Hi. My name's Carol, and I love food. No, you don't understand. I love food. If I were on the Titanic, I'd be in the galley (kitchen) eating up the chocolate pudding and the roasted quail. I go to most events, activities and parties just for the food. The company and the conversation are secondary. Here, I'll try to document everything that goes into my mouth. Aren't we excited? Oh, hey, are you gonna eat that?
Friday, March 18, 2011
A little-known secret: I wanted a cute nickname for my husband years ago, before the kid when we were just newlyweds, so I came up with gingersnap. Kinda lame. I couldn't think of anything cuter. Carrot Top wouldn't do. I didn't even know if he liked gingersnaps.
Turns out, he does--if they're soft and chewy, and homemade, like these from Sweet Pea's Kitchen.
I didn't run into any problems making these--until I took the first batch out of the oven. That is, the bottom rack of the oven. I had put one sheet pan full on the top rack then another on the bottom. All the bottom rack cookies burnt, one beyond recognition; it was harder than a rock to bite into and went in the trash. Had I known this beforehand, I'd have had more gingersnaps to share for the basketball team this coming Saturday.
Oh well, I know now. I will make these again for my friend visiting from Hawaii next month. She loves Oreos and gingersnaps. I've made both from Sweet Pea's Kitchen to rave reviews. She'll love them. Plus, I'll have a lot more to share, now that I know to bake only on the top rack. It'll take me longer to finish--I think I'll make triple the batch--but them's the baking breaks.
Btw, you can find fancy, gourmet turbinado sugar in a regular supermarket like Albertson's. Just don't look in the baking aisle. Sounds illogical I know. I asked a casher there and she hadn't ever heard of turbinado sugar, much less in Albertson's, but something told me to look elsewhere like maybe the health foods aisle. Sure enough, there it was, organic, kosher turbinado sugar--great for coffee and tea, too.
What to bring for snacks in the last basketball game of the season (a single-elimination Jamboree tournament) for my son and his Celtics? Sweet Pea's Kitchen to the rescue again. She recently posted her Peanut Butter and Jelly Bars recipe--adapted from Bon Appetit--and I saw how easy, simple and delicious they looked. I've never done bars before. They're new for me, a little intimidating.
For some reason I always think baking bars is kid's play, not a legitimate dessert to share like cookies (oh, I'm making ginger snaps next) or muffins. Yeah, I know I'm bizarre.
I used grape jelly, because I had it. I would've used strawberry or raspberry jam. Pops more. Probably spreads better than the glops of grape jelly. Maybe I will next time.
As I sprinkled the other half of the dough, which I had to freeze for 10 minutes (not enough time, do it longer), in grape-sized pieces over the first-half of the peanut butter batter and grape jelly, I worried I had more top-half than bottom, because the pieces were really over-full. Then the chopped peanuts. But look at Sweet Pea's picture. Looks about right.
I always worry about serving peanut butter in anything too. You know how it is with kids and peanut allergies these days. But nobody in my team piped up about any allergies, so they're having this and the gingersnaps Saturday. The bars are kind of healthy too (I almost went with homemade, baked donut holes) with the peanut butter. Grape jelly counts as a fruit, right? Eat up, boys!