I’ve been baking a bit this week – not sure what’s gotten into me. And I wanted to jot down the recipes so I have them on hand (in case something happens to the sites where I found them, if nothing else. I did just buy some index cards, so in the future I’ll be committing this all to paper.)

I’m not a big fan of sweet things, which is too bad because I’m a pretty decent baker. So one sweet and one savory snack:

Molasses Cookies


  • 1 cup packed brown sugar
  • 1 cup butter, softened
  • 1/4 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar, for rolling

Preheat over to 325 degrees. Mix together the wet and then add the dry ingredients – come on, you know how to make cookies. Shape the dough into balls – about one rounded tablespoon per cookie – and roll in the granulated sugar. Bake for 15 minutes.

Note to self: next time, double the ground ginger.

(Recipe adapted from The Salty Marshmallow.)

Crispy Roasted Chickpeas


  • 2 cans of chickpeas
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 to 4 teaspoons spice (e.g. curry powder, cayenne)

Preheat over to 400. Rinse and drain and dry the chickpeas thoroughly. I mean thoroughly. Place on a baking sheet and toss with the olive oil and salt. Bake for 30 minutes, shaking pan every 10 minutes. Season after they’re out of the oven.

>Note to self: next time, increase the oven temperature. Seasoning that works well: curry powder.

(Recipe adapted from The Kitchn.)

Audrey Watters


Audrey Watters


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