Ok, so Thanksgiving was at my house this year, and I got a little distracted and failed to capture it on film. It was super yummy though and not nearly as chaotic as I would have thought. We had the Reese family join us and partake in turkey! stuffing! ham! carrot souffle! cheesy mashed potatoes! cranberry sauce! basil green beans! parker house rolls! gingerbread! chocolate krinkle cookies! molasses spice cookies! bourbon pecan pie!
None of my kids had naps and held up surprisingly well (thankful for this). I think they were coasting on chocolate krinkle cookies of which my son may or may not have eaten "quite a few." When I say "quite a few" I mean something like more than three less than fifteen.
No clue how many Shelby ate. Her stealth skills are far superior to her brother's at this point. I know she had plenty based on the healthy coating of powdered sugar on the front of her shirt.
I also read the Thanksgiving book by Barbara Rainey (highly recommended) which gave me such admiration for those Pilgrims who risked it all to worship the Lord. Would I do the same? I asked myself as I read of their near starvation for two years in a row.
As my husband so aptly put it:
As Americans we are beneficiaries of the Pilgrim's sacrifice and as Christians we are beneficiaries of Jesus' sacrifice.
So much to be thankful for this year as our health and abundance overflows! May we use it to serve the God who has given it to us for His glory!
Chocolate Krinkle Cookies
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar, plus more for rolling
Directions
1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
3.Roll 1" balls in granulated sugar and then in confectioner's sugar to coat. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake 12-14 minutes.
4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
Molasses Spice Cookies
2 1/4 cups all-purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses
Method
1 Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
2 Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
3 Add dry ingredients and beat at low speed until just combined, about 30 seconds.
4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .
Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.
Optional Glaze
When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner's sugar (powdered sugar) and then whisk with 2 Tbsp rum until smooth. Dip spoon into glaze and dribble over cookies.
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