Candied Ginger


Candied Ginger
I use this for garish for the Gingerbread Cake. My husband likes me to keep a bowl around for him to munch on. This is a wonderful treat anytime. Also good to have around if you have a belly ache after too many sweets!
Recipe type: Dessert
  • 1 3 inch knob of fresh ginger
  • 1 cup sugar, plus more for rolling
  • 1 cup water
  1. Peel ginger and cut into paper thin slices, using a vegetable peeler, or slice thin with a knife.
  2. Combine sugar and water in a small saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes.
  3. Add ginger slices, simmer over low heat until translucent, 15 to 20 minutes.
  4. Drain candied ginger slices in a colander, roll each piece in sugar. Ganger can be candied several days ahead and stored in an airtight container. Make sure its airtight, otherwise any moisture will turn it to a liquid mess.

See Recipe for Gingerbread Cake


Rhubarb Blueberry Turnovers


Rhubarb Blueberry Turnovers
Rhubarb Blueberry Turnovers adapted from The Art and Soul of Baking These are the perfect amount of sweet and tart. By far my husband's most favorite treat.
  • Crust:
  • 1½ cups all-purpose flour
  • 1 teaspoon sugar
  • pinch of salt
  • ½ cup cold unsalted butter (one stick), cut into small pieces
  • 8 oz. cold cream cheese, cut into 8 pieces
  • Filling:
  • 4 oz. rhubarb, cut into ½-inch pieces (1 cup)
  • 4 oz. blueberries (1 cup)
  • 6 tablespoons sugar
  • zest of one lemon (about 2 teaspoons of zest)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom (optional)
  • Egg wash:
  • 1 large egg yolk
  • 2 tablespoons milk or cream
  • Sanding sugar, turbinado sugar (sugar in the raw), or granulated sugar for sprinkling on the turnovers.
  1. Place flour, sugar and salt in the bowl of a food processor and pulse a few times to blend the ingredients. Add the cold butter pieces and pulse several times until the mixture resembles coarse bread crumbs. Add the cream cheese and pulse until the mixture starts to clump together in a shaggy mass.
  2. Dump the dough out onto a lightly floured board or counter and knead briefly until the dough comes together. Pat the dough into a square (about ¾ inch thick) and wrap in plastic. Chill in the fridge for at least 30 minutes or up until 2 days.
  3. Just before removing dough from the refrigerator, prepare the filling: In a medium bowl, stir together rhubarb, blueberries, sugar, lemon zest, and spices; set aside. Preheat oven to 350 degrees and place two baking racks close to the center of the oven.
  4. Unwrap dough and place on a lightly floured surface. Roll dough into a large square (slightly larger than 15 inches all around), about ⅛ inch thick. Using a large knife, trim dough to a 15-inch square. Use a ruler to mark 5-inch increments along each side of the dough then cut into 9 (5-inch) squares.*
  5. In a small bowl, beat together the egg and milk; set aside. Add a spoonful of rhubarb-blueberry filling in the center of each pastry square (try to divide filling between the squares as evenly as possible). Using a pastry brush, lightly brush the edges of the squares with the egg wash. Fold the dough over the filling to form a triangle and gently press the edges together with the side of your hand or fingertips. Use a fork to crimp the edges.
  6. Divide the turnovers between two baking sheets that have been lined with either parchment or silicone baking mats. Brush the tops of the turnovers with the egg wash then sprinkle with sugar. Using the tip of a small knife, cut several slits in the top of each turnover. Place baking sheets on two baking racks in the center of a preheated 350-degree oven. Bake for 15 minutes then rotate the sheets from front to back and switch them between the racks to ensure even browning. Bake for 10 to 15 minutes longer until the turnovers are golden brown. Transfer pastries to a cooling rack. Serve turnovers warm or at room temperature.
*At this point, the squares can be stacked (with pieces of parchment or waxed paper between layers), wrapped in plastic and refrigerated for up to two days or frozen (place in a plastic freezer bag) for up to two months. These were some of the best turnovers I’ve ever tasted! They are sweet, but tart and the crust is flaky and flavorful. I’ve already made them twice and can see myself making them again and again in the future. Any type of berry filling would work great in these turnovers, and according to Recipe Girl, cherries work great as well!


Cinnamon Stars

Cinnamon Stars: Zimtsterne

Cinnamon Stars: Zimtsterne
Cinnamon Stars: Zimtsterne (Germany) adapted by a Food Network Recipe These beautiful cookies are chewy, puffs of sweetness. These are not easy to make. So if this is your first time, give yourself a full day to do it!
Recipe type: Goodies
Cuisine: German
  • 2¼ cups confectioners' sugar, plus more for rolling* (please see Cook's Note)
  • 15 ounces sliced almonds, with skin (about 4½ cups)
  • 1¼ teaspoons ground cinnamon
  • 3 large egg whites, room temperature
  • 2 teaspoons finely grated lemon zest
  1. Sift the confectioners' sugar.
  2. Put ½ cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
  3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside ⅔ cup of this meringue for topping the cookies.
  4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
  5. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
  6. Lay a sheet of waxed paper on the work surface and dust with confectioners' sugar.
  8. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about ¼-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
  9. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
  10. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Busy Baker's Tips: The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days.