This dessert is delectable, and will bring a bang to your palate and satisfaction to your tummy. There is no added white or whole wheat flour to this cake., but rather ginger snap cookies, processed in to crumbs.
Ginger is beneficial for many things. It has been studied and reported as having positive results for people who suffer from insomnia and nightmares caused by anxiety.
The study was published in 2010 stating, “Positive results have shown that ginger binds to some serotonin receptors. Serotonin is a neurotransmitter that affects overall mood and anxiety levels”.
Ginger is also good for cold and flu prevention and treatment, migraine relief, menstrual cramp relief for women, as well as prevention of diabetic nephropathy or kidney damage. Ginger also aides in the digestion processes.
As good as this dessert my be, and it has ginger in it, you will not get any of the above mentioned results.
Ginger snap cookies only have a less than 2% ginger root in the cookie. I am not really sure how they even get away with calling them ginger snap cookies!!
But if you wish for the results of what fresh ginger root can do for your health, then purchase it on your next grocery shopping day.
Peach and Pecan Cake
1 (8-ounce) package cream cheese, softened
1 cup packed brown sugar
1/2 cup half-and-half
1-1/2 teaspoons vanilla
1 cup gingersnap crumbs
1 (6-ounce) package almond brickle chips
3/4 cup chopped pecans
1/2 cup coconut flakes
1 (16-ounce) can sliced peaches, well drained and chopped (not shown on cutting board)
Whipping cream to garnish (optional)
Preheat your oven to 350°F. Next line the bottom of a 9-inch square baking pan with parchment paper, and set aside.
Next open the can of peaches and drain off the juice. Empty the can of peaches and chop them into one inch pieces and place them in a medium bowl and set aside.
Place the ginger snap cookies in a food processor and process them to almost flour like texture, then pour the crumbs into a small bowl and set aside.
Now add room temperature cream cheese and sugar to a food processor and process until well blended and creamy. Next add eggs, one at a time, mixing in after each addition.
Blend in half-and-half and vanilla.
Add ginger crumbs, toffee chips, pecans and coconut, and process on mix for thirty seconds.
Pour mixture into a large bowl and stir in chopped peaches.
Next pour cake mixture into the 9 – inch square prepared pan.
Place the cake into the heated oven and bake 35 to 40 minutes or until center is firm (checking with a knife, insert and should come out clean) and edges are golden brown.
Plate and serve warm or chilled. Garnish with peach slices whipped cream, and mint or basil, if desired.
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