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Crystallized Ginger
Smoked Paprika
 Lenny's Favorite TODAY!
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Dixie's Pantry |
 
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 Dixie, mother of Good Food Source mastermind Lenny, inspired us to create a resource for great mail order foods. Though she is the chicken fried steak maven, this busy nurse practitioner from rural Oklahoma has driven long distances to find more exotic ingredients for her culinary exploits. Now, thanks to the Internet, Dixie has discovered a world of fine food products just a few clicks away; Good Food Source finds the best sites from achiote to za'atar.
Crystallized Ginger
 We adore gingersnaps, ginger ale and warm gingerbread with vanilla ice cream; but when we really want to take the gingeriness up a peg or two, we reach for the crystallized ginger. Slices of the most tender part of the ginger rhizome are cooked in sugar syrup and coated in coarse sugar, producing a dense, chewy, zesty morsel that provides the perfect counterpoint to sweet, rich desserts. Sprinkle crystallized ginger on top of carrot cake for a sparkly golden crown, or add it to cookie or scone dough for a spicy surprise.
Order crystallized ginger from The Ginger People or Nuts Online
| Pumpkin Cupcakes with Cream Cheese Frosting and Candied Ginger |
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Nothing lights up our day like a big plateful of cupcakes—especially if those cupcakes are topped with cream cheese frosting. The spicy candied ginger really complements the rich, tangy cream cheese goodness.
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Cupcakes:
3 cups cake flour, sift before measuring
1 tablespoon baking powder
¾ teaspoon baking soda
2 ¼ teaspoons ground cinnamon
2 ¼ teaspoons ground ginger
3/4 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon kosher salt
1 ¼ teaspoons vanilla extract
¾ cup whole milk
1 ½ cups canned pumpkin
6 ounces unsalted butter (1 ½ sticks), at room temperature
1 ½ cups packed light brown sugar
3 large eggs
Preheat the oven to 350 degrees. Line 2 muffin tins with cupcake papers. Sift together the dry ingredients and set aside. Whisk together the pumpkin, milk and vanilla in a separate bowl and set aside. In a stand mixer with the paddle attachment beat the butter and sugar on high speed until light and fluffy, about 7-8 minutes. Add the eggs one at a time, beating and scraping bowl after each addition and mixing until the mixture is smooth and uniform. Add the dry ingredients in three additions, alternating with the pumpkin mixture, mixing on low speed and scraping down the bowl between additions. When all the ingredients have been added, mix 30 seconds on medium-high speed until smooth. Fill cupcake papers 2/3 full with batter and bake until tester inserted in centers comes out clean, about 15 minutes. Allow the cupcakes to cool before frosting.
Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
4 ounces unsalted butter, at room temperature
4 cups powdered sugar, sift before measuring
½ teaspoon vanilla extract
2 teaspoons lemon juice
Topping:
4-5 large pieces candied ginger, minced
Combine cream cheese, butter and sifted sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is incorporated. Add vanilla and lemon juice and mix until combined. Increase mixer speed to high and beat until smooth. Scrape down the mixer bowl and paddle and mix on high speed 30 seconds more. Pipe or spread frosting on cupcake tops and sprinkle with minced candied ginger. Frosting can be stored in the refrigerator 1-2 days; allow it to come to room temperature before using.
Makes about 20 cupcakes
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