I’m not often in the kitchen when my wife is baking, but the other day I got a little insight into what goes into baking.

She was making cookies – ginger snaps to be exact. I’ve been eating her ginger snaps for years and I really never knew what went into making them.

I knew there had to be sugar because they’re pretty sweet. I also knew that there was molasses in ginger snaps.

But what I didn’t know is that it’s not just any kind of molasses that you put in ginger snap cookies. It’s fancy molasses.

To be honest with you, when I realized that it was fancy molasses in the cookies, I found it hard to believe.

First of all, I wouldn’t call ginger snaps fancy cookies. You wouldn’t find them at a fancy restaurant, or at a high class hotel. You wouldn’t even necessarily come across ginger cookies at any special occasion like Christmas or Easter or Thanksgiving.

It’s your run-of-the-mill, every day, blue collar, working man’s kind of cookie.

So why do they use fancy molasses? And what’s the difference between regular molasses and the fancy kind?

I was really puzzled about this so I did a little research and found out that my wife, though she bakes a mean cookie, has been using the wrong molasses in her ginger snaps.

There are actually five types of molasses and it comes directly from sugar cane. I couldn’t find out why it’s called “fancy”, but another name for fancy molasses is “gold star”.

Whatever you call it, it sounds kind of special, certainly more special than the others: Lite, cooking, unsulphured, and Blackstrap.

Fancy molasses is very sweet and I now realize that’s why my wife’s cookies taste so sweet.

If she used cooking molasses, which is a combination of Fancy and Blackstrap molasses, her ginger snaps wouldn’t be quite as sweet and I would be able to eat 5 or 6 more at a time.

… It’s possible that she knows this and it’s on purpose that she makes them sweeter to cut down on my consumption per serving, but I’m not sure about that.

I think she uses a recipe that calls for fancy molasses because the person who came up with that recipe had a bit of a sweet tooth.

I’m just not sure how to break the news to Lily that she needs to change the molasses in her ginger snaps. Though she sees me as a cookie eating machine, verging on a Cookie Monster, she doesn’t respect my culinary skills or knowledge.

I think the best I can hope for is when she reads this post she will be swayed to try a different kind of molasses the next time she makes her ginger snaps.

By the way, why don’t they call these cookies “molasses cookies” instead of “ginger snaps”? There is way more molasses in them that there is ginger.

You know, if we called them “fancy molasses cookies” I bet they would start showing up in snobbier places and events … I’m just sayin’.

Here’s the thing: We all have different tastes, likes and dislikes. That’s why it’s important to create your time with God in a manner, method, and way that you relate best to Him. There are no cookie cutter relationships with God.

That’s Life!

Paul

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