Posts Tagged ‘ginger’

Rainy Day Homemaking and Baking Banana Bread

Today started out a rainy dismal day with clouds looming overhead.  My daughter has been sick with a stomach bug, so she has been resting while vegging out watching cartoons.  She attempted to swallow a ginger root capsule to quell the nausea, but was unable.  She’s almost an adult and still has trouble swallowing pills, so we resorted to our good old standby of sipping peppermint tea.

It’s been a slow quiet day, but I’ve gotten quite a bit done.  I started this morning by taking the grain mill outside and grinding some wheat.  This is the first time I’ve done it outdoors, but it worked so well I think this is what I’ll do from now on.

There are two reasons grinding wheat outdoors is better than indoors.  One reason is my electric grain mill sounds like an airplane taking off, which is made worse by being in the enclosed indoors.  Secondly, even though I attempted to replace the filter in my grain mill, it still persists in shooting forth flour dust into the air and all over anything nearby.  Outdoors makes for easier clean up.

I used the fresh ground wheat and some over ripe bananas to make a loaf of banana bread.  I am peculiar over bananas.  Bananas only get eaten if the skin is yellow or yellow with a bit of green.  Once bananas start to get spots they are only good for putting in baked goods or feeding to the goat.

Here is a recipe for a nice moist banana bread I have perfected over the years(must use bananas with spots).  Pour 1/2 c. melted butter in mixer bowl with 1 1/4 c. sugar.  Add 2 eggs and 4 mashed up ripened bananas.  Mix all ingredients well.  Add 1 tsp. baking soda, 1/2 tsp. baking powder, and 1/2 tsp. salt.  Blend well and then mix in 2 c. wheat flour.  Finally add 3 Tbsp. milk and 1 tsp. vanilla.  Mix ingredients well and then pour into a greased loaf pan.  Bake at 350 degrees for 1 hour.  Test to see if it is done by poking the middle with a clean toothpick.  If moist batter is on toothpick, then try to cook a few more minutes.  After it comes out of the oven, I rub the end of a stick of butter over the top of it.  Yum!

Besides baking, today has mainly been one of those slow days I have dibbled in a little of this and that.  I have played laundry catch up some, done some writing, and worked on a few other miscellaneous chores.  Well, the day has brightened up, my daughter is feeling better, and I must go try to accomplish a few more things.


Chewy Chocolate Gingerbread Cookies

I was in a baking mood again today so I made some cookies.  This was from a Martha Stewart recipe which can be found at .  I found it while searching online for a chewy cookie which was chocolate and used fresh grated raw ginger root

I made a few changes.  I substituted semi-sweet chocolate chips for the chocolate cut into chunks.  I had no squares of semi-sweet chocolate, but plenty of chocolate chips.  I had bought two big bags of them at a good sale during the christmas season.  Also, I figure pouring chocolate chips in a recipe is a whole lot easier than trying to chop chocolate up into chunks.  Either way you get the important part—the chocolate!

There were only two other changes I did to the ingredients.  I only put 1 teaspoon of ground ginger instead of 1 1/4 teaspoons.  The other thing I did was used dark cocoa powder instead of regular cocoa powder.  I had regular cocoa powder, just thought the dark cocoa might add better flavor. 

There were two other changes I did towards the end of making the cookies.  The first change was after the recipe was mixed, I omitted the step to pat out the dough and seal with plastic wrap.  I simply put a piece of plastic wrap over the mixing bowl and stuck it in the fridge to firm.  The other modification I ended up having to make, was to bake the cookies longer than called for in the recipe.  This could have simply been a difference in ovens.  I baked mine for 15 minutes instead of the 10-12 minutes stated in the recipe.

Chewy Chocolate Gingerbread Cookies

These were really tasty cookies, especially with a glass of ice cold milk.  The combination of chocolate with the spices was a nice flavor.  It was a good soft chewy cookie, which I will definitely make again and may even try a batch without the chocolate chips.