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Food-ing With Flo: Gingersnaps! (Part I)

I’m just going to tell you straight up that this is (yet) another example of me thinking I read the whole recipe/I read a good 3/4 the recipe and thought I had it all under control when I kind of … didn’t. They are cookies! How complicated can they be? I have all of the ingredients this time! And cookie sheets! So I’m good right?

I pre-measured everything this time, as I do most of the time, and it really cut down on my running back and forth to the computer screen to check on Smitten’s recipe. I still did because I’m a second-guesser, but it was a lot less frantic.

(Please ignore the old lady hands, yes they are mine.) Although, every single time I bake I always forget to think ahead and take out the butter and leave it on the counter. So even though I “warmed” them on top of my pre-heating stove, they were still hard as hell and has me poking at the mixer with a wooden spoon again and again and again and again. “Smooth and creaming” it was not. Well blended with flex of butter distributed throughout, yes.

I have never worked with molasses before this moment. And did you know… Molasses tastes terrible by itself. It is not sweet and noms-y, it is … gross. I made Kamel try it. I have no first hand knowledge of this except for the look on his face. Also it’s made of sugar beets and some other stuff… so not what I thought. I can’t believe there isn’t a molasses tree. You’d think!

(Imagine it’s the 1700s … or something… and it’s time to take your medicine! Ha chacha Molasses!)

So by this time everything is hummin’ a long. It’s almost 8:30, Kamel will have freshed baked Gingersnaps to take to work for Thursday, I totally got this, etc.

My hair is insane you guys. It is ragged and lame-o and sticks out at weird angles and in this picture I look like I’m gnawing on the wooden spoon like a primitive human. But the gingersnap batter? with all of it’s butter gingery goodness? ZOMGSOGOOD. This is right before I realize that 1) The next step of the recipe calls for me to wrap the dough in plastic wrap – which we do not have and 2) requires the dough to chill for 2 or more hours.

I may be able to cram a lot of things in my day, but I am one tired mother effer. And staying up until 11 pm baking cookies is really just not my thing. So I decided to wing it with the cookie dough and stick it on a plate and cover it in foil. That will work right?

I’m not actually sure if it will work… because I was also supposed to get up at 5:30 am today and finish the cookies and the post. But guess what? Baking as the sun is peeking up over the trees is also really not my thing either. I hate to keep you in gingersnap-suspense, but tomorrow!! Tomorrow I’ll let you know if they actually turned out, if I was able to peel the dough off the plate, how it went while I rolled tiny balls of cookie dough and placed them two inches a part, and! if the cookies ended up melting together in the oven to form a giant bubbling gingersnap monster. All things are possible. (Noms, the dough may not make it that long.)

Two years ago Kamel and I were officially moving in together and we had just signed a lease on our first joint apartment (later to be known as the shoe box filled with ants, but let’s just allow past Lauren to enjoy this moment for a nano-second, shall we?). The pictures are trapped on the old blogger platform, but you get the idea. Let the words be your guide my friends!

7 Comments

  1. I hate when I don’t read ahead in a recipe and find out I have to chill something for longer than my patience will allow. You are a better woman than I. I would have stuck it in the freezer for 20 minutes and called it done. I mean, if the dough is delicious the cookies will be delicious no matter what they look like when they come out, right? I hope they come out looking great though. And whatever is stuck to the plate just means you get to eat it while you wait for fresh baked cookies. Total win/win!

    • “I hate when I don’t read ahead in a recipe and find out I have to chill something for longer than my patience will allow.”

      Word.

  2. Ok, so I made BOTH of those mistakes the first time I made that recipe, and they turned out pretty great still. I’m sure yours will turn out awesome.

  3. Yummy, I love ginger. I am curious about the result though I am quite sure they will turn out fine… I think chilling the dough is only necessary to make the dough easier to work with… but I am no expert heh.

    • Because it has so much butter they will turn into a messy blob if they don’t go into the oven hard. It’s the same concept when you make shortbread or sandies i believe. :)

  4. Chop the butter into small squares! Makes it heaps easier to beat it, even if it’s a little hard :) Also, I zap my chopped butter in the microwave for 30sec to soften it if I’ve forgotten to take it out.

  5. “thinking I read the whole recipe/I read a good 3/4 the recipe and thought I had it all under control when I kind of … didn’t.”

    Um. Yeah. I totally THATed my chicken pot pie this week. I skimmed the recipe. Didn’t even *bother* to check on all my ingredients first before I started cooking. Then realized partway through that I hadn’t defrosted the pastry crust *the night before in the fridge*. The impromptu defrosting method I used? Mmmmhhhmm. Que disastre!

    Cue horror show screaming and the goldurn ugliest pie crust you ain’t never seen. Tsk. Ah well, I only really screwed up 3 parts of the essential recipe and it’s actually still good. Heh.

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Who the hell is she?


Lauren

I am a writer living in Seattle and I believe that life is a grand adventure and only boring if you believe it to be. Plus! You don't need money to have fun.

I live with my husband, a photographer by education and a maker-of-video-games by trade, and a baby named gabe in an apartment on the hill.

I am romantic about most things and I cry... about almost anything. I tell stories to entertain you, I spread stories to keep you in the loop. I am not a grammar freak, but I do know how to spell it. I am exceedingly proud of my scrambled eggs and I really could eat an entire pan of cupcakes. If I met me, I would be my best friend. I tend to be irreverent.

If you would like to chat with me or see what else I'm up to you can follow me on Twitter (betterinrealife), on facebook, or email me at betterinrealife at gmail.


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