Oct 272010
 

Pictures

The Pie Ingredients

The Pie Ingredients

Peeled Apples

Peeled Apples

Sliced Apples

Sliced Apples

Added Ginger

Added Ginger

Tossed

Tossed

Adding Sugar

Adding Sugar

Adding Flour

Adding Flour

All Mixed Up

All Mixed Up

In the Pie Shell

In the Pie Shell

Dotted with Butter

Dotted with Butter

Topping Ingredients

Topping Ingredients

Adding Flour

Adding Flour

Adding Sugar

Adding Sugar

Adding Brown Sugar

Adding Brown Sugar

Adding Ground Ginger

Adding Ground Ginger

Whisking it Up

Whisking it Up

BUTTER!!

BUTTER!!

Adding Butter

Adding Butter

Mixing it Up

Mixing it Up

Making Crumbs

Making Crumbs

Crumbs on my Pie

Crumbs on my Pie

Going into the Oven

Going into the Oven

Just Out of the Oven

Just Out of the Oven

Yummy!

Yummy!

The First Slice

The First Slice

Innards

Innards

Ginger Apple Crumb Pie

*For the Crust:
1 1/4 cups flour
1/4 teaspoon table salt
3 tablespoons vegetable shortening, cold, cut into 1/2-inch dice
3 tablespoons unsalted butter, cold, cut into 1/2-inch dice
2 tablespoons cold water, 2 – 3 1/2
For the Filling:
3 pounds apples, peeled, cored, and cut into 1/4-inch-thick slices
2 teaspoons fresh ginger, finely grated
1/2 cup sugar
3 tablespoons flour
2 tablespoons unsalted butter, cut into very small pieces
Ginger Topping
4 ounces flour (1 cup) (4-1/2)
1/3 cup sugar
2 tablespoons light brown sugar
1 teaspoon ground ginger (1-1/2)
1/8 teaspoon table salt
1/2 cup unsalted butter, cold cut into 8 pieces
*Make the crust: In a stand mixer bowl (or a large mixing bowl), whisk the flour and salt to blend. Add the shortening and butter. Starting on low speed and then shifting to medium, beat with the paddle attachment (or cut in by hand) until the largest pieces of fat are about the size of peas, 1 to 2 minutes. With the mixer running on low (or mixing by hand), sprinkle on 2-1/2 Tbs. of the water and blend until the dough just comes together into clumps; if the dough is too dry to do this, add the remaining water 1/2 Tbs. at a time. With your hands, shape the dough into a 4-inch wide disk. Wrap in plastic and refrigerate for at least 30 minutes.
Roll out the dough between two sheets of plastic wrap. (If the dough was chilled for more than 30 minutes, you may need to let it warm up at room temperature to become pliable.) Occasionally loosen and reapply the wrap and continue rolling until you have an 11- to 12-inch round that’s about 1/8 inch thick. Remove the top sheet of plastic. Turn a standard 9-inch metal or glass pie plate (1-1/4 inches deep) upside down over the center of dough. Slip your hand under the plastic and turn the pie plate right side up. Slip the dough into the pan to fit snugly and carefully remove the plastic. Trim the dough overhang to about 1/4 inch, fold it under to create a thicker edge, and flute the edge. Cover loosely with plastic and refrigerate for at least 30 minutes or until ready to use.
Position an oven rack in the lower third of the oven and heat the oven to 425°F.
Make the Crumb Topping: In a medium bowl, combine the flour, sugar, brown sugar, ground ginger, and salt. Whisk to blend. Add the butter and work it in well with your fingers until the mixture holds together in small clumps and there are very few fine grains left in the bowl. Refrigerate until ready to use.
Make the filling: In a large bowl, toss the apples with the ginger, distributing the ginger as evenly as possible. Add the sugar and flour and toss to coat evenly.
Scrape the apple mixture into the shell and mound it slightly in the center. Dot with the butter. Top with the crumb topping, keeping it as clumpy (not sandy) as you can. Try to cover all the apples. If any crumbs roll off the pie, gather them up and reapply.
Put the pie on a foil-lined baking sheet. Bake for 20 minutes and then reduce the heat to 375°F. Bake until the apples are tender (a skewer inserted into the center of the pie will meet slight resistance) and the juices are bubbling around the edges, another 30 to 35 minutes; if the top starts to brown too quickly after about 20 minutes, cover the pie lightly with foil. Let cool on a rack for 3 to 4 hours to let the juices set.
*NOTES- Okay I cheated and used the Pillsbury Refrigerated Crust. I have yet to master the pie crust and I really wanted to make a pie, so I went a different route. Other then that, I followed the direction!
Recipe was found here.
Oct 212010
 

Pictures

the Ingredients

the Ingredients

Adding the Flour

Adding the Flour

Adding the Whole Wheat Flour

Adding the Whole Wheat Flour

Adding Salt

Adding Salt

Adding Baking Soda

Adding Baking Soda

Adding Baking Powder

Adding Baking Powder

Added Nutmeg

Added Nutmeg

Adding Ground Ginger

Adding Ground Ginger

Sifted

Sifted

Buttermilk

Buttermilk

Adding Vegetable Oil

Adding Vegetable Oil

Adding Vanilla

Adding Vanilla

Adding Egg Whites

Adding Egg Whites

Adding Honey

Adding Honey

Whisking

Whisking

Whisking

Whisking

All Whisked Up

All Whisked Up

Adding to Flour Mixture

Adding to Flour Mixture

Folding

Folding

All Folded

All Folded

Adding Crystallized Ginger

Adding Crystallized Ginger

Stirring

Stirring

All Done

All Done

Almost Ready For the Oven

Almost Ready For the Oven

Added a Little Sprinkle of Crystallized Ginger to the Tops

Added a Little Sprinkle of Crystallized Ginger to the Tops

Fresh Out of the Oven

Fresh Out of the Oven

Standing Tall

Standing Tall

Cooling

Cooling

This One Was Ready For His Close Up

This One Was Ready For His Close Up

Crystallized Ginger Muffins

2 cups unbleached flour
1 cup whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 whole egg whites
1/2 cup honey
1/4 cup crystallized ginger, finely chopped, plus more for sprinkling

Preheat the oven to 350*. Coat 17 muffin cups with nonstick spray.

Sift toether the flours, salt, baking soda, baking powder, nutmeg, and ground ginger.

In another bowl, whisk together the buttermilk, oil, vanilla, egg whites, and honey.

Pour the wet ingredients into the dry. Gently fold the 2 together until an evenly moist batter forms. Stir in the crystallized ginger.

Spoon into the muffin cups. (Sprinkle the tops with extra crystallized ginger). Bake for 18 – 20 min. until done.

Cool in pans for about 5 minutes the turn onto racks.

I got this recipe from the (makes very sad face) not around anymore fooddownunder.com

Made 17 for me.

Sep 032010
 

Pictures

the Ingredients

the Ingredients

Beating Eggs and Sugar

Beating Eggs and Sugar

Adding Vegetable Oil

Adding Vegetable Oil

Adding Applesauce

Adding Applesauce

Adding Orange Juice

Adding Orange Juice

Adding Vanilla

Adding Vanilla

Adding Crystallized Ginger

Adding Crystallized Ginger

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

All Mixed

All Mixed

In the Oven

In the Oven

Out of the Oven

Out of the Oven

Frosting Ingredients

Frosting Ingredients

Beating the Butter

Beating the Butter

Adding the Powdered Sugar Mixture

Adding the Powdered Sugar Mixture

Mixing

Mixing

Adding the Milk

Adding the Milk

Frosting!!!

Frosting!!!

Frosted Cupcakes

Frosted Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Ginger Apple Cupcakes
Recipe Adapted from Family Circle Christmas
Makes 26 Cupcakes

3 cups flour
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 whole eggs
2 cups sugar
1/2 cup vegetable oil
1/4 cup applesauce, smooth
1/2 cup orange juice
2 teaspoons vanilla
1 1/2 tablespoons crystallized ginger

Heat oven to 350°. Line muffin tins with paper.

Combine flour, baking powder, ginger, cinnamon and salt in bowl.

Beat together eggs and sugar in large bowl on medium speed until light and fluffy, about 2 minutes. Add oil in steady stream, beating on medium speed. Add applesauce, orange juice, vanilla and crystallized ginger and beat until well blended.

On low speed, beat in flour mixture just until blended.

Divide batter between prepared tins.

Bake at 350° for 18 to 20 minutes or until a toothpick inserted in centers of cupcakes comes out clean. Cool cakes in pans on rack for 5 minutes. Remove cupcakes to wire racks to cool completely.

Cinnamon Ginger Buttercream

1 cup butter, softened
1 teaspoon vanilla
2 teaspoons cinnamon
2 teaspoons ground ginger
1 16 ounce box powdered sugar, sifted
3 tablespoons milk

Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix until blended.

Stir cinnamon and ginger into powdered sugar. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl.

Beat in milk until light and fluffy. If frosting is to thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

Okay super yummy!!! I got a frosting tummyache from eating left over frosting and the cupcakes were delicious!

Aug 262010
 

Pictures

the Ingredients

the Ingredients

Getting Ready to Cream the Butter and Stuff

Getting Ready to Cream the Butter and Stuff

Creaming the Butter and Stuff

Creaming the Butter and Stuff

Adding the Eggs

Adding the Eggs

Adding the Flour

Adding the Flour

Adding the Oats and (not Golden) Raisins

Adding the Oats and (not Golden) Raisins

All Mixed Up

All Mixed Up

Balls on the Cookie Sheet

Balls on the Cookie Sheet

Flattened and Sprinkled with Crystallized Ginger

Flattened and Sprinkled with Crystallized Ginger

All Cooked

All Cooked

On the Racks

On the Racks

Ginger Oatmeal Raisin Cookies

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup unsalted butter, cut into 1 inch cubes and chilled
2/3 cup light brown sugar
1/2 cup sugar
2 tablespoons crystallized ginger, finely chopped, plus more for garnish if desired
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper, optional
2 whole eggs
1 tablespoon milk
2 teaspoons vanilla extract
2 cups rolled oats
1 1/4 cups raisins, preferably golden*

Sift together the flour, baking powder, and baking soda and set aside.

Put the butter, both sugars, the ginger, cinnamon, salt, and cayenne, into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 4 minutes. With the machine running, add the eggs one at a time, then add the milk and vanilla. As soon as the liquids are incorporated, stop the mixer and scrape down the sides and bottom of the bowl.

Turn the mixer speed to low and add half the flour mixture. When it is incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the oats and raisins. If you have time, cover the dough and let chill for at least 2 hours, or up to 3 days, before baking.

When ready to bake, preheat the oven to 325 F. Line two baking sheets with parchment paper.

Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheets. Use your palm to slightly flatten each ball, then sprinkle the tops with chopped candied ginger, if desired.

Bake the cookies until lightly golden brown, about 13 minutes. Transfer to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.

*I usually use the golden raisins, but I happened to have some giant Thompson raisins, so I used those and made the cookies a bit bigger then I normally do.

These are a favorite of mine. I love cinnamon and ginger so yeah LOVE THEM!!!

Original recipe found here.

Aug 232010
 

Pictures

the Marinade Ingredients

the Marinade Ingredients

Marinading

Marinading

the Rest

the Rest

All Breaded

All Breaded

After the 20 Minutes

After the 20 Minutes

Frying

Frying

More Frying

More Frying

Ready to Eat

Ready to Eat

Ginger Fried Chicken

6 7 ounce boneless skinless chicken breast (I only used 4 since there is only 3 of us)
1/4 cup soy sauce
1/4 cup sake
2 teaspoons fresh ginger, minced (I used 3 teaspoons)
2 cloves garlic, minced
1/3 cup flour
1/3 cup cornstarch (or you can use 2/3 c. cornstarch and NO flour to make this gluten free)
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

In a zip top bag, mix soy cause, sake, ginger and garlic. Add chicken, squeeze all the air out of the bag and let chicken marinate for at least an hour, but even better 4 hours.

In separate plastic bag, combine flour, cornstarch, salt and pepper, ginger powder, granulated garlic, and cayenne. Take chicken out of marinade. Shake chicken pieces in dry mixture and shake off excess. Place the chicken on a rack to dry for 20 minutes.

In large, deep skillet, heat enough oil to come halfway up sides of chicken. Fry until golden brown on both sides.

This was really good. It wasn’t that gingery but had a great flavor. Even my super picky daughter liked it.