Wednesday, November 9, 2011

Ginger Blondies

During the four days and nights without power due to the October snowstorm, I became obsessed with ginger cookies. After making the hermits, I set out to perfect a ginger blondie recipe. 

Did I mention the snowstorm?  I became obsessed not only with ginger, but also cinnamon and cloves.  All three are considered to be herbal stimulants, "activating the inner vitality of the body through nourishment, warmth, and circulation."  (This is a quote from herbalist Rosemary Gladstar, in her publication,
"The Science and Art of Herbology.")

Unlike harsher stimulants such as caffeine, these spices don't give a speedy lift followed by a crash. Rather, it is a slow, steady building of the body's inner resources for staying healthy. Perfect for this time of year as cold and flu season approaches!
3 cups flour
2 Tablespoons cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons ginger
2 teaspoons cinnamon
pinch cloves

2 large eggs
7/8 cup canola oil
2 Tablespoons molasses
1 cup organic sugar
2 teaspoons vanilla
1 cup chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F and grease a 9 x 13" pan.

In a medium bowl, whisk together the first 7 ingredients.

In a large bowl, whisk the eggs till light and fluffy, then whisk in the oil, molasses,sugar and vanilla.

Stir in the chips and nuts. 

Spread the batter in the prepared pan and bake for 35 - 40 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool before cutting into squares. 

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