Not much snap and even less ginger
When the recipe for gingersnaps called for more ground cinnamon than ground ginger, I questioned it. Seems a recipe for gingersnaps should call for more ginger than cinnamon, right?
I love to bake, especially cookies, and I've been looking for recipes that are a little more substantial, with less sugar (I know, it's a cookie, they are inherently sweet). Anyway, I found a recipe to try, but did raise an eyebrow when it called for more cinnamon than ginger.
I decided to follow the recipe as it was written, and no surprise, they tasted like cinnamon cookies ... and not at all snappy.
But I wanted to try again, this time eliminating the cinnamon altogether, doubling the ground ginger, and adding fresh ginger.
They're still not snappy, but that's OK, I like them ... and even the one who usually raises an eyebrow at my "crunchy granola" experiments likes them.
While I have no idea how the science of baking works, like why we use baking soda vs. baking power (or with these cookies, add both), I knew I could eliminate the ground cinnamon, replace it with ground ginger, and add the fresh ... from lots of other baking experiments.
Learning without even trying
It's why I love hobbies. We get to learn and experiment while doing the things we want to do. To follow our interest as long as we want. Or quit if that feels better ... which is why I like to bake cookies, not bread.
What are your favorite hobbies ... and which were your one-and-done?
Let me know!