2 cups raw pumpkin seeds you have scooped out of your pumpkin 2 tablespoons kosher salt 1 tablespoon olive oil 1/2 teaspoon smoked paprika 1/2
teaspoon dried ginger powder 1/2 teaspoon cracked black pepper
Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices 4 tablespoons rice malt syrup the juice of 1 lemon 1 teaspoon natural vanilla extract half
a teaspoon dried ginger powder half a teaspoon cardamom powder For the crumble 300 g almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]
200 g dark chocolate (70 % cacao), preferably fairtrade 3 tablespoons cashew butter, at room temperature 3 tablespoons orange jam (with no added sugar), at room temperature 1 organic orange, washed half
a teaspoon dried ginger powder (and some more to roll the truffles) 100 - 110 g almond meal cocoa powder (with no added sugar), just enough to taste powdered sugar (from brown sugar), just enough to taste
Not exact matches
6 cloves garlic, minced 1/2
teaspoon turmeric
powder 1
teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small
dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute
ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2
teaspoon cumin
powder 1/2
teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10
dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2
teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute
ginger) 1 small onion, chopped 1
teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other
dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece
ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1 tablespoon whole black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2
teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3 black cardamom pods (optional) 2 tablespoons
dried ginger powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine
powder.
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4
teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1
teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1/2 cup of pecans 1/3 cup of almond 10 pitted medjool dates 2 tablespoons of
dried cranberries 1/4 cup of sultanas 1 heaped tablespoon of Linwoods chia seeds 1 tablespoon of Linwood Hemp + protein
powder 1 tablespoon of melted coconut oil 1 tablespoon of orange zest 1
teaspoon of cinnamon
powder 1/2
teaspoon of ground
ginger 1/4
teaspoon of ground clove 1/4
teaspoon of ground nutmeg
1 - inch piece
ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2
teaspoons coriander
powder 1
teaspoon red chile power or cayenne 1 - 2
teaspoons salt 2 tablespoons oil (optional)
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups
dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1
teaspoon cardamom
powder 2
teaspoons cumin seeds 1/2
teaspoon coriander seeds 1/4
teaspoon ground cinnamon 1/2
teaspoon black peppercorns 1/2
teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14
dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2
teaspoon ground
ginger 1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg 1/4
teaspoon ground cloves 3 tablespoons
dry red wine 3 tablespoons oil
2 tablespoons crushed black peppercorns 1 tablespoons
powdered cardamom 1 tablespoon
powdered mace 1 tablespoon
powdered ginger 1
teaspoon hot red chile
powder 1
teaspoon fennel seed, crushed 1
teaspoon powdered nutmeg 1
teaspoon powdered allspice 1
teaspoon powdered cinnamon 1
teaspoon crushed malagueta pepper 2
teaspoons powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed
dried lavender 2 tablespoons crushed
dried rose buds
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece
ginger, thinly sliced 2 tablespoons fermented black beans 2
teaspoons five spice
powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3
dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
1 shot brandy 2 shots port 1 heaped
teaspoon cream * 1
teaspoon brown sugar generous half
teaspoon of mixed spice (cinnamon, allspice, nutmeg type of thing) 1 pinch
dried ginger powder * It isn't the type of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.
for the filling: 140 grams (scant cup) bittersweet chocolate chunks or chips 220 grams (1 cup plus 2 scant tablespoons) sugar 150 grams (1/2 cup plus 3 tablespoons) brown sugar 17 grams (2 tablespoons plus 2
teaspoons) nonfat
dry milk
powder 1 1/2
teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and
ginger big pinch kosher salt 180 grams (13 tablespoons) butter, browned 120 grams (1/2 cup) milk 6 egg yolks approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly turbinado sugar, for sprinkling, if desired
1 pound ground chicken 1 can water chestnuts, finely chopped 1/2 onion, finely chopped 2 cloves garlic, finely minced 1/4 cup scallions, sliced 1 tablespoon cilantro, chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1
teaspoon ginger powder 1 tablespoon red pepper flakes 1/2 cup fine
dry breadcrumbs 1 egg, beaten Kosher salt and fresh ground white pepper, to taste
Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1
teaspoon shredded fresh
ginger or 1
teaspoon dry powder 1/8
teaspoon mustard
powder, optional
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4
teaspoon ground cinnamon 1/4
teaspoon ground
ginger scant 1/8
teaspoon cloves 1/8
teaspoon nutmeg 1/2
teaspoon baking
powder a good pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates of fresh orange zest
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2
teaspoon ground
ginger (or 1 tablespoon fresh
ginger, peeled and grated — I love fresh
ginger but didn't have any) 3/4
teaspoons garam masala 3/4
teaspoons curry
powder 1/4
teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup
dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2
teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice of half a lemon whole sea salt, just enough to taste a few pinches of
dried,
powdered ginger 2 tablespoons extra virgin olive oil 1 - 2
teaspoons coriander -LSB-...]
Ingredients — 1 cup
dry coconut flakes — 1/2 cup ground raw almonds — 1
teaspoon cinnamon
powder — 1 egg * — 4 tablespoons coconut oil (solid at room temperature)-- 4 tablespoons maple syrup, agave nectar or honey — pick your choice * — spoon ground nutmeg — 1/4
teaspoon ground
ginger Prep time: 10 minutes Cook time: 12 Total time: 22 Yield: 8 cookies
ingredients PINEAPPLE BOWLS 8 cups cooked jasmine rice 2 pineapples SALMON: 4 tablespoons unsalted butter 2 6 - ounce salmon fillets 2
teaspoons dried parsley 2 tablespoons seafood seasoning 1 1/2 tablespoons cajun seasoning CHICKEN: 1 1/2
teaspoon onion
powder 1/4
teaspoon freshly ground pepper 1
teaspoon Mexican - style pollo seasoning 2
teaspoons Worcestershire sauce 2/3 cup store - bought teriyaki sauce (divided, plus extra for finishing) 1/3 cup pineapple -
ginger marinade 1/2 pound boneless, skinless chicken thighs Shrimp: 2 tablespoons unsalted butter 1/2 pound large shrimp (peeled, deveined, tails on) 1/4 cup store - bought sweet chili sauce 1/8
teaspoon freshly ground pepper 1/2
teaspoon seafood seasoning TO GARNISH: 1 cup green onions (chopped) 1/2 cup toasted sesame seeds store - bought chili sauce
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1
teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using
ginger ale) 2 3/4 cups gluten - free high - fiber flour blend of choice 2 1/2
teaspoons xanthan gum (omit if included in your flour blend) 1/4 cup
dry milk
powder, or dairy - free milk
powder, almond meal, buck - wheat flour, or brown rice flour 1
teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or
ginger ale, room temperature
dry: 4 medium carrots, peeled + grated 1/4 cup raisins 2 cups oats 1
teaspoon baking
powder 1
teaspoon cinnamon 1/2
teaspoon nutmeg + ground
ginger 2 tablespoons soft brown sugar pinch of salt
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1
teaspoon (2 g)
dried shiitake
powder (or 2 rehydrated
dried shiitake caps, minced) 1
teaspoon (5 ml) toasted sesame oil 1/2
teaspoon grated fresh
ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)
half a
teaspoon powdered saffron 400 ml coconut milk 6 - 7 tablespoons rice malt syrup 3 tablespoons cashew butter a pinch of whole sea salt a few pinches of
dried ginger powder
1 large yellow onion 1 2 inch piece fresh
ginger 6 garlic cloves 2 whole tomatoes 3 cups water 1 cup
dried red lentils 3 tablespoons olive oil 1
teaspoon mustard seeds 1/2
teaspoon chili
powder 1
teaspoon cumin 1
teaspoon salt 1
teaspoon paprika 1
teaspoon turmeric 4 tablespoons chopped parsley or cilantro
1 1/2 Cups Pecan Halves 1 Cup Walnut Halves 2 Cups AP Flour 2
Teaspoons Baking
Powder 2
Teaspoons Baking Soda 1 Tablespoon Cinnamon 1
Teaspoon Ground
Ginger 1/2
Teaspoon Ground Cloves 1
Teaspoon Ground Nutmeg 1/4
Teaspoon Salt 2 1/2 Cups Fresh Dates (about 3/4 pound) 1 Cup Butter Plus 1 Tablespoon For Greasing (room temperature) 1/4 Cup Honey 4 Large Eggs (room temperature) 1 Tablespoon Vanilla Zest of 1 Orange 1 Cup
Dried Cranberries (preferably unsweetened or fruit sweetened) 1 Cup
Dried Plums 2 Fresh Apples
Spice Paste: 12
dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2
teaspoons cumin seeds 3
teaspoons coriander seeds 1/2
teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh
ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2
teaspoon turmeric
powder 1/2
teaspoon red chile
powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
4
dried red chile peppers (whole) 2 Oranges 1/4 cup light molasses 1 tablespoon soy sauce 2
teaspoons cornstarch 3/4 cup flour 1/2
teaspoon salt 1/4
teaspoon baking
powder 3/4 cup water 1 pound boneless, skinless chicken breasts (1 - inch cubes) 1
teaspoon chile oil 2 garlic cloves (minced) 1 1/2
teaspoons chopped
ginger 2 cups white rice (cooked) 3 cups vegetable oil
3/4 cup sugar 1/3 cup rice vinegar 4 12 - ounce bottles amber ale 3/4 cup thin soy sauce 3 ounces
ginger, thinly sliced 6
dried whole red chilies or fresh red Thai chilies 8 scallions, trimmed and lightly crushed 1 garlic head, cloves peeled and lightly crushed 6 whole star anise 1
teaspoon five - spice
powder 4 pounds beef short ribs, or 4 pounds pork butt, cut into large chunks 1 pound green beans, trimmed 1 pound fresh or 8 to 10 ounces
dried udon, or 12 ounces fresh Chinese wheat noodles
Apricot Biscotti: 2 1/2 cups buckwheat sprouts 2 1/2 cups sunflower sprouts 10 - 12 apricots — pitted 5 dates — pitted 1 tablespoon
dry lavender flowers plus some for sprinkle 1 tablespoon mesquite
powder 1 tablespoon maca
powder 2 tablespoons raw honey 2 tablespoons light agave nectar 1/4 cup coconut oil 1/2 cup raisins 2 handfuls pumpkin seeds 1 tablespoon poppy seeds plus some for sprinkle 1/8
teaspoon ground
ginger
I use frozen berries with 1 cup of coconut milk (or any seed / nut milk), 1 tb of maca
powder, 1 tb of ground flaxseed, 1 tb of quinoa flakes, 1 tb of barleygrass or wheatgrass
powder, 1 tb of hemp protein
powder, a handful of spinach or kale, and half an avocado works well too for extra creaminess, 1 - 2 medjool dates or
dried figs for sweetness and a
teaspoon of frozen
ginger for a fiery kick to wake you up.
1 Four - pound rabbit, washed,
dried, and cut into 6 to 8 pieces 1/2
teaspoon salt 1/4
teaspoon freshly ground black pepper 2
teaspoons freshly grated
ginger root 3 tablespoons vegetable oil 1 cup chopped onions 2 cloves garlic, minced 1/2
teaspoon habanero
powder or 3/4
teaspoon cayenne 1 small green apple, peeled and grated 1/2
teaspoon dried tarragon 2 bay leaves 1
teaspoon thyme 2 tablespoons chopped Italian parsley 1/2 cup milk 3⁄4 cup chicken stock
3
dried chipotle peppers 3
dried allspice berries, ground (or 1/2
teaspoon ground allspice) 1 tablespoon mustard seeds, ground (or 1 tablespoon mustard
powder) 1 clove, ground (or a pinch of ground clove) 1
teaspoon turmeric 1/2
teaspoon red curry
powder 1
teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece
ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice
5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1
teaspoon cumin seeds 1
teaspoon coriander seeds 2
teaspoons dried fenugreek leaves 1/2
teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons
ginger paste 1 1/2
teaspoons turmeric
powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying
5 bananas 1 cup almond butter 1/2 cup vanilla protein
powder 1/2 cup
dried fruit 1/2 cup unsweetened coconut flakes 1/4 cup cacao nibs 2
teaspoon vanilla 1/2
teaspoon cinnamon 1/2
teaspoon ground
ginger 1/4
teaspoon allspice 1/4 tsp salt (optional)
olive oil 4 medium onions, chopped 10 garlic cloves, crushed 1 1 1/2 - inch piece
ginger, peeled, chopped 3
dried chiles de árbol 4
teaspoons curry
powder 4
teaspoons ground cumin 4
teaspoons ground turmeric 3 tablespoons ground coriander 1
teaspoon black peppercorns 1 14.5 - ounce can crushed tomatoes 1 bay leaf 1 tablespoon kosher salt, plus more 1 tablespoon fresh lemon juice 1/2
teaspoon cayenne pepper Cilantro leaves with tender stems (for serving)
Ingredients, Makes 4 stuffed squash halves 2 medium acorn squash 1/2 cup wild rice medley 1 cup low - sodium vegetable broth, plus more as needed 1/2 medium red onion, finely chopped 1
teaspoon garlic
powder 1
teaspoon ground
ginger 1 1/2
teaspoons dried -LSB-...]
Ingredients: 3 - 5 cups raw unpasteurized apple cider vinegar (enough to completely cover ingredients in a jar) 1/2 cup peeled and chopped
ginger 1/2 cup peeled and chopped garlic 1/2 cup peeled and chopped horseradish 1/3 cup peeled and chopped turmeric (can use 1 tablespoon turmeric
powder as substitute for fresh) Zest and juice of 2 lemons 1 onion peeled and chopped 1 - 2 hot peppers of choice chopped 3 tablespoons chopped parsley 2 tablespoons chopped (fresh or
dried) oregano (can also use 1/2 tablespoon oil of oregano as substitute) 1 tablespoon chopped (fresh or
dried) rosemary 1
teaspoon black pepper 1
teaspoon cinnamon
2 medium acorn squash 1/2 cup wild rice medley 1 cup low - sodium vegetable broth, plus more as needed 1/2 medium red onion, finely chopped 1
teaspoon garlic
powder 1
teaspoon ground
ginger 1 1/2
teaspoons dried rosemary 1/2 cup finely chopped carrot 1/2 cup finely chopped red bell pepper 1/2 cup small broccoli florets 1/2 cup small cauliflower florets 1/4
teaspoon freshly ground black pepper Sea salt 3 tablespoons pine nuts (optional)
Dough: 2/3 cup whole milk, lukewarm (105 - 115 degrees F) 1 1/2 tablespoons active
dry yeast 4 cups all purpose flour 1/3 cup granulated sugar 1
teaspoon kosher salt 1
teaspoon ground
ginger 1/2
teaspoon ground cinnamon 1/4 cup unsalted butter, room temperature 2 large eggs 1/4 cup molasses Filling: 1/4 cup packed brown sugar 1/4 cup granulated sugar 1/2 tablespoon ground cinnamon 2 tablespoons unsalted butter, melted Glaze: 3/4 cup
powdered sugar 2 - 3 tablespoons milk