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Tag Archives: gingerbread

GINGERBREAD WITH MILK CHOCOLATE CHUNKS and WHOLE GRAIN GINGERBREAD

18 Wednesday Mar 2015

Posted by Ceri Wilkin in Breads, Recipes

≈ 1 Comment

Tags

chocolate, crystallized ginger, fresh ginger, gingerbread, molasses, orange, yogurt

Perhaps because of the houses our family create and construct at Christmas time, I have come to associate gingerbread with a treat that is enjoyed around the holidays.

An Armenian Monk introduced the gingery goodness to Europe in 992, teaching French Christians how to bake the loaves, and now it would seem almost every country and culture has their own version. In New Zealand, Mum would make a wonderful rich and flavorful ginger cake – at any time of the year – and then efficiently and effortlessly whip up a wonderful lemon sauce to spoon over the top.

Maybe it’s the persistent dreary and rainy days, but I have been hungering for the comfort of this warmly spiced, delicious bread. I baked a couple of batches – and happily consumed it at breakfast and for afternoon tea with a cup of hot milky tea.

GINGERBREAD WITH MILK CHOCOLATE CHUNKS

gingerbread with milk chocolate chunks

1 1/2 cups flour

1/4 teaspoon salt

1/4 cup packed light brown sugar

1/4 cup molasses

1/4 cup honey

1 egg

1/4 to 1/2 cup finely minced, peeled ginger

6 tablespoons unsalted butter, cut into pieces

1/2 cup water

1 teaspoon baking soda

6 ounces milk chocolate chopped into small pieces

Grease a 9-inch square cake pan. Heat oven to 350F.

Heat the butter and water in a saucepan until the butter is melted. In a large bowl, combine the brown sugar, molasses and honey. Whisk in the egg and ginger. In a medium bowl, whisk together the flour, salt and soda.

Whisk the hot butter mixture into the honey mixture. Add the flour mixture and stir until smooth, stir in the chocolate, and scrape the batter into the pan.

Bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

Cool on a rack. Invert the cake, remove the pan and peel off the parchment.

Enjoy!

Recipe adapted from AY Magazine, December 2013

www.aymag.com/

WHOLE GRAIN GINGERBREAD

whole wheat ginger bread

3/4 cup whole wheat flour

1 cup flour

1/2 cup brown sugar

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1/4 cup crystallized ginger

1 tablespoon grated fresh ginger

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

2 tablespoons grated orange zest

1/4 teaspoon freshly ground black pepper

8 tablespoons unsalted butter

1/2 cup molasses

3 tablespoons honey

1/2 cup whole milk

1/4 cup plain yogurt

1 egg, lightly beaten

Heat oven to 350F.

Butter and flour a 9-inch square pan.

In a large bowl, whisk together the flours, sugar, baking soda, salt, the three kinds of ginger, cloves, cinnamon, orange zest and pepper.

In a small saucepan over medium-low heat, melt the butter. Add the molasses and honey and cook, stirring, until the mixture is warm but not boiling. Pour into the flour mixture and stir to combine.

Add the milk, yogurt and egg and fold together until combined.

Pour the batter into the prepared pan and bake until the edges pull away from the pan slightly and a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Let the gingerbread cool completely in the pan before slicing and serving.

Enjoy!

Recipe adapted from USA Weekend, December 2013

GINGERBREAD COOKIES

25 Wednesday Dec 2013

Posted by Ceri Wilkin in Uncategorized

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Tags

christmas, cookies, gingerbread

During a recent play date, my daughter and her friend wanted to bake cookies. They thought these gingerbread cookies looked like fun, but unfortunately the dough had to sit in the refrigerator for an hour before baking. By the time they were ready to be rolled, the kids had lost interest, and it was up to me to cut the cookies.

GINGERBREAD COOKIES

1/2 cup unsalted butter, softened
3/4 cup dark brown sugar
2 eggs
1/2 cup molasses
3 3/4 cups flour, plus extra for work surface
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Using an electric mixer at low speed, cream together the butter and sugar until thoroughly combined. Add the eggs and molasses and mix until incorporated. Sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt. Add the dry ingredients to the butter mixture and combine.
Wrap dough in plastic wrap and chill in the refrigerator for 1 hour, or until firm.
Heat oven to 350F. Line cookie sheets with parchment paper.
Allow dough to sit at room temperature until pliable, about 15 minutes. Take about 1/2 cup of dough at a time and roll it out on a floured surface until about 1/8 inch thick. Cut out shapes with cookie cutters.
Bake for 10 minutes or until just brown around the edges. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Great Cookie Book, 2010
www.nordicware.com/…great-cookie-book/0817AC5C-4B64-11E0-B8E…‎

RUM SPIKED GINGER BEER COCKTAILS and GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS and ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING and PORK CHOPS WITH PEAR AND GINGER SAUCE and GINGERED GREEN BEANS and EASY GINGERBREAD and GINGER OAT CRUNCH

17 Sunday Nov 2013

Posted by Ceri Wilkin in Cocktails, Dessert, main, Salad, Soup

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Tags

bacon, dinner, ginger, gingerbread, green beans, parmesan, parsnip, pear, pork chops, rum, side, sweet

I have been on quite a ginger kick lately – I didn’t realize it until I had gathered my recipes from the past week to sit down and write them – sweet to savory, cooking for dinner parties, family, and friends, I pretty much covered everything!

RUM SPIKED GINGER BEER COCKTAILS

In a pitcher, combine 6 ounces of dark rum and 1/4 cup fresh lime juice. Refrigerate. Add two 12 ounce bottles of chilled ginger beer and divide among glasses.
Garnish each with a lime wedge.
Enjoy!

Recipe adapted from Every Day with Rachael Ray
www.rachaelraymag.com/recipes/‎

GINGER PARSNIP SOUP WITH BACON PARMESAN CRISPS

1 onion, chopped
2 celery ribs, chopped
1 tablespoon olive oil
1 tablespoon grated fresh ginger
2 tablespoons maple syrup
14 ounces of chicken broth
1 pound of parsnips, peeled and chopped
1/4 to 1/2 cup of half and half
salt and pepper to taste
Bacon Parmesan Crisps – recipe to follow

Saute onion and celery in hot oil in a saucepan over medium heat, 5 to 6 minutes or until tender. Stir in ginger and maple syrup, and saute for 1 to 2 minutes. Stir in broth and parsnips, cover and bring to a boil over medium high heat.
Reduce heat to medium low, and simmer for 18 to 20 minutes or until parsnips are tender. Remove from the heat and let cool for 10 minutes.
Process parsnip mixture with an immersion blender until smooth. Stir in half and half, cook over low heat for 2 to 4 minutes or until thoroughly heated. Season with salt and pepper to taste.
Serve with Bacon Parmesan Crisps.

BACON PARMESAN CRISPS

French baguette slices, 1/2 inch thick
olive oil
slices of parmesan cheese
cooked bacon slices
salt and pepper to taste

Heat oven to 400F. Arrange bread slices on a baking sheet, drizzle with olive oil, bake for 5 to 8 minutes, until lightly browned.
Place a piece of cheese and a third of a slice of bacon on each bread slice, season with salt and pepper to taste.
Bake for 5 minutes.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com/food/‎

ARUGULA PEAR SALAD WITH SMOKED PROVOLONE AND GINGER PEAR DRESSING

1/4 cup plus 2 tablespoons ginger and pear preserves
1/2 cup pear infused white balsamic vinegar
1 shallot, diced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
4 to 6 cups arugula
2 pears, cut into wedges
8 slices of smoked provolone cheese
1/4 cup chopped toasted walnuts

Process the ginger pear preserves, vinegar, shallot, mustard, salt and pepper in a food processor, 30 seconds to 1 minute or until smooth. Pour olive oil in, processing until smooth.
Transfer to a bowl, set aside.
Place arugula on serving plates, top with pears, provolone and walnuts.
Drizzle with vinaigrette.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

PORK CHOPS WITH PEAR AND GINGER SAUCE

5 pork chops
salt and freshly ground black pepper to taste
2 teaspoons oil
3 tablespoons apple cider vinegar
2 tablespoons sugar
2/3 cup white wine
1 cup chicken broth
1 pear, peeled, cored and sliced lengthwise
1 tablespoon grated ginger
6 green onions, thinly sliced
2 teaspoons cornstarch, mixed with 2 teaspoons of water

Season pork with salt and pepper. Heat oil in a large non-stick skillet, over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate to keep warm.
Add vinegar and sugar to the pan, stir to dissolve the sugar. Cook over medium-high heat for about 10 to 20 seconds, until the syrup turns a dark amber color. Pour in the wine and bring to a simmer, stirring. Add broth, pears and ginger, bring to a simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add green onions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan, turn to coat with the sauce.
Enjoy!

Recipe adapted from The Morning News, January 2005

GINGERED GREEN BEANS

2 pounds whole green beans, trimmed
6 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper
salt

In a large pot of boiling salted water, cook the beans until crisp tender, about 4 minutes. Drain the beans and pat dry.
In a large skillet, heat the olive oil. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Stir in the ground ginger and crushed red pepper, then add the beans. Season with salt and stir fry until the garlic is lightly browned and the beans are tender, 2 to 3 minutes. Transfer the beans to a platter and serve.
Enjoy!

Recipe adapted from Food and Wine, December 2010
www.foodandwine.com/recipes‎

EASY GINGERBREAD

1 teaspoon powdered ginger
1 1/4 cups flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 egg, well beaten
1 teaspoon baking soda
1/2 cup boiling water

Heat oven to 350F.
Grease a loaf pan.
Sift ginger and flour together. In a large bowl, beat the butter and brown sugar until well combined. Add flour mixture and blend well. Beat in molasses and egg.
Dissolve baking soda in boiling water, add to batter and mix well. Pour into prepared pan, and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2003
www.arkansasonline.com/news/features/food/‎

GINGER OAT CRUNCH

150 grams of butter
1 tablespoon golden syrup
1 cup brown sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup self raising flour
2 teaspoons ground ginger
GINGER ICING
125 grams butter
1 tablespoon golden syrup
1 1/2 cups icing sugar
2 teaspoons ground ginger
40 grams of crystallised ginger

Heat oven to 180C.
Melt together butter, golden syrup and brown sugar. Mix all dry ingredients together in a bowl, pour over butter mixture and stir thoroughly. Press mixture into a 19 by 26 centimeter tin, well greased.
Bake for 20 minutes until a light golden color. Allow base to cool until just warm.
TO MAKE THE GINGER ICING
Melt butter and golden syrup, mix in icing sugar and ginger to make a smooth icing, adding extra icing sugar if needed. Spread icing over base.
Chop crystallised ginger and scatter over icing. Allow to set and then cut into pieces.
Enjoy!

Recipe adapted from New Zealand Womans Weekly, July 2010
http://www.nzwomansweekly.co.nz

Gingerbread Waffles

11 Tuesday Dec 2012

Posted by Ceri Wilkin in Breakfast & Brunch, Holidays

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Tags

gingerbread, waffles

I love those quiet mornings, when I can actually take the time to fulfill from scratch my kids breakfast requests. Although they didn’t exactly ask for their waffles to be gingerbread, I thought it was a wonderful way to celebrate the season, and a beautiful morning.

GINGERBREAD WAFFLES

4 eggs
1/3 cup sugar
1 cup molasses
1 cup buttermilk
3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup unsalted butter, melted

With an electric mixer, beat the eggs until they are light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.
In a separate bowl, mix together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.
Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with toppings of your choice.
Enjoy!

Recipe adapted from Family Fun, April 2010
https://familyfun.go.com/…fun/…/familyfun…/familyfun-april-2010/ …

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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