Sometimes I wonder if I’m just a dunce, or if my taste buds aren’t fully matured. I have never had that aha! moment when something tasted SO refined, SO intricate and complex that I feel fancy. I have tried many different cookies and brownies and most of them, have tasted the same to me. I can’t seem to tell much difference when it comes to flavor.
These cookies are a perfect example. They are ‘gingersnaps’ but what makes them so different from gingerbread cookies? Or Dorie’s Molasses cookies? Is it purely the texture? Or is it flavor too?
I can’t tell.
And honestly I really don’t mind. At the moment. It just drives me nuts sometimes 🙂
Just wondering if taste- bud-ignorance really is bliss?
These cookies are good. Not ‘OMG this is the only cookie I’ll ever eat’ good… but good. They are actually a bit too spicy for me, but I did use black pepper instead of white. Underbake them just a bit for a chewy cookie and bake them a minute or so more for a crispy cookie.
My first thought was to make them into a crust for a lemon cheesecake. And I did. But you’ll have to wait for that one.
I’m cruel, I know. 😉
For the recipe, head on over to Gloria’s aptly titled blog The Ginger Snap Girl.
Up next week: North Fork Peach Raspberry Pie. Peaches. Raspberries. I think the co-workers are going to be quite the happy lot, myself included 🙂
I. Love. Madeleines.
I love them so much that they are my go-to treat with my coffee at Starbucks. That I daydream about different flavor combinations. I love them so much that I named my kitty after them. Everyone say hi to Madeleine 🙂
Wanna know a little secret? I didn’t own a madeleine pan until a few weeks ago. Oh, and I have never made them before now. To be honest I didn’t think I could do these delightful cookies justice.
But the only push in the right direction that I needed was to read the word “honey.” It was all down hill from there.
You see, honey is another infatuation of mine. My breakfast on most weekdays consists of one whole wheat tortilla, 1/2 spread with peanut butter and the other 1/2 with honey. So. Good.
Anyway, madeleines + honey = pure bliss.
These baked up a bit darker than I imagined they would but other than that… they are perfect. Soft to the touch, slightly dense but tender crumb, wonderful honey flavor. Perfectly paired with an afternoon tea or coffee. Sprinkled with powdered sugar or glazed with pure honey… not that I know anyone who did that……..
My only regret: only making a dozen. Doh!
A BIG thank you goes out to Debbie of Café Chibita for choosing these!! Head on over to her blog today for the recipe. And be sure to check out the other bloggers who baked along this week.
Up next week: Ginger Snaps!