Three Kinds of Ginger

Although I've always loved gingerbread, I was an adult before I discovered the joys of fresh ginger and candied ginger. Of late I've been increasing the amount of ginger in my diet since it is not only an effective anti-inflammatory, but it tastes wonderful. Fresh ginger does have some natural heat to it, but I find that I enjoy that much more than the heat from, say, hot peppers.

One way to enjoy three kinds of ginger; fresh, candied and ground dried ginger; is by making gingerbread cake. I recently tried a new recipe that uses all three and it works really well in a Bundt cake pan. It's called the Gramercy Tavern Gingerbread and it's a recipe from Epicurious. I think I decided to try it because the first ingredient is one cup of stout (like Guinness). It also has lots of spices, not just ginger. Cinnamon, nutmeg, cloves and cardamom are also used. The strong flavor of molasses comes from molasses itself, but also from dark brown sugar. The only think it was lacking was the candied ginger, so I chopped up a tablespoon of that and added it anyway. It tended to go to the bottom of the pan, which became the top of the cake. I found that out because it got in the way of slicing the beginning of some slices, but I still think it adds a necessary element to the cake.

This makes a full Bundt cake, so make sure that your pan is a full sized one, which I think is a ten-cup capacity or larger one. I baked mine in a pan that looked like a circle of Christmas trees. For decoration I sifted on just a little powdered sugar, so they looked like snowy trees. Very pretty and perfect for a party, or your own holiday table.

This gingerbread is moist, spicy, mouthwatering (perhaps due to the wonderful fragrance of the stout and all those spices), with a fine crumb and sturdy form. Everyone who tried it was delighted, especially those who added a dollop of whipped cream to their serving.

Be sure to check back tomorrow to see what I made for the Cake Slice Bakers!

Adapted from
Gramercy Tavern Gingerbread
from Epicurious

1 C stout (like Guinness which is what I used)

1 C dark molasses

1/2 t baking soda

2 C all-purpose flour

1 1/2 t baking powder

1 1/2 T ground ginger

1 t ground cinnamon

1/4 t ground cloves

1/4 t freshly grated nutmeg

pinch ground cardamom

1 T freshly grated fresh, peeled ginger root
1 T finely diced moist candied ginger

3 large eggs

1 C packed dark brown sugar

1 C granulated sugar

3/4 C vegetable oil

Preheat oven to 350 degrees F. Generously butter a 10-inch (10-12 cups) Bundt pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars and fresh ginger. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into Bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in the middle of the oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners' sugar, or serve with whipped cream.

As a reward for reading to the end, here is a recent shot of the sunset in our wintery sky. We have been having rain on and off, which is such a blessing!, so there are often clouds in the sky at sunset. Winter sunsets seem to have a wonderful fragile quality to them that I love.

Pumpkin Season Treats

Have you ever been to a kitchen cabinet party? I've never even heard of such a thing, but Sweetie suggested the concept to our neighbors who are putting together their new kitchen and they ran with the idea. On Saturday there were eleven or twelve people spread out in the to-be-kitchen area putting together various Ikea cabinets. Our hostess brought out the parts and we did the assembly. Sweetie and I started with one of the more difficult ones (of course), but eventually we had it together and, in the process, learned how to put together the drawers and to adjust drawers and doors, so we were able to help others.

You can't have a party without food. Our host cooked up sausages and hot dogs on the grill and there were lots of condiments and go-withs. I had brought some pumpkin pie bars since they could be eaten as finger food. They were a hit and when I told G that I was leaving any leftovers with them, he assured me that I would have disappointed everyone if I took them home. Fortunately, these bars are baked in a 9" x 13" pan, so there were a few at home in the fridge.

These great little bars are from Very Best Baking blog and they have a thin cookie crust and a filling that is basically a pumpkin pie custard filling. The topping is a combination of chopped pecans and brown sugar. I think if I did these again I would just sprinkle on the nuts...didn't really need that extra sugar.

I cut these into fairly small bars for the party, but there were a few more that didn't fit on the serving plate for the party, so Sweetie was happy to have them for a snack the next day...and they were cut in slightly larger bars. Either way works and these are a great seasonal treat.

Pumpkin Pie Bars
from Very Best Baking
12 servings

1 cup all-purpose flour

1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz) pumpkin (I had a little extra pumpkin since I was using up leftovers from a larger can, so if you have more, add it. I added an extra 5 oz.)
1 can (12 fl. oz.) evaporated milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice OR 1 1/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves and 1/2 teaspoon nutmeg
1/2 cup pecans, chopped
1/4 cup packed brown sugar

PREHEAT oven to 350° F.

COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan.

BAKE for 15 minutes.

COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust.

BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.

Fall is Coming and So It's Pumpkin Time

Fall is my absolute favorite season. There is something about the cooler air, the leaves turning crimson and orange, gold and brown. I love the flavors of the fall from butternut squash and pumpkin to tart apples and cranberries. Many of the spices that have sat on the shelf through the summer, including cinnamon, cloves, ginger and nutmeg, are the perfect additions to fall cakes and cookies, muffins and pies.

I'm starting with pumpkin! Last Christmas my daughter brought home a recipe from Southern Living for an outrageously good pumpkin pie. It had a layer of gingersnap crumble on top of the regular pie crust, rich pumpkin filling and a streusel topping...plus whipped cream for garnish! Last winter one of our favorite restaurants served a pumpkin dessert that was delicious...a bit lighter than regular pumpkin pie, with a streusel topping and, of course, whipped cream. I looked for a recipe that would give similar results but came up empty.

Recently I borrowed a book from the library called Block Parties and Poker Nights by Peggy Allen. It had lots of dishes to bring to potlucks and poker nights, including one that sounded a lot like that restaurant pumpkin dessert. Never being one to leave well enough alone, I decided to combine aspects of the Christmas pie and the potluck pumpkin dessert by putting a gingersnap crust under the pumpkin dessert layer. I'm here to tell you that this is one spectacular and awesome and excellent dessert! Just ignore your diet when you take your serving. After having a generous portion and giving one to Sweetie I decided that we really couldn't let this dessert remain in the house.

It doesn't look like anything special in the pan or even when you put a portion in the bowl. The whipped cream makes it look more special, but it is still a timid looking sweet. Then you taste it!It is rich, spicy, light but creamy and probably addictive. The gingersnaps at the bottom gives it zing and goes perfectly with the spicy pumpkin filling. I think the walnuts on top are crucial because they add needed crunch. You can leave them out, but I wouldn't.

The remaining dessert was taken to the lovely folks at the local library...after all without the library I would never have found the recipe! Besides, they are always a pleasure to speak with, always helpful, knowledgeable and hard working, too. Now they want my recipe...and who can blame them?

So for Jennifer and the other lucky librarians who had a taste of this dessert, and for anyone who wants a wicked good pumpkin dessert that will feed quite a few people, here it is!

Pumpkin Dessert with Gingersnap Crust– Better Than Pumpkin Pie
Inspired by Block Parties and Poker Nights by Peggy Allen

40 gingersnap cookies, finely crushed (about 2 cups)
½ cup finely ground nuts (I used walnuts, but pecans work well, too)
½ cup butter, melted
2 ½ cups (28 oz can) pumpkin puree
2 cups milk
6 large eggs
1 ½ cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1.2 teaspoon ground cloves
1 teaspoon ground ginger
1 (18-oz) package yellow cake mix
¼ pound (1 stick) butter
½ cup chopped nuts, optional

Preheat oven to 350 degrees F.

In a medium bowl mix the gingersnap crumbs, ground nuts and melted butter. Pat into the bottom of a 9 x 13 inch baking pan. Bake for 10 minutes. Remove from oven and set aside.

In a mixer bowl, combine the pumpkin, milk, eggs, sugar, salt, and spices. Beat at medium speed until blended. Pour the mixture over the gingersnap crust in the 9 x 13 inch baking pan.

In a separate bowl, pour the dry cake mix. Cut the butter into the cake mix until it is crumbly (or use a food processor).

Sprinkle the crumb mixture over the pumpkin mixture. Top the crumbs with the chopped nuts, if using.

Bake until the crumbs are golden, about 50 minutes to 1 hour .

Serve this dessert warm or cool. Can be garnished with whipped cream or ice cream.

Serves 18