Life is a flower...

Life is the flower for which love is the nectar.
--Victor Hugo

Yes indeed, extending good tidings and cheer in a larger proportion to all things negative just makes everyday a better one. Hey, there are challenges all around...it's hand in glove with this wonderful thing called "life". I find it difficult to attempt to measure who's challenge is the more difficult one. Every-one's measurement of a personal difficulty has it's own meter for measuring the pain and grief of a situation. However, the opposite end of the spectrum on the nectar of life and all things positive is much easier to see and enjoy. It doesn't seem to matter if it is a simple pleasure or a major thrilling moment...the great feeling of "what a great moment" is the same! You can smile just remembering your last simple pleasure.

Hey, that's what a Watkinized home is...a simple pleasure with a lot more impact. You have the peace of mind knowing you have cleaned without chemical with the natural plant based cleaning line , (and it smells so great). Or, you have created the tastiest of dishes with high quality spices , extracts and more. And here is another thought to ponder...the business opportunity! Perhaps you don't want or need a sideline business right now, but why not consider building one in your spare time right now so it is in place in case you need it later? Now that is a bit of a thinker...please consider our best offer ! Thanks and enjoy this recipe as well! It will be a simple pleasure for your family.

Chewy Chocolate Gingerbread Cookies
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 T all purpose flour
1 T. Watkins Ginger
1 tsp. Watkins Cinnamon
1/4 tsp. Watkins Cloves
1/4 tsp. Watkins Nutmeg
1 T. Watkins Baking Cocoa
1 tsp. baking soda
8 T. (1 stick) unsalted butter
1/2 cup packed dark brown sugar
1/4 cup molasses
1 tsp. Watkins Butter Flavor
1/4 cup sugar

Line two baking sheets with parchment. Chop chocolate into 1/4 inch chunks; set aside (if not using a chip). In a medium bowl, sift together flour, ginger cinnamon cloves, nutmeg, soda and cocoa, (or stir briskly with a kitchen whisk). With mixer, cream butter and brown sugar. Add molasses and butter flavor and continue to beat until combined. Add dry ingredients and continue to mix until well blended. Add chocolate pieces and turn dough out onto a piece of plastic wrap. Pat the dough out to about 1 inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours or more.

Roll the dough into 1 1/2 inch balls and return to refrigerator for additional twenty minutes (can be on your baking sheets or just another bowl). Heat oven to 325 degrees. Remove balls from the refrigerator and roll in sugar, place on baking sheets. Bake until the surfaces crack slightly, 13 to 15 minutes; let cook 5 minutes; transfer to wire rack to cool completely.