Warmest wishes to all of you! I hope you have a wonderful Christmas spending time with family and friends.
Our dinner menu has changed. Dave ordered tamales and I made vegan ones the other night so our menu now will be tamales, rice, beans, tortillas and a big salad. For dessert I'm going to make a flan from VCON. Of course there will be plenty of cookies and caramels to munch on.
Speaking of cookies I can't leave you without a recipe now can I? If you love ginger, molasses and chocolate than these cookies are for you. They are so soft and chewy....yum! Keaton and I love these. I've been making them for years now. I found them on the Martha Stewart website years ago and the only ingredient change needed to make them vegan is to sub Earth Balance for the butter. Cool eh?
Chewy Chocolate gGinger Cookiesby Martha Stewart
Makes 2 dozen
•7 ounces best-quality semisweet chocolate
•1 1/2 cups plus 1 tablespoon all-purpose flour
•1 1/4 teaspoons ground ginger
•1 teaspoon ground cinnamon
•1/4 teaspoon ground cloves
•1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
1.Line two baking sheets with parchment. Chop chocolate
•Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
•In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
•In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
•Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.