Tag Archives: ginger

Gingerbread Cake {Vegan & Gluten-Free}

Gingerbread Cake {Vegan & Gluten-Free}My friend, VJ, loves gingerbread. Loves it. She speaks often about how before she had to stop eating gluten and went vegan, her grandma used to serve hers with canned peaches and whipped cream. While I am not much for canned peaches, the gingerbread part and the badass baking grandma part? Those I get.Gingerbread Cake {Vegan & Gluten-Free}Over the years, VJ has asked me to make gingerbread cakes for various milestones and occasions, but I have mostly failed. I even failed this past Thanksgiving! Too greasy, too dry, vaguely tarry, completely flavorless—I’ve made all the gingerbread cake failures under the sun. Let’s not discuss the occasion on which she had to serve store-bought ice cream cakes (that she couldn’t even eat!) at her own party because my attempt at this cake was so vile.

But then—but! then!—I tweaked my go-to gluten-free vegan cake recipe and made this Gingerbread Cake, and it’s exactly right: soft, tender, slightly sticky and spicy. And easy. And vegan and gluten-free. And out of this world delicious. This recipe right here? This one’s for VJ.Gingerbread Cake {Vegan & Gluten-Free}It’s not just because I like to have a gluten-free vegan item on my holiday line-up every year (which I do). It’s that VJ’s 40th birthday is next week—you know I can’t let my favorite gluten-free vegan’s milestone birthday pass without cake. No way. Not rain, nor sleet, nor masked and distanced delivery will stop me from getting this cake to her on December 23rd.Gingerbread Cake {Vegan & Gluten-Free}Holy crap, y’all, this is good. Super moist with nothing to distract from its deep dark flavor, it’s better than most traditional flour, egg and dairy-based gingerbreads I’ve had. It’s definitely not better than VJ’s grandma’s though, because nothing is ever better than grandma’s. Believe me, I’ve tried to out-do grandmas and it never goes well. But anyway… Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}This Gingerbread Cake tows the line somewhere between holiday dessert and wintry everyday cake. It doesn’t need a blanket of frosting (although I think a little vegan maple buttercream might be good) or any adornment beyond a dusting of confectioner’s sugar, really. It can be baked square or round. You could even double the recipe and layer it or make a sheet cake. It can be served at the end of a holiday meal, snacked on mid-afternoon, left for Santa, frozen for you to find in the middle of February, wrapped up and given as a gift, or delivered to a birthday lady in the middle of a pandemic. No matter the occasion and regardless of whether you’re vegan and gluten-free, this might just be the only Gingerbread Cake recipe you’ll ever need.Gingerbread Cake {Vegan & Gluten-Free}

Gingerbread Cake {Vegan, Gluten-Free}
makes one 8- or 9-inch square or round cake

1 teaspoons apple cider vinegar
2/3 cups unsweetened almond milk
1/4 cup molasses (not blackstrap)
3 tbsp pure pumpkin purée or unsweetened applesauce
1 1/3 cups blanched almond flour (not almond meal)
6 tbsp cup potato starch
2 tbsp cornstarch
1/2 cup light brown sugar, packed
1 tbsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
confectioner’s sugar, for dusting

Preheat oven to 350F. Grease an 8- or 9-inch square or round pan. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée (or applesauce). Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, light brown sugar, ginger, cinnamon, cloves nutmeg, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-34 minutes, or until a toothpick inserted in the center of the cake comes out with only a few crumbs (no batter).

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). Sift confectioner’s sugar over the top before serving, if desired.

Slice and serve. Flavors will intensify the day (or several hours) after baking.

Cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Plain cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before serving.Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}

Ginger Limeade

Ginger LimeadeIt feels weird to be posting Fourth of July recipes because of literally everything, but I’m doing it anyway. I mean, none of them are red, white and blue…this year.Ginger LimeadeGinger Limeade is a perfect summery option for this weekend or any weekend. Crisp and light with a zippy ginger finish, Ginger Limeade would be a great addition to your (socially distanced) Fourth of July. It’s simple to make and a bit more sophisticated than your average non-alcoholic summertime beverage. I love a spicy sip.Ginger LimeadeGinger LimeadeGinger LimeadeGinger LimeadeGinger Limeade starts with a homemade ginger simple syrup. It’s as easy as combining sugar, water and sliced fresh ginger in a 1:1:1 ratio, simmering it and letting it steep until completely cool. You can use this syrup to make homemade ginger sodas, put it in milkshakes, or liven up some iced tea.Ginger LimeadeGinger LimeadeToday we’re combining the syrup with an equal part (1 1/3 cup) of fresh lime juice and a few cups of cold water, then pouring it over ice and floating lime slices on top. Yum!Ginger LimeadeAs with most beverages, Ginger Limeade is easily customizable. I think the 1:1 ginger syrup to lime juice ratio allows both to shine, but feel free to adjust them up or down to your preference. If you want to jazz it up, use sparkling water instead of still.

Oh, and I haven’t tried it myself, but I have a sneaking suspicion that if you reduce the water to 1 1/2 cups, this mix would probably make for great popsicles! If you give this a shot, please let me know how it works.Ginger LimeadeGinger Limeade is the sort of thing you can sip during a cocktail hour, have by the pool, or pour into a large mason jar and take to the beach. Not to be Debbie Downer, but keep in mind that lime juice can burn your skin when exposed to sun. Yes, really.

I guess I just like to live on the edge.Ginger Limeade

Ginger Limeade
makes about 6 cups

Ginger Syrup:
1 5-7-inch piece fresh ginger
1 cup granulated sugar
3/4 cup water

For Limeade:
1 batch ginger syrup
1 1/3 cups fresh lime juice
3-4 cups cold water

For serving:
ice
lime slices or wedges

On a cutting board, scrape the edge of a spoon across the ginger to peel. Discard peelings. Slice ginger as thinly as possible—you should have about 1 cup slices.

Combine ginger, sugar and water in a small pot. Bring to a simmer over medium-low and then let cook, stirring occasionally, for 15 minutes. Cool the syrup with the ginger pieces. Once cool, strain ginger pieces out, pressing them to remove as much syrup as possible. You should have 1 1/4-1 1/3 cup ginger syrup. Discard ginger pieces or use for another purpose.

Make limeade. Combine ginger syrup and lime juice in the bottom of a large pitcher. Stir together, then add 3 cups of cold water. Stir again, taste, and add more water if desired.

Add ice cubes to a few glasses. Pour ginger limeade over ice and garnish with lime slices or wedges, if desired.

Ginger limeade is best the day it’s made, but keeps in the refrigerator for a few days.Ginger LimeadeGinger Limeade

Chocolate Cranberry Ginger Blondies

Chocolate Cranberry Ginger BlondiesHello, it’s me, your completely exhausted food blogger friend!

I’m writing this post on Friday night (wild life I lead, huh?), but by the time you read it on Monday, I’ll be at my parents’ house in Texas assembling a Porchetta (!) and giving their dog as many scritches and snuggles as she’ll allow. I’m looking forward to the break and the family time, and to making holiday food.Chocolate Cranberry Ginger BlondiesIt’s been determined that our Christmas dinner dessert will be a Winning Hearts & Minds Cake, mostly for deliciousness and ease-of-preparation reasons, but I’m pretty sure I’ll be able to find an excuse to make these Chocolate Cranberry Ginger Blondies, too. Thanks to their quick prep time and my mother’s love for any and all dried fruit, I’m sure she won’t object. She may, however, not exactly love me kneading dinner roll dough on her counter, but I’ll cross that bridge when I get to it.Chocolate Cranberry Ginger BlondiesThe blondie base is so simple to make that I have the recipe committed to memory. Well, almost. I reduced the flour by a couple of tablespoons for an extra dense and chewy result and I don’t regret it one bit!Chocolate Cranberry Ginger BlondiesYou could put 1 1/4 cup of any mix-in you like in this blondie batter and it’d bake up beautifully. I went with chocolate chips, dried cranberries and candied ginger because I had a little of all of those in my cookie mix-in cabinet—it’s as simple as that. It helps, of course, that chocolate, cranberries and candies ginger are both beautiful *and* sweet, tangy, delicious holiday fare. I mean, are these calling your name like they are mine?Chocolate Cranberry Ginger BlondiesI’ll be taking this Wednesday off posting because it’s Christmas (duh). I hope you have a wonderful holiday filled with good food and people you love. I’ll be back Friday with my last recipe of 2019 and probably some dog pictures.Chocolate Cranberry Ginger Blondies

Chocolate Cranberry Ginger Blondies
makes one 8-inch pan

1 cup water
1/2 cup dried cranberries
1/2 cup unsalted butter, melted and cooled slightly
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
pinch of Kosher or sea salt
1/4 cup small-diced candied ginger
1/2 cup semisweet chocolate chips

Preheat the oven to 350F. Grease an 8-inch square baking dish and line it with parchment, leaving overhang on two sides for easy removal. Grease again. Set aside.

Plump the cranberries. Bring water to a simmer in a small saucepan over medium-high heat. Remove from heat and add cranberries. Let sit about 5 minutes before straining out water.

In a large mixing bowl, whisk together melted butter and brown sugar. Add egg and vanilla, followed by flour and salt. Stir in dried cranberries and candied ginger. Check to make sure the batter isn’t too warm to the touch before stirring in chocolate chips (you don’t want them to melt).

Spread batter into prepared pan and bake for 25-27 minutes, until a toothpick inserted in the center comes out mostly clean. Let blondies cool in the pan on a rack until they reach room temperature. Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for three days.Chocolate Cranberry Ginger BlondiesChocolate Cranberry Ginger Blondies

Boterkoek {Dutch Butter Cake}

Boterkoek {Dutch Butter Cake}Nobody throws a dinner party quite like my friend, David. He can make a multi-course meal for fifty without panicking for a second, and he’s been known to throw impromptu dinner & a movie nights for twenty without the slightest hesitation.Boterkoek {Dutch Butter Cake}Both the man and his food are sophisticated without being pretentious—think ham smoked on his roof, cold salmon with dill & yogurt, habanero cheese grits, herby roasted potatoes, tomato & avocado salad with pesto, and a recipe for brussels sprouts that haunts my dreams. And that’s to say nothing of the things he can do with a Costco croissant and a bulb of fennel! I could go on, but the bottom line is that David makes unfussy food that is outrageously delicious, and if you are ever so lucky as to be invited for dinner at his apartment, you must must must go. If not for the main menu or the love of his three-legged cat, go for the Boterkoek.Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}If you have never heard of Boterkoek (pronounced “bow-ter-kook”), it’s Dutch for “butter cake,” and it’s about to be your new favorite dessert for any and all occasions. David is of Dutch descent and makes it frequently (usually from Heleen A.M. Halverhout’s Dutch Cooking), and now, so do I.Boterkoek {Dutch Butter Cake}As its name states, this cake is ridiculously buttery. It’s also sweet, simple, and the sort of thing that works just as well for dinner with friends as it does for delivering to new parents or keeping around to pick on over the course of a lazy weekend.Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}Boterkoek is made from a dough rather than a batter. It includes softened butter (duh), sugar, an egg, flour, vanilla and almond extracts, and minced candied ginger. There’s no leavener, but the final product isn’t terribly dense. I attribute that to beating the softened butter until it’s good and fluffy.Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}As with all of David’s go-to recipes, this one is decidedly unfussy. The most annoying part of making a Boterkoek is reserving a teaspoon of the beaten egg for brushing over the top of the cake. No bother, really. The thin layer of egg wash makes for a golden top, and a crosshatch pattern carved out with the tines of a fork gives way to crispy edges and a magazine-quality presentation.Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}I haven’t even mentioned the flavor! Boterkoek is rich and buttery with a touch of almond flavor and a little sharpness from the candied ginger. The texture falls somewhere between a cake, shortbread and a blondie—it’s best eaten with a fork when it’s warm, but can be handheld when it’s room temperature.Boterkoek {Dutch Butter Cake}Boterkoek is what I like to call an everyday cake; it can be made easily with few ingredients, doesn’t require layering or frosting, and works for almost any casual occasion including, of course, a dinner party at David’s. Or, you know, watching Netflix in your oldest/best pajamas.Boterkoek {Dutch Butter Cake}Either way, you shouldn’t skimp on the ice cream.Boterkoek {Dutch Butter Cake}

Boterkoek {Dutch Butter Cake}
adapted from Dutch Cooking by Heleen A.M. Halverhout
makes one 8-inch round cake, about 8-10 slices

1 large egg, room temperature
1 teaspoon water
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract (optional)
2 cups all-purpose flour
1/4 teaspoon Kosher or sea salt
1/2 cup minced candied ginger

Preheat oven to 350F. Grease an 8-inch pie plate with butter. Set aside.

Crack egg into a small bowl and beat with a fork. Use a 1 teaspoon measuring spoon to remove 1 teaspoon of the egg to a separate bowl. Whisk 1 teaspoon water with the 1 teaspoon of egg to make an egg wash. Set both bowls aside.

In a medium mixing bowl, an electric mixer (or wooden spoon and a lot of elbow grease) to beat softened butter and sugar until light and fluffy. Add the larger amount of egg, vanilla and almond extracts, and beat to combine. Add flour and salt and mix until a thick, crumbly dough forms. Add minced candied ginger and mix on low for 10-15 seconds to distribute.

Press dough into prepared pan. Brush egg wash over the top. Use the tines of a fork or edge of a knife to create a crosshatch pattern on top.

Bake cake 30-35 minutes, or until golden and glossy on top. Let cool at least 15 minutes before slicing and serving from the pan.

Leftovers will keep covered at room temperature for up to 2 days, or in the refrigerator for up to 4.Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}Boterkoek {Dutch Butter Cake}

Pear Crisp with Chocolate & Ginger

Pear Crisp with Chocolate & GingerOn any other day, I would probably go on and on about how how I prefer my chocolate desserts to be all chocolate and my fruit desserts to be just fruit, but for right now, I must say otherwise. And even if I were feeling that way this particular Wednesday, I’d be hard-pressed to get the words out, what with shoveling bites of warm Pear Crisp with Chocolate & Ginger into my face.

Pear Crisp with Chocolate & GingerAs far as late-January desserts go, this is about as good as it gets. I mean, when it comes to warm, soft pieces of pear, bits of melty chocolate and crunchy oat topping with two kinds of ginger, what’s not to love?!

Pear Crisp with Chocolate & GingerBeyond being delicious, this crisp is wonderfully easy to make. If you are at all intimidated by making pie from scratch, this is the dessert for you. There’s no finicky dough or chilling or crimping, and definitely no lengthy cooling time. In fact, the whole process of making a crisp takes one hour, as opposed to the three or four (or more!) that it takes to make and cool a fruit pie.

Pear Crisp with Chocolate & GingerPear Crisp with Chocolate & GingerTo start, pears are peeled, diced, and tossed with sugar, cornstarch, ground ginger, and lemon.

Pear Crisp with Chocolate & GingerChocolate chips are scattered over the top.

Pear Crisp with Chocolate & GingerPear Crisp with Chocolate & GingerPear Crisp with Chocolate & GingerThe crisp topping is made from oats, flour, light brown sugar, chopped almonds, and both ground and candied ginger. Oh, and butter.

Pear Crisp with Chocolate & GingerPear Crisp with Chocolate & GingerScatter the topping over the fruit, being careful to cover most of the chocolate. This will keep it from overcooking.

Pear Crisp with Chocolate & GingerBake the crisp for half an hour and let it cool for ten minutes.

Pear Crisp with Chocolate & GingerPear Crisp with Chocolate & GingerPear Crisp with Chocolate & GingerWhile it’s warm, scoop it into bowls and top it with vanilla ice cream. The recipe says this addition is only “if desired,” but I like to think of it as mandatory.Pear Crisp with Chocolate & Ginger

It really should be.Pear Crisp with Chocolate & Ginger

Pear Crisp with Chocolate & Ginger
makes one 8-inch dish, about 6 servings

Filling:
4 medium firm-ripe Bosc pears
1/4 cup granulated sugar
1 tablespoon cornstarch
3/4 teaspoon ground ginger
pinch of Kosher or sea salt
1 teaspoon fresh lemon juice (or apple cider vinegar)
1/2 cup semisweet chocolate chips

Topping:
1/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/4 teaspoon ground ginger
1/2 teaspoon Kosher or sea salt
3 tablespoons candied ginger, minced
3 tablespoons chopped raw almonds (optional)
5 tablespoons unsalted butter, melted

For Serving:
vanilla ice cream, optional

Preheat oven to 350F. Grease an 8-inch casserole dish with butter. Set aside.

Peel and core pears. Cut them into 1-inch chunks and place in a medium-large mixing bowl. add sugar, cornstarch, ginger, salt, and lemon juice. Transfer to the prepared baking dish and scatter chocolate chips over the top.

Make the topping. In a medium mixing bowl, combine oats, flour, light brown sugar, ground ginger, salt, minced candies ginger, and chopped raw almonds. Stir together with a fork. Add melted butter and stir until everything is saturated and clumps form. Scatter topping onto the pears and chocolate.

Bake 28-30 minutes, until topping is browned and pears are tender. Tent with foil if anything browns too quickly.

Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers, reheating before serving.

Pear Crisp with Chocolate & Ginger