Thursday, January 15, 2009

Gingerbread and FTP

Yesterday (ok, not just yesterday) I was lamenting about gingerbread cookies.
mmm gingerbread... I ate so many of them when I was making Christmas pressies that I have been craving them. You can imagine my surprise when the doorbell rang and there was {Cindy's husband} with a dish of yummy gingerbread cookies. - I wonder if he made them.
I thought that was awesome! So nice of her! Thanks Cindy! I should've taken a photo but they've all been eaten!

I finally won the battle with my FTP program, well, sort of.
While trying to upload, the FTP program wouldn't overwrite the old file. I wanted to add this photo to my {Services Offered} section of my website. no go.

I ended up having to change the main index page and create and entire new directory, and deleted the old one (boring eh?) Well, it finally worked, and I'm sick of fooling with it. I want to do something more creative than stare at web coding.

Now, I don't have the recipe Cindy used, but I do have the one I use -
I half this recipe, that way I won't eat twice as much!!

It's a Martha Stewart Recipe:

Ingredients

Makes about 16 large cookies

  • 6 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter
  • 1 cup dark-brown sugar, packed
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground clove
  • 1 teaspoon finely ground black pepper
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 cup unsulfured molasses

Directions

  1. In a large bowl, sift together flour, baking soda, and baking powder. Set aside.
  2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy. Mix in spices and salt, then eggs and molasses. Add flour mixture; combine on low speed. Divide dough in thirds; wrap in plastic. Chill for at least 1 hour.
  3. Heat oven to 350 degrees. On a floured work surface, roll dough 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Let cookies cool on wire racks, then decorate as desired.

2 comments:

  1. You're welcome... no, Scott wasn't the baker this time. :-)

    ReplyDelete
  2. I've used this receipe & it's awesome. Hope you enjoy it as much as hubby & I did. Beautiful site---I love photography; another hobby, to add to my resume!

    ReplyDelete

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