When the great blizzard of 2009 struck DC this weekend we kept busy with neighborhood snow ball fights, watching 2 Christmas movies, finishing one romance novel, and baking. I was the main participant in the last two activities, needless to say.
This platter was a recent gift from a friend, how appropriate was it that the first time I used was after we got 20 inches of snow?!
This Sunday night was also the end of my Lusty Holiday Giveaway! Which do you want first, giveaway winner or my Ginger Snap recipe, hmmmmm???
OK fine, the giveaway winner is…checking http://www.random.org/ right now…
NUMBER 8 IS KATI OF KATIDOM! Congratulations and happy holidays! Hope you get yourself a nice $30 pressie – please email me at lustyreader at gmail dot com with your snail mail address!
And now for my* delicious Ginger Snaps recipe, perfect to bring to a holiday party:
1/4 cup dark brown sugar
1/3 cup molasses
1/4 cup unsalted at room temp
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
2 1/4 cup flour
Cream the brown sugar, molasses and butter in large mixing bowl, add egg, then beat until fluffy
In another bowl sift baking soda, salt, allspice, cinnamon, clove, ginger and 3/4 cup of flour
Then add the spice mixture to the molasses/egg mixture, until they are just barely mixed
Stir in remaining 1 1/2 cups of flour and beat into stiff dough
Divide dough into one cup amounts (about 3 patties), flatten out, wrap in plastic wrap then refrigerate at least two hours preferably overnight
Preheat oven to 350degrees. Lightly butter baking sheets. On lightly floured surface roll out do to 1/8″ thick, use cookie cutters, spatula onto baking sheet
Prick in even pattern all over, bake for 10 minutes, until crisp
Serve with chutney cream cheese
8oz package cream cheese softened to room temp (I only use 4 oz.)
Mix 1/4 cup finely chopped mango chutney
Hope you enjoy!
*my mom thinks she remembers this came from Martha Stewart