An extra spiced, dense gingerbread loaf that's absolutely to die for.
Ingredients:
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup all-purpose flour
1 1/2 cup whole wheat pastry flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground mace
2 eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1 cup brewed coffee, at room temperature
1 cup molasses
Preheat oven to 350°F. Butter or oil a 9x5x3-inch loaf pan.
In a large bowl, whisk together baking powder, baking soda, flours, ginger, cinnamon, cloves, allspice and mace. In a second large bowl, whisk together eggs, oil, applesauce, coffee and molasses. Pour egg mixture into flour mixture and stir just until combined. Transfer batter to prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour. Cool on a rack for 30 minutes before removing from the pan and serving.
10/7/13
Autumn Yams
I don't know about you, but I'm not a fan of the overly sweet candied yams that get passed around during the fall and winter months. This has just the right amount of tart to stop the yams from being too sweet.
Ingredients:
5 lbs orange-fleshed yams, peeled & cut into 1-inch pieces
1 cup pure maple syrup
8 tablespoons butter, melted
1/2 cup orange juice
2 teaspoons grated orange peel
3/4 cup dried cranberries
Preheat oven to 350 degrees and bring a large pot of salted water to a boil. Cook cubed yams in the water until they just begin to soften (about 3 minutes). Drain and transfer to a 13×9 baking dish.
In a saucepan, melt butter over medium heat and add orange juice and maple syrup. Return to a gentle boil and simmer until it thickens just a bit, 3-5 minutes. Pour mixture over yams.
Bake yams uncovered just until tender, about 30 minutes, stirring gently every 10-15 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form a thick glaze around the yams, about 15 minutes longer. Remove from oven, stir, and serve!
Ingredients:
5 lbs orange-fleshed yams, peeled & cut into 1-inch pieces
1 cup pure maple syrup
8 tablespoons butter, melted
1/2 cup orange juice
2 teaspoons grated orange peel
3/4 cup dried cranberries
Preheat oven to 350 degrees and bring a large pot of salted water to a boil. Cook cubed yams in the water until they just begin to soften (about 3 minutes). Drain and transfer to a 13×9 baking dish.
In a saucepan, melt butter over medium heat and add orange juice and maple syrup. Return to a gentle boil and simmer until it thickens just a bit, 3-5 minutes. Pour mixture over yams.
Bake yams uncovered just until tender, about 30 minutes, stirring gently every 10-15 minutes. Mix in cranberries. Continue baking until yams are very tender and juices form a thick glaze around the yams, about 15 minutes longer. Remove from oven, stir, and serve!
Chai Tea Concentrate
Rather than running to Starbucks to get one, keep this made ahead in your fridge.
Ingredients:
5 cups water
3 inches fresh ginger, sliced into coins
2 cinnamon sticks
3 star anise
1 tablespoon black peppercorns
60 cardamom pods
20 whole cloves
1 teaspoon whole coriander
1 orange peel
1/2 cup whole leaf loose black tea (or 18 tea bags)
3/4 cup honey, more or less to taste
1 tablespoon molasses
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
Place the water, ginger, cinnamon, star anise, peppercorns, cardamom, cloves, coriander, and orange peel in a wide saucepan and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Remove from heat and add in the tea. Let steep for 7-9 minutes, then strain the entire mixture through a fine sieve into a large bowl. Stir in the honey, molasses, vanilla, and lemon juice, then pour into a mason jar or other airtight storage container and store in the refrigerator for up to 1 week (the concentrate may be frozen for up to six months).
To serve
Serve with milk in a ratio of 1:1. To serve hot, heat 1/2 cup chai concentrate with 1/2 cup whole milk or almond milk.
Ingredients:
5 cups water
3 inches fresh ginger, sliced into coins
2 cinnamon sticks
3 star anise
1 tablespoon black peppercorns
60 cardamom pods
20 whole cloves
1 teaspoon whole coriander
1 orange peel
1/2 cup whole leaf loose black tea (or 18 tea bags)
3/4 cup honey, more or less to taste
1 tablespoon molasses
1 1/2 tablespoons vanilla extract
1 tablespoon fresh lemon juice
Place the water, ginger, cinnamon, star anise, peppercorns, cardamom, cloves, coriander, and orange peel in a wide saucepan and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes.
Remove from heat and add in the tea. Let steep for 7-9 minutes, then strain the entire mixture through a fine sieve into a large bowl. Stir in the honey, molasses, vanilla, and lemon juice, then pour into a mason jar or other airtight storage container and store in the refrigerator for up to 1 week (the concentrate may be frozen for up to six months).
To serve
Serve with milk in a ratio of 1:1. To serve hot, heat 1/2 cup chai concentrate with 1/2 cup whole milk or almond milk.
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