Dreary Saturday
Dec. 8th, 2018 03:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nightdog_barksGrey and drizzly and cold. There should be wolves howling on the moor, although I think for us it would be coyotes singing in the marsh. There was some snow west of us, around Wichita Falls, but it's not going to make it here (I think).
Made chocolate-molasses cookies yesterday and they turned out pretty well. Recipe is under the cut, with notes.
Chocolate-Molasses Cookies
½ cup/115 grams unsalted butter (1 stick)
1 tablespoon freshly grated ginger (optional) (we did use this)
1 ½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
(We also tossed in about 2 tablespoons of chopped candied ginger)
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara or granulated sugar, for decoration (did not use)
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. (We used one baking sheet and non-stick aluminum foil.)
Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else. (We melted the butter in a bowl in the microwave.)
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt (and the chopped candied ginger).
In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain. (Our dough was really the consistency of frosting, so see next note.)
Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar (did not use) and place on the prepared baking sheets about 1-inch apart.
(We absolutely had to do this. Dough was way too soft and sticky to really work with, so we stuck the bowl into the refrigerator for about five or ten minutes. Also we didn't really roll the dough into balls -- we scooped it up with a spoon and transferred it to the foil-covered baking sheet in something of a smoodge instead of a ball. We ended up with maybe 30 cookies instead of 40.)
Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating. (Our cookies all took 10 - 11 minutes.)
Link to recipe, although it may be behind a paywall because it's the NY Times
The wreath came for the front door and I put it up -- it's one of those that's got tiny lights woven through it, and it looks really nice when it's lit up.
Made chocolate-molasses cookies yesterday and they turned out pretty well. Recipe is under the cut, with notes.
Chocolate-Molasses Cookies
½ cup/115 grams unsalted butter (1 stick)
1 tablespoon freshly grated ginger (optional) (we did use this)
1 ½ cups/190 grams all-purpose flour
½ cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
(We also tossed in about 2 tablespoons of chopped candied ginger)
⅓ cup/65 grams granulated sugar
½ cup/120 milliliters molasses
1 large egg
Sanding, Demerara or granulated sugar, for decoration (did not use)
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. (We used one baking sheet and non-stick aluminum foil.)
Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else. (We melted the butter in a bowl in the microwave.)
In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt (and the chopped candied ginger).
In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain. (Our dough was really the consistency of frosting, so see next note.)
Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar (did not use) and place on the prepared baking sheets about 1-inch apart.
(We absolutely had to do this. Dough was way too soft and sticky to really work with, so we stuck the bowl into the refrigerator for about five or ten minutes. Also we didn't really roll the dough into balls -- we scooped it up with a spoon and transferred it to the foil-covered baking sheet in something of a smoodge instead of a ball. We ended up with maybe 30 cookies instead of 40.)
Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating. (Our cookies all took 10 - 11 minutes.)
Link to recipe, although it may be behind a paywall because it's the NY Times
The wreath came for the front door and I put it up -- it's one of those that's got tiny lights woven through it, and it looks really nice when it's lit up.