Tag Archives: ginger

#15 – Crumbly Date Squares

New term, new classes! It’s been quite crazy, with so much learning and refreshing on my old statistics material. Sometimes I just wanted to throw my laptop out the window! But it’s calming down a little, and I even had some time to bake up some date squares! I really like the addition of ginger in this.


  • 2 cups packed, pitted, and coarsely chopped dates
  • 1.5 cups water
  • 1 tsp vanilla extract
  • 2 cups old fashioned/rolled oats
  • 1 cup all-purpose flour
  • 3/4 firmly packed brown sugar
  • 1/2 cup whole wheat flour
  • 1.5 tsp ground cinnamon
  • 1/2 baking soda
  • 1/8 tsp salt
  • 1.5 cups coarsely chopped walnuts/pecans
  • 1/2 cups finely chopped crystallized ginger
  • 1/2 pound (2 sticks) salted butter, cubed, at room temperature


  1. In a small saucepan, bring dates and water to a boil over medium heat. Reduce to a simmer, stirring occasionally, until dates are cooked into a thick jam (about 15 minute).
  2. Remove from heat and stir in vanilla. Let cool
  3. Preheat oven to 350F. Butter a 9-inch square baking pan.
  4. In a large bowl, stir the oats, both flours, sugar, cinnamon, baking soda and salt. Stir in nuts and ginger. Add the butter and work with your fingers to make the mixture crumbly and well-combined.
  5. Press half the crumb mixture firmly and evenly into the prepared pan. Spread the date filling on top, and sprinkle the remaining crumb mixture over the top and press gently into the filling.
  6. Bake until edges are starting to brown and the filling feels set when you press the top with a fingertip- about 1 hour.
  7. Let cool and then enjoy!

Adapted from “Baking for Friends”


#11- Ginger Cookies

20141214_165813I was invited to my first cookie exchange party this weekend. It was fun all around – lots of sugar and a delicious brunch. I made and brought these Ginger cookies.

Perfect for the Christmas season.


  • 3/4 cup (175 ml) butter
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 cup molasses
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • extra sugar for dipping


  1. Preheat oven to 350F
  2. Cream butter until fluffy, using an electric mixer (about 5 mins)
  3. Add egg and beat until smooth
  4. Add molasses and beat for a few more minutes
  5. In a separate bowl, combine all the other ingredients (except for the extra sugar).
  6. Gradually add the dry ingredients to the batter by hand, mixing with a wooden spoon until well combined.
  7. Cover the batter and chill (for a few hours) in the fridge.
  8. Spread the dipping sugar on a plate
  9. Roll the batter into small balls, and dip one side in sugar. Set the balls, sugar side up, 1 1/2 inches (4 cm) apart on an ungreased cookie sheet. (they will spread quite a bit)
  10. Bake for 10 minutes.
  11. Cookies will crackle on top.
  12. Do not over bake or they will become too hard – as they should be chewy
  13. Cool, before enjoying

(adapted from the Girl Can’t Cook)

Rolling the dough in sugar

Rolling the dough in sugar

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