
We are a simple family trying to create a better life for ourselves. This blog documents our adventures, trials, faith promoting experiences, and the joys of everyday life. This is mainly for our friends and family all over the world who want to participate in our lives.
Wednesday, December 9, 2009
On the Ninth Day of Christmas

Tuesday, December 8, 2009
On the Eighth Day of Christmas

Monday, December 7, 2009
On the Seventh Day of Christmas

One nice thing about our family advent is that most things are not set in stone. There are a few activities that we have moved around like yesterday's baking cookies. With that I wanted to give some of the gingerbread cookies out while they were fresh so that activity was moved up too.
Sunday, December 6, 2009
On the Sixth Day of Christmas

Gingerbread Man Cookies
INGREDIENTS
- 3 1/4 cups sifted all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter (room temperature, softened)
- 1/2 cup dark-brown sugar, packed
- 1 Tbsp ground ginger
- 1 Tbsp ground cinnamon
- 1/2 teaspoons ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon finely ground black pepper
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup unsulfured molasses
- Optional raisins, chocolate chips, candy pieces, frosting
1 In a large bowl, sift together flour, baking soda, and spices. Set aside.
2 In an electric mixer fitted with the paddle attachment, cream the butter. Add sugar and beat until fluffy. Mix in eggs and molasses. Gradually add the flour mixture; combine on low speed. (You may need to work it with your hands to incorporate the last bit of flour.) Divide dough in thirds; wrap each third in plastic. Chill for at least 1 hour or overnight. Before rolling out, let sit at room temperature for 5-10 minutes. If after refrigerating the dough feels too soft to roll-out, work in a little more flour.
3 Heat oven to 350°. Place a dough third on a large piece of lightly floured parchment paper or wax paper. Using a rolling pin, roll dough 1/8 inch thick. (I did mine a little thicker. I measured them at 1/4 inch thick.) Refrigerate again for 5-10 minutes to make it easier to cut out the cookies. Use either a cookie cutter or place a stencil over the dough and use a knife to cut into desired shapes. Press raisins, chocolate chips, or candy pieces in the center of each cookie if desired for "buttons".
4 Transfer to ungreased baking sheets. Bake until crisp but not darkened, 8 to 10 minutes. Remove from oven. Let sit a few minutes and then use a metal spatula to transfer cookies to a wire rack to cool completely. Decorate as desired.
Saturday, December 5, 2009
On the Fifth Day of Christmas
Picking out our Christmas Tree