#ground ginger

[askwhatsforlunch]

Spiced Coconut Bavarois

This festive, albeit light, Spiced Coconut Bavarois makes a delicately boozy and delightfully aromatic dessert to eat on New Year's Day --like we did!-- or to end any Sunday Lunch, really! Have a good one!

Ingredients (serves 6 to 8):

5 leaves gelatin

400 millilitres/13.5 fluid ounces coconut milk

6 large egg yolks

1 1/2 cup caster sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Tonka Bean

2 tablespoons white rum (like Guadeloupe's Damoiseau)

400 millilitres/13.5 fluid ounces coconut cream (very cold)

half a fresh, ripe, sweet pineapple

a quarter of a small, ripe pomegranate

Place gelatin leaves in a small bowl of cold water, to soak. Set aside.

Pour coconut milk in a large saucepan, and bring to a simmer over a medium flame.

Meanwhile, combine egg yolks, caster sugar, ground ginger and ground cinnamon in a medium bowl. Grate in about 1/4 teaspoon Tonka Bean.

Whisk energetically until mixture becomes pale yellow and fluffy, and falls from the whisk like a ribbon.

Once the coconut milk is just simmering, gradually pour it into the egg yolk mixture, whisking until smooth and perfectly blended.

Pour mixture back into the saucepan, and return over a medium heat. Stir with a wooden spoon, until mixture thickens like a custard, and coats the wooden spoon, for about 10 minutes.

Thoroughly squeeze the water out of the gelatin leaves, and stir them into the hot coconut custard until completely melted. Stir in the rum, and remove from the heat.

Allow to cool completely.

Rinse a pudding basin under cold water, and fit it with cling film, letting it overhang on the edges. Set aside.

Pour cold coconut cream into a medium bowl, and beat with an electric mixer, gradually increasing speed to high, until soft peaks form. Continue beating on high speed, until stiff peaks just from.

Gently fold in coconut whipped cream, one third at a time, into cooled rum coconut custard, until well-combined and no white streak remains.

Gently spoon mixture into prepared pudding basin, folding the cling film on top. Place in the refrigerator, and chill, at least 12 hours to overnight.

Just before serving, cut slices of fresh pineapple, removing the hard core, and halving them.

Release pomegranate seeds from the fruit, removing any white skin.

Gently upturn coconut bavarois onto serving plate, and carefully remove cling film. Garnish with pineapple slices and pomegranate seeds.

Serve Spiced Coconut Bavarois with chilled Champagne!

[fieriframes]

[IT IS TASTY. FRESH SPICES. VERY FRESH. BUT YOUR VERY FLESH SHALL BE A GREAT POEM. GINGER, GROUND GINGER. THAT'S FUNNY. I PUT GINGER IN MINE. LEMON PEPPER. NOW THAT'S AN INTERESTING ONE.]

[what-marsha-eats]

From "Big Mama's Big Black Pot" by Ethel Dixon

[rubys-kitchen]

Pumpkin Chocolate Chip Bread

Chef’s Notes: Batter tastes pumpkiny. I don’t taste it as much once baked, but it is a nice bread with a crunchy crust.

Did I actually overbake it? Is it dry?

Ingredients

Cooking spray

8 tbsp (1 stick) unsalted butter, melted

1 cup white sugar

1 cup pumpkin puree (I roasted a pumpkin and took out the insides instead of using a can puree)

1/4 cup sour cream

2 large eggs

1 tsp pure vanilla extract

2 cup all-purpose flour

1 tsp ground cinnamon

1 tsp baking soda

3/4 tsp Kosher salt 

1/2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp ground nutmeg

3/4 cup mini chocolate chips

Instructions

0. Preheat the oven to 350°F.

1. Line a 9x5x3-inch loaf pan with parchment paper, then grease with cooking spray.

2. In a large bowl using a hand mixer, beat melted butter, sugar, pumpkin puree, sour cream, eggs, and vanilla.

3. In a different medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.

4. Gradually add dry ingredients to wet ingredients until just combined.

5. Fold in chocolate chips, reserving 2 tablespoons for topping the loaf

6. Transfer batter to prepared pan. Smooth top with an offset spatula and sprinkle with remaining chocolate chips.

7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour to 1 hour 20 minutes, covering the top with a foil tent after 1 hour if the top appears to be getting too dark.

I recommend the tenting, even if it’s not brown yet

8. Let cool for 15 minutes before removing from the pan and slicing.

[relax-be-breathe]

These pumpkin muffins, which are healthy, delicious, and quick to prepare, can be made using oat flour.

[yashshreeseosworld]

Authentic Indian Flavors from the Best Online Spice Store

Discover powdered perfection at your spice store near me! Shop hing powder, ground coriander, ground ginger, ground turmeric, and roasted ground cumin today!

[acutedigital]

Authentic Indian Spices - Spice Store Near Me | Wabhai

Discover the finest Indian spices at Wabhai, your trusted spice store near me. Experience authentic flavors and cultural richness delivered to your doorstep!

[sneakyguacamole]

Dumpling filling meatloaf with sweet potatoes and quickles

Via Hot Sheet. I appreciate this isn’t my most appetizing photo, but it really is delicious, especially with the bright quickles. 1/4 cup (60 ml) hoisin sauce 1 tbsp Chinese light soy sauce 1 tbsp honey 1 tsp ground ginger 1 tsp garlic powder 2 lbs (907 g) ground pork or dark meat turkey One 14-oz (397 g) package firm tofu, squeezed in cheesecloth and finely crumbled 1/2 cup (50 g) finely…

[leannacarr]

Sauces and Condiments - Easy Steak Marinade

It takes only a few minutes to prepare this simple marinade for steak. Use when preparing flank steak for grilling.

[wrighteric]

Sauces and Condiments - Easy Steak Marinade

It takes only a few minutes to prepare this simple marinade for steak. Use when preparing flank steak for grilling.

[santinoelliott]

Cakes - Easy Gingerbread Wedges A simple gingerbread recipe made from baking mix. A great last minute dessert!

[fieriframes]

[All spice, ground ginger, white pepper.]

[what-marsha-eats]

Apple Pie with Coffee-Cake Crumble

To represent New York, aka the Big Apple, Stacey Mei Yan Fong created two versions of her apple pie recipe -- a large traditional 10-inch pie as well as multiple individual pies. This recipe is from Fong's cookbook 50 Pies, 50 States.

Active time: 30 minutes Bake time: 1 hour Total time: 2 hours 30 min Makes: 10-inch pie

Ingredients All-Butter Crust, homemade or preferred store bought, rolled out, fit into a greased10-inch pie pan, crimped, and frozen

Filling 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 7 Granny Smith apples (about 1 pound), peeled, cored, and cubed 2 teaspoons lemon juice

Crumble topping 1 cup packed light brown sugar 2 cups all-purpose flour 2 teaspoons ground cinnamon

1/2 cup (1 stick) unsalted butter, softened

Directions

Make the filling: Combine the granulated sugar, brown sugar, flour, cinnamon, ginger, and nutmeg in a large bowl. Stir to combine. Toss the cubed apples in the lemon juice and coat with the spice mixture. Set aside.

Make the topping: In a large mixing bowl, stir together the brown sugar, flour, and cinnamon to combine. Add the softened butter and mix until it resembles coarse breadcrumbs.

Fill and bake the pie: Preheat the oven to 375 F. Fill the crust with the filling and top with the crumble topping. Bake on a baking sheet on the center rack for 1 hour, rotating the pie 90 degrees every 15 minutes, until golden brown. Allow to cool for at least 1 hour before serving. Enjoy à la mode or with the strongest cup of coffee you've got while "New York, New York" blares loudly!

Version 2: Mini Apple Pies with Coffee-Cake Crumble

Active time: 3 hours Bake time: 6 hours Total time: 13 hours Makes: 150 3-inch mini pies

Ingredients Crust All-Butter Crust x 7, rolled out 1/4-inch thick and cut into 150 3-inch rounds, or preferred store bought crust

Filling 2 1/2 cups granulated sugar 2 1/2 cups packed light brown sugar 1 cup all-purpose flour 5 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground nutmeg 35 Granny Smith apples (about 5 pounds), peeled, cored, and diced 5 tablespoons lemon juice

Crumble topping 1 1/2 cups packed light brown sugar 1 1/2 cups all-purpose flour 1 1/2 tablespoons ground cinnamon 3/4 cup (1 1/2 sticks) unsalted butter, softened

Directions

Make the filling: Combine the granulated sugar, brown sugar, flour, cinnamon, ginger, and nutmeg in a large bowl and stir to combine. Toss the diced apples in the lemon juice and coat with the spice mixture. Set aside.

Make the topping: In a large mixing bowl, stir together the brown sugar, flour, and cinnamon to combine. Add the softened butter and mix until it resembles coarse breadcrumbs.

Fill and bake the pies: Preheat the oven to 375 F. Fit each cup of the muffin tin with a dough round. Fill each with about 1/4 cup filling and top with about 2 tablespoons crumble topping. Bake for 25 to 30 minutes, until golden brown.

Repeat until all dough, filling, and topping are used. Keep dough rounds in the fridge in between batches to keep them nice, cool, and workable. After baking, allow to cool for at least 1 hour before removing from muffin tin. Enjoy!

[rubys-kitchen]

Pumpkin Pie (from a pie pumpkin)

Chef’s Notes: Per my taste testers: it’s really good; not too sweet. I think it’s rustic, and very simple.

Ingredients

1 1/3 cup pumpkin (from a pie pumpkin)

14 oz can sweetened condensed milk

1 large egg

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1 cup hot water

9” or 10” graham cracker crust pie shell

Instructions

0. Preheat oven to 350°F

1. Cut the pie pumpkin in half. Remove seeds and stringy bits

2. On a foil-lined baking sheet, place pumpkin halves cut-side down. Roast for 1 hour.

3. Let pumpkin halves cool

4. Scoop out flesh and mash until smooth

5. Preheat oven to 375°F

6. Mix 1 1/3 cup pumpkin, sweetened condensed milk, egg, cinnamon nutmeg, ginger, coves, and the 1 cup hot water together.

7. Pour into a prepared pie shell. Fill only until the pie shell is full, maybe leaving a bit of room at the top

If you go with 9”, you will have leftover filling, so be careful

If desired, you can also place a foil-lined baking sheet underneath the pie shell to use in the oven, to catch any spillover

8. Bake at 375°F for 55 to 65 minutes. Let cool.

[wellsrachael]

Sauces and Condiments - Easy Steak Marinade

It takes only a few minutes to prepare this simple marinade for steak. Use when preparing flank steak for grilling.

[yashshreeseosworld]

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