Buttery Ginger Shortbread Cookies

These buttery ginger shortbread cookies are crispy and crumbly, and are flavored with both candied ginger and vanilla. 

A wonderful thing about these cookies is that you can make them on impulse! No chilling of the dough is required. Okay, you do have to let the butter reach room temperature, but if you cut it into pieces, it reaches room temperature pretty quickly.

Ginger Gold Rush Cocktail

This Ginger Gold Rush Cocktail is a twist on the whiskey sour. The additional ginger liqueur takes this bourbon cocktail to a new level. 

The only reason I tried this Ginger Gold Rush Cocktail was because I had one of those mini bottles of Maker's Mark that Mr. Kitchen had given me as a Christmas stocking stuffer about four years ago. I think he got the idea because I had used bourbon as a marinade ingredient or possibly for making homemade vanilla.

Stir-Fried Clams in Bean Sauce with Chilies and Green Peppers

These stir-fried clams in bean sauce with chilies and green peppers are so flavorful and rich tasting. The sauce turned out so delicious that I wish I could bottle it.

My favorite local seafood restaurant serves clams in a delicious spicy sauce that you soak up with slices of cheesy garlic bread. The dish is on the appetizer menu, but I order it as my entree, along with a salad. Heaven!

Double Ginger & Grapefruit Cakes

These double ginger and grapefruit cakes start with super gingery cakes with a touch of grapefruit zest which are then topped with a sweet/tart grapefruit curd buttercream. 

The double ginger cakelets are super moist, plus, they stay fresh and moist for several days in an airtight container. 

Sticky Ginger Cake with Caramelized White Chocolate Buttercream

This Sticky Ginger Cake with Caramelized White Chocolate Buttercream is so gingery, moist, sweet, and delicious!

This ginger cake with caramelized white chocolate buttercream is loaded with so many gingerbread-y flavors, including molasses, brown sugar, cinnamon, powdered ginger, and even homemade stem ginger syrup.

Stir-Fried Bagels with Cabbage and Bacon

This recipe for stir-fried bagels with cabbage and bacon is so completely and unexpectedly delicious! 

This recipe for Stir-Fried Bagels with cabbage and bacon is an invention of the staff of Lejen Chen's bagel shop in Beijing. Entrepreneur Lejen Chen was born in Taiwan, raised in Brooklyn, and wanted a taste of New York when she moved to China. Her bagel shop is called Mrs. Shanen's Bagels.

Ginger and Amber Ale Cookies

These crystalized ginger and amber ale cookies are chewy and spicy, and have a wonderful caramel flavor from the amber ale.

These ginger and amber ale cookies are also deeply flavored with molasses along with golden raisins, which provide little bursts of sweetness. They're really good.

Rhubarb-Ginger Muffins with Rhubarb Streusel

These Rhubarb-Ginger Muffins with Rhubarb Streusel are a wonderful way to use rhubarb, a beautifully colored sweet/tart vegetable.

Buttermilk and sour cream add richness to these rhubarb muffins, and the ginger, nutmeg, and vanilla play so nicely with the rhubarb. The Rhubarb vanilla bean streusel adds a wonderful crust on top.

Roasted Chicken Parts with Ginger and Garlic

These Roasted Chicken Parts with Ginger and Garlic are an example of how you can take a whole chicken, cut it into pieces, and create a quick and delicious main course.

For these roasted chicken parts, I cut up a whole 4 pound chicken. While buying cut up chicken parts is a time saver (and, believe me, I do it all of the time), cutting up a whole chicken yourself is worth it because you get to use the chicken back to save for later and create amazing chicken broth.

Coconut Red Curry Halibut with Rice

This Coconut Red Curry Halibut with Rice is deliciously flavored with ginger, scallions, mushrooms, and with bamboo shoots adding a nice crunch.  

This coconut red curry halibut with rice takes only about 15 minutes to prep, and about 20 minutes to cook, making it an easy weeknight meal.

Butternut Squash and Ginger Soup

This butternut squash and ginger soup is so warming, delicious, and nutritious. 

What I love about this butternut squash and ginger soup, besides the fact that it is so nutritious and delicious, is that you can have just about as much of it as you'd like without worrying about the calorie count.

Candied Ginger and Oatmeal Muffins

These Candied Ginger and Oatmeal Muffins combine the goodness of oatmeal, whole wheat flour, and candied ginger. 

The candied ginger adds just the right amount of spiciness to these muffins. Along with the rolled oats, I used a combination of white whole wheat flour and "regular" whole wheat flour.

Stir-Fried Chicken with Black Bean Sauce | Wok Wednesdays

This stir-fried chicken with black bean sauce is exceptionally tasty. It's also really easy to prepare.

As a participant in Wok Wednesdays, I'm trying to stir-fry my way though Grace Young's James Beard award winning book, Stir Frying to the Sky's Edge. I can't believe how much I've learned about wok cooking, Asian ingredients, and the Chinese diaspora since embarking on this adventure.

For example, fermented black beans. Even though the name of the recipe includes "black bean sauce," you actually make the sauce yourself with fermented black beans. In this post, I describe how I found the fermented black beans with the help of the Wok Wednesdays community.

Seared Scallop Salad with Toasted Sesame Seed Ginger Vinaigrette

This Seared Scallop Salad with Toasted Sesame Seed Ginger Vinaigrette is the perfect summer dinner.

I love scallops. They are so rich tasting, yet they are actually very light! They require very little prep, and are ready in minutes.

Pamplemousse Ginger Martini

This pamplemousse martini so refreshing! 

"What the heck is pamplemousse?" you ask. It's French for grapefruit! 

There is actually a Crème de Pamplemousse liqueur, and as you can tell by the bottle on the right, I've taste tested it... a few times. It's quite wonderful. It's not as strong or syrupy as limoncello, and has an aromatic and citrusy flavor. It definitely tastes like grapefruit. 

This martini combines the flavors of herbal gin, ginger, grapefruit, and lime. Seriously tasty. 

Pamplemousse Ginger Martini

Ingredients

1 1/2 ounces gin

1/2 ounce ginger liqueur

1 ounce pamplemousse rose liqueur

1/2 ounce lime juice

lime wedge

Instructions

1. Add the gin, ginger, pamplemousse, and lime juice to an ice filled cocktail shaker.
2. Shake for about 30 to 60 seconds, and strain into a chilled martini glass.
3. Garnish with a lime wedge.

Enjoy!

Cranberry Pumpkin Rolls

These cranberry pumpkin rolls are so soft and tender. I think they would be perfect for your Thanksgiving bread basket. I also think they would be even more perfect with Thanksgiving leftover dressing, gravy, mashed potatoes, and sliced turkey sandwiched in the middle. Seriously.

The dough is incredibly easy to make. Just toss all of the ingredients into a stand mixer and mix until blended. Add the fruit and candied ginger, form the dough into 24 balls, and bake them in a 9 inch by 13 inch cake pan.

The pumpkin puree adds such an amazing softness to the dinner rolls, without any added fat. These will definitely be on my Thanksgiving menu.

Cranberry Pumpkin Rolls

Ingredients

4/3/4 C (20 ounces) unbleached all purpose flour

1 tsp cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1/4 C (1 3/4 ounces brown sugar

1 1/2 tsp salt

1 T instant yeast

3/4 C (6 ounces) canned pumpkin

2 large eggs

3/4 C (6 ounces) water

1/4 C (2 ounces) softened unsalted butter

3/4 C (4 1/2 ounces) dried cranberries

1/4 C (1 1/2 ounces) diced crystalized ginger
1/4 C butter, melted

Instructions

1. Add all of the ingredients, with the exception of the cranberries and crystalized ginger, into the bowl of a stand mixer, and mix on medium low for about seven minutes. The dough should be smooth and soft. Adjust the the flour and water as necessary. 
2. Add the cranberries and ginger and knead for another minute, until fully incorporated.
3. Place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, about 90 minutes.
4. Oil a 9 inch by 13 inch cake pan. Preheat the oven to 350 degrees F.
5. Divide the dough into 24 equal pieces, about 54 grams each. Form each piece into a ball and place each into the cake pan, seam side down. Cover the cake pan with oiled plastic wrap. Let the pan rest for about an hour, until the rolls are puffy.
6. Bake the rolls for about 25 to 30 minutes. 
7. Remove the rolls from the oven, and brush them with the melted butter.
8. Turn the rolls out onto a cooling rack to cool. 
9. These rolls can be served warm or at room temperature. 

Recipe from King Arthur Flour

More pumpkin themed breads! 

• Cream Cheese Filled Pumpkin Muffins from That Skinny Chick Can Bake
• Crusty Pumpkin Rosemary Bread from Culinary Adventures with Camilla
• Giant Pumpkin Spice Cinnamon Rolls from girlichef
• Pumpkin Chocolate Pocky Muffins from NinjaBaking.com
• Pumpkin Seed Breadsticks from Never Enough Thyme