Crystallized Ginger Cookies

Though I am not much of a baker, I LOVE fall baking. The smell of pumpkins and apples and sweet potatoes; cinnamon, nutmeg and ginger fill our home around this time.  These delicious cookies are my first contribution to this year's fall baking rotation!

Crystallized Ginger Cookies

Adapted from:  http://www.athoughtforfood.net/chewy-ginger-molasses-cookies/

What you need:

• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup sugar
• 1/4 cup dark molasses
• 1 egg
• 4 ounces crystallized ginger, finely chopped (optional)

What to do:

• Preheat oven to 375°F. 
• Line a cookie sheet with parchment paper or spray with non-stick cooking spray, set aside
• In medium bowl, whisk together all dry ingredients.  Set aside
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, sugar, molasses and egg until well mixed, about 3-5 minutes
• Add dry ingredients to the wet mixture and beat just until combined.  
• Stir in crystallized ginger if using.
• Using about one heaping tablespoon of dough (more or less depending on the size you want your cookies), gently roll the dough into balls and place on a cookie sheet about 2 inches apart
• Bake for 8-10 minutes, or until edges are golden brown.
• Let cool for a few minutes before transferring cookies to a cooling rack.

Now Churning: Fresh Ginger Ice Cream

  Sidenote: I love this picture.  It is in my top five favorites of all the food photos I have ever taken.  
Since my family loves ice cream so much, I have been playing with some fall ice cream flavors.  While making this I knew they would like it drizzled with homemade caramel.
They hated it.  B and E both said it was "too gingery" and straight up gave me the stank face! If you don't love ginger you won't like this ice cream.

Fresh Ginger Ice Cream Adapted from http://www.epicurious.com/recipes/food/views/Ginger-Ice-Cream-15703
What you need:

• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup coarsely grated peeled fresh ginger root
• 2 tablespoons water
• 1-1/2 cups whole milk
• 1-1/2 cups heavy cream
• 1 teaspoon vanilla

What to do:

• In a large bowl whisk yolks until pale. 
• In a 3-quart heavy saucepan cook sugar, fresh ginger root, and water over moderate heat, stirring occasionally, 3-5 minutes. 
• Add milk and cream and bring to a simmer. 
• Add hot milk mixture to yolks in a slow stream while whisking. Pour into pan.
• Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
• Pour custard through a sieve into a clean bowl and stir in vanilla. 
• Cool custard before covering and chilling in the refrigerator until cold.
• Freeze custard in an ice-cream maker according to manufacturer's directions.
• Transfer ice cream to an airtight container and put in freezer to harden. 

 

Lime and Ginger Scones w/Butter Lime Glaze

I am not a big sweets eater. I've said that many times.  However, sometimes I will make something that I absolutely DO NOT want to share...these scones were one of those desserts! I straight up wanted to hide these from E and B...not even kidding!

There is no butter or oil in the cake recipe but the cake is moist and tender thanks to an entire cup of ultra rich coconut milk!  This cake is heavy on the lime zest and lime juice and it pairs so nicely with the ginger.  It is a winner!
Lime and Ginger Scones w/Butter Lime Glaze   What You Need:

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 Tablespoon baking powder
• 1 Teaspoon ground ginger
• 1 Tablespoon lime zest
• 1/2 teaspoon salt
• 1 cup coconut milk (not cream of coconut)
• 1/2 cup heavy cream
• 2 Tablespoons fresh lime juice

For the glaze:

• Two Tablespoons melted butter, cooled
• Two Tablespoons fresh lime
• 1/2 Teaspoon ginger
• 1 cup powdered sugar

What To Do:

• Preheat the oven to 375 F. Line a large baking sheet with parchment paper or use nonstick spray
• Place the first six ingredients in a large mixing bowl. Whisk well.
• Make a well in the center of the bowl and pour the coconut milk, cream and lime juice into the center.  Use a large rubber spatula to fold the milk and cream and juice into the dry ingredients. Don't over-work
• As soon as the dough starts to come together, turn it out onto a lightly floured surface.  Knead the dough a few times, gently.
• Pat the dough into a 9-inch circle that's about 1/2-inches thick. Cut the circle into wedges like a pie.  
• Place them onto the prepared baking sheet.
• Bake 20-25 minutes, or until the tops are firm and the bottoms are just beginning to brown
• Cool completely before adding the glaze

For the glaze: 

• In a medium-sized mixing bowl, combine the confectioners' sugar, melted butter, lime juice and ginger
• Whisk everything together until smooth
• Smear the glaze onto the cooled scones and enjoy!