Happy New Year! It's been a very busy, expensive, and blessing filled 2011. Let's hope 2012 treats us just as well. It's incredible to think that we've purchased a house, painted and updated it, purchased furniture, earned my master's degree, started my sixth year in administration, and got a dog all in a year. It's crazy to look back at previous posts and see how much has changed in our lives.
Our newest addition, Miss Bailey, has been keeping us very busy (and by we I really mean my husband who has woken up at 5:30am every morning during his vacation to let her out). We've certainly had an adjustment period and we're working on getting her on a schedule. Thank you to everyone who has given their time and energy in helping us with her (Bailey would like to especially thank Auntie Kelley and Ro).
In honor of Miss Bailey I made a batch of Doggie Gingersnaps. She definitely approves of them!
Adapted from the Three Dog Bakery Cookbook
¼ cup vegetable oil
½ cup molasses
2 tablespoons honey
½ cup water
3 cups plain flour
1 teaspoon baking soda
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
2 tablespoons ground ginger
Combine the oil, molasses, honey and water in a bowl. In a large bowl, combine the flour, baking soda, cinnamon, cloves, and ginger. Whisk to blend evenly before pouring the wet ingredients into the dry mixture. Stir to combine.
On a lightly floured surface, knead the dough. It should come together easily. (A word of caution: this dough is meant to be pretty dry. Don’t be put off by it’s crumbliness. It will hold its shape.) Shape it into a ball. Cut a quarter of the dough and keep the rest of it under a damp kitchen towel. Roll out dough to ¼-inch thick then cut out shapes. The scraps can be gathered into a ball and rolled out again. If the dough feels a little too dry, spray a thin mist of water onto it before you knead it a little and roll it out. Repeat with the remaining dough. Bake for 15-20 minutes. Let them cool on a rack before storing them in an air-tight container.