Gingersnaps

November 13, 2016


Ingredients

2 1/4 cups (281 grams) all-purpose flour
2 teaspoons (10 grams) baking soda
1/2 teaspoon (2 to 3 grams) table salt
3 teaspoons (6 grams) ground ginger
1 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) allspice
1/4 teaspoon ground white pepper
2 sticks (8 ounces or 227 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (96 grams) light brown sugar
1 large egg
1/3 cup (79 ml) unsulphured molasses

Optional, for even more of a ginger kick: Add 1 to 2 teaspoons finely grated fresh ginger (with the wet ingredients) or 1 to 2 tablespoons finely minced candied ginger (with the dry ingredients).

In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses and beat until combined. Add dry ingredient and beat at low speed until just combined. Thoroughly scrape down bowl, ensuring ingredients are evenly mixed.

Transfer your cookie dough to plastic wrap — mine was quite soft and I felt like I was spreading frosting over plastic. I used a plate to support it. Chill in fridge for at least two hours, until firm.

Preheat oven to 350°F (180°C). Roll dough into 1-inch balls and spread at least two inches apart on baking sheets that have either been greased or lined with parchment paper. Bake for 10 to 15 minutes, which is a long range. In the 10 to 12 range, the cookies will be softer. In the 13 to 15 range, a bit snappier. In both cases, you’ll want to leave them on their baking sheets for long enough that they’re firm enough to be transferred to a cooling rack with a spatula, anywhere from 2 to 5 minutes. Cool cookies completely before packing up.

Adapted from Smitten Kitchen

 

Oatmeal, Peanut Butter Chocolate Chip Cookies

November 13, 2016


Ingredients

1 cup butter
1/2 cup granulated sugar
1 cup firmly packed light brown sugar
1 cup smooth peanut butter
2 large eggs
2 tablespoons vanilla extract
2 cups quick-cooking rolled oats
2 1/2 cups all-purpose flour
1 teaspoon baking soda
12 ounces semisweet chocolate chips

Preparation

1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of b...
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Southwest Potato & Corn Chowder

February 18, 2014

8 slices bacon, chopped
1 large onion, chopped
1 red bell pepper, diced
1 orange bell pepper, diced
3 cloves garlic, minced
1 Tbsp butter
1/3 cup flour
1 tsp salt, plus more to taste
1/2 tsp freshly-ground black pepper, plus more to taste
1 tsp ground cumin
8 cups chicken broth
4 cups unpeeled potatoes (about 6 potatoes), cut into 1/2-inch cubes
1 lb frozen corn kernels
1 cup half-and-half
1/2 cup grated Pepper Jack or cheddar cheese, for serving
1/2 cup fresh chopped cilantro, for serving
Cook bacon in a la...

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