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Archive for May 14th, 2018

We had just completed a gorgeous hike one weekend in February at Kortright Centre for Conservation. It was a warmer day and the sun was beaming beautifully throughout the hike. There were some muddy spots and some icy spots but it was totally manageable. This park is not manned this time of year, but, fortunately they leave the gate open for visitors like us. The park is not maintained during the winter but a good pair of hiking boots and you’re good to go. Click down to the end to see a few pictures of our hike.

Unfortunately all of the service buildings are closed this time of year, and after an hour-long hike and ingesting 500 mL of water, one might need facilities, so we decided to stop at a Starbucks on our way home. I usually like to purchase something when I use the facilities in a place but it was well into the afternoon and I really didn’t want a cup of regular coffee and ordering a decaf at Starbucks is about the most painful experience I have ever endured so I avoid it at all costs. Instead, we ordered an oatmeal cookie which they had unfortunately sold out of so, we shared one of their Ginger Molasses cookies. It was so delicious that I wanted to replicate the recipe and bake some at home. JT and I are HUGE ginger fans and I prefer to use fresh ginger whenever I can, so in this lovely recipe, I quadrupled the ginger and used fresh and I added a small amount of candied ginger chopped roughly. These definitely satisfied my ginger craving! Do you ever feel obligated to purchase something if you use a restaurant’s facilities?

Chewy Ginger Molasses Cookies

Makes about 72 x 20 g cookies.

For the original recipe, please click here.

To print this recipe, please click here.

Ingredients:

  • 284 g unsalted butter at room temperature
  • 450 g white sugar
  • 2 eggs
  • 125 mL molasses
  • 20 g fresh ginger, finely minced
  • 570 g all-purpose unbleached flour
  • 3 g salt
  • 23 g baking soda
  • 6 g ground cinnamon
  • 1 g ground cloves
  • 50 g candied ginger, chopped
  • 50 g white sugar for rolling

Directions:

  1. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
  2. Add the molasses and fresh ginger and beat well.
  3. In a separate bowl, combine the flour, salt, baking soda, cinnamon and cloves and whisk to combine well.
  4. Add to the butter mixture and beat until well combined.
  5. Refrigerate the batter for 1 hour.
  6. Pre-heat the oven to 350° F.
  7. Make 20 g balls and roll in the sugar and position on the parchment lined baking sheet leaving about 5 cm between each cookie (don’t be tempted to flatten, it will flatten out on its own in the heat of the oven). Bake for 10-11 minutes, remove from the oven but leave them on the baking sheet because they will finish baking on the sheet. Remove cookies from the baking sheet once they have all but cooled completely.
  8. Enjoy with coffee or tea or a glass of bubbly!

Notes:

  • 11 minutes was absolutely perfect in my oven, the cookies hardened up perfectly sitting on the hot cookie sheet on the counter.
  • I always test-bake 1 or 2 cookies before I decide on how big to make the entire batch, it also gives you a solid idea of how long to bake them perfectly.
  • Weighing the cookie dough will give you more evenly-sized baked cookies. I can almost eyeball them after making a few balls, but I still like to weigh them for consistency.

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