Tuesday, October 30, 2007

Apple Candied Ginger Scones


2 c + 2 tsp all purpose flour
2 Tbsp granulated sugar
1 Tbsp baking powder
grated zest from 1 lemon
1/4 tsp salt
4 Tbsp cold butter, cut into small pieces
2 eggs
1/2 c heavy cream
2 apples, peeled, cored and minced
1/4 tsp cinnamon
1/4 tsp allspice
2 Tbsp brown sugar
1/4 cup chopped candied ginger pieces

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Peel, core and mince apples, add cinnamon, allspice, and brown sugar.
In a medium sized bowl, whisk together sugar, 2 cups of the flour (reserve extra 2 tsp), salt, baking powder, and lemon zest.
With a pastry blender (small hand held wire device: http://www.fabulousfoods.com/school/glossary/tools/pastryblend.html)
cut butter into flour mixture. Set aside when it resembles large crumbs.
In an electric mixer, combine eggs and cream at medium speed until creamy and smooth. Do not whip too much!
On low speed, slowly add dry ingredients until dough is shaggy and lumpy and all flour is incorporated.
On a well-floured surface, knead for about a minute and shape dough into a disk 1.5" thick. With a large knife, cut as you would a pie, into eight pieces. Place on baking sheet and press candied ginger pieces into top of each scone. Add more than the 1/4 c if you like.
Bake at 400 degrees for 15-20 mins or until light golden brown.

Monday, October 22, 2007

Ginger Almond Apple Crisp

Looking for something to do with crystallized ginger?


6-7 medium apples, peeled and sliced thinly
1 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/3 c brown sugar
1T all purpose flour

for the topping:
1/2 c flour
1/4 tsp salt
1/4 c brown
1/4 c granulated sugar
5 T butter
3/4 c chopped almonds
1/4 c crystalized ginger

Preheat oven to 375.
mix apples, cinnamon, nutmeg, cloves, brown sugar, 1 T flour, lemon juice, and lemon zest. Set aside.
To make topping:
In a food processor, combine flour, crystalized ginger, salt, sugar and spices. Pulse for 4-6 seconds.
Add butter and pulse for 10 seconds more. The mixture should look like wet sand.
Add almonds and pulse for a few seconds more.
Place apples in a 9 inch glass pie dish or 2 quart baking dish.
Bake for 45-50 mins.

Monday, October 15, 2007

Cashew Cookies with Ginger Honey Glaze

I revisited the cashew honey milk chocolate idea. It is based on a peanut butter cookie recipe from the Best Recipes (America's Test Kitchen) and I made a honey ginger glaze, which pairs very well with this cookie.
It also works well with milk chocolate chips... add 1 1/2 - 2 c of milk chocolate chips to the recipe if you want it to be chocolaty!


2 + 1/2 c all purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 sticks butter, softened
1 c brown sugar
1 granulated sugar
1 c cashew butter (easy to find in health food aisle of grocery store)
2 eggs
2 tsp vanilla extract
1 c finely chopped cashews, toasted, cooled to room temp*
1/4 c honey
1 tsp grated fresh ginger

*to prepare the cashews, spread on baking sheet and toast whole cashews for 4 minutes at 350 degrees, then grind in a nut grinder or food processor


Preheat oven to 350 degrees.
In a medium sized bowl, whisk together flour, salt, baking soda and cooled nuts.
In an electric mixer, cream butter and sugars together. Add vanilla and eggs. Add cashew butter. Slowly add dry ingredients. Drop onto parchment lined baking sheet with small ice cream scoop. press tops with fork in a criss cross pattern.
Bake for 10 mins, or until golden brown around edges.
Meanwhile, heat honey and ginger together in small saucepan until bubbling.
Dip cookies face first in honey glaze.

Saturday, October 13, 2007

I Can't Believe it's Vegan Chocolate Cake-

I found this recipe in The Moosewood Restaurant Cooks at Home cookbook. It is called
"Six Minute Chocolate Cake" and it's vegan.

For the Cake:
1 1/2 c unbleached all purpose flour
1/3 c unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
1 c sugar
1/2 c vegetable oil
1 c brewed coffee or water
2 tsp vanilla extract
2 Tbsp white vinegar

For the Chocolate Ganache:
8 oz bittersweet chocolate
3/4 c hot water or vanilla soymilk (vanilla soymilk lends a better texture)
1/2 tsp vanilla extract

Preheat oven to 375.
Sift together flour, cocoa, salt, sugar, and baking soda.
Grease an 8x8 inch pan. In an electric mixer, combine oil, water or coffee, and vanilla. Slowly add dry ingredients. When blended smoothly together, add vinegar.
The mixture should have pale swirls, indicating the baking soda is reacting with the vinegar.
Pour into baking pan and bake for 25-30 mins, or until set (toothpick should come out clean to very slightly moist on the bottom). Allow to cool.

To make the ganache, melt the chocolate in a double boiler. Stir in the warm soy milk and vanilla, stir until smooth. Spread the ganache over the cooled cake.
Top with fresh raspberries or strawberries and dust with powdered sugar. Serve with Vanilla Tofutti.

Saturday, October 6, 2007

Cardamom Pistachio Coconut Cookies

Soft aromatic cookies...


2c + 2Tbsp all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 heaping tsp cardamom

1 + 3/4 sticks unsalted butter, melted and cooled to luke warm
1 c brown sugar
1/2 c granulated sugar
1 egg + 1 yolk
1 tsp vanilla extract

1 c toasted sweetened coconut
1 c toasted chopped pistachio nuts

To toast coconut, spread on baking sheet and bake at 350 for 3-4 mins, or until light brown.
To toast nuts, bake at 350 for 5 mins, or until fragrant. Toast separately.


Toast coconut and pistachio nuts. Melt butter. Preheat oven to 325.
Whisk together flour, baking soda, salt and cardamom.
In an electric mixer, beat sugars and melted butter together. Add egg, extra yolk, and vanilla.
Slowly incorporate dry ingredients and mix until smooth.
Add coconut and pistachios.

Bake at 325 for 15 minutes.