Can a Snap be Chewy?

I've had these lovely little Crystallized Ginger Bits in my cupboard for a while but just recently discovered how delightful they are. As I was pilfering another handful of them from the tin, the recipe for these cookies just jumped out at me and begged me to make it. You should too...it's good even without the ginger bits! They were spicy with ginger and just chewy enough to go perfectly with a cup of tea.



Chewy Ginger Snaps

recipe from www.gingerpeople.com- I've noted where I adapted the recipe

Ingredients

³/₄ cup butter, softened (I used 2/3 cup of light olive oil instead)
1 cup sugar
¹/₄ cup dark molasses (I used 1/3 cup)
1 egg
2 teaspoons baking soda
2 cups flour
¹/₂ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon cinnamon
¹/₂ teaspoon salt
3.5 ounces crystallized ginger, chopped coarsely

Instructions: Preheat oven to 375°F. Combine softened butter or oil, sugar, molasses and egg. Beat well. Stir in crystallized ginger. Sift dry ingredients together. Add to wet mixture. Mix well. Form 1 inch balls. Roll in granulated sugar. Place on greased cookie sheet, 2 inches apart. Bake 8-10 minutes. Makes 3 dozen cookies.

Summer Wind Down...

Everybody has their favorite place for vegetables.

This one's the best. My brother grows the ones here.
I took these photos several weeks ago, before the fall vegetables
started to come in.

Tomatoes, eggplant, squash and peppers...

Heirloom and cherry tomatoes...banana peppers...watermelons...
They're all good.

Now things are looking more like fall. Apples, pumpkins, gourds, and more.
If I can ever figure out how to get the pictures off of my cell phone, I'll show you!