Ginger Simple Syrup

 

I always have ginger left over, from making a recipe. I hate to waste ingredients. This Ginger Simple Syrup is practically a freebie. Toss leftover ginger in a pan, with sugar and water. The result is a sticky sweet syrup, that you’ll look for excuses to use:

Hot or Cold Beverages

Mixed Drinks

Oatmeal

French Toast

Pancake Syrup

You can take this syrup a step further, to make Gingerbread Syrup. Simply add Gingerbread Spice, and molasses. This can be used all sorts of ways. I’m curious to know, how would you use this Ginger Syrup?

A YouTube demonstration video is available, by clicking this link.

GINGER SYRUP

INGREDIENTS:

3 Ounces fresh ginger, peeled, chopped

2 Cups water

1 Cup sugar

 

DIRECTIONS:

Bring ingredients, to a boil, in a medium sized sauce pan. Place a wooden spoon over sauce pan, to prevent a boil over. The liquid will bubble to the top of the sauce pan, as it boils. Reduce heat to medium low and continue a strong boil, until liquid has evaporated by 50%. The liquid will turn into a thick syrup. This process should take approximately 20 minutes. Strain ginger. Pour syrup into a mason jar. Keep refrigerated. The ginger pieces turn into candy.

 

USES:

Cold beverages

Hot beverages

Mixed Drinks

Oatmeal

Salad dressings

Sauces

Gingerbread Spice

Winter is my favorite time of the year. It’s inviting, warm, and cozy. The perfect time to create a Gingerbread Spice mix. If you’re a fan of all things gingerbread, this is for you. Use it for:

Gingerbread Hot Cocoa

Gingerbread Coffee Creamer

Gingerbread Toast

Gingerbread Oatmeal

Gingerbread Buttercream Frosting

Gingerbread Cake

Gingerbread Baked Potato

Gingerbread Green Bean Almondine

There are many uses, for this delicious spice blend. I’m sure to think of more. Keep in mind, when using this spice mix; to get the flavor of gingerbread, you need to add molasses. Adding molasses depends on the recipe. For Gingerbread toast, add brown sugar, plus the Gingerbread Spice Mix. For Gingerbread Hot Cocoa, add molasses, plus the Gingerbread Spice Mix. Let me know how you use this spice blend.

A YouTube demonstration video is available, by clicking this link.

GINGERBREAD SPICE

INGREDIENTS:

3 Tablespoons cinnamon

2 Tablespoons ginger

1 Teaspoon allspice

1 Teaspoon cardamom

1 Teaspoon cloves

 

DIRECTIONS:

Whisk ingredients. Store in a spice jar, or shaker.

Freezing Ground Meats

 

I am going to share with you my tips for freezing ground meats, quickly and efficiently.

I repackage the meat as soon as I bring it home from the store. The packaging, from the store, is not meant for long term storage. We can do better than that! I start by keeping the meat in it's package. The grocery bag will help to keep things tidy in the kitchen, and avoid contaminating the counters. I also like to use rubber gloves when cooking. It's my personal preference. Gather your supplies. The fastest way to do this is to have a large ice cream scoop at the ready.

 

 

Just scoop the meat onto a smooth baking sheet. This scoop yields 4 ounces of meat. I am using ground chicken. Other options would be: turkey, pork, beef or sausage.

 

 

If you have a burger press, use it! It is a great time saver. If you don't have one, no worries, just form each scoop of meat into a patty.

 

 

 

Freeze patties overnight. Then lift them from the baking sheet, using a spatula. This is why the baking sheet has to be smooth.

 

 

Shrink wrap the individually frozen pieces of meat. When you are ready to use, just take out what you need.

 

 



 

 

Leannes Spaghetti Pie

 

Leanne’s Spaghetti Pie is a family favorite, for many reasons:

It’s a comfort food all star. 

It’s easier than lasagna, to prepare. 

It freezes well. 

It makes a great Spaghetti Sandwich. 

It can be made low carb, by replacing the noodles.

Leanne bakes her pie, in a 9” X 13” casserole. I prefer a 10” springform pan. Either or. They taste the same.

A YouTube demonstration video is available, by clicking this link.

LEANNE'S SPAGHETTI PIE 

NOODLE LAYER:

16 Ounces spaghetti, cooked to al dente, in salted water

2 Tablespoons butter

2 Eggs, scrambled

 

CHEESE FILLING:

2 Cups ricotta cheese

1 Cup parmesan cheese, grated

1 Cup mozzarella cheese, grated

 

MEAT SAUCE:

2 Pounds ground beef - or ground turkey - or ground Italian sausage

1 Yellow onion, diced

1 Green bell pepper, diced

4 Cloves garlic, minced

1 (29 ounce) Can tomato sauce

1/2 Cup tomato paste

1 Teaspoon salt

1 Teaspoon pepper

1 Teaspoon granulated garlic

4 Teaspoons oregano

1 Tablespoon sugar

 

CHEESE TOPPING:

1 Cup parmesan cheese, grated

3 Cups mozzarella cheese, grated

 

TO PREPARE NOODLE LAYER: Cook spaghetti, until al dente; drain well. Return to pot, to cool slightly. Stir in butter and egg. Divide mixture. Press into 2 greased (9 1/2") springform pans; that have been lightly oiled. Set aside.

 

TO PREPARE CHEESE FILLING: Combine ingredients, into a small bowl. Divide mixture. Spread mixture, evenly, over noodles. Set aside.

 

TO PREPARE MEAT SAUCE: Cook ground beef, until done. Drain grease. Add onion, bell pepper, and garlic. Cook until vegetables have softened. Stir in tomatoes, tomato paste, and spices. Simmer for 10 minutes. Divide mixture. Spoon, evenly, over cheese filling.

 

TO PREPARE CHEESE TOPPING: Combine ingredients, in a medium sized bowl. Divide mixture. Sprinkle cheese, evenly, over meat sauce.

 

TO BAKE: Place springform pans, onto a baking tray. Bake at 350, for 45-55 minutes, until cheese is has turned golden brown. Yields 2 (9 1/2") pies. *This can be made in a 1 (9 X 13") casserole.

Nutrition information using low carb noodles, lean ground turkey, and low fat cheeses.

Coconut Chocolate Chip Bread Pudding

Let me start by stating, this bread pudding is rich and chocolaty. It’s like eating a warm Almond Joy candy bar. If that’s too much, or not enough chocolate, you have options: 

1. Leave as is, for the perfect balance of coconut and chocolate. 

2. Reduce the amount of chocolate chips, and let the coconut flavor come through. 

3. Omit chocolate chips, and top with chocolate ganache.

4. Leave as is, plus top with chocolate ganache; for an indulgent dessert.

Coconut Chocolate Chip Bread Pudding, with whipped cream.

Coconut Chocolate Chip Bread Pudding, with chocolate ganache and whipped cream.

A YouTube demonstration video is available, by clicking this link.

COCONUT CHOCOLATE CHIP BREAD PUDDING

 

INGREDIENTS:

2 Tablespoons butter for baking pan

1/2 Cup butter

1 Cup sugar

5 Large eggs

1/2 Teaspoon coconut extract

1/2 Teaspoon almond extract

1 (14 ounce) Can coconut milk

1/3 Cup heavy cream 

1/2 Cup sweetened flaked coconut, toasted

10 Ounces Texas Toast, Croissants, or Bolillo Buns, cubed

1 Cup semi sweet chocolate chips

 

DIRECTIONS:

Butter an 8X8X3.75" baking pan. Set aside. In a large mixer, beat butter and sugar, until light and fluffy. Beat in eggs, one at a time. Stir in coconut and almond extracts, coconut milk, heavy cream, and toasted coconut. Fold in cubed bread and chocolate chips. Let bread soak up mixture, for 30 minutes. Spread, evenly, into prepared baking dish. Bake at 350 for 60 minutes, or until puffy and golden brown.

SEMI SWEET CHOCOLATE GANACHE

INGREDIENTS:

1/2 Cup heavy whipping cream (1 tablespoon reserved)

1/2 Cup semi sweet chocolate chips

DIRECTIONS:

Heat heavy whipping cream, in a medium sized microwave safe mixing bowl, for 1 minute; until hot and steamy. Stir in chocolate chips, until smooth. Blend in reserved chocolate chips, until completely smooth. Spoon over, individual servings, of Coconut Chocolate Chip Bread Pudding.

Coconut Cream Pie Jars

Need an easy dessert, that’s easy to whip up, and stores like a dream? Dessert Jars! I made these, the last two Thanksgivings, and they were a hit. Not having to make homemade piecrust, is such a winner. Plus,  the packaged shortbread cookies taste just like piecrust. 

A YouTube demonstration video is available, by clicking this link

COCONUT CREAM PIE JARS

 

SHORTBREAD CRUST:

6 Large packaged shortbread cookies, crushed in the jar

6 Large packaged shortbread cookies, crushed in a baggie

 

COCONUT CREAM PIE FILLING:

1/3 Cup sugar

1/4 Cup all-purpose flour

1/8 Teaspoon salt

3 Egg yolks

2 Cups milk

1/2 Teaspoon vanilla extract

1/4 Teaspoon coconut extract

1 Cup sweetened flaked coconut

2 Tablespoons butter

 

WHIPPED CREAM TOPPING:

1 Cup heavy whipping cream

1 Tablespoon sugar

 

TOASTED COCONUT TOPPING:

1/3 Cup flaked coconut

 

TO PREPARE SHORTBREAD CRUST:

Place 1 cookie, in each jar. Use a wooden tamper, to smash cookie into the bottom of the jar. Place 12 cookies in a baggie. Crush with a smooth mallet, or rolling pin.

 

COCONUT CREAM FILLING DIRECTIONS:

Blend all ingredients, except flaked coconut and butter. Transfer to a medium sized pot. Bring mixture to a boil, over medium heat; stirring continually. Cook and stir 3 minutes. Remove from heat. Stir in flaked coconut, and butter.

 

WHIPPED CREAM TOPPING DIRECTIONS:

Beat heavy whipping cream with sugar, until stiff peaks form.

 

TOASTED COCONUT TOPPING DIRECTIONS:

Spread flaked coconut on a small baking tray. Bake at 350. Stir coconut every 2 minutes; until browned and toasted, to your liking.

 

TO ASSEMBLE:

Smash 1 shortbread cookie into each jar. Then layer: coconut filling, crushed shortbread, whipped cream, toasted coconut. Makes 6 (8 ounce) jars.