Thursday, December 20, 2007
i'm really feeling the Christmas fever! (and my homework is stuck in a corner collecting dust) so i changed my blogskin since my previous one was too dark and tired. and my nails are dried so i can jump around and scratch the walls until the nail polish comes off so i can paint them again! i'm that bored.
really like this skin. it's so cute! and i didnt know what song to put so i just grabbed one from imeem.
was baking
molasses ginger crisps earlier today. at first the batter was preeetty soft. and i didnt know if was going to turn out right. but in the end it turned out quite nice. crispy on the outside and chewy on the inside. yummy. got it from martha steward's web site. haha there are millions of good recipes on that website.
MOLASSES GINGER CRISPS
Ingredients
Makes about 6 1/2 dozen
- 2 cups plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1 large egg, plus 1 large egg yolk
- 1 teaspoon grated fresh ginger
- 2 tablespoons finely chopped crystallized ginger
- 1/3 cup unsulfured molasses
- Coarse sanding sugar
Directions
- Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. Whisk together flour, ground ginger, baking soda, and salt; set aside.
- Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high until light and fluffy, about 2 minutes. Add egg and egg yolk; beat to combine. Add grated and crystallized ginger and continue beating until combined. Add flour mixture, alternating with molasses, beginning and ending with the flour mixture. Continue beating until fully incorporated.
- Roll dough into 1-inch balls. Coat each ball with sanding sugar, and place on prepared baking sheets, 2 inches apart. Bake, rotating pans once, until flattened and dark golden brown around the edges, about 12 minutes. Cool on pans 5 minutes before transferring to wire racks to cool completely. Cookies may be stored in an airtight container at room temperature for up to 2 days.
2:48 AM
