cleverchickadee


GingerPop, a Recipe by quornflour

#foodporn #foodie #snack #eattherainbow #paleo GingerPop Ok try this: In a 5qt Dutch oven (or stovetop crank popper), melt 2-3 tablespoons coconut oil (enough to cover the bottom) Add 1/2 teaspoon dried ginger and stir into the oil Pour popcorn kernels to cover the base of the Dutch oven and pop As soon as it is done drizzle 1 teaspoon of grade B maple syrup over popcorn and 1/4 teaspoon of salt and toss it Give it a minute or two and then enjoy.



Black Chocolate Ginger Cookies, a Recipe by quornflour

#recipe #nomnom #food #cookie #backing #quornflour

I am sure I have mentioned it before, I am a big fan of ginger and chocolate. Especially since I discovered that Hershey’s chocolate baking powder also comes in “Special Dark”. It’s almost black, it is amazing.

I figured since the Dark Chocolate Ginger Cake I made a while back was such a hit, I would try making some chocolate ginger cookies.

I also happened to have my kitchenaid mixer out after having made Strawberry Rhubarb sorbet, so I swapped out the bowl and the mixer thing and went to work.

Heat your over to 375◦.

Toss these into the mixer in the order below, give the mixer time to mix thoroughly before adding the next.

  • 1 ¼ cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon ginger powder
  • ¾ cup hershey’s special dark baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • 2 cups dark chocolate chips
  • 1 cup chopped candied ginger (chop it into pieces about the size of chocolate chips)

Place ping pong ball size balls of dough on parchment paper covered cookie sheet about 2 inches apart.

Bake for 8 minutes and let cool on a rack.

Enjoy.



French Monkey Toast – a recipe by quornflour

#nomnom #food #foodie #recipe #MonkeyBread

Monkey bread is a nice and gooey treat for when you want something sweet. It isn’t dissimilar to cinnamon rolls so I figured that I would make some and use the leftovers – yeah, I had leftovers, though my niece would have loved to prevent that from happening.

I started out by making Monkey Bread, there are recipes all over the internet, but I always find myself adjusting the recipe because they seem to always have far more sugar than you actually need, plus as I cannot leave well enough alone I add a little something here and there. So here is my recipe:

  • 2 Cans Exploding Biscuits (Pillsbury biscuits from a can)
  • 2/3 Cups Brown Sugar
  • 2/3 Cups White Sugar
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Ground Cardamom
  • ¼ Teaspoon Ground Cloves
  • 1 Teaspoon Salt
  • 2/3 Cups Melted Butter

You are going to need a Bundt pan for this, if you do not have one 2 loaf pans should suffice in a pinch.

  1. Grease up your Bundt pan
  2. Heat your oven to 370
  3. In a large mixing bowl mix together your brown sugar, white sugar, spices and salt
  4. Remove the exploding biscuits from the can and slice each biscuit into 6-8 pieces
  5. Roll each piece in the sugar mixture covering the piece in the sugar mixture and place in the Bundt pan
    1. Make sure you are evenly distributing them
    2. Once you have used the first can of biscuits, sprinkle about ¼ cup of the sugar mixture over the top and then continue with the second can
  6. When you run out of biscuit pieces, evenly pour any excess sugar around the top of the biscuits
  7. Next pour the melted butter over the top distributing it as evenly as possible
  8. Let bake for 45 minutes
  9. When you pull it out of the oven, let it cool for about 10 minutes and then flip it onto a plate

When it is cool enough to touch without burning your hands it is ready to eat, simply by pulling off the little pieces.

Now, why stop there?

Instead of pulling it apart, let it cool completely, (or cut it in half, serve half warm and put the other half away for later and let cool).

For the French Toast mixture you will need:

  • 2 Eggs
  • ¼ Cup Unsweetened Plain Almond Milk
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Almond Extract
  • 1 Tablespoon Grade B Maple Syrup
  • ½ Bunt Pan Monkey Bread (or if you use loaf pans one loaf) sliced into ½”-1″ slices
  • Spray Oil

     

  1. Mix the ingredients together well, beating the eggs until everything is uniform in look
  2. Heat a griddle to medium heat and spray with oil
  3. Dip the monkey bread slices into the egg mixture and cook each side until you have a little golden brown on each side
  4. Serve warm with maple syrup, berries and butter


Alexz’ Chocolate and Peanut Butter Chip Ice-Cream Sandwiches: a recipe by quornflour

#nomnom #food #foodie #cookies #recipe

My niece Alexz came to visit me for her spring break. It was fun exploring some new spots with her and just hanging out.

We cooked a bit, she cracked me up with her disbelief that corn could be cooked without a microwave (it really seemed corn specific, everything else made sense). She reminded me of her mother who about 10 years ago, when she learned I did not have a microwave she offered to buy me one, in the event it was an expense thing.

One of the things we made were Chocolate and Peanut Butter Chip Ice-Cream Sandwiches. Alexz made the cookies, which were delicious, even if the 4H method of cracking an egg was crazy funny…

Here are the ingredients for the cookies:

  • 1 Cup Vegetable Shortening
  • 2/3 Cup White Sugar
  • 2 Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Cup Brown Sugar
  • 1 Cup Whole Wheat Flour
  • 1¼ Cup Unbleached White Flour
  • 1 Teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 Cup Peanut Butter Chips
  • 1 Cup Hershey’s Special Dark Chocolate Chips

 

  • Start out by heating your oven to 370◦
  • In a large mixing bowl, mix together shortening and white sugar until fluffy
  • Add eggs and vanilla extract, mixing thoroughly
  • Mix in brown sugar
  • In a separate bowl, mix together the flour, salt and baking soda
  • Slowly add to the wet ingredients and mix forming a dough
  • Add chocolate and peanut butter chips, mix until they are more or less evenly distributed
  • On a cookie sheet lines with parchment paper, place 2 tablespoon balls of dough about 2-3″ apart
  • Bake for 9 minutes
  • Transfer from baking sheet to cooling rack and let cool

If you want to make ice-cream sandwiches, simply put about 2 tablespoons of ice-cream between 2 cooled cookies and enjoy!

 

 



Dark Chocolate Ginger Cake, a Recipe by quornflour

This weekend it was my friend’s birthday. The plan was to go out to dinner with his twin sister and her family and I wanted to make a cake. I like making cake.

I originally was going to make a Mexican Hot Chocolate inspired cake, but on the drive home from the grocery store, the plan morphed and what resulted was quite certainly the crowning achievement of my cake baking to date.

I needed a few ingredients, so I popped into my favorite grocery store in Saint Paul: the Mississippi Market.

One of the things I was looking for was something to top the cake with, I wanted something with a kick, but I wasn’t entirely certain what. As I stood staring at the candy bars trying to find a hot pepper chocolate bar and being unsuccessful, all the crystalized ginger was yelling at me. Everywhere I looked, ginger this, ginger that, ginger in chocolate, chewy ginger, crystalized ginger… Now my friend’s favorite flavor is ginger… so I grabbed a bar and headed to the check out.

As I was driving home, rocking to some random tune on the Current, it hit me. Of course, a ginger chocolate cake. Duh!

It take a little preparation, but trust me, it is all so worth it.

Here is what you will need:

  • Cake:
  • 3 tablespoons dried ginger powder
  • 1 teaspoon of dried cayenne powder
  • 2/3 cups of canola oil or similar
  • 2 teaspoons of white vinegar
  • 2 cups of room temp dark roast coffee (brewed)
  • 3 cups of flour
  • 2 cups of sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 6 tablespoons of Hersey’s® Special Dark baking powder
  • ½ teaspoon of nutmeg
  • ½ teaspoon of cinnamon

Heat your oven to 350◦F

In a double boiler heat the oil and add the ginger and cayenne pepper, this will help bring out the flavor of the spices, set it aside to cool back to room temperature.

Once it is room temperature add the vinegar, coffee and mix well.

In a separate bowl combine the remaining dry ingredients and mix well.

Combine wet and dry together and pour into a very well-greased Bundt cake pan (will also make 2 10″ rounds).

Place in the oven for 55 minutes remove when a toothpick comes out dry. (If using rounds about 35 minutes should be enough).

Remove the cake from the pan and let cook on a rack.

Once it is cool you will want to make a glaze, for this you are going to need:

  • 1/3 cup of salted butter or salted butter spread
  • ¼ cup of Hersey’s Special Dark baking powder
  • 1 tablespoon of powdered ginger
  • 1 ½ cups of powdered sugar
  • ¼ cup of Reed’s Extra Ginger Brew
  • 1 chopped crystalized ginger and chocolate bar, chopped (freeze it and chop it then store it in the freezer until you are ready for it)

In a double boiler melt the butter and add the chocolate and ginger and mix thoroughly

Pour butter mix over the powdered sugar and add the ginger brew to thin it out and make it pourable.

I let it sit for a minute or 3 to cool and thicken so it does not just all drip off the cake.

Get the chopped candy bar out of the freezer.

Pour the glaze over the cake and top with half the candy bar, then pour more glaze over top and then top with the rest of the bar.

Enjoy.



Simple Baked Apple: a Recipe by quornflour

Yesterday, at work we were talking about apple strudel, which then lead to a conversation about how easy it is to make. There are a number of ways to make them; one of my favorite ways is super simple and simply delicious. It is also a great recipe because you can easily make it for one person and for many.

Listed below is for one large apple but can easily also be used for two small apples.

You will need:

  • 1 large apple
  • 2 tablespoons brown sugar
  • 2 teaspoons of butter
  • 1/8th teaspoon of cinnamon
  • ¼ cup of “old fashioned” oats

If you are making this for just one or two people you can bake them in an oven safe mug, ramekin or other small oven safe dish. Here I used a small glass oven safe Pyrex dish. If you are making this for a larger number of people you can also put them together in a baking pan.

  1. Heat your oven to 400°
  2. In a bowl combine butter, sugar and cinnamon until completely mixed

  1. Add oats

  1. Core your apple, if you do not have an apple corer you can use a basic peeler if it does not have a guard on it
  2. Place your apple in the baking dish

  1. Pack the sugar, butter, oat mix into the hole, any remainder can go around it

  1. Bake for about 45 minutes to an hour (it will depend on the size of the apple) – basically you want to bake it until the apple is soft enough to poke with a bamboo skewer without much force

Enjoy warm. You can also top with ice cream or brie cheese.



Banana Bread: a Recipe by quornflour

I never seem to be able to get to bananas before they brown. Once they go brown they are too sweet. I picked up a few bananas last week and then things just got crazy and once again they browned before I thought about it.

As the sweet smell wafted through my apartment, I figured I should make some banana bread.

I cannot eat much soy, so I try to switch out my oils to non-soy based oils and fats. One of those common soy fats is brand named Crisco (vegetable shorting). A good swap out for Crisco is coconut oil. Coconut oil is a saturated fat, that in years back got a bad rap for being a saturated fat but is now looked at as a healthy fat because of the way your body digests it.

Anyway, my 84 year old friend gave me this recipe and then I swapped it out. Switching out the oils worked great.

Here is what you need:

Wet:

  • ½ Cup of Coconut oil
  • 1 Cup of sugar
  • 2 eggs
  • 4 medium sized browned bananas (mashed)

Dry:

  • 2 Cups of flour
  • ½ teaspoon of salt
  • 1 teaspoon baking powder
  • 1 teaspoon of baking soda

Other:

  • ½ Cups of walnuts or pecans broken into small pieces (optional)

Here is what you are going to do:

  1. heat your oven to 350⁰
  2. in a large bowl fluff the sugar and the coconut oil until it is thoroughly mixed

  1. add the eggs and beat the eggs into the oil and sugar
  2. add the smashed bananas
  3. in a smaller bowl combine and mix the dry ingredients (save for the nuts)
  4. add the dry ingredients and mix in a little
  5. add the nuts and finish mixing completely

  1. grease (with coconut oil) your bread pans, I like the small ones, but you can also use a regular side loaf pan
  2. pour your batter into the pans
  3. bake for 45-60 minutes (depends on the pan size, the smaller ones take less time)
  4. remove when they are browned on top and you can poke them with a toothpick and it comes out clean

Serve warm or room temperature, it is super delicious with cream cheese!




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