Poetry Monday's once a week.
I bet you know which day.
I don't participate every time,
But today I've come out to play.My friends assign each week a theme,
Winter is what they chose.
Now it's up to all of us,
to put our thoughts into prose.Woes and Peace
Winter is a time when I
need too many clothes!
Freezing, I must cover up,
from head down to my toes.
Driving's not so easy now,
it's quite the scary deal.
Has me asking myself twice,
before I take the wheel.
Full on storms are just the worst,
snow with sleet and ice.
Those days I stay in the house,
indulge my baking vice.
Blackberry Ginger Cookies
And those storms that never end,
our muscles pay the price,
when we need the snowblower,
to go over the driveway twice.
But then . . .
Freshly fallen snow can bring,
a calming sense of peace,
sitting by a roaring fire,
and all wrapped up in fleece.
Wait!Read more poetry,
you're not through.
Some talented writers
are in this crew:
Blackberry Ginger Cookies
©www.BakingInATornado.comPrintable Recipe
Ingredients:
1 stick butter, softened
1/2 stick margarine, softened
1 egg, room temperature
3/4 cup brown sugar
1/2 cup plus 3 TBSP sugar, divided
2 TBSP molasses
1 TBSP black raspberry sparkling water
2 cups flour
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/4 tsp pumpkin pie spice blend
1/4 tsp salt
1 tsp baking soda
1/3 cup blackberry preserves
18 blackberries, halved
Directions:
*Cover baking sheets with parchment paper. Preheat oven to 375 degrees.
*Cover baking sheets with parchment paper. Preheat oven to 375 degrees.
*Cream the butter, margarine, egg, brown sugar, 1/2 cup of the sugar, molasses, and black raspberry sparkling water, until smooth. Mix in the flour, cinnamon, ginger, pumpkin pie spice, salt, and baking soda.
*Drop the blackberry preserves into the dough and roughly cut in with a knife.
*Drop by heaping tsp onto the baking sheets. Leave lots of room, they spread. Sprinkle with the remaining sugar.
*Bake for 9 - 11 minutes. Remove from the oven and immediately press a blackberry half into the center of each cookie. Allow to cool on the baking sheet for 5 minutes before removing to cool completely.
