Tag-Archive for » ginger «
These are quick easy and very tasty little cupcakes. I made these as the last recipe for one of my swap mates for the recipe swap I am in this month on Zaar. I will give a link at the end of this and I really recommend that you check out other recipes by this chef as she has some great ones. I made these as is except for adding extra grated carrot, ginger and cinnamon but that was just due to our preference. I also had to adapt the cream cheese frosting as we can not get cool whip here, so I just mixed the cream cheese with double cream and confectioners sugar and added a little more cinnamon than stated along with some vanilla essence. I took these to a family picnic in the park and everyone loved them. They are incredibly light and are not sweet at all which we love as we hate things that are overly sugary. I am the first to make and review these but to view the original recipe and to see other fab recipes by this chef please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted, Eco friendly camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 (16 ounce) Package poundcake mix
3/4 Cup water or milk
2 Eggs or 4 egg whites
3/4 Cup carrot, shredded
1 Tablespoon ginger, ground
1 Teaspoon cinnamon, divided
1/2 Cup walnut pieces, toasted
1 (8 ounce) Package cream cheese, softened
2 Cups Cool Whip
Method
1. Preheat oven to 350 degrees.
2. Prepare cake batter as directed on package using water/milk and 2 eggs.
3. Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
4. Spoon batter into 24 paper lined muffin cups.
5. Bake 15 minutes or until toothpick comes clean.
6. Beat cream cheese in medium bowl with wire whisk until smooth.
7. Gently stir in whipped topping, add remaining cinnamon. (read note above if you can’t get cool whip to see how I made it.)
8. Spread over muffins.
Refrigerate until ready to serve.
All photos taken by me unless otherwise stated.
I have never made home made chocolates before and I found this recipe from one of my team mates in the recipe swap I’m in this month. It immediately caught my eye as it is good for people who can not take a lot of dairy as my brother, so I thought I would try it. Well my whole family love ginger and this has an absolutely wonderful gingery kick to it. I used very expensive swiss chocolate for both mixing with the ginger and also for coating, so they were extra gourmet and totally indulgent. To read more reviews on this recipe please click here. I will say when processing the ginger mix, do not over process, I did and thought they would have been much better with some more small ginger chunks in them.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
250g Ginger biscuits
400g Crystallized ginger
100g Chocolate (I used creamy milk chocolate)
300g Chocolate, for coating. (I used dark chocolate)
Method
1. Pulverize the biscuits in your food processor until fine crumbs.
2. Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
3. Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
4. Spread on a tray and refrigerate until you can easily roll it into small balls.
5. Put the balls on baking paper, and return to fridge overnight.
6. Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
All photos taken by me unless otherwise stated.
