I don’t like to curse. Let’s be real: it happens, but I try to limit it.
Except when it comes to watching my football team.
I’m one of those crazy football fans that you see in tv commercials: jumping, screaming, cursing with the best of them. Don’t hand me a bowl of popcorn while I’m watching my Texans because chances are that it’ll end up all over the floor.
I’m pretty hardcore.
Don’t mess with me and my Texans. Or me and my brownies.
These brownies intrigued me simply because of the process. It definitely doesn’t follow the normal brownie making pattern. I have made ginger brownies before so I already knew that I would like them. The texture was fudgy and the flavor was rich, slightly chocolatey and gingery. They were pretty tasty, but if I had to make ginger brownies again, I would make my go-to’s.
Clivia of Bubie’s Little Baker chose these for this week’s TWD post. Head on over to her blog for the recipe. (Or click here)
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 🙂