Given that we are on spring break (still!), I got to take my kiddos with me to the grocery store this afternoon. After a morning of picking up fir cones, raking the yard and sorting the bottles and cans to go to the return-it depot, of course, they were "over the moon" to be heading to the grocery store with Mum. Er, well, not so much. However, I offered that they could share the money from returning the bottles and cans...Half of the money was going to the Sunday school World Water Day fundraiser for Japan (All the Sunday school classses at our Church are collecting water bottles and the money raised is going to the Red Cross to help people in Japan), and then they could share the other half. But that I would only be giving it to them once we had finished the grocery shopping.
My dear daughter always wants to push the buggy when she comes shopping, so she headed off in front of us to grab one. Once inside, I handed the list to my son and told him to tell us where to start. He asked for a pen to cross things off, and then gave me a big grin. (to make a long story short, it was a reasonably painless trip, although it took us almost an hour and a half to get the groceries done!) And they were both very impressed when "they" figured out how much cheaper it was to buy the big big box of goldfish crackers for $6.99, rather than to buy 6 and a half small bags for $2.99 each....I am surprised no one asked if they could keep the difference! My son's eyes got very big and round when he watched the total come up on the screen. "That is a lot of money," he whispered to no one in particular. "Aw, Mummy, we forgot to buy cookies!" was my daughter's comment as the grocery bags went into the buggy ("Would you like help to your car?" the young girl at the cash asked me with a smile..."No thanks" I smiled back, but I sure like knowing that you ask, and that is why I keep coming back!). My son looked at his sister and said, "Mum is going to make Ginger cookies when we get home instead."
And here they are!
Preheat oven to 350 F. Makes 36 cookies
Line two cookie sheets with parchment (you can use oil and spray or coat if you don't use parchment)
1 cup (250ml) all purpose flour
1 cup (250ml) whole wheat or fine grind spelt flour
2 tsp (10ml) baking soda
1 tsp each (5ml each) cinnamon, and ginger
1/2tsp (2ml) nutmeg
1/4tsp (1ml) salt
1 egg
3/4 cup (175ml) canola oil (or for softer cookies, use 1/2 cup oil and 1/4 cup applesauce)
1/4 cup (55ml) molasses
1 cup (250ml) brown sugar (no packed)
1/4 cup (55ml) granulated sugar
Arrange racks in top 1/3 and bottom 1/3 of the oven.
In medium bowl, whisk flours, baking soda, cinnamon, ginger, nutmeg and salt. In a large bowl of a standing mixer, combine egg, oil and molasses. Beat on medium until well combined. Add brown sugar and beat until fluffy, if using applesauce, add now and beat until fluffy. Gradually add flour mixture and beat on medium-low until well combined. At this point, if you are making ahead, cover the bowl with plastic wrap or a clean tea towel and place in fridge until ready to use. Allow to warm up 10 minutes or so before baking.
Place granulated sugar in a small bowl or on a saucer. Using a small food scoop or tea spoon, scoop off a small amount and roll between hands to make a ball. Roll ball in sugar and then place on parchment. Continue with remaining dough, placing balls at least 4 cm apart on cookie sheets.
Bake on two racks, switching sheets halfway through baking (around 4 minutes). Continue baking until edges are set and cookies begin to crack, 7-10 minutes. Remove cookie sheets to cooling racks, and allow cookies to cool 6-7 minutes on sheets (they will be easier to remove), then remove to racks and allow to cool completely. Store in covered container 5-7 days. Freeze for up to 1 month.
My son was very pleased to see these come out of the oven! My suggestion with these cookies is to make a double batch, and freeze half right away, so there will be some for lunches!
At bedtime tonight, my son gave me back his half of the bottle money. "I think it should all go to the water fundraiser, "he whispered, "Haruka might need water where she is and I don't want her to be thirsty."
Yes, he is my honey.
Happy Packing!
My dear daughter always wants to push the buggy when she comes shopping, so she headed off in front of us to grab one. Once inside, I handed the list to my son and told him to tell us where to start. He asked for a pen to cross things off, and then gave me a big grin. (to make a long story short, it was a reasonably painless trip, although it took us almost an hour and a half to get the groceries done!) And they were both very impressed when "they" figured out how much cheaper it was to buy the big big box of goldfish crackers for $6.99, rather than to buy 6 and a half small bags for $2.99 each....I am surprised no one asked if they could keep the difference! My son's eyes got very big and round when he watched the total come up on the screen. "That is a lot of money," he whispered to no one in particular. "Aw, Mummy, we forgot to buy cookies!" was my daughter's comment as the grocery bags went into the buggy ("Would you like help to your car?" the young girl at the cash asked me with a smile..."No thanks" I smiled back, but I sure like knowing that you ask, and that is why I keep coming back!). My son looked at his sister and said, "Mum is going to make Ginger cookies when we get home instead."
And here they are!
Ginger Spice Cookies
(original recipe from Chatelaine Magazine, December 2006 however, this is my version) This recipe easily doubles and is great to make the night before and then chill overnight in the fridge, before baking.Preheat oven to 350 F. Makes 36 cookies
Line two cookie sheets with parchment (you can use oil and spray or coat if you don't use parchment)
1 cup (250ml) all purpose flour
1 cup (250ml) whole wheat or fine grind spelt flour
2 tsp (10ml) baking soda
1 tsp each (5ml each) cinnamon, and ginger
1/2tsp (2ml) nutmeg
1/4tsp (1ml) salt
1 egg
3/4 cup (175ml) canola oil (or for softer cookies, use 1/2 cup oil and 1/4 cup applesauce)
1/4 cup (55ml) molasses
1 cup (250ml) brown sugar (no packed)
1/4 cup (55ml) granulated sugar
Arrange racks in top 1/3 and bottom 1/3 of the oven.
In medium bowl, whisk flours, baking soda, cinnamon, ginger, nutmeg and salt. In a large bowl of a standing mixer, combine egg, oil and molasses. Beat on medium until well combined. Add brown sugar and beat until fluffy, if using applesauce, add now and beat until fluffy. Gradually add flour mixture and beat on medium-low until well combined. At this point, if you are making ahead, cover the bowl with plastic wrap or a clean tea towel and place in fridge until ready to use. Allow to warm up 10 minutes or so before baking.
Place granulated sugar in a small bowl or on a saucer. Using a small food scoop or tea spoon, scoop off a small amount and roll between hands to make a ball. Roll ball in sugar and then place on parchment. Continue with remaining dough, placing balls at least 4 cm apart on cookie sheets.
Bake on two racks, switching sheets halfway through baking (around 4 minutes). Continue baking until edges are set and cookies begin to crack, 7-10 minutes. Remove cookie sheets to cooling racks, and allow cookies to cool 6-7 minutes on sheets (they will be easier to remove), then remove to racks and allow to cool completely. Store in covered container 5-7 days. Freeze for up to 1 month.
My son was very pleased to see these come out of the oven! My suggestion with these cookies is to make a double batch, and freeze half right away, so there will be some for lunches!
At bedtime tonight, my son gave me back his half of the bottle money. "I think it should all go to the water fundraiser, "he whispered, "Haruka might need water where she is and I don't want her to be thirsty."
Yes, he is my honey.
Happy Packing!
