Did I tell you that our new (August 2020) Sharp Ninja vacuum cleaner bit the dust? Well, after a couple of calls to the company, it was determined that the head needed replacement because it wasn't jammed and just would not make the brush rollers roll! It was working one day and then the next, nada! Since it has a 5 year warranty, a new head arrived today via Fed-Ex and there was NO charge for anything at all! And, we don't have to return the failed part. Ordered on Dec. 14 arrived on Dec. 20. Now that is good service and customer relations! (I did have to call twice because I couldn't understand the first person as he talked way too fast. The second call was a woman and she really took her time helping to solve the issue.)
Our yard, lawn and snow assistant asked for a gingerbread recipe and I had just the thing for deliciousness! It is a tried and true recipe and he sent me proof that anyone can bake them! He and his wife made them together and that made me so happy! They have four teenagers at home and I'm sure they will all be devoured soon! These are their photos.
The next picture is from a couple, Laurie and Paul Lobbregt, who specialize in landscape and wildlife photography near Milford PA. It is especially beautiful because of the thick fluffy coat the deer sports. The caption says, "On Thursday morning after the snow storm there were White-tailed deer searching for food in my backyard."
Their Facebook page is -
CHEWY GINGERBREAD COOKIES
1 cup plus 2 tablespoons unsalted butter, softened
1 cup packed brown sugar (I use dark)
1/4 cup plus 2 tablespoons molasses
2 1/2 cups all-purpose flour
2 1/4 teaspoons baking soda
1/2 teaspoon kosher (coarse) salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2/3 cup granulated or coarse sugar (I used Demerara coarse sugar as I didn’t have white coarse sugar)
1. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in egg and molasses. Stir in the remaining ingredients except the sugar. Cover; refrigerate for at least 2 hours!
2. Heat oven to 350°F. Line cookie sheet with parchment paper or silicone baking mat. (I have parchment paper, it only takes one sheet for entire batch.) Put the sugar in a small bowl. Shape the dough into 1 inch balls (about the size of a walnut) and roll in the sugar. Place the balls about 2 inches apart on the cookie sheet.
3. Bake 8 to 10 minutes or just until set and soft in the center. (10 minutes worked for me and I used a timer.) Cool 2 minutes and then transfer from cookie sheet to cooling racks. Store tightly covered up to one week. (I stacked them on a covered cake container and they will not last one week, I know it!)
Makes 60 cookies!