Ginger-Jazzed Brownies

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If you like brownies and ginger, then you should try this recipe!  Like most dense, chocolate-y recipes, it converts well to gluten-free-ness, and the little ginger bits add an interesting, spicy kick.

Baking Note:

  • If you don’t have enough unsweetened chocolate, you can use 2 ounces unsweetened chocolate plus 4 ounces dark (72%) chocolate, and cut the sugar to 3/4 cup.

 

Ginger-Jazzed Brownies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 16 brownies

  • 3/4 cup gluten-free OR all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2-3 tablespoons finely minced peeled fresh ginger
  • 1 cup + 1 1/2 tablespoons sugar
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 8 tablespoons (1/2 cup) butter, at room temperature
  • 1/3 cup light corn syrup OR agave nectar
  • 1/2 teaspoon vanilla extract
  • 3 eggs

 

  1. Center a rack in the oven and preheat the oven to 325°F.  Line a 9-inch square pan with foil, butter the foil, and place the pan on a baking sheet.
  2. Whisk the flour, salt, and ground ginger together.
  3. Put the minced fresh ginger and 1 1/2 tablespoons of the sugar in a small bowl, stir, and set aside.  (If you do this a day ahead, cover the bowl with plastic wrap; if you do it several days ahead, cover and refrigerate.)
  4. Melt the chocolates in a heatproof bowl set over a saucepan of simmering water, or melt them in a microwave oven; keep the heat low so the chocolates do not get very hot.  Set aside to cool.
  5. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until it is smooth and creamy.
  6. Beat in the corn syrup OR agave nectar, then the remaining 1 cup sugar, and continue to beat for another 2 minutes or so, until the butter is smooth again and the sugar is incorporated.
  7. Add the vanilla.
  8. On medium speed, add the eggs one at a time, beating for 1 minute after each one goes in and scraping the bowl down as needed.
  9. Beat for 1 minute more, then reduce the mixer speed to low and add the macerated ginger (and any liquid), then the dry ingredients (mixing only until the flour disappears if you’re using all-purpose flour).
  10. Remove the bowl from the mixer and, using a rubber spatula, gently and thoroughly stir in the melted chocolate.
  11. Scrape the batter into the pan.
  12. Bake for 30-35 minutes; a thin knife inserted into the center of the brownies should have streaks of moist, fudgy chocolate on it.
  13. Transfer the pan to a rack and cool to room temperature.
  14. When the brownies are completely cool, turn out onto a rack, peel away the foil and invert onto a cutting board.  Cut into 16 squares, each roughly 2 1/4 inches on a side.
  15. Wrapped well, the brownies will keep for 2 days at room temperature (during which time the ginger flavor will become a little more pronounced) or for up to 2 months in the freezer.
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The Only Ice Cream Recipe You’ll Ever Need

ice cream 3

My friend decided to try out a different version of our favorite celery ice cream with candied ginger and rum-plumped raisins.  He used a more custard-like ice cream base and made it dairy-free.  Lactose-free half-and-half will create a somewhat icier texture than normal, but he reports that it was a hit with his guests!

Notes:

  • You can play around with the proportions of cream and milk, as long as they add up to 3 cups
  • You can also cut down on egg yolks for a thinner base, but don’t go below three

Original recipe

 

The Only Ice Cream Recipe You’ll Ever Need
Adapted from the New York Times

Yield: 1 1/2 pints

For the ice cream base:

  • 2 cups heavy cream OR lactose-free half-and-half
  • 1 cup whole milk OR lactose-free half-and-half
  • 2⁄3 cup sugar
  • 1⁄8 teaspoon fine sea salt
  • 3-6 large egg yolks

For the flavoring:

  • Flavors from the NYTimes
  • For celery ice cream with candied ginger and rum-plumped raisins:
    • 1 cup golden OR regular raisins
    • 1/2 cup water
    • 2 tablespoons rum
    • 1/2 cup sugar
    • 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
    • 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)

 

If making celery ice cream with candied ginger and rum-plumped raisins, prepare raisins up to 1 month ahead of time:

  1. Put raisins in heatproof bowl.
  2. Combine water, rum, and sugar in small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Pour syrup over raisins and let cool to room temperature.
  5. Refrigerate until chilled.  You can store the raisins in the refrigerator for up to 1 month.
  6. Before use, drain raisins.

The day before making ice cream:

  1. If necessary, place the canister of your ice cream maker in the freezer.

Make ice cream:

  1. In a small pot, simmer heavy cream, milk, sugar, and salt (plus celery seeds, if making celery ice cream) until sugar completely dissolves, about 5 minutes.
  2. Remove pot from heat.
  3. In a separate bowl, whisk yolks.
  4. Whisking constantly, slowly whisk about a third of the hot cream mixture into the yolks, then whisk the yolk mixture back into the pot with the cream.
  5. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170ºF on an instant-read thermometer).
  6. Strain through a fine-mesh sieve into a bowl.
  7. Cool mixture to room temperature.
  8. Cover and chill at least 4 hours or overnight.
  9. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.  (If making the celery ice cream, pack ice cream into storage container, folding in raisins and ginger as you go.)

 

 

 

 

 

Crystallized Ginger Creme Brulee

Maker:0x4c,Date:2017-11-2,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Creme brulee is lovely in any weather.  Here is a variant for ginger lovers!  You can adjust the amount of candied ginger according to your preference.

 

Crystallized Ginger Creme Brulee
Adapted from Creme Brulee by Lou Seibert Pappas

Yield: 6 servings

For custard:

  • 2 cups heavy cream
  • 3 tablespoons chopped peeled fresh ginger OR 1 teaspoon ground ginger
  • 6 large egg yolks
  • 1/3 cup sugar
  • 1/4-1/2 cup finely chopped crystallized ginger (depending on how much you love ginger)
  • 1 teaspoon vanilla extract

For topping:

  • 6 tablespoons sugar

 

  1. Preheat oven to 275°F.
  2. In a medium saucepan, combine cream and fresh OR ground ginger.  Cook over medium heat until small bubbles form around the edges of the pan, stirring from time to time.
  3. Remove pan from heat and let cool to room temperature.  If you used fresh ginger, strain cream through a sieve and discard the ginger.
  4. In a medium bowl, whisk egg yolks until pale in color.
  5. Whisk in sugar until dissolved.
  6. Whisk in flavored cream, and stir in crystallized ginger and vanilla.
  7. Place 6 standard-size flan dishes in a baking pan.  Divide custard mixture evenly among the dishes.
  8. Pour warm water into the pan to come halfway up the sides of the dishes.
  9. Bake for 35-40 minutes, or until the center of each custard still jiggles slightly.
  10. Remove from oven and lift dishes from hot water.
  11. Let cool briefly, then cover each dish with aluminum foil and refrigerate for at least 2 hours, or up to 2 days.
  12. Just before serving, sprinkle 1 tablespoon sugar over each custard.  Caramelize sugar with a hand-held blowtorch.  It is best to caramelize the sugar as soon as you sprinkle it, or it will start to sink into the custard.  Give the caramelized sugar a few minutes to harden, and then eat.

Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins

Maker:0x4c,Date:2017-11-2,Ver:4,Lens:Kan03,Act:Lar01,E-Y

Right in time for the hot summer weather is this ice cream recipe.  I know celery seed ice cream sounds really weird, but it tastes amazing and is my favorite ice cream ever.

 

Celery Ice Cream with Candied Ginger and Rum-Plumped Raisins
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Bauer

Yield: 1 quart

For the raisins:

  • 1 cup golden OR regular raisins
  • 1/2 cup water
  • 2 tablespoons rum
  • 1/2 cup sugar

For ice cream base:

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon tapioca starch OR cornstarch
  • 1 1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1 1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons agave nectar OR light corn syrup
  • 1 teaspoon celery seeds, pounded lightly in a mortar with the pestle
  • 2-6 tablespoons finely diced candied ginger (depending on how much you like ginger)

 

The day before:

  1. If necessary, place the canister of your ice cream maker in the freezer.

Make rum-plumped raisins (can prepare up to 1 month ahead of time):

  1. Put raisins in heatproof bowl.
  2. Combine water, rum, and sugar in small saucepan.
  3. Bring to a boil, stirring to dissolve the sugar.
  4. Pour syrup over raisins and let cool to room temperature.
  5. Refrigerate until chilled.  You can store the raisins in the refrigerator for up to 1 month.

Make ice cream base:

  1. Mix about 2 tablespoons of milk with tapioca starch OR cornstarch in a small bowl to make a smooth slurry.
  2. Whisk cream cheese and salt in a medium bowl until smooth.
  3. Fill a large bowl with ice and water.
  4. Combine remaining milk, cream, sugar, and agave nectar OR corn syrup in a 4-quart saucepan.
  5. Bring to a rolling boil over medium-high heat, and boil for 4 minutes.
  6. Remove from heat and gradually whisk in tapioca starch OR cornstarch slurry.
  7. Bring mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.
  8. Remove from heat.
  9. Gradually whisk hot milk mixture into cream cheese until smooth.
  10. Stir in celery seeds.
  11. Pour mixture into 1-gallon Ziploc freezer bag and submerge sealed bag in ice bath.
  12. Let stand, adding more ice as necessary, until cold, about 30 minutes.
  13. Pour ice cream base into frozen canister of ice cream maker and spin until thick and creamy throughout.  (Otherwise the ice cream will be on the hard, icy side after it finishes freezing.)
  14. Drain raisins and mix with candied ginger.
  15. Pack ice cream into storage container, folding in raisins and ginger as you go.
  16. Press a sheet of parchment paper directly against the surface and seal with an airtight lid.
  17. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Candied Ginger and Sea Salt Chocolate Chunk Cookies

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Candied ginger and chocolate fans, this one is for you!  These cookies are chewy and full of gingery, chocolate-y goodness.

Original recipe

 

Candied Ginger and Sea Salt Chocolate Chunk Cookies
Adapted from Minimalist Baker

Yield: 30 cookies

  • 1 cup + 2 tablespoons gluten-free OR all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • Pinch salt
  • 1 stick butter, softened
  • 1/3 cup white sugar
  • 1/3 cup brown sugar OR 1/3 cup white sugar+dollop molasses
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup sea salt dark chocolate, chopped
  • 1/2 cup candied ginger, chopped

 

  1. Preheat oven to 375ºF.  Line a cookie sheet with parchment paper.
  2. Cream butter, sugars, and molasses if using together.
  3. Beat in egg and vanilla.
  4. Beat in baking soda, ground ginger, and salt, followed by the flour a little at a time.
  5. Fold in chocolate chunks and chopped candied ginger.
  6. Scoop into rounded tablespoonfuls and place on cookie sheet, spacing 2 inches apart if using gluten-free flour.
  7. Bake for 9-11 minutes, or until set in the middle.
  8. Leave cookies on the tray for a few minutes and then transfer to a cooling rack to cool completely.
  9. Store in an air-tight container or bag for up to 4 days. Alternatively, place in freezer to store longer.

 

Jam Ginger Cookies

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Because a friend of mine loves ginger, I took Dorie Greenspan’s recipe for buttery jam cookies and doubled the amount of ground ginger.  Just for good measure, I also added bits of crystallized ginger to it.  The cookies turned out to have good structural integrity.

 

Jam Ginger Cookies
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 36 gluten-free cookies

  • 1 cup gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons jam of your choice (apricot, peach, marmalade…)
  • 2 tablespoons crystallized ginger, cut into bits (optional)

 

  1. Position racks to divide oven into thirds.  Preheat oven to 375ºF.  Line two baking sheets with parchment paper or aluminum foil.
  2. Using a stand mixer fitted with a paddle attachment, or a hand mixer in a large bowl, beat butter on medium speed until creamy and smooth.
  3. Add sugar and beat for a minute.
  4. Add egg and beat for 2 minutes.  The mixture will be satiny.
  5. Add milk and vanilla and beat just to combine.  The mixture might look curdled at this point, but that’s okay.  It will even out shortly.
  6. Reduce mixer speed to low, add jam, and beat for 1 minute.
  7. Still on low speed, beat in baking powder, ginger, and salt.
  8. Beat in flour on low speed.  The dough will be very thick.
  9. Stir in crystallized ginger, if using.
  10. Spoon the dough by rounded teaspoons onto the baking sheets, leaving about 1 inch between cookies.
  11. Bake for 10-12 minutes, rotating the pans from top to bottom and front to back halfway through.  The cookies will be only just firm, fairly pale, and browned around the edges.
  12. Remove baking sheets from oven and let cookies rest on them for 1 minute.
  13. Transfer cookies to wire racks to cool to room temperature.

Pumpkin Gingerbread

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Even gluten free, this recipe makes a nicely domed, moist loaf of pumpkin gingerbread.  If you like, you can increase the spices.  Once I doubled all of them by accident and the loaf still turned out delicious, even if you couldn’t really taste the pumpkin anymore.

Original recipe

 

Pumpkin Gingerbread
Adapted from All Recipes

Yield: Two 9″ x 5″ loaf pans

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 (15 oz) can pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder

 

  1. Preheat oven to 350ºF. Lightly grease two 9″ x 5″ loaf pans.
  2. In a large mixing bowl, beat sugar, oil, and eggs until smooth.
  3. Add water and beat until well blended.
  4. Beat in pumpkin, ginger, allspice, cinnamon, and cloves.
  5. Beat in baking soda, salt, and baking powder.
  6. Beat in flour.  If using normal flour, beat, just until combined.
  7. Divide batter between pans.
  8. Bake for 1 hour 10 minutes if using gluten-free flour, or 1 hour if using normal flour.  A thin knife inserted near the center should come out clean.