It’s been a long time since I’ve made anything from a cookbook. Since going gluten-free, I’ve adapted fairly well to just changing up what we normally have but I am out of ideas and spend way too much money and time at the market wandering around trying to figure out what to make.
Picky kids. Lack of time. Food allergies. Meh.
So, I ask you, what cookbooks are you cooking from these days? What food blogs or recipe sites have impressed you lately? Do you have any must-try recipes you can share with me? I feel as if I need to go back to the basics and cook from a book because my little bits of this and that add up to a lot of ingredients and although most times whatever I make tastes fine, I’m not sure the effort is necessary.
I want simple. Good. Healthy.
Plus, I want time to read in the evenings. It’s my favorite thing to do and if dinner is a simple meal, then I have more time for that.
Tonight is our annual holiday light tour. This is where we drive around with some very special kids who have Down Syndrome. We have been doing this for more than 12 years!! They aren’t so young anymore (nor am I). Adam requested ginger/molasses cookies this year so I baked a giant batch of these babies, along with the giant chocolate chip cookies I saw over at Pickles and Cheese.
It’s pouring cats and dogs here though. We won’t be seeing too much with all this rain but nobody cares. We just talk, laugh, eat and listen to Christmas music as we peruse the neighborhood.
Giant Ginger/Molasses Cookies (Courtesy of Martha Stewart)
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground pepper
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup packed light-brown sugar
- 1/2 cup granulated sugar, plus 1/3 cup for coating
- 6 tablespoons molasses
- 1 large egg
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, baking soda, salt, ginger, allspice, and pepper.
- With an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in molasses and egg. With mixer on low, gradually beat in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
- Divide dough into twelve 2-inch balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets. Flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
- Bake until brown, rotating sheets halfway through, 12 to 15 minutes. Cool cookies on a wire rack.
Both the Ginger cookies, as well as the giant chocolate chips ones I mentioned above cook up beautifully. How can anyone resist a GIANT cookie? The size alone makes them a conversation piece. My kids have been drooling over them all day in anticipation of tasting them tonight.
Well, I have a lasagna in the oven and I must get back to Last Night in Twisted River so I hope you have a lovely afternoon, even if you are floating out there like we are right now.
Oh, and did I mention that I have the next two weeks off? Sweet!