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Baked Northwest

Tag Archives: candied ginger

Lemon-Ginger Icebox Cake

11 Monday Jan 2016

Posted by BakedNorthwest in Desserts, Easy, Entertaining

≈ 1 Comment

Tags

candied ginger, Crystallized Ginger, ginger, Icebox Cake, lemon, lemon curd, Marscarpone, raspberries, Refrigerator Cake, Trader Joe's, Wafer Cookies, whipped cream

IMG_0222

I will repeatedly tell you that icebox cakes are one of the most versatile, easy, and impressive desserts you can make. All you need are thin wafter cookies, some sort of delicious filling, and a springform pan.

Proof that they are versatile: Chocolate Strawberry Icebox Cake and Peaches N’ Cream Icebox Cake

Proof they are easy: I am the new mother of a two month old and I managed to make this cake between feedings.

Proof they are impressive: It’s a cake you don’t have to bake…come on! It looks like a lot of work and it’s not. We served this to a party of 6 and everyone loved it! Continue reading →

Slice and Bake Sugar Cookies with ALL of the fillings!

15 Sunday Nov 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts, LuLu's Classics

≈ Leave a comment

Tags

candied ginger, cranberry, Dried Cranberries, ginger, orange, orange zest, Slice and Bake, sugar cookies, White Chcolate

Slice and Bake

After a few disastrous cookie decorating experiences, I vowed that my last sugar cookies of 2015 would be really low maintenance – aka no piping or pastry art required. Then I thought, do you even have to roll out the dough with this cookie recipe? What if we added fun ingredients to the dough instead of making frosting?

Slice and Bake

Enter my fall-themed slice and bake sugar cookies – white chocolate, dried cranberries, candied ginger, and a touch of orange zest. I was SO happy with the end result. It turns out this classic sugar cookie recipe works great as a “slice and bake” cookie palette as well. For someone like me who will leave sugar cookie dough in the freezer for months just to avoid the task of rolling out the dough then decorating the cookies, this may be a much better way to go in the future. With this new take on sugar cookies, all you have to do is be patient waiting for the dough to chill, then you slice and bake and you are DONE!

Slice and Bake

I wanted these cookies to feel somewhat festive, and I thought adding white chocolate, dried cranberries, candied ginger and orange zest was a good way to go. They are reminiscent of the “cranberry bliss” flavor that is popular this time of year. In the future, I’ll definitely be trying different flavors!

Slice and Bake

Recipe
Cranberry Orange Slice and Bake Sugar Cookies
By Baked Northwest
Makes about 4 dozen small cookies

Ingredients

For the Cookies:

1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 egg
1 tsp. vanilla
½ cup sour cream
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg
4 cups flour
1/2 cup white chocolate chips
1/2 cup dried cranberries
1/2 cup chopped candied ginger
1 tbsp. grated orange zest

Directions

In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.

Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly. Fold in the white chocolate chips, dried cranberries, candied ginger and orange zest.

Divide the dough into two round logs and wrap each in wax paper. Refrigerate at least 1 hour. Remove and unwrap the dough, and with a sharp knife, slice cookies about 1/2 inch thick. Place cookies on a baking sheet lined with parchment paper.

Preheat oven to 400 degrees F.

Bake the cookies at 400 degrees F for about 10-12 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side.

The Fruitcake Phase

17 Wednesday Dec 2014

Posted by BakedNorthwest in Boozy, Cookies, Desserts, Entertaining, Holidays, LuLu's Classics, Throwback Thursday

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Tags

boozy, brandy, brown sugar, Cake, candied cherries, candied ginger, cookies, fruit, fruitcake, fruitcake mix, holiday baking, holiday cookies, nuts, pecans, sherry, walnuts

Fruitcake...with a cat

It happens at this time every year…you can’t avoid it…the fruitcake joke. I have to admit, I never really understood it, since I was never subjected to fruitcake growing up. I was never gifted it, never tried it, never really thought about it. All I knew is it must be really, really bad for it to somehow come up as this terrible thing every year.

Fruitcake Cookies

Enter Christmas 2014 – what I am deeming as the “fruitcake phase.” I found out from my mom and aunt that not only did they grow up with my grandpa making fruitcake every year, but he never really gave it away…since he loved it so much. To this day, it is the only thing he has ever baked in his entire life – that is how much he loves the stuff. So, we found the old recipe he used, from a 1950 copy of the Gourmet Cookbook. Still having this cookbook is a treasure in itself, and I think this is about as classic of a fruitcake as you can get.

fuitcake

So, we made a few loaves…and I started to understand the stigma around the dreaded dessert. It’s a dense cake full of weird candied fruit whose sole purpose is to put in the cakes, and then it literally “ripens” in booze for a few weeks. What? I’m all about things chillin in booze, but it was a little weird. However, this fruitcake is real, it’s not a store-bought 10 pound bowling ball that’s already wrapped and easy to regift. It’s real, old-school ingredients, that really don’t end up tasting that bad, if you are into that sort of thing. Which my family is. Jordan and I are still on the fence about classic fruitcake, but I totally get it now (finally). But I couldn’t stop there, I had to go on and make fruitcake cookies…

Fruitcake Cookies...and a Cat.

Don’t ask about the cat…He was apparently going through a fruitcake phase as well. Anyways though, I was a tad skeptical about these cookies. I hoped they would be lighter than actual fruitcake while I was letting the fruit soak in some booze. I hoped people would actually want to eat them…and they turned out great! They are not the prettiest cookie in the world…Sort of like the ugly duckling of cookies, not too cute, but once they hit your lips…so good! Continue reading →

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