Happy Holidays!

It’s been a while.

I haven’t been posting a whole lot, because I haven’t been painting or playing that much.  Most of my free time has been taken up with playing the latest World of Warcraft expansion, Cataclysm.  I have been doing a few things, though.

First, I have been working on some new terrain for my Malifaux game.  Here is a house that I put together using one of the World Works Games templates.  I made it at 150% of normal size and it’s a little too big.  The next one I make will be scaled up to about 115%, which should be just about perfect.


Other than that, I’ve been preparing for the holidays.  I have a week off between Christmas and New Years, so I’ve been planning a few projects like building more terrain.  Tonight, though, I made cookies.  Gina has been cooking a bunch, but she wasn’t too thrilled about the idea of these cookies:

Smoky Bacon Ginger Cookies!

Gina found this recipe in the Martha Stewart Holiday Cookies magazine.

They are awesome.  Ginger snaps are probably my favorite kind of cookie, and these add bacon to the mix, which is just amazing.

Considering that bacon fat is used, there is nothing healthy about them, but boy are they good.

8 ounces thick-cut smoked bacon, cut into 1/4-inch dice
2 1/2 cups flour
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons, plus 2 teaspoons unsalted butter, softened
¾ cup packed brown sugar
¾ cup granulated sugar
1 large egg, at room temperature
1/3 cup sorghum syrup (or molasses, if you cannot find sorghum syrup)
raw sugar for rolling
smoked sea salt for sprinkling (personally I just used regular sea salt, since I couldn’t find the smoked variety)

Cooking the bacon. Set a large skillet over medium heat. Put the bacon dices into the hot pan and cook, stirring occasionally, until the bacon bits are crisp and have released their fat entirely. Reserve the bacon fat (you want about 1/4 cup, plus 2 tablespoons) and set aside the crisp bacon (about ¾ cup as well) on a paper towel. Let the bacon and fat cool.

Preparing to bake. Preheat the oven to 350°. Line a baking sheet with parchment paper.

Combining the wet ingredients. Pour the flour (and if you are gluten-free, the gums), baking soda, ginger, cinnamon, and salt in a large bowl. Whisk them together to combine well and aerate the flour.

Creaming the butter, sugar, and bacon fat. In the bowl of a stand mixer, mix the butter and brown sugar and white sugar until they become fluffy together, about 3 minutes. Add the bacon fat and mix well, about 1 minute.

Finishing the dough. Add the egg and mix until well blended. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Pour in the sorghum syrup and mix until it has disappeared into the dough. On slow speed, pour in the dry ingredients, mixing until just blended. Toss in the bacon bits and fold them in with the rubber spatula.

Baking the cookies. Roll the dough into a 1-inch ball, then roll it in the raw sugar to coat entirely. Put the balls of dough 2 inches apart on the baking sheet. (You’ll need to make 3 or 4 cookie sheets full, so just be prepared to bake for a bit.) Flatten the balls of dough a bit, then top with a pinch of the smoked sea salt. Slide the sheet tray into the oven and bake until the edges of each cookie is starting to crisp but the center is still soft, about 8 minutes. (Turn the baking sheet halfway through.) Trust us — you might think these cookies are not done yet. They will harden and set as they cool.

Allow the cookies to cool on a rack until they have not a bit of warmth to them, about 15 minutes.

3 Responses to “Happy Holidays!”

  1. 1 loquacious December 23, 2010 at 12:40 pm

    oh these look fabulous!

  2. 2 Porky December 23, 2010 at 4:50 pm

    Scale aside, that building turned out very well.

    Interesting recipe – if you say they’re good, I believe you, but I’d never have thought of putting those flavours together!

  1. 1 Weekend Gaming: Star Wars: The Old Republic « Meandering the Dune Sea Trackback on December 19, 2011 at 8:00 am
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