Gingered Pumpkin Cupcakes with Pumpkin Frosting




2 1/3 cups flour

2 1/2 tsp baking powder

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp cloves

1/2 tsp nutmeg

2 tablespoons Dutch processed cocoa

2 tablespoons fresh finely grated ginger

1/2 tsp. salt

1 cup butter , room temperature

1/2 cup granulated sugar

3/4 cup packed brown sugar

3 eggs, room temperature

1 cup pumpkin puree (from 15 oz. can) not pumpkin pie mix

1/2 cup crystallized ginger

1 tsp. vanilla extract

1/2 cup milk , room temperature


1 -8oz. package cream cheese, room temperature

1/4 cup butter, room temperature

2/3 cup pumpkin puree

2 tsp vanilla extract

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1/2 tsp. nutmeg

10-12 cups powdered sugar

Crystallized ginger for garnish

Cocoa powder for garnish


Preheat oven to 350 degrees. Place paper liners in 24 muffin cups.

In a medium bowl sift in the flour, baking powder, salt, cocoa and spices. Set aside.

In a bowl of a mixer cream the butter and sugars together add the eggs one at a time until well blended. Blend in pumpkin, vanilla and fresh grated ginger. On low speed add the flour mixture in thirds and half the milk alternating, ending with the flour. Stir in the crystallized ginger. Divide equally among 24 cupcakes. Bake for 20-25 minutes or until toothpick inserted into the center comes out clean. Allow to set in pans for 5 minutes and then remove to wire rack. Allow to cool completely before frosting.


Place the cream cheese and butter in mixer and blend until smooth and fluffy. Add the pumpkin puree and vanilla; blend until incorporated. Add the powdered sugar and spices a little at a time until well combined. Pipe on cooled cupcakes. Dust with a light sprinkle of cocoa powder and top with a piece of crystallized ginger.

Gingered Haricot Verts

Gingered Haricot Verts


1 tablespoon butter

1 1/2 lbs. Haricot Verts, French green beans, quick blanch

2 cloves garlic, chopped

1(1 inch piece) fresh ginger, peeled, julienned

1 tablespoon minced candied ginger

1/3 cup toasted sliced almonds

salt and pepper, to taste

Melt butter in large saute pan, add the beans and saute until just tender. Add the garlic and fresh ginger and saute about 1 minute. Add the candied ginger and nuts, toss, Season with salt and pepper. Serve warm.

Gingerbread Cupcakes with Orange Frosting

Gingerbread Cupcakes with Orange Frosting


1/2 cup sugar

1/2 cup butter, room temperature

1/2 cup molasses

2 eggs, room temperature

2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1 1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/2 tsp. allspice

3/4 cup water


Orange Cream Cheese Frosting:

1 (8oz.) package cream cheese, room temperature

1/4 cup butter, room temperature

zest from 1 orange

1 lb. powdered sugar

1-2 tsp. orange juice


Preheat oven to 375 degrees. Line 18 muffin cups.

In the bowl of a stand mixer cream the butter and sugar together until well combined. Add the molasses and eggs. Blend together until well blended. Stir in the remaining ingredients until well combined. Evenly divide batter into the 18 muffin cups. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool 5 minutes in pan , then remove to cool on a wire rack.


Combine all ingredients in a bowl of a stand mixer and beat until fluffy. Place in a piping bag and pipe on top of each cupcake.