Spicy Ginger Slice ‘n Bakes ~ Holiday #BakeTogether

Post image for Spicy Ginger Slice ‘n Bakes ~ Holiday #BakeTogether

by Abby Dodge on December 10, 2012

A few weeks back, I guest hosted on Martha Stewart Radio “Cooking Today” and, boy o’ boy, did I have fun.  Here’s a shot of my “deck”.. There isn’t much better than spending 3 hours with your food-loving pals gabbing about, well, food. Gail Dosik (onetoughcookieNYC.com), Susie Middleton (sixburnersue.com), Marcy Goldman (betterbaking.com), Martha Holmberg (Modern Sauces is her HOT book), Victoria von Biel (organicgardening.com) and, last but never least, Mark Oldman (markoldman.com) all visited. We gabbed, giggled and, yes, we talked about food and I tasted sparklers & white wine with one of today’s wine masters.

I also shared one of my new holiday cookie recipes – Spicy Ginger Slice ‘n Bakes. It’s such a lovely cookie for anytime of year but, with its warm, spicy flavors and the crystallized ginger, I decided I had to make it December’s #BakeTogether (I’ve also had more than a few email requests for the recipe.)

Before we get to the recipe, a few pics from my week at Martha Stewart Living Radio.

Take a look at these cookies that Gail brought along. They didn’t last long..

And yes.. me and Gail laughing. There’s a surprise for you.

Do you know Mark Oldman? If not, you must. He’s brilliant and brilliantly  fun. He had me in stitches and, yes, I was laughing so hard that I even snorted on-air. Don’t judge.. he’s hilarious.

OK.. back to our cookie..

Here are a few ideas for switching things up but feel free to streeeetch your limits. We are, after all, baking together so show us what you’ve got.

Feeling nutty? We #baketogether folk just love the nutty. You can add in a chopped toasted nut (pinenut would be lovely or even pistachio) instead of the crystallized ginger or, go ahead and add both.

Change the shape: This dough can be shaped in rounds, squares, rectangles, oh my.. and, yes, it can even be rolled out into sheets and cut into holiday shapes.

Change the flavor: Remember, you can switch this puppy up and skip the the gingers altogether. Maybe you want a pure cinnamon cookie? Maybe dried fruit & citrus number? How about Lavender & Earl Grey snap? I make this one often (holler if you want measurements) How about adding in a little texture? Cornmeal & Lemon_Ginger anyone? How about a Toasted Coconut Slicer? Or, perhaps you want to make this guy a savory snap to enjoy with some bubbly. Feel like going rouge with toasted walnut and some blue cheese anyone? To all these and more, I’ll simply say “yes, please”!

Add a drizzle or a glaze: Caramel? Chocolate? Vanilla bean? Yes. Yes you can.

You could also go classic Peppermint Chocolate (see below), like I did in my new book Mini Treats & Handheld Sweets.. Check out the book trailer up there ::pointing:: on the right hand column.

If you are new to #baketogether – Welcome! Read this short bit about how we roll:  “rules”. And please upload the BakeTogether badge to your site – it’s up there on the right side of the site.

It’s all about balance.. it’s all about flavor and it’s all right here in this month’s #baketogether. So, go ahead and stretch your limits,  find your balance and share your brilliance.

 

Happiest & Healthiest of Holidays my friends! We’re going savory in January.. Be ready.

Abby


From Claire:

If you’ve read any of my books, you know that I owe a debt of enormous gratitude to my dear friend Claire for testing many, many of my recipes and offer her suggestions & comments along the way. I heard from Claire just before our homeotwn cookie exchange. She told me that she was “going all Baketogether” this year with a Toasted Coconut Slice n Bake dipped in chocolate version of this month’s cookie. All I can say is that her cookies (with 1 1/2 cups of toasted, sweetened coconut) didn’t last long at all in my house.



{ 10 comments… read them below or add one }

Gail December 10, 2012 at 5:57 pm

I’d follow you to the ends of the earth, Abby.
Luckily for me, the studio is in mid-town! I had a blast with you!
Love you AND this recipe to pieces!

xoxoxo

Reply

Paula December 10, 2012 at 6:54 pm

Oh how I wish I could get that station up here. We don’t have Sirius Satellite :( Would have loved to been able to listen in. I’ll content myself with your Spicy Ginger Slice cookie recipe though. I’m not surprised Gail’s cookies didn’t last long and I have a feeling that yours won’t around here either. Thanks for sharing the recipe and the photos!

Reply

Abby Dodge December 15, 2012 at 12:32 pm

Paula, I think Gail posted our segment on her FB page.. too darn fun!

Reply

Janis December 13, 2012 at 1:45 pm

I was going to call in and give you and Gail a hard time ;–)

I have to make these cookies like right now!

Reply

Abby Dodge December 15, 2012 at 12:32 pm

Janis.. we would have LOVED for you to call in!! next time

Reply

Kate | Food Babbles December 14, 2012 at 10:44 am

That picture of you and Gail is wonderful! You both look gorgeous and happy :) Can’t wait to get working on this bake together! These sound fantastic just the way they are so I’ll certainly be making a batch your way in the meantime.

Reply

Abby Dodge December 15, 2012 at 12:31 pm

Kate. Gail and I had a ball. we could have talked the whole hour!!

Reply

Jamie December 18, 2012 at 4:54 am

I miss you and Gail so much and that photo actually brought tears to my eyes. I so wish I could have listened to the radio shows; I’ll bet they were great for both the guests and the listeners.

I so need to bake cookies.

Reply

Carole January 10, 2013 at 2:50 pm

Hi there. Food on Friday: Ginger is open for entries. This looks like a good one! I do hope you link it in. This is the link . Please do pop back to check out some of the other links. Happy New Year!

Reply

Lisa | Dust with Flour January 15, 2013 at 9:32 pm

Abby, I’m late again. Just wanted to share my adaptation with dried cherries and pistachios. Thanks as always for leading us to discover new recipes.

http://dustwithflour.blogspot.com/2013/01/cherry-pistachio-slice-and-bake-cookies.html

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: