Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.

From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs

Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Happy Birthday Dad Ginger Cookies!


My Dad and I have always been close and until this year, I’ve always been around to celebrate with him. It’s a little weird to have to ship him cookies, but he’s never been a birthday cake kind of guy (ok he likes cake, but he prefers a birthday pie or a birthday tower of brownies). So this year, I’m sending him a batch of his favorite cookies! I have made a lot of ginger cookies over the years, more than ever before last year since Wee One #3 loves them so much and this recipe is absolutely the best. This is my new go to for ginger cookies!

ginger cookies

Ginger Cookies via Food 52

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon ground cloves
3/4 cups unsalted butter, room temperature
3/4 cups packed dark brown sugar
1 large egg
1/2 cup unsulfured molasses
granulated sugar for rolling
Pretty standard recipe, it’s all about the quality of your ingredients! Whisk the flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves together. Make sure the spices are well combined in the flour. In the bowl of your mixer, cream the butter and sugar together for about 3 minutes – then add the egg and molasses. Stir in the dry ingredients and chill for an hour.

Preheat to 375, line your cookie sheet with parchment paper and roll the dough into tablespoon-size balls. Use the bottom of a glass dipped in sugar to flatten them. Bake for about 10-14 minutes. DO NOT OVERBAKE. They are crispy on the outside and just a little bit chewy on the inside. Perfect ginger cookies! I hope my dad loves them!

ginger cookies
ginger cookies
ginger cookies

1 Comment

  1. Natalie  •  Jan 16, 2013 @7:57 am

    Love anything ginger, especially cookies!!

    There’s just something about it right?! I really love it too!

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