spices

Ginger Cookie…with a chocolate on top!

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Ok so you’re probably thinking – what’s with all these recipes where ginger plays the star role?? I can’t help it! It’s that time of year where you just need a little spice to put a jump in your step and keep you heated through these chilly nights. Ok, that, and I had to use up the candied ginger I made recently.  I promise though, this will be the last ginger related recipe for a while…of course until it’s Christmas time, because then it’s all about gingerbread people cookies. 

gluten free ginger cookie

But who could resist, at any time of year, a gingy cookie that’s crackled on the outside yet soft and chewy on the inside? Not me! So I had to give in to yet another ginger inspired gluten free recipe (sorry).

gluten free ginger cookie

I found a recipe on the Food Network site which looked very tempting –of course though, it wasn’t gluten free; but that didn’t stop me from revamping it.

gluten free ginger cookie

Sometimes, converting a wheat flour recipe into a gluten free flour recipe can be a bit tricky. However this time, I decided to use some of the Better Batter all-purpose gluten free flour I had on hand. If you live in Canada (more specifically the GTA area), you may find it difficult to find this brand in your regular grocery store. I found this brand in my local HomeSense store (which by the way, is a great spot to find lots of gluten free goodies that you can’t find anywhere else!).

gluten free ginger cookie

With a couple of tweaks here and there, the recipe came together nicely…aaand…the result was a gluten free cookie that was soft and yummy!
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Pure deliciousness!

Here are the recipes…enjoy!

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Ginger Cookie…with a chocolate on top!

Prep Time: 10 minutes

Bake Time: 13 minutes

Makes: 28-30 cookies

Recipe adapted from Food Network

Ingredients

  • 2 1/4 cup all-purpose gluten free flour*
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup brown sugar (I used golden yellow brown)
  • 1/4 cup light olive oil
  • 1/3 cup unsulfured molasses
  • 1 large egg (room temperature)
  • 1 cup chopped candied ginger
  • Enjoy Life Chocolate Mega Chunks (enough to top each cookie with 1 chocolate chunk)
  • Granulated sugar for rolling the cookies

Method

  1. Preheat oven to 350°F and prepare pans.
  2. In large bowl, combine flour, baking soda, spices and salt.
  3. In bowl of mixer with paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes.
  4. Add egg and beat well.
  5. With mixer on low, slowly add dry ingredients and mix for 2 minutes until well combined.
  6. Add the candied ginger and mix by hand, using wooden spoon, until well combined.
  7. Using a small spoon, scoop dough and roll each cookie by hand into 1”balls. Roll in granulated sugar, place on pan and flatten slightly.
  8. Top each cookie with an Enjoy Life Chocolate Mega Chunk, and press lightly into cookie.
  9. Place in oven and bake for 13 minutes. The cookies will be crackled and soft inside.
  10. Let cookies cool for 1-2 minutes before transferring to wire racks to cool completely.

Notes

*I used Better Batter brand gluten free all-purpose flour, which already includes xanthan gum. If the all-purpose flour you use does not include xanthan gum, you will need to add about 1/2 tsp to the mix.

http://www.pastelbakery.ca/gluten-free-ginger-cookie/

Thanks for stopping by! Comments are always welcomed and encouraged. 
Eva

Ginger Cupcake with Dairy Free Maple Meringue Frosting

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When I hear the word ‘ginger’ it reminds me of two things: 1) Ginger Grant the movie star character from Gilligan’s Island.  With her long dark batty eyelashes, always perfect red locks and trendy clothes (which never really made sense since they were stuck on that forsaken island for so long!), what young girl wouldn’t be fascinated by her.  2) Ginger Amanda the Cabbage Patch Kid doll.  I know you folks won’t know the specific doll I’m referring to (which by the way, was actually not mine), but at one point in my life she was around quite often!  She had yellow braided pigtails, blue eyes and wore a little dress with lace accents…and went everywhere with ‘mommy’.  This is why I call this cupcake The Ginger (Amanda) Dahling Cupcake.

gluten free ginger cupcake

To make this gluten free ginger cupcake a bit more interesting, I decided to add some candied ginger (or crystallized ginger).  I figured this would give a subtle but true ginger taste to the cupcake while adding some texture to the final product.  If you cannot find store bought candied ginger which is gluten free (as from my experience it’s noted on the ingredients that it may have traces of wheat), you can view my previous post for an easy homemade candied ginger recipe.

gluten free ginger cupcake

Hmmm, and what would taste yummy with ginger?  Let’s go with maple syrup – that should complement it nicely!  Yes, yes it does.

gluten free ginger cupcake

And voila! A yummy gluten free, dairy free cupcake…fitting for a movie star and doll alike.

gluten free ginger cupcake

Pure deliciousness!
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Happy Thanksgiving to my fellow Canadians!

Here are the recipes…enjoy!

Print
Ginger Cupcake with Dairy Free Maple Meringue Frosting

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

The Ginger (Amanda) Dahling Cupcake...fit for a movie start and doll alike :)

Ingredients

  • 3/4 cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1/2 tbsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (I used golden yellow brown)
  • 1/2 cup butter or margarine (softened, room temperature)
  • 3 eggs, room temperature
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 1/3 cup milk, or milk substitute
  • 1/2 cup chopped candied ginger
  • 1/4 cup chopped candied ginger, if you wish to decorate tops of cupcakes
    • For Dairy Free Maple Meringue Frosting
  • 3 egg whites, room temperature
  • 1 1/2 cup granulated sugar
  • 1/4 cup warm water (do not use hot water)
  • 1 tbsp brown rice syrup (I used Lundberg Organic Sweet Dreams Brown Rice Syrup) (link)
  • 1/2 tsp cream of tartar
  • 1 tbsp maple syrup

Method

  1. Preheat oven to 350°F and prepare pans with liners; set aside.
  2. Mix together in bowl all dry ingredients; set aside.
  3. Grind up candied ginger in mini chopper or food processor; set aside.
  4. Beat sugars and butter until light and fluffy.
  5. Add eggs one at a time, beating well after each addition.
  6. Add vanilla and maple syrup and mix well.
  7. Add flour mixing on low speed and slowly add milk. Once all milk has been added, mix well until smooth (about 3 min). Fold in chopped candied ginger.
  8. Pour mixture into liners making sure to only fill liners 1/2 - 2/3 full.
  9. Bake until toothpick inserted comes out clean – about 22-24 minutes.
  10. Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.
    11. For Frosting
  11. Before starting, make sure mixing bowl is completely grease free.
  12. Add egg whites, sugar, water, rice syrup and cream of tartar in bowl and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 8-10 minutes).
  13. Remove from heat. With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool. You will find you will need to whip it for a while (minimum 10 min before it starts to thicken).
  14. Add maple syrup and continue beating until stiff peaks form. Meringue will be thick but will still be slightly runny.
  15. Pour some meringue into a small bowl and carefully dip the top of the cupcake.
  16. Sprinkle some chopped candied ginger on top if desired.
  17. Once dry, a slightly hard thin layer will form overtop.
  18. If you have leftovers, you can store in a grease free container and store in the refrigerator for about a week. Re-whip by hand prior to using.
http://www.pastelbakery.ca/gluten-free-ginger-cupcake/

Thanks for stopping by! Comments are always welcomed and encouraged. 
Eva