There is nothing that will make your house smell more like the holidays than molasses cookies. Something about that cinnamon, ginger, and cloves makes you want to sing Jingle Bells.
Every year I swear I am going to start my shopping early, make cookies and freeze them, and wrap presents while the babe is sleeping. All I can say is oops! Sigh. I think I secretly get an adrenaline rush from approaching the Christmas deadline in a scramble. I still have 5 treats on my list to make before Christmas, BUT my shopping is done! Hallelujah! I attempted wrapping presents in the middle of the afternoon yesterday and this is what happened: the baby decided to roll circles around the room to make his way over to tear wrapping paper and eat cardboard boxes while the dog followed him to lick up drool; the cat secretly sat in the corner and chewed on ribbon as I yelled at her every couple of minutes; in the meantime, I cut pieces of wrapping paper too small for the packages I was wrapping and had to do major patch work. Is R too young for me to blame bad wrapping on him? Ugh, probably. Sorry family!
Please enjoy these molasses cookies. I adapted a recipe from Taste of Home to adjust the spices, and my husband now swears by these cookies. I will be the first to admit that I kind of despise molasses cookies – they would rank around #162 on my “Cookies I Would Choose to Eat” list, but in all honesty – I had a couple of these and I would eat them again. I promised the husband I would make one treat a week if we both started working out at least 2 days a week (bribery will get you everywhere), and this is what he chose! I’m making Scotcheroo Bites for my choice next week mmhmm.
Chewy Molasses Cookies
Spicy, fragrant holiday favorite. Yummy!
Preheat oven to 350 degrees.
With stand or hand mixer: cream butter and sugar until light and fluffy.
Beat in eggs and molasses until combined.
Combine the dry ingredients and then gradually incorporate into wet mixture.
Shape into ping pong size balls (or use a cookie scoop) and roll into sugar. Place on baking sheet and bake for 13-15 minutes or until top just starts to show cracks. Cool on cooling rack.
Sorry for the week long hiatus! I really have no wonderful reason behind it besides being on the job search and to be quite honest, not feeling the inspiration bug for recipes last week. Sometimes you just don’t feel it. I did try out a few recipes last week though that weren’t blog worthy, but definitely will be in the future with a little tweaking (coming soon: Mexican fried rice and Thai peanut noodles).
My husband and I made our first trip back to the Midwest this last weekend to celebrate our niece’s second birthday. She had sooo much fun, and it’s awesome to see them get excited about every little thing. She got this My Little Pony – the purple one – and apparently it can fly on the TV show so she went around throwing it up in the air. Haha, it was ridiculously cute. We had a great time, but coming back to Boulder made me realize that Colorado is kind of starting to feel like home as bittersweet as that is.
When we got back to our apartment, I looked at my counter and saw 4 mushy, brown bananas which might gross some people out but to me it screamed “time for something bread-y”! Usually banana bread it my go-to but this time I was feeling something a little different, and I was craving peanut butter. MMMM, you really can’t go wrong with chocolate and peanut butter. Plus you get to pretend these are healthy because they have bananas in them.
Chocolate Chip Peanut Butter Banana Muffins
Moist, delicious breakfast on the go treat
Preheat oven to 325 degrees. Peel and mash the ripened bananas
Mix egg, butter, brown sugar, sugar, and vanilla with the bananas.
Add the baking soda, baking powder, and salt with the flour. Slowly add to banana mixture.
Scoop into muffin pan lined with baking cups. Fill until 3/4 full.
Bake for 25 minutes or until a toothpick comes out clean. Let cool and enjoy!