Girls Going Against the Grain

Teens and biscotti

2011-09-13T11:43:00.000-07:00

I had a terrible time getting a good photo of these chocolate biscotti! Oh, well, they TASTE delicious. :)

(Not too sweet, lots of walnuts!!)

Rhanna has a teen-sized stomach, so this is a perfectly-sized gingersnap. :)

SeaCat Bakery!

2011-09-12T23:10:00.000-07:00

Rhanna and I were just looking at the beginnings of this blog. . .a little over two years ago we posted our first recipe here! A couple of the recipes (pancakes and peanut butter cookies, for starters) have evolved in the meantime, so one day we'll update those, since they're better now. :)

We've had such an excellent response to our baking that we have done some deliveries, even, getting Rhanna on track for her career as a gluten free baker. Today Rhanna made some amazing chocolate-walnut biscotti that are being mailed to Georgia tomorrow; I'll have to get a photo of how beautiful they are. In the meantime, here's a photo of our first big gig, from several months ago. :)

Jam Thumbprints

2010-12-10T10:23:00.000-08:00

Holiday season means lots of cookies! Yippee!

One of our favorites is jam thumbprints, which is basically a shortbread cookie with a generous dollop of homemade jam in the center. Here's our gluten-free version, which is to DIE for.

3 sticks (3/4 pound) butter (or marg if you are dairy free. . .we haven't tried this with coconut oil yet)

1 cup sugar

1 tsp. vanilla

1 egg white, beaten

3 1/2 cups GF flour blend (or use a premade all purpose blend, like Bob's)

1/4 tsp. salt

Cream butter and sugar, add vanilla and egg white and blend thoroughly. Then add flour and salt, combine until dough comes together. Shape into a disk and chill for about 30 minutes. While that's in the fridge, get together:

1 egg + 1 Tbsp water, beaten for egg wash

toasted coconut (we buy unsweetened, raw coconut, add a Tbsp. of brown sugar, then toast carefully under the broiler. It just takes a couple minutes. . .watch carefully so it doesn't burn!)

Jam (we generally use homemade raspberry and apricot jams, but use what you like)

Preheat oven to 350*

Roll dough into balls weighing about 1 ounce, then shape into a flattish disk. Using your thumb, create an indentation in the center. To save on mess, we do a whole tray of these at once. Then dip each of the disks into the egg wash and coat with coconut, and finish up by dropping about 1/4 tsp. of jam into each cookie. Bake for 20-25 minutes, until nicely browned.

Of course you can omit the coconut if you don't like it; you can see in the above photo that we made some coconut-free, since not everyone in the house is a fan. :)

Peanut Butter Cookies

2010-09-24T16:14:00.000-07:00

These cookies have a flavor that reminds me of childhood. They are a little crispier than you might remember grandma's to have been, but they are delicious.

1/2 cup of butter
1/2 cup of real peanut butter (by real, I mean actual butter made from peanuts, preferably organic, not the garbage that is mostly corn syrup, got it?? :) we like crunchy, but creamy is fine too)
1 1/4 cups of AP GF flour mix (whatever you like best)
1/2 cup of sugar
1/2 cup of brown sugar
2 eggs
3/4 teaspoon of baking powder
3/4 teaspoon of baking soda
1 teaspoon of vanilla

Cream butter and peanut butter together. add eggs. Add your leavenings to your measured flour and mix up a bit, just to distribute it evenly, then add sugars and vanilla to the rest. Mix thoroughly. Chill dough.

Preheat oven to 375*
Roll into small balls and then roll in sugar and place on cookie sheet.
Flatten by crisscrossing with a fork.
Bake for about 10 minutes.

Let 'em cool, then pop 'em into your mouth!

Nourishing Nibbles

2010-09-23T11:25:00.000-07:00

These are a delicious, nutrition-packed granola bar sort of thing. Great for breakfast (cookies for breakfast!), snacks, or road food. As a gluten-free eater, these have saved my life while travelling, so I always try to keep some with me.

Those familiar with WAP/NT (Weston A Price/Nourishing Traditions) will notice that I soak my grains and seeds; this is to both release enzyme inhibitors (phytic acid) and to WAKE UP the food, turning it into a living food. I do turn around and kill it in the oven (heh) but it's still an important step if you want your food to have more available nutrients. The soaked millet and oats are both 15% protein, the sunflower seeds are 25% protein. Millet and Oats have Vitamins B, C and E, Calcium, Iron, Magnesium, Pantothenic Acid, Phosphorus and Amino Acids. . .good stuff, right??

Before I begin, please know that nothing here really needs to be measured, and you can treat nearly all the ingredients as optional; put in what you like, leave out what you don't, come up with additions of your own!

This is a VERY EASY recipe, which I am typing out in detail, so it looks like a lot, but it's not, okay? ;) It's a friendly, forgiving kitchen-sink-type recipe. :)

Okay, so you start this recipe the night before you want to finish it. Start with 2 cups of whole grain millet in a large bowl, and cover with water. Stir to make sure there aren't any air pockets. You want this to soak for 8-12 hours, so I find overnight to be easiest.

In the morning, strain the millet and rinse. Then put it into a pot with 6 cups of water and cook it, uncovered, on low, stirring occasionally. This is like making oatmeal or any type of porridge. Add a cup of raisins and a cup of dried cranberries (or whatever dried fruit you like) to the water, so they will rehydrate and flavor the millet at the same time.

As soon as your millet is cooking, put about a cup and a half of rolled oats and about a cup of sunflower seeds in a bowl and cover with water. These will soak for about 30 minutes.

(Note: If you are in a hurry for a healthy snack and don't have time to soak millet, oats, or seeds, no biggie! It's more nutritious when soaked, but will still be healthy and yummy without that step.)

Grate about 3 carrots and 1 apple. I do mine by hand on a box grater that has a medium-fine side (not zest or chocolate, not cheese. . .it's sort of wavy and I'm not sure what it's supposed to be for, technically), so I don't cook them. If you only have a larger-holed cheese grater, you may want to sweat the carrots in a pan before adding them to the dough. Not necessary, but it's nice to keep all the ingredients soft. Put in a large mixing bowl, or in the bowl of your stand mixer if you want to use that.

Also optional at this point are grated zucchini or squash. In my last batch (seen above), I even added a handful of leftover steamed broccoli, cut up very finely. Probably about half a cup of whatever veggies you like.

When the fruit/millet's water is mostly absorbed and it looks like porridge (not too thick, not watery either), remove from heat and let it start to cool.

Drain the oats and seeds and add to the carrot/apple/veggie mixture.

Add 1/2 cup shredded coconut, vanilla (I use about 3 Tbs. vanilla powder, because I enjoy the flavor much more than the liquid, but use whatever you have, or omit vanilla and use 1/2 tsp. cinnamon and 1/2 tsp. nutmeg or allspice, for a totally different feel), 1/2 tsp. sea salt, at least 1 cup chopped walnuts (I use more, but I like them very nutty. . .also, use whatever nuts you like, if walnuts aren't your favorite). Can also add half a cup of rapadura and/or maple syrup (with both, they really taste more like cookies, which might be a good way to introduce them to finicky eaters. just cut back a little on the sugar with each batch, and soon the plump raisins will be enough sweetness all on their own). In my last batch I also added the fermented fruit (chopped) and some of the grains from my water kefir.

Now add your partially-cooled fruit/millet mixture and thoroughly combine.

At this point, see what your mixture looks like. Is it dry and crumbly, or wet and soupy? It will really depend on what you've chosen to add and what the consistency of your millet was when you stopped cooking it. If your dough is dry and crumbly, you will want to add an egg (or possibly 2). You want it to be pretty wet, but not soupy. If it's too wet, you can add more rolled oats (just do a handful at a time until it's a good consistency).

I use an ice cream scoop to drop the dough onto a parchment-lined cookie sheet. After the whole sheet is full, run your hand under water and press the back of your fingers over each dough mound to flatten into cookie shapes. The water keeps the dough from sticking to your fingers. :)

Next time I make these, maybe I'll try to take photos of the whole process, in case there are questions.

Pop into a 350* oven for about 45-60 minutes. Again, it will depend on what you added/how wet or dry. I have made both ways; dry dough creates a yummy but crumbly cookie, wet dough creates an extra-delicious cookie that's moist on the inside and crispy on the outside, and travels better. Remove from the oven when they *just* start to brown. I prefer these warm, so underbaking a bit is nice, if you plan on re-heating each time you want a snack (I heat mine in the toaster oven, and it's like having freshly-baked cookies each time).

To print out, here's the basic ingredients:

2 cups whole grain millet (soaked 8-12 hours and then cooked into a porridge with 6 cups water)

1/2 to 1 cup raisins (re-hydrate in the millet water)

1/2 to 1 cup dried cranberries (re-hydrate in the millet water)

1 1/2 cups rolled oats, soaked 30 min.

1 cup sunflower seeds, soaked 30 min.
3-4 carrots, shredded (sweat in a pan over low heat if coarsely shredded)

1 apple, shredded

1 zucchini/squash/other veg, shredded

1/2 cup shredded coconut (not sweetened!)

3 Tbsp. vanilla powder (or regular liquid, if that's what you have, OR, 1/2 tsp. cinnamon and 1/2 tsp. nutmeg or allspice for spiced cookies)

1/2 tsp. sea salt

at least 1 cup chopped walnuts (or whatever nuts you like)
1/2 cup rapadura or maple syrup (or brown sugar, if that's all you have)

Makes a lot. . .about 40-50 cookies. :)

I forgot to say that I normally freeze most of them. They are delicious, but even I can't eat 40 before they go moldy. :D (they heat in the toaster oven marvelously; like eating freshly baked!)

"Fried" Chicken

2010-09-11T20:47:00.000-07:00

Bet you didn't think we knew how to make anything but desserts, right?? Well, here you go. For the omnivores out there, a nicely breaded, oven-baked chicken you and your kids will love. I primarily used almond flour and garbanzo flour to increase the nutrition content, and also for texture. If you used something like rice flour by itself, you would end up with a grainy end product, but by all means experiment with whatever combination of flours you have on hand!

Breading:

1 c. almond flour

1/2 c. garbanzo bean flour

1/2 c. tapioca flour

1/2 c. rice flour

1 1/2 Tbsp. kosher salt

2 Tbsp. gf onion powder

1 Tbsp. paprika

pepper (we grind ours which makes it hard to measure. . .1tsp. probably)

I use boneless skinless chicken breasts for this, cut lengthwise into 4-5 strips. (The breading recipe above should coat 6 chicken breasts. If you don't make that much, don't reuse the breading! Do yourself a favor and just make all six - the leftovers are wonderful for lunch.) After cutting the chicken into strips, put them all into a large ziploc bag with the breading. Shake and massage until everything is well coated.

On a large cookie sheet covered with either a Silpat or parchment paper, drizzle about 1/4 c. olive oil. Place the coated chicken strips close together on the cookie sheet, and then using tongs turn them all over. They'll now have a coating of oil on the top, and be sitting in a small amount of oil on the bottom. Pop into a hot oven (400*) for about 15-20 minutes, then take them out and turn them over individually. Sometimes we use a spatula instead of tongs for this, to keep the breading intact. Bake for another 10 minutes or so, until they look done. You can also do the last few minutes under the broiler to really crisp them up, if you like.

Chocolate Cake

2010-09-11T20:39:00.000-07:00

Lemon zest lightly sprinkled on the top of this chocolate cake was delicious.

Fudge Cookies

2010-09-11T20:18:00.000-07:00

Or, as Rhanna calls them, super-choco-heaven-in-a-bite-fudge-cookies.

These went quickly, I can say that much.

I'm not sure this is the best photo in the world, even though it may be the best gluten-free cookie,

but I'm entering it into this contest anyway. :)

Latest gluten-free concotions

2010-08-08T19:33:00.000-07:00

We've been terrible about posting our recipes lately, although we still take photos of nearly everything we eat, lol! I was looking through a couple of months of pictures, looking for kids' pictures for a collage, and all I could find were pics of food!! Strange priorities, for certain. :)
Here are some of our latests:

A big batch of banana bread, in mini loaves, muffins, and bundt cakes

pita bread!

I'm calling these nourishing nibbles, and I've been living on them lately.

Rosemary bread sticks (and a spiral, of course)

A maple cake for Gwynnie's first birthday

Brownies with salted caramel frosting

(OMG, yum)

huge batch of pastries, including unbelievable bear claws

quiche (something savory??!?)

more pastries! (with homemade jam)

Tower of banana bread and three types of cookies.

I really need to type out the peanut butter cookie recipe, at the very least.

It is to DIE for.

cinnamon rolls (Rhanna's favorite)

sandwich rolls (we've missed sandwiches!)

Needless to say, we've been eating okay lately. ;)

Comment below if there's a recipe you'd really like to see.

Finding time to type recipes out has been difficult lately (we're baking too much!)

Celiac Santa!

2009-12-21T11:37:00.000-08:00

After so many years of eating cookies from all around the world, Santa has got to be showing signs of celiac by now, so don't blame us if he decides to just hang out at our gluten-free house this year. Look at this spread! Gingersnaps, chocolate crinkles, peppermint shortbread, jam thumbprints (apricot and raspberry, both with homemade jam), and english toffee!

(We'll post the shortbread / thumbprint recipe soon - it's to-die-for!)

Chocolate Espresso Crinkles

2009-12-13T15:49:00.000-08:00

The first Christmas cookies of the year are generally chocolate crinkles at our house, and they remain the family favorite. A few years ago we started adding coffee to them, just to kick it up a notch, and boyhowdy, what a nice addition. You can keep yours traditional by omitting the coffee, if you are a stickler for tradition, right, Rhanna? :)

Right Mom. But after you try them WITH the coffee it will become your new tradition too! Really though, these are so much better with the coffee. Hey! where did they all go? I just took 'em out of the oven. How am I going to tell everybody about how good they are?! Sigh. They never last any longer than 5 mnutes if you don't hide them! Anyway, when you take the first warm bite the powdered sugar melts first and then you bite down. holy-moly! They are so rich and chocolatey and soft. Ho-ho-ho! No wonder they call them Crinkles. Because that's what happens to your face when you eat them. These cookies are one of my most favorite Xmas cookies ever!

Here's the recipe:

Chocolate-Espresso Crinkles

1/2 cup all-purpose GF flour blend

1/4 cup unsweetened cocoa powder

4 tsp. instant coffee

1 1/2 tsp. baking powder

1/8 tsp. salt

4 TBSP softened butter

2/3 cup packed brown sugar

2 eggs

4 ounces bittersweet, semi-sweet, or unsweetened chocolate melted and cooled a bit

1 TBSP milk

powdered sugar for coating

Whisk together dry ingredients (first 5 above).

In a mixer, cream butter and brown sugar until light and fluffy.

Beat in eggs, then melted chocolate.

With mixer on low speed, mix in dry ingredients until all combined.

Add in milk and mix thoroughly.

Transfer to regular bowl, cover with plastic wrap, refrigerate about an hour.

Preheat oven to 350*

Shape dough into little balls, then roll in powdered sugar.

Place balls on parchment-lined cookie sheet and bake 10-12 minutes. (11 is exactly right for us!)

Told ya they don't last!

Happy Thanksgiving, GF-Style!

2009-11-27T13:19:00.000-08:00

No recipes today, but we wanted to share a photo of our wonderful Thanksgiving feast last night.

We were able to make gluten free stuffing, gravy, crescent rolls, and pumpkin pie!

Now that's all something to be grateful for!

Da Bomb Banana Bread

2009-11-22T09:48:00.000-08:00

This might be my favorite gluten free recipe. I don't normally like banana bread (the traditional kind), but this bread has a real BREAD texture, especially if you cook it long enough to get very brown and crispy on the outside. Not burned, quite, just crispy. Then you get undertones of what a good french bread used to taste like. Sigh.

We put chocolate chips in ours, mainly because my kids seem to think that chocolate chips are their own food group, but you don't have to.

The main thing to remember with gluten free quick breads is that they need to be baked in small shapes. Gluten is the ingredient that helps breads rise and keep their shape, so if you were to bake this banana bread in a regular loaf pan, it would sink in the middle, creating a very undesireable consistency. We've tried several pans, but most prefer the 4x2.5inch mini loafs (as seen above). If you want to start baking for yourself, you will not be disappointed by investing in one or two of these pans, right, Rhanna?

Right, Mom. Feel free to try any pan you want. The only bad thing that can happen is under or over cooking. The pans we use are a great size! They come out just big enough to be a great snack (although I must warn you that they are a PAIN to butter and flour. But that's just lazy old me talking;) ) These are our f.a.v.o.r.i.t.e baked good so far. When you cook them until they look really over-baked they will be so good. The outside will have very dark crispy crust and the inside will be nice and moist (the chocolate chips are absolutely a great addition. And yes they do deserve their own food group!) The batter will be really sticky, yellow and look like it might not work but do not fear. They will cook perfectly!

Here's the recipe:

Dry:

2 1/3 c. Bob's GF sorghum flour blend

1 1/2 tsp. xanthan gum

2/3 c. packed brown sugar

2 1/2 tsp. baking powder

1 tsp. salt

2 Tbsp. nutritional yeast

Wet:

1/4 c. olive oil

2 eggs

1 tsp. vanilla

1c. milk

2 mashed bananas

1/2 c. chopped walnuts (opt)

1/2 c. chocolate chips (opt)

Preheat oven to 375*

Grease and flour your pans (this recipe will not work with regular-sized bread loaves. Muffins are a great size for freezing!)

Mix dry ingredients in bowl.

Blend wet ingredients in mixer.

add dry into wet and mix thoroughly until it becomes a sticky-bouncey-yellowish batter.

add chocolate chips and walnuts (if you want. I think they are SO much better with chocolate chips though)
For this size pan, we use a large ice cream/cookie dough scoop to measure the batter, which is 1/4 cup.

Bake for 40 minutes until brown and firm to touch (don't burn yourself on a hot chocolate chip! been there done that!)

Let cool for 10 minutes before removing from pans and then cool until they are ready to eat.

There you go! These are great to have with breakfast, as an afternoon snack, or a little dessert. Put a little butter or peanut butter on them and you are in Banana bread Heaven!

The Family's Favorite Coffee Cake

2009-11-05T15:01:00.000-08:00

Okay, if I'm being honest, this is not MY favorite coffee cake, but everyone else in the family loves it. I've called dibs on making the next coffee cake so I can make the one I like to share with you. A little friendly competition keeps things lively, eh, Rhanna? ;)

Yes it does, Mom. I still can't see how you don't love this coffee cake! It has a little bit of chewiness with a nice sweet flavor. The topping is crunchy and the cinnamon and brown sugar are nice. We like to make this whenever we have chicken-apple sausage, which it goes really well with. But by the next day there is nothing left! This recipe is not our own; comes from the book Gluten-Free Gourmet Cooks Comfort Foods by Bette Hagman. It's called Swedish Coffee Cake.

Recipe for Swedish Coffee Cake

Dry:

1 1/2 c. of four flour mix (Or you can use Bob's AP flour)

1 tsp. Xanthan gum

1 c. sugar

2 tsp. baking powder

1/2 tsp. salt

Wet:

1 c. milk

1 egg

3 Tbsp. oil

Topping:

Mix 1/2 to 3/4 c. brown sugar, 1Tbsp. cinnamon, and

2 Tbsp. melted butter or oil in a small bowl. Mix well and set aside.

Preheat oven to 350*

Mix everything except the toppings together in a large bowl.

Oil and flour an 8" by 8" pan.

Pour batter into pan. Sprinkle topping to the top evenly.

Put in the oven for 40 mins to an hour.

Let cool for about 15 to 20 mins before cutting.

Then serve in big squares and enjoy the heavenly cake, which my mother doesn't seem to love, with either a cup of coffee or by itself :)

Pancakes are WHEY delicious!

2009-08-22T15:08:00.000-07:00

When I first started eating gluten-free, I craved carbs that were all forbidden. No crackers, cookies, bread, pasta, or cake?? What's the point of life then? Aside from the intense desire for comfort foods, I was just plain hungry!! Pancakes were one of the first comfort foods I learned to make, and the recipe hasn't change too much over the years (except that a triple batch is standard now). They are great to keep around the house just for snacks; they're not just for breakfast anymore! Our kids eat them cold out of the fridge all day long (and they saved me more than once during my last pregnancy in the middle of the night when I was just. so. hungry. lol!)

Rhanna is the primary pancake-maker now. She whips up a triple batch about four or five times a week. Some people can't begin their day without a cup of coffee or a shower; Rhanna can't get herself moving without a good batch of pancakes. Isn't that right, Rhanna?

Oh Mom! That whey pun is so bad! :p Hee hee.

Yes I can't start my day without pancakes. I think I have been making these for about a year now. I like to put some butter and powdered sugar on three fluffy, warm, yummy, pancakes.....sigh. Everybody likes when I make panakes. They start vanishing almost as soon as they are done! This morning we tried putting some powdered whey (hence Mama's bad pun) in them to see if they would come out more fluffy. The result..(drum roll please).. It worked!! Now don't be scared. I know there are a lot of weird ingredient names but you can find any of them in your local 'Whole Foods' or just your local supermarket.

And now the crazy-good recipe:

1/2 c. milk

2 eggs

1 tbsp. olive oil

1 tsp. GF vanilla

1/4 c. of brown rice flour

2 tbsp. potato starch

2 tbsp. tapioca flour

1 tsp. baking powder

1/4 c. whey powder

1/2 tsp. baking soda

1 tbsp. nutritional yeast

1 tsp. sugar or honey

1/2 tsp. salt

Mix all the dry ingredients in large bowl. Mix the wet ingredients together then add to dry. Stir well until you don't have any lumps in the batter. Keep the heat on low, and spray or wipe the pan with some oil. Makes about six pancakes if you use 1/4 cup batter for each one. If you have more than two people, consider doubling or tripling the recipe. If you come to our house to cook for us, just go straight to the triple batch. ;)

All right, let me now take you through the steps!

Step one: pour your batter into your 1/4 cup.

Pour that into your hot pan.

Like so.

I like chocolate chips in mine but you can put berries or

anything else you like. Or keep 'em plain.

Perfect for flipping! That's what I'm talking about! I usually wait about 2 or 3 minutes before I flip them. What you are looking for is some dryness along the edge of the pancake.

Lovely! Makes you want to leap for joy! Let the 2nd side cook for about 30 sec.

Now that is a perfect pancake. I think they are better than wheat pancakes.

Enjoy and eat to your heart's content!

PS from Kelli: this recipe can be made successfully without the whey, nutritional yeast, or three separate flours. We add nutritional yeast (also called Brewer's yeast) to just about all recipes, just to add protein and vitamins, but it's not essential. The whey powder in this recipe provides "lift" and fluffiness (replaces gluten), but is also not essential (nutritionally, the added protein is also a plus, though). We've eaten these pancakes without whey added for years and years. Lastly, if you just want to use your already-premixed Bob's AP flour, just use 1/2 cup to replace the rice flour/tapioca flour/potato starch combination.

Also, a note about oil: We always use olive oil, but use whatever you have.

Let us know how your pancakes turn out! :)

Gingersnaps are #1!

2009-08-21T16:41:00.000-07:00

Rhanna and I were talking this morning about how a New Moon is a good time to start new things, and then this afternoon we got all excited about our most recent batch of gluten-free gingersnaps. . .two great things came together and we started this blog!

Rhanna is an excellent baker, and we've been converting some of our favorite old recipes to gluten-free versions for quite a while, with mostly good success. We dug out the old gingersnap recipe because, due to my postpartum anemia, I am looking for more ways to incorporate iron-rich molasses into my diet. After one false start (not enough flour = explosion in the oven!!) we got them perfectly right. Crisp on the outside, soft in the middle, just the gingersnaps you remember from your childhood. Right, Rhanna??

Um. . .right, Mom! I think I had these once when I was about four. :P
These were soft in the middle, crunchy on the outside, and gingery all over! I love them!

The new moon is a good time to start things....like eating ALL the cookies!
I think I like to EAT the cookies better than making them! as you can see..

Hee hee! Thanks for the baking compliment, Mom. I really do enjoy baking! Of course every time I do bake my shirt gets covered in flour! I just can't seam to keep it off (tip: Don't wear a black shirt when baking). Maybe I should try an apron...?

Here's the scrum-dilly-umshiss recipe:

3/4 cup butter
1 cup brown sugar
2 eggs
1/4 cup molasses
3-1/4 cups of Bob's GF all purpose flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 tsp salt

Cream butter and sugar, add eggs and molasses, mix well.
Add dry ingredients, mix well.
Chill mixture for 1 hour or overnight.
Heat the oven to 350*
Roll into small balls and roll in some granulated sugar. (We weighed ours at 3/8ths of an ounce, which is pretty small.)
Bake for 10 to 12 minutes (long enough for your house to smell very yummy).
Makes about four dozen (not enough in my mind :D).

Sounds good, right?

PS from Kelli: 12 minutes in the oven will make these crispy all the way through (which a lot of people expect from a gingersnap). Here's an idea: crunch up your gf gingersnaps in a food processor and use the crumbs for a pie or cheesecake crust! Whoop!