There are a lot of theories about foods to induce labor and while I don’t believe in any of them I’ve still used them as a nice excuse to indulge in hot wings.
A google search led me to a recipe for “labor inducing cookies” which are really gingersnaps with some cayenne. Except that I forgot to add the cayenne. I mean, really!? But, now I have a post perfect for National Gingersnap Day.
Quick question: Why is gingersnap day in July? Are we trying to go with the “Christmas in July” feel? The batter smelled like Thanksgiving to me!
These cookies are rich with molasses and spicy with ginger. (If you want to try to put someone into labor add the 1/2 tsp of cayenne I forgot about.)
Ginger Molasses Cookies
1 stick butter
1/2 C sugar, plus extra for rolling cookies
1 C brown sugar
1/3 C molasses
2 egg whites
2 1/2 C flour
1 1/2 tsp baking soda
3/4 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
Preheat oven to 350 degrees F.
In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugars. When combined add the molasses. Add the egg whites.
In a bowl whisk together the flour, baking soda, spices, and salt.
Add dry ingredients to the butter and molasses mixture in two installments.
Roll dough into 1″ balls. Roll balls in sugar. Place on a parchment paper lined baking sheet. Bake 10-12 minutes. Allow cookies to cool on the baking sheet.
*This recipe is adapted from http://www.justmommies.com/pregnancy/labor-and-childbirth/labor-inducing-cookie-recipe*
P.S. – They didn’t work. Neither did spicy foods. Or pineapple.
I found myself more stumped than I thought I’d be. I considered going in a sweet direction by caramelizing the onions and putting them in a muffin. But I wasn’t sure how the texture would work out. I considered making a warm and hearty soup or stew. And then I decided on a savory bread pudding and mixing in the spice with the custard. But I was really hesitant – I’ve never had bread pudding before and for some reason I fear I won’t like the texture. Maybe I’ll get over this someday and give it a try. So, bread pudding without the eggy custard is essentially a dressing (or stuffing). That would be a perfect fit with Thanksgiving fast approaching.
I procrastinated on making my dish for weeks, blaming allergies that turned into a head cold that turned into a cough. (Which also explains the lack of posts lately) Turns out procrastination isn’t all bad. I was then handed a beautiful, perfect solution to November’s Crazy Ingredient Challenge.
Sunday morning after church I turned on Food Network and caught the end of Southern at Heart, Food Network’s newest star Damaris Phillips’ beautiful show. She was making an onion jam with ginger and coriander. Perfect! I substituted the spices for Gingerbread Spice and used red onion instead of Vidalia to add a beautiful holiday color. This jam is perfectly sweet and an excellent accompaniment to your holiday cheese platter. You could even add it to a grilled cheese sandwich or any sandwich for that matter!
Saute onions in butter with salt and lemon zest until onions are translucent. Stir in gingerbread spice. Add 1/8 C brown sugar and lemon juice. Cook 10 minutes until liquid has evaporated. Stirring occasionally.
Add a little less than 1/4 C water to onions and cook another 10 minutes. Stirring occasionally.
Repeat step 2 three more times. (A total of 40 minutes)
Stir in remaining 1/8 C brown sugar until melted.
To see the other blogs that participated in this month’s challenge click the link below:
I found these popsicle molds at Walmart at the beginning of summer for $1. I’d been wanting to use them, but I never got around to it. Before I knew it summer was over! But hey, I live in Florida, it’s still hot out, so therefore I can still enjoy homemade popsicles!
This recipe is actually a perfect way to end the summer and start the fall – they taste like the Motts cinnamon applesauce from when I was a kid. Stuart said they reminded him of an apple cobbler. These fall flavors are wrapped in a summer treat! I’ve made them twice already and earned the seal of approval from a 17-month-old. Evan actually ran around the table after finishing his popsicle to try and steal the one Stuart hadn’t yet finished!
Spiced Apple Popsicles
2 C Simply Apple Juice
1/4 C brown sugar
juice of 1 lime
1 cinnamon stick
3 whole allspice berries
1/2″ piece of ginger root, peeled
pinch of kosher salt
Combine ingredients in a saucepan. Bring to a gentle boil. Turn off the heat and bring down to room temperature.
Strain popsicle mixture into a measuring cup and pour into popsicle molds. Freeze.
Run the popsicle mold under cold water to make popsicle removal easier.