Another culinary experiment pays off. We've made ginger snaps a bunch of times in the past, but this time we had an idea. Why make a bunch of little cookies when you can make a few BIG ones? So that's exactly what we did, with the additional flair of some delicious vanilla Tasti D'Lite ice cream in between. Simple as pie, but you end up with an ice cream cookie sandwich instead.

If you want to give it a go, here's the ginger cookie recipe:

4 oz flour (I use whole wheat flour)
2 oz margarine (I use Trader Joe's Earth Balance spread)
2 oz honey
2 tsp sugar
1 tsp baking powder
1 tsp powdered ginger
1 tsp powdered cinnamon

First stir the ginger, cinnamon, sugar and baking powder into the flour and then rub the margarine into the flour until it's absorbed.
Then stir in the honey. This requires a bit of a strong wrist and forms a fairly thick dough. (I elected to just knead it with my hands).
Now, you can either spoon the mixture onto an oiled baking sheet to make individual small cookies, or you can just make 4 larger cookies to be used in the ice cream sandwiches.
Cook in pre-heated oven at 375° for 12-15 minutes.

And you're done. Toss some Tasti D'Lite ice cream (if you'd like) between two cookies and you've got yourself a nice Ginger D'Lite.

Just two quick bits of advice: 1) Wait for the darn things to cool otherwise you burn your hands, and 2) Prepare for a messy eating experience -- the ice cream will melt all over your pants.

12:16 PM

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Saturday, January 01, 2005

Ginger D'Lites