Awhile back I promised recipes from the fabulous cookbook, The Sober Kitchen by Liz Scott. I've been remiss!! I think this is the first recipe I tried from the cookbook because my then-boyfriend requsted them and he had given me a Kitchen Aid mixer for Christmas. It kind of hurt my feelings that on our first Christmas together he chose a freakin' mixer for a gift, but I have to say that it is well-used and well-loved and I appreciate it a lot. I never liked gingerbread cookies all that much, but these are something different altogether: gingery hot, sweetened with molasses and sugar (I just don't think raw organic sugar used moderately is that big a problem) these cookies changed my mind about ginger cookies forever.
I love cooking and eating as spiritual practice. Sharing well-prepared, healthy food is one of the main ingredients in my recovery program. I have a couple of close friends who I cook with occasionally and there's nothing that can't be resolved with four arms and two female brains having fun in the kitchen.
My dad's heart attack and subsequent by-pass surgery changed the way my family ate. My dad spearheaded the change and while we didn't eat poorly when I was growing up, we didn't necessarily eat that healthily either. During the year following his surgery, my dad lost 65 lbs., changed his entire way of eating and lifestyle, began exercising and has managed to maintain it all for what, 15 years now, dad? 16? Anyway, it was an absolute pleasure to witness this change. Well, that is until he started wearing tight jeans and cowboy boots. Hey, what happened to my dad!
Chewy Double Ginger Molasses Cookies
3/4 cup canola oil
1 cup sugar, plus a bit more for rolling
1 large egg
1/3 cup blackstrap molasses
1 3/4 cup all purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup finely diced crystallized ginger
Preheat oven to 350 degrees.
In a large mixing bowl, beat together the oil and sugar until well combined. Add the egg and molasses and beat for another 2-3 minutes.
In a medium-size mixing bowl, combine the remaining ingredients, except for the crystallized ginger, and whisk together. Add the dry ingredients to the oil mixture a little at a time, combining well after each addition. Stir in the crystallized ginger.
Form the cookie dough into balls about the size of small whole walnuts and roll in sugar to coat evenly. Place, without flattening, on an ungreased cookie sheet and bake until the cookies have spread out and tops appear crackled (this is just gorgeous!!), 8 to 10 minutes. Remove from the oven (the cookies will still be very soft) and let stand on baking sheet for 2 minutes before transferring to a wire rack or brown paper bag to cool.
Here in the Polson village we have been sharing the best corn muffins. Carrot-ginger corn muffins, cheesy corn muffins, plain corn muffins, honey corn muffins. I know of 5 of us who have whipped up one batch, maybe two, and they've all been so very good. Plain corn muffins are especially good in venison chili, all smushed up, with some jalapenos and sour cream. Oh dear.