Tag Archives: Organic Ginger Spice Blend

Daniel’s Holiday Spice Gingerbread

A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and skinny, speechless, and had pure blue eyes filled with trepidation.

We sat down for a cup of tea, and gave Daniel his first taste of gingerbread. I put a small bite on his stroller tray, and after watching both Ann and I each take a bite, he too took a taste. He watched us, unable to understand a word we said, and didn’t even try to speak any of the Russian he already knew. Totally silent, he slowly reached his hand out toward the gingerbread, indicating he wanted more. I can’t tell you how much my heart grew watching that little boy, pale as a ghost, eating gingerbread.

Now a year later, I listen for him in the hall outside our condo. When I open the door, I hear him sing “Jean”, and immediately get ready to catch him as he runs straight at me and launches into the air. He is all boy, has endless energy, and shows little resemblance to the pale listless child who arrive a year ago. He is a sponge, absorbing everything around him, constantly in search of ball to throw, and a companion with whom to play.

Whenever I make this gingerbread, I think of Daniel, and the world that awaits him, and what he will make of it with his unbridled enthusiasm.

Daniel's Holiday Spice Gingerbread

Course Dessert
Cuisine American

Ingredients

  • 1/2 cup butter
  • 1/3 cup sugar
  • 2 eggs
  • 2/3 cup molasses
  • 1 cup sour cream or plain yogurt
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tbsp organic Ginger Spice Blend

Instructions

  1. Preheat oven to 350°F. Grease an 8x8 inch baking pan.
  2. Cream together butter and sugar till light and fluffy.
  3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
  4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
  5. Stir flour mixture into wet batter in small batches being careful not to over-beat.
  6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

Yummy Crunchy Healthy Granola

My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar.  here it is.  Feel  free to experiment. Add shredded coconut, dried cranberries … live it up.

Yummy Crunchy Healthy Granola

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 6 cups rolled oats
  • 1 cup wheat germ
  • 1-1 1/2 cups chopped nuts (almonds, walnuts, pecans, or cashews)
  • 1 tbsp organic ground cinnamon
  • 1 tsp organic fresh ground nutmeg or
  • 2 tsp organic Apple Pie spice (in place of the cinnamon and nutmeg)
  • 1/2 tsp fine sea salt
  • 1/2-1 cup shredded coconut
  • 1/2 cup canola oil
  • 1/2 - 3/4 cup honey or maple syrup
  • 1 cup raisins or cranberries

Instructions

  1. Directions
  2. Preheat oven to 300°F.
  3. Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
  4. Spread the mixture on two baking sheets (I use a little cooking spray so it doesn't stick).
  5. Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
  6. After you take it out of the oven, add the raisins
  7. If you like it a little darker, add an extra five minutes but not much more—it burns easily. It's soft when you take it out but gets crunchy as it cools. If you like chucks don't touch or stir until it's completely cooled, then use a spatula to scrape up. Store in an air tight container.

Slice and Bake Ginger Spice Cookies

The only problem with cookies is controlling how many get eaten, especially if you have a cookie monster in the house. Slice and Bakes are the perfect answer. Just make the dough and freeze it in a log. Then, just slice off a couple and bake them. You gotta love portion control! Did I forget to mention how great these taste? Last night I served ginger-snaps with fresh strawberries and whipped cream to our dinner guests. They are the perfect desert for entertaining. Just through them in the oven while you are clearing the table. Nothing like cookies fresh from the oven!

Slice and Bake Ginger Spice Cookies

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24

Ingredients

  • 1 cup butter
  • 2/3 cup brown sugar
  • 1 1/3 cup molasses
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 tbsp organic Ginger Spice Blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups flour
  • 2 1/4 cup ground oatmeal flour

Instructions

  1. To make batter
  2. cream butter and sugar together until well blended
  3. add egg and beat on high for 4 minutes
  4. add molasses and mix until blended
  5. combine flour, oat flour, salt, Ginger Spice Blend and baking soda
  6. add to butter mixture in small increments and mix until incorporated
  7. roll batter in to a log; wrap in tin foil and freeze
  8. To bake cookies
  9. preheat oven to 375°F
  10. slice log into 1/4 in slices
  11. place on a cookie sheet and bake for 6-8 minutes
 

Spiced Cranberry Rum Sauce

  1. Spiced Cranberry Rum Sauce

    This is my favorite side dish for turkey. It stores well, so I make it the night before. I always save some to put on turkey sandwiches the day after. (It also is a great sauce for ice cream.)
    Course Sauce, Side
    Cuisine American

    Ingredients

    • 1 12- oz bag of fresh cranberries
    • 1 orange diced
    • 3/4 cup sugar
    • 2 teaspoons organic apple pie spice or
    • organic ginger spice blend or
    • organic ground cinnamon
    • 1/4 cup water
    • 1/4 cup rum or bourbon

    Instructions

    1. Combine cranberries, sugar, orange, and spice and water.
    2. Bake at 350°F for 30-45 minutes, stirring occasionally.
    3. Remove from oven, let cool.
    4. Stir in rum.
    5. Can be served warm or cold. I like it cold with turkey and warm on ice cream. The sauce thickens as it cools.

    Recipe Notes

Pumpkin Pie with Coconut Milk & Anise Seed Crust

 

Pumpkin Pie with Coconut Milk & Anise Seed Crust

The filling is rich, flavorful and creamy. The crust has a dramatic flair. Together they are a hit.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 413 kcal

Ingredients

Pie Crust

  • 1 1/3 cups flour
  • 1/4 tsp fine sea salt
  • 2 tbsp sugar
  • 1 stick butter unsalted
  • 1 egg yolk
  • 2 tbsp sambuca
  • 1 tbsp Organic Anise Seed

Filling

  • 2 cups pumpkin puree
  • 1 1/4 cup coconut milk
  • 1/2 cup white sugar
  • 1/2 tsp fine sea salt
  • 3 eggs
  • 2 tbsp Organic Ginger Spice Blend (This is our Holiday Spice Blend, renamed so you'll consider it year-round!)

Instructions

To make crust:

  1. Mix flour, sugar, salt and anise seed.
  2. Add butter and work into flour mixture until it resembles coarse meal.
  3. Mix together egg yolk and sambuca.
  4. Add to flour mixture and mix together until dough will stick together.
  5. Chill in saran wrap for 1 hour.

  6. Roll our crust on floured surface.
  7. Press into pie pan and pinch around perimeter.

To make filling:

  1. Beat eggs.
  2. Add coconut milk and mix together with eggs.
  3. Add sugar, salt, and spice blend and mix together.
  4. Add pumpkin puree and stir until blended.
  5. Pour into pie shell and bake at 375 for 1 hour. Pie is done when knife inserted near the center comes out clean.