tag:blogger.com,1999:blog-7173052990851751381.post5907830273161716465..comments2024-03-29T02:17:29.023-04:00Comments on Food Wishes Video Recipes: Gingersnap Cookies – Hot, Hot, SweetChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-7173052990851751381.post-14085934675783812712019-10-16T13:33:08.369-04:002019-10-16T13:33:08.369-04:00"They’re called “snaps” for reasons other tha..."They’re called “snaps” for reasons other than their texture."<br /><br />Gingersnaps are actually called snaps exactly for their texture. If you're snaps don't snap, they aren't snaps, but sure, let's invent stories to explain why it's not wrong, as usual.Ketutarhttps://www.blogger.com/profile/17817006362006690145noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59735928006263547492019-08-25T16:08:57.668-04:002019-08-25T16:08:57.668-04:00Thanks for another great recipe, Chef John! My da...Thanks for another great recipe, Chef John! My daughter and I decided on Mary Berry's lemon cheesecake with ginger snap crust for our joint birthday celebration. These made an amazing crust (in fact, I doubled the crust for her recipe). I saw that she serves hers with creme fraiche, so we had a twofer Chef John dessert! Lesliehttps://www.blogger.com/profile/15700326645850609992noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30175713839836125592019-02-10T21:05:39.234-05:002019-02-10T21:05:39.234-05:00I thought my mom's recipe was the best, but CJ...I thought my mom's recipe was the best, but CJ's blows it out of the water. So good. Made both soft & crispy versions & was really surprised that I really didn’t like the soft ones much at all. I normally like both equally. <br /><br />Thank you, Chef Joe!Mirminatorhttps://www.blogger.com/profile/03919337561796399981noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3253666709104144182019-02-10T21:02:20.120-05:002019-02-10T21:02:20.120-05:00@ann schlucter, freezing the cookies or the dough ...@ann schlucter, freezing the cookies or the dough is fine, but I like freezing b/c dough takes up much less freezer space and the cookies will taste much fresher. FYI, if you free most dough in balls, you can toss them right in the oven from the freezer no problem.Mirminatorhttps://www.blogger.com/profile/03919337561796399981noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7750615391880025942018-11-11T20:10:58.792-05:002018-11-11T20:10:58.792-05:00can you freeze the cookie dough, or the cookies af...can you freeze the cookie dough, or the cookies after baking? Which would be the best options. ThanksAnn Schluchterhttps://www.blogger.com/profile/10592887532146148229noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64260789047968550732018-09-10T01:51:29.519-04:002018-09-10T01:51:29.519-04:00I have serious chronic pain. I used a combination...I have serious chronic pain. I used a combination of prescription drugs and alcohol, usually alternating, until I started using edibles with CBD oil and some THC. These ginger snaps are perfect, as they mask the funky flavor from the cannabis butter. These have literally made my life much better and the pain much <br />more endurable. I will have to make a batch with no medication just to glom on. They really are great. Anonymoushttps://www.blogger.com/profile/12642693146192183610noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10244164902662330352018-01-11T21:12:04.398-05:002018-01-11T21:12:04.398-05:00Thank you for this recipe. I think its the best ou...Thank you for this recipe. I think its the best out there. I've been planing to make them for a while now and today is D-day. :)) I love your channel as well great content. Happy New Year and all the best.Femme Fatalehttps://www.blogger.com/profile/01128331413086355038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91581243869372520902016-09-08T19:39:38.139-04:002016-09-08T19:39:38.139-04:00Chef, what scoop is that? The smallest I can find ...Chef, what scoop is that? The smallest I can find is 2 tsp.Anonymoushttps://www.blogger.com/profile/17108428329732164637noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74706074707842500512016-09-08T18:51:22.793-04:002016-09-08T18:51:22.793-04:00Nikki 65 - I too had trouble finding the ginger. I...Nikki 65 - I too had trouble finding the ginger. It ended up being in the baking section, not the candy or dried fruit or bulk nut section like I expected. Best of luck!Anonymoushttps://www.blogger.com/profile/17108428329732164637noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71316150505720767712016-03-17T12:17:21.399-04:002016-03-17T12:17:21.399-04:00Oh, dear. Found out I was short of butter, but fi...Oh, dear. Found out I was short of butter, but figured cream cheese would stand in to function for butter since it's so full of fat. Deeelish. katehttps://www.blogger.com/profile/16496885753211576337noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7499957532714088512016-01-15T19:25:37.643-05:002016-01-15T19:25:37.643-05:00Hi everyone! I've made this recipe a few times...Hi everyone! I've made this recipe a few times now. :) It's definitely a keeper.<br /><br />Fancy molasses seems to work best. I think cooking molasses would work if you (or your cookie recipients) like something less sweet. Blackstrap molasses would be much too bitter.<br /><br />From my experience, you can find candied ginger at A) Asian grocery stores/aisles, or B) specialty chocolate stores (like Purdy's if you're Canadian). Yuukahttps://www.blogger.com/profile/12408152814506194929noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73404723425753608112015-12-21T23:18:21.004-05:002015-12-21T23:18:21.004-05:00Hey Chef John!
So I bought some candied ginger at...Hey Chef John!<br /><br />So I bought some candied ginger at trader joe's but they had both crsytallized and uncrystallized candied ginger. The uncrystallized looks more like what you use in the video as the crystallized version seems to have large granules of sugar on it, but I'm not sure what to use.<br /><br />Thanks!<br />Anonymoushttps://www.blogger.com/profile/14990211295698619123noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60246718030578008072015-12-21T16:45:13.512-05:002015-12-21T16:45:13.512-05:00I am definitely going to make these for my Christm...I am definitely going to make these for my Christmas Eve party. My son and I were just watching your Pecan & Apricot stuffing video when he suggested we look into another 'tastier' recipe. Thanks Chef John, you fill our kitchen with laughter...loved the Chewbacca jokes..hilarious!Anonymoushttps://www.blogger.com/profile/14382056033618326104noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78133418272387523202015-12-12T12:27:32.649-05:002015-12-12T12:27:32.649-05:00As the politicians say, I've evolved on the is...As the politicians say, I've evolved on the issue. ;) Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79482693311624443072015-12-11T19:28:19.819-05:002015-12-11T19:28:19.819-05:00Hey John I was just wonder. I noticed on your app...Hey John I was just wonder. I noticed on your apple chutney recipe you said do not oil your knife due to making it slippery but this video you recommend it. Just wonder what your call is.Jeremyhttps://www.blogger.com/profile/17527340569353340577noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32960394951798847732015-12-08T03:41:41.084-05:002015-12-08T03:41:41.084-05:00I'm curious to know if using Blackstrap Molass...I'm curious to know if using Blackstrap Molassas would make a difference or not? For some reason I am having a very hard time finding molassas at the stores here in Nevada, but I was finally able to find some Blackstrap Molassas. I know Blackstrap has a richer flavor, I just want to make sure it would still work for these cookies. Thanks!Everdynehttps://www.blogger.com/profile/08078840765458811457noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14609264214880498312015-12-04T16:52:34.390-05:002015-12-04T16:52:34.390-05:00Just add some more flour! Flour is hard to measure...Just add some more flour! Flour is hard to measure. You may have really light flour, who knows? but doesn't matter, just fix it. :) Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87786040457872104412015-12-04T14:03:47.656-05:002015-12-04T14:03:47.656-05:00Hey Chef John I really wanted to do this and I fol...Hey Chef John I really wanted to do this and I followed your recipe exactly but right now my dough is more of a cake batter consistency. What went wrong? I did use a room temperature egg. Could that have caused it? Is there any way I can fix this?Anonymoushttps://www.blogger.com/profile/07718561556728336297noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49412688973715084212015-11-24T16:32:37.566-05:002015-11-24T16:32:37.566-05:00I'm not able to find candied ginger, but I rea...I'm not able to find candied ginger, but I really want to make these for thanksgiving. What alternatives could I use, Chef John or any other chefs out there?Anonymoushttps://www.blogger.com/profile/08209416907168191907noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71882739440449706682015-11-18T05:48:52.267-05:002015-11-18T05:48:52.267-05:00how many does this recipe make? how many does this recipe make? Anonymoushttps://www.blogger.com/profile/09416971566321586529noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80456690111613457952015-11-15T02:54:56.473-05:002015-11-15T02:54:56.473-05:00Delicious!!!! ...and so crunchy!!! :)Delicious!!!! ...and so crunchy!!! :)Anonymoushttps://www.blogger.com/profile/04580730927842194338noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88789797868340417282015-11-09T21:59:15.882-05:002015-11-09T21:59:15.882-05:00These are the best ginger snaps I've ever had....These are the best ginger snaps I've ever had. They have just the right amount of spice. Thanks chef John!Anonymoushttps://www.blogger.com/profile/09667935478881387162noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-338628440782087242015-11-07T19:36:05.691-05:002015-11-07T19:36:05.691-05:00Mmmmm....very addictive. Figuring out how to jus...Mmmmm....very addictive. Figuring out how to justify having some with/as breakfast on Sunday.ga in nchttps://www.blogger.com/profile/14287224250078215372noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75432518280818840792015-11-06T14:51:33.470-05:002015-11-06T14:51:33.470-05:00Can I freeze these -Right after rolling into a bal...Can I freeze these -Right after rolling into a ball, but before sprinkling the sugar ?<br />I would fraction the recipe, but then it uses only 1 egg.<br />50 - 60 cookies seems a lot if only 2 - 3 people will be eating with some afternoon coffee.<br />Anyway, Thanks for the recipe :) Looks really yummy !<br />Pritiscuhttps://www.blogger.com/profile/07191356234278947651noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47553322801309498892015-11-06T14:45:51.159-05:002015-11-06T14:45:51.159-05:00Could I use Honey or Agave Syrup instead of molass...Could I use Honey or Agave Syrup instead of molasses? I have no idea where to find it here in Italy.Athenahttps://www.blogger.com/profile/12343555520628983687noreply@blogger.com