Gingerbread Cookies with Acorn Flour

Processing acorn flour isn't for everyone. I'd call it more of a hobby for a survivalist than the frugal-minded. It takes a fair amount of time and patience for very little return, however I enjoy going out and finding my bounty and then experimenting with ways to incorporate it into my everyday recipes.

Here's an example: gingerbread cookies. Okay, not exactly an everyday recipe but extremely appropriate for the season. To make things simpler on me, I've never even made gingerbread cookies. So it was totally easy to get the taste and texture right!

Hence why I ended up smashing up my first batch to make a crust for a cheesecake. And perhaps why everyone made an odd face and asked what the crust was made of.

I think I finally cracked the code, though. I don't have any milk on hand at the moment, so I'll be skipping icing these cute little guys.

Can you tell which was the last cookie? I'm so ready for a gingerbread man genocide.

Perfect combo of crunchy and soft!

Ingredients:

• 1 1/4 c all-purpose flour
• 1/2 c acorn flour
• 1/2 c brown sugar
• 2 tbsp molassses
• 1 tsp vanilla
• 1 3/4 tsp ginger
• 1 tsp cinnamon 
• 1/4 tsp cloves
• 1/4 tsp sea salt
• 6 tbsp butter

Mix your ingredients together, dry and then wet. Chill the dough in the fridge for 30 minutes. Once chilled, roll flat with a rolling pin and cut out with a cookie cutter. The dough is a bit crumbly at first, but it's not too difficult to work with. Chill another ten minutes and then bake at 350 F for 12-15 minutes. 

+8 to cooking, +5 to herblore, festive cookies added to inventory

Recipe Test - Parmesan Crusted Chicken

For those who don't already know, my husband is a very picky eater. One way to definitely win him over in a meal is chicken. Man loves him some chicken. And then there's the cheese... Man can definitely take on some cheese

Trying my hand at parmesan crusted chicken just seemed like the right thing to do. I had some issues with this recipe, mostly my own fault. I didn't put garlic powder in the breading mix - my love of garlic has caused my supply to run dry - and I forgot the Italian seasoning. Also, the person who wrote the recipe says to put the chicken in a bowl and put (an unknown quantity of) flour over it to coat, but I'd recommend putting your raw chicken in a freezer bag an putting half a cup of flour in with it. I prefer to do it only a few pieces at a time. Shake that baby up until covered.

This was also the first time I attempted frying breaded chicken in a frying ban. I've always preferred baking or deep frying, or cooking unbreaded chicken. I had issue with one piece not being cooked all the way through. Again, personal issue and not a reflection of the recipe.

This recipe had potential and may be considered a jumping off point for future cooking learning experiences.


+1 to cooking, poorly cooked chicken has been added to your inventory