: molly | February 28, 2008 at 08:21 AM
Yeah mine turned out a little fluffier as well. They were still delicious. I made them smaller, too.
Posted by: Miss Scarlett | March 04, 2008 at 07:27 AM
She's just so cute though. How could anyone resist her? That face!
Posted by: Fatcatpaulanne | March 09, 2008 at 06:52 AM
Aren't these cookies the best!
Posted by: Rachelle "Mommy? I'm Hungry!" | March 19, 2008 at 02:00 PM