MISS GINGER SNAP RECIPES

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THREE GINGER POWER SHOT RECIPES - INSPIRED TASTE



Three Ginger Power Shot Recipes - Inspired Taste image

Your body will love these shots. Ginger is excellent for your digestive system and lemon is a powerful immunity booster. In general, you are looking for about 1 teaspoon of ginger juice for each shot. More than that and it’s going to be difficult to drink. We don’t peel ginger before juicing. Simply scrub and rinse the ginger root to remove grit then pass it through your juicer. Since we’re talking about making shot-sized juices — it doesn’t make much sense to get out the juicer every morning. Instead, we’ve gotten into the ritual of juicing a big piece of ginger then keeping it in the fridge and using it over the next few of days.

Provided by Adam and Joanne Gallagher

Total Time 5 minutes

Prep Time 5 minutes

Yield Makes 2 shots

Number Of Ingredients 10

1-inch length piece fresh ginger, scrubbed clean
1 large lemon
1-inch length piece fresh ginger, scrubbed clean
1 medium carrot, scrubbed clean
1 large lemon
1-inch length piece fresh ginger, scrubbed clean
1/2 small green apple, seeds removed
1 cup packed spinach leaves
1 large lemon
Very small pinch cayenne pepper, optional

Steps:

  • Chop everything into thin pieces small enough to easily go through the juicer.
  • Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
  • Turn the juicer on and push everything through, alternating between harder ingredients and the softer lemon, apple or spinach (if using). Divide the juice between small glasses and drink the shot. It’s best to do this quickly — the ginger will be spicy (but well worth it).

Nutrition Facts : Calories 16, ProteinContent 1 g, CarbohydrateContent 5 g, SugarContent 1 g, FatContent 0 g, CholesterolContent 0 mg

EXTRA-SPICY GINGERSNAPS RECIPE | FOOD NETWORK



Extra-Spicy Gingersnaps Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 60 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Steps:

  • Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
  • Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
  • Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

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