When I proposed New Year countdown plans of hotpot and mahjong to my browsing partner, I came prepared with three variations, each offering differing levels of effort and societal engagement. Venturing out amidst crowds upon crowds and ongoing rainy conditions was an undoubtedly unappealing idea, thus we quickly agreed to at-home celebrations.
Hotpot and mahjong were proposed with enthusiasm, yet only one of two activities would be realized. The mahjong set was regrettably nowhere to be found, or so I was informed.
Hotpot and mahjong were proposed with enthusiasm, yet only one of two activities would be realized. The mahjong set was regrettably nowhere to be found, or so I was informed.
When I arrived at 7:30 PM positively ravenous, the sight I least expected was the absence of both dining ware and the dedicated hotpot vessel. Needless to say, I was irritable, but shoved my head through a dusty IKEA apron and worked quickly to put food on the table.
Eventually, by 8:15 PM, all items came together. I had even managed to construct a last-minute miso soup - impressively delicious, should I say myself - topping it with toasted nori for a boost in fragrance and textural contrast.
Eventually, by 8:15 PM, all items came together. I had even managed to construct a last-minute miso soup - impressively delicious, should I say myself - topping it with toasted nori for a boost in fragrance and textural contrast.
Dessert would comprise of Chocolate and Passion Fruit Cake, sponsored by yours truly, and sliced fruit. I snuck one more gingerbread cookie from the box left over from Christmas dinner, relishing in its subtly spiced suppleness as the clock neared 11:30 PM.
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It was time for the countdown.
We watched highlights of fireworks shows around the world. Where Hong Kong's was dynamic and Sydney's was downright breathtaking, Toronto's was boring, dismal, and uncreative.
The next day, I'd indulge in leftover miso soup, udon, and shabu strips for lunch, granting myself a much-warranted breather from back-to-back meals of fish fillet in corn sauce.
The next day, I'd indulge in leftover miso soup, udon, and shabu strips for lunch, granting myself a much-warranted breather from back-to-back meals of fish fillet in corn sauce.
Despite slumping into bed at the ungodly hour of 4 AM on New Year's Day, I awoke seven hours later with vigor, eager to undertake a new slew of projects with the arrival of a new day. First up on the list was granola, as my tub of plain yogurt would not be depleting itself anytime soon.
1) Pantry Granola
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I've reached the point where I ought to formalize a proper recipe for pantry granola. Truthfully, there are few repercussions even if the ingredient quantities are altered significantly. Besides the mandatory inclusion of two egg whites, one reserves complete freedom to combine any amount of rolled oats, dried fruit (cranberries or raisins in my house), and seeds (black and white sesame seeds for me) with brown sugar and olive oil for a scale-free granola. Filling the largest glass bowl in our house makes enough for one cookie sheet's worth; the slab is baked at 365 F for about 40 mins, giving rise to unbeatable crunchiness and, on more occasions than not, charred, somewhat bitter edges.
Because two egg whites were necessary for the granola recipe, I strived to prepare a Ginger Molasses Cookie that utilized exactly two yolks. The act would simultaneously answer to my burning desires for a soft, gingery cookie that involved minimal chilling.
Because two egg whites were necessary for the granola recipe, I strived to prepare a Ginger Molasses Cookie that utilized exactly two yolks. The act would simultaneously answer to my burning desires for a soft, gingery cookie that involved minimal chilling.
2) Crisp Ginger Molasses Cookies
The formula commenced with SK's Thick Molasses Spice Cookie, which included a potent - but typical - blend of warm spices. Cinnamon, ground ginger, cloves, allspice, and black pepper would be noted within the ingredient list. Instead of adhering exactly, I'd resort to what I do best: intuitive improvisation.
The formula commenced with SK's Thick Molasses Spice Cookie, which included a potent - but typical - blend of warm spices. Cinnamon, ground ginger, cloves, allspice, and black pepper would be noted within the ingredient list. Instead of adhering exactly, I'd resort to what I do best: intuitive improvisation.
The original ingredient list read as follows:
Smitten Kitchen Keepers - Thick Molasses Spice Cookie
Smitten Kitchen Keepers - Thick Molasses Spice Cookie
- 305 g AP flour
- 2 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp baking soda
- 1 tsp/ 3 g kosher salt
- 1/4 tsp ground black pepper
- 170 g unsalted butter, melted, cooled slightly
- 150 g molasses
- 145 g dark brown sugar
- 1 large egg yolk
- 3 tbsp/45 g finely chopped crystallized ginger
- 6 tbsp/75 g granulated or turbinado sugar, for rolling
Yield: 22 to 24 cookies
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In doubling the recipe, I realized too late into the process that I only had enough molasses in my inventory for a single batch. Faced with the hiccup, I compensated the remaining weight in corn syrup (not golden syrup) and added 2 tsp of apple cider vinegar to ensure sufficiency of an acidic compound to react with the baking soda. As per previous editions, candied ginger was replaced with finely cubed ginger.
Ingredients
Ingredients
- 600 g AP flour
- 2 tsp ground ginger
- 1.5 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp black pepper
- pinch of salt
- 1 tsp baking soda
- pinch of salt
- 340 g unsalted butter, melted
- 146 g molasses
- 154 g corn syrup
- 2 tsp apple cider vinegar
- 290 g dark brown sugar *
- 2 egg yolks
- 1 3-inch piece of ginger, peeled and finely chopped into 0.5 cm cubes
- 175-200 g turbinado sugar for rolling
Yield: 40 cookies, 1.5 tbsp each
Directions:
- Preheat oven to 375 F.
- Combine melted butter with molasses, corn syrup, and brown sugar in a large bowl. Whisk until homogenous. Add apple cider vinegar and mix again.
- Add in egg yolk and mix to incorporate.
- Whisk in 1/3 of the dry ingredients, then add the remaining 2/3 and fold with a spatula.
- Chill for at least 1.5 h (or 1 h for a single batch).
- Using a cookie scoop, portion the dough and roll in turbinado sugar to coat exterior. Arrange cookies at least 1 inch apart on a line baking sheet.
- Bake at 375 F for 5 mins, then 360 F for 10-12 minutes, until the surface is evenly browned and the centre does not appear foamy.
- Allow to cool to room temperature before transferring to a cooling rack to continue cooling.
- Serve and enjoy!
Notes:
Sugar/Molasses Content
Sugar/Molasses Content
- Feel free to reduce the amount of sugar up to 20%, or sprinkle a heavy-handed pinch of salt, as the resulting batch was a tad sweet for my liking.
- Reducing the amount of molasses in the recipe by slightly more than half was not intentional whatsoever. Due to ingredient availability, corn syrup was the next best substitute, in spite of its lower viscosity and neutral flavour profile. Golden syrup would have been the ideal substitute, however I decided to reserve the ingredient for last-minute pecan pie cravings instead. In order to compensate for the reduction of molasses, I drew inspiration from Claire Saffitz, using apple cider vinegar to ensure complete reaction of the baking soda. After all, nothing could be worse than an alkalinic cookie.
Refrigeration Time
Cookie cravings wait for no one, thus I had attempted to skip chilling the dough altogether. However, the dough was far too soft to scoop without rest.
A total of four trays emerged from the double batch, each baked within 15-20 minutes of one another. Batch #1 was chilled for 1h, Batch #2 for 1.25h, Batch #3 for 1.5h, and Batch #4 for 2h. Chilling facilitated handling and portioning of the dough, for rolling the cookies was tragically difficult when still soft. Alas, whether refrigeration had impacted spread and flavour is another topic altogether, and impossible to conclude given several other variables in play (discussed later).
Due to baking soda being the sole leavener in the recipe, it was crucial to commence the chemical reaction by baking the entire batch at once. As learned from my Holiday Cookie Donation Box project, freezing dough that contains baking soda results in wonky lumps, likely caused by baking soda from reacting prematurely in the freezer.
Cookie cravings wait for no one, thus I had attempted to skip chilling the dough altogether. However, the dough was far too soft to scoop without rest.
A total of four trays emerged from the double batch, each baked within 15-20 minutes of one another. Batch #1 was chilled for 1h, Batch #2 for 1.25h, Batch #3 for 1.5h, and Batch #4 for 2h. Chilling facilitated handling and portioning of the dough, for rolling the cookies was tragically difficult when still soft. Alas, whether refrigeration had impacted spread and flavour is another topic altogether, and impossible to conclude given several other variables in play (discussed later).
Due to baking soda being the sole leavener in the recipe, it was crucial to commence the chemical reaction by baking the entire batch at once. As learned from my Holiday Cookie Donation Box project, freezing dough that contains baking soda results in wonky lumps, likely caused by baking soda from reacting prematurely in the freezer.
| Batch #1
| Batch #2
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| Batch #3
| Batch #4
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Baking Temperature
Worth noting is that my oven temperature is not consistent whatsoever, and results may be impacted due to constantly fluctuating internal conditions. For the purposes of this experiment, temperature cannot be classified as a control variable, as the baking temperature ranged between 330 - 375 F due to unwanted drops. For simplicity's sake, let's presume the cookies to be baked at a consistent 375 F, as SK's recipe had directed, but for a longer duration due to their larger size.
Pan Material
Batch #1 was baked on a nonstick baking tray, while Batches #2-4 baked on "Aluminized steel". Enhanced spread was observed in Batch #1, however it is uncertain where the cause lay with the use of nonstick or reduced refrigeration time.
Worth noting is that my oven temperature is not consistent whatsoever, and results may be impacted due to constantly fluctuating internal conditions. For the purposes of this experiment, temperature cannot be classified as a control variable, as the baking temperature ranged between 330 - 375 F due to unwanted drops. For simplicity's sake, let's presume the cookies to be baked at a consistent 375 F, as SK's recipe had directed, but for a longer duration due to their larger size.
Pan Material
Batch #1 was baked on a nonstick baking tray, while Batches #2-4 baked on "Aluminized steel". Enhanced spread was observed in Batch #1, however it is uncertain where the cause lay with the use of nonstick or reduced refrigeration time.
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Results + Storage
I expressed personal preference for Batch #1, seeing as the cookie not only perfectly answered my cravings, but the noticeable fissure cracks were the most visually satisfying of them all. On the date of creation, the cookies did not deviate drastically from the beloved SK formula. That said, they grew progressively drier with time, ultimately requiring the power of a microwave to reinstate its plush centre. This lack of moisture is not necessarily bad, for it enables cookies to be stored stacked without fear of sticking to one another or the bottom-most layer becoming compressed.
The next day, the cookies could be microwaved at 20 seconds to obtain the optimal crisp-crunchy edge with a soft centre. Subsequent days would see an increase in microwave time, nearing 30 seconds at 70-80% power. These cookies were definitely not "pillowy soft" like SK's original recipe, but nonetheless scrumptious with the perfect amount of warm spices.
In summary, one could achieve a similarly spiced profile even in the absence of molasses, while reduction of molasses and introduction of apple cider vinegar will replace voluminous, soft cookies with a thinner, crisper, chewier result.
I expressed personal preference for Batch #1, seeing as the cookie not only perfectly answered my cravings, but the noticeable fissure cracks were the most visually satisfying of them all. On the date of creation, the cookies did not deviate drastically from the beloved SK formula. That said, they grew progressively drier with time, ultimately requiring the power of a microwave to reinstate its plush centre. This lack of moisture is not necessarily bad, for it enables cookies to be stored stacked without fear of sticking to one another or the bottom-most layer becoming compressed.
The next day, the cookies could be microwaved at 20 seconds to obtain the optimal crisp-crunchy edge with a soft centre. Subsequent days would see an increase in microwave time, nearing 30 seconds at 70-80% power. These cookies were definitely not "pillowy soft" like SK's original recipe, but nonetheless scrumptious with the perfect amount of warm spices.
In summary, one could achieve a similarly spiced profile even in the absence of molasses, while reduction of molasses and introduction of apple cider vinegar will replace voluminous, soft cookies with a thinner, crisper, chewier result.
By the early afternoon, I began to feel like a caffeinated ginger-breathing dragon. Cong Caphe's Pho Coffee had been brewed to pair alongside the cookies. Its inherently spiced blend was decidedly delicious and complemented my fresh batch of baked goods splendidly.
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I brewed two more cups in the following days, observing the blizzard-like conditions outside my window unfold. Within a matter of hours though, all precipitation began to disappear as temperatures soared to the positive single-digits once more.
3) Thai-Style Mango Salad
The third dish to emerge from my kitchen was an utterly unplanned one. A case of 8 Apple Mangoes had been procured in the past weeks, yet seen limited interest from the household. I personally consumed four (and eventually grew tired of the fruit), discarded one due to browning, and salvaged the remaining three for use in a sweet-savoury salad, as per my coworker's suggestion.
The third dish to emerge from my kitchen was an utterly unplanned one. A case of 8 Apple Mangoes had been procured in the past weeks, yet seen limited interest from the household. I personally consumed four (and eventually grew tired of the fruit), discarded one due to browning, and salvaged the remaining three for use in a sweet-savoury salad, as per my coworker's suggestion.
Ingredients:
Directions
- 3 apple mangoes, sliced into strips *
- rice vinegar
- salt
- light soy sauce
- sugar
- fish sauce
- gochukaru
- sesame oil
- toasted sesame seeds *
Directions
- Toss gently to coat, then allow to infuse in fridge overnight.
- Serve and enjoy!
Notes:
- Aim to slice the mango as thin as possible; due to the gradual deterioration of the fruit, I refrained from making too many incisions as the surface was already vulnerable to bruising and extremely slippery/difficult to cut.
- If using untoasted sesame seeds, spread in an even layer and bake at 350 F for 3-4 minutes, stirring as needed to ensure uniform colour acquisition.
- Feel free to add lime juice and soft nuts, such as cashews, if desired. I used toasted sesame seeds in place of nuts, as the only soft nut I had available were pecans, which would distract from the overall flavour profile with its distinctive aroma.
And with that, I've found ourselves in the first week of 2025.
Happy New Year!
Happy New Year!
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