Ginger Gems

This week I am all about to do lists. I find it very helpful to see exactly what I need to do in a bullet point list. Even the process of simply writing the list makes me feel like I’m being productive. And of course, to do lists are worth it just for the feeling you get when you cross off something.

I have one thing left on my to do list from yesterday.

Keeps me out of trouble

I absolutely loathe having to call utility companies to notify them of a change of circumstance. The first thing they will do is try to keep you as their customer if you are moving. The salesperson is usually so well trained that he or she will launch into a 5 minute ‘why you should stay with us’ speech before I have a chance to explain we are moving to another country. After I finally get the opportunity to explain my situation, the salesperson will huff and then tell me the larger than life disconnection fee I have to pay. It’s an all around unpleasant experience.

Before I call, I’m going to make myself a snack and something to drink. Last night, Pearl came over for dinner and to hang out. After her big move to Wellington this past weekend, she’s all settled in to her University dorm room. She has a lovely corner room with large windows displaying views of Wellington. I’ll remember to take some photos to share when I visit her next. After dinner, I made some cookies for dessert. The perfect snack before I call the utilities.

Ginger Gems

adapted from this Vegetarian Times recipe

Ginger goodness

 Ingredients 

  • 3/4 cup sugar
  • 1/4 cup vegan margarine, softened
  • 1/4 cup vegetable oil
  • 1/4 cup crystallized ginger, chopped
  • 1 TB blackstrap molasses
  • 1 TB vanilla extract
  • 2 cups whole-wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup finely chopped walnuts
  • 4 1/2 TB  lemon juice (the original recipe calls for lime, but they are mucho expensive here)
  • 3 cups powdered sugar
Directions
  1. Preheat oven to 190 c or 375 f . Coat baking sheets with cooking spray or line with baking paper.
  2. Whisk (or blend) together sugar, margarine, oil, ginger, molasses, vanilla and 1/4 cup warm water. Combine flour, baking soda and salt in separate bowl. Stir flour mixture into sugar mixture. Fold in walnuts.
  3. Drop spoonfuls of dough 1 inch apart onto prepared baking sheets. Bake 10 to 12 minutes. Cool 3 minutes, then transfer to wire racks to cool completely.
  4. Whisk lemon juice and powdered sugar until smooth. Dip cookies in sugar glaze. Let glaze harden on wire racks, then store cookies in airtight container.
Makes approx. 30 cookies
These are best enjoyed with a cup of Dilmah English Breakfast tea (which we have in our pantry thanks to Elizabeth staying her over the weekend!).

Ready to face the utilities

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