eat the gingerbread…

hold fast to the JOY!

The baked cookies are soft and the gingerbread spice combination is sharp and lingers after the last bite.  Delicious!



  • 15 oz all purpose flour
  • 1 t baking soda
  • 1-1/2 t cinnamon
  • 1-1/2 t ginger
  • 1 t allspice
  • 1/2 t cloves
  • 1/2 t black pepper
  • 1/2t salt
  • 1/2 c (8 Tablespoons or 4 oz) European like butter (the best you can find)
  • 1  3/4 oz  Crisco
  • 5 oz  dark brown sugar
  • 7 1/2 fl oz  molasses
  • 1 egg
  • zest of one orange


  1. Sift together first eight dry ingredients into a bowl and sit aside
  2. Cream together room temperature butter, Crisco, and brown sugar until fluffy.
  3. Add molasses, egg, and orange zest to butter/sugar mixture.
  4. Gradually add the dry ingredients (mixer on very slow speed) to the above mixture and mix just until combined.
  5. Wrap dough in parchment and refrigerate overnight. (I froze the dough for week, then thawed in refrigerator overnight before rolling, cutting, and baking)
  6. When ready to bake, preheat oven to 350 degrees
  7. This dough is soft enough to roll just out of the refrigerator
  8. Roll dough 1/4 inch thick.  Cut* as desired; I refrigerated cookies after cutting for 30 minutes prior to baking
  9. Bake about 7 minutes for regular size cookies; bake 9 minutes for larger cookies
  10. Store in parchment lined covered tin

* my highest recommendation (my uncompensated opinion) for the 9 1/4 inch tall, 6 1/4 inch wide gingerbread man cookie cutter from


cappuccino-chocolate chip-rolled in sugar cookies

I’ve just taken a dozen Cappuccino Royales out of the oven.  The house, once again, smells of ‘baked cookie’ potpourri. Ahhhh….

Though I’m not a coffee drinker, I am a huge fan of coffee stirred into chocolate!  These cookies are delicious, and would be good with your morning coffee, or your noon coffee, or your anytime coffee.

This is another recipe from the Hannah Swensen mystery series by Joanne Fluke.  ”Key Lime Pie Murder,” page 178. Listed below is my adaptation of the recipe.

Cappuccino Royales

1 c. melted butter

2 T. espresso powder
1 t. vanilla
1 t. brandy

10.5 oz granulated sugar
1 1/2 eggs, slightly beaten
1 t. baking soda
1/2 t. baking powder

Mix all well.

1 1/2 c. milk chocolate chips
13.25 oz flour

Stir in the chocolate chips.  Add the flour, stirring until thoroughly incorporated.  (I had to use my hands to combine the last of the flour into the dough.)

Use a #50 scoop, and form dough into balls.  Roll balls in granulated sugar.  Place sugar-coated cookie dough balls on parchment lined baking sheet and bake at 350 degrees for about 11 minutes.   Cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.

This half-recipe made about 4 dozen cookies; however, I froze some of the cookie dough balls and baked at a later date.  Today is that later date!  They are just as tasty baked from previously frozen dough as they were when they were baked from freshly mixed dough.

The flavor of these cookies is all about the espresso powder.  The chocolate chips seem to be present only for texture, and they do add a gooey chocolate texture.

The fluted-edge yellow pottery in the picture was purchased this summer at our local Memphis Farmers Market.  ’Moon Mama Pottery,’ clay creations by Michele Price (

"The Cookie Jar" – a series

I’m reading Joanne Fluke‘s – Hannah Swensen Mystery series.  Hannah owns/operates The Cookie Jar, a local bakery in small town Minnesota, where she melts pounds and pounds of butter and occasionally finds ‘bodies.’  On occasion, there are parallels to Janet Evanovich’s Stephanie Plum; however, both female sleuths are ‘ladies on the pages’ you should meet.  Oh yes, and the guys – there are always two guys to complicate matters…
Throughout the pages of each novel Hannah shares her bakery recipes.  I’ve been testing a sampling.  Delicious, absolutely delicious!
The books are a fun read – the cookies are simple and quite tasty.  I encourage you to undertake the adventure…
**pictured above, left to right**

Chocolate Chip Cookie Murder page 226
Old Fashioned Sugar Cookies
Chocolate Chip Cookie Murder page 91

Regency Ginger Crisps

Strawberry Shortcake Murder  page 134

Oatmeal Raisin Crisps

Watch for future posts as I continue to read and bake.
     Here’s the link to ‘black and white’ cookies.
       Here’s the link to ‘Swedish Oatmeal Cookies.’

It’s not all bloggable

I make a lot of messes in the kitchen!  I mean, a lot.  I envision the baking results before I begin, and it just doesn’t always happen.  

Today, the strawberry ice cream overflowed the ice cream maker, and the latte squares were so soft, even after refrigeration, that they could not be cut into squares for baking.  And, the whole wheat pizza dough refused to form a pretty circle.  All three taste really good..they just aren’t….bloggable.
Here’s the success story for the day – Rose Water Almond Tea Cookies, originally posted by Baking Obsession.  After baking these, my entire house smelled of vases and vases of roses.  The first bite was crunchy, crisp, and flakey, dusted with powdered sugar.  These are the prefect ‘tea’ cookie.  Eating them makes one feel like it’s tea time.  The rose water taste is so very subtle, that it’s hard to distinguish, yet you know something unusual is adding to the
 cookie flavor.

I intended to follow the original recipe, but I added an extra ounce of butter in the creamed mixture by mistake . To compensate, I added 1/3 more flour, almond meal and sugar.  Even with this minor adjustment, the cookies were perfect.

under the cling wrap

Friday night – preparation for the weekend - 

What’s under the cling wrap.  The bowl is no indication.  It’s my newest batter bowl, and it was the size I needed; but, I should have used a light pink, floral bowl.   This is the cookie dough for Rose Water Almond Tea cookies that I found at Baking Obsession HERE.   I wanted to bake with rose water; I’ve found a recipe for madeleines and marshmallows using the rose water.  Watch for future posts. But, back to this cling wrap covered bowl.  The dough smells like two dozen roses sitting on my kitchen counter (I visualize them as pink roses.)  I tasted the raw dough (yes, I do taste batter containing raw eggs; I just don’t eat it by the spoon full!), and it did not taste like a flower - it didn’t taste like what I think a flower would taste like.  I’ll bake these during the weekend.
& & &
What’s under the cling wrap #2 (does this remind you of ‘Let’s Make a Deal’ – what’s behind door #2?)  Notice the old kitchen towel prop; that’s supposed to help you guess what’s under the cling wrap.  Whole Wheat Pizza Dough studded with roasted pumpkin seeds.  Process the seeds in the food processor; they give added texture to the dough.  The recipe lists sunflower seeds, but I used what I had in the freezer.  I’ll scale this into three – 8oz rounds of pizza dough, wrap each tightly in cling wrap, place in a zip lock bag, and freeze.  When I’m ready for a pizza, I’ll move the dough from the freezer to the refrigerator to the counter to rise again.
I made this dough (a similar dough) in a Viking Pizza class.  It’s so easily made in the food processor, and so much better than anything you would buy in the grocery store.