All posts tagged: Butter

Chewy Chocolate Chip Cookies

Obviously these are gluten free – they’d really ruin my Thanksgiving if they weren’t – but it doesn’t seem fair to label them in a way that could imply that they’re anything short of awesome, perfectly chewy, with a just-crunchy-enough edge cookie – a universally loved treat. Now, I had never made this recipe, and in addition to it being a first round go, I was in a bit of a hurry and made modifications along the way that had me guessing as to whether this would be bloggable or simply good-enough-to-get-my-sugar-high-post-turkey. Why do you care? I didn’t take any photos along the way.  When I make these again (I definitely will) perhaps I’ll update the post with a step by step (I probably won’t). So, if you have questions, post them below or email info@thenaturalginger.com. Adapted to be gluten free and amazing from Alton Brown’s The Chewy Recipe on Food.com

Almond Roca

This is my last recipe post of 2013, and most definitely the last recipe of this variety for a while. By “this variety” I mean anything with butter as the main ingredient.  I made this with my mom and sister when I was home for the holidays and couldn’t wait to try it on my own. So when we landed yesterday, I made it again. We were going to someone’s house, so it was a necessity. I promise. Now, as I sit here I am 1) Sad that there is no more candy left, and 2) Thinking about how tight my pants feel after living for a week where almond roca counted as a balanced ‘breakfast’ The holidays are mean. They chew you up and spit you out 10lbs heavier.  This year was just like any other, and just like every New Year’s Eve before it, this one will come with resolutions to move a little more, eat a little less, and choose water over wine just a *little* more often. But it’s only December 30th. You’ve …

Copycat Royal Danish Butter Cookies

It’s the holidays and stuff I can’t eat is everywhere. Did you know that Lindor Truffles have barley malt in them? It’s totally unfair.  I can actually live without the chocolate truffles – there’s enough gourmet chocolate out there that’s perfectly fine. What’s just so sad to live without is those delicious little buttery shortbread cookies that come in the blue tin. You know the ones I’m talking about. You know how delicious they are. They taste like Christmas. And happiness. And butter (which might be the same thing as happiness). I was shopping at Marshall’s and they had one of the little ‘cookie guns’ that looked like would be used for the job. (I have one in my amazon store or you can click over to it here.) I wasn’t totally sure – I’ve never made butter cookies before. Like a city kid that assume eggs just come from the grocery store, I just always assumed they came from the blue tin.  I read up on people who copied them – they’re pretty much …

Buttercream Frosting

Are you still buying frosting in the little jar? Ohmigosh PLEASE stop! Stop it right now.  It’s so easy and so cheap and just so much better in every possible way when you make it yourself.  Your past discretions are forgiven as long as you promise to make this yourself going forward. Seriously, this is it.  Milk, Butter, Vanilla Extract and Powdered (Confectioners Sugar).  There is no extra magic in the stuff in the plastic jar (other than perhaps some high fructose corn syrup and other s*$& that’s going to break your gut). To frost 6 regular sized cupcakes, or one 8-9″ round cake, use the following ratio.  For anything more, go ahead and double up. It stays fine in the refrigerator for quite a while. In a bowl (stand mixer is super helpful, but a hand mixer works fine) combine: 1/2 Stick Butter (Softened but not melted) 2 T Milk 1 tsp Vanilla Blend until softened and beginning to combine. Once it begins to form a paste, begin adding your sugar. Add slowly, while blending at …