Giant Molasses Cookies

I don't often bake but this recipe from my sister is worth it! They are easy to make and so tasty!

Ingredients

4 &1/4 cup all-purpose flour
1 Tbs ginger
1 & 1/2 tsp baking soda
1&1/2 tsp cinnamon
1 tsp salt
1/8 tsp cloves
1&1/2 cups sugar, divided
1 cup vegetable oil
3/4 cup molasses
2 large eggs

Directions

1. Heat oven to 350F. Grease large cookie sheet. Combine flour, ginger, baking soda, cinnamon, salt and cloves in medium bowl. Set aside.
2. Whisk together 1&1/4 cups sugar, oil, molasses and eggs in large bowl until smooth; stir in dry ingredients. Refrigerate dough 15 minutes.
3. Place remaining 1/4 cup sugar in small bowl. Using 2&1/4 inch ice-cream scoop or level 1/4 cup measure, form cookie dough into balls; roll balls in sugar. Place sugar-coated balls 3 inches apart on prepared sheet. Bake 15 to 18 minutes until golden. Cool cookies on wire racks. Repeat with remaining dough. Makes about 18 cookies.

Thyme Popovers

I rarely bake, but this recipe of Ina Garten's is so easy that even I like to make them! My older son loves filling them with butter and eggs. He loves that burst of  butter at the end of a bite. The beauty of them is that you can fill them with just about anything.

Ingredients

Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

Directions

 Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Serve hot.