I just finished flipping through the Restoration Hardware catalog; anyone who has me on their gift list this holiday, this is a good place to start 😉 Love that place!
The last 2 weeks have been a hectic shit show and I am ready for a loooong break…whatever that looks like. Luckily Mairead had a day off from school today so we had a quiet day inside and I soaked up every minute of this easy day. But it’s Christmastime and we are weeks away from slowing down just yet.
We got our Christmas tree this weekend; it is a real tree, it smells amazing and it is ridiculously short! I think they cut too much off the stump after I selected it at the tree farm because for the first time in my life I didn’t need a chair to put the angel on top. Anyone who knows me is laughing at this, anyone who doesn’t know me can laugh now because I’m only 5 feet tall. Seriously, it’s so short. I’m going to have to put a taller angel on top or something to make up for its small stature.
In other news, the Christmas baking has commenced! Baking is my favorite way to spread holiday cheer. I haven’t decided exactly what treats I will be handing out this year but these Gingerbread Whoopie Pies will likely be in the mix. I love ginger and have a few great gingerbread recipes already, but this one is blog-worthy as well. I didn’t have ground cloves on hand, so I ground up a few cloves in my pestle and mortar which left a bold clove taste in the cookie, but I love that and I don’t think you can do a gingerbread without it. The icing was a little heavy on the cream cheese for my taste, but I remedied that with adding additional icing sugar. You do what suits your tastes.
Check back soon for some more holiday recipes. Enjoy folks!
Gingerbread Whoopie Pies
1 cup butter, softened
1 cup sugar + 2 tbsp for rolling
1/2 cup molasses
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground cloves
4 cups all-purpose flour
8 oz. cream cheese, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Preheat oven 350 degrees.
Line a cookie sheet with parchment paper and set aside.
Using a hand mixer, beat butter and sugar in a large mixing bowl until light and fluffy.
Mix in molasses, baking soda, ginger, cinnamon, salt, and cloves.
Add eggs and beat well.
Using a wooden spoon, mix in the flour in three parts and mix well in between additions until no flour can be seen.
Scoop spoonfuls of batter about 1-2 inch in size and roll into balls between your hands. Next, sprinkle remaining 2 tbsp of sugar on a plate and roll cookie balls gently in the sugar, then place them on the prepared cookie sheet. Press down gently before placing them in the oven.
Bake for 8-10 minutes or until the top no longer looks moist and the edges are lightly browned.
Allow to cool for a minute on the cookie sheet before transferring to a wire rack.
While cookies are cooling, prepare the filling. Using a hand mixer, beat cream cheese, icing sugar, and vanilla extract until smooth.
Pipe or spoon icing on the bottom of a cookie then sandwich together with another. Enjoy!
By Three Happy Folk
Adapted from Pinterest (if you know the original creator, please let me know!)