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Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: ginger

“Senioritis” has hit pretty hard this semester — I’ve often joked that I’m “as slow as molasses” lately.

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 Though it’s been a little tricky to stay motivated with graduation quickly approaching and the beautiful spring weather we’ve been experiencing, finals are still around the corner and there are many late nights at the library still ahead. I don’t know about you, but study snacks help my concentration infinitely — however, I wanted to make something that wouldn’t leave me feeling completely guilty and sugar-high.

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And thus, I recently made Vegan Molasses Cookies — they’re excellent.  They’re chewy and spicy, and taste best when completely cool (if you can wait that long, haha). 

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Vegan Molasses Cookies – A Dash of Soul 
Ingredients
  • ⅓ c. Earth Balance, melted
  • ½ c. sugar
  • ¼ c. brown sugar, packed
  • ⅓ c. blackstrap molasses
  • 2 t. vanilla extract
  • 2 T. soy milk
  • 2 c. all-purpose flour
  • 1 t. ginger
  • 1 t. cinnamon
  • ½ t. cloves
  • ½ t. allspice
  • 2 t. baking soda
 
Instructions
  1. In a medium sized mixing bowl, cream together the vegan butter and sugars with an electric mixer until smooth and well blended.
  2. Add the molasses, vanilla, and milk and beat until the mixture is very smooth.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Pour the dry ingredients into the wet and mix just until everything is well combined.
  5. Cover the dough with plastic wrap and refrigerate for an hour.
  6. When you’re ready to shape the cookies, preheat the oven to 350 degrees.
  7. Remove the dough from the refrigerator and use a cookie scoop or large spoon to measure out about a tablespoon or so of dough for each cookie. Roll each scoop of dough into a smooth ball with your hands and roll in additional sugar if desired.
  8. Place the balls onto lightly greased baking sheets and bake for 8-10 minutes, or until the surface of the cookies have nicely cracked.
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Although it isn’t the prettiest cake I’ve ever made, this raw chocolate ginger frosted cake is really something to celebrate.  It is so healthy (high in protein, fiber, omega-3s, vitamins, and minerals) yet it doesn’t sacrifice any flavor.   I’d highly recommend this cake to any chocolate lover looking to satisfy their sweet tooth with a healthier alternative to the more traditional chocolate cake.

Raw Chocolate Ginger Frosted Cake:

Ingredients:

  • 1 cup almonds
  • ¾ cup walnuts
  • ¼ cup raw cacao powder
  • ¼ tsp high quality sea salt
  • 1 tsp freshly grated ginger
  • 3 Tbsp coconut nectar (can replace with maple syrup… NOT agave)
  • 5 Medjool dates, pitted
  • 1 tsp vanilla extract

Directions:

Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish.

Chocolate frosting:

Ingredients:

  • ¾ cup avocado flesh
  • 3 Medjool dates, pitted
  • 2 Tbsp raw cacao powder
  • ¼ cup coconut nectar (can substitute with maple syrup… NOT agave)

Directions:

For the frosting, put all the ingredients for frosting in the food processor, or vitamix, and blend together.

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This is easily one of the best apple desserts I’ve ever made.  It was tart, but not sour; spiced, but not spicy; soft, but not mushy; in other words, it was near perfect.  Food and Wine recommends serving with a scoop of vanilla ice cream, but I opted to serve it with a generous scoop of Jeni’s ‘Salty Caramel’ ice cream instead — it was a fantastic addition.

Apple Crisp with Sweet Ginger and Macadamia Nuts – Food and Wine Magazine

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • Salt
  • 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
  • 3/4 cup macadamia nuts, finely chopped
  • 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
  • 1/3 cup finely chopped crystallized ginger (2 ounces)
  • 1/2 cup granulated sugar
  • Finely grated zest and juice of 1 lime

Directions:

  1. Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined.
  2. In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.
MAKE AHEAD The crisp can be refrigerated overnight. Rewarm before serving

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