Posts Tagged ‘ginger’

h1

Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

20170101-pumpkin-cranberry-muffin-01

 

h1

Asian Beef and Cabbage with Noodles

December 7, 2016

20161107-asian-cabbage-beef-02

This dinner is easy to mix together and tastes every better as leftovers. You could substitute chicken, pork or tofu for the beef. Whatever sounds yummiest to you!

You will need:

  • 1/2 c low sodium soy sauce
  • 1/3 c brown sugar
  • 1/4 c water
  • 1 T sambal oeleck or other chili paste/sauce (like sriracha)
  • 2 cloves garlic, minced
  • 1 1/2 inches fresh ginger, peeled and grated
  • 1 lb skirt steak, sliced thin against the grain
  • Salt and pepper, to taste
  • 8 oz of your favorite Asian noodles (we used udon, but rice noodles would be great too)
  • 2 T olive oil, divided
  • 1 bag (~14 oz) chopped cabbage or coleslaw mix
  • 1/3 c chopped scallions

Then you will…

  1. In a small bowl, mix together the soy sauce, brown sugar, water, sambal oeleck, garlic, and ginger. Set aside.
  2. Pat the steak dry and season with salt and pepper.
  3. Cook the noodles according to their direction. Drain.
  4. In a large nonstick skillet or wok, heat one tablespoon of the olive oil over medium high heat.
  5. Add the beef and allow to sear on both sides, about 2-3 minutes per side max.
  6. Remove the beef from the pan and set aside.
  7. Heat the remaining olive oil and then add the cabbage and scallions. Saute for 2 minutes, or until starting to wilt.
  8. Add the noodles and saute for another minute before adding the sauce.
  9. Allow the sauce to cook down for another 4-5 minutes, before return the beef and its juices to the pan.
  10. Once everything is warmed through, serve hot!
h1

Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

h1

Brown Butter Granola

June 27, 2016

D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.

You will need:

  • 8 T (1 stick) unsalted butter
  • 1/4 c brown sugar
  • 1/4 c honey
  • 3 T pure maple syrup
  • 2 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of sea salt
  • 1/2 c nuts (I recommend pecans or walnuts)
  • 2 c slow cooking old-fashioned oats
  • 1/2 c coconut flakes
  • 1/2 c unsweetened chocolate chips or chunks
  • 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)

Then you will…

  1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
  2. In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
  3. Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
  4. Pulse the nuts in a food processor until coarse ground.
  5. In a large mixing bowl, combine the nuts with the oats and coconut flakes.
  6. Stir in the browned butter mixture. Mix well.
  7. Spread the granola on the prepared baking sheet.
  8. Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
  9. Allow to cool on the baking sheet.
  10. Break apart into a large mixing bowl.
  11. Mix in the chocolate and dried fruit.
  12. The granola will keep for about one week in an airtight container.

20160526 Granola

h1

Caramel Apple Crisp

December 1, 2015

This dessert takes a little bit of time to prepare, but the end result reminds me of a delicious caramel apple rolled in pecans. We served it up with some vanilla ice cream for our Friendsgiving feast. If you want to save some time, you could use your favorite caramel sauce rather than making it from scratch.

20151115 Salted Caramel Apple Crisp 01

You will need the following for the caramel sauce:

  • 2 c sugar
  • 12 T unsalted butter, room temperature and cut into small cubes
  • 1 c whipping cream, room temperature
  • 1 T sea salt

Then you will…

  1. In a large sauce pan, heat the sugar over medium heat. Stir frequently with a wooden spoon.
  2. Once all the sugar is melted, stop stirring and allow the sugar to cook until a deep amber color.
  3. Add the butter to the pan. Stir until melted and smooth.
  4. Remove the pan from heat.
  5. Slowly stir in the cream until thoroughly mixed in and smooth.
  6. Stir in the salt. Allow to cool to room temperature.

Then you will need the following for the crisp:

  • 7 Honeycrisp or Granny Smith apples, peeled + cored + sliced
  • 3/4 c light brown sugar, divided
  • 3 T flour
  • Juice of 1 lemon
  • 1 1/2 t ground cinnamon, divided
  • 1/2 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • Pinch of salt
  • 9 T unsalted butter, cold
  • 1/2 c flour
  • 1/3 c old-fashioned oats
  • 1 c pecans, chopped

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9-inch pie plate with non-stick cooking spray.
  2. In a large mixing bowl, toss the apple slices with 1/4 cup of brown sugar, lemon juice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, cloves, ginger and a pinch of salt.
  3. In a large non-stick skillet, melt 1 tablespoon of butter over medium-low heat.
  4. Add the apple mixture and cook for 10 minutes, stirring occasionally. The apples should just be starting to soften.
  5. Meanwhile, combine the flour, 1/2 cup of brown sugar and 1/2 teaspoon cinnamon in a food processor. Pulse to mix together.
  6. Cut the remaining 8 tablespoons of butter into cubes.
  7. Add the butter to the food processor and pulse until butter is integrated into the mixture.
  8. Add the oats and pulse just until mixed in.
  9. Stir 1/2 cup of the caramel sauce and the pecans into the apple mixture.
  10. Spread the apples into the prepared pie dish.
  11. Top with the oat crumbs.
  12. Bake 30-45 minutes, or until the crumbs are golden brown and the filling is bubbly.
  13. Allow to cool at least 15 minutes before serving.
h1

Overnight French Toast Breakfast Bread Pudding

November 9, 2015

This breakfast dish gets prepared the night before, so all you have to do is pop it into the oven and serve. It’s full of fall spices and is perfect for brunch or a holiday breakfast.

You will need:

  • 1 loaf challah bread (or favorite of your choice), cut into 1-inch cubes
  • 8 eggs, lightly beaten
  • 2 c milk
  • 1/2 c apple butter
  • 1 t vanilla extract
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • Sugar in the raw or brown sugar to sprinkle on top

Then you will…

  1. In a large mixing bowl, combine the eggs, milk, apple butter, vanilla, and spices.
  2. Mix in the bread cubes.
  3. Stir to coat and allow most of the liquid to soak into the bread.
  4. Spread the mixture into a 9×13 baking dish.
  5. Cover and refrigerate overnight.
  6. Preheat your oven to 350 degrees.
  7. Sprinkle the sugar on top of the breakfast bread pudding and bake 30-45 minutes. The top should be golden and the middle set.
  8. Serve with warmed maple syrup.

20151107 Breakfast Bread Pudding 01

h1

Baked Pumpkin Custard

November 3, 2015

The fall is a great time for baking. It is also a great time for desserts full of apples, pumpkins, and warm spices. This custard makes your house smell as nice as it tastes.

20151024 Pumpkin Custard

You will need:

  • 2 c pumpkin puree
  • 9 egg yolks, beaten
  • 1/2 c brown sugar
  • 2 c heavy cream
  • 1 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of salt

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a pie plate with nonstick cooking spray.
  2. Whisk together all of the ingredients in a large saucepan.
  3. Heat the mixture over medium-low heat, whisking frequently to keep smooth. The custard will begin to thicken.
  4. Remove from heat once it is thick enough to coat a spoon.
  5. Pour into the pie plate.
  6. Bake 50-60 minutes until set and a toothpick in the middle comes out clean.
%d bloggers like this: