The baking

Month: July, 2013

Gingerbread – and pretzels

I decided to make another batch of the no-added-salt-or-sodium-ingredients gingerbread cookies again.

But, this time, I baked about half of the batch into unsalted pretzel twists.

And this is what the gingerbread-in-pretzel cookies looked like:

gingerbread on pretzel

I used nearly the exact same recipe that I developed and used the first time I made no-added-salt gingerbread cookies. Click here for the recipe.

What was different?

I added a little bit more water, about a quarter of a cup more. The water made for a slightly stickier and smoother-looking dough that baked into cookies with a crispy outsides and soft insides.

I also used slightly more ginger – about three tablespoons total – than I used the first time I made these cookies. After the, first, test, batch that I made of these cookies after making up the recipe, I made another batch with more ginger than I’d initially used. I shared that second batch of gingerbread cookies with a group of cookie enthusiasts I know. The cookies seemed to be well-received. And I like spice too, so, well, that’s that.

I got the unsalted pretzels at a bulk food store. The unsalted pretzels don’t have a salt topping, but, they do indeed have salt in the dough used to make them. I checked the ingredients and the nutritional information posted by the store: the pretzels have about 140mg of sodium per 100 g serving of pretzels. As I only used one pretzel per cookie…well, the cookies remain low-salt, but not entirely sodium free.

You can make the cookies without the added pretzels.

Either way, these are some delicious gingerbread cookies.


Chocolate chips and peanut butter

These delicious chocolate chip cookies with a peanut butter base happened after the recent-ish chocolate chip cookies galore post.

Here’s a close-up:


I used chunky peanut butter – the peanuts-only kind – to make the dough for these cookies. But you could use whatever kind of peanut butter you’d like.  Cashew butter, almond butter, or something of the like would work too – and would probably be delicious.

To make these cookies, I substituted about half  of the oil in my basic cookie formula with about 1/3 of a cup of peanut butter and a small amount of water.

I also added a small amount – about one teaspoon – of cocoa powder to the dough.

When all of the other dough ingredients had been thoroughly mixed, I added about 1/3 of a cup of chocolate chips.

To get the round-ish/thick final shape that the cookies baked to,  I formed pieces of dough into spheres about the size of ping pong balls. Then, once the pieces of dough had been transferred to a cookie sheet, I flattened the tops. You could use the back of a spoon or your hands.

Then, the dough went into the oven…heat, chemical reaction, time, make sure you don’t over-bake, so on…and, then: COOKIES.