Gingersnap Bowls

Gingersnap Bowls with Ice Cream

October 2003, pg. 116


Every Friday our local grocery store sells half-gallons of Perry’s ice cream for a $1.99, which has led to a habitual stop sometime during my Friday.  I thought the gingersnap bowls would be a nice addition to our Friday night treat.

The recipe seemed easy enough.  I thought things might get a little interesting during Step 3, due to the time sensitivity.  I didn’t want the gingersnap pancakes to harden before I could mold them into bowls…

Unfortunately, my troubles began in Step 2.  After the batter ‘cool[ed] completely’ (which the recipe calls for), I attempted to scoop a tablespoon onto a greased baking sheet, but the batter was rock solid.  I briefly warmed the batter over the stove just long enough to scoop the batter.  The first two bowls I made came out nicely.  The second bowl didn’t mold as much.  I used a glass that was too large and I was just too slow.  (Which I was expecting.)  The centers of the third and fourth bowls stopped spreading out in a thin layer at the same rate as the edges.  Leading to the edges being done and the middle not.  I took my chances with the middle being underdone, which was probably not the best choice.  I ended up with one bowl with a dense center and the fourth is now a wreath.  Lesson learned while baking Ginger Snap Bowls: Do NOT let the batter cool completely.


I’m okay with things not looking perfect, as long as the dish tastes good.  My husband and I were not impressed with the overall taste, corn syrup.  I  would suggest putting a little more ginger in the batter, I could hardly taste the ginger over the sugar and corn syrup.  I was not impressed with the overall process and end result of the gingersnap bowls.  The bowls seemed like a creative way to spice-up a bowl of ice cream, next time I will eat my black raspberry ice cream in a ‘real’ bowl.


Raspberry Yogurt Ice Pops

Sand art meets popsicle, but without all of the flavor

Sand art meets popsicle, but without all of the flavor

I hate to dislike a reader-submitted recipe.  It makes me feel unkind.  So I’ll say that these aren’t bad so much as they are bland.

It’s an easy and quick recipe.  There are only three ingredients: yogurt, sugar, and frozen raspberries.  I halved the recipe because I only have four smallish popsicle molds.  I used our homemade whole milk yogurt, so you’d think it would be richer and creamier.  The homemade yogurt is, however, thinner than the store bought stuff.  Perhaps, between the extra liquid in the yogurt and the ice melting off of the frozen berries, this got watered down.  I couldn’t get the raspberry/yogurt mixture and the yogurt to layer like they show in the magazine.  The yogurt kept sinking while the raspberry stuff stayed on top.

I solved that by plunging a chopstick into each mold to get the raspberry goo to mix in with the yogurt a little.  This was not unlike what you do to make those sand art creations.  Remember those?  Those were very, very popular at my junior high.  Here’s a link to buy my memories on Oriental Trading Company.

Perhaps it’s my fault for using homemade yogurt.  The yogurt that D and I make is whole milk (good for creaminess!), but never quite so thick as commercial yogurt (bad for creaminess!).  So maybe the mixture was too watery.  I think I’d maybe try this again with commercial yogurt, or just stop trying to make popsicles.  Why do I remember homemade popsicles being so good when I was a kid?  Oh, wait. … Pudding…  You win again, Cosby.