Perfect Gingersnaps and My Home Tour

Today, becuase it's my birthday, and we built a house and lived here for five months and I  haven't so much as given you a sneak peak, I'm going to give you  tour of my house. I'm going to have you over for gingersnaps except in cyber world, this means you'll have to make them yourself. Let me know when you've whipped them up and then we'll begin.

We'll start off with the most important room in the house, the kitchen.





I went daring with light blue cabinets (Benjamin Moore's Paladian Blue) on bottom and creamy Monteray white on top. I don't regret for a second. It's fun and bright and a little vintage.

One of my favorite things is the windows that come all the way down to the countertop over the sink. We've planted lilac bushes right outside of them so that in the summer, I'll get to see beautiful purple blooms instead of my neighbors brown fence. My other favorite is the long glass cabinet in the corner.

My little desk where all the blogging magic happens


Dining nook, located directly left of my desk, with a fabulous jar pendant from Pottery Barn


And my very favorite, the pantry


Step in, turn the corner, and...


Living room is small but quaint. It would look a bit bigger if we didn't own a gargantuan couch


Living room view from kitchen


Back yard. I planted a huge flower garden along the fence with hollyhocks, delphinium, peonies and daisies among others, with a patch reserved for fresh mint in the back.


From the front. I love my red house. Theres a garden planted in that barren bed in front, too. Also red rose bushes by the entry and a white snowball bush and more lilacs to the right lining the driveway.


Entry coat nooks. My husband custom built them for me because I love them and he loves me. Thats my dried wedding bouquet on top


Hall to the living room. Aka, my picture wall


Master bedroom


Master bath


I'm not going to show you my kids rooms or bathroom because it's a little creepy being the internet and all. I would show you my powder room but it's so small it was very hard to take a picture of. We also have a guest room, but I don;t have a picture of it and right now there is heaps of Halloween costumes laying on the bed waiting to be put in the attic, and I'm not about to clean it up right now.

Isn't it the cutest? Now back to the kitchen and the cookies. I couldn't have you over without offering you something to eat and in colder months gingersnaps are my favorite. These are made with olive oil instead of butter and fresh ginger instead of powdered or candied which makes all the difference in the world. They're best warm, right out of the oven while still chewy with the crackle of the sugar on the outside. They get harder as they sit. I like all my cookies fresh so I'll usually make the dough in advance, form the balls and place them in a ziplock bag. They keep in the fridge for up to a week and the freezer for 3 months. Just pop on a baking sheet when you are ready and bake (add about 5-6 minutes to the baking time if the dough is frozen and about 2-3 minutes if cold from the refrigerator). Homemade cookie dough is sort of my secret weapon and something I keep on hand constantly for last minute dinner parties (dessert is ready to be baked!) or you know, when strangers from the internet come over to stalk my house. Same, same.



Make these. They are sure to become a holiday classic in your house.


Perfect Gingersnaps
adapted from 17 and baking

makes 2 dozen 2" cookies

2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
2 heaping tablespoons finely diced fresh ginger
1 teaspoon ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup olive oil or canola oil
1 large egg
Sugar for rolling 

Whisk together the flour, baking soda, spices, ginger, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.

Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the spoonful and roll into balls between your palms, I like them about an inch circle or slightly larger. Roll the balls in sugar and place on the baking sheets 2 inches apart. bake 8 minutes. If you like crispy gingersnaps, try 9-10 minutes.

Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool...or just eat them right away because they are so delicious.

My future is looking rosy. Reservations tonight at my favorite restaurant, Cafe Diva, where it just so happens to be "fondue night". Heaven, I tell you. I'm off paint my lips red and gear up for a good night. I'm very, very thankful. Happy 31st birthday to me!