Showing posts with label gingerbread. Show all posts
Showing posts with label gingerbread. Show all posts

Thursday, March 12, 2015

Old-Fashioned Gingerbread #recipe #dessert @LucyBurdette




No, it's not key lime pie

 LUCY BURDETTE

Sometimes I feel like I should tie every single recipe I post here to Key West. But good gravy (as Hayley Snow would say), we can't eat key lime pie every night! And besides, we believe there are plenty of you still suffering the effects of winter who might enjoy a hearty (and almost healthy!) gingerbread. 

The recipe originated with Moosewood's ENCHANTED BROCCOLI FOREST, but it's undergone construction since back in those days! I made the whole thing in my food processor, which saved time and dirty dishes--and worked out rather well.

Butter well an 8 inch glass pan.

Preheat the oven to 350



 
 Ingredients
5 tablespoons butter
3 tablespoons freshly grated ginger
 1/2 cup honey
1/2 cup molasses
1 large egg
1/2 cup plain yogurt
1 cup white whole wheat flour
1 cup unbleached white flour, 
1 teaspoon dry mustard, 
1 1/2 teaspoons baking soda
a pinch of salt 
one half teaspoon of cinnamon
 
Sauté 3 tablespoons of grated ginger in the melted butter.

In a food processor or with your mixer, beat the honey with the molasses until thick and light. Add the butter-ginger mixture and combine well.


In a glass bowl or Pyrex measuring cup beat together the large egg with the yogurt. Mix these in with the butter-ginger-honey-molasses mixture.
 

Sift together 1 cup white whole wheat flour with 1 cup unbleached flour, 1 teaspoon dry mustard, 1 1/2 teaspoons baking soda and a pinch of salt and a half teaspoon of cinnamon.
 

Add the dry ingredients to the wet and mix until just combined. 

Scrape the batter into the prepared pan and bake for 25 to 30 minutes. 

The cake should spring back when touched in the center. Any little cracks won't matter because...

 









We suggest that you serve the gingerbread with gobs of whipped cream...

 

Fatal Reservations will be in bookstores on July 7, but you can certainly order it now!

Tuesday, December 16, 2014

ICED GINGERBREAD COOKIE STICKS (Edible #Coffee Stirrers) from ONCE UPON A GRIND by Cleo Coyle



Here's a slightly more sophisticated take on the classic gingerbread cookie, letting you serve with style and dunk and crunch with joy. 

It's a fun idea for dessert trays, holiday parties, or that cozy evening by your roaring fireplace DVD (and, yes, we have one). I have a little decorating tip for your holiday tables, too, but first the recipe...


Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.


Cleo Coyle's
Gingerbread Cookie Sticks

(Edible Coffee, Tea, or Cocoa Stirrers)

My readers will recognize this cookie 
from Once Upon a Grind, my brand new Coffeehouse Mystery.

During the book's Fairy Tale
Festival in Central Park, where the first crime scene occurs, 
my amateur sleuth uses this recipe to create "beanstalk" cookie sticks for her landmark shop's coffee truck. 

Clare's merry band of baristas give the vehicle a Jack-in-the-Beanstalk makeover for the children's festival, so the cookies seem appropriate. Unfortunately for Clare, her coffee hunter ex-husband Matt brings his own "magic beans"coffee beans sourced from a legendary and very real area of Africa. And boy will they bring Giant trouble. 

These cookies, on the other hand, are designed to bring joy. Drizzle them with melted white chocolate or make your own vanilla glaze (recipe included). A final sprinkling of coarse finishing sugar will create a treat as pretty as a winter snowfall. May you bake them with love and eat with holiday joy!

~ Cleo




Click here for free
recipe PDF.






To download this recipe in a free PDF document with additional step-by-step photos, click here. Print, save, or share it.





Makes about 4-5 dozen cookie sticks, depending on size

For cookies:

2-1/4 cups all-purpose flour
1/4 teaspoon table salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground allspice (or 1⁄8 teaspoon ground cloves)
10 tablespoons (1-1/4 sticks) unsalted butter, softened to room temperature*
2⁄3 cup dark brown sugar, firmly packed
1/4 cup molasses (unsulphured, not blackstrap)
1⁄3 whole milk (or brewed coffee)*

To finish:

Vanilla Glaze (see recipe below) and
Coarse finishing sugar (about 1/4 cup)

*Note: To make this recipe dairy free replace butter with non-dairy margarine and the whole milk with coffee or almond milk.

Step 1— Assemble the dry ingredients. In a mixing bowl, whisk together the flour, salt, baking soda, ginger, cinnamon, and allspice (or cloves). Set aside.




Step 2—Make the dough. Using an electric mixer, cream the softened butter and dark brown sugar; add the molasses and milk (or coffee) and blend again. While continuing to beat at a low speed, slowly add in your dry ingredients, blending to make a smooth dough. Do not overbeat, but be sure all of the flour mixture is incorporated. 


Troubleshooting note: The dough should be sticky and in the next step you will chill it to harden up the butter, but you may need to adjust the dough slightly, depending on your climate, brand of flour, and vagaries in measurements. All this to say: If your dough seems particularly wet, beat in a bit more flour. Just don't overdo it because too much flour will toughen up your cookie.



Step 3—Wrap and chill. Form the sticky dough into 2 balls and flatten into disks. Wrap the two disks in plastic and refrigerate for at least 1 hour; overnight is fine, too. (If you’re in a hurry, place the dough discs in the freezer for 20 minutes instead.) The chilling will harden up the butter and make the dough easier to work with for the next step.

Step 4—Roll the dough. First, preheat the oven to 350°F. Remove the chilled dough disks from the fridge and (if too hard) allow to warm just enough to become pliable. Place the dough between two sheets of lightly flour-dusted parchment paper. (This is a great method for rolling cookies because you will only need the lightest dusting of flour, which will keep the cookies from toughening up.) Roll your dough thin, about the thickness of a pie crust (around 1/8 inch). 





Troubleshooting: The biggest issue you may have in rolling this dough will be the dough’s stickiness. This will depend on your climate and the weather. If the dough becomes too warm as you roll it and it sticks too much to the parchment paper, simply slip the whole thing onto a pan and place the pan in the fridge for 15 minutes or freezer for 10. Once the rolled-out dough is chilled, it will firm up and easily separate from the paper.

Step 5—Cut the cookies. Remove the top layer of parchment paper. Use a pizza cutter to clean up the edges of your rectangle and slice into sticks. Do not move the sticks off the bottom parchment layer. Simply slip the entire sheet of parchment onto a cookie sheet.





Step 6—Bake. Bake for 10 to 13 minutes. When the cookies are finished baking, you will need to recut them and you must do this while the cookies are still warm. Gently slide the entire sheet of parchment paper onto a cutting board or a sturdy counter surface and use your original slicing lines as a guide. The pizza cutter will make quick work of it, roll from the top down, as you see in my photo below, so you can easily follow your lines. 


Step 7COOL: You must allow the cookie sticks to cool completely before handling. If you try to move them while they are warm, they are very likely to crack and break (ask me how I know).



Step 8—Drizzle with glaze. Once cool, you can make the glaze (recipe below) or melt white chocolate and drizzle it on the sticks. Finish with a sprinkling of coarse sugar. 






Cleo's Vanilla Glaze

2 tablespoons butter or margarine
1 tablespoon milk or cream (or almond milk)
1 cup powdered sugar, sifted
1/2 teaspoon vanilla extract (for a whiter glaze, use clear vanilla)

Directions: In a small saucepan, over medium-low heat, melt the butter. Add milk and whisk in the powdered sugar, a little at a time. When all the sugar is melted into the butter and milk, remove from heat and stir in the vanilla. TOO THICK? whisk in a bit more milk. TOO THIN? Add a bit more powdered sugar and continue to cook it down until it’s thick enough. TEST: Before drizzling on your cookie sticks, use a fork and drizzle a bit on a plate. If you’re having trouble drizzling it nicely, then it’s too thick. On the other hand, if the glaze doesn’t harden fairly quickly after cooling, then it’s too thin. Finally, if the glaze hardens in the pan or becomes crusty, whisk it over heat and add a bit more milk, and you will be able to return it to drizzling consistency again, and...




Click here to download
this recipe in a
free PDF document.




Eat with holiday joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries


Friend me on facebook here. * Follow me on twitter here
Learn about our books here


Sign up for my Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)
 

Now a National
Bestseller in Hardcover!


Join coffeehouse manager
Clare Cosi as she solves the crime
against "Sleeping Beauty," opens
secret doors (uptown and down),
and investigates a cold case that's
been unsolved since the Cold War.

"Fresh and fun...clever" ~ Booklist
"Charming, vivid, memorable" ~ RT Book Reviews
"Wicked good" ~ Library Journal


Wonderful recipes are also featured in Cleo's 14th 
culinary mystery, Once Upon a Grind, including...

* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev (new photo!)


Shrimp Kiev from the recipe section
of Once Upon a Grind

* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* "Fryer Tuck's" Ale-Battered Onion Rings
* Poor Man's Caviar 
* Caramel-Dipped Meltaways (new photo!)


Caramel-Dipped Meltaways from
the recipe section of Once Upon a Grind

...and many more recipes, including
a guide to reading coffee grinds...


See the book's
Recipe Guide (free PDF)

* * * 



Cleo also writes
The Haunted Bookshop
Mysteries 


Get a free title checklist,
with mini plot summaries, by clicking here.
Or learn more here. 



* * * 

Quickie Decorating Tip



A little reminder of a common way you can make your tables appear more festive and romantic during the holiday season. (Do you do this, too?) Find pretty glassware, making sure it's thick, sturdy glass. Fill or partially fill the containers with water and float tea candles in them. 

We use plain and scented tea candles: apple-cinnamon, berry, and French vanilla are all beautiful aromas for the holidays. Marc and I always have fun searching thrift stores for retro glassware of all shapes and sizes.

May your own holidays be bright! 

~ Cleo





Win Books and More!

If you are a subscriber to our Coffeehouse Mystery
newsletter, then you may have entered our
holiday giveaway by answering the
special question that we asked in our newsletter...

What is one of your most
treasured holiday memories?

The randomly drawn
winner of the
comment contest was...

Jessie S.
of Rio Rancho,
New Mexico

Congratulations,
Jessie!


Thanks to everyone for participating
in our holiday memories contest.
Don't miss our next contest,
coming up soon.
If you would like to subscribe to our
n
ewsletter, click here

~ Cleo



Sunday, December 14, 2014

Gingerbread Roll-up Cake #Christmas #Recipe @LucyBurdette

 


LUCY BURDETTE: Merry Christmas and Happy All Holidays everyone! It's not that easy to come up with a holiday treat that isn't an old standby. But I started to think about my favorite gingerbread recipe which I found many years ago in Moosewood's Enchanted Broccoli Forest cookbook. Three things made it special: fresh ginger, molasses, and honey.

Could I transform this into a rolled cake stuffed with cinnamon-scented whipped cream that would appear fancier than gingerbread and fit for a holiday table? Taste testers said I did--here's the new recipe: 




Ingredients for the Cake:

4 eggs, separated
2 Tbsp butter, melted
1-2 Tbsp fresh ginger, grated
1/2 cup molasses
1/4 cup honey
1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp powdered mustard
2 Tbsp confectioners' sugar

Whipped cream filling:

1 pint heavy whipping cream
3 Tbsp sugar, or to taste
1 tsp vanilla extract
1 tsp ground cinnamon


Grease a 15 X 10 inch baking pan, then line it with parchment paper; butter the paper and set aside.

Saute the grated ginger in the butter. Cool.

Let eggs stand at room temperature for 30 minutes. Separate the whites from the yolks.

With your stand mixer or mixer, beat egg yolks on high speed until thickened, about 3 minutes.


Beat in molasses, honey, vanilla, and butter. Add the dry ingredients (flour, baking powder, mustard and cinnamon,) and beat these until well combined.

In a small bowl with clean beaters, beat egg whites on medium speed. Add a pinch of cream of tartar and continue beating on high until soft peaks form. Fold the whites into yolk mixture.

Spread batter into prepared pan and bake in a 375 pre-heated oven for about 10 minutes or until top springs back when lightly touched. Remove from oven and cool in pan for 5 minutes.

Prepare a clean dish towel by sprinkling powdered sugar over it.
 






Turn the cake onto the towel, peel off the parchment, and roll the cake up in the towel. 

(You are rolling the towel right in with the cake--which I found fun and amazing...) 
Cool completely.

In a mixing bowel or cuisinart, combine the cream and vanilla and beat. When this begins to thicken, add cinnamon and sugar to taste, then beat until thick. 


Unroll cake and spread the filling to within 1/2 inch from the edges.












Roll up the cake again. Refrigerate until ready to serve.
 

Serve the cake slices with dollops of leftover whipped cream—or in the case of my family, with ice cream AND whipped cream. (ALWAYS ice cream, and preferably chocolate:).







Merry Christmas and hope you'll find a copy of DEATH WITH ALL THE TRIMMINGS under your tree!

Saturday, November 1, 2014

Warm Gingerbread with Whipped Cream

by Peg Cochran

Oh the weather outside is frightful...not quite that bad yet, but our temps here in Michigan are going down to the 20s in the next few days.  Brrrrrr!  Perfect weather for warm gingerbread with some cold whipped cream!  This is an old-fashioned favorite--and for a reason!  Spicy and sweet, it's a delicious end to a good dinner.  This recipe is from a very old James Beard Cookbook.  My paperback copy fell apart and my sister-in-law found a hard cover copy for me at a book sale.

James Beard was the consummate American chef called the  “Dean of American cookery” by the New York Times in 1954.  He hosted the first food program on television in 1946 when television was in its infancy, long before Emeril, Rachel Ray and Bobby Flay.  And like Julia Child, he wasn't afraid of butter and cream!  And Julia Child lived to be 92 and James Beard to 82, so maybe they were onto something!  Eschew processed food, eat real food in moderation, and live a long life.

This recipe is easy but oh, so, delicious on a cold winter's night! 

1 cup molasses
1 cup butter
2 1/3 cups flour
pinch of salt
1/4 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup sour cream

Put molasses and butter in a saucepan and heat until they boil.  Let cool slightly.  Sift the flour with the salt, baking soda, ginger, cinnamon and cloves.  Stir the sour cream into the cooled molasses/butter mixture and stir in the flour and spices.

Bake at 350 for approximately 40 minutes in a pan sprayed with cooking spray or greased with butter. Serve warm (if desired) with a dollop of whipped cream.   


Heat butter and molasses until boiling and butter is melted.


Sift spices and flour together


Bake in a square pan coated with cooking spray


 

Delicious topped with whipped cream!

If you enjoy culinary mysteries you might like my Gourmet De-Lite series.  
Iced to Death is the latest book

Available at Amazon and B&N and most bookstores

Lucille Mazzarella, the protagonist in my Lucille series is always cooking huge Sunday dinners for her family and friends.  Unholy Matrimony is the second book in the series.


Available at Amazon and for all e-readers. 

Visit me on my web site, Facebook page or Twitter -- @pegcochran



Friday, October 10, 2014

Apple-Ginger Upside-Down Cake

by Sheila Connolly

I grew these!
In honor of the debut of Picked to Die this week, I decided to try a new recipe for an apple cake. I’m sure you can guess that I have a wealth of apple recipes, both sweet and savory. In fact, I have an entire binder full of them, but that doesn’t mean I’m not always on the hunt for more.

Ginger sounded like a nice addition, so I went hunting for a gingerbread that somehow incorporated apples. I found not one but two recipes, in prestigious newspapers from a few years back. And I didn’t like either of them. So what I came up with is this recipe, which blends the two, from the New York Globe/Boston Times. (BTW, I leaned toward the easier one!)

1/4 cup butter
1 cup brown sugar (dark or light, depending on your taste)

4 apples (abt 1 3/4 pounds), peeled, cored and cut into 1/4" wedges

1/2 cup (one stick) butter
1/2 cup brown sugar

1 egg
3/4 cup dark molasses
1 cup buttermilk
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger (or more!)
1 tsp cinnamon
                            
Preheat the oven to 350 degrees.

Grease a 9-inch square baking pan with butter, then place what=s left of the butter in the pan. Set over very low heat and melt the butter (don’t let it burn). Add the brown sugar and mix roughly, then spread the mixture evenly over the bottom of the pan.

Make a pattern of overlapping apple slices on top of the sugar-butter mixture.  Fill in all the gaps.




In a mixer, blend the remaining 1/2 cup of butter and the sugar on medium low, then increase the speed and beat until the mixture is light and fluffy.



In a medium bowl, whisk together the egg, molasses and buttermilk. In another bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate adding the liquid and dry ingredients to the butter mixture in the mixer bowl.

Pour the batter into the pan. Bake for 45-50 minutes (okay, the original recipes called for 45-50 minutes, but the cake was nowhere near done by then. It ended up taking more like an hour and 15 minutes. Just make sure the center is set, and a toothpick comes out clean.)



Let cool for 10-15 minutes, then run a knife around the edges and turn out onto a platter. (Sound of hysterical laughter. I used a non-stick cake pan, but butter+sugar=caramel, which is sticky. If you’re worried, line the bottom of your pan with parchment paper to prevent sticking and make the butter/sugar mixture in another pan before spreading it on the bottom—just remember to peel off the paper before serving!)

It worked!


Serve with whipped cream if you like.




And here it is: Picked to Die, hot off the press (this past Tuesday). It's harvest season in Granford, but nobody expects to reap not one but two bodies, one old and one new. 

Find it at Amazon and Barnes & Noble, as well as lots of independent bookstores.