I’ve just finally lifted out of my month-long “holi-daze” right in time to head into the city of fog. I’m off to San Francisco to ring in the New Year which means that BMUB is coming to you live today from 30,000 feet!
The fact one can internet (note the verb!) on a plane still blows my mind. Not that it takes much, mind you, since I still can’t get over that you used to be able to make phone calls from your seat.
I remember the one and only time I was allowed to make a call. I was ten years old and I called my dad. Our 15 second conversation went something like this:
Me: Hi! Dad! I’m ON. THE. PLANE!! I think we’re over St. Louis now. I’m looking at CLOUDS! Real clouds! AND TALKING TO YOU! Can you BELIEVE it?!
Me: OK. Well, I have to go. Mom says this is costing $30 dollars a minute. BYE! Oh, did I tell you that I’m on a PLANE? AND WE ARE ON THE PHONE!!!!
I had a fierce craving yesterday for a chewy molasses cookie and because I must always delay packing to the absolute last minute, I made cookies instead of dealing with the suitcase/clothes situation in my room. The cookie I envisioned would be chewy, thick, coated in sugar, full of spice and stuffed with extra bits of chocolate goodness. I went to cookie heaven the moment these little guys came out of the oven. Only then did I go get packing.
Chewy Ginger and Chocolate Chip Molasses Cookies
Makes roughly 4 dozen
Adapted from Gourmet
2 1/4 cup flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon dry mustard powder
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar
1/4 cup molasses
1/4 cup crystallized ginger, finely chopped
1/2 cup chocolate chips
1/4 cup sugar + 1/2 teaspoon ground ginger (for coating)
Preheat the oven to 350 and line a baking sheet with parchment. In a small bowl whisk together the sugar and ground ginger and set aside.
Combine the flour, salt, baking soda and spices in a medium bowl.Beat the butter and brown sugar together until light and fluffy. Add the egg and molasses andcontinue to beat until well combined. Add the flour mixture in two batches, stirring well after each addition, then mix in the ginger and chocolate chips.
Portion out dough using a small scoop and roll each ball in the ginger sugar mixture. Place on the prepared sheet about 2 inches apart. Bake for 11 minutes or until lightly browned and the top of each cookie has cracked slightly. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
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