TRIPLE GINGER SOUFFLE
Provided by Giada De Laurentiis
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F. Butter the souffle dish. Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
- In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream and ground ginger. Cook, whisking constantly, until thick and smooth, about 2 minutes. Pour the milk mixture into a large bowl. Stir in the remaining 1/2 cup of sugar. Add the egg yolks, one at a time, whisking well after each addition. Stir in the crystalized and fresh ginger.
- In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes. Using a large spatula, fold the egg white mixture into the milk mixture. Pour the batter into the prepared dish. Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
- Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.
TRIPLE-GINGER CREAM SANDWICHES
These sparkly cookies take classic gingerbread and turn up the volume with three variations of ginger and a decadent cream cheese filling.
Provided by Samantha Seneviratne
Categories Bake Cookies Christmas Kid-Friendly Dessert Ginger Christmas Eve Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen sandwiches
Number Of Ingredients 21
Steps:
- Make the cookies:
- Whisk ground ginger, fresh ginger, pepper, cinnamon, salt, baking soda, nutmeg, cloves, and 2 cups flour in a medium bowl; set aside.
- Beat brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, 3-4 minutes. Add egg yolks and molasses and beat until combined. Add dry ingredients and beat on medium-low speed until well combined, about 3 minutes.
- Divide dough between 2 pieces of plastic wrap and flatten each into an 8"-diameter disk. Wrap each disk in plastic and chill until firm, about 1 hour.
- Position racks in upper and lower thirds of oven; preheat to 350°F. On a lightly floured surface, roll out 1 disk of dough to an 1/8" thickness. Using 2" round cutter, cut out rounds, rerolling scraps once (you should have 36 rounds).
- Arrange rounds on 2 parchment-lined baking sheets at least 1/2" apart; sprinkle with cane sugar. Bake, rotating sheets halfway through, until cookies are puffed and edges are lightly golden, 8-10 minutes. Transfer sheets to wire racks and let cookies cool. Repeat with remaining dough.
- Make the filling and assemble the sandwiches:
- Beat cream cheese, powdered sugar, and candied ginger in the bowl of stand mixer fitted with the whisk attachment on medium-high speed until smooth and fluffy, about 2 minutes.
- Just before serving, spread about 1 tsp. filling on flat side of half of the cookies. Sandwich with remaining cookies, sugared sides up.
- Do ahead
- Unfilled cookies can be made up to 1 week ahead; store in an airtight container at room temperature. Filling can be made 3 days ahead; chill in an airtight container. Let filling come to room temperature and fill cookies just before serving.
TRIPLE-GINGER BARS
Prefer your sweets with a little zing? Ginger done three ways adds something special to these bars, which get a quick start with Betty Crocker™ Super Moist™ white cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
- In large bowl, mix cake mix, butter and eggs with spoon until well blended. Stir in remaining ingredients except sugar. Spread batter evenly in pan. Sprinkle with sugar.
- Bake 18 to 23 minutes or until edges are very light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store loosely covered.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 9 g, TransFat 0 g
TRIPLE GINGER POUND CAKE
Gold Medal® all-purpose flour provides a simple addition to this ginger pound cake served with a distinctive tea-flavored whipped cream - a great dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
- In large bowl, beat 2 3/4 cups powdered sugar, the butter, gingerroot, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. On low speed, beat flour mixture into sugar mixture alternately with milk. Fold in crystallized ginger until evenly mixed. Spread in pan.
- Bake 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely.
- In chilled large bowl, beat all whipped cream ingredients with electric mixer on high speed until stiff peaks form. Serve whipped cream with cake.
Nutrition Facts : Calories 290, Carbohydrate 29 g, Cholesterol 95 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 15 g, TransFat 1/2 g
GINGERSNAP ICE CREAM SANDWICHES
Reminiscent of a childhood favorite, these ice cream sandwiches take on an adult air when made with chewy ginger cookies and butter-pecan ice cream. But beware, they still melt as quickly as ever.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield Makes 4 ice cream sandwiches
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Cream butter, granulated sugar, and molasses until fluffy. Beat in yolk. Whisk flour, baking soda, salt, and spices in a small bowl. Fold into butter mixture 1/3 at a time. Roll dough into eight 1 1/2-inch balls, spacing them 2 inches apart on parchment-lined baking sheets. Press to form 3-inch disks. Sprinkle with sanding sugar if desired. Bake, rotating halfway through, until golden around edges, 11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
- Scoop ice cream onto 4 cookies and top each with a second cookie. Freeze until firm. Let stand 10 minutes before serving.
TRIPLE THE GINGER COOKIES
These are a real pain in the butt to make, but they are worth it. The best ginger cookies I have ever eaten.
Provided by Laria Tabul
Categories Desserts Cookies Spice Cookie Recipes
Time 2h30m
Yield 18
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
- Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 197.8 calories, Carbohydrate 29.7 g, Cholesterol 30.7 mg, Fat 8.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5 g, Sodium 269.8 mg, Sugar 15.4 g
TRIPLE-GINGER GINGERSNAPS
Ginger cookies are holiday hits. Tuck them into clean, recycled coffee cans wrapped in decorative paper. With a glue gun, add ribbon or trim. -Jessica Follen, Waunakee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and fresh ginger., Combine flours, ground ginger, baking soda, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate until easy to handle, about 1 hour., Preheat oven to 350°. In a small bowl, combine sugar and cinnamon. Shape dough into 1-in. balls; roll in sugar mixture. Place 3 in. apart on parchment-lined baking sheets. , Bake until set, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 54 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 65mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GINGER-CREAM MERINGUE SANDWICHES
Like classy cookies? Get out the superfine sugar and crystallized ginger to make these elegant Ginger-Cream Meringue Sandwiches.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 25 servings, one meringue sandwich each.
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Trace 50 (2-inch) circles on large sheets of parchment paper; place on baking sheets. Set aside. Place 3/4 cup of the almonds in food processor; pulse until finely chopped. Set aside. Beat egg whites with electric mixer on medium speed until stiff peaks form. Add sugar, 1 Tbsp. at a time, beating until sugar is well blended and dissolved after each addition. Gently stir in finely chopped almonds.
- Spoon 1 Tbsp. egg white mixture onto each parchment circle; lightly spread to edge of circle. Top each with 3 or 4 of the remaining sliced almonds. Bake 25 to 30 min. or until meringues are golden brown. (Meringues should lift easily off the paper and sound hollow when tapped.) Cool completely.
- Mix cream cheese, ginger and honey until well blended. Spread about 2 tsp. of the cream cheese mixture onto each of 25 meringues just before serving; top each with a second meringue to make sandwich.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GINGERED CREAM CHEESE SANDWICHES
Cream cheese is to me what chocolate is to others...I use it in so many ways. This is another winner!
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put cream cheese out for at least 1/2 hour to soften.
- Toast the muffins.
- Combine cheese, ginger and zest. Thin out with juice. Add just drops at a time until it reaches a texture you like. Add some sugar as desired.
- Spread on muffins. Make sandwich.
- If you like a thicker coat of cream cheese, increase the amount you make.
Nutrition Facts : Calories 185.6, Fat 6, SaturatedFat 3.6, Cholesterol 16.2, Sodium 327.1, Carbohydrate 26, Fiber 2, Sugar 2.2, Protein 7.2
GINGER CREME SANDWICH COOKIES
With a lemony filling, these spiced cookies go over big because they have old-fashioned, comfort-food appeal. Your party guests will snatch them up! - Carol Walston, Granbury, Texas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. In another bowl, whisk flour, ginger, baking soda, cinnamon and salt; gradually beat into creamed mixture. Refrigerate, covered, overnight., Preheat oven to 375°. Shape dough into 1-in. balls; roll in granulated sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake until set (do not overbake), 8-10 minutes. Remove to wire racks to cool., Meanwhile, combine filling ingredients until smooth. Spread over bottoms of half of the cookies; cover with remaining cookies. Refrigerate.
Nutrition Facts : Calories 184 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 154mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE-GINGER MUFFINS
A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.
Provided by Lidey Heuck
Categories breakfast, brunch, pastries
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
- In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
- In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
- Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.
More about "triple ginger cream sandwiches recipes"
TRIPLE GINGER ICE CREAM SANDWICHES - BAKING SENSE®
From baking-sense.com
4.5/5 (4)Category Ice Creams & Frozen TreatsCuisine DessertsTotal Time 9 hrs 20 mins
- Combine the milk, ginger and optional ceyenne in a small microwave proof container. Heat on high for about 2-3 minutes to scalding hot but do not allow it to boil over. Set the milk in the refrigerator for 1 hour to allow the ginger to steep. Check the flavor. If you want it stronger allow it to steep another hour.
- When the milk is flavored to your liking, combine the milk, cream and 1/2 the sugar in a saucepan. Heat over medium high heat until scalding hot.
- Whisk the scalding hot milk into the yolks. Return the mixture to the pan and reduce the heat to medium low. Cook the custard, stirring constantly, until it coats the back of a spoon or spatula. Strain the mixture into a bowl, cover with plastic wrap and refrigerate for at least 3-4 hours or overnight.
TRIPLE GINGER ICE CREAM SANDWICHES - RECIPE
From finecooking.com
Estimated Reading Time 2 mins
WICKED GINGER TOFFEE ICE CREAM COOKIE SANDWICH …
From heb.com
TRIPLE-GINGER COOKIES - BETTER HOMES & GARDENS
From bhg.com
TRIPLE-GINGER GINGERBREAD BUNDT CAKE RECIPE - YANKEE …
From newengland.com
BEST EVER TRIPLE GINGER COOKIES [CHEWY MOLASSES
From crosbys.com
GINGER AND CREAM SANDWICH COOKIES - GOOD …
From goodhousekeeping.com
GINGER AND CREAM SANDWICHES - HEALTHY FOOD GUIDE
From healthyfood.com
TRIPLE GINGER DARK CHOCOLATE COOKIES - A FAMILY FEAST®
From afamilyfeast.com
TRIPLE GINGER SNAPS – A BEE BAKES
From abeebakes.com
TRIPLE GINGER GINGERBREAD - KING ARTHUR BAKING
From kingarthurbaking.com
TRIPLE-GINGER CREAM SANDWICHES - MASTERCOOK
From mastercook.com
TRIPLE GINGER ICE CREAM SANDWICHES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE GINGERBREAD CREAM COOKIE SANDWICHES FOR CHRISTMAS
From epicurious.com
TRIPLE-GINGER CREAM SANDWICHES RECIPE | EPICURIOUS.COM | MAKING …
From pinterest.ca
TRIPLE-GINGER CREAM SANDWICHES | SPIRITED TABLE®
From spiritedtable.com
GINGER SANDWICH COOKIES - I AM BAKER
From iambaker.net
TRIPLE-GINGER CREAM SANDWICHES | RECIPE | BEST COOKIE RECIPES, …
From pinterest.co.uk
GINGER CREAM MERINGUE SANDWICHES - JAMIE GELLER
From jamiegeller.com
TRIPLE GINGER SNAPS (JUST LIKE TRADER JOE’S) - LONG LIVE THE KITCHEN
From lltk.us
10 BEST CREAM CHEESE AND GINGER SANDWICHES RECIPES
From yummly.com
CHEWY GINGER SANDWICH COOKIES WITH ORANGE CREAM FILLING
From mintandmallowkitchen.com
TRIPLE-GINGER CREAM SANDWICHES | RECIPE | COOKIE SANDWICH …
From pinterest.ca
TRIPLE-GINGER CREAM SANDWICHES - MEALPLANNERPRO.COM
From mealplannerpro.com
TRIPLE-GINGER SQUARES | BETTER HOMES & GARDENS
From bhg.com
GINGER COOKIE ICE CREAM SANDWICH - A COUPLE COOKS
From acouplecooks.com
TRIPLE-GINGER CREAM SANDWICHES | RECIPE | COOKIE SANDWICH …
From pinterest.com
TRIPLE GINGER ICE CREAM SANDWICHES | RECIPE - PINTEREST
From pinterest.com
TRIPLE-GINGER CREAM SANDWICHES | DEBBIE FENNER | COPY ME THAT
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love