Quick Update and a Recipe

As much as I'd love to leave that last post up for forever so I can constantly be reminded of our trip, its time for a new post.  It hasn't really felt like Christmas yet.  I think that week we were gone threw me off ,and its 60 degrees outside, we're not done Christmas shopping, I haven't done any thing in the form of a Christmas card, and I have done zero baking for Christmas Eve caroling.  Well I lie I did make a really yummy gingerbread cookie yesterday for Devin's class party.  I love this recipe so much its a shame I only make it once a year.  I'll post it at the bottom because I told my friend that I'd put it up here.

Now for an update.
Caroline is great besides the fact she has gotten to be a little too sassy for my taste sometimes but I can't complain much because she is a great kid.
Devin needs constant work and by work I feel like he's way behind Caroline when she was in kindergarten.  We do a reading lesson every night but I feel like I still need to teach him about a million things. Kindergarten is not my favorite.
Graham is has a constant stream of words coming out of his mouth.  He loves to talk so much!  When he was asked by his primary teachers what his favorite thing about primary was he said, "talking." He is Shawn's child for sure!
Shawn and I are counting down the days until his next vacation.  Well I am anyways.  He is on a very busy service and I can't wait to have more family time come Saturday.  He starts his Christmas vacation then and I"m sure it'll be a lot cheerier around here when he's home.

Ok so here's the gingerbread recipe
3 c all purpose flour
1 tsp baking soda
3/4 t cinnamon
3/4 t ginger
1/2 t allspice
1/2 t cloves
1/2 salt
1/4 t freshly ground pepper
8 T butter at room temp
1/4 c vegetable shortening, at room temp
1/2 c light brown sugar
2/3 c unsulfured molasses
1 lg egg

Sift flour, soda, cinnamon, ginger, allspice, cloves, salt, and pepper into medium bowl and set aside.

In a large bowl combing butter and shortening until well combined about 1 min.  Add the brown sugar and beat until te mixture is light in texture and color, about 2 minutes.  Beat in the molasses and egg.  Gradually mix in the flour mixture to make a stiff dough.  Divide dough into two thick disks ane wrap in plastic wrap.  Refrigerate until chill about 3 hours.

Roll out cookies to desired thickness (I like my cookies thick and chewy) on floured surface, cut our shapes and bake at 350 for 8 minutes, for thick cookies.  I don't know how long for thinner cookies, mine are always thick.  If dough gets too soft to work with knead scraps together and chill for about 5 minutes.