Man, I’m looking at my recent posts and realized I am only averaging a new post every 2 weeks or so. This is sad. Over the past few months I have come to really enjoy blogging. The chance to get my ideas out there in the blogosphere is really something I cherish. And more then that, I think it has made my food better. I started this blog as a way to occupy my time while I was out of work, and it has grown to be something I long to have more time for. Sometimes life is funny.
These past couple of weeks have been incredibly stressful, but also incredibly great. October 28 was my birthday, and I was really touched by how many people reached out and wished me well. Nice to know people care. Also, Halloween 2011 is now history, and I am happy to say I celebrated it with a group of wonderful people (2 days early, but I digress). And now as the holidays approach, I am slightly overwhelmed with everything going on. My school term is rapidly approaching its end, and all the holiday get togethers are in the process of being planned and scheduled. It is, for everyone I’m sure, a very busy time of the year.
I would encourage all of you fantastic readers to try and squeeze every bit of joy out of this time of the year as possible. Has anyone noticed how gorgeous the trees/leaves/foilage are right now? Those brilliant reds, oranges and browns make me feel like snuggling with a blanket and a steaming cup of cocoa. Moreover, they make me feel like being with the people I love. What perfect timing, with Thanksgiving a mere two weeks away.
Last night I received a wonderful request. Several years ago I shared my recipe for gingersnaps with some lovely gals in my life, and they have asked for it again. This time around, I’d like to share it with everyone. And it’s the perfect accoutrement for the aforementioned blanket and cocoa scenario. So please, try this recipe, pass it on to all your loved ones, and enjoy!
Makes about 4 dozen
2 sticks unsalted butter, softened
1 cup sugar
1 cup molasses
1 heaping tablespoon baking soda
2 tablespoons hot water
3 1/2 cups AP flour
1 heaping tablespoon ground ginger
1 tablespoon ground cinnanmon
a pinch of salt
Cream the butter, sugar and molasses together until smooth.
Mix the baking soda with the hot water and then beat this into the butter mixture.
Sift together the flour, ginger, cinnamon and salt.
Add about 1/4 of the dry ingredients to the wet and mix to incorporate. Add another 1/4 of the flour and again, mix to incorporate. Do this until all the flour is mixed in.
At this point, turn the dough out onto a lightly floured board.
Separate the dough into two pieces, then shape each piece into long logs.
Wrap the logs in waxed paper and refrigerate them for at least 2 hours. You want them to harden so that when you slice them they don’t fall apart!
Preheat your oven to 350 degrees.
Slice the logs into thin cookies, about 1/8 inch thickness. If you prefer thicker cookies, slice them as you wish, but increase the baking time.
Place the cookies on an ungreased baking sheet, (a silpat or parchment paper works great) and bake for about 10 minutes. These will burn pretty quickly on you, so keep an eye on them.
Remove them from the oven and transfer to a wire rack to cool.