For my first recipe, I decided to do something quick and easy, so I could get used to taking pictures while I cook. I have to say, taking pictures while I cook helps me to keep my kitchen from turning into a complete disaster area. This recipe is almost exactly taken from Santa Fe Kitchens: Delicious Recipes from the Southwest by the Museum of New Mexico Foundation.
My (evil) stepmother-in-law, Dana, gave me this book for one of my birthdays, I believe, and it's quite nice, though I mostly stick to the desserts since I tend to avoid meat. One day I plan on veggifying some of their main dishes (future posts, perhaps?).
Okay, on to the gingersnaps. To start, you will need the following ingredients:
3/4 cups vegetable oil
1 cup sugar plus some more (~1/2 cup)
1/4 cup molasses
1 egg
2 1/4 cups flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon, ground
1 tsp ginger, ground
1 tsp cloves, ground
and you will need the following tools:
A KitchenAid (or hand-beater, or whisk, or fork), 3 bowls (one for dry stuff, one for wet stuff, and one for rolling balls in sugar), various measuring tools, a few cookie sheets, and silicon baking liners (or parchment paper, or just grease your cookie sheets). I also used a coffee grinder to grind the cloves, because I only had whole ones.
Okay, now, to start cooking!
1) Preheat the oven to 350°F (177°C)
2) Beat that oil and sugar until smooth. Then add your molasses and egg and beat some more.
3) In a separate bowl, mix together your flour, salt, baking soda, cinnamon, ginger, and cloves.
4) Add that to your wet mixture, and beat some more, until it is well combined.
5) Roll the dough into lots and lots of little (~3/4 inch or ~2 cm diameter) round balls and roll each one in sugar.
6) Smoosh each ball slightly on the baking sheet to make a disk. Line them up about an inch (~ 2.5 cm) apart.
7) Cook them for ~7-12 minutes at 350°F (177°C), until they are crackly.
8) Eat up! Nom Nom Nom! Yummy!
I encourage you to try these; they are super easy and quick. They are especially good right out of the oven. See you next time!
My (evil) stepmother-in-law, Dana, gave me this book for one of my birthdays, I believe, and it's quite nice, though I mostly stick to the desserts since I tend to avoid meat. One day I plan on veggifying some of their main dishes (future posts, perhaps?).
Okay, on to the gingersnaps. To start, you will need the following ingredients:
3/4 cups vegetable oil1 cup sugar plus some more (~1/2 cup)
1/4 cup molasses
1 egg
2 1/4 cups flour
1/4 tsp salt
2 tsp baking soda
1 tsp cinnamon, ground
1 tsp ginger, ground
1 tsp cloves, ground
and you will need the following tools:
A KitchenAid (or hand-beater, or whisk, or fork), 3 bowls (one for dry stuff, one for wet stuff, and one for rolling balls in sugar), various measuring tools, a few cookie sheets, and silicon baking liners (or parchment paper, or just grease your cookie sheets). I also used a coffee grinder to grind the cloves, because I only had whole ones.
Okay, now, to start cooking!
1) Preheat the oven to 350°F (177°C)
2) Beat that oil and sugar until smooth. Then add your molasses and egg and beat some more.
3) In a separate bowl, mix together your flour, salt, baking soda, cinnamon, ginger, and cloves.
4) Add that to your wet mixture, and beat some more, until it is well combined.
5) Roll the dough into lots and lots of little (~3/4 inch or ~2 cm diameter) round balls and roll each one in sugar.
7) Cook them for ~7-12 minutes at 350°F (177°C), until they are crackly.
8) Eat up! Nom Nom Nom! Yummy!
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I encourage you to try these; they are super easy and quick. They are especially good right out of the oven. See you next time!
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ReplyDeleteThis recipe looks very yum! As a basically crappy cook, I love the fact that you include pictures on this blog to help some of us along! One request, though. Some of the pics are very dark and hard to make out. Could you make them a bit lighter?
ReplyDeleteLooking forward to keeping up with your culinary adventures!
I will try to make them lighter/use more flash on my camera. I have a dark kitchen. Thanks for reading!
ReplyDeleteLooks great! I have found that with Southern/Tex Mex/"Santa Fe" cooking, polenta and/or tempeh is a nice vegetarian option for the meats. I love your blog and can't wait to see more!
ReplyDeleteGreat job, Le Staceness!