Posts Tagged ‘ginger’

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Sugar and Spice Cookies

December 10, 2019

These figure cookies are lightly crispy and delicious. They are full of warming spices like you would find in gingerbread, building on a sugar cookie base.

You will need:

  • 1 c unsalted butter, room temperature
  • 1 c brown sugar
  • 1 egg, lightly beaten
  • 1 t vanilla extract
  • 2 t ground ginger
  • 1 1/2 t ground cinnamon
  • 1/2 t baking powder
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 1/4 t ground cardamom
  • Pinch of salt
  • 3 c flour

Then you will…

  1. In a large mixing bowl, cream together the butter and brown sugar until smooth and fluffy.
  2. Mix in the egg and vanilla extract.
  3. Mix in the ginger, cinnamon, baking powder, cloves, nutmeg, cardamom and salt.
  4. Mix in the flour.
  5. Form a ball with the dough and flatten slightly. Wrap in plastic wrap and chill for 20-30 minutes.
  6. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
  7. Roll the dough out on a lightly floured surface until it is about 1/2-inch thick. Cut into desired shapes.
  8. Place onto the prepared baking sheets and bake until starting to turn golden, about 8-10 minutes.

20181225 Sugar Spice Cookies 01

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Pumpkin Cake

October 21, 2019

The weather has turned crisp. The leaves are changing colors, and pumpkins keep popping up on front steps. It’s perfect weather for ooey, gooey desserts.

You will need:

  • 7.5 oz (1/2 can) canned pumpkin puree
  • 1/2 c milk
  • 1/4 c butter, melted
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • Pinch of salt
  • 1 1/4 c flour
  • 2/3 + 1/2 c brown sugar, divided
  • 2 t baking soda
  • 1 c chopped pecans
  • 1 1/2 c boiling water

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a 9×9 baking dish.
  2. In a large bowl, mix together the pumpkin, milk, butter, vanilla, 2 teaspoons of the cinnamon, ginger, nutmeg, cloves, and salt.
  3. Mix in flour, 2/3 cup of the brown sugar, and the baking soda.
  4. Spread in the prepared pan.
  5. In a medium bowl, mix together the remaining 1/2 t of cinnamon, 1/2 c brown sugar, and the pecans.
  6. Sprinkle the pecan mixture on top of the batter.
  7. Pour the boiling water on top.
  8. Bake for 30-35 minutes. The center will be set, but there should be a softer layer underneath.
  9. Allow to cool for 5 minutes before serving. This softer layer will make a delicious sauce for the cake when you scoop it out.

20191016 Pumpkin Cake 02

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Cranberry Cake

December 31, 2018

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

  • 2 sticks unsalted butter, room temperature
  • 1 c sugar
  • 1 c packed brown sugar
  • 4 eggs
  • 2 t vanilla extract
  • 1 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 1/2 c flour
  • 1/2 c sour cream
  • 12 oz fresh cranberries, picked through to discard any that have gone soft
  • 1 lemon, zested and juiced
  • Approx. 1 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Mix in half of the flour and the sour cream.
  5. Mix in the remaining flour.
  6. Fold in the cranberries.
  7. Spread into the prepared bundt pan.
  8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
  9. Allow to cool for 15 minutes before inverting onto a serving plate.
  10. Allow to cool another 15 minutes before icing.
  11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

20181125 Cranberry Cake 03

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Sticky Asian Chicken Thighs

November 9, 2018

I have been playing with chicken thighs recently since they tend to be packed with flavor. We served these sticky chicken thighs with some steamed rice and roasted broccoli…all of which made phenomenal leftovers.

20180909 Sticky Asian Chicken 01

You will need:

  • 4 cloves garlic, minced
  • 2 inches fresh ginger, peeled and grated
  • 3 T hoisin sauce
  • 2 T low sodium soy sauce
  • 2 T honey
  • 2 T sesame oil
  • 1 1/2 t sambal oelek
  • 1/4 t salt
  • 1/4 t pepper
  • 2 lb boneless, skinless chicken thighs
  • 2 T olive oil

Then you will…

  1. In a small bowl, combine everything but the chicken. Mix well.
  2. Put the chicken in a gallon ziploc bag.
  3. Pour the sauce into the bag. Seal and toss to coat the chicken.
  4. Allow to marinate for at least 30 minutes.
  5. In a large nonstick skillet, heat the olive oil over medium heat.
  6. Add the chicken (hold onto the marinade for later) and pan fry for 6 minutes on one side.
  7. Flip and continue cooking another 4 minutes.
  8. Pour the marinade into the skillet and reduce the heat to medium-low.
  9. Continue cooking until the chicken is cooked through and the marinade is reduced to almost a glaze, about 5 minutes.
  10. Serve with rice and your favorite veggies.
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Baked Cinnamon Oatmeal Breakfast Squares

October 15, 2018

20180825 Baked Oatmeal 04

This is so easy! I loved that this baked oatmeal comes out of the oven firm enough to cut into squares. It’s perfect for packing breakfast-on-the-go or crumbling up over yogurt or feeding to hungry toddlers (and grownups!). You can serve as is or go wild: try topping with syrup or fresh fruit or a little milk.

You will need:

  • 4 T unsalted butter, melted and allowed to cool for 5 minutes
  • 2 eggs, beaten
  • 1 1/4 c milk
  • 1/2 c light brown sugar
  • 1 1/4 t baking powder
  • 2 t vanilla extract
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t salt
  • 3 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine everything but the oats until well mixed.
  3. Stir in the oats.
  4. Spread in the prepared pan.
  5. Bake 25-35 minutes or until the edges are golden and the center is set.
  6. Allow to cool at least 10 minutes before serving.

20180825 Baked Oatmeal 02

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Island Pulled Pork with Red Cabbage Slaw

October 1, 2018

We went on a long weekend to the beach and wanted some easy meals while we were there. This was a great main dish! I loved that we could make it in advance in the crockpot; it was very portable and, most importantly, it was very moist and packed full of flavor from the sauce.

20180817 Pulled Pork 01

You will need:

  • 3 lb pork butt (or shoulder), excess fat trimmed
  • 20 oz crushed pineapple
  • 1/3 c hoisin sauce
  • 1/3 c pineapple juice
  • 1 lime, zested and juiced
  • 4 T soy sauce
  • 3 T honey
  • 2 t sesame oil
  • 2 T sambal oelek
  • 1 T garlic powder
  • 1/2 t Chinese five spice
  • 1/4 t ground ginger
  • 1/4 t pepper
  • 1/4 t salt
  • 2 c shredded red cabbage
  • 1 small bunch scallions, trimmed and chopped
  • 3 T apple cider vinegar
  • 2 T olive oil

Then you will…

  1. Place the pork butt in the crockpot.
  2. Pour the crushed pineapple on top of the pork.
  3. In a small bowl, combine all of the remaining ingredients.
  4. Pour 2/3rds of the sauce on top of the pork.
  5. Slow cook on LOW for 7-8 hours.
  6. Remove the pork from the crockpot and shred.
  7. Put the pork in a large bowl with the last third of the sauce.
  8. Add 1/2 – 3/4 cup of the sauce from the crockpot to the pulled pork until moist and juicy. I recommend using a gravy separator to pour the juices into the pork, since it will help remove the excess fat.
  9. Allow to rest in the sauce at least 10 minutes to soak up some of the juices.
  10. Meanwhile, in a medium bowl, toss together the red cabbage with the scallion, vinegar and olive oil. Season with salt and pepper to taste.
  11. Serve the pulled pork topped with the slaw on toasted Hawaiian rolls.

 

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Banana Bread Coffee Cake

September 25, 2018

This sweet treat brings together the best of banana bread with the best of coffee cake. Combining ripe bananas with warm cinnamon and brown sugar makes your kitchen smell amazing.

You will need:

  • 8 T unsalted butter, room temperature
  • 2/3 c light brown sugar
  • 2 eggs, lightly beaten
  • 4 ripe bananas, mashed
  • 2 t vanilla extract
  • 1 t baking soda
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t salt
  • 3/4 c flour
  • 1 3/4 c old-fashioned oats, divided
  • 2 T unsalted butter, cold
  • 1/2 c chopped pecans

Then you will…

  1. Preheat your oven to 350 degrees. Line a 9×9 baking dish with foil and grease with nonstick spray.
  2. In a large bowl, cream together 8 tablespoons of the butter with 2/3 cup of the brown sugar.
  3. Mix in the eggs, banana, and vanilla.
  4. Mix in the banking soda, cinnamon, ginger, nutmeg, and salt.
  5. Mix in the flour and 1 1/4 cup of the oats.
  6. Spread into the prepared pan.
  7. In a small bowl, mix together the remaining 1/2 cup of oats with the remaining 1/4 cup of brown sugar, 2 tablespoons of cold butter, and pecans until it forms a crumbly mixture.
  8. Spread the topping on the batter.
  9. Bake 35-45 minutes or until a toothpick in the middle comes out clean and the cake is golden.
  10. Allow to cool at least 10 minutes before serving.

20180812 Banana Cake 03

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