I have all but abandoned my blog lately, and I’m still deciding whether I want to continue in the new year (I think I do, but possibly under a different format). My problem seems to be that I sometimes have absolutely nothing to blog about, and then alluvasudden I have SO MANY THINGS, but I get behind and then don’t blog about ANY of them. Or I try and cram too much in one blog post and it isn’t fun to write or read.
So! I’m popping in to share this delicious recipe for gingersnaps. I have a little tradition where I bake a bunch of Christmas cookies and send them off to close friends and relatives, and this year was the biggest by far! I made chocolate-covered toffee (made without a thermometer — it didn’t turn out), my grandmother’s butter cookies, 7-layer bars, pecan puffs, and these kickass gingersnaps. With ground pepper and 2 kinds of ginger, they’re definitely SPICY! And I made them a little on the thin side so they are SNAPPY! Just the way I like ’em.
(Doh! Where is my head? Here is the link to the recipe.)