A Few Kitchen Fails and Bacon Fat Gingersnaps!

After two failed recipe attempts over the past couple of weeks, I don’t know what happened, they started off as good ideas but they fell a little short of what I was aiming for.

Julie Child Quote

Julie Child Quote

The first recipe I wanted to make was to use up a half bottle of champagne; I was thinking to cook the chicken in it with some lemon and capers. Well the taste was ok but the look wasn’t what I was going for, so I’m thinking when I try this one again I will use the champagne as a sauce to serve over the chicken.

The second recipe was to use a bottle of Voodoo Maple Bacon Ale that my daughter had gotten for me. I didn’t like the flavor on its own so I figured hey why not cook with it. So I decided to use the pork chops I had on hand and pour the ale over it with a few seasonings and put it in the slow cooker. Sounded like a good idea and it even smelled good when I came home, but the taste was bitter. Only thing I can think of is that it was cooked too long and should have been mixed into a sauce and added at the last few moments of cooking.

“I wish my stove came with a Save As button like Word has. That way I could experiment with my cooking and not fear ruining my dinner.”
Jarod Kintz, Who Moved My Choose?: An Amazing Way to Deal With Change by Deciding to Let Indecision Into Your Life

You would think I was done with cooking after those two fails, but nope, I will try again with both of these, though I don’t think I’m going to get the Voodoo Maple Bacon Ale I will use something else.

Well that left me with ok what to write and cook for the week, well I had found a great cookie recipe from one of my favorite blogs “Bourbon & Brown Sugar”, for a bourbon laced gingersnap cookie and since I love gingersnaps and I had everything in the cabinet, let’s make cookies.

I followed her directions with a couple of twists. In the directions she used her food processor to blend the ingredients, I have one but it’s packed away as I am in between homes and okay I was lazy and did not want to go through that stack of boxes to find my big one and the small one that I have out would have taken forever to mix (I’m lazy, shoot me).

The second thing is I used some of that maple bacon ale instead of bourbon (next time I will use bourbon or rum, I like booze).

The cookies came out with a great color and that good ginger flavor, just a little too much bacon flavor don’t know it if was due to the ale I added or too much bacon fat, so next time and yes there will be a next time I’m going to use just a little less of the bacon fat.

Yes this has been interesting and I’m glad I don’t listen to that little voice in my head that tells me I can’t make it, but I am looking forward to taking some time off so that I can finally get this blog set up over to my self-hosted site and really see what happens with future cooking experiments.

Don’t forget to check out the original recipe at Bourbon & Brown Sugar and let me know what you think.

Recipe adapted from Bourbon & Brown Sugar

Bacon Fat Gingersnaps

Ingredients:

3/4 cup rendered bacon fat (from cooking 1 1/2 to 2 pounds bacon)
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup molasses or cane syrup
1 egg
2 cups all-purpose flour
1 teaspoons kosher salt
2 teaspoons baking soda
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 tablespoon voodoo maple bacon ale

Directions

Heat oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine all ingredients. Blend until a smooth. Wrap dough in plastic and chill in the refrigerator for at least 2 hours or up to 1 week.

Put a thick layer of granulated sugar into a shallow bowl. Scoop one teaspoon sized balls of dough, and roll into a ball between your palms. Drop into the sugar, roll to coat and place on prepared pans. Repeat with remaining dough, placing dough balls 2 inches apart; they will spread out as they cook.

Bake until flat and dark brown, about 10**. Let cool on baking sheet for a few minutes, then transfer to a rack to finish cooling. Repeat with remaining dough. Store cookies in an airtight container.

** I baked mines for about 6 to 7 minutes.

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About Princess

Hitting the big Five O, and time to do something new in my life!
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