Hello! I just saw that my last post was several months ago so… I’m alive! I have also relocated to Seattle, to start physical therapy school at the University of Washington! We had our first three days of school this week, and, as it turns out, grad school is not a joke. These cookies were the result of some Friday night stress baking after getting a little bit overwhelmed by all the work we have for all of our classes already. It seems a little surreal to me that I’m actually starting PT school, after working towards it for so many years, but I’m sure the workload will soon bring me back into reality. One of my favorite things about being in Seattle is the views of Mount Rainier that pop up everywhere! Here’s just one of the views we have from campus (on a clear day).
Anyway, onto more important things: cookies! It’s officially falltime, the leaves are starting to change color (I’m living in a place that actually has some weather now!), and, the clearest indicator, Trader Joe’s has started to carry pumpkin products! My plan is to do a review of all the TJ’s pumpkin products that I’ve tried, so hopefully that will come soonish.
Last night, I wanted to make some cookies, and I had just bought some molasses, but I realized I had no eggs. Whammy. Well, as it turns out molasses is a pretty great substitute for eggs, and gives the cookies structure and chewiness! I found this recipe from Spice Up The Curry, and doubled it, upping the spices a little bit, as is my habit. The results were an amazingly chewy, spicy cookie with a crackly sugar crusted top. Delicious! Here’s the recipe I used:
Molasses Ginger Cookies
Makes about 30 cookies
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar, plus a little more for rolling
1/4 cup brown sugar
1/2 cup unsulphured molasses
1 tsp vanilla extract
2 tsp water
Sift together the flour, baking soda, baking powder, salt, and spices.
Cream together the butter and sugar until a smooth paste forms. Add the molasses, vanilla, and water, and beat until well-combined.
Add the dry ingredients to the wet and stir together until a thick, slightly crumbly dough forms. Cover and refrigerate for 20-30 min to help the dough hold together.
When ready to start rolling the cookies, preheat the oven to 350˚F and pour a little granulated sugar into a shallow dish.
Scoop out about 2 tsp of dough, roll into a ball (you may have to smush it a little with your hands to help it stay together), then flatten and lightly press one side into the sugar. Place the cookie, sugar side up, on a baking sheet. Place them a couple inches apart, as they will spread a bit. Repeat until your baking sheets are full. Bake for 8-9 minutes, until the tops are crackly. Remove and allow to cool before removing and eating. Enjoy!
Now for the second part of this post, a swim workout! This is mostly for my sister’s benefit and my own use for inspiration for future workouts, but perhaps someone else can find these of use. One thing that’s very sad about moving out of California is the lack of outdoor pools here. Sigh. But it hasn’t stopped me from swimming! Here’s a workout I did earlier this week:
4400 yard Energy System Monday
200 free, non free, pull
6×50 kick/swim, 100 pull
4×50 kick/swim, 200 pull
2×50 kick/swim, 300 pull
2×50 fly/free, 300 pull
4×50 fly/free, 200 pull
6×50 fly/free, 100 pull
4x(150 IM, double odd strokes on odd 150s, double even strokes on even 150s, 3×50 fast free)