last week, i ate my last mission burrito, avocado enchiladas, and breakfast tacos in houston and moved to seattle. luckily, this past weekend was picture perfect northwest summer weather and filled with a trip to gasworks park, ice cream bars, and guacamole. i am not sure what i will be doing with my life, but i hope to keep up with this little blog, get a patch at a community garden, and continue to cook delicious, (mostly) healthful food. and with the slow seattle spring, i get more of my favorite spring produce again. shaved asparagus salad, strawberries, and morels in cream will all be eaten soon.
one of the last things i made in houston were these ginger chocolate cookies from super natural everyday. i had to use up some unsweetened chocolate so they turned out to be not quite sweet enough, but perfect for ice cream sandwiches. i omitted the chopped apricots since i didn’t have them on hand and used sucanat instead of plain sugar. these are definitely grown up cookies with a spicy ginger kick and deep chocolate flavor.
and thoughts on super natural everyday? heidi swanson’s blog 101 cookbooks has long been one of my favorites and i adored her other cookbook super natural cooking. all of the recipes are full of whole grains, seasonal produce, and quirky little touches. the photography is beautiful and everything that i have made delicious.
ginger chocolate cookies
1/2 cup turbinado sugar (i wound up not using all of it)
6 oz bittersweet chocolate, chopped very finely
2 cup whole wheat pastry flour
1 tsp baking soda
1 1/2 tbsp ground ginger
1/2 tsp salt
1/2 cup unsalted butter, cubed
1/4 cup molasses
2/3 cup sugar or sucanat
2 tbsp peeled and grated fresh ginger
1 egg, beaten
combine the turbinado sugar and chocolate in a small bowl. in a large bowl, whisk together the flour, baking soda, ground ginger, and salt. heat the butter in a saucepan until just melted, stir in the molasses, sugar or sucanat, and fresh ginger. whisk in the egg (make sure the butter mixture is not super hot). add this to the flour mixture and stir until combined. chill for about 30 minutes.
preheat the oven to 350 and line/grease two baking sheets. scoop out the dough by tablespoon and roll in the chocolate and sugar mixture. place on the baking sheet and squash gently with the bottom of a glass and bake for 7 to 10 minutes.
fill with your favorite ice cream for ice cream sandwiches, which, in this case, was blue belle vanilla.