ginger

Erin Gleeson

Let’s Party: Ginger Cookies

I am so excited about BHG’s new Baking Cookbook. It’s gorgeous and has so many great ideas- from absolute basics to new, creative ideas. I am a sucker for ginger snap cookies, so I gave this Giant Ginger Cookie recipe a whirl. Let me tell you- they were chewy and DELISH! Plus they were really easy to make. You can also make them a little smaller (like I did) and cook them 10-12 minutes instead. I enjoyed mine outside on the deck at sunset for an end of the day treat with a cocktail. Happy Baking!

 

Giant Ginger Cookies:

Ingredients

  • 4 1/2 cups all-purpose flour
  • 4 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups shortening
  • 2 cups granulated sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3/4 cup coarse sugar or granulated sugar
Directions
1.In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.

2.In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3.Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.

4.Bake in a 350 degree F oven for 12 to 14 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes twenty-five (25) 4-inch

Photos & Illustration by Erin Gleeson of The Forest Feast 


Delish Dish Editor

Gooey Butter Bars with Gingered Strawberries

Hi, Beth here again, assistant digital food editor for BHG. We taste a lot of food everyday at Better Homes and Gardens when we attend taste panels (where we get to try the recipes that are going to be published months ahead of time). It’s one of the perks of being a food editor. But after awhile, recipes start to blur together. So when a recipe stands out in my mind weeks, even months, after I tried it in a taste panel, I know one thing: it is dang good. I have been daydreaming about making these Gooey Butter Bars with Gingered Strawberries for weeks now, and am soooo excited to finally share them with you guys along with the rest of our recipes from the May issue.

Some desserts have an amazing texture, or an addicting flavor, or just look pretty, but this dessert is all of those things. The buttery dessert bar has the most insane texture that’s both cakey and light at the same time. Plus, it pretty much melts in your mouth. Couple that with tart sweetness of gingered raspberries and, well, you’ve got a treat made in spring dessert heaven. It’s also so pretty that it’s bound to to make your guests do one of those delighted little dessert gasps. You know what I’m talking about.

I really liked that the bars came together using ingredients I already had at home. The only items I had to buy were the ginger and the strawberries. Plus, preparing the bars couldn’t have been easier. When we shot the recipe for the magazine, we show how to make the crust using a party blender. I don’t own a pastry blender, so I just used my hands. My grandma always taught me how to make pie dough with my hands, and this worked much the same. You’re just looking for the texture to become crumbly with the butter evenly distributed. Next I just pressed the crumbly dough into a parchment-lined pan.

After that, I spread the filling over the crust. Since the crust is kind of crumbly, just be sure to delicately spread the filling, making sure it doesn’t mix with the crust too much. At one point, I dropped my bowl into the batter as I was pouring it. Even this klutzy move didn’t affect the look of the bars, so they’re pretty much foolproof.

Here were my notes for success:

  • I didn’t need a pastry blender for the crust. Mixing it with my hands until crumbly worked just fine.
  • It did take a little longer to bake in my oven (all ovens are different) so I just watched until it was golden throughout and the edges were a little darker than the middle.
  • Though I photographed the bars with the berries on, it was easier to leave the berries off until just before serving. I stored them in a separate container so the strawberry juices wouldn’t soak into my buttery cake until the moment I served it.
  • Also, I love ginger so I added in a bit more than the recipe called for, and it was amazing, just a little zippier.
  • I highly suggest bringing it into the office and then listening to your coworkers “oooh” and “aaah” as a Monday afternoon treat. Just an idea.

So what are you waiting for? Get the recipe here!


Kate Taylor

ingredient obsession: miso soup

bowl of vegetarian miso soup

Hello! Kate from Cookie and Kate here. I’m excited to share this restorative miso soup today, which is a perfectly simple, hot one-pot meal. It’s light but filling, which is just the kind of meal I’m craving on these chilly days when I’m feeling overstuffed from all the holidays feasts.

miso

Miso is on my short list of “magic ingredients,” right up there with various vinegars and flaky finishing salts. Miso is most often made of fermented soy beans, and it adds a delicious umami flavor to Japanese-style dishes. It comes in several different colors; white being the most mild in flavor and the darker red, yellow and black colors have more intense, complex flavors. So far, I have only experimented with white miso, and it adds a delicious “je ne sais quoi” factor to Asian dishes. It really made this simple soup go from ordinary to something special.

miso soup ingredients

Once miso hit my radar, I was surprised to discover that it is relatively easy to find at grocery stores. Look for it in the refrigerated section (typically near the tofu). It also lasts for a few months in the refrigerator, so I don’t worry about it going bad.

vegetarian miso soup recipe

For this soup recipe, I followed BHG’s Asian Chicken Noodle Soup recipe, making it vegetarian with a couple of simple substitutions. I used vegetable stock instead of chicken stock and extra-firm tofu instead of chicken, which I chopped into small, bite-sized strips. I also added a carrot that I sliced into ribbons using my vegetable peeler, and spiced up the final result with some sriracha. I hope you’ll give it a try soon!

vegetarian miso and tofu soup