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Posts Tagged ‘ginger’

  1. Cranberry Bliss Bars (Just Like Starbucks)

    November 12, 2012 by erinRD

    P1010188

     

    I worked at Starbucks for about 5 years after graduating high school while I was going to Junior College. It was a fun job and it was also fun to make a lot of creative drinks.

    The Holidays were always a crazy busy time of year and I still remember these Cranberry Bliss Bars being a very popular pastry. But at over $2 each, they are pretty costly! Like most things making them at home is much cheaper and a lot more rewarding. So when I saw these Cranberry Bliss Bars on Katie’s lovely site - Betcha Can’t Eat Just One, I knew I had to make them for Secret Recipe Club this month!

    If you’re looking for some sweet treats, her site is the place to visit! Somehow with 3 kids, she manages to make a lot of fantastic sweets and blog about them too!

    Bars:
    3/4 cup unsalted butter
    1 1/4 cups brown sugar
    1 Tablespoon molasses
    3 eggs
    2 Tablespoon crystalized ginger, ground into powder
    1 1/2 teaspoon vanilla
    1/2 teaspoon salt
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 cup dried cranberries, chopped
    1/2 cup white chocolate chips

    Frosting
    4 ounces cream cheese, reduced fat, softened
    3 cups powdered sugar
    4 teaspoon lemon juice
    1 teaspoon vanilla
    1/4 cup dried cranberries, to sprinkle on top

    Directions:
    1. Preheat the oven to 350 degrees and grease a 9×13 pan.
    2. Cream the butter and brown sugar together until light and fluffy. Then add in the molasses and the eggs one at a time mixing well between each addition. Add the ginger and vanilla and mix until combined.
    3. Mix in the dry ingredients (flour, salt, baking soda), stopping to scrape the bowl as needed.
    4. Fold in the white chocolate and cranberries.
    5. Using a rubber spatula, spread the mixture into the prepared pan and bake for 25-30 minutes or until set and golden brown.
    6. Set the cake aside and cool. Once cake has cooled, make the frosting by combining all of the ingredients (except cranberries) and beating until smooth.
    7. Spread icing on cooled cake and sprinkle with chopped cranberries. Chill in refrigerator for about an hour to set the icing.
    8. Slice the cake into 8 squares and then cut each square in half to create a triangle. Makes 16 bars.

    Taste Test: These were delicious! The tart cranberries and sweet crunchy white chocolate chips were perfect together. I think they tasted exactly like the blass bars at Starbucks, not to mention these look so festive with the bright red cranberries against the yummy white frosting! So pretty!

    I had a hard time finding crystalized ginger but ended up finding it at my local Trader Joe’s. I ended up grinding the whole package and I plan on keeping it to add to other baked goods for the holidays! It gives such a delicious ginger flavor to the bars!

    I just wanted to add – Happy 6 months to my little boy!

    Anyone need some rolls?

    Enjoy!! :)



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  2. Asian Pork with Mushrooms (Crockpot)

    February 10, 2012 by erinRD

    Adapted from Gina’s Skinny Recipes

    1 lb lean boneless pork sirloin roast
    kosher salt and fresh cracked pepper
    Non-stick oil spray
    1 cup low-sodium fat-free chicken broth
    1/2 cup reduced-sodium soy sauce
    1/3 cup balsamic vinegar
    3 Tablespoons sugar
    1 teaspoon sesame oil
    pinch red pepper flakes
    1/4 teaspoon cinnamon
    1/4 teaspoon cloves
    3 cloves crushed garlic
    1 Tablespoon fresh grated ginger root
    8 oz sliced mushrooms
    1/2 cup carrots, shredded
    1 cup baby spinach
    1 box Soba noodles

    For topping:
    1/4 cup chopped scallions
    1/4 cup chopped cilantro
    2 Tablespoons Sesame seeds

    Directions:
    1. Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 – 8 minutes.
    2. In the crock pot, combine the broth, soy sauce, balsamic, sugar, sesame oil, red pepper flakes, spices, garlic and ginger; add the pork and set the slow cooker to 8 hours on low.
    3. Thirty minutes before the timer goes off, remove the pork and set aside to rest a few minutes; add the mushrooms and carrots to the crock pot, cover and cook on low for 30 minutes.
    4. Meanwhile, shred the pork using two forks.
    5. Add the shredded pork to the crock pot and mix well. If adding baby spinach, add at the end and cover a few minutes until it wilts. Garnish with toppings. Serves 6.

    Taste Test: So delicious! The meat was so tender and juicy! Wholesome Husband made a comment that we eat a lot of Asian and Mexican food – nothing wrong with that! He also thought this was one of the best crockpot recipes that I’ve made!

    I tried these new crock pot liners. This box was about $1.50 for 4 liners. They really make clean up easy! Love it!

    Enjoy and Happy Weekend!!

     

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  3. Skillet Chicken with Peppers and Peanuts

    June 29, 2011 by erinRD

    Happy Hump Day!

    We are coming upon one my favorite holidays of the year! 4th of July!

    Old school pic of Wholesome Husband and I on 4th of July 2006.

    Can’t wait!

    Skillet Chicken with Peppers and Peanuts
    Adapted from How Sweet It Is

    1 pound skinless chicken breasts
    1 each: red, green, yellow pepper
    1 stalk broccoli, cut into small pieces
    non-stick cooking spray
    1/3 cup almond slivers

    chicken marinade:
    1/3 cup soy sauce
    2 Tablespoons olive oil
    1/4 cup sherry wine
    1 Tablespoons brown sugar
    3 garlic cloves, minced
    1/4 teaspoon ground ginger
    2 cups brown rice, cooked

    Directions:
    1. 2-24 hours beforehand, combined marinade ingredients in a baking dish. Add chicken to the marinade and let marinate for 2-24 hours, turning occasionally to coat. Let chicken sit at room temperature in the marinade for 30 minutes before cooking.
    2. Preheat oven to 400 degrees F.
    3. When ready to cook, heat an oven-safe (cast iron) skillet on medium heat. Slice green, red and yellow peppers. Add non stick cooking spray to skillet and add peppers with a pinch of salt, reserving a few pepper slices. Add in broccoli and stir and cook for 5 minutes.
    4. Push peppers to the side and turn heat up to medium high. Add chicken breasts and sear on each side until brown and crispy, about 5 minutes. After the second side has seared, top the chicken with reserved pepper slices and add the entire skillet to the oven uncovered.
    5. Bake for 25 minutes. Remove from oven and immediately top with peanuts. Let sit for 5 minutes before serving. Serve with brown rice.

    Taste Test: So good! I loved the almond slivers – such a good crunch! Feel free to add any veggies that you have!

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  4. Pumpkin Gingerbread

    February 8, 2011 by erinRD

    Let’s take a trip back to Autumn.

    Cool crisp air, changing leaves, pumpkin patches, bonfires, Halloween…my favorite time of the year.

    Pumpkin in February? Oh yes, I did it.

    Something must help us get through this dreadful winter. A taste of autumn is the perfect cure to winter blues.

    Pumpkin Gingerbread
    Adapted from A Foodie Stays Fit

    3 cups sugar
    1/2 cup canola oil
    1/2 cup unsweetened applesauce
    4 large eggs (or 8 egg whites)
    2/3 cup water
    1 (15 oz) can pumpkin
    2 teaspoons ground ginger
    1 teaspoon ground allspice
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    2 1/2 cups spelt flour or whole wheat pastry flour
    1 cup all-purpose flour
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    1/2 teaspoon baking powder

    Directions:
    1. Preheat oven to 350 degrees.
    2. Grease two 9×5 inch loaf pans.
    3. In a large mixing bowl, combine sugar, oil, applesauce and eggs; beat until smooth.


    4. Add water and beat until well blended. Mix in pumpkin until combined.
    5. In medium bowl, combine ginger, allspice, cinnamon, cloves, flours, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between greased pans.
    6. Bake until a toothpick comes out clean, about 60-75 minutes.
    7. Cool completely on a wire rack and store in an airtight container.

    Nutrition Notes: Replacing half the oil with unsweetened applesauce in this recipe cuts down on the fat and calories. Pumpkins belong to the squash family and offer numerous health benefits. Remember how butternut squash is loaded with beta-cartone just like carrots? Well, that bright orange color indicates that pumpkin contains beta-cartone as well. Pumpkin is low in fat and calories and loaded with vitamins A, C and E. Pumpkin is also an excellent source of fiber providing 5 grams in 1/2 cup. Fiber helps reduce LDL cholesterol levels, protect the body against heart disease, helps to control blood sugar level and promote healthy digestion.

    Taste Test: I loved this sweet bread. It makes a HUGE amount so cut it in half if you only want one loaf. It was moist and delicious with a great spice flavor! It’s perfect for breakfast or after dinner. Enjoy!

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