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BUTTERSCOTCH spice GINGER cookie

A initial rustic ginger and butterscotch cookie will inch you towards holiday baking.
The aroma and flavour is addictive and the cut-out cookies stand on their own merit.

Work and no play will not make for a very desirable baker heading for...
the holiday craziness ahead. I can visualize you agreeing. Yes?
Well, here's my way of warming up to the idea of cute cookie cut-outs...
without necessarily feeling like I needed to fuss about decorating them.

Every year, I slowly take an initial pace towards planting seeds from...
decisions I contemplate on which new cookie I'm going to make.
Not only do I scribble my ideas into a now overflowing recipes binder...
I am overwhelmed by all the references I've made about other peoples' recipes.
Problem is, as most of you who have been following me know...
I just can't seem to completely stick to the recipe at hand.

For this particular recipe, I tried to respect the nature of the treat originally found in:
Taste of Home's Holiday and Celebrations Cookbook 2005: Butterscotch Gingerbread Cookies
I, however, immediately made a few adjustments due to a few experimental concerns.
The priority for trying this recipe remained the same from when I opened the book.

Butterscotch, ginger and cinnamon spice...I was hooked.

Before I get to sharing this cookie recipe...
I thought of sharing some nocturnal Montreal Holiday spirit with you.
Lively Old Montreal in its glorious, colourful splendour.

rustic BUTTERSCOTCH spice GINGER cookie

yields about 24 cookies
(depends on forms used)

PRINTER VERSION

INGREDIENTS:
(American measures)

WET:
. 1/2 cup unsalted butter, softened
. 1/2 cup grapeseed oil
. 1/4 cup granulated sugar
. 1/2 cup brown sugar, packed
. 3 xLarge eggs, room temp.
DRY:
. 3-1/8 cups all-purpose flour
. 1 pkg. [(175g) box] butterscotch pudding mix
(cook-and pie filling mix only)
. 1 Tbsp. ground ginger powder
. 1 tsp. baking powder
. 1-1/2 tsps. ground cinnamon
. 1/8 tsp. sea salt

PREPARATION:

1. In a medium bowl, combine and whisk together the DRY ingredients. Set aside.
2. In a large bowl, cream together the butter, oil and sugars with an electric beater on MEDIUM. Beat in the eggs for a few minutes more.
3. Gradually add the DRY mixture to the WET mix until just combined. Do not over-mix.
4. Divide the dough and shape them into discs. Cover in plastic wrap and refrigerate for at least 1 hour.

ASSEMBLY after refrigeration:

. Pre-heat oven to 350F.
. Prepare 2 jumbo (or 3 large) parchment lined baking pans.
. Position rack in the center of the oven.

5. On a lightly floured surface, roll out 1 dough at the time to a 1/4 inch thickness. Cut with lightly floured, small-medium sized cookie cutters. Gently place the cookies about 1 inch apart on the prepared baking pan.

6. BAKE for about 10-12 minutes or until lightly golden on the edges. Leave them on the pan for 2 more minutes before transferring them onto a cooling rack for about one hour.

Leave them naturally rustic looking or decorate them as you please. These cookies store very well in an airtight container for 2 weeks or freeze up to 2 months. Enjoy.

These cookies were easy to make and most enjoyable to munch on.
I can bet that if you make them, they will probably not make it all the way to the event itself.
Don't say I didn't warn you.

Have a lovely week everyone,

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

BLUEBERRY ginger citrus GF Muffins

I buried my thoughts with these...
sweet BLUEBERRIES and made a wish.

I asked my precious Food Fairy to please grant me...

success in making my very first BLUEBERRY muffin.

At this point, I figured that a little childish plea
could not hinder my baking challenge ahead.

Trial and error in my kitchen has always been an acceptable form

of learning curve that has excelled me into further adventures.

However, for this time, I honestly, just could not handle a failed muffin with

the few cherished Québec blueberries I was willing to let go onto this baked treat.

I've mentioned this before...

I rarely let go of berries in their fresh state...especially from our local crop.

It would be different if these berries would come by the case load...

however, so far...no such glory on the home front.

During the year, I don't mind baking with the frozen berries...

but for now... call me a little strange...

I do admittedly get a little possessive of them.

Not only have I never made blueberry muffins before...

I decided to add the extra challenge of also making them gluten free.

Yes...for those who are not willing to go there with me...

a classic form with all purpose flour can certainly apply.

I dove into my experiment full throttle and crossed my fingers

that my experience in baking was going to pay off.

I waited patiently...and then within a short time...

the magic was slowly wafting through the air.

As soon as I witnessed the muffins rising and sensing the aromas in my home...
I started getting that warm and fuzzy feeling of baking euphoria.

To my ecstatic surprise it appeared that I may have got

the hole in one during my very first try.....victory.

The generous Food Fairy granted my wish after all ;o)

As I just mentioned before...

I've been too busy eating one of my favourite berry in its freshness

to even think of putting a bunch of them into any baked goods.

The season is never long enough and I have yet to have my visit at a field of

voluminous blueberries...hopefully next year I'll make it out for extra pickings.

In the meantime, this year for some reason I was itching

to make muffins with these blue sweeties.

If I think back to when this tickle started...

it must have been during a small TV segment I caught of

America’s Test Kitchen (ATK) bragging that they had found the

very best way to achieve the perfect blueberry muffin.
They boosted the berry flavour from incorporating intensity through jam.

Then, I started seeing these adorable berry muffs appearing

here and there on blogs...which served to open up my appetite even more.

So...last week, I had finally decided to tackle the incredibly

sought after blueberry muffin with a little twist or two of my own.

The one thing I decided to do was to take an excellent piece of advice from...
ATK creating a part of the mixture to be in the form of jam.

The rest of the recipe is me experimenting with gluten free baking.

BLUEBERRY ginger citrus MUFFINS

No electric mixer required

yields 12 standard muffins

Note: I have come back to re-vamp and simplify this recipe.

PRINTER VERSION here

INGREDIENTS:

(American / Metric measures)

. 2 cups (500ml) fresh or frozen Blueberries
    (thawed and drained if from frozen)
    [Note: reserve 1 cup (250ml) for the jam part]. 1-1/4 cup (275g) granulated sugar
    [Note: reserve 1/8 cup (25g) for the jam part]
…

WET mix:
. 2 xLarge eggs
. 1/2 cup (120ml) vegetable oil
. 1 Tbsp. (15ml) pure vanilla extract
. 1 cup (250ml) buttermilk
    [or 1 Tbsp. white vinegar and milk to equal 1 cup]

DRY mix:
. 2 cups (260g) sweet white Sorghum flour
. 1/2 cup (65g) Tapioca flour (or Arrowroot)
. 1 Tbsp. (15ml) GF baking powder
. 1 tsp. (5ml) sea salt
. 2 Tbsp. (30ml) grated fresh Ginger
. 1 orange or lemon, finely zested
. 1/2 cup (120g) candied ginger (finely chopped)

PREPARATION:

. Position the rack in the center of the oven.
. Pre-heat the oven to 375F.
. Lightly oil the surface of the muffin pan and then place the paper liners into the cavities.

...JAM making:
1. In a small saucepan place half (1 cup) the amount of the berries with the sugar (1/8 cup) and bring to a boil. LOWER the heat to medium and stir every so often until the berries and sugar have reduced, thickened and concentrated the berry flavour as the water evaporates. Remove from the heat and let it cool while preparing the rest of the recipe.

2. In a large bowl, combine and whisk ALL of the mentioned DRY ingredients and make a well. Then, whisk the eggs in the well, followed by the oil, vanilla and buttermilk. With the aid of a solid spatula, combine just until traces of flour have disappeared.
3. Spoon in the batter only about halfway before sprinkling most of the blueberries evenly. Then, spoon the remaining batter evenly and finish off by slightly swirling in the jam on the surfaces. Last, add the remaining blueberries over tops.
. BAKE for 22 minutes. Remove the pan from the oven and wait only 5 minutes before removing the muffins and placing them onto a cooling rack.

I do hope you get to bake up a batch of these scrumptious berry treats soon.

Alright then...anyone care to admit which fruit they feel possessive over?

Flavourful wishes,

Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

The following RECIPES...may also be of interest:
- BANANA CHOCOLATE candied Ginger Muffins
- banana coffee DATE nut spice muffins
- ice-creamed BEETroot walnut, raisin MUFFINS
- ice-creamed Chocolate ice-cream Hazelnut Cranberry muffins
- CEREAL tops with Amaretto-Nut-Chocolate-Dulce de Leche interiors
- CHOCOLATE RICOTTA SQUASH muffins
- Jam filled Almond Banana big cap Gluten-free muffins

LEMON coconut ginger MOUSSE ice cream

Breaking out of my ice cream box through flavour pairing with character.
Aromatic LEMONS tango with COCONUT and GINGER.

At first, my only simplistic intention was to make some sort of citrus ice cream.
The flavour of lemon on its own was surely fine, however, I needed something a little more daring.
Yes --- the classic ice cream girl was having an 'out of the ice cream box' moment.
I figured, why not add some zing with grated ginger and coconut?

I remembered a conversation I had lately.
A friend mentioned how she had made a "slap in the face" tangy lemon ice-cream.

For some reason, it stuck with me...
especially when I was getting ready to create a lemon frozen treat of my own.

I do love lemons...but who needs the slap in the face?

Excitedly...I quickly grated the fragrance out of the bright yellow skin...

got the tanginess squeezed out of those plump lemons...

grated some fresh ginger root and finally gathered up the shredded coconut.

The star ingredients were ready.

All this deliciousness was going to be whipped up without an ice-cream machine.

Another bonus...

there are no eggs, hence, no stove top custard to be made.

I know, some of you are smiling right now...aren't you?

***

Eager to try my concoction?

The moment of truth was one reasonable (so I thought at the time) spoonful away.

The turn out:
In all honesty this is not what my Hubby would call a 'lickable' ice-cream cone candidate.

However, I can assure you that you will be licking your lips...

with a great big smile once you get this frozen mousse to your taste buds.

Once the frozen mousse was scooped into my ‘coppa’...

I then decided to add more decadence by pouring some ginger infused syrup .

At this point, I was really adding to the excitement of this new and tasty creation.
Alright...so this is shamefully what came next...

I wasn’t sure if I should share this with you...however, I figured why not.

Here's the disclosure part.
Once the photos were taken...
the 'coppa' full of this delightfulness was slowly obviously melting.
I quickly realized that I couldn't very well put this mousse back in the freezer...

not with syrup and coconut flakes on top?!?

This was turning out to be as good excuse as any to have one VERY different breakfast ;o)

Maybe...all in the name of my culinary journey?!?

Just as I was thinking how I shouldn't devour this lusciousness at 9 in the morning...

I was slowly spooning it into my mouth unconsciously.

No wonder I was starting to have a good mood energy flush over me.

For some reason, all my senses left me...just too 'delizioso' to put down.

This is where a true Italian shines...

...eating some ice-cream for breakfast ;o)

LEMON coconut ginger MOUSSE
ice cream

yields about 4 cups (1 Litre)

PRINTER FRIENDLY VERSION

INGREDIENTS:

(American measures)

. 2 cups whipping 35% cream
. 1 cup whole milk

. 1/4 cup granulated sugar
. 1/2 cup agave nectar (or Maple syrup)
. 1/4 tsp. sea salt
. 1 lemon, finely zested
. 1/2 cup lemon juice (2 medium lemons)
. 2 Tbsps. fresh ginger root, grated
. 2 Tbsps. Vodka
...
Garnish: Coconut flakes (optional)

1. Wash lemons very carefully.
2. Finely zest one lemon and then squeeze the juice of both lemons into the measuring cup. Continue by adding the sugar, Honey, salt, lemon zest, ginger and Vodka. Combine together with a quick stir. Set aside.

3. . With the aid of a food processor, pour the whipping cream and the milk together. Start the machine on MEDIUM by whipping no more than 6-7 minutes or until you see a slight ribbon forming. Careful not to over whip.
4. Restart the processor on very LOW and start to slowly pour the lemon mixture for no more than 15 seconds.

5. Pour the whole mixture into a wide, shallow metal pan or wide metal bowl in order for it to expand. Cover it tightly with an aluminum foil and place it TOWARDS the back of the freezer.

6. About 30 minutes later, give it a quick whisk. Put the bowl back into the freezer and repeat the same procedure about 30 minutes later. REPEAT again one last time before pouring it into a freezer proof container for a minimum of 6 hours before serving.

The frozen mousse remains quite fresh for a good week...
however, it is best not to leave it there for more than 2 weeks.

Well, I hope you also get a chance to be as daring with otherwise classical flavours.

If you are one that already likes lemon ice cream...
what else would you add to fancy it up?

Flavourful wishes,
Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Other CREAMY frozen treats -- no-Ice-Cream machine needed:
- BUTTERSCOTCH caramel from scratch...no ice-cream machine
- CHOCOLATE frozen MOUSSE _ 3 Ingredients only!
- FIG chocolate PORT nutty ice cream...no ice-cream machine

Here are a few LEMON derived DESSERTS also:
- CITRUS glazed RICOTTA cookies
- Citrus Chocolate Coconut Ginger Nut flourless torte cake
- LEMON mousse frozen PIE no bake

BANANA Chocolate candied Ginger Muffins recipe

BANANA Chocolate candied Ginger Muffins

Here they are...fresh, moist and aromatic...right out of the oven.

Well...not right at this moment...

the other day...two weekends ago to be more precise.

All that doesn't matter because we still had some left over due to

the fact that these babies froze and thawed to perfection.

We warmed them in our small toaster oven to bring them back to life.

Just seeing the muffins...brought back cherished memories

as they slowly aromatized our kitchen once more.

After having looked over a few similar banana chocolate muffin recipes...and then adding to them my crazy baking theories and ideas...I miraculously fluked out with a great combination.

In my humble opinion...they turned out excellent the very first time.

Wow...that rarely happens with me. There’s always a few improvements that get taken care of through future baking trials. It usually has to hit at least a 8/10 before I would try the same type of recipe again.

However, for these amazing tasting muffins...according to my personal scale of baking trial and errors...this turned out to be a 9.9/10.

Soooo close...and yet, a 'tinsy winsy' thing that bothered me. The only thing I would omit next time would be the sprinkled surface chocolate. What a mess that turned out to be. As soon as you go near the muffins you somehow already have the chocolate all over you!?! So, no big deal...that's easily fixable in writing...but the photos will remain as they are for now.

Alright then...enough already...I'm ready to give up my recipe. They are too good to keep to myself.

For the friends I have shared these with...you're finally going to have these in your oven blessing your home sweet home sooner than you thought! You can thank me later ;0)

BANANA CHOCOLATE candied Ginger Muffins

Yields 12 large muffins

No electric beater required

Click HERE for a PRINTER version of this RECIPE

Note: I have come back to re-vamp and simplify this recipe.

INGREDIENTS:

(American / Metric measures)

Dry mixture:
. 1 cup (150g) All-Purpose flour
. 1 cup (130g) whole wheat flour
. 1 tsp. (5ml) baking powder
. 1 tsp. (5ml) baking soda
. 1/2 tsp. (2.5ml) sea salt
. 3/4 cup (165g) granulated sugar
......
. 1/2 cup (120g) candied ginger (finely chopped)
. 1/2 cup (70g) roasted almonds (coarse chop)
. 3/4 cup (135g) bittersweet (65-70%) chocolate (coarse chop)

Wet mixture:
. 1/2 cup (125ml) plain yogurt (preferred 2% fat+)
. 1-1/2 cup (350ml) ripe bananas (about 3 large), mashed
. 1/2 cup (125ml) vegetable oil (canola or grapeseed)
. 2 xLarge eggs
. 1 tsp. (5ml) pure vanilla extract
. 1 medium orange or lemon, finely zested (optional)

Alternative ingredients: I certainly would substitute with shredded coconut as well as dried raisins or cranberries in this recipe without hesitation.

PREPARATION:

. Position the rack in the center of the oven.
. Pre-heat the oven to 375F.
. Lightly oil the surface of the muffin pan and then...

place the paper liners into the cavities.

...DRY MIX:
1. In a large bowl, except for the chocolate, whisk together all the dry ingredients.

...WET MIX:
2. In a medium bowl, mash the ripe bananas and add to it the rest of the wet ingredients. Blend until well combined.

...Assembly:

3. Make a well in the dry ingredients and then add the wet mixture. Combine well and only until all traces of flour disappears. Last, fold in the chocolate. Do not over mix. Set aside.

4. Spoon in the batter evenly to the very top of the cavities.
. BAKE for about 30 minutes. Remove the pan from the oven and wait only 5 minutes before removing the muffins and placing them onto a cooling rack.

. STORING: If not planning to eat the muffins within the next two days, it's best to freeze them with their paper liners up to one months time.
When re-warming, keep the paper liners on. Set the oven on very low for about 20 minutes.

When ready to peel off the cupcake liners...be gentle and patient.
Remember...there's a lot of chocolate melted in these scrumptiously delicious muffins.

Happy baking and flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.