Posts tagged ‘Ginger’

October 20, 2012

Pumpkin Chocolate Chip Oatmeal Cookies | cookies au potiron et pépites de chocolat

‘Tis the season. My favorite season of the year! Where the leaves start to come to life just before they are shed from the trees to let us know that winter is on its way.  It’s the time where we find ourselves getting reacquainted with scarves and boots and hot chocolate by the bowl and all sorts of warm things and that — my friends — is fine by me.  I love feeling cozy.  I love not sweating.  I love all things pumpkin-flavored.  This is my happy time.

This weekend I am going on a little “hike” (more like walk) in the mountains to celebrate birthdays.  In true French fashion, someone usually brings along a snack that is eaten as a reward for approximately every step taken (wish I were kidding.) Après l’effort, le rénconfort (after effort comes comfort) — am I right?

I decided that I would make myself responsible for the snack and decided to go along with the autumnal theme by making some pumpkin chocolate chip oatmeal cookies.  The house smelled like autumn heaven and the taste felt like a giant October hug.

Pumpkin Chocolate Chip Oatmeal Cookies

Makes 3 dozen, adapted from Two Peas and Their Pod

What you’ll need:

  • 1 1/4 cups (160 g) flour
  • 1 tsp baking soda
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 3/4 cup (145 g) sugar
  • 3/4 cup (130 g) packed brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup (240 ml) pumpkin purée
  • 3 cups (250 g) old-fashioned oats
  • 1 cup (160 g) dark chocolate, chopped

Now what?

  1. Preheat oven to 375 f / 190 c.  Line two baking sheets with wax paper or slipmats.
  2. Whisk together flour, cinnamon, ginger, nutmeg, salt and baking soda.
  3. Meanwhile, in a stand mixer or by hand, cream butter and sugars.  Stir in the egg and the vanilla.  Add the pumpkin purée.
  4. Add the flour mixture to the wet ingredients, stirring well.  Once combined, add the oats and the chocolate chips.
  5. Drop dough onto the baking sheets using a teaspoon measure (about 12 per sheet.)  Bake for 10-12 minutes or until cookies look set.  Let cookies cool on the tray for 2 minutes before removing them (this will allow them to set even more.  Cool on a wire rack and resist all urge to dive in immediately.

URGENT QUESTION: If anyone knows why my cookies are never plump, feel free to let me know :-\

July 6, 2012

David Lebovitz’s Fresh Ginger Cake | Gateau au Gingembre

Just last year, a foodie friend of mine suggested that I try any recipe by David Lebovitz.  I amazoned his cookbooks and was hooked immediately.  So hooked that I had “Ready for Dessert” mailed to me in France on an impulse from the United States (paying an astronomical amount for shipping.)  It was a decision that I have not once regretted.  Everything in this book is unbelievable and it really hits the nail on the head of the “American who appreciates French culture” in regards to the style of cooking/baking that I do so adore.  I am not usually a fan of ginger, but in the cold winter on a whim, I made DL’s fresh ginger cake and received many criticisms for it.  Ginger is hit or miss and unfortunately the crowd of 20 somethings guzzling beer that I was serving this cake to was not exactly a perfect match.  I made it once again recently for a civil union celebration, where the Boulanger (baker) sitting next to me asked me if I could come to his Boulangerie (bakery) one of these days to give him some of these typically “American” recipes that work so well now in France.  In exchange, he said to me, I would get to try some of his cookies.  Cookies made by the French? I’ll be the judge of that…

David Lebovitz‘s Fresh Ginger Cake | Gateau au Gingembre

(adapted from Ready For Dessert)

What you’ll need:

  • 4 ounces fresh ginger
  • 1 cup honey (or mild molasses)
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1 cup water
  • 2 teaspoons baking soda
  • 2 eggs, at room temperature

Now what?

  1. Preheat oven to 350 f and line the bottom of a 9 1/2 inch springform pan (the ones we usually make cheesecake in work well) with a circle of wax paper.
  2. Peel, slice and chop the ginger into tiny pieces.  You can also grate it with a cheese grater, but be careful of your fingers!
  3. Mix together the honey, sugar and oil. In a separate bowl, mix together dry ingredients.
  4. Bring 1 cup of water to a boil on the stovetop.  Add the baking soda and whisk for a couple of seconds.
  5. Pour water mixture into your honey/sugar mixture, whisking carefully.  Stir in the ginger.
  6. Add the dry ingredients to the wet ones, whisking to obtain a homogenous batter.  Finish by adding eggs, one at a time.
  7. Pour the batter into the prepared mold and bake about 45 minutes to an hour or until a toothpick or knife inserted into the center comes out clean.
  8. If the top of the cake seems to be cooking faster than the middle, cover it with aluminum foil and continue baking.
  9. Let the cake cool for 30 minutes before removing it from its mold.

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