Soft & Chewy Molasses Cookies

It's that wonderful time of year when our thoughts turn to baking....apparently we are inbred to fatten ourselves and our families up for the upcoming cold winter! I really just love to bake, and I love to bake for other people, I just don't seem to have enough time to do so. So I'm happy to share my favorite recipes for others to make and enjoy. Does that count? Anyway, I love molasses cookies. Love, love, LOVE them. Especially when they are soft & chewy...so good. So here is my favorite recipe for them - hope you make and enjoy them too!

Soft & Chewy Molasses Cookies
3/4 cup brown sugar
3/4 cup butter -- softened
1 egg
3/4 cup molasses
2-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice

Preheat oven to 325 degrees and lightly grease the cookie sheets (I usually use Silpats to line my cookie sheets). In a large bowl cream together the brown sugar and butter until creamy. Beat in the egg and molasses until light and creamy. Whisk together the dry ingredients in a medium bowl. Add the dry ingredients slowly to the butter mixture. Drop by teaspoonsful onto the prepared sheets 2 inches apart and bake for 8-10 minutes or until set. Cookies should not brown. DON'T OVERBAKE!!! Cool on the baking sheet for 3 minutes, then transfer to a wire rack. Store in an airtight container, or wrap well and freeze.

Tortilla Soup

My friend LaMonica nicely reminded me that I haven't updated this thing for TWO months. Yikes. Sorry about that. I actually have lots of recipes to post on here, I just haven't had the time. But here is a quick one that is so so good. It's actually from my friend Michele and it's the easiest recipe and SO YUMMY. Perfect for this blustery weather that western Washington is getting right now. Enjoy!

Michele's Tortilla Soup
3 to 4 chicken breasts (boneless, skinless)
2 cans black beans, undrained
2 cans Mexican stewed tomatoes, undrained
1 4 oz can diced green chiles
1 can tomato sauce
1 cup salsa (any kind, just pick your favorite)

Mix all the ingredients in crockpot. Cook on low for 6-8 hours or high for 4 hours. When ready to serve, take chicken out to shred. Return to crockpot. For serving, crumble tortilla chips in bottom of each bowl, pour soup on top. Top with shredded cheese and sour cream as desired.