Chewy Ginger Cookies

    Have you ever seen the Original Kings of Comedy?  My best part is the end with stand up comedian - Bernie Mac.  I crack up all the time when he talks about how his nieces and nephew driving him crazy.  My favorite part is when he imitates his nephew saying "To get some milk and ' coookies".   If you have not seen it you have to check it out.  You would be dying with laughter.

    When I made these cookies that is what came to my mind.  

    

    I was constantly cracking up in my kitchen saying "Who wants some milk an coookies".  So who want some?  These cookies are right in time for fall.  They have that spice flavor with a ginger-sweet bite.

Chewy Ginger Cookies 

Ingredients

2 cups all purpose flour

1 tbsp. ground ginger

1 tsp. baking soda

1/2 tsp. fine salt

1 stick unsalted butter, room temperature

1 cup granulated sugar

1/4 cup finely grated fresh ginger

1 large egg

1/3 cup unsulfured molasses

3/4 cup raisins

   sanding sugar, for rolling

Directions

1. Whisk together flour, ground ginger, baking soda, and salt.  In a large bowl, using a mixer beat butter and granulated sugar on medium-high heat until pale and fluffy, 3 minutes, scraping down bowl as needed.  Beat in fresh ginger, egg, and molasses.  Beat in flour mixture: fold in raisins.  Scoop dough into 1 1/2-inch balls onto a parchment -lined baking sheet.  Refrigerate until firm, 30 minutes.

2.  Preheat oven 350 degrees F.  Roll balls in sanding sugar, placing 2 inches apart on parchment-lined baking sheets.  Bake until centers are just set, 16 minutes, rotating halfway through.  Let cool on sheets on wire racks for 5 minutes.  Transfer cookies to racks: let cool completely.  

Brown Sugar Popovers

    Have you ever had a Popover!  It is a roll made up of egg batter.  They are usually made in a popover pan but you can use a muffin tin, which is what I did.  These popovers are best served topped with fruit and whipped cream.  I especially love these since I rolled them in brown cinnamon sugar.  Are you drooling yet?

Brown Sugar Popovers

Ingredients

2 cups unbleached all-purpose flour
1/4 tsp. kosher salt
1/4 tsp. ground cinnamon
2 tbsp. packed light brown sugar, plus 1/2 cup
2 cups milk, at room temperature
4 eggs
1/2 stick unsalted butter, melted and cooled.

Directions

1. Position a rack in the center of the oven, and heat the oven to 425 degrees F.  Butter a popover pan or standard muffin tin, and place it in the oven for about 10 minutes, or until it is hot.

2.  In a small bowl, whisk together the flour, salt, cinnamon, and 2 tablespoons brown sugar.  In a medium bowl, whisk together the milk (make sure it is at room temperature, or the butter will form lumps), eggs, and 2 tablespoons of the melted butter.  Gradually whisk the flour mixture into the milk-egg mixture until thoroughly combined.  The batter will be loose and liquidy and not completely smooth,

3.  Remove the pan from the oven and pour the batter into the cups, filling the cups to the rim.  Bake for 20 minutes, then turn down the temperature to 325 degrees F and continue to bake for another 40 minutes, or until popovers are completely browned and poufy.  Don't open the oven door to look at the popovers until at least 40 minutes into baking.  You want them to be golden brown all over and tall; if you open the oven door too soon, they will deflate once they are out of the oven.  Let cool in the pan on a wire rack for about 10 minutes, or until cool enough to handle.

4.  Place the 1/2 cup brown sugar and 2 tablespoons cinnamon in a small bowl.  Brush the remaining 2 tablespoons melted butter on the tops of the popovers, and then remove the popovers from the pan.  One at a time, toss them in the brown cinnamon sugar, coating each popover completely.  Serve immediately if possible (they are best when eaten warm) or within 2 to 3 hours.

Recipe adapted from Boston Magazine that from adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Café 

Wordless Wednesday Whoopie Pies

Whoopie its Wednesday.  Hope you enjoy these Pumpkin Spice Whoopie Pies.

Birthday Party Event

    Hi everyone, I know you must be wondering what's up with NDY.   I been extremely busy with a party I had to do this past weekend.  It took up so much of my time during the week because of the planning stages with the client.   This event was a piece of work, but in the end it came out very well.  I made 4 dozen cupcakes from red velvet, vanilla, apple-tini, strawberry daiquiri, cognac and coke, and margarita.  I also made the custom display myself. 

What you think?

 

Apple Spice Cake

 

    My co-worker asked me to make a spice cake for his mother-in law birthday.  Since this is apple week at NDY, adding apples to a spice cake would knock it out the park.  I had this recipe bookmarked for a while now.  I made some adjustments to the cake to make it even a better cake.  When I brought the cake to work he was so happy.  I must say this cake is great.  I had to make a small piece for myself, and have it with some homemade vanilla ice cream.

Apple Spice Cake

Ingredients

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. apple pie spice
1 cup white sugar
1 cup light brown sugar, packed
3 large eggs
3 Granny Smith apples, cored and cut into 1/2 inch pieces
1 cup walnuts (optional)
1 tsp. pure vanilla extract

Directions

1.  Preheat oven to 350 degrees F.  Spray Bundt-pan with a nonstick spray with flour.  Set aside.
2.  Sift flour, sugar, cinnamon, baking soda, salt, ginger, and allspice together in a medium bowl.  Set aside.
3.  Using an electric mixer fitted with paddle attachment, combine vegetable oil, sugar and eggs on high speed for 2 minutes.
4.  Turn mixture on low and gradually pour dry ingredients, until combined.  Add apples, and nuts if desired until fully incorporated. Add vanilla extract.
5.  Pour batter in pan, and bake until a cake tester inserted comes out clean, 75 to 80 minutes.
6.  Remove from oven, and cool slightly on a wire rack.

Recipe slightly adapted from Martha Stewart

Apple Brownies plus Giveaway

  Last Saturday, my family and I went apple picking.  This is the first time my family and I went apple picking.  I love exploring something out the norm with my family and still having fun.  We had such a grand time. 

    For this whole week I will be celebrating apples right here at NDY.  Everyday for this week, I will be sharing amazing apple recipes. 

    Today I present Apple Brownies.  I know when you think brownie you think chocolate.  Not in this recipe.  It more reminds of a bread pudding. 

    It is sweet, soft, tasteful, and to die for.  When you cut this brownie it just crumbles because of how moist it is.  The cinnamon, apples, and walnuts are a perfect treat to start off NDY Apple Party.

Apple Brownies

Ingredients
1 cup all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/14 tsp. baking soda
1 stick unsalted butter room temperature
1 cup sugar
1 large egg
1/2 cup chopped walnuts
2 large firm-sweet apples, peeled, cored, and cut into 1/2 - inch cubes.

Directions

1.  Preheat oven to 350 degrees F.  Butter 8 x 11 inch baking dish.
2.  Whisk together flour, cinnamon, baking powder, salt, and baking soda in a medium bowl.  In an electric mixer, beat together butter, sugar, and egg with paddle attachment for 2 minutes, until mixture is pale.
3.  Stop mixer.  Fold in by hand walnuts and apples until well combined.  Add flour mixture, and sit until combined.
4.  Spread batter in baking pan and bake until golden brown and slightly firm, about 40 minutes.  Let cool on a wire rack 30 minutes, and then cut into bars.

Recipe adapted from Martha Living October 2012.

Now for the giveaway!  Do you love chocolate?  What about a dozen chocolate covered Oreos from Never Dessert You. 

This giveaway ends on Friday, October 19th at midnight, so get your entry in today!

Entering is easy.  Be a follower of NDY blog.  Leave a log post of your favorite treat at NDY Etsy store.  Extra entry become a fan of NDY Facebook page. 

 Good Luck!

a Rafflecopter giveaway

Pineapple Curd

 

   If you saw my previous post on Coconut Cake, you will notice the filling was a Pineapple Curd.   One of my favorite fruits is pineapple.  It is sweet and a little tangy.  Today, I want to share my recipe for making the curd.  Do not be afraid of making any curd, it's fairly easy.   At first the curd might look like it not thickening, but just raise the heat and keep whisking.  It will eventually thicken up.  You can use the curd to add in cupcakes, cakes, turnovers, and even pies.  Trust me you would want to eat this curd by itself.

Pineapple Curd

Ingredients

2 large egg yolks
8 large eggs
2 cups sugar
1 1/2 sticks unsalted butter, room temperature
1 1/4 unsweetened pineapple juice
1/4 cup lemon juice, squeezed from lemons

Directions

1.  Beat eggs, yolks and sugar until well combined.  Add pineapple juice, lemon juice and butter.

2.  In a double boiler, stir constantly until the mixture thickens about 20-25 minutes.  Pour mixture through a fine mesh strainer.

3.  Cool over an ice bath until cools.  Store in a  sealed container or with a piece of plastic pressed on the mixture in refrigerator.