October Weekend Cookbook Challenge

The cookbooks that grace my shelves are primarily written in Spanish and are almost exclusively about Peruvian food. Sure, I have collected a few basic English cookbooks, but they are far & few between!

When I saw the Weekend Cookbook Challenge for October hosted at Je Mange La Ville, I grew a bit frightened...and not because it was about Halloween! Peruvian food is classic. The food here in Peru is based on what comes from the ground, is inexpensive and is nutritious. But, I feared failure in finding a recipe in a Peruvian cookbook that captures the fall flavors. My other option? Cooking Light, of course.

Sure, I grew up around cooking. My grandmother was one of the best cooks I know. (I cannot *wait* to make her turkey stuffing *again* this year!) I remember delicious dishes that my mother made. I have watched my dad whip up his famous OJ in the blender. But, the discovery of my personal love for cooking and baking came thanks to Cooking Light. Years ago, I began to subscribe to the magazine and have loved it ever since. Even though I now live in Peru, I still have it delivered to me!

But wait! Cooking Light is a magazine and this is a cookbook challenge! Well thankfully, I am aware that Cooking Light now compiles their recipes in an annual book. So this recipe would have at some point been on someone's shelf as a cookbook. I, however, have developed my "system" based on the magazines...maybe one day I will share that here.

Now back to the challenge. One of the fall flavors I love is ginger. Okay, let's be honest...I love ginger year round! I know that ginger causes quite a love hate relationship with so many people, but for me it is love...hands down. Because I can always appreciate a good cookie, I was overjoyed to find a recipe that combined both chocolate and ginger to enter as my October Cookbook Challenge.


Chocolate Gingersnap Cookies

2 cups of flour
1/4 cup of unsweetened cocoa, sifted
1 tablespoon of ground ginger
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of packed brown sugar
1/4 cup of butter, softened
1/2 cup of molasses
1 egg
Cooking spray

Preheat oven to 350F. Combine flour, cocoa, ginger, baking soda and salt, stirring with a whisk. Place butter and sugar in a medium bowl; beat with a mixer at medium speed 2 minutes or until creamy. Add molasses; beat until smooth. Add egg; beat until well combined. Add flour mixture to sugar mixture, stirring until well combined. Shape dough into balls, about 1 1/2 teaspoons each. Place 2 inches apart on baking sheets coated with cooking spray; flatten balls to 1/2 inch thickness with the bottom of a glass. Bake each batch at 350F for 10 minutes. Cool on pan 4 minutes on a wire rack; remove from pan. Cool completely on wire rack. Note: Store cookies in an airtight container at room temperature for up to 3 days. Makes 8 dozen.

From Cooking Light, November 2005.

Don't forget to check Je Mange La Ville after October 21 for the October Weekend Cookbook Challenge round-up!