Triple ginger white-chocolate cookies

Okay, I have a confession to make - I might as well be up front about it. I hate white chocolate. I think it's far too sweet and it isn't even proper chocolate. Another confession: I've kind of gone off chocolate bakes in general, although I did like my orgasmic brownies. More to the point, everybody else liked it a lot more, so they disappeared very quickly. 

The problem of the day was there was half a bar of white chocolate in my cupboard that had been there for absolutely ages - possibly even years, because I can't remember the last time I used white chocolate in anything! Still, I didn't want to throw it away because I'm stingy like that. 

I was toying with the idea of making a white chocolate and raspberry something but wasn't sure what that should be - apart from the small matter of not having any raspberries in the house. My husband tried to convince me to let the white chocolate be and make ginger nut biscuits instead. I make a really mean spicy ginger nut biscuit that he loves, but I wasn't in the mood because they're quite labour-intensive. Also because I didn't want that white chocolate sitting around for a single moment longer. So, as a compromise, I finally decided I would make cookies with ginger AND the white chocolate. And that is how these cookies happened. 

My husband thought the cookies were lovely. Some friends who popped by also thought the same, so they went back home happily accompanied by a dozen. My husband was happy, my friends were happy. I tried a cookie myself and I thought it was ok (considering it contained white chocolate). Still, I was happy too, because no more white chocolate in the house... and no more coming in ever if I have a say in it! 

Recipe for: Triple-ginger white chocolate cookies



Ingredients:

2 tsp grated ginger
1 tsp ginger powder
2 tbsp chopped stem ginger
225gm plain flour
3/4 tsp baking soda
1 large egg
150gm butter
100gm light brown sugar
50gm dark brown sugar
150gm white chocolate, chopped into small pieces (or use white chocolate chips)
2 tsp vanilla extract
1/2 tsp nutmeg

Method:

1. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and the vanilla and beat until well combined.

2. Now add the flour, grated ginger, nutmeg and ginger powder to the bowl and mix with a wooden spoon until it comes together in a dough. Fold in the chopped stem ginger and the white chocolate until they are evenly distributed. Refrigerate the dough for at least 30 minutes, as it will be too sticky to work with otherwise.

3. Preheat the oven to 180C/350F. While the oven is heating, form walnut-sized balls from the chilled dough and place 1.5 inches apart on a baking sheet lined with non-stick foil. Bake for about 10 minutes or until the cookies are golden brown. (The time will vary a little depending on your oven - mine is a fan-assisted oven.) If you have to bake the cookies in batches like I did (because I only have one baking sheet that I actually like), remember to keep the dough refrigerated between bakes so that it doesn't soften too much.

The cookies will be quite soft at first, so leave them on the tray for 2 minutes before carefully removing them to a wire rack to cool completely. They will crisp up as they cool.

If you like your cookies crisp around the edges but softer in the middle (I do), take them out of the oven after about 8-9 minutes. My husband likes them crisp so I baked his for the full 10 minutes.

Browned butter apple cake

I have baked a good number of cakes in the years since I started this blog, and a good few of them are based around fruits, fresh or dried. Apples, oranges and bananas feature a lot among those, simply because I usually have those fruits around the house. Bananas figure a lot because they tend to go overripe before we can eat them (they have to be slightly underripe for Pete, and perfectly ripe for me – which doesn’t leave a big window of opportunity for the poor bananas!) Some overripe bananas can be sliced into cereal but beyond that, they get turned into cakes. Oranges I use a lot of because I love their flavour in cakes. As for apples, again, those with blemishes caused by mishandling or old age find their way into baked goods.

The apples I used in this cake fell into the latter category – they were beginning to shrivel with age, and needed to be used. Conveniently enough, I came across an eggless apple cake recipe that incorporated flaxseed and was so completely decadent (all that butter...!) that I felt I just HAD to make it. Boy, it sure didn’t tell a lie, that recipe... the texture of the cake was excellent, and the taste – oh my!

The blogger from whom I got this recipe said in her blog that the cake was just as nice cold, but I have to say that it was okay cold, but when served hot with vanilla ice-cream, the cake was absolutely spectacular! I don’t use the word “spectacular” often, but this cake totally deserves the accolade. Especially as we ate it over 4-5 days, and it lost nothing in the way of taste when it was reheated in the microwave oven.

Let me say that this is not a cake to be made everyday, or every week, or once a month, or even once in two months... but when you DO make it, be sure to enjoy it down to the last crumb and don’t skimp on the quality of the ice-cream either.

PS. The cake would probably look better with sliced apples arranged prettily, but for some reason I had decided to chop up the apples, so that was that.

Recipe for: Browned butter apple cake



Ingredients:

For the brown butter:

2 tbsp unsalted butter
1/3 cup light brown sugar
1/2 tsp cinnamon
4 medium apples, peeled and chopped into 1-cm cubes



1. Heat the butter in a medium pan over medium heat until melted and bubbly,



then add the brown sugar



and stir till the sugar caramelises and turns golden brown. Be careful not to burn it.



Stir in the cinnamon and pour the mixure into an 8" pan that's been sprayed with Pam. Spread the apples evenly over the caramelised sugar.



For the cake:

1-1/4 cups AP flour
1/4 tsp nutmeg powder
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup unsalted butter or margarine
2 tsp vanilla extract
3/4 cup sugar
2 tbsp flaxseed powder
2 tbsp cornstarch/cornflour
1/4 cup milk
1/3 cup yogurt

Method:

1. Sift together the salt, flour, nutmeg and baking soda into a medium bowl.

2. Cream the butter and sugar with the vanilla extract till fluffy and light.



3. Beat in the cornstarch/cornflour and the milk, mixing well.



4. Add the flour mixture and yogurt a third at a time and beat till smooth.



5. Add the flaxseed powder and beat again. If the batter is very thick, beat in a bit more milk, tbsp by tbsp, until the batter is thick but of dropping consistency.

6. Spoon the batter evenly over the apples in the pan.



7. Bake the cake for 40-50 minutes at 180C or till a cake tester comes out dry.



8. While the cake is still hot, run a thin knife around the edges and place a plate over the cake, then carefully turn it upside down.





Serve the cake warm with best quality vanilla ice cream. The cake stays good for 3-4 days in a cool environment.

Surprise powerhouse muffins

Powerhouse muffins - what else could you possibly call muffins that have, as part of the ingredients, peanut butter, mashed banana, fresh pineapple, flaxseed powder, toasted skin-on almonds, raw cauliflower...

Wait, what? Cauliflower? That smelly vegetable? In a sweet muffin? Oh yes, you read that right, people. This muffin recipe actually does have raw cauliflower as an ingredient. If you're like me, you'd be wondering why anybody would want to add cauliflower to a muffin. (If you're not like me and you routinely add inappropriate ingredients to your recipes and make a success of them, what are you doing reading this blog in the first place??? My conservative - in terms of mixing and matching food ingredients - blog will hold no surprises for you!)

But while I might not come up with weird and wonderful food ideas all on my own, I'm still capable of recognising weird and wonderful food ideas when I come across them on other blogs. And, assuming the weirdness and wonderfulness does not seem completely insane to me, I can be intrigued into trying out the weird and the wonderful for myself, just to see if the weird and the wonderful can actually come together and make something edible and tasty.

I really, really didn't think the muffins would turn out well - in the sense that they would appeal to my tastebuds, especially with me knowing about the cauliflower. (I would have preferred to make them without me knowing, to be honest, but I just couldn't bend reality enough. Should have tried harder, maybe...) I was doubtful about the muffins' edibility mainly because I'm not one of those people who eat dreadful-tasting things merely on the dubious grounds that they're "healthy". My healthy has to come strongly disguised as tasty, let me tell you.

Anyway, as I was saying, I was sufficiently taken up with the thought of trying out the muffins on Pete (what, did you think I'D actually eat one first???), so I went ahead and made them, with a couple of minor changes in ingredients and quantities. (The original recipe can be found here.) As it turned out, even if I'd wanted to be the guinea pig, Pete didn't give me the chance. He sneaked one while it was quite hot and still cooling on the countertop, and pronounced them "lovely". To be fair, they smelt really rather nice.

I let him eat the muffin fully and start on another before I said: "The muffins are nice, are they?"

"Oh yeah, really soft and fruity."

"Oh good," I said, happily. "So do you want to know what's in them?"

He regarded me suspiciously, mid-bite. "What? I suppose you're going to say it's something dreadful?"

"Depends on what you'd consider dreadful." I grinned at him. "It's got pureed cauliflower in it!"

He looked at the half-eaten muffin in his hand like it was an apple in which he'd found half a worm.

"Cauliflower?" he repeated in pained disbelief. "What in god's name made you think of making muffins with cauliflower?"

"It was a recipe I saw on a blog," I said. "Obviously it works, because you couldn't taste or smell the cauliflower. Glad you tasted it first, though."

He made a few noises like he was going to be sick, while swallowing the rest of the muffin. "For god's sake, don't sppring this sort of thing on me!" he grumbled.

And then he went back to the kitchen to get himself another muffin.

Recipe for: Powerhouse muffins



Ingredients:

1/2 (heaped) cup light brown sugar
1/4 cup peanut butter (I used chunky, and I'm glad I didnt use 1/2 cup as I found the peanut butter taste far too strong - and sort of overbaked, too, when I tasted a muffin)
1 large banana, mashed with a fork
1/2 cup raw cauliflower puree (leave out the stem, use just the "flowers" in the puree)



1/4 cup fresh pineapple puree
1 large egg
1 cup whole-wheat self-raising flour
1/4 cup powdered flaxseeds
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp vanilla extract
15-20 skin-on almonds (toasted and chopped)

Method:

1. Heat oven to 180C/350F. Spray 12-cup muffin tray with non-stick spray or use silicone liners (which I sprayed anyway).

2. Mix brown sugar, flaxseed powder,



mashed banana, pineapple



and cauliflower purees,



egg,



peanut butter,



and vanilla extract. Mix well.

3. In a separate bowl, mix flour, baking power and baking soda.



Pour into puree mixture, stirring just until mixed. The batter will be lumpy.



Lightly stir in the chopped toasted almonds.



4. Divide batter into muffin cups and bake till the muffins are done (20 minutes or more, depending on your oven).



Test with a toothpick to check. Best served warm and fresh, but can be reheated to good effect in a microwave oven.