Gingerbread

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I walked into my classroom with a box of gingerbread for my five days of food project. I receive a five-or-so minute hug. That is what happens when you show up with food. As my friend said, “You now have 26 new best friends.” That’s alright with me, what is wrong with a having a few “friends.”

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Anyway… Back to Gingerbread… This recipe is really easy, and impressively good. I know it is the wrong season, but when the time comes around, and we all know it will, then this would be a perfect treat to be served with hot apple cider in front of the fireplace, snuggling under a blanket.

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For now lets just enjoy the beauty, simplicity and wonderfulness of it all! It’s actually more refreshing than you’d think!

Ingredients

8 tablespoons (1 stick) unsalted butter, cut into chunks, plus more for pan

1 cup water

1 1/2 teaspoons baking soda

2/3 cup packed brown sugar

1 cup molasses

1 tablespoon freshly grated ginger

2 large eggs

2 1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground or freshly grated nutmeg or whatever spices you have lying around, I ran out of all my spices, but try ground ginger, cloves, and or cinnamon

1/2 teaspoon salt

2 teaspoons baking powder

 

1. Heat oven to 350 degrees. Grease a 9×13-inch baking pan then line with parchment paper.

2. Bring water to a boil in a medium saucepan, then add the baking soda, it will foam.

3. Let stand for 5 minutes, then stir in butter until melted.

4. Whisk in dark brown sugar, molasses and fresh ginger.

5. Mixture should be lukewarm by now, if not, let cool until it is lukewarm (10-15 minutes).

6. Transfer molasses mixture to a large mixing bowl, or use your saucepan if it is big enough to make the batter in.

7. Whisk in eggs until just combined.

8. Stir flour, spices, salt, and baking powder together, then mix into the liquid half of the batter.

9. Pour batter into prepared pan; bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean. Transfer cake to a wire rack and let cool completely.

 

 

Recipe from Smitten Kitchen

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