Any Home Bakers Here?

[DigMyChicks]

The ginger cookies I make, when I attempt them, have no molasses in them at all. They are called Pepperkaker, and are a Norwegian specialty. They do call for a light syrup, which can be substituted with molasses. I like them when they are made very thin, but that's hard to accomplish. Here is a recipe I found online. It might be the next one I try. Pepperkaker is not hard at all, just slightly crispy.

https://northwildkitchen.com/old-fashioned-pepperkaker/

I think you are all comparing molasses cookies to ginger snaps, now that I think about it, and that's different. They might be pretty similar.

Thank you! I want the soft chewy ones. So many recipes to choose from now days.

 

[chickmom3941]

View attachment 1958328

Grinding the goose meat for goose Burgers. Had a visitor.

Reminds me of our dog. I would swear he has radar. Every single time I cook up some kind of meat to be cut up/shredded later (such as chicken for chicken salad or something), our dog KNOWS the precise time I start shredding it. Like, I can be in the kitchen cooking for an hour or more (while the meat is cooling), and he will be in the other room sleeping. Within a few minutes of me QUIETLY starting to shred the meat, here comes Brutus begging for goodies. I even make sure not to make any sounds that would alert him to the fact I'm starting on the meat, but he still knows. Either he can smell it while in a sound sleep, or he truly has radar. Either way, he doesn't miss a beat! LOL

 

[BullChick]

The last seven oatmeal cookies are in the oven. The dog only came in when I opened the oven. He’d apparently forgotten about the cookies until then.

 

[BullChick]

I was watching a comedian on YouTube, and the next video was Snow Globe Cupcakes. People, your mind will be blown. You blow up a few of those water bombs, dip them in unflavored gelatin, and pop the balloons when dry.

 

[Sequel]

I was watching a comedian on YouTube, and the next video was Snow Globe Cupcakes. People, your mind will be blown. You blow up a few of those water bombs, dip them in unflavored gelatin, and pop the balloons when dry.
View attachment 1958812

Ooh my granddaughter would sure love those! What on earth did we do without YouTube? That’s was how I finally learned how to cook a steak and nice med rare roast beef the same color all the way through!

 

[ronott1]

I agree!!

They look very nice!

I bought a set of 12 heavy duty silverware from Herberger’s on a black friday and am missing a knife fork and spoon. Drives me crazy!

they likely went out with the garbage by accident

 

[ronott1]

Here's what I found:
Molasses VS. Gingersnap Cookies
1. The key difference between molasses cookies and gingersnap cookies is that molasses cookies are chewy, versus ginger cookies that are snappier and crisper in texture. The ideal gingersnap is crispy (but not tooth-breakingly so) on the outside and just chewy on the inside.

2. While they do have ginger in them, molasses cookies often contain anywhere from 1/2 to 1 1/2 teaspoons less ginger than gingersnap cookies.

3. Surprisingly, both cookie recipes call for about the same amount of molasses--usually around 1/4 cup.

4. So in this case, a recipe for a "Chewy Ginger Cookie" would essentially be synonymous for "Molasses Cookies," while the term gingersnap should always refer to a crispier cookie.

Yes!

My Recipe has more cinnamon in it than ginger

Molasses Cookies

¾ C Margarine
1C Sugar
¼ C : Mild Molasses
1 egg
2 C flour
2tsps. Baking soda
1 tsp cinnamon
½ tsp salt
½ tsp cloves
½ tsp ginger
Granulated sugar

In a large bowl, with mixer at low speed, beat together margarine and 1 cup sugar until creamy. Add molasses and egg, beating until well blended. In a medium bowl, sift together flour, baking soda, cinnamon, salt, cloves and ginger. Add to molasses mixture; mix well, cover and chill.

Form dough into 1-inch balls. Roll each in sugar, place on non-stick cookie sheet about 2 inches apart. Bake at 375º F for 6 to 8 minutes or until golden brown. Let stand 1 minute. Remove cookies to wire rack to cool

Makes 5 dozen cookies.

 

[ronott1]

The ginger cookies I make, when I attempt them, have no molasses in them at all. They are called Pepperkaker, and are a Norwegian specialty. They do call for a light syrup, which can be substituted with molasses. I like them when they are made very thin, but that's hard to accomplish. Here is a recipe I found online. It might be the next one I try. Pepperkaker is not hard at all, just slightly crispy.

https://northwildkitchen.com/old-fashioned-pepperkaker/

I think you are all comparing molasses cookies to ginger snaps, now that I think about it, and that's different. They might be pretty similar.

Try using bakers ammonia instead of baking soda. You will get a crisper cookie

 

[ValerieJ]

Try using bakers ammonia instead of baking soda. You will get a crisper cookie

Will it help me roll it out thin? They are always a crispy cookie, but nor thin. I noticed this recipe doesn't attempt to make them as thin as the ones I used to get in Iceland or can get at Ikea.

 

[ronott1]

Will it help me roll it out thin? They are always a crispy cookie, but nor thin. I noticed this recipe doesn't attempt to make them as thin as the ones I used to get in Iceland or can get at Ikea.

It might help with that. The flavor will be different because all of the ammonia evaporates out and leaves 0 taste. Soda leaves a taste. There will be a smell when the cookies bake though