by Caitlin Saniga
Posts Tagged ‘gingerbread’
by Sarah Steimer
- 1/3 vegetable or canola oil
- 3/4 cup sugar
- 3 eggs
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon ground star anise (I couldn’t find ground star anise, so I had to ground my own whole pieces. It was a joy.)
- 2 teaspoons ground ginger
- 1 cup white chocolate chips for melting
Combine the oil, sugar, eggs and molasses. In another bowl, whisk together the flours, baking powder and spices. Mix the dry ingredients into the wet ingredients with a wooden spoon to form a stiff dough.
Divide the dough in half and shape each half into rolls the length of a baking sheet lined with parchment paper. Pat the rolls down to flatten to about a 1/2-inch thickness.
Bake the biscotti at 375 degrees for 25 minutes. Remove from the oven and let cool for a few minutes.
Cut the biscotti into 1/2-inch thick diagonal slices. Return the biscotti to the baking sheet and bake for another 5 to 7 minutes, laying cut-side up.
Melt the white chocolate in a double boiler or in a microwave. Pour the melted chocolate into a baggie and cut a tiny corner off one end of the baggie to pipe over the biscotti.
Makes about four dozen biscotti.
Recipe adapted from: A New Bloom
*During the month of December, we’re offering some simple biscotti recipes that can be quickly snatched for breakfast with coffee or enjoyed with tea after a long day of holiday preparation. All of our Crunch Time recipes can be found here.
Posted in Uncategorized, tagged baking, brownies, cake, candy bars, caramel, chocolate, dessert, dkscooks, food, gingerbread, lemon, Mother's Day, peanut butter, peaunts, recipe, Sarah Steimer, SoHungryBlog, Take 5 on May 8, 2011 | 2 Comments »
It goes without saying that our mothers taught us a lot of what we know about cooking. We learned everything from how to saute onions without setting off smoke detectors, to how much raw cookie dough you can ingest before your stomach hurt (not that we listened). So in honor of our moms — and obviously to outshine our siblings — we each chose a recipe that was handed down to us from our mothers.
Gingerbread cake with lemon sauce
by Sarah Steimer
Sometime during my adolescence I decided I didn’t like regular birthday cake anymore. I often chose a cake alternative: cheesecake, pie, ice cream cake and so forth. I asked for this cake a few times, a recipe my maternal grandmother made for my mom and her siblings. It may not be the exact same recipe she used, but I’m sure it’s just as good. Jameson women know how to bake — whether for six kids and a husband or just herself.
For the cake
- 11/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 cup light molasses
- 3/4 teaspoon ground cinnamon
- 1 egg
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (1 stick) butter
In a bowl, combine flour, brown sugar, cinnamon, ginger, baking powder and baking soda. Add softened butter, molasses, egg, and 1/2 cup water. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for two minutes.
Pour the mixture into a greased and floured 8x8x2-inch pan or a 9-inch round cake pan. Bake at 350 degrees for 35 to 40 minutes or until a knife inserted into the center comes out clean. Cool on a rack for about 10 minutes.
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon finely shredded lemon peel
- 1 cup water
- 2 tablespoons lemon juice
- 4 teaspoons butter
In a saucepan combine sugar, cornstarch and lemon peel. Stir in water and lemon juice. Cook and stir on low to medium heat until thickened and bubbly. Cook and stir two minutes more. Remove from heat and stir in butter.
Serve the cake and sauce warm. Refrigerate the sauce between uses. It will turn into a jelly-like consistency because of the cornstarch, but makes absolutely no difference in taste.
Recipe: Martha Steimer (mom)/Virginia Jameson (grandma)
Photo: Sarah Steimer
Take 5 brownies
by Caitlin Saniga
One quality I love about my mom is her thrift. She can make something ordinary seem spectacular with a few thoughtful tweaks. Take for example her recipe for Take 5 brownies. We always had boxes of out-of-season holiday-themed brownies lying around for some reason, and we always had pantry staples like pretzels and peanut butter on hand. So one day, her sweet tooth got her thinking, and Take 5 brownies were born. Sweet and salty — these brownies never lasted more than a few hours with her three kids (me included) lingering in the kitchen.
- brownies (made from a box according to package directions)
- 1/2 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 2 tablespoons milk
- 15-25 square-shaped pretzels
- 1/4 cup unsalted peanuts
- 1/2 cup caramel sauce
While the brownies are baking, combine the chocolate chips, peanut butter and milk in a small saucepan over medium-low heat. Stir continuously for 7-8 minutes, or until all ingredients have smoothly melted together. Remove from heat and set aside.
After brownies come out of the oven, let them cool about 5 minutes. Arrange pretzels over the top of the brownies. Sprinkle peanuts over the pretzels. Drizzle the chocolate-peanut-butter mixture over top, allowing it to pool in spots. Drizzle the caramel sauce over top.
Place brownies in the refrigerator for about a half-hour so the chocolate-peanut-butter mixture has a chance to set.
Serve brownies cool, at room temperature, warm, with vanilla ice cream on top, with seven different kinds of ice cream on top, with Take 5 candy bars on the side, with more chocolate sauce and whipped cream, with sprinkles, with more pretzels, or however you darn well please.
Recipe: Stephanie Saniga (mom)
Photo: Caitlin Saniga (food), Stephanie Saniga (interpretive self-portrait)