Spice Girl

3 Aug

A while ago, I wrote about the heavenly granola I sampled from a small outfit in Seattle, Two Spoons and a Cup. Once I tasted the perfectly sweet oats and nuts paired with the spice of candied ginger I was hooked.

It’s been on my to-do list to make my own version of the granola and I finally took the first step: making my own candied ginger. I searched far and wide for the perfect recipe and found it on FoodNetwork.com, courtesy of Alton Brown.

Making the candied ginger was simple enough, but I wish I had sampled the raw ginger first because — WOW — it is strong! Unfortunately, it’s a little too overpowering to chop up and toss into a granola mixture so I’m going back to the drawing board and trying another batch.

In the meantime, I think my too-strong candied ginger is going to be an excellent addition in ginger snaps. On FoodNetwork.com, Alton Brown has another popular recipe for these flavorful cookies which I will be trying out as soon as possible.

More to come soon on my ginger-themed adventure!

Candied ginger: before

Candied ginger: after. A little spicy, but full of flavor when eaten in small bits.


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