Candied ginger or crystallized ginger is sliced ginger root that has been preserved in a sugar syrup and then coated with granulated sugar. There are many uses for ginger. Some swear by it for reducing hot flashes, preventing nausea, helping with sea sickness, alleviating indigestion and even curing the common cold.
You can usually find it in the produce section of your grocery store. The package boasts, “Great for snacking and baking”. It was much to gingery for me to eat plain. I wanted to find a tasty recipe for baking with it. Of course, Joy the Baker had one. Ginger Walnut Chocolate Blondies. I decided to just pile everything into my trusty ole cast iron skillet. It came out so good. It’s almost gone already. Last night I had a slice with coffee ice cream and whipped cream. Wowza.
You start by melting butter on the stove top. Add brown sugar and stir. It will look a little grainy. Let it sit and cool before adding an egg. That egg will make it all come together. Eggs are the ever faithful binding agent.
See? What’d I tell you. Look how beautifully smooth it is.
Now add your other ingredients. First the vanilla. Then the flour, salt, leaveners and sugary bits.
Ginger Walnut Chocolate Skillet Cookie
- 1 stick butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips
- 1/4 cup chopped candied ginger
- 1/4 cup chopped walnuts
Bake for 25-30 minutes in a 350F oven.