While driving home from work Thursday evening I was thinking about what I wanted to make on Sunday given I would have a little more time in the kitchen. It didn’t take long for Gingersnaps & Lemon Curd to gain first place in my head. By the time I had come home we had a winner by a mile, Gingersnaps it would be. Only three more days till Sunday, I can’t wait. Fast forward to Friday, my morning at work was uneventful till a mysterious woman showed up at my counter to browse. I politely offered to show her something when she protested by saying, no thank you my ex husband took all the money, but that’s okay I am going to be famous one day, make a fortune so remember me. I was excited for her as she seemed nice, she also had her wits about her and she meant it.

In my joy I said, how wonderful I will remember you what do you do? She replied, I am making Gingersnaps! Well I was almost speechless, didn’t I just have not 12 hours ago a unanimous decision in my head that I was going to make Gingersnaps? I pushed my shock aside, offered her best wishes and encouragement, with a I am so happy for you (which I am) followed with a how long have you been cooking? Oh, I don’t cook. I’m sorry how long have you been baking? Oh, just beginning, but you see I love to bake and my friend has the best recipe for Gingersnaps which she said I could use to make my fortune. That’s fabulous how are going to start the business? In one long sentence she said, I know this woman who I was introduced to who is really big in town and made you know who (I know who) famous and a millionaire (yes, she is a millionaire it’s legit)well she likes; I mean loves my cookies and is going to teach me the ropes, and start me in business and take me to the top. And then she left, just vanished out of the store as fast as she came in.

Now, I have had more than 12 hours to contemplate that scenario, and if you haven’t read my previous post, now is a good time, before you read on. I am convinced this is the problem with my situation and even more convinced the whole mess can get straightened up once I send enough prayers and petitions to heaven.

God didn’t loose my file, no I am certain that my file has been put in the wrong folder. Somewhere during a particularly busy week in heaven, the office angel, as I assume God is too busy to do his own filing, put my file in the Retail Hell folder instead of the Extremely Successful Culinary Entrepreneur folder. This has to be the mix-up, it’s the only thing that makes sense. I mean why else would God give this glorious exciting opportunity to a woman who is just learning to bake rather than to me who has been baking bread since the age of 12. I have no other explanation for my situation. I breathed a sigh of relief as I am assuming this is something that I can get straightened out rather quickly.

In no way am I suggesting that God tell this woman that his office angel (we all know it has to be the angel as God doesn’t mess up) made an error and that she has to give her really good new career with a wealthy sponsor back to God or to me. No, I want her to be happy and God certainly must have a few other options that would make me happy and wealthy at the same time, it doesn’t have to be Gingersnaps I am flexible.

Here’s how I am going to handle the problem. In my morning & evening prayers I am petitioning God’s office angel to make her aware of the problem, kindly asking for a prompt resolution and reminding the office angel that I have been patiently waiting for my new real career to appear for at least 6 years now. I am assuming if it weren’t for the mixup my career would be here and that I would be really really happy already instead of waiting. Further, I am going to let God’s office angel know that I am 53 yrs old, the Gingersnap Lady is a good deal younger than me and that a little bonus for the inconvenience in Retail Hell for all these years, would be appreciated. I will boldly and I mean boldly ask that my file be put on the top of God’s desk asap with a sticky note that says PRIORITY. I must tell you I feel better already, knowing help is on the way and sure to arrive any day or minute now.

While I wait for this whole mess to get worked out, I thought I would go back to my original thought of making Gingersnaps. Even though this woman is going to be famous and rich on her Gingersnaps, I suggest that you not wait till that happens and try mine in the meantime. I am also making Lemon Curd for the first time by the way. Lemon Curd is my number one item on the 100 things I want to make before I die list. Um-mm…….. Lemon Curd, I wonder if God has assigned the really successful and really wealthy Lemon Curd Career to anyone?

Gingersnaps

2 1/2 cups all purpose flour sifted

1 tablespoon ground ginger

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/3 stick butter softened

1/2 cup molasses

3/4 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon cider vinegar

1 large egg

2/3 cup finely chopped crystallized ginger

Sift flour, ginger, cinnamon, salt and baking soda together, then set aside.

In a large bowl beat butter and sugars for about 3-4 minutes with a whisk. When light and fluffy and egg, beating for another minute. Add cider vinegar and molasses mixing well. Add the dry ingredients in three batches, mixing after each addition. Then add chopped ginger, mixing till just combined.

Chill in bowl for an hour. In the meantime, preheat oven to 375degrees, placing racks in oven on the second and third shelf. Line baking sheet with parchment paper.

Make 1 inch balls and place on the parchment 2 inches apart. Bake for 9 minutes, then rotate the top and bottom pans turning front to back and back to front, bake for another 2-3 minutes. Let rest on cookie sheet on rack for five minutes, then remove from pan and finish cooling on racks.

Tips: Use a dab of butter to help your parchment stick to baking sheet. Use 1-2 tablespoons flour to dust ginger with when chopping to prevent ginger sticking to knife. Store in an airtight container for 2-3 weeks. They also freeze well.

Lemon Curd

3 large lemons

1 stick sweet butter

4 large eggs

1/2 cup lemon juice

1 1/4 cup granulated sugar

1/8 teaspoon salt

Remove lemon zest from three lemons, using a carrot peeler. Do not take off white pith part. In a mini processor add lemon zest pieces and sugar, using a steel blade and pulse till the zest is finely minced.

Meanwhile cream the butter beating in the sugar mixture. Add the eggs one at a time beating well after each egg is added. Add lemon juice and salt.

Put mixture in a 2 qt saucepan over low to medium low heat, stirring constantly being careful mixture does not curdle. The curd will thicken in approximately 10-12 minutes. Do not allow mixture to simmer. When thick remove from heat pour in dish and let chill in refrigerator. May also be served at room temperature. I cooked my curd a little longer than needed, it thickens a great deal when cooling, so it should still run off the spoon fairly easy when you take it off the stove. Despite the less than perfect consistency it was so……….good!

The crisp & chewy Gingersnaps were perfect with the creamy Lemon Curd along with a pot of tea. A perfect Sunday afternoon treat. By the time my daughter and I had finished eating all thoughts of being passed over for the really good Gingersnap career were gone from my head. I was home again and that’s all that matters.

P.S. One final note if you have the patience to read this long post. I am all to aware the photography is less than stellar, even though I have the added bonus of a budding photographer to assist me. We hope to have the technical difficulties worked out so that at the very least, you can view the food without a blurred image.