For Labor Day we went over to my parents house with my sister-in-law’s family and had our own Iron Chef competition. It was so much fun! We made our rules a little different than on Iron Chef America. We split into 3 teams, each with 3 people. We had 90 minutes, and had to create 2 dishes. My sister revealed the secret ingredient in her best “chairman” voice, and battle ginger began.
Some amazing food was created, and my team (my brother-in-law, my eight-year-old brother, and I) completed our dishes just before our time was up. I even fed baby E mid-battle!
The winners were decided by my dad, and my seventeen-year-old sister. They each awarded a maximum of 20 point to each team (just like in Iron Chef.) The battle was very close, but my team won by 1 point. It was nice to win, but even better to eat all of the food. We had sweet potato steaks with ginger glaze, ginger-ale, peach-ginger crisp with home-made ginger icecream, ginger orange chicken, ginger puff pancakes with gingerbread sauce, and moist ginger chicken thighs.
You would think that after our epic ginger battle I’d be all gingered out, but instead I craved ginger more than ever. This is what I made to satiate that craving.
Soft, sweet, and LOADED with ginger. Luckily I have a bunch of crystallized ginger from when I was pregnant. So with crystallized ginger and ground ginger, they really pack a punch. If you want to use less ginger, go ahead. Otherwise just eat them with lots of milk.
- 1/2 c. butter, softened
- 1 c. brown sugar
- 1/3 c. molasses
- 2 eggs
- 1 tsp. xantham gum
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 Tbs. ground ginger
- 2 1/2 c. gluten-free flour blend (I use 2 parts rice flour, 1 part tapioca starch, and 1 part potato starch)
- 6 Tbs. crystallized ginger, minced
- White sugar (for dipping cookies)