Ginger Butter

Ginger Butter
salted butter
ground ginger OR finely grated fresh ginger

Blend together. Very tasty on Irish soda bread, fresh biscuits, grilled salmon, sauteed vegetables, blueberry muffins, scones, and more!

I am not writing a post on the "Crescent Biscuits" as I have shared that recipe in the past, so here is a link to it:
 http://bexysbakingblog.blogspot.ca/2017/10/crescent-roll-biscuits.html

Stir-Fry and Garlic Bread

Vegetable stir-fry with red bell pepper strips, shaved fennel, parsnip batons, kale leaves, onion, and macadamia nuts. The stir fry is starte din a hot pan with a little oil, sauteed for a very short amount of time, and then finished with an orange ginger sauce.
On the side is some toasty homemade garlic spread on homemade bread to make homemade garlic bread.

Chocolate Granola Berry Tart

Step #1: Leftover chocolate granola + chocolate hazelnut spread (from the bottom of the jar) + oil
Combine until it is somewhat sticky and press into a pizza pan lined with plastic wrap. Chill until firm.
Step #2: Frozen mixed berries + bittersweet chocolate
Defrost a bowlful of frozen mixed berries (strawberries, raspberries, blackberries, blueberries) until they are soft and have released liquid. Stir in a few chunks of bittersweet chocolate and stir until melted, smooth, and mixture is slightly thickened. Spread over base, leave an edge, is desired.

Step #3: Leftover brittle
Find some leftover nut brittle (pistachio and candied ginger), crush it, and sprinkle it on top.
Serve now or chill until firm!
Here is how to make a really easy, yet really tasty and chocolaty dessert using only leftovers scrounged up from around the house and only one bowl! No expensive ingredients, and no big kitchen clean-ups required!!

Ginger Pear Sorbet

Tonight I participated in an eight course tasting menu, and one of my responsibilities was to make the sorbet course as a palate cleanser between the fourth and fifth courses. I decided to go with ginger pear for my flavor. I served a scoop of sorbet in a hazelnut lacy tuile cup, garnished with some strips of candied ginger.

Ginger Pear Sorbet
50 ounces fresh, overripe pears, peeled, cored, and roughly chopped
one bulb fresh ginger, peeled and minced (about 2 Tablespoons)
4 1/2 cups white wine
3 cups granulated (white) sugar
2 Tablespoons lime juice

Place the pears and ginger in a wide, shallow saucepan and cover with wine, sugar, and juice. Cover and bring to a boil. Boil for about 20 minutes until slightly reduced. Purée through a high power blender until smooth, then pass through a china cap to strain. Pour liquid into a shallow metal pound and freeze until mixture is cold, a few hours. Pass mixture through an ice cream machine, then freeze again to firm up before scooping.

This is a super simple sorbet recipe and it's really, really delicious! It tastes of fresh pear with a hint of ginger and a refreshing taste of wine. I just used a basic salted cooking wine, but if you can, splurge on a better quality wine and add a pinch of kosher salt to the mix. Overripe, mushy pears are fine, and even ideal for this. This recipe need not exact, it is pretty forgiving. One batch makes around two quarts or sorbet.

Ginger Lime Jam

Ginger Lime Jam
1/4 cup minced fresh ginger
2 cups lime juice
1 cup granulated (white) sugar

Combine all ingredients in a small saucepan, bring to a boil and simmer until thickened and almost syrupy. It will thicken more and form more of a syrup once cooled.

This jam has a pleasing zing to it, and because of all the lime juice, it isn't too sweet either. It can be used in more savory applications and pairs particularly well with nuts. Pictured here in the center, is has a beautiful shine to it and would be delicious on bread or biscuits, as well as a jam cooking filling option.

Individual Oatmeal Applesauce Cake

Individual Oatmeal Applesauce Cake
1/2 cup rolled oats
1/4 cup whole wheat flour
1/2 cup unsweetened applesauce
1/4 cup nondairy milk
1/4 cup raisins
1 teaspoon unsweetened cocoa powder
1 Tablespoon blackstrap molasses
1 Tablespoon nut butter
1/2 teaspoon ground cinnamon
pinch ground ginger
pinch ground cloves

Mix all ingredients together well, transfer to a large mug or small microwaveable bowl (grease if desired) and microwave on HIGH (100%) power for 2 minutes until just set. This is meant to be soft. Like oatmeal more than cake. Just not liquidy. Feel free to add flavored extracts, nuts, other spices, maple syrup, etc. Or swap applesauce for mashed banana and chocolate chips for raisins. 

For the frosting, I simply microwaved a little maple syrup to make it thick and caramel-like, then added some almond milk to thin it out, and sprinkled with ground cinnamon. 

Pumpkin Gingerbread Blondies

A while ago I ate a `gingerbread white chocolate blondie`and it was delicious. Better than gingerbread cookies - it was sweet and rich and comforting. But also very sweet and very buttery. I liked the idea of a somewhat different holiday treat though, and decided to try to recreate a healthier, vegan version of the treat. I cam up with a pumpkin version, where the pumpkin provides the moisture and texture, but not too much flavor - that`s what the ginger and molasses are for. I can`t call it a brownie, because there is surprisingly no chocolate, but I can call it tasty. 

Pumpkin Gingerbread Blondies
1 cup whole wheat flour
1/2 cup raisins
2 Tablespoons ground flaxseed
2 Tablespoons sugar or brown sugar or coconut sugar, optional
2 teaspoons ground ginger
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup pumpkin purée
1/3 cup blackstrap molasses
2 Tablespoons oil (optional) can also sub applesauce
up to 2 Tablespoons water or non-dairy milk, optional, use only if mixture is very dry
1 teaspoon vanilla extract

Preheat oven to 325◦F. Line an 8x8 inch square pan with parchment paper.
In a medium bowl, combine first ten dry ingredients.
In a separate small bowl, combine remaining wet ingredients.
Add the wet to the dry and mix well.
Spread batter in prepared pan evenly and bake for 15 minutes until set. Cool before cutting and serving.

Optional ingredients will add extra flavor and richness, but can be omitted for a healthier version. I also made a quick frosting for these, colored green by avocado, which I will share the recipe for soon.

Single Serving Sticky Toffee Pudding

Today was the first snow day and I am really beginning to get into the festive spirit. I even received a Christmas card in the mail today. As I usually do when I have some free time, I headed to the kitchen to experiment and create a yummy snack for myself. This winning, Christmas dessert recipe is vegan, 100% whole grain, and contains no refined sugars!

Single Serving Sticky Toffee Pudding
STICKY TOFFEE SAUCE
1 Tablespoon smooth nut butter (I highly recommend a really smooth one for this so the sauce doesn't end up gritty - peanut and cashew are good choices. Even smooth almond butter is a bit grainy)
2 Tablespoons blackstrap molasses (can substitute 1 Tablespoon maple syrup and 1 Tablespoon molasses for a slight mapley and sweeter taste. Molasses is essential to gingerbread recipes but can leave a very robust taste)
1 Tablespoon coconut oil
1 teaspoon vanilla extract
PUDDING
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch salt
1 flax egg (1 Tablespoon ground flaxseed stirred into 3 Tablespoons water. Let stand in refrigerator for at least 15 minutes)
2 Tablespoons raisins 
2/3 of sticky toffee sauce from above

SAUCE: In a small bowl or mug, place the nut butter, molasses, oil, and vanilla. Microwave in HIGH (100% power) for 30 seconds until bubbling and melted together stir. Set aside.
PUDDING: In a small bowl, stir together the flour, baking powder, cocoa, ginger, cinnamon, and salt. Stir in the egg, raisins, and approximately 2/3 of the sauce from above.
Place the remaining sauce in a large, wide microwave-safe mug (you can make the sauce right in the mug initially to save on cleanup and ensure you get every drop of the sauce). Spoon the pudding batter over top. Microwave in HIGH (100% power) for one minute until risen and firm. Allow to cool a minute, run a knife around the sides of the pudding, invert onto a plate, ensuring all the sauce is drizzled on top, and dig in!

I live alone, so I am used to making individual servings on things. I am sure the recipe could be scaled up, and baked in a pan in the oven successfully as well. I like the robust molasses taste (not to mention blackstrap molasses is quite nutritious), but feel free to add in other sweeteners if you wish. You may also alter the spice amount and type (cloves and nutmeg would be nice too). You won't taste the nut butter in it, nor notice it is whole wheat.

Pumpkin Spice Smoothie

I always find pumpkin spice a welcoming flavor combination, whether it is autumn or not. Here, I have combined them to make a smoothie, or perhaps more accurately a milkshake. It adds a little flavor to a morning drink of milk, as well as some extra vitamins and nutrition. Since the pumpkin is already puréed, this drink does not even require the use of a blender. Just place ingredients in a cup with a lid and shake.

Pumpkin Spice Smoothie
1 cup milk
2 heaping Tablespoons pumpkin purée
1 teaspoon ground flaxseed
1 teaspoon wheat germ
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Blend all together until smooth. Enjoy!

Honey Ginger Sesame Sauce

Honey Ginger Sesame Sauce
1/2 cup liquid honey
3 Tablespoons apple cider vinegar
2 Tablespoons soy sauce
2 teaspoons ground ginger
1 1/2 teaspoons garlic powder
zest of one large lemon
2 Tablespoons sesame seeds
salt and pepper, to taste

NOTE: This recipe has approximate measurements, because this is another one of those sauce recipes I just came up with on the spot. I didn't measure ingredients, just eyeballed them. So you will definitely need to taste the sauce several times while making it and decide if it needs a little more of anything to suit your tastes. 

Whisk all ingredients together well until smooth. Taste and adjust seasonings as desired. If it is not sweet enough, add more honey. If not salty enough, add more soy sauce. If too thick, add some more vinegar, and add more spice for more flavor. Makes about 3/4 cup.

This sauce is good for stir-fry, as pictured below. It may look like it contains a lot of sesame seeds, but they disperse throughout the sauce once the sauce is served, and add a nice little crunch.

Ginger Cake

Ginger Cake
2 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
1 teaspoon each; ground cinnamon, ginger, and nutmeg
1/4 teaspoon salt
1 cup molasses
3 large eggs, beaten
1 cup hot water
2 teaspoons baking soda

Preheat oven to 350◦F. Grease or line a 9x13 inch rectangular pan.
In a large bowl, place the first eight ingredients. Stir the soda into the hot water until it bubbles then add to bowl. Mix well until smooth. Pour batter into prepared pan. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean.

Here is a really quick gingerbread cake recipe that is a real saver at Christmastime. It is basically a one bowl recipe for a nice gingerbread, with a cake-like texture. It is baked in a long rectangular cake pan and is easy to serve. It is great warm or old as is, or with ice cream, whipped cream, a dusting of icing sugar, or a sauce - caramel, eggnog, spiced, crème anglaise, or a spiked sauce such as brown sugar rum, bourbon butterscotch, or a simple hard sauce. 

Gingerbread Cupcakes

Gingerbread isn't just for cookies or cakes - it can work for cupcakes or muffins as well! These gingerbread cupcakes my mother made are moist and sweet enough to be cupcakes, but we eat them as muffins. If you would like them to be cupcakes, I would recommend a cream cheese icing, brown butter icing, or salted caramel buttercream. An eggnog flavored frosting would be nice as well. 

Gingerbread Cupcakes
1 1/2 cups all-purpose (plain) flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup packed brown sugar
2 large eggs
1/4 cup molasses
1/4 cup water
1/2 teaspoon vanilla extract

Preheat oven to 350◦F. Grease or line a twelve cup muffin pan.
In a medium bowl, stir together the first six dry ingredients. 
In a separate large bowl, whisk together the last six wet ingredients.
Add the dry ingredients to the wet and mix until fully incorporated. 
Divide batter evenly among prepared muffin cups. Bake for abut 20 minutes until a toothpick inserted in the center comes out clean. 

Spiced Eggnog Cream Pie

This is a Christmas pie recipe I came up with while staring at a jug of eggnog in the fridge. It is an easy way to make a simple cream pie, but had the Christmas flavors of eggnog and spices. I also found some cute little gingerbread man sprinkles to garnish it, though whipped cream would work as well. I like to use one of my favorite pie crust recipes, and oil-based pastry which is lighter and easier than a traditional pie crust. A shortbread or graham crumb crust would also be nice, but a prepared frozen or refrigerated pie shell could be used as well.

Spiced Eggnog Cream Pie
1 prepared pie crust, baked and cooled 
(I used {Oil-Based Pie Pastry})
2 cups eggnog
2 packages (4 serving size) instant vanilla pudding mix (no cook)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
gingerbread man sprinkles (or desired garnish, optional)

In a medium bowl, whisk together the eggnog, pudding, and spices for approximately two minutes until thickened. Spread mixture evenly into prepared pie shell. Garnish as desired. Chill before serving.

Gingerbread Shapes

Gingerbread cookies are definitely one of my favorite Christmas cookies. I love the soft texture, and the molasses and spice flavor of these cookies. I seem to make them every year, but I always seem to use different recipes. Not that I haven't found a good recipe, I just like to try different ones I guess. This one makes a fairly large batch - anywhere from three to six dozen, depending upon size.

Gingerbread Shapes
1 cup butter or hard margarine, softened
1 cup granulated sugar
1 cup molasses
2/3 cup water
6 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon salt

Preheat oven to 350◦F. Grease or line cookie sheets.
In a large bowl, cream the butter and sugar. Beat in the molasses, then slowly beat in the water. 
In a separate bowl, mix together the remaining dry ingredients. Stir into butter mixture until combined. This dough may seem dry at first, but will turn into a soft and sticky dough. It should not need to be chilled before rolling, but it can be.
Roll dough out to desired thickness (about 1/4 inch) and cut with floured cutters. Bake for about 10 minutes until beginning to turn golden around the edges.

These cookies can be decorated by pressing candies, chocolate chips, sprinkles, or dried fruit into the dough before baking. Alternately, brush the cookies with warmed corn syrup to attach decorations after baking, or decorate with icing.

Ginger Muffins

Ginger Muffins

1/2 cup butter or hard margarine, softened

1/2 cup granulated (white) sugar

2 large eggs

1 cup molasses

1/2 cup hot water

3 1/2 cups all-purpose (plain) flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Preheat oven to 375◦F. Grease or line muffin cups.

In a large bowl, cream the butter and sugar until light and fluffy. Gradually beat in the eggs until well combined. Beat in the molasses, then the water.

Sift together the remaining dry ingredients and stir in until just combined. Spoon batter into prepared muffin cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes about 20 muffins. 

These ginger muffins remind me of gingerbread in a convenient, individual size perfect for breakfast or snacks! Great for the holiday season. 

Cakey Molasses Cookies

I love ginger cookies, but I prefer the soft, moist cookies as opposed to gingersnaps. These cookies are soft, cake-like, gingery, and easy to make.

Cakey Molasses Cookies
1/2 cup butter or hard margarine
1/2 cup packed light brown sugar
1 cup molasses
1 large egg, beaten
1 1/8 cups buttermilk
2 Tablespoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 cups all-purpose (plain) flour

Preheat oven to 350◦F. Grease or line baking sheets. 
In a large bowl, cream together the butter and sugar. Beat in the molasses, then the egg. Stir in the buttermilk, then the soda, spices, and salt. Stir in the flour, one cup at a time. Dough will be soft, ensure all flour is fully incorporated.

Drop dough by teaspoons onto prepared baking sheets. Bake for about ten minutes, until set and lightly browned on the bottom. Let cookies stand on the baking sheet a few minutes to set before removing. Makes 4-6 dozen cookies.

Sticky Gingerbread

This is a deep, dark, spicy gingerbread loaf that is easy to make. It has a robust, spicy flavor and goes well with a nice toffee sauce. 

Sticky Gingerbread
1 cup all-purpose (plain) flour
1/4 cup granulated (white) sugar
1/2 teaspoon each: ground cinnamon, ground ginger, ground cloves
1/4 teaspoon salt
2 large eggs
1/2 cup cooking molasses
1 teaspoon baking soda
1/2 cup hot water

Preheat oven to 325◦F. Grease or line a 9x5x2 inch loaf pan.
In a large bowl, measure the first eight ingredients. Add the baking soda to the water and stir until it foams, add to bowl. Beat all together well.
Pour batter into prepared pan and bake for about 45 minutes, until a toothpick inserted in the center comes out clean. 

Soft and Spicy Ginger Cookies

These are not typical gingersnap cookies, but more like soft and moist ginger molasses cookies. Actually the recipe is very similar to my {Velvety Molasses Cookies}. 

Soft and Spicy Ginger Cookies
1/2 cup oil
1/2 cup molasses
1/2 cup granulated (white) sugar
1 large egg
1/4 cup milk
1 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
2 3/4 cups all-purpose (plain) flour
packed light brown sugar

Preheat oven to 350◦F. Grease or line cookie sheets.
In a large bowl, beat the oil, molasses, sugar, and egg until thickened. Stir baking soda into milk and add to. Stir in the salt and ginger. Gradually stir in the flour. Drop dough by tablespoonfuls or use a small ice cream scoop onto prepared cookie sheets. Sprinkle with brown sugar.
Bake for about 10-12 minutes, until just set. Bottoms should be lightly browned. 
This makes about 30 cookies. 

Pumpkin Grain Breakfast Cake

I always like to have some type of bread, muffin, or biscuit on hand. This time, I decided to try a little something different. I made a healthy snacking cake, then cut it into squares to have on hand in the freezer. This snack cake is soft and moist, yet contains several whole grains. It has a mild pumpkin and spice purée. The seeds are optional, and nuts or raisins would be a nice substitute. This cake is lower in fat and sugar, so modify amounts to suit your personal tastes. I use this more of a bread spread with a topping than a cake.

Pumpkin Grain Breakfast Cake
scant 1 cup pumpkin purée
1/2 cup applesauce
2/3 cup plain yogurt (I used Greek)
2 large eggs
1/4 cup molasses
1/4 cup each: ground flaxseed, wheat germ, wheat bran, oat bran
1/2 cup sunflower or pumpkin seeds
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (I used almond)
2 cups whole wheat flour

Preheat oven to 350◦F. Line a 9x13 inch pan with parchment paper. 
In a large bowl, mix the first five wet ingredients together. Stir in all of the dry ingredients except the flour. Stir in half of the milk. Stir in 1 cup of flour, the remaining 1/2 cup milk, and the remaining 1 cup flour. Spread batter evenly in prepared pan. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean. 

Great Grains Cereal

Another great dry breakfast cereal recipe I developed. Spicy, crunchy, hearty, and healthy. It goes great with fruit, yogurt, and milk. Feel free to vary the types of grains or amounts, and add different nuts, seeds, or dried fruit. This makes a fairly big batch, so I store some in the freezer to prolong the shelf life.

Great Grains Cereal
2 cups old-fashioned oats
1/2 cup oat bran
1/2 cup natural wheat bran
1/2 cup wheat germ
1/2 cup ground flaxseeds
1/2 cup unsweetened shredded coconut
1/2 cup raw pumpkin seeds
1 Tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 cup unsweetened applesauce
1 1/4 cups water

Preheat oven to 350◦F. Line a large baking sheet with parchment paper.
In a large bowl, stir together all ingredients except the applesauce and water. Add the applesauce and half of the water and stir. Gradually add enough remaining water, allowing grains to soak it up, to make grains stick together, you may need more. Spread mixture evenly on prepared baking sheet.
Bake for 45 minutes, stirring every 10-15 minutes or so, until cereal is browned and of desired crispiness. Cool and store in airtight bags or containers. I store mine in the freezer to keep it from spoiling.