There is only one thing worse than making candy without a candy thermometer. (Alright, more than one, but bear with me.) It’s making candy with a poorly calibrated candy thermometer. When you make candy without a thermometer, you know that your caramel might not come out right. You know there is a risk.
When your thermometer isn’t accurate, you’re positive that everything is going to be fine and then it isn’t. You have hope, and then that hope is crushed. First candy, then your dreams.
Gingerbread cookies became popular under Queen Elizabeth I who gifted gingerbread men (human shaped gingerbread cookies) to foreign dignitaries. Every dignitary would receive a cookie that was supposed to look just like them. Really demanding for the royal pastry chef, eh?
Gingerbread is eaten a lot during the holiday season and has been associated with Christmas celebrations. If you want perfectly chewy gingerbread cookies, with a touch of crunch, this recipe is a great place to start. Throughout this tutorial I’ve included suggestions to either spice up the recipe (for a more in-your-face flavour) or tone it down if you’re planning on serving these to kids (or dogs – dogs like gingerbread).
What do you look for in a chocolate cake? Do you like cakes that are so rich that you can only eat a thin slice at a time or do you prefer lighter ones where eating half in one sitting is not an issue? I’m in the second boat. I prefer to suck in chocolate cake like a vacuum.
I like chocolate but I don’t like cakes that are so rich I have to restrict my consumption of them. Light chocolate cakes bring back memories of grocery store birthday cakes. Rich, dark chocolate cakes just can’t do that. The cool thing about this recipe though is that it’s really simple to adjust to your tastes.
