Tag Archives: dessert

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!

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! 😃