Creamy Ginger Filling Recipes

NO FAIL HOMEMADE PUMPKIN PIE

Steps:

• Roll out the dough so that it is two inches larger than your pie dish. Gently press dough down into the dish so that it lines the bottom and sides. (Be careful not to pull or stretch the dough). Trim dough to within 1/2-inch of the dish edge.
• Fold edges of dough underneath itself, creating a thicker, 1/4-inch border that rests on the lip of the dish. Crimp edges. (You can see us do this in our pie crust recipe video). Refrigerate while you make the pie filling.
• Whisk eggs and both sugars together until smooth. Add pumpkin puree, cream, vanilla, cinnamon, ginger, cloves, and the salt. Stir until well blended.
• Heat oven to 425 degrees F.
• Place the pie on a baking sheet. Pour pumpkin filling into the pie shell.
• Bake pie at 425 degrees for 15 minutes. Reduce the oven temperature to 375 degrees and bake 35 to 45 minutes or until a toothpick or thin knife plunged it into the pie, about 2 inches from the edge, comes out clean. Rotate once or twice during baking. If, while the pie bakes, the tops of the crust becomes too dark, cover with a thin strip of aluminum foil.
• Cool on a wire rack for 2 hours or until room temperature. Cut into eight wedges and serve alone or topped with whipped cream. To store, cover the cooled pie loosely with foil or plastic wrap and keep in the refrigerator up to 3 days.

CREAMY GINGER FILLING

Steps:

• Beat all ingredients by hand or with an electric mixer on medium high speed until smooth. Filling can be stored in an airtight container in the refrigerator up to 3 days.

PUMPKIN ANGEL FOOD CAKE WITH CREAMY GINGER FILLING

Steps:

• Move oven rack to lowest position.
• Preheat to 350.
• In extra-large glass or metal bowl, beat all cake ingredients above with an electric mixer on low for 30 sec.
• Beat on medium speed 1 min.
• Pour into ungreased 10 inch tube cake pan (bundt pan).
• Bake 35-47 min, or until crust is dark golden brown & cracks are dry.
• Immediately turn up-side-down onto heatproof funnel or glass bottle.
• Let hang about 2 hours or until cake is completely cool.
• Loosen cake from sides of pan with knife or long spatula.
• Turn cake upside down onto serving plate.
• In medium bowl, gently mix whipped topping and ginger.
• Cut cake horizontally in half to make 2 even layers.
• Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake.
• Sprinkle with additional pumpkin pie spice or cinnamon-if desired.

GINGERSNAPS WITH ORANGE-GINGER CREAM FILLING

Steps:

• TO MAKE THE COOKIES:.
• In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
• In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
• Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
• Reduce speed to low; add flour mixture and mix until well combined.
• Cover and chill at least 30 minutes or up to 1 day.
• Preheat oven to 350°F
• Place remaining 1/2 cup granulated sugar in a shallow bowl.
• Shape dough into 1-inch balls; roll in sugar to coat.
• Arrange about 2 inches apart on 2 ungreased baking sheets.
• Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
• Bake 13 to 15 minutes, or until firm.
• Remove from oven and immediately transfer cookies to a cooling rack.
• TO MAKE THE FILLING:.
• In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
• With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
• *The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.

GINGER PASTRY CREAM (FOR DOUGHNUT FILLING)

Steps:

• Combine the sugar and crystallized ginger in a food processor and process until very fine.
• Bring the milk to a bare simmer in a medium saucepan over medium-low heat.
• Whisk the egg yolks, cornstarch and ground ginger together in a large bowl. Slowly whisk in the hot milk mixture, taking care not to scramble the eggs. Return the mixture to the suacepan and cook over medium heat until very thick, 3 to 5 minutes. Transfer to a bowl, straining if necessary to remove any chunks. Stir in the crystallized ginger mixture, then cover with a sheet of plastic wrap pressed directly against the surface of the pastry cream to keep a skin from forming. Refrigerate until chilled.
• Beat the pastry cream in a stand mixer fitted with the paddle attachment until smooth before using.

CREAMY GINGER CHEESECAKE

Steps:

• Make crumb crust as directed, adding ground ginger to crust. Preheat oven to 350°F.
• Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
• Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

CHEWY GINGER SANDWICH COOKIES WITH ORANGE CREAM FILLING

Steps:

• Prep and line: preheat your oven to 350°F and line three baking sheets with parchment paper. Place 1 cup white sugar in a small, shallow bowl and set aside.
• Combine flour, leavener, spices, and salt: combine the flour, baking soda, spices, and salt in a small bowl and stir until well combined. Set aside.
• Cream butter, shortening, and brown sugar: cream butter, shortening, and brown sugar (not the granulated coating sugar), using a hand or stand mixer for 1-2 minutes on medium-high until light and fluffy.
• Add egg, molasses, and vanilla: add in the egg, molasses (grease your cup with baking spray for easy release!), and vanilla extract, and beat just until blended and smooth.
• Add in dry ingredients: dump in the flour mixture, and mix on low speed, just until fully combined.
• Scoop and round: scoop dough into small 1" to 1 1/2" balls, and use your hands to round them off. Set the finished ones aside on one of the prepped baking sheets while you finish scooping and rolling the rest of the dough (an ice-cream scoop works well here for easy portioning and shaping).
• Coat in sugar: one or two at a time, roll the dough balls in the granulated sugar you set aside in the first step until well coated. Place dough balls at least 2" apart on the other prepared baking sheets.
• Bake until crackly and set: bake for 9-11 minutes, until the cookies have flattened, crackled, and feel set on top when gently pressed (they'll still be a little soft in the centers though).
• Cool fully before frosting: allow cookies to fully cool while you prepare the frosting.
• Beat together all ingredients: place all frosting ingredients in a medium-sized bowl. Beat on low speed using a hand or stand mixer, just until the ingredients are roughly combined, and then 1 minute on medium speed until smooth and fluffy.
• Marry the cookies: pair cookies according to the best matches by size and dimension on your work surface or a baking sheet with the flat bottoms facing up.
• Fill with frosting: using a pastry bag, or a spoon/ice cream scoop and a dinner knife, top one cookie in each pair with 1-2 tablespoons of frosting each. Spread frosting into an even layer (about a 1/4" thick) until it's just shy of the edge (if piping into a neat, even layer, you don't need to spread it out any further).
• Sandwich and enjoy! Top the frosted cookie with its partner to make a sandwich, and gently press the cookies together until the filling reaches the edge of the cookies. Allow sandwiches to sit at least 24 hours if possible before enjoying so the filling can soften your cookies to the perfect texture, then enjoy these deliciously spiced and creamy sandwiches!***