Gingerbread victims of the recession

The recession has hit, and I couldn't afford to give people whole gingerbread men. But hey, it's the thought that counts, right?
Recession gingerbread men

I changed the name of these from “sad gingerbread men” to “recession gingerbread men”. As in, the recession has hit me so hard that I can’t afford to give people the whole cookie.

Yesterday I traded cookies with Luisa and I can’t decide if I like her coconut shortbread better, or the ginger tuiles. They’re both pretty frigging delicious.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2008, HomemadeTags, Leave a comment

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