Tag Archives: baking soda

Delicious Ginger Snap Cookies

These came out incredibly. The ingredients:

  • Flour, all-purpose, 2 cups
  • Baking soda, 2 teaspoons
  • Ground ginger, 1 teaspoon
  • Ground cinnamon, 1 teaspoon
  • Cinnamon sugar, 1/3 cup
  • Sugar, 1 cup
  • Salt, 1/2 teaspoon
  • Dark molasses, 1/4 cup
  • Butter, 3/4 cup
  • Egg, 1

The ingredients.

In case you’re wondering, cinnamon sugar is awesome, and you can make it yourself, as I did.


Cinnamon sugar.

First, pre-heat the oven to 350 degrees. Then, sift a few of the ingredients together into a mixing bowl: the flour, ginger, salt, and cinnamon. Then sift again into another bowl, to ensure an even mixture, and because you deserve the sifting-punishment.


This is how you sift. With a sifter.



Next, put the butter in a bowl and beat until creamy.



At that point, gradually beat in the white sugar. Then the egg, and dark molasses. And then, the crème de la crème: the opposite of cream, the flour mixture. Sift in a third of it at first, blend thoroughly, then sift in the rest.


Beaten, part deux.

Mix together until a doughy softness forms. Pinch off small amounts and roll into 1-inch diameter balls; then roll those balls in the cinnamon sugar.


Doughy goodness.

Place these on a baking sheet (ungreased) and bake for about 10 minutes.


Into the oven.

Then cool and enjoy. They’re great!


Out of the oven.

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Gambas al Ajillo

Gambas al Ajillo (garlic shrimp) is a famous Spanish tapas recipe that is mesmerizingly delicious. These are the ingredients:

  • About a pound of frozen shrimp (roughly 25), heads and tails off, medium or large
  • 10 large cloves of garlic
  • Half a cup of olive oil
  • 1 tsp of red pepper flakes
  • 1 tsp salt
  • 1 tsp baking soda
  • Dry sherry, either a quarter cup or a third of a cup
  • Lemon juice
  • Black pepper
  • Chopped parsley for garnish

The ingredients

The first step is to finely chop the garlic, and add it to the olive oil.


Add that garlic!

Then let the shrimp marinate for a while. The longer they marinate, the more garlicky they’ll be, but 30 minutes is fine. This is also when you add the salt and the baking soda. The baking soda helps keep the shrimp crunchy, and together, the salt and baking soda help the shrimp retain their juiciness.


Marinate the shrimp.

Next, remove the shrimp and dump everything else in the pan. Cook the garlic for about five minutes on medium-high heat to bring out more of the flavor.


Cook the mixture (minus the shrimp).

Next, add the red pepper flakes, and cook for another minute or so.


Add the red pepper.

Add in almost everything else – the shrimp; the sherry; the pepper (to taste); the lemon juice (again, to taste). Don’t overcook the shrimp! About 4 minutes on the medium-high heat should be good enough.


Add everything else, except the parsley.

That’s plenty of time to chop the parsley for the garnish.


Chopped parsley!

Then add the parsley and you’re done. The shrimp are delicious, but the oil is too – it’s incredibly flavorful, and perfect for mopping up with a baguette.



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