Oops, I disappeared for a bit, didn’t I? Sorry about that! I forgot to mention last week that I was going to be in Roanoke for a few days last week visiting my soon-to-be grad school. I was able to hear the graduating students read, meet some faculty members I hadn’t met yet (Richard Dillard is a hoot!), hang out with the current students, and check out the town. Thankfully, finding vegan meals wasn’t too hard, and the town is big enough to have a Kroger, a Fresh Market, and a whole foods coop (comparable to the one we have here in Atlanta!). I’m very stoked to move there in August–seems like I started a new life up there and now it’s on hold for the next three months. But! This too shall pass, or so they say. (smile)
In other news, I started teacher training today for my summer teaching job with the Institute for Reading Development (aka bootcamp for reading teachers). It’s…long. And redundant. But pays well. And I think the actual classroom experience will be great in the long run.
Needless to say, with life being so busy, I haven’t had much time to cook anything interesting, but last week before I left (because one needs sustenance for the road!) I whipped up some of Bee’s Ginger Chocolate Chip Cookies. I made a few changes, but not many, and oh my goodness can I say that these cookies are awesome?! On a first thought, ginger and chocolate don’t seem like the best pair–two very strong flavors. But the end result was perfectly spicy and sweet, rich but not too rich. Plus they’re so wholesome that it feels wrong not to include them as part of my regular diet. 😀
Ginger Chocolate Chip Cookies
1 c whole wheat flour
1 c all purpose flour
1/2 c wheat germ
1/3 c sugar
1/4 tsp salt
1.5 tsps baking soda
1/4 tsp each ground cinnamon, nutmeg and cloves
2.5 tsps ground ginger
1/3 cup oil
1/2 cup + one tbsp molasses
1/2 tsp pure vanilla extract
1 .5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle
1/2 c chocolate chips.
Preheat oven to 350 F.
Mix together in a large bowl the dry ingredients. Pour in the oil, then using the same measuring cup pour in the molasses (this way the molasses won’t stick to the measuring cup). Add the vanilla and fresh ginger and chocolate chips. Mix everything together with your fingers and slowly add water until the dough forms a ball.
Roll a tablespoon or so of the dough into a ball, place on cookie sheet and flatten slightly. Bake for 12-15 minutes, or until golden brown on the bottom. Let cool as long as you can wait!