Natalie's Molasses Crinkles

In high school my friend made the best soft ginger cookies. They were always a favorite of mine. I was so excited when my mom gave me a copy of their ward cook book a couple of years ago and I saw that Natalie's mom had put the recipe in it. Yea! They are so gingery and yummy, and they stay soft for forever. The recipe makes around 6-7 dozen cookies, so I usually half or third it, depending on how many cookies I want.

Molasses Crinkles

1 1/2 cup oil
3 cups white sugar
3 eggs
3/4 cup molasses
6 cups flour
1 T. baking soda
1 1/2 t. salt
1 1/2 t. cinnamon
1 1/2 t. ginger

Mix dry ingredients. Add wet ingredients to the dry ingredients, mixing in molasses last. Form into one inch balls and roll in sugar. Bake at 350 for 8 minutes.

*My Notes
I usually make these with whole wheat flour. The flavor of the molasses and ginger makes it nearly impossible for anyone to tell that they are whole wheat. Also, I usually make 1.5 inch balls and cook them for closer to 11 minutes. I like my cookies to be a little bit larger.

Butternut Squash Soup

This post if for my friend Amee. We had her and her husband over for dinner tonight and we made one of our favorite fall recipes, Squash Soup. She requested that I post the recipe on my blog, so here goes. The picture is not technically of my soup, but mine looked pretty dang similar.

Butternut Squash Soup

2 T. butter
1/2 cup chopped onion
1 (2 lb.) butternut squash, peeled and cubed
2 c. chicken broth
1/2 t. marjoram leaves
1/4 t. ground black pepper
1/8 t. ground cayenne pepper
1/4 t. garam masala (or to taste)
1/8 t. curry powder (or to taste)
1/2 t. salt
1/2 c. sour cream (optional)
*optional garnish-balsamic vinegar

Melt butter in skillet. Saute onion until tender. Mix onion/butter mixture with remaining ingredients (except sour cream) in saucepan. Simmer until squash is tender (about 15 minutes). Blend mixture in blender of food processor ( I use one of those hand held blenders right in the pan. It is so much easier than transfering everything back and forth.). Return to saucepan. Heat until hot, not quite boiling. Stir in sour cream if desired with wire whisk until smooth. Garnish each bowl with approximately 1.5 t. balsamic vinegar, if desired.