Took most of the ginger out after a week as I felt it was getting
too gingery.
These gingersnaps are delicious — not
too gingery, just the right amount of molasses.
Don't think they are
too gingery.
Not exact matches
I found them generally a little
too nutty and not really
gingery enough for my taste (though looking back, what was I expecting?
Jeanette's Healthy Living: Gluten - Free Pumpkin Spice Pancakes Chez Us: Pull Apart Pumpkin - Pecan Bread With Maple Bourbon Frosting And Love It
Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage HGTV Gardens: Garden - to - Table: Pumpkins From My Corner of Saratoga: Chocolate - Pumpkin Cake Made By Michelle: Pumpkin Scones Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas Devour: 5 Delicious Ways to Use Pumpkins After Carving Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans The Heritage Cook:
Gingery Pumpkin Mousse With Whipped Ginger Cream Thursday Night Dinner: Chocolate Chip Pumpkin Pie FN Dish: Primping Up Pumpkin Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija
Gingery Peach Muffins: Use perfectly ripe fruit — lush and sweet, but not
too soft — for these late - summer vegan peach muffins that have more than a hint of ginger!
This vegan wonton soup is made with savory shiitake stuffed wontons and crispy napa cabbage in a light
gingery broth.Disclaimer: I suck really bad at wrapping wontons, and you probably do
too.
One day a friend brought me some fresh juice, which was
gingery and not
too sweet and delicious.