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Triple the Ginger Cookies
Dessert American

Triple the Ginger Cookies

4.7

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Whisk flour, ginger, baking soda, and salt together in a bowl.
  2. 2 Beat brown sugar and butter in a large bowl with an electric mixer until smooth and creamy. Mix in egg and molasses. Gradually stir in flour mixture with a wooden spoon. Stir in crystallized and fresh ginger. Cover and refrigerate for at least 2 hours, or overnight.
  3. 3 When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Roll chilled dough into 1-inch balls and place about 2 inches apart onto ungreased baking sheets.
  4. 4 Bake in the preheated oven until lightly browned, about 10 minutes. Remove from the oven and transfer to wire racks to cool.

By Laria Tabul

Rhubarb Cookies
Dessert American

Rhubarb Cookies

5.0

Prep
30 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pulse oats in a food processor until smaller crumbs form while some larger pieces remain intact, 8 to 10 pulses. Add oats to a large bowl along with flour, baking soda, ginger, and nutmeg.
  3. 3 Beat butter and sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated.
  4. 4 On low speed, add the oat mixture to the butter mixture, beating until combined, about 30 seconds.
  5. 5 Stir in rhubarb and crystallized ginger.
  6. 6 Cover and transfer bowl to a refrigerator to chill for at least 30 minutes.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Line 3 large baking sheets with parchment paper.
  8. 8 Scoop dough (about 1 ½ tablespoons per cookie) onto prepared baking sheets, leaving about 2 inches in between each cookie.
  9. 9 Working in batches, bake in the preheated oven until golden brown on the bottoms and sides, 12 to 15 minutes.
  10. 10 Remove from oven and let cool briefly on baking sheets.
  11. 11 Transfer to a wire rack to finish cooling (they will firm up as they cool), about 30 minutes. Repeat with remaining cookies.

By Liv Dansky

Classic Pear Crisp
Dessert American

Classic Pear Crisp

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish or 9-inch square baking dish.
  2. 2 Stir oats, brown sugar, 1/2 cup flour, 1 teaspoon crystallized ginger, and cinnamon together in a medium bowl; rub in butter until mixture is crumbly with pea sized lumps. Set aside.
  3. 3 Stir white sugar, 2 tablespoons flour, and 2 teaspoons of crystallized ginger together in a separate bowl. Add sliced pears and toss to blend.
  4. 4 Transfer pear mixture into prepared baking dish; sprinkle with crisp topping mixture.
  5. 5 Bake in the preheated oven until pears are soft and topping is golden brown, about 30 to 35 minutes.
  6. 6 Cool slightly before serving with vanilla ice cream.

By JAYDA

White Chocolate Gingersnaps
Dessert American

White Chocolate Gingersnaps

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream 2 cups sugar, oil, molasses, and salt together in a bowl. Add eggs, one egg at a time, until combined.
  3. 3 Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
  4. 4 Roll dough into 1-inch balls, then roll the balls in remaining sugar.
  5. 5 Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
  6. 6 Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.

By Duff Goldman

Chewy Ginger Cookies
Dessert American

Chewy Ginger Cookies

4.6

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour, ground ginger, baking soda, cinnamon, salt, and allspice together into a mixing bowl; stir.
  3. 3 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat egg and molasses into creamed butter mixture. Gradually stir flour mixture into butter mixture until dough comes together. Gently fold in crystallized ginger.
  4. 4 Roll rounded teaspoonfuls of dough into small balls between your hands and place onto ungreased baking sheets about 2 inches apart.
  5. 5 Bake in the preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on baking sheets for 1 minute before removing to a wire rack to cool completely.

By tiggs

Rhubarb Ginger Cookies
Dessert American

Rhubarb Ginger Cookies

5.0

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Whisk flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg together in a bowl until well combined.
  3. 3 Beat brown sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract, until thoroughly combined. Beat in flour mixture in two additions until just combined; fold in rhubarb.
  4. 4 Drop dough by 1 ½ tablespoonfuls spaced 1 ½ inches apart onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets for 5 minutes, before transferring cookies to a wire rack to cool completely.

By Kim

Amaranth Ginger Cookies
Dessert American

Amaranth Ginger Cookies

1.0

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
  2. 2 Bring water and amaranth to a boil in a small saucepan. Reduce heat to low, cover, and simmer until amaranth is tender and water has been absorbed, about 10 minutes. Remove saucepan from heat and cool amaranth to room temperature.
  3. 3 Whisk flour, baking powder, baking soda, and salt together in a bowl.
  4. 4 Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat 1 egg into creamed butter mixture until smoothly incorporated; repeat with second egg. Add amaranth, oats, ginger, and walnuts to creamed butter mixture and beat until mixed.
  5. 5 Stir flour mixture into creamed butter mixture until dough is just combined. Drop dough by the teaspoonful onto the prepared baking sheet.
  6. 6 Bake in the preheated oven until cookies are lightly browned on top, about 10 minutes. Remove baking sheet from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Buffalochef's Strawberry Rhubarb Pie
Dessert American

Buffalochef's Strawberry Rhubarb Pie

4.7

Prep
30 min
Cook
55 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Roll out pie crusts into 11-inch circles. Place 1 crust into a 9-inch pie plate; place on a rimmed baking sheet. Cut remaining crust into ½-inch wide lattice strips; set aside.
  3. 3 Whisk ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon together; cut in butter until topping resembles coarse crumbs. Set aside.
  4. 4 Combine strawberries, rhubarb, 1 ⅓ cups sugar, remaining ¼ cup flour, ginger, nutmeg, remaining ¼ teaspoon cinnamon, and salt in a bowl; beat in eggs. Spoon strawberry-rhubarb filling into pie crust; sprinkle crumb topping evenly over top.
  5. 5 Moisten the rim of the pie crust with a small amount of water. Start with the longest lattice strips and lay 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
  6. 6 Bake in the preheated oven for 10 minutes; reduce the oven temperature to 350 degrees C (175 degrees C) and continue baking until filling bubbles and crust is light brown, 45 to 50 minutes more. Cool pie before serving, at least 1 hour.

By buffalochef

Spice Cookies with Crystallized Ginger
Dessert American

Spice Cookies with Crystallized Ginger

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 large cookie sheets.
  2. 2 In a large bowl, cream the butter and sugar. Add egg white, and corn syrup; mix until fluffy. Stir in the crystallized ginger. Sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves; stir into the egg mixture. When dough starts to come together, mix with your hands to form a smooth dough.
  3. 3 Form dough into 1 inch balls and roll in white sugar. Place balls on a cookie sheet 2 inches apart, and press down with the bottom of a glass dipped in sugar. Bake in the preheated oven for 12 to 15 minutes, cookies should be golden brown. Let the cookies cool on the baking sheet for a few minutes before Moving to a rack to cool completely. Dip 1/2 of each cookie into confectioners' sugar for decoration.

By J. Storm

Chef John's Gingerbread Biscotti
Dessert American

Chef John's Gingerbread Biscotti

4.8

Prep
30 min
Cook
60 min
Total
200 min

Instructions

  1. 1 Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined.
  2. 2 Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute.
  3. 3 Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky.
  4. 4 Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes.
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  6. 6 Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges.
  7. 7 Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  8. 8 Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C).
  9. 9 Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board.
  10. 10 Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet.
  11. 11 Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature.
  12. 12 Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

By John Mitzewich

Coconut Mango Muffins with Candied Ginger
Dessert American

Coconut Mango Muffins with Candied Ginger

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
  3. 3 Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
  4. 4 Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

By brittneyart

Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream
Dessert American

Ghirardelli Mini Gingerbread-Chocolate Chip Cupcakes With Molasses Buttercream

5.0

Prep
30 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Prepare the Cupcakes: Preheat oven to 350 degrees F. Place flour, crystallized ginger, baking soda, salt, cinnamon, and cloves in a food processor; process until ginger is finely ground, about 1 minute.
  2. 2 Beat butter, granulated sugar, and brown sugar with a heavy-duty stand mixer fitted with paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Beat in applesauce until blended. Add eggs one at a time, beating just until blended after each addition.
  3. 3 Stir together hot brewed coffee and molasses in a 2-cup glass measuring cup until blended. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Gently stir in Ghirardelli Semi-Sweet Chocolate Baking Chips.
  4. 4 Place 48 miniature paper baking cups in four 12-cup miniature muffin pans, and coat cups with cooking spray. Spoon batter into cups, filling almost full.
  5. 5 Bake in preheated oven until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Remove from pan to a wire rack and cool completely, about 30 minutes.
  6. 6 Prepare the Molasses Buttercream: Beat butter in a large bowl with an electric mixer on medium speed until smooth; beat in molasses and salt until fully incorporated, about 1 minute. Gradually add powdered sugar and 3 tablespoons of the milk; beat until light and fluffy, about 2 minutes. If needed, add remaining 1 tablespoon milk, 1 teaspoon at a time, and beat until desired consistency is reached.
  7. 7 Prepare the Chocolate Trees: Place 1 cup Ghirardelli Semi-Sweet Chocolate Baking Chips in a small microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 to 2 minutes, stirring every 30 seconds. Transfer mixture to a piping bag or heavy-duty zip-top bag with a very small hole snipped in the corner.
  8. 8 Pipe into small Christmas tree shapes on a parchment paper-lined baking sheet. Chill until set, about 15 minutes; keep chilled until ready to use.
  9. 9 Pipe or dollop Molasses Buttercream on cupcakes. Garnish with finely chopped crystallized ginger, and top with chocolate Christmas trees.

By Ghirardelli

Smart Cookie Fruitcake
Dessert American

Smart Cookie Fruitcake

4.4

Prep
15 min
Cook
75 min
Total
10612 min

Instructions

  1. 1 Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
  2. 2 Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
  3. 3 In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
  4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
  5. 5 Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
  7. 7 Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
  8. 8 Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

By Smart Cookie

Ginger Uniques
Dessert

Ginger Uniques

4.4

Prep
Cook
Total

Instructions

  1. 1 Sift together flour, ginger, and salt. Set aside.
  2. 2 In large bowl, cream together shortening and sugar. Beat in the cream. Gradually blend in the flour mixture. Stir or work in crystallized ginger. Cover and chill for four hours.
  3. 3 On floured surface, roll out chilled dough to a 9 inch square. Fit it into lightly greased 9 inch square baking pan. Prick it all over with a fork.
  4. 4 Bake in a 350 degrees F (175 degrees C) oven until lightly colored. Cool in the pan on wire rack. Cut into 2 x 1 inch bars.

By Rosina

Tropical Tiramisu
Dessert

Tropical Tiramisu

3.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 In a medium bowl, beat together the cream cheese, honey, and pineapple juice concentrate until light and fluffy; set aside. In a small bowl, combine the mango nectar and rum extract; set aside.
  2. 2 Place half of the cake cubes in a 1 1/2 quart glass bowl. Drizzle half of the mango/rum mixture over the cake, then spread half of the cream cheese mixture over the cake. Sprinkle on half of the ginger and nuts. Repeat layers.
  3. 3 Cover with plastic wrap and refrigerate for 2 hours or overnight. Garnish each serving with fresh mango slices and pineapple.

By Roxanne E Chan

Five-Spice Ginger Cake
Dessert

Five-Spice Ginger Cake

Prep
20 min
Cook
60 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan and line it with parchment paper.
  2. 2 Mix flour, ginger, baking powder, orange zest, baking powder, five-spice, and salt together.
  3. 3 Mix applesauce and tea together in a separate bowl.
  4. 4 Beat eggs with 1/2 cup plus 2 tablespoons sugar in a large bowl with an electric mixer until very fluffy and light. Pour in oil gradually and beat on medium speed until combined. Alternate adding the flour and applesauce mixtures, mixing just until combined. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
  6. 6 Remove from the oven and let cool for 30 minutes. Place a wire rack over the cake pan and flip to release cake onto the rack. Let cool completely, at least 45 minutes.
  7. 7 Cut parchment paper into any shapes you like to act as stencils. Brush lightly with water and stick them over the surface of the cake. Gently sprinkle turmeric around the shapes. Carefully lift up stencils.

By Jiji Wanderlust

Pumpkin Custard Pie II
Dessert

Pumpkin Custard Pie II

5.0

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Place baked pie shell on a baking sheet. Preheat oven to 425 degrees F (220 degrees C).
  2. 2 In a large mixing bowl, beat eggs lightly. Add cream, salt, sugar, cinnamon, allspice, and pumpkin. Mix well, then stir in candied ginger and cognac, rum, or bourbon (see Cook's Note). Carefully pour mixture into baked pastry shell.
  3. 3 Bake in preheated oven for 15 minutes.
  4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until a knife point inserted in the center of the pie comes out clean. Custard will still jiggle. Serve pie warm or at room temperature. Garnish with whipped cream if desired.

By MARBALET

Apple Charlotte
Dessert

Apple Charlotte

Prep
30 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Melt 4 tablespoons butter in a large saucepan over medium heat. Stir in chopped apples, apple butter, crystallized ginger, brandy, lemon zest and juice, salt, ground ginger, and 1/2 teaspoon cinnamon. Cover and cook over medium-low heat until apples have softened, 15 to 20 minutes. Uncover and continue cooking, stirring occasionally, until the liquid has evaporated and mixture has thickened, an additional 10 to 15 minutes. Remove from heat and let cool while you prepare the crust.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Melt remaining 12 tablespoons butter in a small microwave-safe bowl, in 15- to 30-second intervals. Stir in remaining 1/2 teaspoon cinnamon.
  4. 4 Remove crusts from bread slices. Gently dip both sides of each bread slice in melted cinnamon butter and arrange inside a 9x5-inch loaf pan, cutting them as needed to line the bottom and sides of the pan completely. Overlap pieces slightly to ensure there are no cracks. Spoon in the apple mixture and cover with remaining butter-dipped bread slices.
  5. 5 Bake in the preheated oven until bread is crisp and golden, about 50 minutes. Remove from oven and let stand at room temperature for 10 minutes. Place a plate or serving platter over the loaf pan and flip so the bottom has now become the top.

By Liv Dansky

Carrot-Pistachio Cookies
Dessert

Carrot-Pistachio Cookies

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
  2. 2 Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
  3. 3 Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.
  4. 4 Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.
  5. 5 Meanwhile, make the icing. Place confectioners' sugar in a small bowl and whisk in water.
  6. 6 Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
  7. 7 Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
  8. 8 Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
  9. 9 Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.

By Chadwick Boyd

Byron's Ginger Chocolate Chip Cookies
Dessert

Byron's Ginger Chocolate Chip Cookies

4.1

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt into a small bowl; set aside.
  2. 2 In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Gradually stir in the sifted ingredients using a wooden spoon. Finally, mix in the chocolate chips and crystallized ginger. Use two spoons to drop cookie dough 2 inches apart onto a cookie sheet.
  3. 3 Bake on the middle rack of the preheated oven for 12 to 15 minutes. The cookies should be golden brown on the sides and the top should have lost it's shine. Allow to cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

By Byron Nielsen

Sweet and Spicy Chocolate Cake
Dessert

Sweet and Spicy Chocolate Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, cocoa, and baking powder.
  2. 2 Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
  3. 3 In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
  4. 4 Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
  5. 5 Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.

By Syd

Ginger-Touched Oatmeal Peanut Butter Cookies
Dessert

Ginger-Touched Oatmeal Peanut Butter Cookies

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream brown sugar, white sugar, butter, and shortening together in a medium bowl. Beat in peanut butter, eggs, and vanilla.
  3. 3 Combine flour, baking soda, salt, and ground ginger, and stir into the creamed mixture. Finally, stir in rolled oats and candied ginger.
  4. 4 Drop by rounded spoonfuls onto an unprepared cookie sheet.
  5. 5 Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.

By Laura McB

Extra Gingery Bread
Dessert

Extra Gingery Bread

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
  2. 2 Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
  3. 3 In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
  4. 4 Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.

By Ibby

Pumpkin Ginger Cupcakes
Dessert

Pumpkin Ginger Cupcakes

4.8

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
  2. 2 Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.
  3. 3 Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.
  4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

By Lisa Lewis

Light Pumpkin Mousse
Dessert

Light Pumpkin Mousse

2.5

Prep
30 min
Cook
Total
390 min

Instructions

  1. 1 Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  2. 2 Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  3. 3 Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  4. 4 Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  5. 5 Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

By Debra Shapiro

Pumpkin Mousse
Dessert

Pumpkin Mousse

4.2

Prep
Cook
Total

Instructions

  1. 1 Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  2. 2 Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  3. 3 Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  4. 4 Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  5. 5 Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

By Debra Shapiro

Dark Gingerbread with Maple Whipped Cream
Dessert

Dark Gingerbread with Maple Whipped Cream

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
  2. 2 Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
  3. 3 Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
  5. 5 Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.

By TerryWilson

Ginger Loaf
Dessert

Ginger Loaf

4.0

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Combine flour, ground ginger, cinnamon, cloves, and salt in a bowl.
  3. 3 Cream sugar and butter in a large bowl with an electric blender until light and fluffy; stir in 1 teaspoon orange extract. Mix baking soda into applesauce and stir into butter mixture. Add flour mixture and mix until batter is smooth. Pour batter into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into center of a loaf comes out clean, 40 to 50 minutes. Remove from pan and cool on a wire rack until cool, about 1 hour.
  5. 5 Combine cream cheese, vanilla extract, and 1/2 teaspoon orange extract in a bowl; beat with an electric mixer until well combined. Beat in confectioners' sugar gradually. Spread frosting over cooled loaves. Decorate with crystallized ginger.

By Alegnia

Crispy Ginger Biscuits
Dessert Other

Crispy Ginger Biscuits

4.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. 2 Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
  3. 3 Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
  4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ElaineDale

Chocolate Chai Cheesecake
Dessert

Chocolate Chai Cheesecake

5.0

Prep
20 min
Cook
50 min
Total
190 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper.
  2. 2 Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top.
  3. 3 Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside.
  4. 4 Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps.
  5. 5 Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust.
  6. 6 Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking.
  7. 7 Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.

By DANCINGHORSE