Gingerbread Cookies

I recently acquired a copy of The Frugal Gourmet Celebrates Christmas by Jeff Smith (1992). I was home feeling indisposed this afternoon, so I tried this recipe for Gingerbread Cookies. I didn't have enough all-purpose flour, so I substituted some whole wheat. Of course, that meant I had to add a little more liquid as I was rolling them out, but these turned out spicy, crisp, and wonderful! The spiciness is due to the sheer number and quantity of spices in this recipe: cloves, cinnamon, ginger, cardamom, and nutmeg. You can see my marble mortar and pestle in the background, because I had to grind whole cloves to make these cookies. What I found most unusual about this recipe is the tablespoon of fresh lemon juice it calls for, but I welcome any opportunity to use my trusty lemon reamer.
If you haven't checked out The Frugal Gourmet's cookbooks yet, I highly recommend them. I have tried several of his recipes so far, and have been impressed with the sheer amount of flavor in them.
These cookies were beneficial in two ways: I got a tasty treat, and my headache had even subsided a little by the time I was done baking them. Sometimes you just need to bake something.

English Muffins

I made my tried-and-true recipe for Raisin English Muffins today. Unlike the supermarket variety, these are packed with fresh, wonderful, warm-from-the griddle flavor. I've included a picture of them from right after I cut the dough with my biscuit cutter, and set them on a cookie sheet to rise. Here they are, all sprinkled with cornmeal, and studded with raisins.

Typically, I made a sponge, and let it sit, covered, for a couple of hours on the counter while I went to do homework. Then, I added the remaining ingredients, kneaded it, and let them rise again. More homework (well, and maybe there was some napping that went on, but you weren't looking). Then, I punched it down, rolled out the dough, and made the round shapes. I let them rise again, and then grilled them on a dry griddle to glorious English Muffin perfection. Mmmmmmm!

Buttermilk Waffles

Yes, I have another waffle recipe for you! This one has buttermilk instead of regular milk, and a little bit of baking soda. The buttermilk and baking soda together make the waffles rise. Just use the regular waffle recipe, substitute buttermilk for the milk, and add 1/2 teaspoon of baking soda to the recipe, and voila! Buttermilk Waffles!
Even when you're entertaining yourself, presentation is key. Treat yourself to a feast for the eyes as well as the palate! For my breakfast, I've made a feast fit for a king with freshly cooked Jonathan apples, a dollop of organic yogurt, some crunchy chopped walnuts, and a generous sprinkling of cinnamon-sugar. Enjoy!