Promises of Spring

Spring is back! And with it the promise of warmth, renewal and new growth. The problem is that it also comes with a lot of waiting. Around here there's not much to look at besides sprouts, buds, and a few very early blooms (like crocuses), and the tantalizing warmth alternates with teeth-chattering cold. So in the spirit of inspiration and looking forward I thought I'd post a few photos from last year's garden. Enjoy (and click to enlarge)! 

Nothing says sunshine like dahlias: 

 

Canna, just before blooming: 

  

One of my favourite roses, 'The Fairy." Mini flowers (and tons of them) on a regular-sized plant: 

 

Note the tiny visitor on this sunflower: 

 

My first onion braid (and my first homegrown onions)!: 

 

No, this photo is not sideways: the hollyhock grew this way once it reached the top of its support: 

   

Of all the tomato plants I had in the garden last year this one was probably the most prolific. It's also the only one I didn't deliberately plant--it just sprouted on its own by the roses and I left it alone. Go figure:

  

Climbing rose, 'The Viking'  

Rose of Sharon:  

Hollyhock, 'Creme de Cassis':

   

'Heavenly Blue' Morning Glories totally live up to their name: 

   

Not Heavenly Blue but equally pretty (and self seeding!):

 

One of my tomatillo plant with "balloons" (the fruit grows inside them): 

  

I know I post a lot of photos of raindrop-studded Lady's Mantle leaves, but I just think they're so beautiful. Here the leaves are shaded by the fringe of hosta flowers:

 

'Limelight" Hydrangea and hosta flowers" 

  

Hosta flowers are underrated, imo; they look beautiful and smell lovely too:

  

Some of the poppies from the seeds my mom collected from her own garden: 

 

Look closely in the foreground to see the web and the spider in the centre: 

 

One of the few things whose arrival I'm not looking forward to-- the crazy-big slugs that seem to live around here (and at about 4 inches long that's one of the smaller ones I've seen): 

 

Couldn't resist sharing these photos (he and the orchid both like sitting next to the window, and I'm sure he can't wait until it's warm enough to open them again): 

Photos by Whimsy Bower

[Edited to update title, and for formatting and clarity. Follow me on my official site: AspasiaSBissas.com]

Winter's Twilight

Glancing out my window I happened to notice the buds on the tree in my yard (I'm embarrassed to admit I don't know what kind of tree it is--the leaves are maple-like but the buds seem to belong to something else and it doesn't drop keys/helicopters...) Against the darkening dusk sky the image seemed to embody the end of winter and the arrival of spring, something I think we've all been anxiously awaiting. (Click to enlarge.) 

Photo by Whimsy Bower

Chewy Chocolate-Gingerbread Cookies Recipe

I hate to start on a sad note but this is the first baking I've done since I lost my mom and the emptiness she left behind was all too noticeable. I think she really would have enjoyed these cookies and I wish I could share them with her. But I'm glad I can share them with you, and I hope you enjoy (click photos to enlarge)... 

The goods:  

Flour and spices:  

Butter and ginger (I used frozen cubes), pre-mixing:

  

Butter and ginger, post-mixing:

  

I love the sunflower pattern the mixer made:

  

A delicious mound of chocolatey goodness:

  

Mixing the chocolate into the dough:

  

The dough, wrapped and ready to be chilled:

  

The cookies are shaped and ready for the second chilling:

  

After a quick roll in the sugar:

  

Fresh out of the oven: 

 

I thought the photo needed some flowers, but since I didn't have any fresh ones on hand I improvised:

   

And a bonus shot I took of the Super Moon (silly name but cool to look at):

  

Chewy Chocolate-Gingerbread Cookies [My notes/changes in brackets]

• 7 ounces best-quality semisweet chocolate [I use and like Bakers Chocolate. You might also want to save yourself the trouble of chopping and simply buy chocolate chunks or chips]
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 8 tablespoons [1/2 cup] (1 stick) unsalted butter
• 1 tablespoon freshly grated ginger [I used frozen cubes from the grocery store]
• 1/2 cup dark-brown sugar, packed
• 1/4 cup unsulfured molasses [I used what I had on hand, which turned out to be less than I thought so I supplemented with corn syrup]
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Line two baking sheets with parchment. 

 

Chop chocolate into 1/4-inch chunks; set aside. 

 

In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. 

 

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined. 

 

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. 

 

Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more. 

 

Heat oven to 325 degrees. [I would postpone this step until you're ready to roll the cookie balls in sugar.]

 

Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. 

 

Roll balls in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely. 

 

Makes about 2 dozen [I made mine slightly smaller and ended up with 31] 

 

Original recipe here.  

 

My Verdict I was slightly worried when I saw the recipe didn't include eggs but it turns out they weren't needed. The SO and I agreed that the texture of these cookies is excellent: slightly crispy and melts in your mouth. We also agreed that the flavour is too heavy. The chocolate would be good on its own and the gingerbread would be good on its own, but together they're overwhelming. You can't eat a lot of these at one time (maybe that's a good thing). And for the amount of work involved they didn't rock my world. But the texture makes these cookies worth further experimenting. I'm thinking maybe cut out the gingerbread (i.e., the spices and molasses) and try making them into chocolate-dried cherry cookies. Or skip the chocolate and molasses and go for straightforward spice cookies. On the other hand, if you like spicy, rich treats, these are for you.

Want to see what else I've made for my 2011 baking project? 

 

January: Double-Chocolate Brownies

 

February: Angel Food Cake with Raspberry Sauce

 

Photos by Whimsy Bower

[Edited to update title, links, and for formatting and clarity. Follow me on my official site: AspasiaSBissas.com]