Tuesday, February 9, 2010

Back in the kitchen

We’ve been busy in the kitchen again. First we made gingerbread cookies. I love the recipe we have because it is relatively low on sugar (as cookies go) and has good stuff in it like wholewheat, and ½ a cup of molasses…plus I often throw in some ground flaxseed too. The kids love to make them because after all the usual fun of pouring and mixing, they get to kneed the cookie dough, roll it out, and then choose which cookie cutters they want to use. About two years ago I invested in a $9 bucket of 101 cookie cutters by Wilton, it was a very worthwhile investment. Not only can we make all kinds of festive goodies, but educational ones too, with all the letters and numbers; but best of all (at least for mom! ;) ) is that if your kids ever go through stages of not eating too much, just make them stuff using cookie cutters and they will gobble it up! Dino-shaped sandwiches, truck pancakes…you get the picture.

The boys rolled and cut the cookies themselves.
Out of the oven.

¼ cup unsalted butter
½ cup of lightly packed organic light brown sugar
½ mild molasses
1 ¾ cups unbleached all purpose flour
1 ¾ cups organic whole wheat flour
1 tsp baking soda
1/8 tsp freshly grated nutmeg
1/8 tsp ground cloves
½ tsp ground cinnamon (I usually add a little more)
1 tsp ground ginger
½ tsp salt
1/3 cup water (I usually add a bit more or it is on the dry side)

Stir butter, sugar and molasses in one bowl, and then all the dry ingredients in another bowl. Slowly mix together alternating water and dry ingredients into the butter mixture. Mix well, kneed if necessary. Roll out with a rolling pin, cut your shapes with a cookie cutter and transfer onto a baking sheet. Bake in preheated oven (350F) for 7-9 minutes. Check doneness by pressing on the cookie, if the dough springs back they are done, if not put them in a little while longer.
After the cookies were in the oven we moved onto making humus for lunch. My boys were born in Israel and raised on all the delicious Middle Eastern food that we ate there, so humus is pretty much a staple in our home.
Ready to eat, but oh how I miss the fresh pita...
With a side of this.
And this is what it looks like once in Rylan’s hands! :)


  1. i have that book too but hadnt tried that recipe yet, thanks for sharing your water modification, will try it soon :-)

  2. oohh i love this post - especially when talking about baking!!!!!!!!!
    These dough cutters look great!!
    I miss Haifa :(

  3. Hey Kami, Zorion and I tried these cookies today, yum! I was amazed how little sugar for the number of cookies, and how much molasses! Felt very healthy eating quite a few ;-)

    Question though, what texture are yours when done (and cooled)? Mine were very nice and soft, not that I dont like them like that, but just wondering if they should have been crunchier or something (or maybe I should say, if they COULD be crunchier if left in longer). I'm considering making these for our Ayyam-i-Ha party!

  4. Yep, they do come out on the soft side, but my kiddos like them that way, so I have never tried to make them crunchier. But I suppose if you rolled them out super thin, and then left them in a little longer they may get crunchier...but you may also risk them drying out. Don't know!?

  5. cool, good to know :-) i liked them soft as well and easier for babies to eat anyway.

    thanks! (or "ta" as they say here...) :-)



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