You may have noticed a decline in the quality of the photos I have been posting recently. Not that they were ever going to compete for any awards or anything, but at least they had resolution. Unfortunately I recently turned my camera on and discovered it was not willing to open its lens cover completely. A sudden bout of modesty? Well, I don’t appreciate it.
Exhibit A: Ready-to-bake ginger cookies, from the viewpoint of your tongue as you open your mouth to take a bite?
I’m going to have to take it over to the people at Best Buy who speak its language, and hopefully they can remedy the situation. Or replace it if it comes to that- it should still be under warranty
In the meantime, pictures will come in the form of grainy iPad photos. Because, as Emily has said, bad pictures are better than no pictures.
Exhibit B: The above cookies, all done.
These cookies are the best ginger cookie recipe ever. I’ll post the recipe sometime. We served them for dessert with vanilla ice cream and a pear-bourbon compote. I had some of the leftover compote on my peanut butter toast this morning.
Edit: Okay, Mary! The recipe is at the bottom of the post now 🙂
The smoothie on the side was banana-blueberry-spinach with a little yogurt. Very refreshing.
And the sun came out, so the picture actually looks okay!
Ginger Spice Cookies
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup molasses
2 cups all purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cloves
1. Preheat the oven to 375 F. Combine all ingredients and mix until you have a soft dough. I usually mix the dry ingredients together, then put the egg, oil, and molasses on top, then stir. One bowl recipe!
2. Roll into small balls (diameter of about an inch).
3. Roll the balls in granulated sugar.
4. Place 2 inches apart on on an ungreased cookie sheet, then bake for 6-8 minutes. They should be only very lightly browned on the bottom so that they come out with some chew.
5. Cool on the cookie sheet. Eat. Or vice versa 🙂