Well, it’s effing freezing outside. Apparently the polar vortex is back, just hoping it doesn’t stay all winter like .. 2013? I’m trying to remember what year every conversation with my dad was about how many days they had below “XX degree” weather. I can’t handle another winter where all we talk about is how cold it is.
I will say that Snapchat’s “Polar Vortex” story is pretty hilarious. Meanwhile, my friends in California are complaining that it’s 40 degrees. YOU KNOW WHO YOU ARE.
I still don’t have a DSLR batter charger because Amazon Prime didn’t work for once (apparently). By this time I could have easily just gone to Batteries Plus and gotten a new one but I like buying everything online because then I don’t have to talk to anyone. But mostly because I refuse to drive anywhere unless I have to and dislike going out of my way for things. Some may call that lazy, I call it being efficient.
Gingerbread is easily one of my favorite Christmas cookies and the only kind that we ever actually made on the regular. These guys are super soft, which I love but you can easily change by cooking for an extra couple of minutes. The molasses flavor is also very strong in this recipe, so if you aren’t super partial then I would recommend decreasing to 1/3 cup. I like to use this brand of molasses because it’s unsulphered and organic – unsulphered is the way to go. Trust me, I used to work at an oil refinery.
What else is new? I ordered a SCOBY so Dan and I could brew kombucha and it FROZE IN THE MAIL so now I have to either wait until it’s warm enough to ship without freezing or just go drive around and find one in Minneapolis. My work trip got cancelled last week after I was already at the airport and through security. I’m not really that sad about it because I hate traveling. Neko has been enjoying the cozy weather in proper dog fashion by sleeping on the couch all day like the little princess she is and I’m thinking about making her some homemade doggie treats. All the recipes have a ridiculous list of ingredients and I’m like.. is this really necessary?
This week we’re eating a round up of tasty (warm) things for dinner such as:
Sweet potato nachos. Dan gets annoyed when I call them that because they are really just sliced sweet potatoes with lots of toppings and not “nachos”.
Creamy tomato bisque with “cheddar” biscuits.
Pineapple cashew stir fry.
And everything else in the fridge that I don’t want to go bad before Christmas.
I’m also brainstorming what kind of goodies we are going to make for Christmas dinner. I’ll probably be choosing a lot of recipes from Minimalist Baker since they typically have minimal ingredients and don’t take very long. These items are key when you have too many cooks in the kitchen and everyone is way too sober for that many opinions about how long to cook the pie for.
Author: Dana Zychowski
Active Time: Total Time:
45 minutes 3 hours
Servings: 2 dozen cookies
Recipe Type: Cookies, Dessert
- 3 cups flour (475 g)
- 1/2 cup vegan butter substitute (110 g)
- 1/2 cup brown sugar (112g)
- 2/3 cup molasses (240 g)
- 1 flax egg (7g)
- 1 TBSP ground flax meal
- 3 TBSP water
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp cloves
- 1/4 tsp salt
For the dough, prepare flax egg by mixing the flax meal and water in a small bowl and set aside. Cream butter in a medium sized bowl using a stand or handheld mixer on medium speed for 2-3 minutes. Add the brown sugar and mix on high speed until fluffy, an additional 5-7 minutes. Next, add flax egg and molasses and stir to combine. Whisk together remaining ingredients (flour and spices) in a medium sized bowl. With mixer on low, add flour mixture to wet ingredients in 1/4 – 1/3 cup increments until fully incorporated. Split dough in half and form into two balls, wrapping each in saran wrap. Let dough sit in the fridge for two hours.
After two hours have passed, preheat oven to 350 deg F. Remove the dough from the fridge and allow to thaw slightly while the oven preheats. Place one ball of dough in between two sheets of saran wrap. Using a rolling pin, roll out until dough is it is 1/4″ thick. Cut out using cookie cutter shapes, or even the mouth of a drinking glass if you’re desperate. Bake for 7-10 minutes depending on how crunch you want your cookies. I like them super soft, so I only bake mine for about 6-7 minutes.
Allow to cool on the sheet for the few minutes before transferring to a wire rack. Cool completely before icing, if you chose to do so. Store in an airtight container for up to one week – be sure to separate layers with parchment paper so they don’t stick together.