This weekend was stormy and cool, the perfect weekend to bake in the kitchen and begin adding a few Fall touches around the house.
The girls and I worked in the kitchen and had several dance parties as we decorated. It was so good for my heart!!
It's hard work running a business.
Especially when you are a driven personality, a bit of a perfectionist, very little time to actually work, and a little family who you adore and want to spend your time with.
So, we celebrate the little moments.....
Like being home all weekend with the rain blowing outside.
Extra time with out-of-town family.
A chance to do a bit of Fall decorating.
Some time to gather goodies from the garden before the rain beats everything down.
Extra snuggles with my littles.
Some time to work on projects.
And just sit and enjoy the quiet moments.
I am really working on enjoying the little moments and living with the fact that I can't get everything done on my to-do list.
I want my day to be about building relationships, and not always accomplishing tasks. I know I am not the only one who battles with this struggle!! And so, I am thankful for the un-expected 'slow' weekends/days/moments, the chance to take a deep breath, and just be thankful.
And so, I leave you with a yummy GINGER COOKIE recipe.
I love baking cookies!! They make the house smell delicious, and they warm the hearts and tummies of family and friends. I love packaging up half the batch of the cookies and giving them away. It's a simple gesture....and a great excuse to get to bake another batch ;-)
Ingredients 2 1/4 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt 1 cup dark brown sugar, lightly packed 1/4 cup vegetable oil 1/3 cup unsulfured molasses 1 extra-large egg, at room temperature 1 1/4 cups chopped crystallized ginger (6 ounces) Granulated sugar, for rolling the cookies
Directions Preheat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.