You know the saying where you don’t appreciate what you have until it’s gone? That is exactly what I am going through right now with food blogging. My time to do anything has been zapped away by seemingly endless amounts of rehearsals and practices and I have neglected giving you guys any recipes for the holidays coming up this Thursday (Thanksgiving and Hannukah, of course!). I barely have any time to finish my homework by the time I get home (around 9) on a daily basis, and my free period at school is used to finish homework so I’m not up until all hours of the night.
As someone who avidly follows food blogs, has a mom that’s a chef, and (occasionally) posts on her own blog, you would think that I love Thanksgiving. News flash: I really don’t. There is not much about the holiday that appeals to me: I have to have a long dragged out dinner with food that I don’t really like, and I have to pretend that I like it all while trying not to explode from the amount of food I was forced to take. The only good thing about Thanksgiving as far as I’m concerned is not having school, because everyone likes a day to sleep in.
The only thing about Thanksgiving that I like is the extensive amount of bread and baked goods, mostly because I get to make most of them. The pumpkin in these isn’t overpowering, which is nice because you know that you’ll be eating pumpkin pie later. Instead, it is the sweet and tangy candied ginger that provides a flavor pop in these otherwise mellow biscuits. Enjoy!
5 T. unsalted butter, chilled and cut into 1/2” pieces
1/3 c. buttermilk
3/4 c. canned pumpkin puree (not pre-spiced pumpkin pie filling)
3 T. honey
2 T. chopped candied ginger
Preheat oven to 400°. Line baking sheet with parchment paper and set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator.
Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist.
Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 1/2” thick 9” x 5” rectangle and dust top of dough with flour. Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope. Roll the dough again into a 1/2” thick 9” x 5” rectangle and dust the top with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4” thickness. This process helps to make your biscuits tall, with a layered textured. Using a 2-1/2” biscuit cutter, cut dough into 10 rounds. Place dough rounds 1” apart on your prepared baking sheet. Lightly press some candied ginger into the top of each round. Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm.
Good morning, everyone! This is my first post on RTTC as a high school senior, which is just crazy! We started school on Tuesday, and I can tell it’s going to be a fun, but hard year. I’m taking 3 AP level classes this year, and if you combine that with being in 3 chamber groups and training 12 hours a week, I’m not going to have tons of spare time on my hands. So, I’m trying to get as much baking in before my schedule starts going too crazy!
One of the classes that I’m most excited to take this year is culinary. Because of my past food experiences (aka this blog and my mom’s a chef and I love to cook), I was able to skip the basic classes and go right into the advanced class. The class is revolved around creating detailed menus, each with multiple parts. I don’t exactly mind being able to bake in the middle of the day, either. 🙂
One thing that I realized on RTTC was the lack in gluten-free recipes. No one in my house has any need to eat gluten-free, but I realize that my family is fortunate, and many other families have to eat a wheat free lifestyle. While I did make the crisp with a gluten free topping, I wanted to experiment a little more with gluten-free baking. I stumbled across the BabycakesNYC cookbook, and this vegan, low sugar, gluten-free muffin immediately caught my attention. It’s nearing the end of summer, so I wanted to make sure I could get in all my peach baking before apple/pumpkin (aka fall baking) begins again. Enjoy!
Ginger Peach Corn Muffins
Makes 12 muffins
4 cups sliced, fresh peaches, peeled (if desired)
1/2 cup agave nectar
2 tablespoons fresh lemon juice
2/3 cup almond milk (can use rice milk to make it nut-free)
1 tablespoon apple cider vinegar
1 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1 cup cornmeal
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon xanthan gum
1 teaspoon ground cinnamon
2-3 teaspoons ground ginger (personal preference)
1/2 cup coconut oil
3/4 cup agave nectar
1/3 cup applesauce
1 tablespoon vanilla extract
Preheat the oven to 325 degrees and line a baking sheet with parchment paper/Silpat.
In a medium bowl, toss together the peach slices, agave nectar, and lemon. Spread the peaches evenly on the baking sheet and place in the middle rack of the oven for 20 minutes, or until the sugars on the outside are caramelized. Let the peaches stand until cooled, approximately 30 minutes.
Keep the oven at 325 while preparing a 12-muffin baking tin. Combine the almond milk and the apple cider vinegar, and let sit (this creates a buttermilk-like substitute).
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, cinnamon and ginger. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients and stir until the batter is smooth. Pour in the “buttermilk” and mix gently until just incorporated.
Pour 1/3 cup batter into each muffin tin, until it is practically full. Top each muffin with a roasted peach wedge (or 2). Bake on the center rack for 22 minutes, or until a toothpick comes out clean.
Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to finish. Can be stored in an airtight container for up to 3 days.
Gluten free, low sugar, vegan, and dairy free? Sounds like a winning recipe.
Sorry for being gone for so long! Midterms just wrapped up today, so now I finally have some time to update you on what’s been going on in my kitchen. When my grandmother came over recently, I wanted to bake something for her especially since her birthday was coming up. She doesn’t like chocolate desserts she’s so insane but she loves spiced desserts. I’d rather have a steaming hot serving of apple crisp or a decadent chocolate mint cookie if you ask me, but I bake upon request. 🙂
For a girl who hates ground ginger, these were really good. They were perfectly soft but with a crispy edge, and my grandmother loved them. These were cookies that I’ve had my eye on from Two Peas and Their Pod and I’m glad I was able to make them for someone that I knew would really enjoy them.
Soft Gingersnap Cookies
Makes 3 dozen cookies
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Pinch of fresh grated nutmeg
3/4 cup unsalted butter, at room temperature
1 cup light brown sugar
1 teaspoon vanilla
1/4 cup molasses
White sugar for rolling
Preheat the oven to 375 degrees and line two baking sheets.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves and nutmeg. Set aside.
In a large bowl, cream the butter and the brown sugar. When it’s nice and fluffy, add in the eggs and vanilla extract. Add in the molasses.
Slowly add in the flour mixture to the wet ingredients until just combined. Using a tablespoon or eyeballing it, take the dough and roll it into a ball and cover it with the white sugar. Bake for 8-12 minutes (depends on your oven) and enjoy!
I heard rave reviews about these cookies, and I’m sure you will love them (if you like ginger)!