Favourite Gingerbread Cookies #CreativeCookieExchange

I don't think there's a more quintessential holiday dessert out there than the Christmas cookie. Regardless of whether your preference is crisp, crunchy biscotti, light as air meringues, buttery shortbread or spicy gingerbread, the season is rife with variation to suit every taste.

At home, our family knows one cookie and one cookie only - my mom's classic shortbreads. To call anything else on the holiday platter "our" Christmas cookie would be nothing short of sacrilege - not to mention my sister would probably boycott the whole set of festivities given that they (and chocolate chippers) are the only cookies she'll touch. That said, those outside of our immediate household enjoy a more varied spectrum of holiday flavours - especially one of my favourite teachers (and now co-workers!), who loves anything and everything ginger-related. As such, I make it a point to bake a batch of spicy ginger cookies every year for her, always varying a touch in ingredients or method but always undeniably packed with the root. This year I took a fairly basic blend of butter, sugar, molasses and spices inserted two hits of ginger (fresh and ground) for extra pop. Sturdy enough to roll out and cut, they remain tender and fragrant after baking for days thanks to the high portion of liquid sweetener. The whole grain flours add an increased rich flavour and texture too, without being "hit you over the head" nutritious tasting.

This month's Creative Cookie Exchange theme is Ginger! Dried and ground, candied, fresh--if you like ginger in your cookies you have come to the right place! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• Ginger Curry Sugar Cookies from The Spiced Life
• Favourite Gingerbread Cookies from What Smells So Good?
• Vegan Ginger Cookies with Cardamom from Hezzi-D’s Books and Cooks
• Ginger Chocolate Ninja Cookies from NinjaBaking
• Ginger Lemon Sandwich Cookies from Sweet Cinnamon & Honey
• Buttery Ginger Shortbread Cookies from Karen’s Kitchen Stories
• Pepparkakor-- Swedish Ginger Cookies from A Baker’s House
• Oat, Orange and Ginger Crisps from Made with Love
• Séches aux Gingembre from Food Lust People Love
• Ginger Sour Cream Cookies from Basic N Delicious
• Ginger Molasses Cutout Cookies from Magnolia Days
• Chewy Ginger Cookies from Spiceroots
• Chocolate - Ginger Chewies from Baking in Pyjamas
• Orange Ginger Cookies from Indian Curries/stew
• Refrigerator Ginger Cookies from DessertStalking Blog

Ah! (Four) Gingers!

GF, Corn-Free, Vegan
Gingerbread Cutouts

The outward look of my family is one that really makes you marvel at the weird things genetics can to to offspring. If you were to see my grandparents, mom, dad, sister and I together in a group, you might pick out that my sister and my dad had something in common, or that my mom and grandma have a similar fine cheekbone structure. But me? Well, I look almost nothing like my immediate relatives. I'm a fair bit taller than any of my female blood relatives (though my male relations are tall, so I got a boost there). Unlike my sister, who has an enviable swarthy, almost olive complexion and a face structure that allows her to pull off any hats or glasses she tries on (even really, really bad ones), I'm pale, apt to burning after 15 minutes in the sun and the only reason I wear hats or glasses at all is to avoid skin cancer and see more than 6 inches in front of my face (literally). I'm also the only "ginger child"... the "red sheep" of the family if you will. As a kid, I hated it, since along with my chronically red face it meant that all the "cool" clothes in the store looked awful on me, but I've come to embrace, and even love, the genetic anomaly I've been given.

Of course, I really started to defend my redheaded appearance after the Harry Potter movies started coming out, sparking a round of "ginger" jokes. Ironically, I don't actually know any other natural redheads, but at the same time I believe that we're all just as loveable as the rhizome that our colouring is (mistakenly) named after. Since when you look at the colour of a ginger root, it's a mousey brown when the peel's still on it's gnarled frame, and after it sheds the paper-like layer it's a gorgeous, straw-blonde. So why the association with redheads, I ask? Why don't we get called "PEI beaches" or "topazes"? That makes just as much, if not more, sense than "gingers".

Homemade Candied Ginger

Anyways, I've taken advantage of all the flavours and variations the ginger root has to readily offer the home baker this holiday. From grating the fresh rhizome to using ground, dried powder, dicing sugar-coated candied slices, folding in chunks of sugar-soaked crystalline spice and even making my own candied ginger and ginger caramel a la Alton Brown, it's been in no short supply here! I rounded up the goods from the past week of bakery into this one post, for everyone's holiday cheer - especially my good friend and past teacher Verity, who is the biggest ginger fan I know!

And for those of you wondering, the title is adapted from a line in the (very awesome) A Very Potter Musical.

Uber Ginger Cookies

Ginger cookies are one of those "love it or hate it" treats that seems to show up on cookie trays all year. I used to think they were a "Christmas only" special (thinking of gingerbread houses + men), but just because the shapes aren't popular in July doesn't mean the flavours aren't! Ginger has one of those properties of being able to heat you up or refresh you, depending on it's form and application, so it gets heavy play in my kitchen all year. Of course, I'm spoiled when it comes to willing gingerphile tastebuds around here too, so I'm always looking for ways to "up the ante" when it comes to my baking.

I think, though, that I've hit the apex of the ginger cookie curve with these beauties. Not only are these packed with ground ginger and TWO hits of the fresh rhizome, but I went ahead and rolled the sticky batter in instant ginger-honey granules, snickerdoodle-style, before baking them off. The resulting cookies, which got a tender chew from golden syrup, molasses and apple butter, offer pops of vibrant sweet-spicy flavour with every bite. They're rather "moreish" as well, their texture mimicking that of my favourite Lassy Mogs while their taste reminds me of the cookies we used to get right from the bakery by my grandparent's house. While I can't see myself having a glass of milk with them, a frosty ginger ale? You bet!

Ginger Cookies, from One Grandma to Another

It still weirds me out when I realize that my old elementary school friends are “all grown up” – or at least as grown up as I am. In the back of my mind, they all stopped aging around 12 years old, when we graduated to high school, or whatever age they were when I left the hallowed walls. Sadly, or gladly depending on how you look at it, time didn’t stand still for us. We aged, became adults, and moved on with our lives – some of us coming together once in a while for school reunions every so often, but mostly getting lost in the wind. Even Facebook had minimal impact on keeping connections with each other, although most of us had each other as contacts. I’m hardly ever on there myself – mostly, my account is an extra “Favourites Folder” for nifty links I find (the other part of the reason I’m still with them is because it’s a social outlet for my nutritional consulting business). When I do actually pop on there (to answer messages or replies on my Wall), I’m often flabbergasted at what they’re up to.

ARF / 5-A-Day: Sushi Cravings!

Wow... another week's flown right by! Only last week I was prepping to go out to lunch with some bakery clients, and now... well, I'm prepping to go out to lunch with a bunch of my bakery clients and friends while hocking my wares at my mom's office! The only difference is that there is now only 14 days to go until Christmas morning (where the heck did that time go?). The place we're heading is wonderful, albeit tiny, and has the freshest sushi of anywhere in Toronto I've had (Gonoe Sushi's the name of the place). I always get the same things when I go for sushi, and without a doubt theyre my faves: Tekka Maki (tuna roll), Kappa Maki (cucumber roll) and salad. I always gorge myself on the pickled ginger too (both mine and Andrew's, if he's with me haha). Those Japanese are definitely up to a lot of good with their ginger addition to cuisine, and especially my cuisine, since some days I feel so ill that all I crave is a plate of pickled ginger!

Pickled ginger (AKA gari) is usually served as a palate cleanser with sushi. Gari made from young ginger roots has a pinkish color to it, which results from the vinegar soak. Older, white ginger is fine to use too (it's pretty much all I can find short of heading out to the Asian market), but be warned... it is spicy!

There are a host of benefits to eating ginger, aside from the fact it tastes good, and they make it a great inclusion in Sweetnick's ARF / 5-A-Day event. For example, it works wonderfully as a nausea suppressant, and is one of the top antioxidant suppliers in any food group. Compounds in ginger have anti-inflammatory properties and are also known to have a stimulating effect on the muscles in the digestive tract.

Gari
Makes about 2 cups
2 lb fresh ginger root, peeled
2 tsp salt
3 cups rice-wine vinegar
2 cups sugar

1. With a very sharp knife (or a mandoline slicer if you have one) slice the ginger thinly and salt the pieces.
2. Leave one hour in a cool place.
3. Rinse and dry the ginger and put into a large jar.
4. Mix rice vinegar and sugar in a pan, bring to a boil.
5. Boil 2 minutes, then pour over ginger slices.
6. Cover the jar and store it in the refrigerator at least 5 days before use.

Ginger Jam (Toast Topper #52) - Gifts from the #SundaySupper Kitchen

It's a well-established tradition with me to make boxes of assorted canned, candied and baked treats for my friends and family at Christmas. While it started as purely a cost-saving measure, over the years I've turned it more into an excuse to avoid the insanity of the malls while bringing a little taste of "gourmet" to my giftees. Homemade gifts also allow me to really customize the things I give to people, meaning that my grandma would be more touched by Strawberry Preserves with Grandpa's Sherry than a jar of the most expensive marmalade you could buy, and I could jack up the flavour of this ginger preserve to 100 for my rhizome-loving coworker and friend.

If you love the spicy snap of ginger in any form, you'll adore this jam too - I found the original recipe in my copy of the Best of Bridge Home Preserving cookbook and jacked up the ginger a touch more to really liven up the apple juice base. When Winter is promising to be cold, blustery and full of germs (I've already had a sinus infection and am still fighting the flu), the maximum amount of warming, sinus-clearing anti-nauseants are definitely a welcome addition to any toast, stir fry or (according to my mom) baked salmon! I even mixed a spoonful into sliced apples for pie and wow, was that a hit!

But I'm not the only one making homemade gifts this year - our #SundaySupper gang is breaking out the jars, bags, boxes and tags to create something special (and spectacular) from the kitchen this week. With the array we have to choose from today, even the longest gift card wall can't hold a candle to our gifts! Whether your intended craves sweet or savory, a warm drink or a spicy dinner mix, you're sure to find simply perfect inspiration here.

Beverages:

• Cold Brew Coffee Concentrate by Supper for a Steal
• Cranberry Infused Vodka by The Redhead Baker
• Cranberry Pomegrante Vodka by Recipes, Food and Cooking
• Creamy Coconut Liqueur by Manu’s Menu
• German Egg Liqueur (Eierlikör) by Magnolia Days
• Holiday Sangria Surprise by Momma’s Meals
• Homemade Kahlua by Country Girl in the Village
• Homemade Organic Lavender Honey by An Appealing Plan

Bread:

• Homemade Pumpernickel Bread by The Foodie Army Wife
• Pumpkin Beer Bread Gift Basket by The Girl in The Little Red Kitchen

Appetizers and Snacks:

• Boozy Olives by Culinary Adventures with Camilla
• Cookie Butter Puppy Chow by Bobbi’s Kozy Kitchen
• Reindeer Snack Mix by MealDiva

Condiments and Sauces:

• Butterscotch Sauce {Low Carb} by Nosh My Way
• Cranberry Hatch Chile Salsa by The Texan New Yorker
• Ginger Jam by What Smells So Good?
• Lemon Ginger Marmalade by Hezzi-D’s Books and Cooks
• Microwave Caramel Sauce by That Skinny Chick Can Bake
• Slow Cooker Apple Butter by Shockingly Delicious
• Sweet-Hot Red Pepper Jam by Delaware Girl Eats

Savory and Sweet Mixes:

• Creole Jambalaya Mix by Nik Snacks
• Gingerbread Hot Chocolate Mix by Feed Me, Seymour
• Homemade Brownie Mix in a Jar by The Perfect Brownie
• Homemade Sazon Seasoning by The Little Ferraro Kitchen
• Skinny Mocha Latte Mix by Cindy’s Recipes and Writings

Desserts and Sweets:

• Assorted Macaroons by Take A Bite Out of Boca
• Bacon & Mixed Nuts Caramel Corn by Brunch with Joy
• Brandy Truffles by Food Lust People Love
• Carob Peanut Butter Cups by Pies and Plots
• Chocolate Cranberry Nut Candy by Peanut Butter and Peppers
• Cinnamon Candied Pecans by Noshing With The Nolands
• Coconut Oil White Chocolate + Chocolate Chip Cookies by Wallflour Girl
• Ho Ho Oreo Bark by Seduction in the Kitchen
• Homemade Marshmallows by Curious Cuisiniere
• Maple Chocolates by Jane’s Adventures in Dinner
• Matcha Green Tea Holiday Wreath Cookies by NinjaBaker
• White Chocolate Lollipops by The Life and Loves of Grumpy’s Honeybunch
• White Christmas Fudge by Rhubarb and Honey

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

“More Than Ginger” Spice Cookies #12WksXmasTreats

Ah, the countdown to the holidays continues, and I don't know about you, but my freezer (and canning shelf) is starting to get mighty full with all the goodies "in process" for gifting! Of course, one of my go-to themes when it comes to my cookie baking is ginger, since with one of my old elementary teacher's fondness for the stuff I always make a batch just for her! Almost all cookies are a dream to make ahead of time, since the dough freezes and thaws easily (well-wrapped, of course), and it's been my experience that the resulting cookies are usually better after a stint in the icebox - especially whole grain or oatmeal ones.

So, for this week of the 12 Weeks of Christmas Treats hosted at Meal Planning Magic I'm sharing a cookie that is both ginger-packed and freezer-friendly. I actually made these last year for a "visiting" gift, but they were so well received I just might have to make it (or a variation of it) again! They have a chewy, lightly textured crumb, with raisins, oats and candied ginger. But while ginger is definitely one of the forerunners in flavour, there is a lot more going on than one spice! Black tea, cardamom, cinnamon, allspice, cloves and two types of pepper (black and white) play a part in making these cookies something special - but you don't need to save enjoying them for a special occasion (just make a double batch :-) )!

Currant & Ginger Shortbreads

These Currant & Ginger Shortbreads are the perfect addition to afternoon tea - their 2-bite size packs a punch with the vibrancy of crystallized ginger and tart currants that were soaked in a spiced tea.

Jump to Recipe 

Did you ever have a teacher or mentor that made an unmistakable impact on your life? I've been incredibly fortunate to have a few amazing people who shaped the person I've become over the years, and one of those people was my elementary school teacher (and later colleague) V. 

While I remember a wealth of things that I learned from her, whenever I think of her I think of ginger, black currants and tea. V is a connoisseur of those flavours in my mind, and when I'm compiling a basket of goodies for her every Christmas, I try to capture as much of them as possible. This year, in addition to my Chestnut Gingerbread Cookies, Gluten Free Sparkling Ginger Cookies and My Mom's Fabulous Shortbread, I decided to tackle a cookie that goes perfectly with her Friday tea sessions and captures the memories I have of her. 

I came across a copy of Barbara Tropp's China Moon Cookbook at the local library, and while I earmarked several of the cookie recipes contained therein, her Currant & Ginger Shortbread recipe just screamed perfection. I made several tweaks along the way (because of course I did) but the result was well worth it! Delicate, golden and unbelievably buttery coins of shortbread packed with diced crystallized ginger and currants that had been plumped in a spicy tea with a hint of lemon zest made the whole house fragrant, and the sample my mom had passed with flying colours. I have no doubt that these would elevate any cookie platter, regardless of the season!  

Thanks to Selefina Spices and Adagio Teas for making these happen with their crystallized ginger and Oriental Spice tea!

Ginger (and) Mint

I think I'm pretty good at pegging what people like when it comes to the whole dessert / snack thing. Certainly I've become better at it over the years - I generally know how far "outside the box" I can go with my offerings before I start meeting resistance or (perish the thought!) outright rejection. It's all about picking up on the subtle cues people leave in conversation - even if you aren't talking to them about food (what, there's another topic of conversation out there?), people do drop hints as to their personality and generally their likes and dislikes.

A classic example I've come to realize over the years is that, for the most part, adults are perfectly content with desserts and snacks that are more spicy than sweet. They are the dark chocolate people, the ones who eat the actual gingerbread of the gingerbread houses (rather than people like me and most kids who would rather pick off the candy and royal icing), and those who lean towards fruit and nut types of concoctions rather than a sticky-sweet nougat or caramel.

ARF and some Q & A

Some of you will remember the flu bug I mentioned going around our house a few weeks ago, that left us all essentially bedridden for a day or two. I had begun to develop a somewhat holistic version of ginger ale during that time that would use the qualities of fresh ginger instead of the "natural flavouring" found in the canned versions of the drink, and I think I've got it. In addition to the nice bite from the ginger root, I opted to use some of my leftover raw sugar in the fizzy mix too, since I think it gives a deeper flavour. With all natural ingredients, including delicious fresh ginger and lime juice too, I don't think you can really go wrong, and this drink should find itself right at home with Cate's ARF / 5-A-Day event at her blog, Sweetnicks!

Per serving, this drink is pretty much equal to it's canned counterpart in terms of calories, but it is lower in sodium and free of the often - avoided High Fructose Corn Syrup. The benefits of fresh ginger include antioxidant effects, as well as being an anti-inflammatory agent and a digestive aid (which explains why it's a common stomach flu remedy). Vitamin C (found in abundance in fruit like limes) is the main water-soluble antioxidant in the body. Vitamin C travels through the body neutralizing any free radicals it touches, and studies show that it can halt the development and progression of atherosclerosis and diabetic heart disease!

Home - Spun Ginger Ale
Serves 4
3 cups water, divided
1 cup peeled, diced ginger
1/2 cup sugar
1/4 cup raw sugar (or 2 tbsp pure fruit sugar)
2 cups club soda, chilled
2 tbsp lime juice

1. Bring 2 cups of water to a boil in a saucepan.
2. Add ginger, and reduce heat to medium low. Simmer for 10 minutes.
3. Remove from heat and let sit for 20 minutes, then strain liquid, discarding ginger pieces.
4. Seperately, dissolve sugars into remaining cup of boiling water. Set aside.
5. Combine ginger and sugar mixtures and chill until very cold.
6. To serve, add club soda and lime juice to the syrup mixture and divide between 4 glasses.

Amount Per Serving
Calories: 143.7
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.2 mg
Total Carbs: 37.6 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

So, wondering about the Q&A? Don't worry, it isn't a meme, and nobody's getting tagged! This is in response to a comment I recieved a few days ago, from Ricki of the blog DietDessertandDogs (hi Ricki!), who questioned where I found coconut flour called for in the Thai Milk Cake I made. Well, that entire cake creation was actually a result of finding coconut flour in my local Bulk Barn (and I've found it in the other two I frequent as well). Bulk Barns are only found in Ontario, Manitoba and the Canadian Maritimes though, so for those of you not in the area there are a few options: Organic Coconut Flour from Bob's Red Mill, Aloha Nu Coconut flour by Simply Coconut in Florida, Organic Coconut Flour from Tropical Traditions (distributor list here) and Alpha Coconut Flour by AlphaHealth in Burnaby, B.C.. Most of the websites are full of information, nutritional statistics and recipes for this ingredient as well as other coconut products, so they're a great place to kick off an experimentation run!

Ginger Candied Spoon Fruit

Ginger Candied Spoon Fruit is a spicy and sweet combination of Asian pears and apples macerated in sugar and two forms of ginger. A spoonful on waffles or stirred into oatmeal is a delicious way to start the day, or top ice cream for a zingy dessert!

I love ginger, and I'm not alone. In fact, a good 2/3 of my holiday baking this year features the spice, and when I go out for sushi with my mom we fight over the slices of pickled gari that come on the plate. I'm also a huge sucker for Asian pears, and in the winter when they are in their prime I hit up the Asian grocery by my work and stock up - sometimes too much! This recipe proved to be the answer to that problem and my lust for ginger everything - especially with the digestive issues that also seem to pop up in this time of excess and sedentary living!

These macerated apples and pears get cooked in a super gingery syrup that infuses every bit of the fruit, making them almost bits of candy in the jar. While making it is a process, it is 3/4 hands-off and the reward is so worth it! I'm telling you, I made 2 jars to "test it out" on Saturday and one is already gone, lost to ice cream desserts and oatmeal breakfasts. I don't know how true it is about ginger keeping colds at bay, but I can tell you it's tasty medicine if that's the case!

Ginger and Sesame Honey Cake

Ginger and Sesame Honey Cake is a perfect sweet for teatime, filled with a balance of nuttiness and floral notes.

Up until recently, I was fortunate to have a lovely co-worker who not only was an amazing artist (and art teacher) but had her own apiary on her property. Come Christmas and the end of the school year, she gave me pint jars of honey from her bees, which was delicious right out of the jar (and off the comb). However, that didn't stop me from stirring it into tea or drizzling on rice cakes, and when I had just the bottom of the jar left I whipped up this absolutely delicious, Asian-inspired cake with it.

This cake has the unmistakable flavour of honey (read: use a good, intense one) and it pairs beautifully with the nutty sesame seeds and sharp ginger. The yogurt, as well as the honey, will keep the cake impossibly moist. Although honey is about twice as sweet as sugar, it isn't cloying here thanks to it not being the only sweetener. Next time I make it I'd likely doll up the top with candied ginger curls for presentation's sake, but it really doesn't need it - this is the epitome of a snacking cake and is perfect with a cup of green tea in the afternoon, or if you're feeling really decadent, for breakfast! 

Three Muffins, Three Mornings

I've said before how much transportation magic food has. It constantly amazes me that with a meal you can go to Italy, Spain, France or even the Caribbean. And there is no food that can transform into a one-way ticket anywhere you want quite like the ever-versatile muffin. Far beyond the commonplace (though admittedly delicious) blueberry, cinnamon-streusel or lemon poppyseed offerings at the coffee shop, at home your kitchen can become a sort of laboratory that takes in anything your fridge, freezer and pantry can offer and churns out morning and mid-afternoon coffee break fodder for ages. When Spring and Summer come around with their rich bounty of fruit (and veggies!), the conquest of the world of flavour, colour and inspiraton becomes even easier. From early season strawberries and rhubarb to July's cherries and August peaches, additions of seeds, extracts and spices transform the market goodies.

Of course, living where I do, our usual local fare at the stores and farmer's market stands is usually more apples than oranges. So, while my family and I spend day after glorious Summer day stuffing ourselves with the freshest "whatever looks good" - we essentially live off vegetation May to early October - I always try and remember to set aside a few batches of fruit to IQF for enjoyment in mid-December! Inevitably some of this stuff makes its way into the "plane ticket muffins", which luckily are ideal candidates for either fresh or frozen additons. So, if you decide to take a trip with one of these babies, you don't have to say adiós when the Season does. Chase it down for another go!

Ginger Groove Fruit and Granola Muffins

Makes 18

1 cup flour

1 cup whole wheat flour
3/4 cup graham cracker crumbs
1 tbsp baking powder
1 tsp ground ginger
1/2 tsp salt
4 1/2 tbsp (60g) apple cider drink mix
1/4 cup dark brown sugar
3 tbsp canola oil
1 tbsp vanilla extract
1 tbsp grated fresh ginger
2 cups fat-free soy milk
1 large apple, peeled and chopped
2/3 cup (100g) cherries, pitted and chopped roughly
1/3 cup (40g) chopped walnuts
1 2/3 cup (200g) chunky granola

1. Preheat oven to 375F grease or line muffin cups.
2. In a medium bowl, whisk together flours, crumbs, baking powder, ground ginger, salt and cider mix. Set aside.
3. In a large bowl, beat together brown sugar, oil, vanilla, ginger and soy milk.
4. Add dry ingredients and mix until just blended, then add apple, cherries, walnuts and granola and fold in.
5. Bake 26-28 minutes. Cool in tin 5 minutes, then unmould onto a wire rack and cool completely.

Amount Per Serving
Calories: 172.5
Total Fat: 5.0 g
Cholesterol: 0.0 mg
Sodium: 37.5 mg
Total Carbs: 29.9 g
Dietary Fiber: 2.2 g
Protein: 4.4 g

Georgian Morning Muffins
Makes 21
1 (29-oz) can peach slices in water, drained (or 4 medium peaches, peeled and chopped)
1 tbsp grated fresh ginger
1/4 tsp almond extract
1/3 cup softened butter
2/3 cup brown sugar
3/4 cup EggBeaters (or 3 eggs, beaten)
1 cup flour
1/2 cup whole wheat flour
1/2 cup rolled oats (not instant)
1/2 cup psyllium fibre husks (you can substitute ground flax)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 oz chopped pecans, for topping

1. Preheat oven to 325F, grease a muffin pan.
2. In a food processor or blender, puree the peaches, ginger and almond extract. Set aside.
3. In a large bowl, beat together butter and brown sugar.
4. Add EggBeaters and blend well.
5. Whisk together flours, oats, psyllium, baking powder, baking soda and salt. Stir half of this dry mixture into the creamed blend.
6. Pour in the peach puree and stir gently, then add remaining flour and mix until just combined.
7. Portion into the prepared muffin cups and top with a sprinkle of pecans.
8. Bake 25 minutes. Cool in the pan 5 minutes before unmoulding onto a rack and cooling completely.

Amount Per Serving

Calories: 136.8

Total Fat: 5.1 g

Cholesterol: 7.7 mg 

Sodium: 60.5 mg

Total Carbs: 23.1 g

Dietary Fiber: 2.7 g

Protein: 2.8 g

Tropical Morning Muffins
Makes 6 jumbo muffins or 12 regular
1 cup flour

½ cup whole wheat flour

½ cup rolled oats

½ tbsp baking powder

1 oz soy protein isolate

1 tbsp ground flaxseed

1 tbsp black sesame seeds

1 cup coconut milk

1/3 cup brown sugar

½ tbsp grated fresh ginger

1 tbsp pineapple jam (or crushed pineapple, drained)

1 tbsp toasted sesame oil

1 tsp coconut extract

1 cup diced strawberries

1. Preheat oven to 350F, grease a jumbo muffin tin.
2. In a medium bowl, whisk together flours, oats, baking powder, isolate, flaxseed and black sesame seeds.
3. In a large bowl beat together coconut milk, brown sugar, ginger, jam, sesame oil and coconut extract.
4. Add the dry ingredients and blend gently – do not overmix.
5. Fold in the diced strawberries.
6. For jumbo muffins, bake 35 minutes, if you make regular-sized muffins, bake for 20-25 minutes.

Amount Per Serving

Calories: 325.8

Total Fat: 12.7 g

Cholesterol: 0.0 mg

Sodium: 80.9 mg

Total Carbs: 48.7 g

Dietary Fiber: 3.7 g

Protein: 10.7 g

Amazing Spice Cake with Candied Watermelon Rind #12WksXmasTreats

It's starting to come down to the wire... Friday heralds November, meaning the start of the official Christmas onslaught from the marketing agents, post offices and kids with mile-long lists! We have our annual Santa Claus Parade next weekend (wasn't it just time for the Hallowe'en party?) and if my memory serves it will be a cold jaunt around town! Luckily, after the hard work comes hot chocolate and goodies at school - and a healthy, warming spice cake is a great crowd pleaser. This particular one is laced with as much ginger as I could find, as well as black tea, rich molasses and ginger-infused Candied Watermelon Rind (a cheap... er, economical... substitute for candied ginger!). The rest of the cake is fairly simple, and is amped up with pretty much a bucket's worth of spices - including some you may not have thought of in a sweet application. 

Like any good holiday recipe (and especially any good spice cake), this snacking cake stores perfectly well in either the fridge or freezer. Simply wrap in plastic (and again in foil if freezing) and make sure to label it! If you've been as inspired as I've been by the 12 Weeks of Christmas Treats hosted at Meal Planning Magic you'll need a list of your stash soon! 

WHB #101: Signs of Summer, Hints of Fall

Yeah, I know I said I wouldn't be posting this weekend due to the wedding on Saturday, but the party's over, Andrew's on his way back to Ottawa *sniff*, the baby sister's in bed and the rest of the stepfamily are off godknowswhere. Eventually everyone will be returning for a last rendezvous at my grandparent's place before my wonderful aunt and uncle fly back to Vancouver, but until then I essentially have the house to myself (and the puppy, who is quietly lying at my feet under the kitchen table as I write this). I will be posting pics of the wedding (and the reception, before the untimely death of the camera batteries) soon, but that will be seperate and may in fact be a link to Flickr rather than a host of them here. I feel the pain of webpages taking eons to load too! But no matter, that is for another post, definitely after I wash the remaining hairspray out of my hair and re-scour my face (I knew there was a reason why I didn't wear makeup!).

This weekend marks the 101st go-around of Weekend Herb Blogging, an event of gardening goodness started by Kalyn of Kalyn's Kitchen. This time the wonderful Myriam from Once Upon a Tart is hosting, and I've gotten into the swing of Fall already (happy Equinox, everyone!) with a ginger cake. However, this isn't just ANY ginger cake. This is a special, egg- and dairy-free and honeyed ginger cake with the tasty addition of peaches to bring back the whiffs of Summer that are not so far behind us. And really, when you think about it, it's coming into Summer for half the blogging world! Hmm, maybe I should look into moving to Australia for 6 months...

Well, here you have it! The first recipe of mine for Fall 2007 and my first Fall entry to WHB: Ginger Peach Cake.

Ginger Peach Cake
Serves 12-16
Cake
1 3/4 cups flour
1 cup spelt flour
1 teaspoon baking soda
1 tablespoon baking powder
4 teaspoons ground ginger
1 cup warm water
¼ cup brown sugar
½ cup peach puree
¾ cup honey
1 egg replacer
Filling
1 pound fresh (or canned in water) peaches, peeled, pitted and sliced
1/2 cup packed brown sugar
1/4 cup water
½ tsp ground cloves
1 tsp ground ginger

For Cake:

1. Pre-heat oven to 325F. Grease and flour a shallow 9” cake pan.
2. Place all ingredients into a food processor and process until smooth.
3. Bake for approximately 45 minutes.Remove from oven and allow to cool.

For Filling:

1. Combine peaches, brown sugar, water, cloves and ginger in a pot over medium heat.
2. Cook uncovered about 25 minutes, or until liquid is reduced to thick syrup, stirring occasionally.
3. Slice cooled cake and sandwich filling between the layers.
4. Top with additional filling. You will not necessarily use all the filling!

Amount Per Serving
Calories: 233.3
Total Fat: 0.4 g
Cholesterol: 0.0 mg
Sodium: 13.9 mg
Total Carbs: 55.5 g
Dietary Fiber: 2.7 g
Protein: 3.6 g

Pumpkin Spice and Gingerbread Syrups

If you're a Pumpkin Spice Latte addict, why not make your own decadent syrup infused with REAL pumpkin, cinnamon sticks, allspice berries and whole cloves along with ground ginger and nutmeg? For gingerbread fans, try brown and white sugars simmered with fresh ginger and a cinnamon stick. From coffee to waffles this is all the best of fall in a jar!

Well, 'tis the season for all things sweet and spicy. Everything in the stores these days seems to have an Autumnal equivalent, be it apple-cinnamon, gingerbread or even the often-mocked pumpkin spice. I have nothing against those flavours this time of year - they warm you up from the inside and are almost always associated with physically warm things (like the aforementioned latte). Where I do find it a little frustrating is that "pumpkin" or "gingerbread" items rarely contain pumpkin or real ginger - those perishables are left out in favour of sugar and flavouring.

The obvious solution is to make your own! Take this Pumpkin Spice Syrup for example. More than simply tossing cinnamon, nutmeg, ginger and cloves into a simple syrup, I decided to up the "pumpkin" quotient by using a pumpkin "stock" of sorts. It added a lightly sweet, vegetal flavour that perfectly highlighted to stronger spices. In addition, with the exception of the nutmeg I used whole spices as a type of "tea", straining them after the mixture reduced. The result was a flavourful but not overwhelmingly spicy syrup, which is perfect for adding to coffee or cocoa as well as drizzling onto waffles.

Pumpkin Spice Syrup
Makes ~ 2 cups
Deseeded pulp from 2 pumpkins
water to cover
1 1/2 cups sugar
1" piece fresh ginger, peeled
2" piece cinnamon stick
5 allspice berries
3 whole cloves
1/2 tsp ground nutmeg

1. Combine the pumpkin pulp and enough water to cover it in a large pot. Cover and simmer for 3 hours.
2. Remove from heat and strain through fine mesh. Discard solids.
3. Measure 3 cups of the liquid and return to the pot.
4. Add remaining ingredients and bring to a boil.
5. Reduce heat to a brisk simmer and cook until reduced by 1/3, about 1 hour.
6. Store in the fridge or can 10 minutes in a waterbath.

 

This dark gingerbread-flavoured syrup is not shy in the spice department, but it is thinner than the Pumpkin Spice version. I canned some for later (leaving the ginger chunks and cinnamon stick in the liquid) and stashed the rest in the fridge, where it thickened slightly, like maple syrup. Again, this is fantastic in coffee drinks (or Chai tea), but wouldn't be remiss drizzed onto pumpkin bread or mixed into cream cheese as a cookie filling.

Gingerbread Syrup
Makes ~ 2 3/4 cups, 22 (1 fl. oz) servings
1 cup dark brown sugar
½ cup granulated sugar
2 cups water
4" piece ginger, peeled and diced
1 (2") cinnamon stick

1. Combine the sugars, water, sliced ginger and cinnamon stick in a large stainless steel saucepan.
2. Bring to a boil over medium high heat, stirring.
3. Simmer 5 minutes. Remove cinnamon stick if desired (I didn't).
4. Can 10 minutes in a waterbath.

Amount Per Serving
Calories: 55.0
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 4.0 mg
Total Carbs: 17.9 g
Dietary Fiber: 0.0 g
Protein: 0.0 g

Candied Zucchini (Mock Candied Ginger)

We have a lot of zucchini in the garden this year. While we're cramming as much of it into our bellies as we can with stir fries, ratatouille, breads and cookies, I'm always looking for ways to prevent the vegetables/fruits from turning into fuzzy blue beings that walk themselves to the compost. After my success with several batches of Candied Watermelon Rind (all using different spice combinations!) I wondered if the same method would work with the huge, spongier zucchini we didn't pick quite in time. Being that it's a fairly cheap experiment, I gave it a shot, adding a hefty dose of ginger to the syrup.

It worked - while the zucchini cubes shrunk a bit more than the watermelon rind did (understandable!), they soaked up the caramel-like syrup and became almost the taste and texture of the candied stem ginger you can find in jars in some of the specialty or import shops around here. Those jars are pricey, and with a few ginger-lovers on my Christmas gift list (and more zucchini in the garden!) I can see myself making more of this in the near future - the first jar is mine!

While the recipe is cheap and easy to make, it does take time (like a day and a half minimum) - don't rush the cooking or the infusion though... you don't want to burn the batch, and it only gets better the longer it sits in the syrup!

Shared with Waste Not Want Not Wednesday

Ginger-Garlic Teriyaki Sauce and Marinade

I started doing stir-fries out of the blue one day, and since then I've been playing around with different sauces and marinades for the veggies, seafood and tofu that sometimes get thrown in. I love teriyaki, but hate the bottled stuff that tastes like slightly soured corn syrup and never has enough kick for me. So I came up with my own! This is one of my fave stir-fry sauces, because it soaks into everything and condenses just enough on the heat to coat everything nicely without becoming "gluey". That said, I don't reccomend this as a dipping suce or glaze unless you condense it a lot first... it is very fluid.

Ginger-Garlic Teriyaki Sauce and Marinade
1/2 cup rice wine vinegar
1/2 cup low-sodium soy sauce
1 1/2 tbsp dark brown sugar
1-inch piece ginger root, grated
3-4 cloves fresh garlic, crushed
1/2 cup boiling water

1. Combine soy sauce and vinegar in a jar with a tight-fitting lid.
2. Dissolve sugar in soy sauce mixture, mix in ginger and garlic.
3. Pour boiling water into the mix, screw the lid on the jar, and shake well to combine.
4. Let stand in the fridge at least 1 day before use to allow flavours to blend.

Amount Per Serving
Calories: 44.2
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 817.7 mg
Total Carbs: 9.6 g
Dietary Fiber: 0.0 g
Protein: 1.1 g

I thought it was neat that this quick little sauce of mine was actually an antioxidant powerhouse, thanks to the fresh ginger and garlic that get pressed into the mix. World's Healthiest Foods states that:

• Ginger is a good source of potassium, magnesium, copper, manganese and vitamin B6. Ginger extracts have been shown to have both antioxidant, anti-inflammatory and anti-tumor effects on cells.
• Garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium. One reason for garlic's beneficial effects may be its ability to lessen the amount of free radicals present in the bloodstream. According to a study published in Life Sciences, a daily dose of 1 ml/kg body weight of garlic extract for six months resulted in a significant reduction in oxidant (free radical) stress in the blood of patients with atherosclerosis.

With that in mind, I'm submitting this sauce recipe for Sweetnick's ARF / 5-A-Day Tuesday!

Gingerbread Biscotti

These vegan Gingerbread Biscotti are crunchy, spicy and 100% whole grain. A sprinkling of crystallized ginger on top adds texture and extra spice!

One of my favourite smells during the holidays is gingerbread baking. I have a lot of ginger lovers to bake for these days, and aside from the perennial Chestnut Gingerbread Cookies I try to add a few more variations to the list to keep people on their toes! Keeping in theme with the biscotti groove I was on this season, I whisked up a spicy, ginger-laden dough and got baking.

Now, when I say these make your house smell good, I mean really good. Stage your house and ask for $1 million good. We had company for dinner the night I baked them and the guests kept asking if we were making mulled cider due to the sweet and spicy scent wafting around the house. To be honest, I would not recommend these for coffee though - Mom dunked hers in black tea which flavoured both cookie and beverage like chai, but I heard it's also fantastic in white hot chocolate! However you choose to eat these, you will not be disappointed - and your guests will never guess they are vegan either!

Gluten Free Double Ginger Cake

I'm giving you a break from the zucchini onslaught today. Well, sort of, since I had some pureed zucchini in the fridge nearing the end of it's useable life, and it seemed a shame to waste it when it adds such a perfect, incognito moisture to baked goods! 

No, instead I whipped up these dense, brownie-like snacking cake bars for a few friends who need to be either gluten free, vegan or both. Since the chill of Fall is coming (and some would say Augtober stole any Summer we may have had anyway), I warmed things up from a standard spice cake with a double hit of ginger - fresh minced for a wallop of spicy heat, and crystallized ginger in syrup for a slower, gentler burn that is nonetheless present in every mouthful. Like I said, the pureed zucchini is purely for moisture here - you could use applesauce or oil too if you want - and the slight bit of texture and flavour from ground almonds is echoes in the almond milk, adding richness to the mixture of molasses and maple syrup.

A square of this cake melts in your mouth, and save for nut allergies it will be a hit in lunchboxes and office break rooms regardless of anyone's dietary preferences (my eat-everything mom demolished the scraps).

Shared with Gluten Free Fridays