This:
is my culinary art supply cabinet.
I tend to bake on the spur of the moment, and I love having a variety of ingredients always standing at attention. For instance, this morning? After waking up from a long insomniac night with a head being clenched in fists of misery, I could whip up some warm molassesey ginger crinkles for breakfast.
you know – my mother used to make us eat a spoonful of molasses and cod-liver oil every morning because it was “good for us”.
I’m only now slowly warming back up to the idea of molasses. What a fun post! :-]
p.s. I brought cookies to work a couple times and have been given the nickname “pastry chef” which is only slightly disconcerting because I never brought any pastries. :-]
OHYUMYUMYUM!!! You are so right, there is nothing better than molasses! Especially in cookies. NOM NOM!
The catering service at my office has a variety cookie plate that they serve for dessert with lunches or as a mid-afternoon snack when we have big all-day design review. The molasses ginger cookies are always the first to disappear.
I’m drooling just looking at the picture.
(those look way better than the ones that come out of the industrial kitchen of our food-service provider, btw)
What gets me every time is the ginger. I would put ginger everywhere… No plan of posting the recipe? Loved your poem on “just a moment” – which is how I got here.
Jo – ::Shudder:: I feel your pain! We had a very similar situation involving flax seed oil in maple syrup. ::Shudder, shudder::
Liz – I put molasses in more cookies than I will ever admit to. 🙂
Tom – Next time you guys visit, I’ll be sure to make some! *hint, hint*
Yuzublizzard – I’m glad you stopped by! If you e-mail me, I’ll be happy to send you the recipe. It’s worth sharing!