Gingersnaps, Fall and my grain mill
Living in Florida we always have to wait a couple extra months for Fall! A bummer for me since it is my FAVORITE season, but I don't let that stop me. I've already started baking more, because Fall always invokes those feelings in me.
A bonus this year is that we are leaving in 5 days to head to the mountains of North Carolina to visit family and vacation!! I'm very excited that I will get a true "taste" of Fall, and I will be sure to blog my food and travel adventures while I'm away. I love getting that peek into other bloggers lives, and can't wait to share mine.
The past week I've been baking a lot with ginger, molasses, cinnamon, and nutmeg. I've made 3 different types of muffins, cookies and pancakes. I have a lot to share with you all, but have been short on time. Between all my regular going-ons, I have been trying to prep for a trip, think ahead, plan ahead and do the things that need done before I leave, as well as laundry and packing.
Throw in my 3 girls that still need my attention, homeschooling, my hubby and my part-time job....and well, you get the picture! A lot going on. I can't wait to get on the road! I love to travel, love getting away and will LOVE the COOLER weather. It rarely drops below 80 before I'm in bed at night.
A few days ago I made gingersnap cookies. These are well received (as all cookies are with kids), and I couldn't wait for the taste. I adapted them to make them healthier with my freshly ground whole wheat flour and honey granules instead of sugar. During Christmas I usually make my cookies with all-purpose white flour since it's a special time of year, and I never wanted to take away from the taste or mess with a good thing.
Surprisingly I've discovered that you can't tell the difference. REALLY!!!
I am SO happy that even cookies and brownies taste good with freshly ground flour whole wheat flour. I really believe it has something to do with it being "freshly ground" and the type of wheat berries I grind which are "soft" and "white wheat" instead of "red wheat." They are still WHOLE WHEAT.
But it tastes nothing like whole wheat I've bought in the store. Though I don't mind whole wheat flavor, I mill my own grain for the nutritional value it provides to my family!
I'll share sometime about the grain mill I use. I think most people would be surprised at how easy it is to GRIND your own wheat. In my mind it always conjured up women cranking a big wheel and putting out a lot of effort. That image is far from the truth. I simply press a button on a $250 device ~ my much treasured electric grain mill!
And I'm rewarded with organic whole wheat flour packed with vitamins and nutrients! Which I used to make these cookies.....
Gingersnaps....with a BITE
2 1/4 cup organic whole wheat flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp sea salt
3/4 cup softened or melted butter
1 cup honey granules (original recipe called for brown sugar)
1 free range egg
1/4 cup molasses
Blend all ingredients. I use my cobalt blue Kitchen Aid mixer...another of my favorites. This Christmas present revolutionized my baking!! Cover and chill 1 hour. I was in a hurry so I put it in the freezer for 25 minutes which worked well.
Heat oven to 375. Shape dough into round walnut-sized balls. I was able to fit 15 of them on my 10 x 15 baking sheet. Bake for 10 - 12 minutes. Cool for a couple minutes on baking sheet, and then lift off gently and finish cooling on wire rack. Makes 4 dozen cookies.
I'm happy to answer any questions about my grain mill, where I buy my wheat and things of that nature if anyone is interested. It really is so easy and my baked goods are so delicious! I can even feel good giving these cookies to my 20 month old. She loves them!
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By Kalyn Denny