If you do homemade gifts for Christmas, here's the perfect idea! The foil steaming technique means that this gingerbread quick bread is moist and delicious, and the lemon glaze is the perfect sweet zing on top! I may or may not have eaten my slice with a scoop of lemon ice cream (I did.)



( recipe + photoCollapse )


To talk about how to accomplish productive dialogue, how to be an ally, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

Sooooo . . . I've heard a million times that gingerbread and lemon is a perfect flavor combination, but I didn't really believe it until I was eating a gingerbread slice at Starbucks one day and tasted the lemon note. REVELATION. I will never eat gingerbread without lemon again. (BTW, if you know how I am at detecting "flavor notes" in wine, you will realize this incident was a miracle.)

This gooey butter cake is my favorite thing I've made recently. The gingerbread flavor is Christmassy and delicious, and the pile of crisp, tart lemon ice cream is the perfect complement. Be sure to grab some really amazing lemon ice cream somewhere, because it definitely makes a difference. I used GaGa Lemon.

By the way, I'm on the Plugra Butter Brigade again this year! Woohoo! So this recipe was developed for them.



( recipe + photoCollapse )


To discuss whether you're the stellar-gift-giver or terrible-gift-giver of your family (no shame), give me gift ideas, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

I recently got a chance to visit ALDI headquarters near Chicago. I've written a couple of posts on the experience, and this one involves how brands create a "screen of expectation" in you that makes you more likely to enjoy (and therefore buy!) their product. This doesn't bother me, but I do like for it to be transparent. I also don't always want to pay for it -- ALDI strips some of that away and thereby strips costs. Pretty cool. I'm new to ALDI, but it has sort of a cult following if my readers are any indication! Do you guys shop there?

I also made you these Gingerbread Cookie Cups with Orange Cream. They start with rich, spicy gingerbread cups that are gooey on the inside. Light and sweet orange cream is piped over top. They are incredible!



( recipe + photoCollapse )


To read about my trip to ALDI headquarters, learn about how your "screen of expectation" affects what you buy, and see more photos, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake

With the changing of the seasons and the weather having taken a turn towards winter, its no surprise that quite a few people are falling ill & feeling blue. What you need is a wee something to pick you up in the morning! This Ginger, Lemon & Honey tea is a great alternative to the normal caffine fuelled morning beverage. Although it has ‘tea’ in the title, there is no tea in it at all and its long been hailed as natural cure for colds.

( Recipe...Collapse )
Health benefits of Ginger, Lemon & Honey

I'm not the type who needs to cook fruit or dress it up before it can be eaten, because I love fruits fresh and on their own. That said, this was a nice surprise. I ate one hot and just-cooked and one cold after a stint in the fridge and the hot one won by a mile. If Singapore ever had a winter I'd want to have these with a mug of spiced tea. Warm, soft, sweet apple infused with smoky caramel and lovely spices - I think they would go ridiculously well with vanilla ice cream. Are you salivating yet?

( recipe under hereCollapse )

I made these with extra pastry from yesterday's Cinder Banoffee Pie. It only had a little bit of sugar in it so I figured it would be fine for something savoury, and I thought the mixed spice would go well with something Middle Eastern. I've also just discovered harissa paste and smoked paprika, both of which are ambrosically delicious, and would never turn down an opportunity to use both of once; so, I decided to adapt this Daily Telegraph* recipe for chermoula squash as a pie filling. No pictures, because I didn't have the skill inclination to fold them into nice neat pie shapes, so they just looked like brown blobs. There was, however, much more to them than met the eye; inside they were sweet, spicy, golden and delicious.


( Recipe and ingredients under cutCollapse )

*Please don't think I'm a Conservative! I'm a card-carrying Guardian-reading leftie, but I use a lot of Telegraph recipes. This is because I believe it's a good idea to challenge my political beliefs by reading right- as well as left-wing news sources, but in practice I find all the right-wing news and comment articles too soul-destroying to read much of, so I mostly just read the food section. But it still counts.

I whipped these up yesterday for teachers and staff at my child's school. It might be too late for that, but it doesn't meant you shouldn't make some for yourself! I'm actually making another batch right now - the extra dozen I made are gone, baby, gone.

What's the Christmas cookie staple in your house?



For more recipes and pictures you can check out my blog at The Realistic Housewife

( Recipe!Collapse )

Edible Gingerbread Cookie Gift Tags. Who wouldn't want a little cookie with their gift? These spicy cookies sweeten up any present!

And check out my new blog makeover!

Lots more pictures of these and a lot more info at The Alchemist.



( Read more...Collapse )

My body just knows that winter is around the corner and it won't let the calendar fool it. After around two years when I didn't want any meat or fish at all, I came to eating almost just those. And given the cold, the greasier they are the more I want them. So I've been in serious relationship with salmon and duck during the last two months. I kept roasting duck for Christmas for many years and it looks like this year it will also happen. There is something extremely family uniting in sharing one good bird for a Christmas dinner. And nothing goes better with it for me than sweet spices and sour fruit.

( Read more...Collapse )

Moist and tender, heartwarming muffins flavored with brown sugar and spice. A cinch to make too!

Lots more pictures and more at The Alchemist.


( Read more...Collapse )

This gingerbread loaf is moist and full of warm spice, perfect on a crisp fall day.

Recipe and more over at The Alchemist.


( Read more...Collapse )

Oh my, these are delicious! The crust is buttery and crunchy with oats.
The filling is full of rhubarb and topped with crystalized ginger.

Many more pictures and info over at The Alchemist.



( Read more...Collapse )

A spicy, sticky and yummy, ginger molasses cake baked in a cast iron pan.

More over at The Alchemist


The original recipe calls for a 12 inch cast iron pan. I used that size and the cake is on the short side, it's fine, but if given a choice I would use a 9 or10 inch pan for a slightly higher cake. If you use a smaller pan, just keep in mind it will take longer to cook. Also a note about the black pepper. I couldn't taste it in this cake. The cake is spicy in a very good way, but I couldn't tell there was black pepper in it. So don't fret about it. But if it scares you go ahead and leave it out.


Ginger Molasses Skillet Cake


this cake was inspired by one from the book, Great Desserts


Ingredients

1 1/2 cups (150 g.) flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 teaspoons ground ginger

1/4 tsp freshly ground black pepper

3/4 tsp cinnamon

1/2 tsp ground allspice

1/4 tsp ground cloves

1 cup (150 g.) packed brown sugar, divided

8 Tablespoons unsalted butter, divided

2/3 cup (160 ml) plus 2 Tablespoons molasses

2/3 cup (160 ml) milk

1 tsp vanilla extract


For Topping

powdered sugar-optional

Sweetened freshly whipped cream-optional


Instructions

Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.

In a large bowl whisk together the flour, spices, baking soda, baking powder and salt, set aside.

In a medium saucepan add 3/4 cup of the brown sugar, 6 Tablespoons of the butter, and 2/3 cup of molasses, stir over moderate heat until melted and well combined. Add the milk and vanilla, set aside.

Place the remaining 1/4 cup brown sugar, the 2 Tablespoons of butter and the 2 Tablespoons of molasses in a 9,10 or 12 inch cast iron skillet. Place the skillet in the oven to melt the butter and heat the skillet. When it's melted stir it and remove from oven (use an oven mitt).

Stir the wet ingredients in the saucepan into the dry ingredients. Stir with a wooden spoon just until smooth.

Right before you pour the batter in the skillet, using a brush or the back of a rubber spatula push the bottom glaze up the sides of the pan and distribute it evenly throughout the skillet. Then pour the batter into the skillet and bake for 20-30 minutes (it will take only 20 ish minutes for the 12 inch skillet, it will take longer if you use a 10 inch or slightly smaller pan.), until a toothpick comes out clean. Don't forget to use an oven mitt moving the pan after it's done.

Serve warm from the skillet with freshly whipped sweetened cream (if desired.) And give it a dusting of powdered sugar if you want.

These are the greatest ginger cookies of all time. Chewy and full of spicy ginger. Also a list of lots of homemade food ideas.

More over at The Alchemist.

Happy Holidays!

Triple Ginger Cookies

Ingredients

2 cups (200 g,) all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
pinch of cayenne pepper (optional)
3/4 teaspoon salt
1-2 inch knob fresh ginger, (or 2-3 Tablespoons) peeled and grated*
3/4 -1 cup chopped crystallized ginger
1 cup (packed) (150 g.) brown sugar
1/2 cup (113 g.) vegetable shortening room temperature, or substitute more butter
1/4 cup (1/2 stick) (56 g.) unsalted butter, room temperature
1 large egg
1/4 cup mild flavored (light) molasses

raw turbinado sugar, or granulated sugar for rolling

Directions

  Combine first 7 ingredients, (8 if using the cayenne) in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350° degrees Fahrenheit, 180 degrees Celsius, or Gas Mark 4. Cover 2 cookie sheets with parchment paper, or lightly butter them. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Store cookies in airtight container at room temperature.)

*The easiest way to grate fresh ginger is to freeze it first, then peel, then grate it with a microplane or a box grater using the fine holes.                                 

After making those Pumpkin Cheesecake Stuffed Snickerdoodles, I knew it was imperative that I stuff as many things as possible into cookies. So... introducing the Christmas edition!

These pillowy snickerdoodles are stuffed with delicious gingersnap cheesecake truffles. They're filled with holiday cheer and perfect for a cookie swap (or for hoarding and devouring beside the Christmas tree). Heat them before serving for maximum enjoyment, and I won't judge you if you decide to serve them over a bowl of vanilla ice cream.



( recipe + photoCollapse )


To read about Mariah Carey, holey shoes, truffles, and why dogs can't win Ugly Christmas Sweater competitions -- or to see more snickerdoodle photos -- please head over to Willow Bird Baking!

x-posted to food_porn, cooking, picturing_food, and bakebakebake

I am not sure of the name of the cookie I am looking for. It was a drop cookie and I was told it was a "ginger cookie". Some Amish friends of ours went to a cookie exchange and they gave us a plate and this was one of the cookies on it. The wife doesn't have the recipe and isn't sure who made it. It was thick soft brown with a simple white glaze almost with the texture of a thick sugar cookie. I am pretty sure I tasted ginger but most recipes I find have molasses in them and this didn't have a strong molasses flavor. I don't care much for molasses so that is part of why I liked this cookie so much. I wish I took a picture of it but it was just too good. I this sounds familiar could someone please share the name or a recipe? Also if you have a good recipe for a ginger sugar cookie without a strong molasses taste that would be great too. Thanks.

x-posting a couple places so sorry if you see this again.

Originally posted by pinchofcinnamon at Tamarind and fresh ginger cake (vegan version)

Originally posted by fenilla at Braised tofu with leeks, ginger and shitake

Put chicken feet, pork ribs, sliced lotus root, some red dates (jujubes), a handful of wolfberries and a thumb-sized piece of ginger in a pot.

Add water to cover.

Bring to a boil then simmer for 3 hours.

Add salt to taste.

Serve hot.

Delicious.

Oh, be sure to clip the nails off those feet before cooking them.

Originally posted by pinchofcinnamon at Pumpkin and ginger cream soup

My good friend gave me a batch of home-made Ginger Syrup YUMM and I'm not sure how to use it. I would love to make some glazed chicken with it...i was wondering if anyone had any tasty recipes. Thanx in advance =-)