EVENT: Valentine’s Day Tins of Treats
TYPE: Sweets for the Sweet
OTHER SWEETS OF LOVE: Brown Sugar Shortbread; Classic Chocolate Chip Cookies; The Best Brownies; Madeleines; Lotus Blondies; Mexican Wedding Cakes; Raspberry Cupcakes with Peanut Butter Buttercream; Pound Cake Baked in a Heart-Shaped Pan
We’re not totally in love with Valentine’s Day. Too many Feb 14ths spent single, and too many spent on lackluster dates (even with people we liked) dictated by crowded restaurants with rip-off prix fixes have made haters out of us. What I thought would be my best Valentine’s Day ever came sophomore year of college when I begged my then-boyfriend to buy me the biggest box of chocolate candy from L.A. Burdick. It took me about a month to get through the box, no matter how hard I attacked, and I gained 5 pounds in the process. Sweet.
Still, we’re not cynical, and since we love sugar, we love occasions when you get to eat more of it. No matter what you’re planning for Sunday, take a couple minutes out of your weekend to mix up a batch of something. If the people in your life like raw cookie dough better than baked, oblige and give them that.
gingersnap dough: one of the best out there
Otherwise, bake your cookies or cakes. Put them in a tin and give to someone you like. Even if that someone is you.
From my kitchen, where sweets are for the sweet, to yours,
Cara, THE QUARTER-LIFE COOK
In honor of the big old day of love, we’re also giving away five heart-shaped pans, so you can bake cakes in addition to cookies and show how much you really care. We have to thank Lucky Leaf for sponsoring this giveaway–they make pie fillings, and they’re also sponsoring a baking contest of their own in which you could win a thousand bucks.
To win, tell us what your ideal Valentine’s Day Meal would be–that is, what you’d most like to have cooked for you. (To get you started, Phoebe would pick a cozy seafood stew like a cioppino or a bouillabaisse–something hearty but not too heavy, something that doesn’t preclude some serious cuddling afterward. Cara wants Momofuku at home–ginger scallion noodles, pork bo ssam. She also wants to spend the afternoon making dumplings together, then eating them.)
Leave a comment below and let us know how to contact you (in the comments or by email) should you be chosen as a winner.
The 5 lucky bakers will be announced next week!
This recipe was made for Alex by his oldest friend, Emily, when he was home over Christmas. He duly brought the recipe back for me, which led me to discover how delicious these are.
The decorative sugars–clear, gold, and silver (not pictured)–were given to me for Christmas by my one true Valentine: my mother. They’re great fun to use.
2 1/2 cups flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
2/3 cup canola oil
1 cup light brown sugar
1/2 cup molasses
1 egg, plus 1 egg white
3/4 cup (4.5 ounces) crystallized ginger, chopped
1/2 cup coarse sugar
Preheat the oven to 325°F. Cover 2 baking sheets with parchment.
Mix together the oil, brown sugar, and molasses in a large bowl. Add the egg and beat to combine. Sprinkle the dry ingredients over the wet, then fold in until just absorbed. Stir in the crystallized ginger.
Put the egg white in a bowl. Spread the coarse sugar on a plate. Roll 1-inch balls of the dough, lightly brush them with egg white, then roll them in the sugar. Put the balls on the pan, about an inch or two apart, and press down to flatten just slightly.
Bake for 10-12 minutes, until the tops are crackled. Cool on the pans for a few minutes, then remove to a plate.