Recipe

I just forgot what recipes I'd thought to write down to share.  They are on the veg spectrum, but not necessarily vegan (I don't think I'll be departing from my consumption of dairy).  Actually, that brings to mind the movie that I wrote about last week (or was it the week before?):  "Cowspiracy."  I'm planning to take K and Peter to see it on one of the upcoming Sundays (I don't remember off the top of my head which Sunday it is).

Chewy Chocolate Ginger Cookies

Ingredients:
•     1/2 bag of dairy-free chocolate chips
•     1-1/2 cups all-purpose flour
•     1-1/4 teaspoons ground ginger
•     1 teaspoon ground cinnamon
•     1/2 teaspoon ground nutmeg
•     1 tablespoon cocoa powder
•     1 stick of margarine (I used butter)
•     1 tablespoon grated ginger
•     1/2 cup packed dark-brown sugar
•     1/2 cup unsulfured molasses
•     1 teaspoon baking soda
•     1/4 cup granulated sugar

Directions:

Mix together the flour, ground ginger, cinnamon, nutmeg and cocoa powder.

In a second bowl, blend butter and grated ginger with an electric mixer until fluffy. Blend in the brown sugar and then blend in the molasses.

Dissolve the baking soda in 1-1/2 teaspoons of boiling water in a small bowl and add to the wet mix. Beat in half of the dry mixture until combined and then beat in the other half until all is well combined. Hand mix in the chocolate chips.

Pat this all down flat on wax paper and refrigerate for about 2 hours.

Heat oven to 325° F. Hand roll dough into 1-inch balls and roll in the 1/4 cup granulated sugar to coat. Place on baking sheet and bake 10 to 12 minutes or until the surface cracks. Cool for 5 minutes.  I baked them at 350 for 12 minutes and used confectioners' sugar instead of granulated.

This recipe made about three dozen cookies for me.