Gingerbread Biscotti

This was a great gingerbread biscotti recipe. The biscotti are, in my opinion, perfect. I like my biscotti crisp, but chewable on their own, without having to dunk it in coffee. This definitely fit the bill. The outside was crumbly and crispy, but the inside had a slight chewiness. 



And, of course, I loved the gingerbread flavor. I wish it was kosher to make gingerbread year round because I love it so. Although, I'm sure I COULD make it year round and my roommates would be the only ones who knew! Hmmmm =)



Gingerbread Biscotti
Cookie Madness 

1 3/4 cups flour
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup mild molasses
2/3 cup sugar
2 tablespoons ground flax seeds
2 tablespoons milk or a non-dairy milk like soy milk or almond milk
1 teaspoon pure vanilla extract

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Mix the flour, baking powder, ground ginger, cinnamon, nutmeg and salt together in a bowl and set aside.

Whisk oil, molasses, sugar, ground flax seeds, milk, and vanilla together in a mixing bowl.

Stir the flour mixture into the liquid mixture and form a smooth dough.  Gently knead in the pecans and cranberries (or ginger, if using).

On a cookie sheet (I lined mine with parchment, but you can use a Silpat or just lightly grease), form a log about 11 inches long by 4 inches wide.   Flatten the end sides of the log. Bake for 28 to 30 minutes until the log is puffed and firm but not too brown. It will spread a little, and some cracking is okay. Allow log to cool for about 45 minutes.

Preheat the oven to 325ºF. Very carefully, slide the log off the baking sheet and onto a cutting board. With a sharp, heavy knife, (I had better luck with a Chef’s knife than a serrated knife) cut log into ½-inch-thick slices, using one quick and firm motion, pressing down into the log. Very gently move slices to the baking sheet, standing them of their bottom edge if possible. Rebake the slices for 22 to 24 minutes. The slices should appear dry and slightly toasted, but do not allow them to get too browned. Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to the wire racks to complete cooling (warm biscotti may be fragile).

Broccoli Slaw with Oranges and Crunchy Noodles

This is a great salad that I have made several times now and bring to work for lunch most days as well. You could really add anything you want including meat, any other kinds of beans, or veggies. I think I've added tomatoes and zucchini to this. The more veggies the better!



Broccoli Slaw with Oranges and Crunchy Noodles
Cooking Light November 2010

Slaw:
6 cups thinly sliced napa cabbage (I've used napa and purple and both work well)
1 cup diagonally sliced celery
1 cup finely chopped broccoli florets
1/2 cup grated carrot (I chopped the carrot and liked it that way too)
1 cup chopped spinach 
1/4 cup thinly sliced green onions
1/4 cup unsalted sunflower seed kernels
1 5-ounce can whole water chestnuts, drained and chopped (I've substituted black beans and chickpeas)

Dressing:
1/4 cup lower-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon crushed red pepper
1/8 teaspoon ground ginger
1 garlic clove
1/3 cup canola oil

Remaining Ingredients:
1 cup fresh orange slices
1/4 cup sliced almonds, toasted
1 3-ounce package ramen noodles, crumbled and toasted (discard seasoning packet)

To prepare slaw, combine the first 7 ingredients in a large bowl, toss well to combine.

To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds and noodles.

Pumpkin Bean Dip

I can't believe Christmas is 3 days away. I'm going to play a little game upon my return to NY called lets see how long I can keep the Christmas tree up in our apartment. Shhhh....don't tell Spice.

In other news, I fly home to the Pacific Northwest tomorrow to spend Christmas with my family. It has been a year since I've been home and I am SO excited to see the parentals and enjoy some PNW time. Also, new running scenery. Gets me everytime =) I've got several long runs planned...lets just hope the rain stays away!

I made this as an appetizer of sorts at some point in the last few weeks. I feel in love with the dip! Very hummus-like, but with pumpkin! How genius is that?! I enjoyed this with carrots and some crackers but it would be good with any veggie or toasted baguette. Definitely recommend for Christmas-time noshing!

Pumpkin Bean Dip
Fannetastic Food 

• 1 C (overflowing) canned pumpkin


• 1 C black beans (rinsed)


• 1/2 C cannellini beans (rinsed)


• 2 Tbsp extra virgin olive oil


• 2 cloves garlic


• juice from 2 lemons


• 1/2 tsp cumin (this totally made the dip!)


• 1/4 tsp salt


• 1/4 tsp pepper

Toss all ingredients in a food processor. Serve with veggies and chips or crackers.

Pumpkin Bread Pudding with Vanilla Bean Creme

I could pretend that this was just a dessert that I made a few days ago to enjoy pre-Christmas. But, the truth is, I am so behind on posting that I made this several days before Thanksgiving. I know, some of you may have gasped, but its all relative.

This was unbelievable. I do enjoy bread pudding as a whole (my love I think I inherited from my father, along with my sweet tooth. Thanks, Dad), but I'd hazard a guess that even if you don't like bread pudding, you would like this as well. Especially if you like pumpkin.

Do I need to tell you where this recipe came from? Well, in case you missed it, Pioneer Woman was on an episode of showdown with Bobby Flay and this was Bobby's dessert. Of course, I had the episode recorded so Spice and I could be SURE to watch it!

Pumpkin Bread Pudding with Vanilla Bean Creme
Bobby Flay, Food Network

Pumpkin Bread:

• 4 tablespoons unsalted butter, softened, plus more for greasing


• 1 3/4 cups all-purpose flour


• 1/2 teaspoon fine salt


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon ground allspice


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/2 teaspoon ground cloves


• 1 1/2 cups sugar


• 1/4 cup vegetable oil


• 8 ounces (scant 1 cup) canned unsweetened pumpkin puree


• 2 large eggs


• 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.



Bread Pudding:

• 2 cups heavy cream


• 1 cup whole milk


• 1 vanilla bean, seeds scraped


• 6 large egg yolks


• 1/2 cup granulated sugar


• 3 tablespoons pure maple syrup


• 1 cup pureed pumpkin


• 2 tablespoons bourbon

Preheat the oven to 325 degrees F. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Vanilla Bean Creme:

• 2 cups half-and-half


• 1/2 vanilla bean, seeds scraped


• 5 large egg yolks


• 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Nutella

Nutella and I have issues. The main issue is that I can hardly stop eating the stuff.

Whats a girl to do?

Oh yah! Make it herself so she can eat more of it!

Other than needing a food processor for this, it really is very easy! I recommend making some, putting it on toast, oatmeal, and also sneaking several spoonfuls into your mouth when no one is looking! =)

Homemade Nutella
Poires au Chocolate

150g whole hazelnuts
100g good quality milk chocolate
2 tbsp cocoa powder
65g icing sugar
1/2 tsp vanilla extract
a few drops vegetable oil

Preheat the oven to 180C and roast the hazelnuts for about 5-10 minutes, until fragrant and browned. Take out and leave to cool slightly before putting in a tea towel and rubbing vigorously to remove the skins. When they have cooled slightly place in a food processor and blend well until they become a thick paste. Add all the rest of the ingredients and keep blending until very smooth - this takes 10 minutes or so.

Whole Wheat Biscotti with Nuts and Dried Fruit

Whole Wheat Biscotti with Nuts and Dried Fruit
Fit Sugar

1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/3 cup sugar
1/4 teaspoon salt
1/2 cup chopped nuts (I used walnuts)
1/4 cup dried fruit, chopped (I used dried cherries and apricots)
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon molasses

Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder and salt; stir in nuts and dried fruit. Set aside.

In a small bowl, whisk together the eggs, molasses and vanilla. Add to flour mixture; stir just until combined.

On a lightly floured surface, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (about about 7 inches long); transfer to baking sheet. Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.

Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely. Store in an airtight container at room temperature up to 1 month.

Curried Butternut Squash and Potato Latkes with Apple Salsau

I don't know that I had ever had a latke before this endeavor. I am now a convert. What a fun snack! Minus having to shread and peal the potatoes and butternut squash, these are pretty easy and definitely yummy. The salsa that goes with it is very versatile as well. I think it would go well with fish or even as a salsa for chips!



Curried Butternut Squash and Potato Latkes with Apple Salsa
Cooking Light, December 2010

1 1/2 cups finely chopped Gala apples
1 tablespoon fresh lime juice
1/4 cup thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 tablespoons chopped fresh cilantro, divided
5/8 teaspoon kosher salt, divided
3 cups shredded, peeled butternut squash (about 3/4 pound)
3 cups shredded peeled baking potato (3/4 pound)
1 cup grated onion
6 tablespoons all-purpose flour
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large egg
1/4 cup olive oil, divided



Combine apple and lime in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.

Combine squash, potato and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour and next 5 ingredients (through egg) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.

Peppermint Chocolate Crinkle Cookies

Its so hard for me to pick a favorite accompaniment for chocolate. I am hopelessly devoted to peanut butter and chocolate, but my old friend, peppermint and chocolate, sometimes rears it's head in my face and I have to silence it. When I saw these cookies, I knew they would be perfect. The dense and chocolatey crinkle cookie is divine on its own. But adding peppermint extract? Sign me up!

As you can imagine, these cookies are great. The peppermint is very prevalent and, as always, works so well with the dense chocolate of the cookie. I made these extra large and they were great on a cold night with a glass of ice-cold milk!

Peppermint Chocolate Crinkle Cookies
Bakers Royale 

1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semi-sweet chocolate, finely chopped
2 3/4 cups sugar, divided
1/4 cup canola oil
2 tablespoons unsalted butter, melted
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 1/2 tablespoons peppermint extract
1 cup sugar

in a medium bowl, beat together the flour, baking powder and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside. (I had to do another minute in the microwave because my chocolate wasn't quite melted yet)

In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight (the longer the better).

Heat oven to 325 degrees F. Line baking sheet with parchment (or a silipat). Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in the confectioners' sugar (apparently rolling them in granulated sugar first helps the confectioners' sugar to stay on the surface better and not soak in!).

Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes.

Boneless Buffalo Wings

I am suuuuuch a sucker for buffalo wings. There are several places here in New York that consider themselves to have "the best" wings and of course, I've had to try out most of them. It also doesn't help that co workers are always ordering them for lunch and I smell that spicy tang and immediately want to head out and find some wings of my own!

These are a great alternative to the usual fried and harshly breaded wings. The breading uses whole wheat flour and they are pan fried as well. These turned out nice and spicy and I instantly fell in love. I used a blue cheese dip that I made with greek yogurt and topped off the wings with several extra splashes of hot sauce! 



Boneless Buffalo Wings with Spicy Blue Cheese Dip
Eating Well

• 2/3 cup reduced-fat sour cream


• 2/3 cup crumbled blue cheese


• 1 tablespoon distilled white vinegar


• 1/4 teaspoon cayenne pepper

• 3 tablespoons nonfat buttermilk


• 3 tablespoons hot sauce, such as Frank's RedHot, divided


• 3 tablespoons distilled white vinegar, divided


• 2 pounds chicken tenders, (see Ingredient Note)


• 6 tablespoons whole-wheat flour


• 6 tablespoons cornmeal


• 1/2 teaspoon cayenne pepper


• 2 tablespoons canola oil, divided

1. To prepare dip:Whisk sour cream, blue cheese, 1 tablespoon vinegar and 1/4 teaspoon cayenne in a small bowl. Cover and refrigerate until ready to serve.


2. To prepare wings: Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.


3. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.


4. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with 1/2 teaspoon cayenne.


5. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each piece in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary to prevent burning. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.

Peanut Butter Cups

I really don't have a recipe for this. I saw the idea on a blog that I can't remember and figured I could just go by feel with these. I encourage you to do the same! The best part about them is that you can use whatever chocolate you'd like! I used Ghirardelli chocolate chips, but you could go with Nestle or even some great high-end stuff! You can also choose your filling. I used peanut butter and Nutella, but you can really use whatever you'd like. I really love these and have kept them in my freezer, pulling one out when I want a punch of chocolate and peanut butter!

Peanut Butter Cups

1 package of semi-sweet or dark chocolate chips
1-2 spoonfuls of coconut oil
Peanut butter

Melt the chocolate chips and coconut oil in the microwave. Pour a small amount into the bottom of a mini muffin pan. Place in the freezer for 10 minutes to let set.

Remove and place a dollop of peanut butter into each cup. Fill with remaining melted chocolate until the peanut butter disappears. repeat with each cup.

Place back in the freezer until set, about 30 minutes. Remove from the muffin cups and enjoy! I store these in the freezer, but you can also store them in the fridge!

Oreo Cheesecake Cookies

It's finally holiday time! I thought it would never come. I look forward every year to holiday baking, holiday decorations and, of course, watching Elf as many times as possible. So get ready for lots of holiday cookies! 

These cookies are just such a brilliant idea. Cream cheese cookie center, rolled in Oreo and drizzled with chocolate. I want to kiss whoever came up with that combo because it really is just genius! I loved these cookies. They were chewy and soft in the center and crispy on the outside. And there was a perfect combo between cream cheese tang with Oreo sweetness!



Oreo Cheesecake Cookies
From Multiply Delicious

1/2 cup of (1 stick) unsalted butter, softened
3 ounces of Philadelphia Cream Cheese
1 cup of sugar
1 tsp. of vanilla extract
1 cup of all-purpose flour
1/2 cup of mini chocolate chips
1 cup of oreo cookie sandwich crumbs
1/2 cup of white chocolate chips, melted (optional)



Preheat oven to 375 and line two baking sheets with parchment paper. Set aside.

In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.

Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in mini chocolate chips.

Scoop the dough into 1″ balls (I used a scoop to insure all measured the same) roll in oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!

Snickerdoodle Pinwheel Cookies

Who doesn't love a good snickerdoodle cookie? Its always up there on the list of people's favorites. I happen to be a very big fan of snickerdoodles. The sheer simpleness of sugar and cinnamon together brings a smile to my lips (and an inch to my hips) everytime.

These are a slightly different type of snickerdoodle. They are more crumbly than their drop cookie counterparts, but still pack that cinnamon punch! I loved the look of these, they are a bit more elegant in appearance than the usual snickerdoodle and would look lovely on a cookie platter for the holidays!

Snickerdoodle Pinwheel Cookies
From Fake Ginger 

1/2 cup unsalted butter, softened 
3 ounces cream cheese, softened 
1 cup sugar 
1 egg 
1 teaspoon vanilla 
2 2/3 cups all-purpose flour 
1/2 teaspoon baking powder

1/3 cup sugar 
1 tablespoon cinnamon 
1 tablespoon butter

Cream butter, cream cheese, and sugar in a large mixing bowl until light and fluffy. Add in egg and vanilla; beat until combined. Sift in flour and baking powder. Mix just until combined, being careful not to overmix. Dump dough onto counter and knead 2 or 3 times just to incorporate any leftover flour. Divide into 2 discs and wrap in plastic wrap. Refrigerate for about an hour.

To make cinnamon mixture, combine sugar and cinnamon. Melt butter; set aside.

Working with one disc of dough at a time, roll out into a 12 x 8 inch rectangle on a floured surface. Brush dough with half of the melted butter. Sprinkle with half of the cinnamon mixture. Starting from one of the short sides, roll into a tight log. Wrap in plastic wrap. Repeat with other disc. Refrigerate for at least 4 hours.

When ready to bake, preheat oven to 375F.

Use a sharp knife to cut dough into 1/4-inch rounds; place on ungreased baking sheet. Bake for 8 to 10 minutes or until edges are just slightly golden. Cool on wire rack.

Pumpkin Ginger Bundt

In case you were worried, I have finally stepped away from the peanut butter/cranberry spread/pumpkin butter canning extravanganza and made another bundt cake.

But, of course, it was pumpkin. Next time I go to the grocery store, I've promised myself I'm going to stock up on canned pumpkin and maybe I can enjoy some pumpkin baked goods next summer. Although I doubt they'll last that long!

This was a great bundt. It was pretty dense, so a little went a long way! But I just loved the pumpkin flavor!



Pumpkin Ginger Bundt
The Food Librarian from Fine Cooking

1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
1 1/2 tsp. baking powder
1/2 tsp. table salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
4 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups packed light brown sugar
1 cup unsweetened pumpkin purée
1/4 cup vegetable oil
2 tsp. minced fresh ginger
Powdered sugar for dusting 

Position a rack in the lower third of the oven and heat the oven to 350ºF. Butter and flour a 10-inch tube pan or 12-cup bundt pan, preferably nonstick. Tap out any excess flour.

Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside. Separate the eggs, putting the yolks in a small bowl and the whites in a large mixing bowl.

Using a hand mixer or a stand mixer with the whisk attachment, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.

Use a fork to lightly beat the egg yolks; then, with the mixer on low speed, add them slowly to the butter-sugar mixture. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, oil, and fresh ginger. Beat until smooth.

Using a rubber spatula, stir in one-third of the flour mixture, and continue stirring just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture in two more passes. Scrape down the sides of the bowl and set it aside.

Add a pinch of salt to the egg whites and beat with an electric mixer just until they hold soft peaks. Gently but thoroughly fold them into the batter. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. Invert the cake onto the cooling rack and gently remove the pan. Let cool completely.

Lightly dust with powdered sugar if desired before serving.