Type what you have

Ingredients

• ✓ candied ginger
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• egg
• butter
• vanilla extract
• lollipop stick
• white chocolate chip
• coconut

Instructions

1. 1 Preheat and grease a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a large bowl.
3. 3 Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened.
4. 4 Pour 2 teaspoons batter into the preheated waffle iron for each waffle, leaving spaces between each. Insert a lollipop stick about 3/4 of the way into each pool of batter; close the lid. Cook until golden and crispy, about 1 minute. Transfer each waffle pop to a cooling rack and repeat with the remaining batter.
5. 5 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Transfer melted white chocolate to a pastry bag fitted with a small writing tip or a resealable plastic bag with the corner snipped. Drizzle white chocolate over each waffle pop.
6. 6 Sprinkle coconut and candied ginger over the melted chocolate on each waffle pop, lightly pressing toppings to help stick to chocolate as it cools and firms.

By foodelicious

Ingredients

• ✓ candied ginger
• water

Instructions

1. 1 Combine chopped candied ginger slices and hot water in a bowl.
2. 2 Allow to steep for at least 20 minutes; the longer it steeps, the more pronounced the ginger flavor will be. Stir water and drain to remove candied ginger slices, reserving water into another container. Serve water heated like tea or drink cold.

By Diana71

Ingredients

• ✓ candied ginger
• sugar cone
• white chocolate chip
• black grape
• red grape
• green grape

Instructions

1. 1 Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
2. 2 Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
3. 3 Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.

By Kim

Ingredients

• ✓ candied ginger
• ice
• lime
• mezcal
• ginger beer
• lime

Instructions

1. 1 Fill a copper mule mug with ice. Squeeze the juice from 1/2 a lime into the mug. Add mezcal and top with ginger beer; stir to combine.
2. 2 Garnish with the candied ginger and lime wedge.

By France Cevallos

Ingredients

• ✓ candied ginger
• all-purpose flour
• baking powder
• cinnamon
• ginger
• clove
• salt
• brown sugar
• butter
• molasses
• egg
• white sugar

Instructions

1. 1 Whisk flour, baking powder, cinnamon, ginger, cloves, and salt together in a bowl.
2. 2 Beat brown sugar and butter in a separate bowl with an electric mixer until creamy. Mix in molasses, egg, and candied ginger. Gradually mix in dry ingredients until combined. Chill dough in the refrigerator for 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
4. 4 Roll chilled dough into 1/2-inch to 3/4-inch balls. Dip balls in white sugar to coat and place on the prepared cookie sheet.
5. 5 Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Loki85

Ingredients

• ✓ candied ginger
• shortening
• sunflower seed butter
• white sugar
• brown sugar
• egg
• all-purpose flour
• baking soda
• ginger
• salt
• dark chocolate
• sunflower seed

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
3. 3 Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.
4. 4 Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.

By Alessandra Martellacci

Ingredients

• ✓ candied ginger
• all-purpose flour
• apple pie spice
• baking soda
• salt
• brown sugar
• vegetable oil
• pumpkin puree
• applesauce
• egg
• semisweet chocolate chip
• confectioners sugar
• maple syrup
• apple pie spice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
2. 2 Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.
3. 3 Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.
5. 5 Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.
6. 6 Combine confectioners' sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.

By Rebecca C

Ingredients

• ✓ candied ginger
• vegetable oil
• water
• sage
• cinnamon stick
• rosemary
• apple
• onion
• turkey
• ice water
• sage
• cinnamon stick
• allspice berry
• peppercorn
• salt
• brown sugar
• apple
• pear
• cherry
• vegetable broth

Instructions

1. 1 Stir the vegetable broth, candied ginger, dried cherries, dried pears, dried apples, brown sugar, kosher salt, black peppercorns, allspice berries, 3 cinnamon sticks, and 5 sage leaves together in a large stockpot until the brown sugar and salt dissolve completely; bring to a boil, reduce heat to medium-low, and cook for 1 hour, stirring occasionally.
2. 2 Remove the brine from heat, add the ice water, and stir to melt ice and chill the brine; refrigerate until cold, at least 2 hours. Place the still-frozen turkey into the brine and refrigerate for 3 days. On the second day of brining, turn the turkey over in the brine.
3. 3 On serving day (the third day of brining), preheat oven to 350 degrees F (175 degrees C). Remove the turkey from the brine and place into a roasting pan. Discard the brine.
4. 4 Place the onion, red apple, 1 sprig of rosemary, 2 more cinnamon sticks, and 1 sage leaf into a 5-cup microwave-safe measuring cup and fill the cup with enough water to cover. Place into microwave oven and cook on high power until hot, about 5 minutes. Pour the contents of the cup into the cavity of the turkey. Rub the skin of the turkey with the vegetable oil.
5. 5 Roast in the preheated oven until the turkey is golden brown and the juices run clear, 4 to 4 1/2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read 165 degrees F (75 degrees C).

By Stacie

Ingredients

• ✓ candied ginger
• cranberry
• pear
• orange juice
• sugar
• water
• orange
• cinnamon stick
• star anise
• garam masala
• salt

Instructions

1. 1 Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, cinnamon stick, star anise, garam masala, and salt in a large saucepan over medium-high heat; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat; cool completely.
2. 2 Remove and discard cinnamon stick and star anise; transfer to an airtight container. Refrigerate until ready to serve.

By John Mitzewich

Ingredients

• ✓ candied ginger
• cinnamon
• vegan whipped topping
• clove
• salt
• cinnamon
• ginger
• cardamom
• cornstarch
• sugar
• vanilla extract
• coconut oil
• lemon juice
• banana
• cashew
• extra-firm silken tofu
• non-dairy milk
• coconut oil
• brown sugar
• vegan graham cracker

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
2. 2 Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
3. 3 Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
4. 4 Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
5. 5 Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.

By isachandra

Ingredients

• ✓ candied ginger
• chicken stock
• salt
• brown sugar
• onion
• red pepper flake
• cinnamon stick
• black peppercorn
• allspice berry
• ice water
• turkey
• butter
• aluminum foil

Instructions

1. 1 Combine chicken stock, salt, brown sugar, onion, pepper flakes, cinnamon sticks, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat; bring to a boil. Stir until sugar and salt have dissolved, 3 to 5 minutes. Remove from the heat, cool to room temperature, and refrigerate brine until thoroughly chilled.
2. 2 Combine brine and ice water in a clean, food-grade, 5-gallon bucket. Place turkey in the brine, breast-side down. Cover and refrigerate (or set in a cool area like a basement) for 6 hours, turning turkey once halfway through.
3. 3 Set an oven rack to the lowest level and preheat the oven to 500 degrees F (260 degrees C). Place a roasting rack inside a wide, low pan.
4. 4 Remove turkey from brine and rinse inside and out with cold water. Discard brine. Place turkey on the roasting rack and pat dry with paper towels. Tuck back the wings and rub butter liberally over the entire bird.
5. 5 Roast turkey in the preheated oven for 30 minutes. Remove from the oven, insert a probe thermometer into the thickest part of the breast, and cover the breast with a double layer of aluminum foil.
6. 6 Return to the oven, reduce temperature to 350 degrees F (175 degrees C), and cook until no longer pink at the bone and the juices run clear, 3 to 3 1/2 hours longer. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, keep loosely covered, and allow to rest in a warm area for 15 minutes before slicing.

By Andrea Parker

Ingredients

• ✓ candied ginger
• vegetable broth
• salt
• brown sugar
• black peppercorn
• allspice berry
• water
• ice
• red apple
• onion
• cinnamon stick
• rosemary
• sage
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir to dissolve sugar and salt; bring mixture to a boil.
3. 3 Remove from the heat and cool to room temperature. Cover and refrigerator until well chilled, at least 4 hours.
4. 4 Remove from the refrigerator and add water with ice chunks, apple and onion slices, cinnamon stick, rosemary sprigs, and sage leaves. Stir in remaining 1 cup water and brine is ready to use.

By carter_crazy

Ingredients

• ✓ candied ginger
• all-purpose flour
• all-purpose flour
• ginger
• cinnamon
• baking soda
• salt
• clove
• black pepper
• cayenne pepper
• butter
• white sugar
• molasses
• vanilla extract
• egg
• white sugar

Instructions

1. 1 Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
2. 2 Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar into a shallow dish for rolling cookies.
4. 4 Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on the prepared baking sheet. Slightly flatten cookies to about 1/4-inch thick; sprinkle with a pinch more sugar.
5. 5 Bake in batches in the preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ candied ginger
• ✓ candied ginger
• heavy cream
• confectioners sugar
• cranberry
• white chocolate chip
• cranberry
• baking powder
• all-purpose flour
• salt
• vanilla extract
• egg
• butter
• brown sugar
• vanilla extract
• lemon juice
• cream cheese
• confectioners' sugar

Instructions

1. 1 Beat 3 cups confectioners' sugar, cream cheese, lemon or orange juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
3. 3 Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.
4. 4 Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly.
5. 5 Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely.
6. 6 Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
7. 7 Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours.
8. 8 Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.

By CookieEater