CRYSTALLIZED GINGER GINGERBREAD
As a part of my annual Christmas celebration, I always make gingerbread. I've experimented with several versions, and I like this the best. It is a traditional gingerbread that is prepared in a loaf pan--not the dry cookie kind. The key to this recipe is the addition of ginger in both crystallized and ground form...the result is dark, moist, and has LOTS of ginger flavor. Perfect with a cup of coffee or hot cider! It also freezes well for later use.
Provided by Elle Woods Can Cook
Categories Breads
Time 1h10m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
- In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
- In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
- Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
- Pour the batter into the pan and spread until even and sprinkle with raw sugar.
- Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
- Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!
Nutrition Facts : Calories 183.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 45.6, Sodium 130.6, Carbohydrate 32, Fiber 0.5, Sugar 17, Protein 3.3
GINGERBREAD WITH CRYSTALLIZED GINGER
Categories Cake Ginger Dessert Bake Spring Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
- Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.
3-GINGER GINGERBREAD CAKE
Make and share this 3-Ginger Gingerbread Cake recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Butter and flour three 8-inch pans. Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat. Remove from heat and add baking soda. Let it stand about 1 hour until cool.
- Whisk flour and next 6 ingredients in a large bowl until blended. Whisk eggs and both sugars in another bowl until blended. Whisk in oil, then stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in fresh ginger.
- Divide mixture evenly between the 3 cake pans and level tops. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely. (Cakes can be made 1 day ahead of serving, wrapped securely. Or wrap tightly in plastic wrap, then put into plastic zip-top bags and cool until ready to use.).
- For frosting:.
- Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in powdered sugar. Chill 30 minutes before frosting cake. Decorate with candied ginger arranged in a circle at top edge of cake.
GINGER DELIGHT: FRESH GINGERBREAD AND SPICY GINGER COOKIES
A perfect food gift for this festive season. I enjoy this as a dessert after food. This keeps well for 4-5 days if wrapped in clingfilm and frozen. Thaw before serving. Enjoy! The cookies can be stored upto 1 month in an airtight container. Recipe from Weekend magazine dated December 23rd'2005 from the FOOD column by Sally Schneider.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 32
Steps:
- Preheat oven to 350°F.
- Grease a cake tin with 1 teaspoons of butter.
- Tap in 1 teaspoons of flour to the tin so that the tin is lightly dusted with flour.
- In a clean bowl, sift together the flour, baking soda, salt and the spices.
- Beat the egg into a large bowl.
- Add brown sugar and cream well.
- Fold in the butter, molasses and ginger.
- Pour in the coffee and vanilla essence. Mix well to combine.
- Now, add the flour mixture and buttermilk alternating with each other. Keep mixing as you gradually add these to the bread batter.
- Pour the prepared batter into the greased and floured cake tin.
- To distribute the batter evenly in the tin, beginning at the edge of the bread, move your index finger in a spiral through the top 1/4 inch of the batter until you reach the centre.
- Bake for 25-30 minutes or until a thin, sharp knife inserted in the centre of the bread comes out clean.
- Cool the bread on a wire rack for 20 minutes and then unmould carefully by running a knife around the edges of the pan and then inverting the bread onto a rack.
- Allow it to cool completely.
- Place the bread upside down on a plate.
- Sift the confectioner's sugar on top of the bread, slice and serve!
- Note: If you do not have buttermilk on hand, you can prepare it at home. Here's how:.
- Take 3/4 cup of milk and add the juice of 1 lemon to it. Do not mix. Let the mixture curdle. After 10 minutes, mix and use instead of buttermilk.
- For the Spicy Ginger Cookies:.
- Combine the sugar, baking soda, ginger, pepper, cloves, nutmeg, allspice and cayenne in a bowl.
- In a large bowl, cream together the butter and sugar mixture until it appears pale and fluffy.
- Add maple syrup or honey and the molasses and beat well.
- Fold in the flour, one cup at a time.
- If the dough is too dry, you may stir in the milk.
- Divide the dough into 4 equal parts.
- Shape into 4(9-by-1-inch) logs.
- Wrap in plastic wrap or clingfilm.
- Refrigerate for atleast 24 hours or freeze the dough for upto 2 months. Allow to thaw in the refrigerator many hours before slicing.
- Preheat oven to 350°F.
- Use a sharp thin knife to slice the dough into 1/8 inch-thickness discs.
- Arrange discs on cookie sheets.
- Bake for 9-11 minutes, i.e., until the cookies are firm and just beginning to brown.
- Transfer to a wire rack and allow to cool completely before serving.
- Enjoy!
- Note: The amount of pepper can be cut back on and the cayenne omitted altogether for a less spicy cookie.
Nutrition Facts : Calories 1148.6, Fat 34.5, SaturatedFat 20.7, Cholesterol 119.1, Sodium 508.1, Carbohydrate 197.2, Fiber 4.8, Sugar 86.3, Protein 15
CHOCOLATE GINGERBREAD TOFFEE CAKE WITH GINGER WHIPPED CREAM
This cake literally stands above the rest-it is exactly what you need for a special-occasion dessert. With notes of ginger coming though in both the frosting and cake, it is absolutely delicious and worth the extra steps involved. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 27
Steps:
- In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from the heat; let cool slightly. Cover and refrigerate for 8 hours or overnight., Meanwhile, in a microwave, melt chocolate; stir until smooth. Set aside. In a large bowl, cream butter and brown sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and the vanilla. Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg; add to the creamed mixture alternately with sour cream, beating well after each addition., In a small bowl, combine the hot water and molasses; beat into batter. Transfer to 3 greased and floured 8-in. round baking pans., Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, for ganache, place chocolate and salt in a double boiler or metal bowl over simmering water; cook and stir until melted, 2-3 minutes. Stir in condensed milk until smooth. Remove from the heat; stir in butter and vanilla until butter is melted., Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 45 minutes. Add cream; beat chocolate mixture until smooth, 2-3 minutes., Strain ginger-cream mixture into a large bowl, discarding ginger slices. Beat until cream begins to thicken. Add confectioners' sugar; beat until stiff peaks form., To assemble, place 1 cake layer on a serving plate; spread with half the ganache. Sprinkle with half the toffee bits. Repeat layers once. Top with remaining cake layer; spread ginger whipped cream over top and sides of cake. Refrigerate at least 2 hours. Store leftovers in the refrigerator.
Nutrition Facts : Calories 765 calories, Fat 42g fat (25g saturated fat), Cholesterol 107mg cholesterol, Sodium 409mg sodium, Carbohydrate 96g carbohydrate (76g sugars, Fiber 3g fiber), Protein 9g protein.
RAISIN GINGERBREAD LOAF WITH GINGER ICING
Make and share this Raisin Gingerbread Loaf With Ginger Icing recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 350, butter and flour 9 in sq baking pan.
- To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
- Blend by hand or electric mixer set on low.
- While the mixture is still hot, add the baking soda, egg and raisins.
- In a small bowl.
- re sift the flour with the cinnamon, ginger and cloves.
- Stir into the molasses mixture.
- Add the candied ginger and mix well without incorporating too many bubbles.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
- Cool completely.
- To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
- Add then the sugar and beat until smooth.
- Mix in the vanilla and candied ginger.
- Chill briefly before frosting the gingerbread.
Nutrition Facts : Calories 514.9, Fat 17.5, SaturatedFat 10.7, Cholesterol 76.8, Sodium 230.9, Carbohydrate 87.1, Fiber 1.1, Sugar 60.9, Protein 4.8
CRYSTALLIZED GINGER GINGERBREAD PEOPLE
Number Of Ingredients 16
Steps:
- 1. In a large bowl, whisk together first 8 ingredients; set aside. 2. Place crystallized ginger in a food processor with a metal blade. Pulse to coarsely chop. Add brown sugar and zest, and process until ginger is finely chopped and incorporated into the sugar. 3. Combine butter and sugar-ginger mixture in a bowl; cream together until light and fluffy. Add molasses; beat to combine. Add egg; beat to combine. Add dry ingredients, and mix to combine. Divide dough into 2 equal portions and drop onto large sheets of plastic wrap. Flatten into disks about 1-in. thick and wrap tightly. Refrigerate at least 2 hrs. 4. Preheat oven to 375°F. Line baking sheets with parchment paper or butter the sheets. Roll out dough on a well-floured surface, 1 portion at a time (keep remaining dough refrigerated), to 1/8- to 1/4-in. thickness. Cut into shapes. Place 1 in. apart on baking sheets. 5. Bake 6 to 8 min. Cool cookies on pan for about 8 min. Transfer directly onto a wire rack to cool completely. Re-roll dough scraps and cut out more cookies. 6. To make icing, combine butter, sugar, salt and vanilla in a mixer bowl. Beat at low speed, gradually adding juice until the desired consistency. Decorate completely cooled cookies as desired using small bits of candied ginger for eyes and buttons.
GINGER GINGERBREAD
The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.
Provided by Tara Parker-Pope
Time 1h30m
Yield Serves 8
Number Of Ingredients 20
Steps:
- Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 5- by 9-inch loaf pan.
- In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly. Add the butter and mix until blended. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystallized ginger.
- Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean. You can also bake this in an 8- by 8-inch square pan. Simply reduce the baking time to 25 to 30 minutes.
- Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack, and let cool slightly or completely. Cut into slices and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 249 milligrams, Sugar 52 grams, TransFat 1 gram
GINGERBREAD MUFFINS WITH CRYSTALLIZED GINGER TOPPING
Make and share this Gingerbread Muffins With Crystallized Ginger Topping recipe from Food.com.
Provided by eknecht
Categories Quick Breads
Time 37m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Spray standard muffin tin with nonstick cooking spray.
- Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined.
- Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous.
- Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
- For Topping: Process crystallized ginger with sugar in food processor until finely ground.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin.
- Sprinkle portion of ginger sugar over each muffin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time.
- Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.
Nutrition Facts : Calories 286.7, Fat 8.9, SaturatedFat 5.3, Cholesterol 56.4, Sodium 194.9, Carbohydrate 48.6, Fiber 0.8, Sugar 31.8, Protein 4
3 GINGER GINGERBREAD
Categories Apple
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Butter and flour 8x8x2-inch baking pan. Mix first 8 ingredients in medium bowl. Beat butter and brown sugar in large until fluffy. Add molasses and egg and beat to blend. Stir in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Serve warm or at room temperature with brown sugar whipped cream.
GINGER-CHIP GINGERBREAD COOKIES
Our Ginger-Chip Gingerbread Cookies are made with Betty Crocker Gingerbread Cookie Mix, vanilla baking chips, chocolate chips, almonds and candied ginger. Layer the dry mix in jars for fun holiday gifts.
Provided by Cindy Rahe
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
- Stir together Dry Mix from jar with required Wet Mix ingredients until well mixed. Scoop dough about 2 inches apart onto cookie sheets.
- Bake 11 to 13 minutes.
Nutrition Facts : ServingSize 1 Serving
GINGER BARS (GINGERBREAD CAKE)
These ginger bars are a family favorite. They taste great sprinkled with confectioner's sugar or with a dollop of lemon pudding.
Provided by sml212
Categories Bar Cookie
Time 42m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream shortening and sugar.
- Add eggs; beat well.
- Beat in water and molasses.
- Combine flour, baking soda, and spices; add molasses mixture.
- Spread into a greased 15 x 10 x 1 pan.
- Bake at 350 degrees for 20-22 minutes, or until bars are done.
- Cool.
- Dust with confectioner's sugar.
Nutrition Facts : Calories 182, Fat 9.1, SaturatedFat 2.3, Cholesterol 15.5, Sodium 110.2, Carbohydrate 23.7, Fiber 0.4, Sugar 12.3, Protein 1.9
GINGER-PEAR SAUCE FOR GINGERBREAD
I have no idea where I found this recipe, but pears and ginger make a good marriage and this is no exception. A pleasant change from the usual lemon sauce or applesauce for topping gingerbread. Enjoy.
Provided by waynejohn1234
Categories Dessert
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon peel.
- Cook, uncovered, for 5 minutes, stirring.
- Stir in pears.
- Cover and simmer until very tender (about 20 minutes).
- Remove lemon peel and puree this mixture.
- Stir in ginger.
Nutrition Facts : Calories 257.4, Fat 0.3, Sodium 3, Carbohydrate 67.5, Fiber 6.9, Sugar 55, Protein 0.8
THREE GINGER GINGERBREAD CAKE
Categories Ginger
Number Of Ingredients 14
Steps:
- Method: Pre-heat oven to 350 F. Butter and flour a 10" diameter spring-from pan (a bread loaf pan will do) Sift the first 6 ingredients into a suitable bowl. Combine sugar, oil, molasses, water, eggs, and fresh ginger in a large bowl: wisk to blend. Mix in crystalized ginger then stir in dry ingredients. Pour the batter into a prepared pan. Bake until tester inserted into center of cake comes out clean. Cool for an hour prior to removing from pan. Cake might fall a bit in the center. Often eaten warm with ice cream.
CANDIED GINGER-GINGERBREAD CUPCAKES
Add some zip to your dessert table with some candied ginger cupcakes! These Candied Ginger-Gingerbread Cupcakes have the perfect combination of zippy candied ginger and the warm flavors of gingerbread. With a cream cheese frosting, everyone will love them!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 22 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for cupcakes, blending 2 Tbsp. each crystallized ginger and molasses into batter before spooning into 22 paper-lined muffin pan cups; cool completely.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Add remaining molasses; mix well. Stir in COOL WHIP. Refrigerate at least 30 min.
- Spoon frosting into piping bag fitted with large round tip. Insert tip into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. Spread tops of cupcakes with remaining frosting.
- Top with remaining crystallized ginger.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
3-GINGER GINGERBREAD CAKE
This lovely recipe is from "The Great Scandinavian Baking Book" by Beatrice Ojakangas.
Provided by @MakeItYours
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees. Butter and flour three 8-inch pans. Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat. Remove from heat and add baking soda. Let it stand about 1 hour until cool.
- Whisk flour and next 6 ingredients in a large bowl until blended. Whisk eggs and both sugars in another bowl until blended. Whisk in oil, then stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in fresh ginger.
- Divide mixture evenly between the 3 cake pans and level tops. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely. (Cakes can be made 1 day ahead of serving, wrapped securely. Or wrap tightly in plastic wrap, then put into plastic zip-top bags and cool until ready to use.).
- For frosting:.
- Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in powdered sugar. Chill 30 minutes before frosting cake. Decorate with candied ginger arranged in a circle at top edge of cake.
FRESH GINGER AND CHOCOLATE GINGERBREAD
Make and share this Fresh Ginger and Chocolate Gingerbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Prep: position oven rack in center of oven; preheat oven to 350°; butter a 9 inch square baking pan and put it on a baking sheet.
- Cake: Add fresh ginger and sugar in a small bowl; stir and set aside.
- In another larger bowl, whisk flour, baking soda, and spices together.
- Working with a stand mixer fitted with paddle attachment, beat the butter and brown sugar together at medium speed for about 3 minutes, until light and fluffy.
- Add in the eggs, one at a time, beating for 1 minute after each egg goes inches.
- Pour in molasses; beat until smooth.
- Decrease speed to low; add in melted chocolate, along with sugared ginger.
- Still on low speed, add the dry ingredients in 3 additions and the buttermilk in 2 (begin and end with the dry ingredients), mixing the batter only as much as needed to blend ingredients.
- Fold in the chopped chocolate and the ginger in syrup (if using); pour batter into pan.
- Bake for about 40 or until the cake starts to pull away from the sides of the pan and pick comes out clean.
- Don't be concerned if the cake is domed and cracked-it will settle down as it cools.
- Transfer cake to a rack and cool for 10 minutes, then unmold cake.
- Turn cake right side up to cool to room temperature before icing the cake (the edges of the cake might be quite brown, but you can trim them after you ice the cake).
- Icing: Set a heatproof bowl over a pan of simmering water, put the chocolate and coffee in the bowl, and stir occasionally until the chocolate is melted.
- Remove the bowl and , using small whisk, stir in the butter 1 tablespoons at a time.
- Sift the powdered sugar over the chocolate and stir in; transfer the bowl to a counter and let the icing sit for about 10 minutes.
- Put the gingerbread, still on the rack, on a piece of wax paper or foil.
- Pour the icing onto the center of the cake and use a long metal spatula to spread the icing evenly over the top; let icing set for 30 minutes.
- If the edges of the cake are overbaked, now is the time to trim them; then cut the gingerbread into 9 even pieces.
Nutrition Facts : Calories 437.2, Fat 20.2, SaturatedFat 12.1, Cholesterol 119.1, Sodium 209.4, Carbohydrate 59.2, Fiber 0.9, Sugar 33.6, Protein 6.1
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