When Saucy was treated to a spa pedicure by her lovely friend Lecia, she was served these delicious spicy chocolate ginger cookies with a cup of gourmet Japanese pear tea. Of course she went home and just had to try making them herself.
If there's one thing you know about Saucy, she likes to keep it real. Real simple. So she visited her pantry and pulled out a Betty Crocker Devil's Food cake mix.
She melted 1/2 cup butter in the microwave in a Pyrex measuring cup and to that she added 1/4 cup of dark molasses... are you following this train of thought, people? She knew the molasses would slide out of the measuring cup easily because it was with the butter. It did.
To the dry cake mix, she sifted in two teaspoons of dry ginger and a half teaspoon of nutmeg and a quarter teaspoon of white pepper. Just for good measure, she added a dash of salt and about a half teaspoon of cayenne pepper. She just never knows when to say "when".
She tossed the butter/molasses mixture into the dry ingredients along with two lightly beaten eggs. As the mixer whirred away, she decided to add 1/2 cup of flour to the dough, it was looking a little gooey...
... gooey is not good for cookie dough. You want it firm but smooth and shiny. She grabbed her cookie scoop and made the balls of dough, finishing them like this before placing them on the cookie sheet:
She baked those bad boys at 375 degrees for ten minutes. Guess what? They were perhaps better than the ones at the spa, except for the fact that nobody was rubbing her feet with raspberry lotion. Life's like that. Summary:
1 package devil's food cake mix
2 teaspoons ground dry ginger (she might use more next time)
1/2 teaspoon ground nutmeg
1/4 teaspoon white pepper (again, more)
1/2 teaspoon cayenne pepper
dash of salt
1/2 cup melted butter
1/4 cup dark molasses
2 eggs, lightly beaten