sabotabby | Gigantic food porn post (Reply)

Would you like some food porn?

Of course you want some food porn!

With the drought and general incapacitation, I haven't had the greatest luck with my wee-garden-like thing. I've gotten some good tomatoes and peppers, the basil is still good, the cilantro was good while it lasted and now I have a bunch of coriander, and the onions and mint are still producing.

But of course the most exciting plant in my backyard is Tyrion the Apple Tree. He has had a difficult summer, with getting a fungus and everything. There were still quite a few small apples, but the birds got those.

Here's the sole apple I got this season:

I guess that's what happens when you name your tree after Tyrion Lannister. Ah, well. He seems to be recovering from the fungus and I'm hoping for a better season next summer. To be honest, I didn't expect any apples this year, so getting one was—something.

On to more successful culinary endeavours!

Here are the cookies that I made the other day. They were so good that when

lienne arrived, we ate the last few and then declared that there had to be more. We fiddled with the recipe some. The original recipe is from here.

Ginger Crinkle Cookies

Ingredients
• 1-1/4 cups granulated sugar (Note: This is too much. Like, it tastes good but actually hurts your teeth. Cut the quantity of sugar in half. We used brown sugar for the second batch, with the remaining 1/4 cup white granulated for rolling, because it tasted better.)
• 2/3 cup vegetable oil
• 1/4 cup fancy molasses
• 1 egg
• 1-3/4 cups all-purpose flour (Add more to compensate for halving the sugar)
• 1-1/2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup (75 mL) finely chopped crystallized ginger (The original recipe says that this is optional. It isn't.)
• You can also add 1/4 tsp of vanilla and 1/4 tsp of almond extract

Preparation
In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.

In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt and crystallized ginger; stir into sugar mixture.

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)

We of course made a pie. No recipe for this—we just made pie crust, tossed white chocolate chips on the bottom, and threw on some peaches soaked in maple syrup and vanilla extract mixed with corn starch. It wasn't the prettiest ever:

Rustic!

But tasted pretty delicious!

You could probably make it pretty if you were less lazy than we were.

We also made a pielet with the remaining dough, crystalized ginger, and white chocolate.