GINGER GINGERBREAD
The Blackbird Bakery, in Austin, Tex., sells gluten-free baked goods and was founded by Karen Morgan, who was diagnosed with celiac disease in 2002. This gingerbread, a favorite at the bakery, is generously-laced with aromatic spices and calls for both fresh ginger and candied ginger.
Provided by Tara Parker-Pope
Time 1h30m
Yield Serves 8
Number Of Ingredients 20
Steps:
- Position an oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Liberally grease a 5- by 9-inch loaf pan.
- In a stand mixer fitted with the paddle attachment, combine all the dry ingredients, including the sugars and spices, and mix on low speed to blend evenly. Add the butter and mix until blended. Add the fresh ginger, buttermilk, molasses, eggs and vanilla and mix on medium-high speed until light and fluffy. Fold in the crystallized ginger.
- Transfer the batter to the prepared pan, smooth the top, and cover loosely with aluminum foil. Bake for 45 minutes, or until lightly browned and a wooden skewer inserted into the center of the bread comes out clean. You can also bake this in an 8- by 8-inch square pan. Simply reduce the baking time to 25 to 30 minutes.
- Remove from the oven and let cool in the pan for 10 minutes. Unmold onto a wire rack, and let cool slightly or completely. Cut into slices and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 537, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 249 milligrams, Sugar 52 grams, TransFat 1 gram
FRESH GINGER GINGERBREAD
Gingerbread fills your house with the wonderful aroma of spices. It is easy to double this recipe for a festival or bake sale.
Provided by Land O'Lakes
Categories Quick Gingerbread Sweet Baking Cake Dessert Breakfast and Brunch
Yield 10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 2 mini (5 3/4x3-inch) loaf pans.
- Combine flour, cinnamon, allspice, cloves, nutmeg, baking soda and salt in bowl.
- Combine molasses, milk, 1/3 cup sugar, butter, ginger and egg in bowl; beat until well mixed. Add flour mixture; beat at low speed, scraping bowl occasionally, until well mixed.
- Pour batter into prepared pans. Bake 28-33 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes; remove from pans. Cool completely. ,
- Sprinkle with powdered sugar before slicing, if desired.
Nutrition Facts : Calories 110 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 90 milligrams, Carbohydrate 20 grams, Fiber 0 grams, Sugar grams, Protein 2 grams
GINGER SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
- Cool to room temperature and serve.
HOMEMADE GINGERBREAD WITH FRESH GINGER
Steps:
- Preheat oven to 350° F. Grease (with butter) and flour a 9x5 inch loaf pan. Tap out excess flour.
- In a medium sized bowl, combine flour, baking soda, cinnamon, allspice, cloves and salt. Stir well and set bowl aside. In a separate small bowl, stir together buttermilk and vanilla and set aside.
- Combine butter and brown sugar in the bowl of an electric mixer. Beat on medium speed until fluffy and light in color, about 3-4 minutes. Beat in molasses and ginger until combined and then one at a time, add in the eggs, beating in until well incorporated. Once everything is mixed in, scrape down bowl and paddle. add one third of the flour mixture and beat on low speed until incorporated. add half of the buttermilk mixture and beat until the batter looks smooth, add in another third of the flour mixture. add remaining buttermilk and then the remaining flour mixture. the batter should be nice and smooth.
- Pour batter into prepared pan and place on the center rack of your oven. bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan before removing.
- While the gingerbread is cooling, prepare your icing. Make the icing by stirring the vanilla and the powdered sugar together in a small bowl. Stir the milk, 1 Tbsp at a time until you get a pourable consistency. We used about 4 1/2 Tbsp of milk for this.
- When the gingerbread is cooled and removed from the pan, evenly pour on the icing. You may not need all of it. Let the icing set before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 63 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 409 mg, Fiber 1 g, Sugar 43 g, Calories 384 kcal
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
FRESH GINGER COOKIES
Somewhere between a molasses cookie and a gingersnap, these are especially good cookies.
Provided by Noel Lenhart
Categories Desserts Cookies Spice Cookie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
- Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.
Nutrition Facts : Calories 137 calories, Carbohydrate 22.6 g, Cholesterol 18.4 mg, Fat 4.9 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 3 g, Sodium 117 mg, Sugar 14.9 g
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
REAL GINGERBREAD
Categories Cake Mixer Egg Ginger Dessert Bake Cinnamon Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 squares
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
- Whisk together flour, baking soda, spices, and salt in a bowl.
- Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
- Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.
GUILT-FREE GINGERBREAD
This year, don't reach for powdered ginger. Fresh ginger gives this traditional dessert a more nutritious, flavorful update.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.
- In a large bowl, whisk together the flours, turbinado sugar, cinnamon, and salt; set aside.
- In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
- Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.
- Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners' sugar.
Nutrition Facts : Calories 252 g, Fat 10 g, Protein 4 g
FRESH GINGER AND CHOCOLATE GINGERBREAD
Make and share this Fresh Ginger and Chocolate Gingerbread recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h10m
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Prep: position oven rack in center of oven; preheat oven to 350°; butter a 9 inch square baking pan and put it on a baking sheet.
- Cake: Add fresh ginger and sugar in a small bowl; stir and set aside.
- In another larger bowl, whisk flour, baking soda, and spices together.
- Working with a stand mixer fitted with paddle attachment, beat the butter and brown sugar together at medium speed for about 3 minutes, until light and fluffy.
- Add in the eggs, one at a time, beating for 1 minute after each egg goes inches.
- Pour in molasses; beat until smooth.
- Decrease speed to low; add in melted chocolate, along with sugared ginger.
- Still on low speed, add the dry ingredients in 3 additions and the buttermilk in 2 (begin and end with the dry ingredients), mixing the batter only as much as needed to blend ingredients.
- Fold in the chopped chocolate and the ginger in syrup (if using); pour batter into pan.
- Bake for about 40 or until the cake starts to pull away from the sides of the pan and pick comes out clean.
- Don't be concerned if the cake is domed and cracked-it will settle down as it cools.
- Transfer cake to a rack and cool for 10 minutes, then unmold cake.
- Turn cake right side up to cool to room temperature before icing the cake (the edges of the cake might be quite brown, but you can trim them after you ice the cake).
- Icing: Set a heatproof bowl over a pan of simmering water, put the chocolate and coffee in the bowl, and stir occasionally until the chocolate is melted.
- Remove the bowl and , using small whisk, stir in the butter 1 tablespoons at a time.
- Sift the powdered sugar over the chocolate and stir in; transfer the bowl to a counter and let the icing sit for about 10 minutes.
- Put the gingerbread, still on the rack, on a piece of wax paper or foil.
- Pour the icing onto the center of the cake and use a long metal spatula to spread the icing evenly over the top; let icing set for 30 minutes.
- If the edges of the cake are overbaked, now is the time to trim them; then cut the gingerbread into 9 even pieces.
Nutrition Facts : Calories 437.2, Fat 20.2, SaturatedFat 12.1, Cholesterol 119.1, Sodium 209.4, Carbohydrate 59.2, Fiber 0.9, Sugar 33.6, Protein 6.1
GINGER SHORTBREAD
This Ginger Shortbread, perfect for the holiday season, is a variation of our Basic Shortbread Wedges.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 9
Steps:
- Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
- Sift 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, a pinch of ground cloves, and a pinch of pepper with flour and salt. Roll dough on lightly floured surface to 1/2 inch thick. Cut out gingerbread men using a 3-inch cutter; sprinkle with crystal sugar; chill.
- Heat oven to 325 degrees. Bake until firm, about 30 minutes.
EASY GINGERBREAD
This moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 eight-inch square cake
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Butter an 8-inch square pan, and line with buttered parchment paper; set aside. Combine butter and brown sugar in the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until creamy. Add molasses, egg, and salt; mix until smooth.
- Combine flour and baking soda in a small bowl. Add half the flour mixture to butter mixture, and mix until combined. Add 1/4 cup buttermilk, and mix until combined. Repeat with remaining flour mixture and remaining buttermilk. Stir in ginger until thoroughly combined.
- Pour batter into prepared pan, and bake until firm to the touch and golden brown, 40 to 45 minutes. Cool in pan on a wire rack for 10 minutes before unmolding.
CHEWY GINGERBREAD COOKIES
This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they're perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp - like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners' sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.
Provided by Sohla El-Waylly
Categories cookies and bars, dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
- Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
- Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
- Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
- Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
FRESH GINGERBREAD WITH LEMON ICING
Provided by Nigella Lawson
Categories Ginger Dessert Bake Lemon Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 20 squares
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
- Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
- And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
MEG'S FRESH GINGER GINGERBREAD
Make and share this Meg's Fresh Ginger Gingerbread recipe from Food.com.
Provided by rdsxc
Categories Dessert
Time 1h35m
Yield 1 8x8 cake pan, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease an 8x8 cake pan. This recipe uses 2 mixing bowls, 1 large and 1 medium.
- Peel an grate your ginger if not using ginger paste.
- In the large mixing bowl, create together the butter and brown sugar. Add molasses, syrup, egg and salt, beating after each addition. Beat mixture on low speed until smooth.
- In a separate bowl, mix the flour, soda, & spices.
- Mix half the dry mix into the sugar mixture. Beat until smooth
- Mix in 1/4 cup buttermilk. Beat until smooth.
- Add remaining flour, then the remaining buttermilk, beating after each addition.
- Use a large spoon to stir in the ginger. Mix until well incorporated.
- Pour into a well greased 8x8 cake pan and back 35 - 40 minutes or until the toothpick jabbed in the middle comes out clean.
Nutrition Facts : Calories 316.6, Fat 12.5, SaturatedFat 7.6, Cholesterol 54.4, Sodium 278.2, Carbohydrate 48.5, Fiber 0.8, Sugar 22.8, Protein 3.9
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