The holidays are fast approaching. Like, wicked fast. Where the hell did the time go? Am I the only one pondering this? Wasn’t it Thanksgiving like, 3 months ago?
Oh, did you lose those post holiday pounds yet? Don’t lie, you know you gained some.
We all did…
I’ve asked way too many questions today, I know. I’m just curious… Sorry…
This year just zoomed by. I mean, I still haven’t completely stored my summer gear. Ok, that’s part laziness and part wishful thinking, but you guys know what I’m talking about. This year went by way too quickly. Look back – You’re sure to see a cloud of dust with a bold “PEE-YOOM!” where 2010 should have been.
Sheesh, what happened?!
I can’t say I’m ready for the holidays yet. Not even close. Any normal year by September I’m editing out my Christmas list, removing those who’ve been naughty, going over what to buy the luckies who’ve been nice. I’ve pictured what the year’s Christmas tree is going to look like – And begin to hum Christmas carols. Not this year, though.
I’m just not ready yet. I begin to hum the first few of bars of “Winter Wonderland”, and feel I should be buying school supplies… But, I did that already…
Or perhaps purchase a costume? Oh yea, I did that too… The Moonbug didn’t want to dress up. Man, I’m still sad about that.
So how does one get ready for the holidays when they sneak up on you?
Anyone?
Oh, snap – I got it!
Ginger snaps!!!
Ok, I sooo wanted to work in the phrase “oh snap” more than once in this post. Like how I did that, right?
Man, I’m so damn cheesy…
*Sigh*…
So yes, ginger snaps. Cause nothin’ says holidays like a ginger snap. You see how the arrival of the Santa Claus float in the Macy’s Thanksgiving Day parade marks the start of the Christmas season? Well, that’s the job of the ginger snap. To let us know hey, the holidays – They have arrived!!!
Man, I loves me a good ginger snap. Aside from chocolate chip cookies, I can eat up to 20 ginger snaps in one sitting.
What?! Don’t you sit there and judge me – It’s the holidays!! Get in the spirit of giving and eating, will ya?
So yes, good ginger snap = start of holiday season.
Period…
What constitutes a good ginger snap? Ginger, duh! Molasses is great too, but not too much. Why? I find that 4-5 cookies in, there’s a bitter kick. I just can’t do it. I like my cookies sweet, but hey, if that’s your deal, go for it! However, you won’t find that bitter kick recipe here. It messes up my 20 ginger snap in one sitting groove – And that’s a compromise I’m not willing to make.
Sorry…
I hope you still like me, though. I really want you to stay.
I’ve developed a recipe for those who want all the flavor of a ginger snap, with no bitter kick. That was about 2 years of testing, by the way. I’ve saved you the trouble. No need to thank me. These snaps are easy to make, sweet, buttery, and spicy-li-cious- worthy of the holiday you weren’t ready for, but just so happens to be approaching like a runaway freight train.
Let’s do the holidays right – Right this second. It’s not like we have a choice. Get in the spirit. Make yourself these snaps and some spiced hot chocolate. Wrap some garland around your neck. Belt out your favorite Christmas carol so damn loud and out of tune; your neighbors will think you are torturing a small animal.
That’s how you freaking do the holidays, man. Get with the program.
Oh, snap!
See how I worked the phrase in again? Cool, right?
Yea…
Me…
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Ginger snaps – Source: An M.O.B. production
Ingredients:
- 2 ¼ cups of all purpose flour
- 12 tablespoons of butter
- 2/3 cup of sugar
- 2 teaspoons of baking soda
- ½ teaspoon of salt
- 2 teaspoons of ground ginger
- 1 ¼ teaspoon of ground cinnamon
- ½ teaspoon of cloves
- 1 egg
- ½ teaspoon of vanilla extract
- 2 tablespoons of molasses
- 2 teaspoons of dark corn syrup
- 1 tablespoon of brown sugar syrup
- Granulated sugar for sprinkling
Directions:
Preheat the oven 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silpat liner.
Combine the flour, baking soda, salt and spices in a bowl. Mix well. Place the butter and sugar in a bowl of an electric mixer with a paddle attachment and beat until light and fluffy.
Add the egg, molasses, dark corn and brown sugar syrup and vanilla extract until incorporated.
Add the dry ingredients and mix until just combined. Using a 1 1/2 tsp. ice cream scoop or a teaspoon, drop cookies onto prepared baking sheet, leaving about 2 inches of space between each cookie. Sprinkle the cookies with the sugar and bake for about 12-15 minutes until cookies are crackled.
Allow cookies to cool, and then remove with a spatula from the pan. Sit and eat about 10-15 of those bad boys. Do it!
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