Posts Tagged ‘Ginger’

Cheesecake of the Month – December 2017!

December 16, 2017

Happy Saturday!  This month I will be sharing a traditional holiday cheesecake (pumpkin) with a slight variation . . . and if you like ginger, this one is sure to please!

Pumpkin Cheesecake with Ginger Cream Topping

3/4 cup of sugar, divided
3/4 cup of packed brown sugar, divided
3/4 cup of graham cracker crumbs
1/2 cup of finely ground pecans
1/4 cup of butter, melted
1 Tablespoon of flour
1-1/2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon  of ground nutmeg
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 can pumpkin (16-ounce)
3 packages (8-ounces each) cream cheese, softened
3 large eggs
Ginger Cream Topping (recipe below)
Garnish (pecan halves)

1. Combine 1/4 cup of sugar, 1/4 cup of brown sugar, graham cracker crumbs, 1/2 cup of ground pecans, and butter.  Press this mixture onto the bottom and up the sides of a 9″ lightly greased springform pan.  Cover and chill for an hour.

2. Combine the remaining 1/2 cup of sugar, 12 cup of brown sugar, flour, and the next six ingredients and set aside.

3. Beat the cream cheese at medium speed with an electric mixer until creamy.  Add the pumpkin mixture and beat well.  Add the eggs, one at a time, beating after each addition. Pour the mixture into your prepared crust and bake at 350 degrees for 55 minutes.  Cool completely on a wire rack.

4. Spoon the ginger cream topping over the top, cover, and chill for at least eight (8) hours.  To serve, remove the sides of the pan and garnish (if desired).

Ginger Cream Topping

1 cup of whipping cream
1 container (8-ounce) of sour cream)
2 Tablespoons of sugar
1/4 cup of minced crystallized ginger
3 Tablespoons of dark rum
1/2 teaspoon of vanilla extract

Combine the first three ingredients in a bowl; beat on high speed with a mixer until soft peaks form.  fold in the ginger, rum, and vanilla.

Cheesecake of the Month – January 2017!

January 15, 2017

I found a UK recipe, so I’m having to convert from metric to US measurements.  This may take a little “fiddling” with to get just right, but here’s my best guess.  Regardless, the flavors sound delicious and I can’t wait to give it a try.

Fresh Ginger Cheesecake

1 cup of crushed gingersnap cookies
1/4 cup of butter, melted
3 (8-ounce packages) of cream cheese, softened
1 cup of sugar
1 Tablespoon of flour
2 teaspoons of fresh ginger, grated
1 teaspoon of lemon juice (I may try lime juice just to be different)
1 teaspoon of vanilla
1/8 teaspoon of salt
1/4 cup of whipping cream
3 eggs, slightly beaten
1 (8-ounce) carton of sour cream
2 Tablespoons of sugar
1/3 cup of caramel topping
Crystallized ginger, cut into strips (optional)

1.  Preheat your over to 350 degrees.  Stir together the crushed gingersnap cookie crumbs and the butter.  Press onto the bottom of a 9-inch springform pan.  Bake for 5 minutes.

2. In a large bowl, beat the cream cheese with an electric mixer on low to medium speed until smooth.  Beat in the sugar, flour, ginger, lemon juice, vanilla, and salt.  Beat in whipping cream just until combined.  Stir in the eggs, one at a time (do not overbeat).  Pour over crust and place in a shallow baking pan.

3.  Bake about 45 minutes or just until the center is set.  in a small bowl, stir together the sour cream and the 2 Tablespoons of sugar.  Spread this mixture over the top of the baked cheesecake.  Cool in the pan on a wire rack for 15 minutes.  Loosed the crust from the sides of the pan.  Chill in refrigerator for at least four hours.

4.  Just before serving, warm the caramel topping and spoon over the top of the cheesecake (allow some to drip down over the sides).  Top with strips of the crystallized ginger is you desire.

Trivia in the Kitchen, Number Forty-Two!

June 13, 2015

gingerOne of my all-time favorite spices is ginger root which hails from the rhizome of a flowering plant in the family Zingiberaceae and has the scientific classification of

Kingdom: Plantae
Class: Angiosperm
Class: Monocots
Class: Commelinids
Order: Zingaberales
Family: Zingiberaceae
Genus: Zingiber
Species: Zingiber officinale

India produces more that 33% of the world’s ginger followed by China (20%), Nepal (12%), Nigeria and Thailand (7% each) and Indonesia (5%).

Some of the health benefits of ginger include:

  • reduces nausea and vomiting
  • reduces pain and inflammation
  • has a warming effect and stimulates circulation
  • inhibits rhinovirus (which can cause the common cold)
  • inhibits bacteria like salmonella and protozoa like Trichomonas
  • reduces gas and painful spasm of the intestine
  • may prevent stomach ulcers caused by NSAIDs

So what are you waiting for?  It’s time to start adding more ginger to your diet.

For Love of Ginger!

January 12, 2015

Here is a recipe that I ran across that is positively marvelous (especially if you like ginger as much as I do).

Cinnamon-Ginger Cookies

1-1/2 cups of flour
1-1/2 teaspoons of cinnamon
3/4 teaspoon of baking soda
1/4 teaspoon of powdered ginger
1/8 teaspoon of ground cloves
1/8 teaspoon of ground nutmeg
a dash of salt
6 Tablespoons of butter, softened
3/4 cup of sugar, divided
3 Tablespoons of milk
3 Tablespoons of molasses
1 teaspoon vanilla extract

In a large bowl, sift together the flour, cinnamon, baking soda, ginger, cloves, nutmeg, and salt.  Set aside.  In a second large bowl, cream together the butter and 1/4 cup of the sugar until fluffy.  Add the milk, molasses, and remaining 1/2 cup of sugar and vanilla and mix well.  Gradually add the dry ingredients and beat until well blended.  Shape the dough into a 6-inch disk, wrap in plastic wrap and chill for at least 30 minutes.

Preheat your oven to 350 degrees.  Shape the dough into little balls (about 2 teaspoons each).  Place on a lightly greased cookie sheet and bake for 12-15 minutes until golden and a bit crinkly.  The colder the dough is the more crinkles will form.  Let cool on the baking sheet for a few minutes and then remove to wire racks to cool completely.

And, It’s Gluten-Free!

September 4, 2014

I recently ran across an amazing dessert — ginger berry crisp.  It’s easy and quick to make, and, it’s gluten-free!

Gluten-Free Ginger Berry Crisp

4 cups of fresh or frozen berries (raspberries and blueberries)
1/4 cup minced crystallized ginger
1 cup almond flour
1/4 cup coconut oil or butter
1 teaspoon pure vanilla extract
2 Tablespoons of maple syrup
Whipped cream or ice cream (optional)

Preheat the oven to 375 degrees.  Grease an 8″ x 8″ baking dish.  Place the berries and ginger in the baking dish.  In a mixing bowl, combine the flour, oil or butter, vanilla, and syrup and mix until crumbly.  Sprinkle the topping over the berries and bake at 375 degrees for 30-40 minutes (or until slightly browned).  Serve warm with whipped cream or ice cream.  Enjoy!

Just Ginger Peachy!

September 13, 2013

On this the birthday of the late Roald Dahl (the author of James and the Giant Peach), here is a recipe for a peach jam (courtesy of Family Circle magazine that sounds fabulously delicious.  I love peach and I love ginger, so this sounds like a win-win for me.  Mom used to make an awesome peach jam, but I’m thinking this ginger variety will really spice it up nicely.  I may just have to make a batch this weekend.

Gingered Peach Jam

Place six large peaches in a large pot of boiling water for 1 minute; rinse in cold water and peel.  Remove the pits and cut into wedges (about six cups).  Transfer to the bowl of a food processor and pulse until coarsely chopped.  In a medium stainless steel saucepan, combine the peaches, 3 cups of sugar, 2 tablespoons of chopped ginger, 1 tablespoon of lemon juice, and 1/4 a teaspoon of salt.  Simmer over medium heat, stirring occasionally, until thickened (about 30 minutes).  Ladle into Mason jars and cool.  Store in the refrigerator for up to 1 month.

Zucchini Recipes!

August 26, 2010

As summer draws to a close, here are a couple of recipes (a soup and a dessert) to help you use up any zucchini that you may still have in your gardens.  This first recipe is courtesy of Elise Bauer ( — Spicy Zucchini Soup.  This recipe is quick and easy and very flavorful (the jalapeno adds just the right amount of spiciness, in my humble opinion). 

And, for dessert, why not try these Ginger Zucchini Cupcakes with Orange-Spiced Cream Cheese Frosting?  (Courtesy of Natalie Maxwell [the Daily Crave blog].)  I’m pretty much a sucker for anything containing ginger and cannot wait to try out this new cupcake recipe!    What better way to consume your vegetables than through your dessert?

If you are a food lover, I would highly recommend that you bookmark these two sites ( and

Happy National Pie Day!

January 23, 2010

Today is National Pie Day

So, here is a wonderful pie recipe that combines ginger, pears, and maple.  Yum!

10″ Pie crust (your favorite recipe [I use frozen, pre-made crusts — okay so, I’m a bit lazy sometimes])
6 cups of peeled and chopped pears (Bartlett or Bosc work the best)
1-1/2 tablespoons of cornstarch
1/2 teaspoon of salt
1/4 cup brown sugar
1/4 cup pure maple syrup
1 tablspoon lemon juice
1 teaspoon lemon zest
2 tablespoons of chopped candied ginger (I don;t skimp here and usually add just a bit more)

Ingredients for the Topping
2/3 cup of flour
1/2 cup of old fashioned oats
1/2 cup of brown sugar
1/4 teaspoon of salt
1/3 cup cold butter (chopped into small pieces)

1. Roll out pie dough, place in your pie pan and freeze until set.

2. Preheat oven to 400 degrees (F). Put the chopped pears in a large mixing bowl with the cornstarch, candied ginger, brown sugar, maple syrup, lemon juice, and lemon zest and mix well.

3. Place the pear mixture into the chilled crust-lined pie plate and spread evenly. Put the pie into the center rack of the oven and bake for 45 minutes (put a cookie sheet on the rack underneath to catch any spillage/drippings). After 30 minutes, put foil around the edges of the pie plate and crust to keep it from burning

4. While the pie is baking, prepare the oatmeal topping by putting all of the ingredients in a mixing bowl and combine until large crumbs form. Refrigerate this mixture until later.

5. After baking the pie for 45 minutes, reduce the heat to 375 degrees (F). Remove the pie and carefully spoon the oatmeal crumb mixture over the top (be sure to cover all of the fruit). Bake for an additional 15 minutes. Completely cool on a wire rack and serve.

Sounds (and looks) Delicious!

May 25, 2009

Can’t wait to try this one!

Noodles with Mushrooms and Lemon Ginger Dressing Recipe


Lemon Ginger Dressing

  • 3/4 teaspoon Asian chlli powder (or cayenne)
  • Grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1 inch section of ginger, peeled and grated
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons olive oil

The Noodles

  • 9 ounces dried noodles (spaghetti, linguine, udon, soba)
  • 7 ounces fresh mushrooms (enoki, shimeji, sliced button, sliced shitake)
  • 1 1/2 tablespoons butter
  • 1 tablespoon minced fresh herbs (parsley, green onion, cilantro or basil)
  • 1 tablespoon sesame seeds


1 Make the dressing by combining all ingredients, except for the sesame oil and olive oil in a food processor or hand blender. Run the blender for a few seconds, until all ingredients are combined. With the machine running, drizzle in the oils.

2 In a pot, cook the dried noodles according to the package instructions. Drain and set aside.

3 Heat a frying pan over high heat. Add the butter and when the butter starts bubbling, add the mushrooms. Saute the mushrooms for 2 minutes.

4 In a large bowl, toss the cooked noodles with the mushrooms, fresh herbs, sesame seeds and some of the dressing (to taste.)

Bon appetit!

(from the Simply Recipes blog)

Sounds Like a Refreshing Libation?

May 20, 2009

Sans alcohol, or, feel free to add the alcohol of your choice (rum seems like a logical choice) to “liven” this up a bit; but it doesn’t sound like it really requires livening.

I ran across this recipe on the blogsphere today and can’t wait to try it out.

Recipe for Sparkling Ginger Lemonade

The ginger syrup will keep for several weeks in a covered glass jar in the fridge. Use it not only to flavor lemonade and iced tea, but to brush on cake layers as well.

For the ginger simple syrup:
1-1/2 cups sugar
1-1/2 cups water
1-3/4″ piece fresh ginger (about 1/2 ounce), peeled, roughly chopped

Combine all ingredients in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Remove from heat and let cool completely. Transfer to a blender and whiz until the ginger is pulverized. The mixture will be slightly cloudy. (You can strain out the ginger if it bothers you, but I don’t.)

For the lemonade:

For each serving, combine 3 tablespoons fresh lemon juice, 2 tablespoons ginger simple syrup (or to taste) and 10 ounces of sparkling water. Stir well, and serve over ice.

(By Cheryl Sternman Rule from the Accidental Hedonist blog.)