There are differences of opinion as to how ‘spicy’ a gingersnap cookie should be, and for that very reason I will tell you how to adjust the batter to suit your own individual taste. One way to increase spiciness is to add, along with the other spices, a 1/4 teaspoon of white pepper or a 1/4 cup of finely diced candied ginger (instead of using it as a garnish ). Another idea is to add a little more molasses to the batter or use ‘dark’ molasses instead of ‘light’. There are two types of molasses generally used in baking; light and dark.  I use dark molasses to produce a cookie with more robust flavour but it can overpower the other spices.  Light molasses comes from the first boiling of the sugar syrup and is lighter in flavor and color than the dark molasses which comes from the second boiling. Molasses is used in baked goods, not only for flavor, but also for colour and moistness. Also, because molasses does stick to your measuring cup , it is a good idea to lightly spray it with a nonstick vegetable spray before pouring in the molasses.

We love ginger everything.  Yesterday for lunch I was out with my siblings to celebrate 2 birthdays at the Empress of China, a friendly place in East Kildonan.  I neglected to take pictures because sometimes I feel as if I am driving my family crazy (and my brother embarrasses easily-jk got you Kel).  There were raving reviews of the Ginger Beef but on the buffet yesterday was Ginger Chicken which was also very tasty.

Ginger Beef:  This is my quick recipe.  There is a longer version that is likely used by restaurants that includes the step of marinating the beef in a number of ingredients including ginger juice. Cut 1 lb of flank steak (or better but more expensive-sirloin steak).  Place 3/4 c cornstarch in a large bowl.  Add 1/2 c water gradually while whisking and then whisk in 2 eggs.  Toss in beef and stir to coat.  Pour 1 inch of oil into wok, heat until boiling hot, but not smoking. Add a quarter of the beef to the oil.  Separate with a fork and cook, stirring frequently, until crispy. Remove, drain on paper towel and set aside. Repeat until all the beef is cooked.  Drain off all oil except for about 1 tablespoons and add 1 large chopped carrot, 3 chopped green onion, 1/4 c minced fresh ginger and 5 cloves of minced garlic.  Stir fry briefly over high heat.   Combine last 3 T soy sauce, 4 T rice vinegar, 1 T sesame oil, 1/2 c sugar and 3 t crushed red pepper flakes (start with 1 and increase to taste)  and add to vegetable mixture.  Bring to a boil and then add beef.  Heat thorough and serve immediately.

There are many health benefits linked to ginger.  I am not going to endorse anything that I have not personally tried, but I do know that ginger tea is lovely when you have a cold or the flu.  The recipe is simple.   Ginger Tea: grate  2 T  of ginger root into 2 c of boiling water.  Drink straight or add lemon and/or honey.