ginger lemonade.


Lately I find myself craving ginger in any form. I think it started when we bought a juicer and I discovered the wonders of orange/carrot/ginger juice (a must have now on a daily basis) The spiciness of the ginger adds a refreshing zing and helps settle my stomach as well.
Last night I whipped up some ginger syrup, so today I could make some ginger lemonade.

Ginger Syrup:

1 cup rough chopped, scrubbed, ginger root.
2 cups sugar
2 cups water

place all ingredients in medium saucepan, bring to a boil. simmer for one hour. strain.

Ginger Lemonade:

Juice of 1/2 a lemon
3-4 Tbls. ginger syrup
8 ounces water
ice

Shake all ingredients in a mason jar until well chilled. Adjust syrup to taste. (I used 4 Tbls., but I like it zesty)

Drink on your balcony.

short (bread) weekend.

It was one of those perfect weather weekends. One not to be missed. We had the good fortune of being invited to a lovely party down by the lake, where we enjoyed the sunset with refreshing cocktails and great food.

The weekend was way too short, as I fear the summer will be, isn’t it always?

I had some coconut and a lime staring at me on Sunday, seeming to ask; “may we please marry some butter , sugar and flour?” and so they did.

Recipe:

2 1/4 cups of all-purpose gluten free flour blend
1/2 cup of sugar
1 teaspoon of lime zest
1/2 teaspoon of kosher salt
1 cup (2 sticks) of cold, unsalted butter, cut into tiny bits.
1 cup of toasted, sweetened coconut

Toast the coconut: Preheat the oven to 350F.

Place the coconut onto a cookie sheet and spread it out to form an even layer. Put the coconut in the oven and bake it for about 5-7 minutes or until it just starts to turn brown, stirring as needed. Be careful. Once it changes color, it will burn fast. Remove the toasted coconut from the oven and set it aside to cool. Leave the oven at 350F.

Line an 8×8 inch square baking pan with aluminum foil. Have the edges of the foil fold over the edges slightly for easy removal.

In bowl of stand mixer, combine the sugar and lime zest. Using your fingers, work the lime zest into the sugar until it becomes moist and fragrant. Add the flour, and salt. Stir to combine. Sprinkle the cut-up butter over the dry ingredients. stir the butter into the flour mixture with the paddle attachment until barely incorporated. Don’t over beat. You want the mixture to resemble coarse, wet sand.

Pour the dough into the prepared pan and press it firmly down into an even layer. Sprinkle with sanding sugar, if desired.
Bake for 30-35 minutes or until the edges are gold and the top is slightly brown.
Remove from the oven and allow the bars to cool completely in the pan.

I think it’s a match made in Heaven. Enjoy.

a carnival and some blueberries.

This weekend started out like any other, no real fun plans; until I remembered that within walking distance of our new apartment was the annual city carnival.

Funnel cakes! (no!)

Beer tent! (no!)

Corn Dogs! (no!)

But we could ride the ferris wheel…eat kettle corn and have some fresh lemonade, all of which we did. After we walked the (longer than I remembered) walk home, we watched  “Jiro Dreams of Sushi” which was interupted by the carnival’s fireworks display that we could view from our balcony. perfect.

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This morning I woke up and decided to use up the quart of blueberries I had in the fridge, by making some vanilla-blueberry scones. They were a sweet ending to a delightful weekend. I hope your weekend was just as nice.

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this tropical heat calls for some coconut.

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I’ve been holed up in my cement tower (aka my 4th floor apartment, which thankfully includes all the air conditioning my little bones can handle) but there’s a rumor going around that it’s hot out. I actually verified this by stepping out onto my balcony to water the plants. Tropical is how I would describe it. Which got me craving coconut drinks…..

Alas, I whipped up some coconut cream scones instead.

They hit the spot. For the moment, anyway.

(available in my shop should you, too, have the craving)

those happy toaster treats.

My daughter, who also has a gluten allergy, sent me a text a few weeks ago with many very sad-faced emoticons. She just had to endure the torture of toasting a brown sugar-cinnamon pop tart for the child she is babysitting for. Toast it, and then not be able to eat it. At one point in her life these were a mainstay in her diet; after school, late night, in the car on the way to gymnastics, toasted, un-toasted, on a plate, or  straight from the thin foil wrapping. But not for the past year and a half. So I promised her I’d make her some and we’d be able to enjoy the delicious sugary filling wrapped in some (even better and flakier) gluten-free  (and dairy free) pastry.

No more sad emoticons after these yummy treats!

(ps. I’ll be offering these in my etsy shop shortly. if you’re interested in ordering from me, or in wholesale ordering please feel free to email me @ twodaisiesbakery (at) gmail.com)