Fall quarter has officially come to an end, winter break has started and I’m writing this from my bed where I’m currently recovering from knee surgery.
This past quarter at school has definitely been my favourite quarter so far. I don’t think I’ve ever loved a class quite as much as I loved my chocolates class. I had great team members — we may have called ourselves the gimp squad but we got our stuff done and we did it well!
We tempered chocolate, played with 320° sugar, created sugar masterpieces, made our own candy bars, truffles. I had so much fun I still can’t stop talking about it. Our final involved making a chocolate box and filling it with truffles, meltaways and marshmallows we made.
I can’t believe I only have one quarter left. This has all gone so fast and I’ve had the most amazing time.
But back to today’s recipe.
This is a recipe for gingerbread cookies that I came up with and have been using for years. While I haven’t made them this year due to my problem knee, they have been a total hit in the past and you all should definitely put on your aprons and chef hats and make them! And then you can bring them to my house 🙂