Posts Tagged ‘ginger’

RE: Ginger Cookies

Posted: 16th December 2013 by doomthings in Dessert, Holiday, The Foodening
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Yeah, yeah, so I posted these at Thanksgiving.  They were delicious.  My husband made them again because they are his very favorite cookies.  They are again, delicious.  Welcome to the holidays!!  The first cookies of the season are here!!!  More to come…

Ginger Cookies | doomthings

Ingredients:

  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 1/2 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 3 tsp ground ginger
  • 1 tsp fresh grated ginger
  • 1/2 cup molasses
  • 2 eggs
  • 3/4 cups sugar (for rolling cookies in)

Directions:

  1. Whip butter and the 2 cups of sugar together until creamy.
  2. In a separate bowl, sift together remaining dry ingredients.
  3. Add eggs, molasses, and grated ginger to butter mix until well combined.
  4. Add flour mix in small batches until well combined.
  5. Roll into balls and roll in sugar.
  6. Bake on a parchment-lined sheet for 8 – 10 minutes.  Do not overbake!

*Note:  normally I don’t use Crisco, but I think using it in place of butter would make them a bit fluffier.  Try it!

Ginger Cookies

Posted: 25th November 2013 by doomthings in Dessert, The Foodening, Tips & Tricks
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My husband’s favorite cookies.  Made with fresh ginger.  The way it should be.  Happy Thanksgiving!!!

Ginger Cookies | doomthings

Ingredients:

  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 1/2 cups flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 3 tsp ground ginger
  • 1 tsp fresh grated ginger
  • 1/2 cup molasses
  • 2 eggs
  • 3/4 cups sugar (for rolling cookies in)

Directions:

  1. Whip butter and the 2 cups of sugar together until creamy.
  2. In a separate bowl, sift together remaining dry ingredients.
  3. Add eggs, molasses, and grated ginger to butter mix until well combined.
  4. Add flour mix in small batches until well combined.
  5. Roll into balls and roll in sugar.
  6. Bake on a parchment-lined sheet for 8 – 10 minutes.  Do not overbake!

*Note:  normally I don’t use Crisco, but I think using it in place of butter would make them a bit fluffier.  Try it!

Raspberry Brain Burritos

Posted: 27th June 2013 by doomthings in Dessert, The Foodening
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Wedding anniversaries require fancy desserts.  We usually make a fancy dinner and dessert instead of going out, which means I get to try something new.  Woot!  My husband bought some raspberries, requested something like pizza pockets, and the experiment began!  It was basically a pie burrito and the insides looked like brain matter.  Delicious, delicious brain goo.

Ingredients:

  • 1 1/4 cups bread flour
  • 1/4 salt
  • 1/3 cup butter, softened
  • 4 – 5 tbsp cold water
  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • pinch ginger
  • 1 tsp lime juice
  • 2 tbsp Chambord
  • Handful of chocolate chips
  • Small pat of butter

Directions:

  1. In a medium bowl, combine raspberries, sugar, ginger, lime juice, and Chambord.  Mix well, cover and let sit.
  2. In a large bowl, combine flour and salt.
  3. Using a pastry blender, cut in butter.
  4. Add water a tablespoon at a time, mixing between each addition.
  5. Form the dough into a ball and turn out onto a lightly floured surface.
  6. Roll out dough to desired thickness.
  7. Cut dough into rectangles of desired size (you can make any size burrito!).
  8. Strain the raspberry mixture, reserving the liquid.
  9. In the middle of each rectangle, place a spoonful of raspberry goo (or whatever will fit depending on the size).
  10. Wrap up burrito and press edges to seal.
  11. Place all burritos on a greased baking sheet and bake at 375 degrees F for 25 – 30 minutes, or until pastry is golden.  You will probably need less time for smaller burritos – my burritos were roughly hot pocket sized.
  12. While the burritos are baking, combine the chocolate chips and butter over low heat.
  13. Once the chocolate and butter are full mixed, gradually add the reserved raspberry juice and mix until fully combined.  Remove from heat and let cool until pastries are ready.
  14. Serve burritos with chocolate raspberry goo!


Reserve the goo from the berries.
Raspberry chocolate drizzle.
Insides!
BURRITO!
Up close and delicious.

 

Honey Ginger Chicken

Posted: 20th March 2013 by doomthings in Dinner, The Foodening
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We don’t eat meat every night for dinner.  When we do, my husband usually throws together chicken or pork dishes that are always different and somewhat unique.  I found this recipe on Better Homes and Gardens via Pinterest and really wanted to try this “cooking” thing myself.  If you’ve read through Foodage, you can tell I prefer baking experiments.

Partly what intrigued me about this dish is it’s obvious use of cereal.  Oh yeah, if I could eat one thing all the time, it would be cereal.  I love cereal.  My husband can back me up on this.  Ironically, the use of cereal scared and confused me, so I ended up using breadcrumbs the first time.

Ingredients (adapted from Better Homes and Gardens):

  • 4 small skinless, boneless chicken breast halves (12 ounces total)
  • 1 tablespoon honey
  • 1 tablespoon orange juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • dash ground red pepper (optional)
  • 3/4 cup corn flakes (1/3 cup crushed)
  • 1/2 teaspoon dried parsley flakes

Directions:

  1. Spray a shallow baking pan with nonstick spray and place chicken breasts in the pan.
  2. In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired).
  3. Brush honey mixture over chicken.
  4. Combine cornflakes and parsley flakes and sprinkle mixture over chicken to coat.
  5. Bake, uncovered, in a 350 degree F oven for 18 to 20 minutes or until chicken is tender and no longer pink (170 degrees F).

This was such an easy recipe and it turned out moist and flavorful.  The first time I made this, I used breadcrumbs and while it turned out just fine, I can definitely see why corn flakes would work really well.  The second time (this post), I used Special K (because that’s what we had in the house) and it was delicious!  The sweetness of the cereal was delicious with the honey in the glaze.  More ways to use cereal?  Always a plus.  + 10 creativity.

[my pictures will be posted when I make this recipe again.]

Ginger Waffles

Posted: 19th March 2013 by doomthings in Breakfast, The Foodening
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Yeah, yeah, my second food post is another post about waffles!  That’s right!  Everyone loves waffles!  I was inspired to make ginger cookies because my husband loves the ginger cookies I make during the winter holidays, and because he keeps threatening to add ginger to our dinners (I”m not a huge fan of most savory ginger dishes).  I found the following recipe from Martha Stewart via Pinterest:

Yield: 10 waffles.

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 4 large eggs
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup whole milk
  • 1/2 cup sour cream, plus more for serving
  • 3 tablespoons unsulfured molasses
  • Lingonberry preserves (or other berry preserves), for serving

Directions:

  1. Whisk together flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses in a medium bowl. Add egg mixture to flour mixture, and whisk until smooth.
  2. Heat a waffle iron. Spoon 1/3 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.

This were pretty freakin’ good.  It is worth noting that the serving size for a 4-inch square waffle was spot-on.  I cut the recipe in half so my husband and I weren’t drowning in waffles and I got exactly 5 waffles.  Math is good.  I burned the first batch, but they still tasted marvelous.  -5 experience points, +20 dumb luck points.

[pictures will be posted when I make these again]