Posts Tagged ‘ginger’

Triple Ginger Cookie Icebox Cake

I disappeared for a few months. If anyone is still reading this, this is my apology.

I have since left New Jersey for New York. I’ve moved into a brand new (for me – it’s actually quite old) apartment without a roommate and I’ve started my first real salaried job. I didn’t take any of my old furniture with me so it’s been a lot of shopping, assembling, moving, and learning. In the midst of it all this blog fell to the wayside. I thought about ending it all – working 80 hours a week hasn’t left much time for myself, Boy, or much else. Checking my email has come down to the 5 minutes before I fall asleep at night. Baking still exists but it is hurried and never that attractive.

But Boy convinced me otherwise and so I’m here. I may not be here as often as before but I’m still here. The purpose of the blog was to push my baking boundaries and that drive still exists. I’m determined to be comfortable with a cupboard of flour and sugar and to know in the back on my mind what I can do with it without having to check the internet.

My little treat for the week was this delicious icebox cake. I was contacted by Andrea several months ago about her new book, The I Love Trader Joe’s College Cookbook. While I’m long out of college, the idea of quick and simple and the idea of Trader Joe’s both resonate with me. I was immediately intrigued.

This cookbook has a TON of great ideas to offer. While you can obviously just wander around TJ’s and eat the food as is, this expands your repertoire without breaking the bank or the clock. This icebox cake took minutes to assemble and just a quick overnight trip to the freezer and it was done! And the flavor is incredible. It tastes as if I slaved all day making the cake layers. The ginger flavor is prominent but well-balanced. I can’t say enough about this. I’m eating the huge piece I photographed right now!

Triple Ginger Cookie Icebox Cake
adapted from The I Love Trader Joe’s College Cookbook by Andrea Lynn


  • 2 9-oz packages Trader Joe‘s Cookie Thins Triple Ginger cookies
  • 1 tbsp minced ginger (I didn’t have any so I used 1/2 tsp ground ginger and 1 tsp crystallized ginger, minced)
  • 2 c heavy cream, chilled
  • 1 tbsp sugar
In a large bowl, place ginger, cream, and sugar. Using an electric mixer, beat the cream until stiff peaks form by gradually increasing the speed from low to medium-high. Set aside about one-fifth of the cream and 6 cookies.
Use a spatula to spread about 2 tbsp of the whipped cream on a large plate. Top the cream with a single layer of cookies. Fit as many as possible. Layer with whipped cream. Continue layering cookies followed by cream until you have 8-10 complete layers. When finished, use set-aside whipped cream to cover the top and sides of the cake.
Cover with plastic wrap and refrigerate (I stuck mine in the freezer) for at least 8 hours. When ready to serve, crumble set-aside 6 cookies and sprinkle over the top.

As a bonus treat, Andrea was kind enough to send me a book to giveaway as well! Here’s how you can enter to win:

1. Comment on this post for one entry.

2. Advertise via facebook, twitter, blog, whatever. Comment again with what you did for another entry.

Giveaway ends August 12 at midnight!

If you don’t win, you can always purchase the book yourself here.

Thanks for sticking with me.

Gingerbread Cupcakes

I’ll be honest. I’m not the biggest fan of gingerbread in the world. I love spiced things but I think it’s the molasses. I’m not sure. For some reason, gingerbread’s just not my favorite.

But I saw this recipe and, knowing that gingerbread is a classic holiday treat, figured I’d give it a whirl for the holiday party I hosted this past weekend. I made multiple types of mini-cupcakes including these, the tiramisu cupcakes, and a peppermint mocha cupcake (look for the recipe later this week). I’ve been looking for the perfect time to make a slew of minis and this was it! Even for people who don’t like dessert, it’s difficult to pass up such a little teeny tiny cupcake (and once they eat one it’s hard to resist another).

So I tried out this new gingerbread application and wouldn’t you know, the cream cheese frosting perfectly offsets the dark molasses flavor and I popped more than my share of these minis! If you’re not a fan of gingerbread I highly recommend these babies.

Gingerbread Cupcakes
adapted from Full Circle, originally from Gourmet

Makes ~ 36 mini-cupcakes.

For cake:

  • 1 1/4 c all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 stick (1/4 c) unsalted butter, room temperature
  • 1/2 c granulated sugar
  • 1/2 c molasses
  • 1 large egg, beaten lightly
  • 1/2 c water
  • 1 tsp baking soda

For frosting:

  • 2 tbsp unsalted butter, room temperature
  • 8 oz cream cheese, room temperature
  • 1 1/2 c confectioners’ sugar, sifted (more if you like your frosting sweeter)
  • 1/2 tsp vanilla extract

For cake: Preheat oven to 350F. Line mini-cupcake tins with paper liners.

Sift together flour, ginger, cinnamon, allspice, cloves, and salt in a medium bowl. Set aside.

Using a stand or hand mixer, cream butter then add granulated sugar, mixing until fluffy. Beat in molasses and the egg until smooth. Meanwhile, bring water to a boil in a small pot. Once boiling, add in baking soda and stir to dissolve. Add this into the molasses mixture and mix. Add in the flour mixture and mix just until combined. Fill cupcake liners about 1/2 full with batter and bake for 10-12 minutes or until a toothpick comes out clean.

For frosting: In a clean bowl, cream together butter and cream cheese. Add in the sugar and vanilla and beat until the fluffy and smooth. Taste and add sugar as desired. Pipe or spread onto cooled cupcakes.

Are you a fan of gingerbread?