which I found on Pinterest from a friend's page, the tutorial for which you can find here.
Not only did I find a bowling ball (complete with ugly bag, which will go right back to a thrift store, unless my daughter wants it), but also a wonderful glass decanter that I can use for my vanilla extract that I'll be making as soon as my vanilla beans arrive, AND a 100% wool plaid blanket that I intend to throw in the washer and dryer to felt so I can cut out shapes to make a garland.
Now onto my new favorite cookies: chocolate gingerbread drops. The recipe arrived in the holiday King Arthur Baking Catalog. I love these so much!
Chocolate Gingerbread Cookies
1 3/4 c. flour
1 tsp. baking soda
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1 T. cocoa powder
1/2 c. butter
1/2 c. brown sugar
1/2 c. molasses
1 c. mini semisweet chocolate chips
sugar (I used the sparkling sugar from Wilton that you can buy at JoAnn's)
Preheat oven to 325 degrees. Grease cookie sheets.
Combine the flour, baking soda, spices, salt, and cocoa. In a separate bowl, beat the butter with the sugar until light and creamy. Add the molasses and beat until combined. Beat in the dry ingredients, then stir in the chocolate chips.
Scoop the dough a tablespoon at a time, and roll the top in the sugar. Place the unbaked cookies 1 1/2" apart, sugar side up on the cookie sheets.
Bake for 10-12 minutes until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes. Transfer to a rack and cool completely.
Yield: 30-32 cookies
Recipe from the King Arthur Flour catalog
I really, really wish I knew how to put a "print" box around my recipes so that it would be easier for you to copy. If anyone knows how to do that, please let me know!
Off to mix the ton of documents I shredded this morning into the compost pile...