Showing Tag: " ginger" (Show all posts)

Gingersnaps

Posted by Bake Club on Wednesday, January 6, 2016, In : cookies 

I've discovered BabyCakes NYC! Happy new year to me. Erin McKenna opened her BabyCakes bakery in New York in 2005, now renamed Erin McKenna's Bakery. It's vegan and mostly gluten- and sugar-free. I am not vegan or gluten-free but I love to experiment with these recipes especially if baking for friends with these preferences. These gingersnaps turned out really well. I did not have evaporated cane juice so just used some rice malt syrup and decided to sprinkle a bit of muscovado sugar on top. ...
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Spelt and rye spiced biscuits

Posted by Bake Club on Sunday, August 30, 2015, In : cookies 

This is a European Christmassy recipe from Pease Pudding. The thinner you can roll the dough the better I think. Makes an excellent dunking biscuit. The rye and cardamom add a nice crunchy nutty bite. If you like spicy cookies, check out John's speculaas and Ginny's ninjabread men.
Makes 24-30
150g butter
100g brown sugar
200g spelt flour
100g rye
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 Tbs water
nuts to garnish such as pine nuts or slivered almonds
Prehe...
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Orange spice bars

Posted by Bake Club on Saturday, July 25, 2015, In : slices 

For some reason I'm not a big fan of oranges and I hardly ever buy them. But when I was given some from a friend's tree I decided to take up an orange challenge. First up, these spicy slice bars from The Cookie Book (Fog City Press, 2001). The flaked almonds didn't really stay on top of the slice. Next time I'd ice the slice after it's cooled down and then put the flakes on. They are warmly spiced orangey biscuit.

1 1/2 c self-rising flour (or use flour and some 1 tsp baking powder)
1/3 c brown...
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Pear, ginger and date loaf

Posted by Bake Club on Tuesday, June 30, 2015, In : big cakes 

Mmm, a nice spicy loaf that's sugar and dairy free. It's from the April/May 2015 issue of Little Treasures magazine. Kelly Gibney founded the Bonnie Delicious blog, full of wholesome recipes.

1 1/2 c dates, soaked in hot water for 10 minutes then drained well
1/4 c melted coconut oil or butter
1 1/2 c ground almonds (can be with or without skins)
1/2 c flour (I used wholemeal spelt)
3 tsp ground ginger
tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 heaped tsp baking powder
tsp ...

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Pumpkin spice muffins

Posted by Bake Club on Sunday, June 22, 2014, In : small cakes 

By Frances
Cheap pumpkins! So this week I made pumpkin soup, pumpkin granola bars, pumpkin muffins, and froze a batch of pumpkin puree. These muffins are an easy alternative to the carrot version. The cream cheese icing really sets it off.
This recipe is adapted from The Pioneer Woman.

  • 1 cup All-purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt
  • 4 Tablespoons Butter, cut into pieces
  • 1 cup (heaping) Pumpkin Puree
  • 1/2 c...

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Soft treacle parkin

Posted by Bake Club on Tuesday, November 5, 2013, In : big cakes 

By Frances

I never knew a parkin was a traditional cake made from treacle and oatmeal, originating in northern England. This recipe from the 1830s was in Paul Hollywood’s Bread book. They used to measure from a breakfast cup but he’s given the metric equivalent too.

½ c treacle (200g)

½ butter (140g)

½ c brown sugar (120g)

2 c oatmeal (250g)

20g ginger

1 tsp bicarb soda

2 eggs

1 Tbs cider vinegar

 

Melt treacle, butter and sugar. Mix dry ingreds, pour in wet mixture. Stir ...


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Ginny's Little & Friday carrot cake

Posted by Bake Club on Tuesday, August 27, 2013, In : big cakes 

A friend told me that the Little & Friday carrot cake, which I had never tried, was amazing. When I looked at the recipe, I saw it contained dates, which I don't like, so I tweaked it slightly, to accommodate the contents of my house... including using purple instead of orange carrots...

Ingredients
1/2 cup walnuts
2 cups flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 tsp ground ginger
4 eggs
1 cup oil
1 cup brown sugar
2 cups grated carrot (pu...

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Ginny's rhubarb ginger muffins

Posted by Bake Club on Monday, February 25, 2013, In : small cakes 

Welcome back Ginny from 6 months in NYC! She made these muffins, recipe found at http://www.food.com/recipe/light-rhubarb-ginger-muffins-95490?oc=linkback and tweaked it (used milk instead of coconut milk, and put about double the suggested amount of crystallised ginger)

100 g melted butter
2 eggs
1 cup sugar
1/2 teaspoon baking soda
1/2 cup milk, warmed
1 teaspoon vanilla essence
2 cups finely chopped rhubarb
about 4 tablespoons crystalised ginger, cut up
2...
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Molasses spice cookies by Frances

Posted by Bake Club on Thursday, January 24, 2013, In : cookies 

Just the word 'molasses' conjures up deep, hearty flavour, and I really felt like a spiced biscuit with my coffee so I looked it up in the index of The Cookie Book and there was the recipe.

1/2 c / 250g butter
1 c sugar
1 egg
1/4 c molasses
2 1/2 c flour
2 tsp baking soda
1 tsp cinnamon
3/4 tsp ground cloves
3/4 tsp ground ginger
1/4 tsp salt

Preheat oven to 190C. Line baking sheets with baking paper.
Beat together the butter, sugar, egg and molasses>
Sift together the flour, soda, spices and salt. Add to...
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John's speculaas cookies

Posted by Bake Club on Thursday, July 12, 2012, In : cookies 

John made these fantastic dutch spice cookies for Dave and Ginny's farewell drinks. They're going to New York, hence the DGNY decoration. Very creative.

John's recipe below:
Speculaas spice mix 6.5 g ground cinnamon 2g ground cloves 1.5 g grated nutmeg 1 g ground white pepper 2 g ground aniseed (from star anise) 1g ginger powder 1/2 g cardamon powder these quantities are critical and should be interfered with and changed at will in a wildly uncontrolled manner

Specu...
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Ginny's ginger chew (not crunch)

Posted by Bake Club on Monday, July 9, 2012, In : slices 

I am a huge fan of an old-fashioned crunchy, thinly-iced ginger crunch.
This recipe isn't like that. It's a bit like a mix between a ginger crunch and an Anzac biscuit (which isn't a bad thing) so I have called it a ginger chew! It's from a cafe in Golden Bay.

Oaty Ginger Chew
150g butter
2 Tbsp golden syrup
3/4C brown sugar
3/4C coconut (I used dessicated)
1 1/2C rolled oats
3/4C flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger

icing
4 Tbsp butter
8 Tbsp icing sugar
4 Tbsp golden syrup
2 tsp gr...
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Ginny's Belgian biscuits

Posted by Bake Club on Friday, July 6, 2012, In : cookies 

I made these with some left-over gingerbread men dough... this is a basic recipe from taste.com.
I iced them with an icing made with plum powder (natural colour, and nice flavour!)
  • Melted butter, to grease
  • 125g butter, at room temperature
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) golden syrup
  • 1 egg, separated
  • 375g (2 1/2 cups) plain flour
  • 1 tbs ground ginger
  • 1 tsp mixed spice
  • 1 tsp bicarbonate of soda
  • Plain flour, to dust
  • 1 cup pure icing sugar, sifted
  • Plum p...

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Frances's gingery cookies

Posted by Bake Club on Monday, April 16, 2012, In : cookies 


These cookies are adapted from the coffee snaps recipe. They're not gingernuts, but gingery.

125g butter, softened
1 cup (275g) firmly packed brown sugar
1 teaspoon vanilla extract
1 egg
3/4 cup (110g) plain flour
3/4 cup (110g) self-raising flour
3 teaspoons powdered ginger
walnut halves

Preheat oven to 180°C (350° F). Line cookie/oven tray with baking paper.
In a bowl, beat butter, sugar and vanilla extract until pale and fluffy.
Add egg and beat until just combined.
Stir in ...


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Ginny makes Al Brown's mother's ginger crunch (with a twist)

Posted by Bake Club on Monday, April 9, 2012, In : slices 

This recipe is from Stoked, and makes the real deal, an old-skool proper buttery, crunchy, gingery slice. moreish in the extreme, finger-lickin' good! I tweak it with the addition of a bit of semolina which gives a slightly more textured base.

Base:
115g butter
1/2 C sugar (I use caster)
3/4 C flour
2 Tbs semolina
1 tsp baking powder
1 tsp ground ginger

pre-heat overn to 180C, butter & baking-paper-line a 30x20cm slice tin.
cream butter and sugar till light and fluffy. Sift flour, baking powde...
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Frances makes Mairi's sticky date pudding

Posted by Bake Club on Monday, January 30, 2012, In : desserts 


Nothing like a steaming hot date pudding with caramel sauce and vanilla ice cream!


Recipe from Toast: http://www.toast-nz.com/2010/09/supper-club-4.html

Sticky Ginger Date Pudding with Caramel Sauce
200g dates, chopped
1 1/4 cups boiling water
60g butter
3/4 tsp bicarbonate of soda
3/4 cup of brown sugar
1/4 cup golden syrup
2 eggs, at room temperature
1 tsp vanilla essence
1 1/3 cups flour
1 tsp baking powder
50g crystallised ginger, finely chopped (I added powde...


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Ginny's ninjabread men!

Posted by Bake Club on Sunday, December 18, 2011, In : cookies 

I made my ninjabread men (and yes, men, not women, I am informed... ) using a recipe from Simplyrecipes (with adaptations indicated). I found the dough to be quite sticky (even with a bit of extra flour) and that it worked best if frozen. in future, I would freeze the rolled cookie dough, and then cut the cookies out... ginn
  • 3 1/4 cups sifted all-purpose flour (I used a bit more)
  • 3/4 teaspoon baking soda
  • 170g butter (room temperature, softened)
  • 1/2 cup dark-brown sugar, packed (I used a m...

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Chocolate-dipped ginger biscuits

Posted by Bake Club on Monday, November 14, 2011, In : cookies 

Almost like shortbread, these biscuits are crisp and buttery.

Makes about 24

175 g butter (or spread)
50 g icing sugar
225 g flour
1 tsp baking powder
3 tsp ground ginger

Preheat oven to 190C. Beat butter and sugar until creamy and pale. Add flour, bp and ginger and mix to a dough. Turn out onto a clean surface and knead until mixed.
Roll out to 3-5 mm thick and cut into shapes. I roll inbetween 2 sheets of baking paper.
Bake for 10-12 min until pale golden. Remove from tr...


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Sticky date and toffee puddings by Mama Chan

Posted by Bake Club on Saturday, December 11, 2010, In : desserts 


Makes 4

100g pitted dates, finely chopped
¼ boiling water
50g butter, chopped
½ c brown sugar
1 egg
¾ c plain flour
¾ tsp baking powder
½ tsp ground ginger
2 Tbs milk
icing sugar to serve

Toffee sauce:
100g butter
½ c cream
½ c brown sugar

Preheat oven 180 C. Place dates and water in a bowl and set aside for 5 mins. Put butter and sugar in bowl and beat until light and creamy. Add egg and beat well. Sift flour and baking powder of the mixture. Add ginger, milk an...


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Ginny's pumpin' pumpkin pie

Posted by Bake Club on Tuesday, November 23, 2010, In : desserts 

This looks like a beauty, Ginny - dark, smooth and most certainly tasty.

Ingredients
  • 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
  • 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 eggs plus the yolk of a third egg
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/2 teaspoon of lemon zes...

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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan loves to bake. She's also a freelance editor and has written a couple of children's books. She shares some of her adventures, culinary or otherwise, on Instagram.


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