#winter foods ginger

[fullcravings]

Gingerbread Brownies

[sweetoothgirl]

Orange and Espresso Soft Gingerbread Cookies

[julieterbang]

_kirilova_kat

[vegan-yums]

Creamy Carrot Ginger Soup

[certifiedceliac]

Gingerbread Shortbread (via Fearless Dining)

[laura-bitoni]

Chocolate Coconut Cake, SHARING THE RECIPE!

ingredients:

For the dough :

2 cups flour 1.5 cups of sugar 1 teaspoon of soda 1 teaspoon of baking powder 5 tbsp. heaping tablespoons of cocoa 2 large eggs 1 cup milk 1 teaspoon vanilla sugar 1/3 cup vegetable oil

Method :

cup boiling water not sure about the quality of the paper, it is better to lubricate it with oil). Preheat the oven to 180 C. Prepare two containers – a large one and a smaller one.

In a small one – mix all the dry ingredients (the first five in the list). In a larger bowl, lightly beat the eggs, and add vegetable oil and vanilla sugar.

Then alternately add flour and milk, mixing, starting, and ending with flour.

At the very end, pour in a glass of boiling water and mix again quickly. Get a liquid dough.

Pour it into a mold and bake at 180 C for 40 minutes (check with a toothpick near the end – it should come out dry or with a few wet crumbs, but do not overdry at the same time). The biscuit doubles in size!

Making cream

For cream:

1 can of condensed milk with sugar 2 yolks 2 tbsp. tablespoons butter 100 g coconut flakes

Method :

Mix everything in a saucepan with a thick bottom and boil, constantly stirring with a spoon, over low heat for about 5 minutes (no more – it will be too thick). Make sure the yolk doesn’t curl. It turns out thick coconut cream. Cut the cooled cake into two cakes and coat with cream, decorate with chocolate icing.

[bughead-in-the-comics]

From Give and Take, Archie Comics Digest #258 (2009).

[comfortspringstation]

Winter Flavors & Dishes

[tinyshe]

Trying to get back in the saddle / back on track with the winter pantry. Finding great prices in bulk produce helps me start again.

Some fragrant back garden lemons with the most softest and smooth rinds *pop* in the dehydrator; they will be welcomed addition to tea this winter;

the least of the red fleshed apples, laying it in beside; they will be designated into snack mix for the trail or book bag;

that humongous bag of carrots got whittled down with the mandelon slicer aka ‘madame veggie guillotine’ and their bits and pieces laid low in the trays of the dehydrator -- so tempted to salt them down for carrot chips!

I have a recipe I want to try out for gingered carrots & cauliflower pickles:

Pickled Cauliflower & Carrots

Author Be Fed Again

Ingredients

1 head cauliflower cut into 1 inch florets (about 4 cups)

8 ounces fresh carrot chips about 2 cups

1 teaspoon pickling spice

1 teaspoon mustard seeds

2 cups apple cider vinegar

5 cloves garlic peeled and rough chopped

1/2 inch fresh ginger peeled and rough chopped

1/2 small yellow onion thinly sliced

1/2 cup sugar

2 Tablespoons kosher salt

1 teaspoon flack peppercorns

1/4 teaspoon red pepper flakes

1 cup water

Instructions

Fill a large soup pot at least half way with hot water. Please a steamer strainer or round baking rack on the bottom of the pot. You do not want the jars to touch the bottom surface of the pot. The water will need to cover the size of jars you are using by 2 inches when submerged. Heat water to a rolling hot simmer.

In a small saucepan, combine the bottom 10 ingredients, reserving the cauliflower and carrots for later. Bring brine to a boil and let boil for 1 full minute.

Pack the cauliflower and carrots into clean, hot pint jars. Set aside.

Set a fine mesh strainer over a medium sized bowl. Pour brine over strainer and into bowl. Discard the solids. Immediately ladle the hot brine over the vegetables, leaving a 1/2 inch headspace in the top of the jars. Remove any air bubbles by slowly raising and lowering a chopstick or wooden skewer. Wipe the jars' lids with a damp cloth before putting on the lids. Secure the lids until tight. Slowly lower the jars in the hot simmering water, and process for 10 minutes. Remove from the hot water bath, and rest on towels for at least an hour before moving. Store for at lease 2 days, but preferably 7 days before serving. Store in refrigerator after opening.

[fullcravings]

Spiced Maple Butter Cookies

[sweetoothgirl]

Brown Sugar Sage Ginger Paloma

[julieterbang]

seleniya18

[sunlightpeach]

[certifiedceliac]

GF/DF Pumpkin Cobbler (via What Molly Made)

[yootoon]

Creamy Butternut Squash Soup with Fresh Ginger and Quinoa A warming, gluten-free meal for chilly winter evenings is creamy butternut squash soup with fresh ginger and quinoa. 1 piece fresh ginger peeled and grated, 1 butternut squash - peeled seeded and cubed, 1 cup quinoa, 1 tablespoon butter, 1 teaspoon ground cumin, salt and ground black pepper to taste, 1 tablespoon olive oil, 4 cups chicken broth, 2 cups water, 1 onion chopped