Ginger Cookies

Ginger Cookies are one of my most favorite Tucker family recipes. They are up there with my mom’s chili and hashbrown quiche. Hashbrown quiche needs to make it’s way to the blog soon now that I think about it.

Growing up, the first batch of ginger cookies signified the start of fall or the holiday season. I have vivid memories of coming home from school to my mom making ginger cookies and being genuinely so happy. Sneaking more bites of dough than the actual cookies.

The original recipe makes almost 7 dozen cookies. I am giving you half the ingredients because having 7 dozen cookies around isn’t good for anyone. I say that because you will make them and then realize you just ate 84 cookies, they are that good. However, if you are attending a holiday cookie swap, these are your cookies!!

The recipe couldn’t be simpler. No wet and dry ingredient separation. All the ingredients go into a mixer at once and you’re done!

Ginger Cookies
yields 30-32 cookies

Ingredients:
3/4 cup shortening, room temperature
1 cup of sugar
¼ cup molasses
1 egg
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
sugar

Directions:
Preheat your oven to 350 degrees. Grease with cooking spray or line baking sheets with parchment paper and set aside.

Place the first 9 ingredients in a stand mixer fixed with the paddle attachment. Mix on medium speed until the dough comes together, about 1 minute. Pour about 1/2 to 1 cup of sugar in a low dish or bowl. Roll dough into tablespoon-size balls, then roll in sugar. Place on a cookie sheet, 2 inches apart. Using the bottom of a drinking glass, flatten each ball of dough lightly.

Bake for 7-9 minutes. As usual, I stress not to over-bake cookies. These are ginger cookies, not gingersnaps meaning they are to be soft and chewy, not crisp and crunchy. Mine are perfectly done at 8 minutes.

Annie

Bites of My Life

Christmas season has been kicked into gear! After a somewhat unexpected busy week, I’m feeling the business of this time of year and trying real hard to enjoy each moment. A Christmas happy hour, coffee date, nd my first holiday party in the books this past week. Wild to think I’ll be heading home for the holiday in just two weeks. More holiday events on deck this week and two new recipe posts coming this week.

-I bought this rose quartz jade roller and gua sha kit on black Friday. My insta crush @melissawoodhealth uses a gua sha, so I bought a gua sha.
-Haven’t take off this headband off! Thanks to all who entered my giveaway with The Avenue last week!
-Tini date with my bff Jordan! I’m really trying to become a martini girl. This extra dirty vodka martini with blue cheese olives and blue cheese salt from Hudson House did the trick!
-Baking from Tucker Time. Can’t wait to share a family favorite recipe on TAB this week!
-Smashed avo on GG crackers for the easiest and satisfying lunch.
-I can’t get over this Christmas coffee shop pop-up at Fiction Coffee. Served as the best remote workspace for Friday afternoon.
-First Christmas party via my friend Jess! I met Jess through working at The Slate. She was welcoming even before day 1 at my workspace, and she’s one of my favorites in Dallas.
-When your big sister and pretend sister are in town for the Jonas Brother’s concert (yes I said big sister and Jonas Brothers in the same sentence), and you get to sneak in breakfast before they headed back to OKC!
-Just a bunch of really happy OU fans!!!!!!!! Big 12 champs!

Annie

Breakfast bite: Did you catch my updated post for the Best Breakfast Casserole last week??

Best Breakfast Casserole

I originally published this post in November 2018. After partnering with Happy Egg Co. I knew this was the perfect recipe to use with their Heritage Breed Eggs. I kept the post the same, but the recipe and photos have been updated. Enjoy!

With her permission, I’m so glad to be sharing the recipe for one of my best friend's family’s breakfast casserole. Madeline first introduced our group of friends to this casserole at our other great friend’s bachelorette trip in Austin back in May. It feeds a bunch (especially if you double it!!) and it is simply a crowd pleaser. I quickly asked for the recipe and have made it 4 times since.

We then made it for our big friend Memorial Day Lake trip, I made it again for a family trip to the lake, and then again for an early morning breakfast tailgate. And yet again this past weekend, for another early morning breakfast tailgate. It’s clearly great for all occasions. I must add that on the image of the recipe Madeline sent me, written above the recipe, the word Christmas is added to the title. “Christmas Breakfast Casserole.” Without a doubt this would make for the best holiday breakfast. Before the big meal on Thanksgiving or before the presents are opened on Christmas!

I’ve made just a few adaptations since making it multiple times now. I know butter the bread before slicing, use spicy sausage, and I’ve taken the mushrooms down from 4 oz to 2 oz. I love mushrooms, but not everyone does, so just a few here and there are perfect. Do not omit the mustard powder, I swear it’s the secret ingredient. And add a pinch of pepper, because I never make eggs without pepper!

Breakfast Casserole adapted from The O’Connors
serves 8

Ingredients:
1 lb. spicy sausage
6 eggs
2 cups whole milk
6 slices of white sandwich bread
1 1/2 cups shredded cheese (Colby Jack, Mexican Blend or Cheddar will work, Pepper Jack would be great too!)
2 oz mushrooms, stalks removed and thinly sliced
4 tbsp. salted butter
1 tsp. salt
1 tsp. dry mustard powder
pinch of pepper

Directions:
In a pan over medium, cook the sausage until brown. Drain and set aside. Beat eggs and milk together. Add salt and mustard powder and beat again. Spread 3 tablespoons of butter over the 6 slices of bread. Cut into cubes and add to wet ingredients and stir until bread is coated. Stir in the cheese, mushrooms, and sausage.

Butter a 9x13 baking dish with the remaining 1 tablespoon of butter. Cover with foil and refrigerate overnight. Bake at 350 for 40 to 45 minutes. Let stand for a few minutes before serving.

Perfect with a cup of coffee and as the original recipe states, “good with hot biscuits and fresh fruit!”

Annie

Thank you Happy Egg Co. for letting me work with you. While I was compensated for this post, all thoughts and words are 100% my own. Grab a coupon for their heritage breed eggs here.

Bites of My Life

Thankful, grateful, blessed. << my feelings coming off Thanksgiving mega week. I mentioned this to friends and family a couple of times in the past few days, but I was slightly dreading my extra long week at home. Dreading may not be the right word, but I was weary of being out of my routine and living out of a suitcase for 9 days. When it came down to my last couple days at home I didn’t want to leave. Having my whole family under one roof (mom, dad, sisters, brother-in-laws, nieces, even Gabe) made for the best time at home. I’m happy to be back in Dallas and to make fun holiday plans, but I’m also eagerly counting down to being back in OKC for Christmas! This time of year just craves time with family and oldest friends!

-The makings of my banana cream pie included a pie crust rolled out on crushed graham crackers. My contribution to our work Thanksgiving! I used Cook’s Illustrated recipe.
-Best Breakfast Casserole got a little photo update!
-It’s not Thanksgiving morning without a slice of our Pumpkin Bread while watching the Macy’s parade.
-Thankful for my momma, sisters and Hallie (and dad and brother-inn-laws and Elle)!
-Picture of the big meal or the hours in the kitchen wasn’t worth it.
-Are you a one slice of pie person or a sampler plate? We had 8 pies and I sampled 4 :)
-No Spend November came to an end on Black Friday with an impulse buy of 1/2 off OPI nail polish and restock of my favorite lip color.
-Wrote our letter to Santa with the cutest kit from All Good Things.
-One last, but important event of the holiday weekend included Hallie’s baptism!

Annie

Bites of My Life

Happy Thanksgiving week! I’m SO excited it’s here. I’m lucky to get to be home for a whole week leading up to the big day. After a great weekend just hanging with my mom and dad, going to Norman for gameday and starting to prep and shop for Thanksgiving dishes yesterday, I’m ready for it to get here. These few days leading up will be just as fun. We have a work Thanksgiving today and a day of meetings tomorrow, so the days are sure to go by fast. Oldest sis Claire and her husband Mike get here Tuesday and then the holiday can officially begin!

-Swapped pumpkin for peppermint mocha in my bulletproof and it was everything!
-Decked the halls a little early! Love how my little apartment looks at Christmas.
-Best time of the year, is when this is back on the shelves. Best dairy-free egg nog IMO!
-Makeshift shakshuka in a saucepan lol. I had to throw away my 8in frying pan and was craving this dish. Improvise, improvise, improvise!
-Has anyone else had an opal apple? I couldn’t resist the yellow color! I sliced mine and ate with pumpkin pie spice on top.
-Kappa roots run deep, and I loved getting to spend lunch with KKG Dallas Alum including the star of the show, my friend Maegan from The Baker Mama! She was OU KKG!
-Home just in time to help put up Elle’s Christmas tree!
-Saturday’s in Norman >
-http://www.takeabiteblog.com/blog/2016/6/20/cherry-peach-pie kicked off the holiday baking. I swear by my recipe!

Annie