Gingerbread: a second fling.

June 10, 2011 § 1 Comment

Dark Brown Sugar is not in the best mood. Molasses has ignored her for almost three months. They had a fling back in March, but maybe he just lost interest? Was she too easy? Like, it turned out great, and the result was truly magnificent…so why hadn’t they talked for so long? That’s it, Brown Sugar says to herself. She turns around and looks at Molasses, who’s facing the opposite direction at the other end of the shelf. Oh well. Here’s to being assertive.

BS: Hey, Mollass! It’s been a long time, huh?

Molasses slowly rotates himself to face her.

M: What? Oh, hi. Errm….yeah, I guess it has. How, uh, are you?
BS: Oh, you know, just chillin’ n’ killin’.
M: That’s cool…

Silence.

BS: Ok, look. I don’t get it. That gingerbread we made a few months ago was great. I don’t understand what happened. Did I do something wrong? Why’ve you been ignoring me?
M: …
BS: Hello?! Get out of my face forever or express yourself now. RUDE.
M: Um…look, Sugie, I um…I…I don’t know how to…uh…I… I went with your sister! Light Brown Sugar. I mean, she made me. It was her fault. I…really…I had no choice…
BS: …
M: I’m sorry. What we had was great. I didn’t mean to ruin it.
BS: [shouting hysterically] Well, you can take your cloyingly sweet, cheating self and stick –

Suddenly, the cabinet doors swing open and the daylight streams in. Two hands reach in (FoodGirl’s) and simultaneously scoop up Molasses and Brown Sugar. The two ex-lovers look at each other while still in mid-air.

BS: You totally don’t deserve this, but I guess I’ll have to give you another chance.
M: I promise I won’t ever-
BS: Just shut up.
M: I promise I’ll make it up to you. I’ll make it good.

And oh, was it good.

3/4 cup white sugar
1/2 cup butter
1 egg
1 cup blackstrap molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons ground cinnamon
3 teaspoons ground ginger
1  teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
1/4 cup dark brown sugar

  1. Preheat oven to 350º. Butter and lightly flour a cupcake or muffin pan.
  2. In a large bowl, cream butter and sugar. Stir in egg, followed by molasses.
  3. In a separate bowl, combine flour, soda, spices, and salt. Mix until all ingredients are evenly distributed throughout.
  4. Add dry to wet ingredients, mixing well. Add hot water and continue to mix until batter is consistent.
  5. Pour batter into muffin tins and sprinkle tops with brown sugar.
  6. Bake for about twenty minutes, rotating pans halfway through. Test that they’re done by sticking a knife into muffin center. Knife should come out almost clean.

adapted from an old-fashioned gingerbread loaf recipe at allrecipes.

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Ginger Snappies

May 27, 2011 § 2 Comments

Aaaaaaand we’re back! Less than three weeks until my college graduation. And WHAT a long time it’s been since the magic of baking has occurred in this apartment. I’m in the midst of writing final essays, doing last film projects, wrapping up boxes and friendships and whatnot. But this morning, that white crinkled paper bag of all-purpose flour called to me from the cabinet as I reached for my daily handful of almonds from the adjacent one. “Boo to you, FoodGirl, for forgetting me!” he shouted, crouching down in helpless rage and glaring with his bleached eyes through the darkness, past the sugar, the baking soda, the chocolate chips. I sighed. “Forgive me. Let’s start over. Let’s just pretend this whole situation never even happened, ok?” I reached in, the palm of my hand grasping his thick, full sides, and set him down on the counter top. He straightened up, uncrinkling a bit. “Harumph. Well. That’s better. What should we bake?”

[Note that these cookies are indeed quite crunchy (snappy?), so get ready for a crunch-o-liscious foodgasm. Those who prefer their cookies soft, run far away!]

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter, cut up
1/4 cup well-packed light brown sugar
1/4 cup light molasses (aka treacle!)

  1. In a large bowl, combine flour, ginger, powder, and salt. Stir.
  2. In a small saucepan, on low heat, melt butter, molasses, and brown sugar together, stirring occasionally until smooth.
  3. Pour hot mixture into bowl and mix dry and wet until dough forms.
  4. Press dough into a large disk and refrigerate in plastic wrap for one hour.
  5. After an hour, preheat oven to 350º F and prepare two parchment papered cookie sheets.
  6. Roll dough on a lightly floured surface into about 1/4 inch thick and use cookie cutters to cut out cookie shapes. Repeat until dough is used up.
  7. Bake until just firm and golden brown, about 12 minutes. Allow to cool.

adapted from The Golden Book of Cookies.

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