Gingersnap Diffuser Blend
3 parts ginger oil
2 parts cinnamon oil
2 part clove oil
Mix this blend together and diffuse it to celebrate national gingersnap day. It will make your home, office or vehicle smell delicious.
Ginger root oil (Zingiber Officinale) can be attributed to its digestive, carminative, expectorant, antiseptic, analgesic, antiinflammatory, stimulating and aphrodisiac properties. The benefits of ginger oil include its ability to treat stomach problems, nausea, heart strokes, indigestion, inflammation, respiratory problems, and menstrual disorders.
Cinnamon oil (Cinnamomum Zeylanicum) is now being used all over the world for the treatment of a variety of health disorders including respiratory problems, skin infections, blood impurity, menstrual problems, and various heart disorders. The health benefits of cinnamon can be attributed to its antibacterial, antifungal, antimicrobial, astringent and anticlotting properties.
Clove oil benefits can be attributed to its antimicrobial, antifungal, antiseptic, antiviral, aphrodisiac and stimulating properties. The oil is used for treating a variety of health disorders including toothaches, indigestion, cough, asthma, headache, stress and blood impurities.
National Gingersnap Day July 1
Gingersnaps are cookies typically made from molasses, cloves, ginger, cinnamon and brown sugar. They are a combination of sweet and spicy and have long been enjoyed for generations.
Gingersnaps are a healthier alternative to other cookies since they are generally lower in calories than other cookies and have additional benefits. For example, ginger, cinnamon and clove all have anti-inflammatory and antimicrobial properties and may help fight heart disease. Cinnamon is known to lower the amount of glucose in the bloodstream, ginger helps aid digestion and cloves also help prevent oral diseases and headaches. The history of the gingersnap goes back for centuries. Ginger dates back to the middle ages and gingersnaps have long been created in Germany and England.
3/4 cup margarine 1 cup white sugar 1 egg 1/4 cup molasses 2 cups all-purpose flour 1 tablespoon ground ginger 1 teaspoon ground cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.