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Sunday, January 29, 2012

Cookies, Cookies, Cookies


Sometimes it’s good to take a break from training, not that I didn’t ride last Saturday, but before riding my bike. . .  I made a few cookies . . . 


My good friend and co-worker is getting married and we had a bridal shower


Because I do food, and somehow people think that I like food. . .


. . . probably because it’s true

I like food, good food. . .


So I am frequently called upon to help in this area


So I made cookies. . . .

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On Saturday our LITTLE kitchen turned into a cookie factory as I made

dozens and dozens of cute little cookies!

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Gingersnap Cookies with Orange Cream Icing

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Pumpkin Marshmallow  cookies

And. . .

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Mint Chocolate Nut Brownie Cookies

It was a fun project. . .


. . . but as always the best reward is hearing people enjoying my little creations.


Today I will share the gingersnap cookies. . .


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First, cream together the sugars and butter. . .

you may recognize this photo from the smores post I did this summer. . .

but the process is the same.  to Cream is not merely mixing your sugar and butter, but MIXING, Beating, beating, and beating some more. . .  for like 5 minutes more.


you may notice that I NEVER use margarine, only butter!  Margarine tends to do funny things to food. . . and leaves a funny taste in my mouth. . .


. . . so only butter for our little kitchen

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Now stir in the dry ingredients, the vanilla and eggs.  

You may use a mixer for this part, just be sure to mix everything together super good

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Then, using a scraper or large spoon, stir in the flour.  Note that I didn’t say anything about using a mixer for this part. . . you will just use power from your arm, to GENTLY fold/incorporate the flour into what is called cookie dough.

This is great, because if you make LOTS of cookies you will get strong arms! 


BONUS!


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now, roll your cookies into little balls and then roll them in sugar. . . I am using Turbinado sugar here but you can easily use regular sugar it will work just fine

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place them on your baking sheet that has been lined with parchment paper or a silpat mat.  Some cookies do better on parchment, but these are fine on either liner.

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These cookies do flatten and spread a little, so leave enough room in-between each little ball or they will stick together.


bake for 10 minutes


. . . let the cookies cool before trying to move them.

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They come out of the oven kind of puffy like this, then as they cool

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they magically flatten and go crinkly like this

To make your cookies extra special, if you want, make an orange cream icing to go on top.  I normally don’t do this step if just making cookies for fun, but this was a special occasion so I added an extra touch of goodness. . .


I'm confident you will enjoy your cookies with or without orange icing.


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I used a zester to create long strips of orange for the garnish, that were then cut into little pieces.  After I had my garnish made, I then zested the remainder of the orange for the icing and used fresh squeezed orange juice as my liquid with a little cream and cream cheese. . .   mmmmmmm. . .

it sure is a yummy addition!  ~ ~ ~


~ ~ ~ a perfect blend of orange and ginger!


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Gingersnaps are one of the simplest cookies to make for sure, and super yummy! 



. . . These are always a favorite


If you want to make these for yourself 
click this little box
and like magic the recipe will appear.


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