TALKIN' 'BOUT EATING!
That's right! The feel good hit of 2009 is back and better than ever! Still asking the hard questions and getting the straight answers. Never has one indervidual delved so deeply one on one into the psyches of histories great thinkers, in her bedroom, documenting it all on her laptop, between pieces of raisin toast. Trust me, if you can sit through over 7 minutes of mindless small talk, then WELL are you in for a treat!
Saturday, April 16, 2011
Friday, April 15, 2011
Easter Easter Easter!...almost
Oh man I'm hella wild about holidays. Secular, religious, festivus you name it. I'm a mad holiday slut!
And I guess not surprisingly the thing I like best is the EATING, you know and the being together blah blah blahhhwherreee are the treats?!!!!
In the first of what I can only assume will be a series of delightful and enlightening seasonal offerings I give you my own little favorite, ginger biscuits. Because as a member of the ginger club I usually like to wear my heart on my head and my hair color in my biscuits. Mmmm Ok so maybe my syntaxes don't make a whole lot of sense, but who needs sense when you have ginger, nutmeg, cardamon and molasses pictures of goodness!
Gingerbread Cut-Out Cookies
1/3 cup oil, canola or rice bran are my favorites. Remember, olive oil is for salad and home made hair treatments, not cookies
3/4 cup sugar
1/4 cup molasses (I added a tablespoon of golden syrup too. Molasses is great and all but it can taste like your grandma smoked a box of cigarettes and spat into your batter)
1/4 cup plain soymilk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1/4 teaspoon cardamon (if you like it, remember it's not for everyone)
1 1/2 teaspoons ground ginger
A motley crew.
Directions
In a large bowl whisk together oil and sugar for about 3 minutes.
What a sweet heart.
Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Mmm, maybe not so much.
Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed.
Mix it all up y'all.
Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
They're so sweet when they're young.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. Bake for 8 minutes.
So pretty!
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before eating.
Trust me they're so yum, I couldn't even get a picture before they were almost all done!
And I guess not surprisingly the thing I like best is the EATING, you know and the being together blah blah blahhhwherreee are the treats?!!!!
In the first of what I can only assume will be a series of delightful and enlightening seasonal offerings I give you my own little favorite, ginger biscuits. Because as a member of the ginger club I usually like to wear my heart on my head and my hair color in my biscuits. Mmmm Ok so maybe my syntaxes don't make a whole lot of sense, but who needs sense when you have ginger, nutmeg, cardamon and molasses pictures of goodness!
Gingerbread Cut-Out Cookies
1/3 cup oil, canola or rice bran are my favorites. Remember, olive oil is for salad and home made hair treatments, not cookies
3/4 cup sugar
1/4 cup molasses (I added a tablespoon of golden syrup too. Molasses is great and all but it can taste like your grandma smoked a box of cigarettes and spat into your batter)
1/4 cup plain soymilk
2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1/4 teaspoon cardamon (if you like it, remember it's not for everyone)
1 1/2 teaspoons ground ginger
A motley crew.
Directions
In a large bowl whisk together oil and sugar for about 3 minutes.
What a sweet heart.
Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
Mmm, maybe not so much.
Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed.
Mix it all up y'all.
Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.
They're so sweet when they're young.
On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. Bake for 8 minutes.
So pretty!
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before eating.
Trust me they're so yum, I couldn't even get a picture before they were almost all done!
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