Friday, September 24, 2010

New Soap Inspired by Food and Fall, and My Favorite Gingersnap Recipe

A little known useless fact: Autumn is my favorite season. I know, useless. But pertinent to todays post. It's late September, but it doesn't feel much like fall here in Oklahoma. It's still hot and humid. We had some much needed rain yesterday, and it's been a little cloudy today. But, darn it, the calender says it's September! And by golly, I'm ready for some fall flavors. And some fall smells. Stuff with cinnamon, and ginger.






















So can you guess what inspired a few new soaps for tomorrows market? My Aunt Freda's Gingersnap recipe. I've been making these for as long as I can remember and it is one of our absolute favorites all year, but especially in the fall and winter. There's just something about that flavor combination that screams fall to me. So for tomorrow at the Lawton Farmer's market...Lavender Gingersnap soap with lavender, cinnamon, clove, and ginger essential oils, and real molasses! Smells just like the cookie, is all natural, and even has a sprinkling of raw sugar on top. (You could buy the soap, skip the cookie, and save the calories!)

So here's the recipe for Aunt Freda's Gingersnaps. The cookie, not the soap!

Aunt Freda's Gingersnaps
3/4 cup vegetable shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons baking soda
Cream shortening and sugar until light and fluffy.
Add the egg and molasses and beat well. Stir the dry ingredients together, and mix in thoroughly. Chill 1 hour. Preheat oven to 350 degrees. Roll cookie dough into 1-inch balls and roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 8-10 minutes. We like ours chewy so I bake for 8 minutes. If you like them crispy go for 10 minutes.
Note: I love to add 1/4-1/2 cup of chopped candied ginger to this recipe to fancy it up a little. Love those chewy little morsels in the cookie! Another idea...spread pumpkin ice cream in the middle and sandwich two together, freeze for a fall flavored ice cream sandwich.
















Most of the time I roll them in plain old granulated white sugar, but sometimes I use the coarser raw sugar. Sometimes I make them smaller than 1 inch balls and sometimes a little larger. Depends on the mood. But I'd rather eat several small ones than 1 large one. Psychological thing I guess.

These are really cute packaged up for a little fall gift giving for hostesses, friends, neighbors, relatives...or you could just eat them all yourself. Trust me, you'll want to!

















Also at the market tomorrow...

















...Lavender Cinnamon Bun soap. Inspired by cinnamon buns. Food and soap...yes I am an addict. Help me!

Have a wonderful day and we'll see you tomorrow!

Cathy

1 comment:

Victoria's Voice said...

Yummy. I love gingersnaps. These look absolutely delicious!

I am your newest follower. I am giving you the One Lovely Blog Award and would love for you to stop by and pick it up.

Have a wonderful day!

Vickie
victoriasvoice44.blogspot.com

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