Category Archives: Desserts

Candied Ginger & Simple Ginger Syrup

Okay, so…. not original idea, and I have made candied ginger and the accompanying simple syrup, but it was a different recipe and although the ginger was edible and the ginger syrup was perfect, the ginger stayed “wet” despite my best efforts. But today I got out ginger rhizome number 2 and saw that I wasn’t going to be able to wait to be able to use it and had to cut off part of it! Nooooo…. So I did some more searching and checked some of the recipes I had bookmarked, but it wasn’t until I came across Kimberly’s recipe over at The Daring Gourmet that I knew it sounded like a winner. Simple yet delicious. It didn’t seem like there was excessive water or sugar. As usual, I did tweak it just a tiny bit. I LOVE ginger! Sweet and spicy and great for those of us that have sensitive tummies! I am sorry, but as I am still on the mend from upper respiratory infection this week, I wasn’t feeling up to taking pictures (and by the way, the cabbage is almost to sauerkraut perfection!). But here is the recipe (with my changes marked by ***):

How To Make Candied Ginger
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
: Kimberly Killebrew, http://www.daringgourmet.com
Ingredients
  • 1 pound peeled and sliced ginger, preferably young/smaller roots, sliced about ⅛ inch thick (by hand or use a mandolin)
  • Pinch of salt
  • 2 cups white granulated sugar ***I used raw organic Demararra sugar which turned out great!***
  • Extra sugar for coating
  1. Place the sliced ginger in a medium pot and cover with water. Bring to a boil and simmer for 30 minutes. Reserve ½ cup of the ginger water and then drain the ginger slices.
  2. Place the sliced ginger back in the pot with the reserved ginger water, sugar and pinch of salt. Bring to a boil, reduce the heat to medium, and simmer uncovered for 35-40 minutes or until the temperature on a candy thermometer reads 225 degrees F.
  3. Drain the ginger in a colander over a bowl to catch the syrup (see Note).
  4. Lay out the ginger slices on a cooling rack over a cookie sheet, separating the slices the best you can. Let cool for 2 hours (you want them sticky but not wet so that the sugar will adhere without dissolving).
  5. Toss the ginger slices in a bowl of sugar so they are coated all over. ***Tossed in raw organic cane sugar***
  6. Place the ginger slices back on the cooling rack to sit overnight.
  7. Store in an airtight container in a dark, cool place. Will keep for several months.
Notes
This recipe makes a delicious byproduct: Ginger Simple Syrup! Add a teaspoon or two to your drinks for a refreshing ZING!
Advertisements

Christmas Time & Ginger Lemon Bars

Christmas tends to be my favorite time of the year. Even with depressing events and not having all my family together, the music, the lights, the smells of delicious food baking… Mmmmm! Just missing cold weather. But this is Florida, so we can’t always expect cold weather for Christmas!

We can usually expect friends and/or family, though. And this mama doesn’t like drama, particularly this time of year, so instead of wishing for things that may or may not could happen, I will focus on positives: I got some goals accomplished this year that had been part of my New Year’s resolutions! I learned to be proficient at knitting and getting better every time I knit something. I am still far FAR from being a pro, but I’m pretty happy with the latest results! I would post a picture, but until after Christmas, that will have to wait as said projects are part of our gift exchange and there is NO PEEKING! Also, homesteading has been a desire and goal of mine for some time. When you can’t sit or stand for long periods of time because of serious back problems, you do what you can as you can. So I’ve learned how to make my own sauerkraut (will post that in a later post when I make a new batch), caramelized ginger & simple ginger syrup (along with sparkling Voss water makes an amazing homemade Ginger Ale without the additives like high fructose corn syrup, aka “HFCS”), and the latest Pinterest recipe, Ginger Lemon Bars. O. M. G. New favorite!

For those who love lemon and who like ginger, this is amazing. Lemon and ginger work so well together as it is (have you tried a hot ginger tea with lemon and honey?) that if you haven’t tried ginger, lemon & honey tea, you MUST. It’s great when you’re sick. Seriously. But these babies here? I promise, you’ll be making these again. Wish I could claim they were my own recipe, but credit goes to Sarah over at Broma Bakery. The only things I changed were omitting salt since I used salted butter and I am gluten free so there’s that.

Ginger Lemon Bars

Ingredients:
for Cream Cheese Shortbread:
-5 oz. cream cheese
-1/2 C. butter
-2/3 C. sugar
-1/2 tsp. sea salt
-1 tsp. vanilla
-1 1/3 C. flour

 for the Ginger Lemon Curd:
-4 eggs
-1 1/4 C. sugar
-1/2 C. lemon juice
-1 Tblsp. lemon zest
-1 Tblsp. fresh ginger (grated)
-1/2 tsp. sea salt
-2 tsp. vanilla
-1/2 C. Flour

Instructions:

26910
1. Preheat oven to 350 degrees F. Spray and line an 8″x 8″ baking dish/pan with parchment paper and lightly spray again. Set aside.

2. Using a mixer fitted with a whisk attachment, cream the butter, cream cheese, sugar, salt (if using unsalted butter), and vanilla until light & fluffy (approximately 2 minutes). Turn mixer to low speed and incorporate flour.

3. Press dough firmly onto bottom of baking dish, spreading evenly to edges. Bake 12-15 minutes.

151617
4. While the shortbread is cooking….. In large bowl, whisk together all ingredients for the Ginger Lemon Curd (except for the flour). Once mixed, whisk in flour, whisking away lumps.

5. Pour Ginger Lemon Curd on top of the Cream Cheese Shortbread and bake an additional 20-30 minutes to set (length of time will depend on your oven and also the dish or pan used; I have a conventional oven and a glass dish which takes longer).

6. Cool to room temperature (or slightly warmer) on wire racks then cool in refrigerator until set and chilled an additional 2+ hours.

7. Cut into bars. You can sprinkle with as little or as much powdered sugar if desired. If you prefer more tangy, you can omit the sugar (like me, HA!).

These are absolutely divine! Now that my baking is done and my knitting projects are finished, I can focus on another resolution I have fallen pretty far behind on: my reading! Want to finally finish the Game of Thrones series (can’t wait till George R.R. Martin comes out with the 6th book in the series; he has 3 more books in the series he is working on, book 6 should be out some time in the new year). Then on to collecting and reading the rest of The Mistborn series and Dresden Files. And so many more!
got-a-dance-with-dragons

MERRY CHRISTMAS!

Wishing all of you a Very Merry Christmas and a Happy New Year! 

Gluten Free Brown Butter Brownies

Ever have a craving for chocolate that won’t go away? Like, desperation setting in, just got to have some? But do you also have multiple food allergies, intolerance and /or sensitivities that makes it hard to eat chocolate due to soy, nuts or gluten (or even dairy; I solved that one by buying fresh from a local dairy farm)? Search no more. This recipe is absolutely to die for! It is a modification of Ashton’s recipe at Something Swanky. Hours upon hours of surfing Pinterest for a good, easy gluten free brownie recipe turns up many recipes that are similar to one another, some that are vegan, and some (gasp!) RAW! Not sure I’m ready to go raw. Some of those raw dessert recipes actually look and sound pretty good, but brownies? Eh. But I’m not going to ramble. You want the recipe. Disclaimer:  I use organic ingredients. Kerrygold lightly salted grass fed butter, Florida Crystals Organic Cane Sugar, Now Foods Organic Cocoa Powder (although you can also by organic/non-GMO raw cacao; I haven’t tried that yet), sea salt if you decide to use unsalted butter (I use Himilayan Pink whenever I do need to use salt…read this to see why it’s so much better for you), organic or certified Rainforest Alliance coffee (this time I used Green Mountain’s Organic Sumatra Aceh), Twin Oaks organic pastured eggs (farmer’s markets; I can’t eat eggs, per se, without horrible side effects, but in minute doses cooked in things like, say  BROWNIES, I do okay), Bob’s Red Mill gluten free flours (I made my own mix that I learned on the GlutenFreeGirl.com website that has no xanthan gum, but you can always buy theirs here), and Enjoy Life Semi Sweet Mini Chocolate Chips (those are so delicious and only 3 ingredients!).

Gluten Free Brown Butter Brownies

Ingredients:
-2 1/2 sticks butter, softened
-2 cups sugar
-1 1/2 cups unsweetened cocoa powder
-1/2 teaspoon salt** (if you use unsalted butter)
-1 tablespoon fresh brewed strong coffee
-1 teaspoon vanilla
-4 eggs
-140 grams gluten free flour
-1 cup high quality semi sweet chocolate chips

Directions:
1. Prepare a 9×13 baking pan by spraying with a non-stick cooking spray and line with parchment paper (makes getting the brownies out so much easier and cleanup a breeze).

browning-butter-2

2. Melt butter in a large saucepan over medium heat (you will want something to keep around the pan to prevent a mess from the moisture evaporating when it starts bubbling). Keeping a close eye on it, as soon as it has reached a light golden brown color and has little “bits” formed (like in this photo), it’s ready. Remove from heat promptly to avoid burning it.

4. Turn oven on to preheat to 350 degrees F.

step-2-add-sugar

5. Pour into glass bowl and add sugar…..

step-3-add-cocoa

and cocoa powder and beat until smooth.

step-4-add-coffee

6. Add salt (if using unsalted butter), coffee….

step-5-add-coffee

and vanilla.

step-6-add-eggs

Add the eggs, one at a time, mixing in between each addition.

step-7-add-flour

7. Add the flour and mix…..

step-8-add-chips

and chocolate chips, and stir well (it will be quite thick).

step-9-spread-in-pan

8. Using a sturdy spatula, spread the batter into lined pan. Bake for 20 – 25 minutes until when toothpick inserted is slightly moist (hey, you don’t want a dry brownie!).

yummy-brownie

9. Let cool completely on wire rack, and cut into 2-inch squares. I don’t use xanthan gum (after reading and researching, some gluten free foods don’t really need it). Some people who are gluten intolerant or Celiac can’t tolerate xanthan gum either. If you really do need a binder say, for a cake, try ground chia seeds, ground flax seeds or arrowroot. This is really delicious when it’s been in the freezer and you let it thaw just long enough so that when you eat the brownie, you get the little crunch of the chocolate chips! 😃