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Seasonal super spice gingersnaps. I have worked out a blend over the years that includes homemade dried ginger (powdered in a spice grinder), candied ginger, black and white pepper, cloves, cinnamon, clove and cassia oil, vanilla, star anise, cardamon, nutmeg... yummy and lingering strong flavor.
Here is a recipe: Starting with this
https://www.foodnetwork.com/recipes/incredibly-crisp-gingersnaps-recipe-1937407
My additions instead of the cinnamon, ginger and clove in the recipe: 2 tsp cinnamon, 3 tsp very strong home-dried thin-sliced ginger (powdered in grinder), 1 tsp white pepper, 1/2 tsp black pepper, 1/4 tsp nutmeg 2 tsp star anise, 1 tsp cloves (all of the above freshly ground in blender) also add to wet ingredients when blending: 1/2 tsp vanilla, 3 drops cinnamon or cassia oil, 3 drops clove oil. Also chop up several large chunks of crystalized ginger and mix into dry ingredients just before adding them to the wet ingredients.
Last edited by skywatch; Dec 19, 2020 at 11:58 PM.
Too many watches, not enough wrists.
Lemons, sliced, brushed with honey and then dehydrated. More to come tomorrow.
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Never got around to bothering with pictures but what I made was this. I have never baked a real cake before, nor made icing. These were incredibly delicate and tasty.
https://flourist.com/blogs/recipes/l...1aaeb213&_ss=r
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You've never baked a cake nor made icing?
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Fair enough. I think I've only done one ever tbf - for the ex's birthday. She said it was one of the best cakes she's had![]()
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