Tag Archives: ginger

Easy Daisy Cookies!

Posted on August 13, 2016 by Ruthanne

Vanilla wafers and ginger cookies are covered in fun colored candy melts to make these cheery daisy cookies!

These are less recipe and more edible craft project- and they are SO fun! 🙂 I love (lovelovelove) Anna’s Swedish cookies. They are available in Ginger, Orange, Almond and Mint Chocolate. I get mine at Walmart- but you can find them on Amazon to0- right here. They are less expensive at Walmart though! Every flavor comes in an adorable flower shape that lends itself to making these cute little cookies! Make them in any color you want- and use any flavor cookie! So fun.

Here is how we made them: (printable recipe)

INGREDIENTS:

1 box of Anna’s Swedish Ginger Thins (I found mine at Walmart)
1 box of Nilla wafers
Wilton’s Candy Melts in a variety of colors (I used up some of my half-filled bags with this recipe!)
Sugar Sprinkles as desired (shown in yellow)

DIRECTIONS:

Melt Wilton’s candy melts (in the center color- I used yellow!) in the microwave in 30 second increments, stirring between until smooth.
Dip Nilla Wafers into the melted candy, lifting them up with a fork and tapping the fork on the side of the bowl to allow excess candy melts to drain away.
Pull bottom of cookie along edge of bowl to remove excess candy melts and slide coated cookie off fork onto parchment paper.
Sprinkle with jimmies or sugar to give it that “rough” center-of-a-flower look, and allow these to harden.

Melt candy melts in other colors, using the same technique. Dip an Anna’s cookie in whatever color you are using and use a similar technique to tap excess off and slide bottom against edge of bowl.

Place coated Anna’s cookie on parchment paper and before it hardens, place a “center” on it.
Allow cookie to harden up before serving.
Enjoy!

My thoughts: These are just plain fun to make. They are great for practicing your chocolate dipping skills, since these are nice hard cookies without any fillings that get soft. You can do them in any colors you want- and a variety of flavors. My only warning…… Everyone loved these and exclaimed over the cute FLOWERS unless they saw a white and yellow one 1st. Then they asked if it was an egg 🙂 Sigh. Maybe a mini- Nilla wafer would be better as a “center” for those? However you decorate them, I hope you enjoy these fun summer cookies! ~r

Eggs? Daisies? Haha…..

Other fun flower ideas here on Easybaked: (click on a photo to see the recipe)

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Gingerbread Cake Roll with Maple Cream Filling

Posted on December 14, 2012 by Ruthanne

A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween. I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form. If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes. The flavors together are wonderful! Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

1 1/4c. flour
1 1/4 t. baking soda
1 T. ground ginger
1 T. ground cinnamon
1 t. ground cloves
1 egg
1/2 c. warm water
1/3 c. sugar
1/3 c. molasses

Filling:

2 c. powdered sugar
1/3 c. butter (melted)
1 t. maple flavoring
1/2c. white chocolate chips (melted)
1-2 T. water to get spreadable consistency.

DIRECTIONS:

Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
Blend together flour, baking soda, ginger, cinnamon and cloves.
Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
Bake for 15 minutes (until the cake springs back to the touch).
Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
Refrigerate for 1 hour.
While roll is chilling, make filling:
Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
Add a little bit of water to make filling into a spreadable consistency.
After one hour, remove roll and unroll it carefully.
Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
Place this back in the refrigerator for about 4-6 hours minimum.
Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

My thoughts: YUM!!! I can’t wait to make this again- its really fun to put together and to serve. It’s such a unique and memorable dessert. If you want something that will stand out on the dessert table this Christmas, this is it! ENJOY!!! ~r

Want to try this in cookie form? I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones! Click on the photo and you’ll be taken to the recipe….enjoy!

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Posted in Cakes, Seasonal dessert and tagged baking, breakfast, c molasses, cake roll, christmas, cinnamon, cinnamon and cloves, cloves, dessert, food, ginger, gingerbread, gingerbread cake, gingerbread cookies, glaze, holiday party dessert, maple cream, maple filling, pumpkin cake roll, spiral cake roll, unique dessert. Bookmark the permalink.

Honey Cookies (Medovniky) in fun fall colors!

Posted on October 27, 2012 by Ruthanne

It’s almost too late for these cookies. Around here the leaves are turning brown and falling fast! The good news is that these incredibly flavorful cookies can be cut into any shape for any season!

These are a traditional Slovak cookie, generally made around Christmas. When I traveled to Slovakia I fell in love with a traditional cake called Medovnik (if you want to see my attempt at it, click here). When I came across this recipe on the Slovak Cooking blog, I knew I had to try them.

They are wonderful. A little like honey graham crackers, a little like gingerbread cookies, a little like spice cake… an incredibly unique cookie that is SO easy to roll and cut out (I can’t stand sticky, messy cut-out cookie dough!) They filled my house with wonderful fall scents when I baked them and I will definitely be making them again. Here’s the recipe:

INGREDIENTS:

4 ¼ cups flour
1 cup sugar
1 ¼ sticks (5 oz.) of unsalted butter
3 ½ tablespoons of honey
½ cup of water
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ tablespoons cinnamon
½ tablespoon ginger
½ tablespoon cloves

DIRECTIONS:

Heat the sugar, water and honey in a sauce pan until the sugar dissolves, stirring constantly.
Stir in the butter, salt, cinnamon, ginger and cloves.
Once the butter has melted, let the mixture cool.
In a large bowl, combine the flour, baking powder and baking soda.
Pour the sugar-spice mixture over it and mix well.
Knead lightly to form a smooth dough.
Wrap it in cling film and refrigerate for at least an hour. (the recipe called for refrigeration, but my dough was just perfect to roll out immediately.)
Preheat oven to 400F degrees.
Roll dough out on a board dusted with flour.
Cut cookies in whatever shapes you want and place on a cookie sheet.
Bake for 5-8 minutes (they bake fast, so keep an eye on them).
Cool and frost with your favorite glaze or frosting (I used Royal Icing, click here for the recipe and for directions on how to use it)

My thoughts: I really do love these cookies. The recipe was so different than any other cookie recipe I’ve made before. I have a love/hate relationship with royal icing. I hate the 12 years it takes to frost my cookies, but then I LOVE the finished result. However you ice them, these cookies are a unique addition to your cookie recipe collection. Enjoy! ~r