Cookie Alterations

I have a cookie recipe that I love dearly.

Gingersnaps.

photo courtesy of iStockphoto

They have ginger, molasses, wheat, and eggs! Surely these are healthy.

Right???

I have a problem. I mean it. These cookies are invading my thoughts on a regular basis.

I have a recipe. And I know how to use it. But the problem was this: I grew up with another kind of gingersnap, which I love even more. Oatmeal gingersnaps! In fact, I never had a plain gingersnap until I had grown up, married, and moved out of the state.

I was nearly into my third trimester, bemoaning the first of many evenings with swollen feet as I went through the steps, finally taking the perfect product from the oven.

I loved them. My husband loved them. The baby kicked like she was ready to swim the English Channel. They were a hit! But I couldn’t quite drown out the voice in my head that insisted on gingersnaps with OATS!

Fast forward a few months.

Sleepy little screecher. :) How sweet.
Sleepy little screecher. 🙂 How sweet.

Eve is nearly six months old, and teething. My husband and I are constantly nursing matching headaches, these days, because of how very verbal she is. She screeches, babbles, yells, etc– constantly. Sometimes it’s nice, hearing her “bblaa da da da” away as she chews on her toys, but her screeches are serious business. Earsplitting.

We do what we can for her, but she still leaves our heads achey.

But wait! Ginger is a natural painkiller!!

Cue baking montage. This time, my brain nags, use oats!!!

So I do. Double the ginger, for the natural ache-soothing, raw sugar on the outsides, and Done!

It's past the baby's bed time. Do YOU know where your cookies are?
It’s past the baby’s bed time. Do YOU know where your cookies are?

Here’s the recipe:

Extra-Strength Oatmeal Gingersnaps:

  • Cream:

3/4 cup shortening

1 cup dark brown sugar

1/4 cup molasses (next time, I’m going to try blackstrap molasses!)

1 egg

  • Beat until slightly fluffy.
  • Sift together:

2 1/4 cups sifted AP flour (someday I’ll try whole wheat)

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ginger

1  teaspoon ground cinnamon

1/2 teaspoon ground cloves

  • stir into molasses mixture.

Add 1 cup old fashioned rolled oats.

  • Mix into dough.
  • Form into small balls, and roll in raw sugar.
  • place 2 inches apart on greased cookie sheet.
  • Bake at 375* for 12 minutes.
  • Allow to cool and solidify.
  • makes 2-5 dozen, depending on your ball size. I usually do 1-inch balls, and I’ve never gotten more than 2 1/2 dozen out of this recipe.
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Banana Brownies

There was a really great sale on bananas. So  I,  forgetting temporarily that we hardly ever eat bananas, got a whole bunch. (As opposed to a half bunch. Ba-dum tiss.)

We left them untouched in our fruit basket, just sitting there, until they went from solid green… to splotchy brown. Fit for nothing but baked goods.

I had just resigned myself to a whole lot of banana bread, because I couldn’t bear to let all that healthy fruit go to waste, when my brain said, “haven’t we read something about how you can substitute bananas for eggs?”

Too true, brain! Ten points for Gryffindor! (Or Ravenclaw, whatever. Let’s not overthink this.)

My husband likes his brownies chewy, and my regular brownie recipe makes fudgy brownies, so I pulled up this recipe.

I also really love the kind of brownies that have the crumbly topping, so I pulled up this recipe, too.

I replaced the egg in BOTH recipes for 1 average-sized banana per large egg.

What I got was this:

Almost forgot I had to take a picture! Whoops lol
Almost forgot I had to take a picture! Whoops lol

It did need to be cooked some more, after this picture was taken, but that’s the nice thing about this idea– no raw egg! Just raw bananas. You could definitely taste the banana, but the consistency was nearly identical to if it had eggs. This would also be a good vegan alternative, fyi! 🙂

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Put a smile on it!

My husband came up with a rather genius idea for chocolate chip snickerdoodles, a few days ago. I was intrigued, but  a little too busy with my own things to take time for something like cookies.

Then, not to wax all political on here, but suffice it to say, I was a little bummed about the election results. So I thought some delicious cookies were just the thing. 🙂

I heard good things from this snickerdoodle recipe, and I must say, it did NOT disappoint. So good!
My only change was that before I rolled the balls in cinnamon sugar (mine were about 1-1&1/2    inch balls) I pressed chocolate chips into them in the shape of a cute little smiley face. Then you just roll then in the cinnamon sugar, and make sure they get onto the pan face-up.

Bake exactly as directed, and give them at least a minute or two to firm up. They’re excellent both hot and cold.

See, what a cute little smile! And it’s made of chocolate. Bonus. <3

I’d recommend using 4-ish chips for the smile, if you do the cute faces,  since the dough flattens very evenly, you can really pack the chips in, and they’ll come out very nice.

These are probably my new favorite cookie! I’d have process pictures and everything, but it really was that simple. (Plus, we only had this cookie, plus half of one of his buddies left when I thought to snap a picture of it! They went fast.)

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