A Heart For Ginger

by HEAB on April 28, 2011

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Remember the cookies I received from Lark Fine Foods?

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They arrived on Ash Wednesday, and since I gave up sugar for Lent, I decided to freeze the cookies until after Easter. Sometimes CD gets a sweet tooth late at night…

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At least he left me one of each. 😉

The salted rosemary shortbread was divine – imagine a sweet buttery cookie with just a hint of rosemary. I never would have thought to add rosemary to cookie batter (if you can believe that), but ’twas a match made in heaven. Loved the Cha-Cha as well, a chocolate cookie with a spicy kick. However, my favorite was definitely the Mighty Ginger as it tasted like a big chewy gingersnap, and I’ve had ginger on the brain ever since.

I had a bad experience with ginger once. It involved a bowl of Thai food that tasted like Lemon Pledge, and for years afterwards, I feared ginger. Fresh ginger is easy to overdo, but if you get it just right, it can take your baked goods to a whole new level.

I made a spice cake today using fresh ginger.

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It did not taste like Lemon Pledge.

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Many thanks to Melody for sharing her recipe with me, and now I’ll share my version with you.