CHOCOLATE-DIPPED CANDIED GINGER
Yield: 2 dozen
Number Of Ingredients 2
Steps:
- Melt chocolate according to package directions; spoon into a small bowl. Place a sheet of wax paper on a work surface. Dip each ginger slice halfway in chocolate, scraping excess on edge of bowl. Place on wax paper. Let stand in a cool place until chocolate is set, approximately 2 hours. Gently remove from wax paper. Store, covered, in a cool dry place up to 5 days.
CHOCOLATE DIPPED GINGER
Victorian Epicure ginger is the absolute finest quality ginger that I have eaten in North America. Enjoy, this is scrumptious!
Provided by oilpatchjo
Categories Dessert
Time 1h15m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 2
Steps:
- Line baking sheet with parchment.
- Brush off excess sugar from ginger.
- Dip each piece of crystallized ginger into melted Victorian Epicure Belgian chocolate.
- Place on Parchment let harden at room temperature for 1 hour.
Nutrition Facts : Calories 13.8, Fat 1.4, SaturatedFat 0.9, Sodium 0.7, Carbohydrate 0.8, Fiber 0.5, Protein 0.3
HOISIN-IT-NICE DEVILED EGGS
Add an Asian twist to deviled eggs! Shrimp, hoisin and soy sauce boost flavor and amp up the fun. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small skillet, saute the shrimp, 2 teaspoons hoisin sauce, garlic and 1 teaspoon soy sauce in oil until shrimp turn pink. Remove from the heat; set aside., Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, ginger and remaining hoisin and soy sauce; mix well. Stuff or pipe into egg whites. Garnish with shrimp and chives. Refrigerate until serving.
Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 119mg cholesterol, Sodium 114mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
WHITE CHOCOLATE CHIP GINGER COOKIES
I came up with this recipe when I wanted a ginger cookie and didn't have any molasses. This has a delicate flavor, not as strong as your typical ginger cookie or gingerbread, but the vanilla chips give it a great creamy richness that complements the spice. It makes an excellent Christmas cookie, and 1 cup of walnuts can be added for another layer of flavor.
Provided by MRSPARKERII
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar together in a large bowl until creamy. Add egg and vanilla extract; mix well.
- Whisk flour, ginger, cinnamon, baking soda, baking powder, nutmeg, and cloves together in another bowl. Beat flour mixture into butter mixture until dough is just-combined. Stir vanilla chips into dough. Drop dough by the 1/8-cup full 2-inches apart on a baking sheet.
- Bake cookies in the preheated oven until golden and soft, 10 to 11 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 26.6 g, Cholesterol 28.1 mg, Fat 11.8 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 124.8 mg, Sugar 9 g
CHOCOLATE-DIPPED TRIPLE-GINGER COOKIES
My mother always enjoyed chocolate-covered ginger, so she decided to turn her favorite treat into a cookie. In retrospect, the cookie is an expression of her own character, which is unforgettable and always delightful.-Bethany Hammond, Vancouver, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg, then molasses, crystallized ginger and gingerroot. In another bowl, whisk flour, baking powder, baking soda and seasonings; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. round or 3-in. gingerbread man cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Remove from pans to wire racks to cool completely., Dip each cookie halfway into melted dark chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Drizzle with melted white chocolate; let stand until set.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 33mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COVERED GINGERSNAPS
A variation on the famous chocolate mint cookies. Quick and easy to make and easy clean up! A freezing tray to rest the dipped cookies will keep the bottoms neat-looking.
Provided by Ricki
Categories Desserts Cookies Gingersnap Recipes
Time 50m
Yield 48
Number Of Ingredients 2
Steps:
- Place a baking sheet in the refrigerator to chill.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.
Nutrition Facts : Calories 129.9 calories, Carbohydrate 17.9 g, Fat 6.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 69.2 mg, Sugar 6.8 g
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