Just when I’m all geared up to accept the chilly fall weather, it goes and turns into summer again. Which is not a bad thing except that the warm weather has brought out all of the stink bugs again.
I hate those creepy little things. I was enjoying going outside and not having to dodge those stupid things buzzing around. Thank goodness I already decorated outside for Halloween those few cool days we had last week. I’m always paranoid that they’re gonna get in my hair!
The front of our house gets a ton of sun and those buggers must love the sun. Once it gets warmed up, they’re all over the front of the house. And that makes getting in the front door without letting any inside a real feat. I’m like a prisoner in my house waiting for the sun to go down so I can go outside!
Even though it’s getting warmer again, I’m still in a fall baking mood. I’m not gonna let the 80° temps ruin my pumpkin, apple and spice mojo. So the other evening I baked some delicious molasses cookies. They’re nice and spicy, perfect for fall. And so, so soft.
Hubs destroyed these cookies in record time. They didn’t even make it past 48 hours before he devoured them all. Well at least I know this recipe’s a keeper. It sure got his two thumbs up approval!
Soft Molasses Cookies
from Gonna Want Seconds
2 and 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 & 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
1 & 1/2 sticks unsalted butter, room temp
1/2 cup dark brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup molasses
1. Preheat oven to 375°. In a large bowl; mix together the flour, soda, salt and spices. Set aside.
2. In electric mixer with paddle attachment, beat butter until smooth. Add the brown and white sugars and beat until fluffy. Add the egg, vanilla and molasses. Mix well.
3. Gradually add the dry ingredients on low speed just until mixed.
4. With a small or medium cookie scoop, scoop out dough balls onto baking sheet lined with silicone mats or parchment paper. Keep around 2 inches apart, they will spread. Bake for around 11 minutes or until edges become firm.
5. Let rest for a few minutes then transfer to cooling racks.