Creamy Ginger Filling Recipes

Steps:

• In a blender, combine the tofu, lemon zest, lemon juice, vinegar, mustard, sugar, ginger, garlic, and salt. With the blender running, slowly pour in the oil through the hole in the lid and blend until emulsified. Season with white pepper.

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.

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.

Steps:

• Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
• Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
• In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff. Fold in 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 if desired.

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.