Ever have one of those days when you know you shouldn’t be allowed to handle sharp objects, and you shouldn’t try to do anything more complicated than sit quietly on the couch with a paperback book in your hands as a hard-bound book might be too much to handle? Well today was one of those days.
My plan was baking things with ginger in them, and I was happily proceeding according to plan when I discovered that I didn’t actually have any ground ginger in my spice cabinet, even though I distinctly remember looking for it and finding it yesterday before going shopping. Fortunately, one of our neighbors had some and they were willing to part with their little box of the spice. I also had a severe problem with measuring butter but that’s another story.
Triple Ginger Tea Loaf
This is a recipe out of my cookbook “Gluten-Free Baking Classics” by Annalise G. Roberts. I’ve made several things from this book so far, not too many though because they are all in the category of “goodies.” This tea loaf fits into that category of a keeper recipe.
Gingersnaps, before and after. They change dramatically after baking.
The other thing I was planning on making with ginger was Gingersnaps. Never having actually made this cookie before, I wasn’t sure if they should be thin and crisp so I called my Gingersnaps expert and now know that they can be thin and crisp, or soft and puffy.
A cookie-close-up. They sorta match the granite on the counter-top in color, but not in taste or texture. These are really full of taste and texture; you'd never guess they were made without wheat flour.
There is one more thing I wish to bake today, and that is Coconut Macaroons. It involves using electrical equipment, though, and I’m mindful of the kitchen god’s earlier decree that I can’t measure accurately nor be allowed to use sharp objects. Incense needs to be burned to appease them so I can finish my baking projects. Stay tuned for further developments.
mmmmmmm.. looks yummy 🙂