Ginger Snaps

You guys, these really are divine and my roommate nailed it, "It's like Christmas in your mouth..."
So it's only October... but I was aching to make these bad boys for our picnic today & for more Mason Jar give aways. I'll admit, they make me a little homesick because my family makes them every Christmas Eve & they're still the cookies I give to Santy Claus. Here it is:

1 1/2 cups veggie oil
2 cups sugar
2 eggs
1/2 cup molassas
4 cups flour
4 tsp Baking Soda
1 tsp salt
1 Tab. ginger
2 tsp. cinnamon
sugar for coating
Beat first three ingredients together. Add dry ingredients. Chill for 1 hr. Roll 1 12" balls-roll in sugar...cook 6-8 minutes @ 350.

Tip 1: Take the cookies out of the oven when they're starting to "crack" on top or else they'll be crunchy. No bueno.

Tip 2: When adding the molassas to the recipe, spray the measuring cup first with Pam and then the molassas will slip right instead of STICKING to the measuring cup which is totally annoying.

Enjoy!

cookie monster

Don't worry, Sara & I have still been doing our weekly Mason Jar give away. I've just been bad with updates. These are our projects for the last two weeks:

Chocolate Chip Pumpkin Cookies

Ingredients:
4 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 (16 ounce) can solid pack pumpkin
1 cup vegetable oil
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions: In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.

*The cookies are baked in the exact shape you put them on the pan. Since the batter is sticky, Sara & I put a little oil on our fingers & smoothed out the cookies before baking.

White Chocolate Cranberry Cookies

Ingredients:

2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 cups dried cranberries
2/3 cup coarsely chopped white chocolate
Directions: Preheat oven to 375 degrees F
In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Put oats in the blender & blend until a they are fine. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

mason jar love

Anyone that knows me knows that I love Mason Jars. There's so much to do with them.

Sara & I have recently decided every Sunday we would make a treat for someone in need & deliver it to become more selfless :)

(i'm not gonna lie, it really bothers me that the pinkish ribbon clashes with the red salsa, but it's all i had & i couldn't send it plain. don't worry, my mama sent more ribbon this week to me. babe.) This Salsa is so good. My mom always makes it & now I make it weekly because everyone loves it so much.

JD even made it as one of Ashley's favorite foods when he proposed.Salsa
1 can diced tomatoes (undrained)
1 can black beans (undrained)
1 can white corn (undrained)
1 packet of Italian Dry Dressing Mix
Cilantro
Green Onions (optional)
Mix all things together in a bowl. There you have it folks! Easy as can be.