Gingerbread Butterscotch Cookies

Ah! I can’t tell you how excited I am to be writing this first post at Mama Hen’s Kitchen! I know it shouldn’t be a big deal because I’ve been writing food posts over at Two Hens and a Monkey for a month and a half or so. I’m just really excited to be expanding and moving to a new home that is solely dedicated to all things kitchen. I love to cook dinner, I love to bake goodies, and I love kitchen gadgets! I hope to “talk” about my experiences with all of these things in this wonderful space I am creating. No guarantees that they will all be good experiences. I have many epic fails in the kitchen. One day I’ll put myself out there and actually post a fail. We’re all human, and I’m not here to pretend that I’m anything over and above.

I was listening to Joy the Baker’s new Podcast while at work this last week. It was the episode where she interviewed Aarti Sequeira, winner of the Next Food Network Star. Aarti quoted one of her University professors, and he told her something that has stuck with me since I heard it a few weeks ago. He said, “If you don’t have a fire in your belly about this profession, don’t do it.” I know we’re always told to follow our passions. Do what you love – make money by doing something you love. I’m not sure where I strayed from honoring my creative genes. I’ve played piano since I was 5, I used to draw and paint all the time, and writing has always been a love of mine. I think it was once I had my son and became a single mom. The dream of having a creative career just went out the window. I realized that I had to really get in gear so I would be able to provide for my son and myself. We all know how hard it is to be a starving artist, and I wasn’t about to put my kiddo through something that had the possibility of an unstable financial childhood. So I went to the direction of being a Nurse. That didn’t stick. Then accounting. Nope, not that either. Customer service – gah never again! And I now write insurance for a large brokerage. Back to that quote – do I have a fire in my belly for writing insurance?? I’ll let you answer that one yourself.

So this is my outlet. This is my way of feeling like I am doing something that gets me back to being me! This is where my fire is. This is the fire deep in my belly. It does sadden me that I haven’t found a way to make a profession of it at this time in my life, but at this moment, this is what I have. This is something I am extremely grateful for.

I will still be writing over at Two Hens and a Monkey, but I’m taking that back to it’s original purpose. A journal for me and my family. A place I can write about things we do as a family and feelings I have and not worry about traffic slowing down on days I write about those things. All the recipes I have posted over there will stay there, and up in my recipe box tab, the original recipes from Two Hens will be linked back to that blog rather than moving them all over.

Mama Hen’s Kitchen also has a Facebook page. I’d love for you to hop on over and ‘like’ the page. That way you can get all the updates on new recipes, posts, and happenings at Mama Hen. I also have a Twitter account if you want to follow me there as well! And feel free to drop me an email at mamahenskitchen at hotmail dot com.

Now that sappy stuff is all out of the way, let’s move on to the real reason you’re here! FOOD! And my first winter holiday season cookie of the year. I’m sure you all love gingerbread, right? Who doesn’t? Well… the thing is, I really don’t love it. It’s meh, to me. Usually crunchy. Usually too much ginger. It’s just not my thing. Gingerbread in small doses = fab. So, you can imagine my happiness when I came across this splendid mash-up. A little gingerbread, and a little butterscotch. Yes please!

The scent of Christmas floated through my tiny apartment kitchen as soon as I measured the cloves into this. Oh Cloves I love thee.

Cloves, butter, and perfectly packed mounds of brown sugar – these are a few of my favorite things.

Topped with gooey molasses, and you look heavenly. FYI, a tip for molasses, honey, or peanut butter. Spray your measuring receptical with non-stick cooking spray before putting the sticky stuff in. Makes clean-up much easier!

That clump of cookie dough is just BEGGING me to eat it by the spoonful. Do you hear it?!

I don’t think I’ve mentioned that I’m one of the messiest people in the kitchen ever. Really. But I have a new trick. I have my wonderful humungo cutting board. I measure everything over that and put all my dirty spoons and such there as well. Then all I have to do is throw it in the sink and wipe it down. It’s much easier to clean then the counters and the stovetop. It’s still a work in progress and I’m usually still all over the place, but I’m trying!

Butterscotch Gingerbread Cookies
recipe adapted from

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
1 (11 ounce) package Butterscotch Flavored Morsels

Preheat oven to 350 degrees F.

Combine flour, baking soda, cinnamon, ginger, cloves and salt in small bowl. In a large bowl, beat butter, sugar, egg and molasses until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes approximately 4 1/2 dozen cookies.



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