Chocolate Crystalized Ginger Cookies and Emoticon Translations

by Eden on May 5, 2011

I have a love/hate relationship with emoticons. Sometimes I like em, like when I use them to say things like

“There’s no way I’m paying that parking ticket, so up yours! {:-D”

However, there are always those select few that really don’t make any sense at all, so I’ve given you my own interpretations:

%-)   I have a severe physical disorder that causes one eye to be significantly higher than the other.  However, I am smiling becuase in this life and we create our own happiness, people.

:-E    Grrr. I’m a vampire. Grrrr.

<:-3  I have a curly moustache! This is exciting and also slightly worrisome.
(:3=   Am I the walrus? Who is the Eggman?

;-P   Come here, lover boy, have I got plans for you later!

:v     I wish I were pacman.

$-D  Someone has forced a spear through my eyes and for some reason I’m laughing because I have peculiar ways of dealing with pain. Or I’m just Jewish.

:- {}  I just got lip injections

Z    “Zorro” was here

O:)  I’m a virgin

I know, deep stuff, right?

Any emoticons you wish to translate? Let’s hear em.

Well its been forever and a year since I regurgitated a recipe. So here’s one to hold you over. It’s been like 100 degrees in LA so I really deserve a medal for baking in this heat.

  • 1 stick of butter (or half cup fake butter of choice)
  • 1/2 cup brown sugar (or fake sugar of choice)
  • 1/2 cup coconut flour (use 1 cup all purpose if you think coconut flour tastes like suntan lotion)
  • 1/2 cup all purpose flour (or brown rice flour if gluten is your devil)
  • 1 egg
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • 1/2 cup crystallized ginger
  • 1/4 cup unsweetened cocoa powder (thank you Deb for giving me the Hershey’s Special Dark!)
  • 1 cup white chocolate chips (or any random thing you like throwing into your cookies. Hell, throw pot for all I care)

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in brown sugar until well combined. Beat in egg and vanilla until combined. In a medium bowl whisk together flours, cocoa powder, baking powder, and salt; beat into sugar mixture. Stir in white chocolate.

2. Drop dough by slightly rounded teaspoons 2 inches apart onto prepared cookie sheets. Top Bake about 12 minutes or just until edges are set. Let cool 1 minute on cookie sheets. Transfer cookies to wire rack to cool. Makes about 24 small cookies

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