Domo and Inkblot Cookies: Part 1

So this weekend I attempted to make Domo and Inkblot cookies…and I’m sure you can tell by my use of the word attempt…that it didn’t turn out so well.  I looked online for a good gingerbread recipe and most of the ones I saw used shortening.  There is something about that tub of whiteness that is rather distasteful to me…I mean I don’t mind using butter but I was wanted to avoid shortening.  The difference might only be in my head, but sometimes that is all I need.  So I decided to use a tried and true recipe that I used here. 

So…I got started making my mess (my kitchen always looks like a tornado passed thru whenever I bake). 

 Soon I had all my dough mixed, and transferred into my pretty snowflake Pyrex to chill. 

 After a couple of hours in the fridge, I took the dough out and was ready to roll it; and that is where I had problems.  The dough kept sticking to the rolling pin…not cool.  I thought maybe the dough needed to be colder so I put it in the freezer for an hour and tried again….same problem.  

 

 After a several attempts, I finally gave up and decided the spoon dough into the cutter shape…making a nice layer and the remove the cutter.  That sort of worked…I lost a little shape when I removed the cutter but shaped it up using my hands.  Tada! A domo cookie!  Until it was baked…this is what it looked like when I removed it from the oven.  Looks more like a Sumo than a Domo…now I wish I had tried to ice it like a sumo wrestler. 

 Well looks like I will be baking again so check back… I’m determined!  Since I made a double batch of dough thinking I would have all these funky shaped cookies I needed some help getting rid of them.  So I went ahead and made drop ginger cookies and took them to work.  Monday morning when I was riding up in the elevator, someone asked if I made the cookies myself.  I said Yes and she responded…”Good for you!”  Very odd exchange, but it made me chuckle.  Turns out the failed cookies were a hit!  

Ciao 

Becca

Me....Baking?!?

Ok so since I’m out to learn a little bit about the basics mid century style. I figured why not start tonight, since my honey has some friend over to watch the UFC fight. (I have this bad habit of calling it a game…”No, dear it’s a fight.” “Fight…game…What’s the diff?”) So I have decided to make some treats for the guy while they watch the game…er..fight.

I’m going to be doubly wifey-like (it is totally a word) and make something he has requested. Ooohhhh! Of course he has to request weird stuff. So tonight I’m making Gingersnap Sandwiches with Blue Cheese Filling. Is anyone going…WHAT…about the blue cheese filling or it just me?

VERDICT: Pretty good with the blue cheese, but I prefer without.  The basic Gingersnap is delish! I did make a few adjustments.  I used apple cider vinegar since I was out of white and left out the cardamom (couldn't find it!)  After some thought, I think switching the blue cheese out for a different cheese would make this out of this world.  I'm thinking a goat cheese. Hmm now that sounds good.

Here is the recipe if anyone is intrigued.

Gingersnaps

Ingredients:

150 grams of butter
400 grams granulated sugar
2 eggs
160 milliliters molasses
20 milliliters vinegar
525 grams white bread flour
1 tablespoon baking soda
1 tablespoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground cardamom
2 cups quality blue cheese
1 cup sour cream

Procedure:
In a mixer fitted with the paddle attachment, cream the butter and sugar, scraping down the sides of the bowl frequently. Add the eggs, one at a time. Add the molasses and the vinegar slowly to avoid separating the mixture. Sift together the dry ingredients. Add the dry ingredients to the creamed butter mixture and mix just to combine. Force the dough into a flat rectangle. Wrap and chill the dough until firm. Divide the dough into 50 small, equal portions. Roll the dough into balls. Dredge the balls in sugar. Place the cookies on a parchment lined sheet pan. Bake the cookies at 350 degrees F for 7-10 minutes. They will spread, the sugar crust will begin to firm up in the middle.

For the blue cheese filling, blend blue cheese and sour cream until smooth and creamy. Spread the filling between two cookies, sandwich-style.