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Sweet Potato Spice Bread

I had a rather large bag of sweet potatoes to use up.  Usually we eat them rather quickly but I guess I had no motivation.   I planned on making some mashed sweet potatoes to go along dinner.  With the leftover sweet potatoes in the fridge the plan was to eat them up.

My Grandmother passed me some Taste of Home magazines she was through with.  I found a recipe for Sweet Potato Bread that I needed to try, as I am sucker for quick breads.  Grandma always has quick bread at her house.  She often served little quick bread sandwiches to us for snack.  Filling the quick bread with peanut butter or cream cheese was so exciting as a kids.  As it turns out my kids love these little sandwiches also.

Sweet potato spice bread turned out great, very similar to a pumpkin bread.  Unlike the original recipe I reduced the sugar and fat by substituting the oil out.  This bread has just a bit of spice and is filled with raisins, and nuts would be great but Mr.Picky will not tolerate them.  The only think I would do differently is whip or blend my sweet potato instead of mashing it.  Mr.Picky questioned the chunks and I lied and said it was pumpkin.

Sweet Potato Spice BreadSweet Potato Spice Bread:

Yields: 2 (9×5″) loaves

  • 3 1/2 cup flour
  • 2 cup sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 4 eggs
  • 2 cup mashed or whipped sweet potatoes
  • 2/3 cup unsweetened applesauce
  • 2/3 cup milk
  • 2 Tbs flaxseed meal
  • 1 cup raisins
  • 1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees.

Sift together flour,baking soda,salt, baking powder, cinnamon,ginger, and cloves.

In a stand mixer or large mixing bowl whisk together eggs, sugar,applesauce, flax-seed, milk, and sweet potatoes.

Add in the dry mixture until just combined.

Fold in raisins and nuts until all are combined.

Grease 2 (9×5″) loaf pans.  Split the batter evenly between the pans.

Sweet Potato Spice Bread

Bake at 350 degrees for 55-60 minutes.  Cool in pans about 15 minutes before turning out.


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Big Soft Ginger Cookies

Back in 2008 I was in the hospital for a week, it was first time I have ever been admitted to the hospital.  At no point did I have an appetite but I had to order breakfast, lunch, and dinner.  Lucky for me I had a hunger husband who took advantage of this.  With every meal the hospital would bring huge packaged cookies from a local bakery.  Mr.Picky learned to write a request for their ginger cookies which he fell in love with.

After I had recovered and felt great I set out to find a recipe similar to prepare for Mr.Picky.  At this point I discovered Big Soft Ginger Cookies Recipe –  I was simply making these for Mr.Picky because I didn’t think I cared for ginger cookies.  I am not a fan of crunchy cookies and to me that is the only way I had eaten ginger cookies.  When I brought one over to Grandma she called them molasses crinkles which they probably are.   Big Soft Ginger cookies changed my mind and I now enjoy these cookies at much as Mr.Picky.

The dough can be made at least a day ahead as long as the bowl is covered tightly with plastic wrap.  Get part of the work done ahead of time during the baking season.  When you are ready to bake continue with the directions.

Big Soft Ginger Cookies:Big Soft Ginger Cookies

  • 2 1/4 cup flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup butter
  • 1 cup sugar
  • 1 egg
  •  1 Tbs water
  • 1/4 cup molasses
  • 2 Tbs white sugar

Sift or whisk together flour ,ginger, baking soda, cinnamon, cloves, and salt. Set aside.

Cream together 1 cup sugar and butter until light and fluffy.  Beat in egg, and then add water and molasses.  Mix until combined.

Slowly add the sifted dry ingredients.  Mix until incorporated.

I believe this recipe works best if you have time to chill the dough for at least an hour.  If you don’t continue on.

Big Soft Ginger Cookies

Shape dough in walnut size balls and rolls them in the 2 Tbs of sugar.

Big Soft Ginger Cookies

Place balls about 2 inches apart on a cookie sheet and flatten slightly with the bottom of a glass.

Bake for 8-10 minutes.  Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.

Store in an airtight container.  Then hide them so you don’t have to share.

Iced Pumpkin Cookies and Big Soft Ginger Cookies

Iced Pumpkin Cookies and Big Soft Ginger Cookies




Pumpkin Pancakes

It is pumpkin time and this week I made three pumpkin items with a large can of pumpkin.  Pumpkin pancakes are the kids favorite pancakes especially just cold plain.  They almost taste like you are eating a muffin or cookie but less messy because they are in pancakes form.

My sister showed up one day last fall with a plate of pumpkin pancakes.  She told me I could find the recipe Pumpkin  I have been making them since.

These pancakes are not overwhelming in flavor but have just the perfect amount of spice.  They are a denser pancake but I have add a bit extra baking soda to fluff them up a little more.  I found the original recipe to not cook all the way through sometimes.  I hope your family enjoys this fall treat!

Pumpkin Pancakes

Pumpkin Pancakes:

  • 1 1/2 cup milk
  • 1 cup pumpkin purée
  • 1 egg
  • 2 Tbs oil
  • 2 Tbs vinegar
  • 3 Tbs brown sugar
  • 2 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground allspice
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp salt

Combine milk, pumpkin, egg, oil, vinegar, and sugar in a large bowl.  Whisk until smooth.

Sift together the dry ingredients and combine into the pumpkin mixture.  Again whisking until smooth.

Pumpkin Pancakes

Heat a griddle to about 350 degrees or a frying pan to medium high heat.  Scooping about 1/4 cup of batter at a time flipping pancakes once brown on each side.  About 2 minutes on each side.

Pumpkin Pancakes

Enjoy plain or with warm maple syrup.

Plum and Ginger Lime Jam

I look forward to the plums starting to fall on my in-laws tree.  Mostly I eat them fresh but with an abundance this year and not wanting any to go to waste I was searching for something to do with them.  Last year my Grandma canned them with the pits in and they were tasty.

Fresh Plums

My jam supply is running low and I never replenished the supply.  I thought there must be a good plum jam recipe.  Most were the same with nothing special and just gave quantities of sugar to plum.  I had just bought some fresh ginger root and thought to brighten my jam with ginger.

Most recipes required no pectin to set the jam.  Although I almost regret this because I didn’t feel the need to add so much sugar.  This led my jam to be more of a spread than a jam.  No matter what it is great and I have a cupboard full.

Plum and Ginger Lime Jam:

  • 10-15 cups plums, pitted with the skins on
  • 1 Tbs fresh ginger,grated
  • 1-2 limes, zested and juiced
  • 2-4 cups sugar

Combine all ingredients in a large pot.  Add 2 cups sugar to start and sweeten after tasting.

Plum and Ginger Lime Jam

Using an immersion blender, pulse the fruit and sugar together until desired smoothness.  The smoother you go the less skin you have floating around.

Cook on medium until simmer.  Simmer until mixture becomes thick almost like a honey consistency.

Pour in sterile jars and can in a water bath for about 10 minutes for half pints.

Plum and Ginger Lime Jam


A great site for canning instructions is, I know my instructions are really general.


Egg Drop Soup


Egg Drop SoupThe kids and I love soup so we try to eat it when Mr.Picky is gone, so we don’t have to listen to complaining.  It is August which is usually warm for us here in the Pacific Northwest but it started raining.  So with rain came Egg Drop Soup for dinner.  Both children love it and quoting my five-year old “I could eat this for breakfast, lunch and dinner”.

A couple of times a week I try to make meatless meals.  Usually when Mr.Picky (my meat and potato man) is not joining us for dinner.  We had plenty of protein in the egg and I add some sautéed chard out of the garden to mine.

Egg Drop Soup with Chard added

Egg Drop Soup with Chard added

I adapted the recipe from The Kitchn-How to Make Egg Drop Soup .  The directions are easy and The Kitchn gives a variety of ideas you can add to your soup.  There is great photos on how to pour the egg into the soup at the link above.  This is exactly how I made my soup to my taste.

Egg Drop Soup:

  • 4 cup chicken stock
  • 1 Tbs plus 1 tsp cornstarch
  • 2 eggs
  • 1 1/2 tsp fresh ginger, grated
  • 2-3 cloves garlic, pressed or crushed
  • 1 Tbs liquid aminos or soy sauce
  • salt and pepper to taste
  • 1/4 tsp chinese five spice seasoning
  • green onions, chopped


In a medium sauce pan in about 1 tsp olive oil heat fresh ginger and garlic until fragrant.  Add in chicken stock.

Simmer on medium for about 15 minutes.  At this point you could add any vegetables and cook until done.  I think corn, peas, and mushrooms would be wonderful in this soup.  Remove 1/4 cup of stock and mix with 1 Tbs cornstarch until smooth, mix this back into the pot.  Bring up to a good simmer, as soup begins to thicken add soy sauce and seasonings.

Taste the soup to see if you need addition seasonings for your taste.  Meanwhile whisk together 1 tsp cornstarch and 2 eggs.

While the soup is on a low simmer, slowly stream the egg mixture into the soup.  Cook for another few minutes.

Serve hot and with a few green onions atop the soup.


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