SPICY GINGER SODA
Categories Spritzer Non-Alcoholic Ginger Cocktail Party Picnic Low Fat Quick & Easy Low Cal Mother's Day Father's Day Backyard BBQ Spring Summer Birthday Shower Chill Healthy Low Cholesterol Engagement Party Bon Appétit Drink
Yield makes 12
Number Of Ingredients 6
Steps:
- Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-ounce glass with ice cubes. Add 2 tablespoons ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine. Repeat to make 11 more sodas.
SPICY GINGER SODA RECIPE - (4.7/5)
Provided by BobN
Number Of Ingredients 7
Steps:
- Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 Tbsp. ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine. Repeat to make 11 more sodas. Read More http://www.bonappetit.com/recipes/2011/05/spicy-ginger-soda#ixzz23N4eCdM7
SPICY GINGER WHOOPEES
Steps:
- Preheat oven to 350 degrees F.
- To make the cookies: In a medium mixing bowl whisk together flour, salt, baking soda, dry spices, and set aside. In a large mixing bowl, beat with a hand mixer, the vegetable shortening and the coconut shortening together until creamy. Add molasses and brown sugar and beat until smooth. Add the eggs 1 at a time, the pumpkin puree and ginger. Mix until well blended. Slowly stir in the flour with a rubber spatula scraping the sides until all ingredients are well incorporated. Roll the dough into 1-inch balls, flatten slightly with the back of a spoon and place on a cookie sheet. Bake in the oven for 10 to 12 minutes. Cool cookies for 5 minutes on cookie sheet. Transfer cookies to wire racks and let cool.
- To make the icing: In a medium bowl, combine with a hand mixer, the sugar, meringue powder and just enough water to make a smooth, glossy icing. Transfer to a plastic baggie. Snip the corner of the bag with scissors and drizzle onto cookies.
EXTRA-SPICY GINGERSNAPS
Steps:
- Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
- Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
- Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
SPICY GINGER SODA
bon Appetite showcased this recipe from Portland's Grüner restaurant its fragrant, pleasantly spicy kick.
Provided by Ambervim
Categories Beverages
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
- Remove pan from heat, cover, and steep for 30 minutes.
- Strain ginger syrup into a jar and chill.
- Fill a 12-oz. glass with ice cubes.
- Add 2 tablespoons ginger syrup, squeeze a lime wedge into glass, and top with soda water.
- Stir to combine.
Nutrition Facts : Calories 68, Sodium 61.8, Carbohydrate 17.8, Fiber 0.3, Sugar 16.9, Protein 0.1
SHARI'S EXTRA-SPICY GINGERSNAPS
My family loves spicy foods. I created this recipe so that we could even enjoy some spicy heat in a cookie. If you too enjoy the heat, use the full amount of cayenne pepper.-Shari Upchurch, Dearing, Georgia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg., Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle., Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
FIVE-SPICE GINGERSNAPS
Categories Cookies Food Processor Ginger Dessert Bake Freeze/Chill Christmas Spice Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 12
Steps:
- Make dough:
- Whisk together flour, five-spice powder, baking soda, and salt in a small bowl.
- Pulse ginger with 1/4 cup sugar in a food processor until finely ground.
- Add syrup, butter, egg, and remaining 3/4 cup sugar to processor and blend until mixture is thick and creamy, about 3 minutes. Add flour mixture and pulse just until a dough forms. Form dough into a disk and chill, wrapped in plastic wrap, at least 8 hours to allow flavors to develop.
- Bake and ice cookies:
- Put oven rack in middle position and preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
- Quarter dough. Keeping remaining 3 pieces wrapped in plastic wrap and chilled, roll out 1 piece of dough on a lightly floured sheet of wax paper with a lightly floured rolling pin to 3/4 inch thick. (If dough becomes too soft to roll out, chill on wax paper until firm.) Cut out rounds with cutter and transfer to 1 lined baking sheet, arranging cookies about 2 inches apart.
- Bake cookies until slightly puffed and a shade darker, 10 to 12 minutes. Cool 5 minutes on sheet. If desired, make holes with piping tip near edges to hang cookies, then transfer cookies (still on parchment) to a rack to cool completely. (Cookies will flatten slightly as they cool.)
- While first batch is baking, roll out and cut another batch, arranging cookies on second lined sheet. Bake in same manner, then gather scraps and chill until dough is firm enough to reroll, 15 to 20 minutes. Make more cookies with scraps (reroll scraps only once) and remaining pieces of dough, cooling sheets and lining them with fresh parchment before using.
- If using icing and coloring it, transfer small batches of icing to small bowls, 1 for each color, and tint with food coloring. Spoon each color of icing into a separate pastry bag, pressing out excess air. Twist bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before serving or storing cookies.
SOFT, SPICY, HEAVENLY GINGER COOKIES
I found the original recipe for these cookies on allrecipes.com, and modified it to be vegan, as well as by changing the spices slightly. They are truly delicious cookies, and very easy to make.
Provided by pollen
Categories Dessert
Time 25m
Yield 40 cookies
Number Of Ingredients 14
Steps:
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
- Stir in the molasses.
- Mix the water and baking soda and stir.
- Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
- Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
- Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
- (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
- Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake at 350°F for 10-12 minutes.
Nutrition Facts : Calories 87.6, Fat 3.5, SaturatedFat 0.7, Sodium 102.8, Carbohydrate 13.4, Fiber 0.3, Sugar 6.8, Protein 0.9
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