I am a terrible blogger! I wanted to post every day for Mofo as soon as I got back from Mexico, but then, as soon as I got back from Mexico, my computer decided to be a total jerk and have a major meltdown. Agh!!!! But I have showered her with attention and got her back on track. So let’s start Mofo-ing all over the place!
The one baking recipe I use far more than any other, is Isa’s Sparkled Ginger Cookies from Vegan with a Vengeance. These are the best ginger snaps I’ve ever had and by rolling them in turbinado sugar before baking, they are also the prettiest. I usually associate ginger cookies with Fall and Winter, but I make these bad boys year round. I usually quadruple (yes, quadruple) the recipe and keep the extra dough in the freezer to bake off whenever.
Before I left for Mexico, it was so boiling hot in L.A. that if I hadn’t finished my daily run by 8 a.m. I had to quit because it just got too Saharan. Then I go away for a week and Los Angeles has transformed into an Autumnal paradise with temps cold enough at night that I can pull out my crazy comfy snow socks! I had to bake up a batch of these beloved snaps right away to really get into this October mood.
If you haven’t made these before, you best get on it! The holidays will be here before we know it and Christmas without ginger snaps is a CRIME! Looking forward to this October month of food. October is my absolute favorite month and this October in particular is going to be action-packed for me so hopefully the festivities will bear some fun posts. See you tomorrow!
