Double Ginger Shortbread: A Recipe

I had every intention of posting this recipe yesterday, but decided to spend time in the kitchen preparing homemade gifts for friends instead.

Ginger Shortbread 02December Photo Project 2012: Day #19

I ended up making double ginger shortbread, hazelnut brittle, and crunchy peanut butter cups. My kitchen was a mess, but the results were worth the clean-up that had to happen later.

My favorite of the three was definitely the shortbread. The recipe is so simple and you don’t need many ingredients. It makes the perfect amount for gifting to a couple of friends. The key is to handle the dough as little as possible to obtain a light texture.

Double Ginger Shortbread 

Makes however many cookie you prefer

Scant 1 cup unbleached all-purpose flour
1/4 cup unrefined sugar
1 1/2 teaspoons ginger powder
Pinch of salt
1/3 cup non-dairy butter, softened
1-2 tablespoons ice water
1 tablespoon coarse sugar
2 tablespoons roughly chopped crystallized ginger

1. In a large bowl, whisk together flour, first measure of sugar, ginger powder, and salt.

2. In the bowl of a stand mixer, beat the butter at medium speed for about a minute. Add in the flour mixture and beat at low speed until crumbly. Add in ice water, 1 tablespoon at a time, until a dough forms. You may not need both tablespoons of water. The dough shouldn’t be sticky or wet, but more like a cut-out cookie dough.

3. Gently shape the dough into a small round and place in a large ziplock bag. Chill in the fridge for 30 minutes.

4. Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper or a Silpat.

5. Remove dough from fridge and roll out between two pieces of plastic wrap or parchment paper. I rolled mine out into a circle about a 1/2″ thick. Sprinkle the dough with remaining 1 tablespoon of sugar and press lightly so it adheres to the dough. Score the dough into 8+ wedges, but don’t cut all the way through. Put a few pieces of crystallized ginger onto each wedge and press down lightly.

6. Bake for 25-30 minutes or until just turning light brown. Remove from the oven and allow to cool for several minutes before cutting through the score lines. Transfer to a wire rack to cool completely. Cookies will firm up nicely as they cool.

Enjoy!!!

Tonight I am going to a holiday dinner with co-workers so hopefully I’ll be back with a photograph of something fun and/or interesting!

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The Snow Fell in Portland

It almost never snows in Portland. We get plenty of snow on the nearby mountains, but in the city itself, it’s rare. And when it does snow, it lasts all of a few hours if we are lucky. I woke up this morning, opened the blinds, and saw this:

Snow 01December Photo Project 2012: Day #18

It doesn’t look like much – because it wasn’t. A few hours later the sun was shining and the only indication that it had snowed was the frigid temperature. Now? It’s raining.

Fun and yummy recipe post coming up tomorrow!!! Get excited!

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And Then There Were Doughnuts

Lately my days feel like they have been thoroughly blended in a VitaMix. Keeping track of time is impossible and I savor every last second of cozy sleep. I know I’m not alone – we are all busy, especially during the chaotic holiday season! I was delighted when Tim came home this evening with a bag of these:

VD Doughnuts!December Photo Project 2012: Day #17

Portland is home to several fine doughnut shops and two of them (VooDoo and Acme) offer an impressive medley of vegan options. We are very lucky to live within a mile of VooDoo Doughnut’s east side location. In fact, I have to ride my bike dangerously close to it every time I scoot off to work. The aroma of fresh-baked doughnuts monopolizes the air. Not a bad thing!

The photograph above is a bag filled with yummy doughnuts. Two are missing because I ate them. If you ever visit Portland, stop by VooDoo Doughnuts because they have some pretty unique choices.

Goodnight!

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Quick & Easy Dinner

Pasta Dinner 02December Photo Project 2012: Day #16

Today was spent completing some freelance work and lounging around in my jammies. Breakfast = chocolate chip pancakes with homemade apple butter, lunch = leftover mighty miso soup, and dinner = pasta with marinara, spinach, portobellos, red peppers, and Field Roast Mexican Chipotle vegan sausages. Lots of fuel for lots of laziness I guess!!

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My New Favorite Tea

I am not a coffee drinker. Once upon a time you could convince me to enjoy an iced mocha, but not anymore. Tea is my warm beverage of choice nowadays. My favorite brands include Mighty Leaf, Stash, Traditional Medicinals, Numi, and whatever my co-op carries in their bulk section. Recently I was rummaging through the shelves at the local Marshall’s and made a new tea discovery! I was excited not only for a bargain, but a tea that was both organic and fair trade. That’s a match made for Amy. Did I mention it was a chai variety? Clipper Indian Chai Tea:

indian chai 01December Photo Project 2012: Day #15

Oh my, this tea is special. Hints of cinnamon, lemon, cloves, and fennel will warm your lil’ soul. I love mine with a bit of vanilla almond milk and a touch of agave nectar.

What’s your favorite warming beverage?