cleverchickadee


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.



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.



Kickin’ Cranberry Chutney: a Recipe by quornflour

One of my very most favorite things about holiday food is cranberries. I freaking L-O-V-E love them.

I like cranberry juice ok, but I love cranberry sauce. So much in fact I buy them and put them in the freezer so I have them months later. I make tons of extra cranberry sauce and can it so I can enjoy it in the summer. I even eat the canned stuff.

The other day when we were sitting around talking about having a charity lunch with the theme east meets west, I offered to make cranberry chutney. Ok, I also offered to make Curry Mussels, which are delicious, but since I already made them, it was not going to make much of a new recipe blog post.

I remember making some form of a cranberry chutney when I was in middle school maybe, but I wanted something with more of a kick, so here goes.

Remember I made this for a charity lunch, so I made a lot.

  • 24 oz (2 bags) of cranberries – frozen
  • 2 oranges
  • 1 lemon
  • 1 cup of sugar
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cumin

You also need a blender or a food processor…

Zest the orange and the lemon, trim off some of the pith, you don’t need to remove it all, and if your fruits aren’t too pithy you don’t need to bother with it.

Then everything in the blender (or food processor) and whirr it up.

It is tart and sweet and then leaves a little kick at the end.



Most Delicious Apple (Pie) Sauce by quornflour

Ok, so I only going to share this because my dear friend Missy asked me to post some Thanksgiving, holiday, fall foods. So you can all thank her for this. Else it would have remained a secret for ever and ever.

Now, apple sauce is one of those things that is really quite easy to make. Take some fresh delicious apples, stick them in a pot, turn the heat on medium and let them slowly turn to mush. Easy and delicious.

This is not that apple sauce, this is some most delicious apple sauce that you might lose track of time and forget to make your gingersnaps…

You are going to need a giant bag of apples, like 12 quart bag worth of sauce or pie apples (the farmers market or grocer can tell you which ones are best a present) and a 10 quart pot. Basically, because the apples reduce so much having them start overflowing is not going to be an issue.

Cut the apples in quarters, you are going to use a ricer later on, so you can leave the seeds and skins on and put them in your pot with a ½ Cup of water to start the heating process.

Add:

  • 1 C candied ginger
  • 1 C brown sugar (packed)
  • 6 cinnamon sticks
  • ½ cup spiced rum (the alcohol will burn off if you are concerned about giving this to children, or you can just tell the kids it isn’t for them and they can just deal with that)
  • 1 C Amish Rolled salted butter… yes you read that right, butter.

Now, you do not necessarily want to just use any old butter, if you cannot find Amish butter, then Kerry Gold will suffice, though the Amish butter is the best, it is a wonder they do not all die off of heart disease on account of just how delicious it is.

On medium heat, let them cook down, keep an eye and must them down now and again until you can fit the lid on. Stirring occasionally, let them cook down.

Once they are mush, use a ricer to get out the giant chunks of things, really, you could also just throw it in the blender too.

I sent this to a friend of mine who opened it, “just to try a taste”, next thing she knew it was gone. I can tell you I was overjoyed at the end of a crap day to find the last jar in a pile of other goodness I Had canned, so can this and hide some, or use it as a gift, because seriously, it is some good stuff.




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