Old-Fashioned Gingersnaps

Pin It

When I'm craving gingersnaps.........these are the ones!

 

They're that perfect combination of crispy and chewy.

Great balance of flavor and they bake up perfectly.

Linked with Weekend Potluck and Foodie Friday
and Thursday Favorite Things Bloghop.

Old-Fashioned Gingersnaps

2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup butter, softened
1/2 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/4 cup molasses
1 large egg
1/4 cup sugar for rolling

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Add molasses and egg; beat until well incorporated. Add the flour mixture in batches and mix until combined.

Add the 1/4 cup sugar to a bowl. Roll the dough into balls that are 1 inch in diameter, then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Remove cookies and cool on wire racks.

Best Cheeseball Ever

Pin It

You know what this is?

Only the best cheeseball EVER!!!!!!

I first tried it at a Christmas party many many years ago and fell in love.

I make it 2-3 times through the holiday season every year.

Here's all you do:

Beat together.....

3-8 oz cream cheese, softened

4 oz mushrooms, chopped

4 oz black olives, chopped

2.25 oz jar of dried beef, chopped

2 1/4 tsp Accent

3 green onions, green part only

Serve with whatever you like.....Clubhouse crackers are my favorite.

That's it and it's totally AWESOME!

Linked with Full Plate Thursday,  Foodie Friday and Weekend Potluck.

Butter Toffee

This has to be one of the easiest candies ever.

4 ingredients and SUPER DELICIOUS! Sweet, crunchy, buttery and chocolatey.

I've been making this recipe for 20 years and counting. It just screams Christmas and it's great for gift giving!

I guess, if you wanted, you could use almonds and call it Almond Roca, I've just always made it with pecans, man. I have used different chocolate though, chips work great. Next time I may have to make it with some dark chocolate, like Ghirardelli. Yum.

Make sure you get the chopped nuts down before you start the toffee. 

Your pan will need to be ready. Speaking of pans, isn't mine great? 

I had some leftover dark brown sugar. I think I like it better than light brown sugar, deeper flavor.

Spread it out immediately after pouring into the pan. It starts to set fast.

Put the chocolate on while it's still warm. I just smear it around with my finger.

Perfectly delicious!

How cute is this! I do so enjoy all my holiday towels. They make me smile.

The chocolate will firm up, I just didn't have that kind of time. I guess it actually doesn't take that long, I just didn't want to wait.

Butter Toffee


1 cup (2 sticks) of butter
1 cup brown sugar
1 cup pecans, chopped
2 Chocolate Bars (I used Hersheys)

Butter a 9x9 baking dish or that size on a baking sheet and sprinkle on 1/2 cup of the chopped pecans.

Melt the butter in a large saucepan; add sugar and mix well. Bring to a boil, stirring constantly to 290*, or if you don't have a candy thermometer, boil for 12 minutes.

Pour over the nuts, spread out in a sheet to cover. When set but still warm put the chocolate bars on top and spread as chocolate melts. Sprinkle on remaining nuts. Cut or break into small squares.