tag: ginger

Vanilla Ginger Latte Recipe

January 16, 2012

Posted by in cooking ideas

This was the perfect warm drink recipe for a cold winter day in Michigan – but I suspect it tastes just as good in warmer regions, too! I created this recipe when I needed a little spin on my go-to favorite drink: the vanilla latte. All it takes is a bit of ground ginger to give this drink a kick!

Serves two.

Ingredients

- 4 ounces brewed espresso or strongly brewed dark roast coffee

- 1/2 cup milk, soy milk, or other milk subsitute

- 1/4 cup water

- 1/4 cup sugar

- 2 tsp vanilla extract

- 1/4 tsp ground ginger

Directions

Bring the water and sugar to a boil in a small sauce pan, stirring often.

When syrup has reached a rolling boil, add vanilla and ginger, continuing to stir.

Let mixture boil for another minute – this allows the alcohol in the extract to burn off. Remove from heat

Brew your espresso or strong coffee. Steam and froth milk or milk substitute. Pour espresso into a mug, followed by syrup, then milk

Spoon the leftover foam onto the top of the drink. Enjoy!

ashley paul indie pretty project Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

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Posted by in cooking ideas

indie pretty projects orange sherbert recipe

While summer is winding down, there’s no better sweet treat than a frosty dish of orange sherbert. I was so delighted when I learned just how easy it is to make orange sherbert at home – and I’m willing to bet most of you already have these ingredients in your refrigerator and cupboard!

ingredients

2 cups of orange juice

1 tablespoon orange zest

1 tsp ground ginger

2 tsp vanilla extract

6 oz sugar

1.5 cups whole milk

directions

Place all ingredients besides milk in a food processor and blender, and blend on high for 30 seconds. Pour in whole milk, and blend again. If you have an ice cream maker, this is all you need to do – just follow the directions for your ice cream maker to create homemade sherbert. If you do not have an ice cream maker, keep reading! Pour your orange mixture into ice cube trays – this filled up three of my trays. Place into the freezer for about three hours, or until solid (the cubes will become solid, but remain a bit creamy). Try not to leave your cubes in the freezer for too long, or else ice crystals will begin to form, taking away from the sherbert’s creaminess. Next, remove from freezer, and scoop out the cubes with a fork or spoon (they probably won’t pop out of the trays like ice cubes, but they should scoop out fairly easily), and place in a food processor or blender. Process for about 2 minutes, in 30 second intervals. Every 30 seconds, scrape down the sides and keep blending. Use a scraper to pour into a bowl, and smooth the top over. Place back in the freezer – it should be ready to eat in 2-4 hours (depending on your freezer temperature!).

ashley paul indie pretty project Out to find ways to make life simpler, Ashley is tackling life one DIY project at a time. Learning as she goes, she also spends her days writing Indie Pretty Projects and creating for her Etsy shop.

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the ginger people

boy do i have a treat for you today! my very naughty mother has introduced to me my latest obsession- the ginger people! they make an abundance of all natural ginger products, everything from baked goods to beverages.  she’s made these ginger cookies for us twice now, and they don’t last very long- they are truly the best ginger cookies i have ever had! always moist and perfectly balanced, yum.

the ginger people

the ginger peopleIngredients

1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
11/2 sticks unsalted butter, softened
1/2 cup molasses
2
1/4 cups all purpose flour
2 teaspoons baking soda
1
1/4 teaspoons ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch of salt
2 tablespoons Ginger People
Crystallized Ginger Chips

1 large egg at room temperature

the ginger people
 

Instructions

Adjust the oven racks to the upper and lower thirds and preheat the oven to 350°F. Line three cooking sheets with parchment paper. Place 1/4 cup granulated sugar in a small bowl. In the bowl of a stand mixer or in a mixing bowl, use the flat beater attachment or a hand-held mixer to beat the butter until fluffy, about 2 minutes. Add the remaining 1/4 cup granulated sugar and the brown sugar and cream together well. Add the molasses and blend well. Sift together the flour, baking soda, ginger, cardamom, cinnamon, nutmeg, and salt. Add to the butter mixture in 3 stages blending well after each addition. Stop and scrape down the sides of the bowl occasionally. Stir in the ginger. Lightly beat the egg and add. Blend thoroughly. Scoop out large spoonfuls (about 1/4 cup each) and roll into balls. Drop the balls in the bowl of sugar and toss to coat completely. Place the balls on the cookie sheets leaving a 3-inch space between them. Bake for 8 minutes. Switch the racks the cookie sheets are on and bake another 7 minutes, until the tops are cracked. Remove and cool completely. Store in an airtight container at room temperature for up to 5 days. Yields: 16 4-inch round cookies.

{photos: bonnie forkner; recipe: the ginger people}

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