Gingersnap that is.
This weekend (and my weekend, despite still having to work Thursday and Friday, started on Wednesday. I like pretending my liver is 21 still) was kind of crazy. Like last weekend I didn’t spend much (or any) real time in my apartment so I couldn’t update you on how awesome my running has been.
It included a 14.1 miler at 8:35 pace on Thursday in the bright sunshine and a really good 10 mile follow up the very next day at 8:11 pace. I think that they were “emotional runs” and that I was channeling the awesomeness that was the previous few days. These two runs just felt like nothing. Unlike Saturday’s 6 miler that…well the lack of sleep probably made this cold and snowy run more difficult than need be. As far as today goes I think the only running will be of the errand variety. C’est la vie sometimes. But coupled with my tempo Tuesday, LR Thursday and great fast run on Friday it was a great “pre-training” week for Boston.
Anyway, since I’m basically living with a girl that I work with at the moment (ahem ran out of oil AGAIN and her and her roomies were kind enough to let me crash on their couch…and then because they had a guest we all had to drink. Because that’s how the world works. Duh) I decided to bake something to show my appreciation. Of course my friend is a true baker so I felt a bit awkward giving her baked goods but her other roomie is a guy and will eat anything. I figure this is a good compromise…
And before you think all I do is work and drink we did all take a trip to go snowtubing on Saturday. Before going out and drinking of course
I made two batches of cookies. The first one is the following gingersnap recipe. It’s an old family recipe and I love it because it makes really soft gingersnaps and soft baked cookies are always a hit in my book. So I guess they’re more of a ginger cookie because there is a lack of a snap.
- 3.75 cups sifted flour
- 1.5 tsp baking soda
- .5 tsp salt
- 1 tbsp ginger
- .5 tsp cinnamon
- .25 tsp cloves
- .75 cups butter (oooooooooor well you know what I used)
- 2 cups sugar
- 2 eggs
- .5 cups molasses
- 1 tbsp cider vinegar
- Sift flour once, measure then add the baking soda, salt and spices. Sift again. (most flour nowadays comes sifted so don’t worry and you can just add and mix them all. Can you tell that this is an old recipe? hah!)
- Cream the butter (or margarine) with sugar until light and fluffy
- Add eggs, one at a time, beating well after each addition
- Add flour mixture gradually, mixing until smooth
- Form into balls about 3/4 to 1 inch in diameter and roll in granulated sugar
- Bake in a 325*F oven about 10-12 minutes or until done.
- Voila! And enjoy. They’re really good with tea and/or coffee. Or as the “bread” in an ice cream sandwich.
I also made this Mint Chocolate Cookie recipe from AllRecipes. Mostly for me because, while I really do like the above gingersnaps, chocolate + mint is awesome. Hands down. I followed the recipe in the link pretty much exactly as is. Except I always use margarine. Because that’s just how I roll.
After several days of making those really easy (aka “cheating” hahah!) pies, for Christmas as well as making them for the doctors at the clinic, it was really nice to make something from scratch. And it was nice to have two batches of cookies to dig into after imbibing a bit…
C’mon now: how can that NOT be screaming eat me?
Check out the giveaway from Marcia