Saturday, December 17, 2016

Gingerbread


  • Welp I did it. I officially used an entire jar of molasses this baking season. Yes, baking season is a thing, much like football season or hunting season.

One of the recipes I made using molasses was this gingerbread. It was cakey and dense and bittersweet and pretty great. Rose and I ate it for snacks and dessert until it was gone.

Remember making snowflakes with coffee filters? The ones where you fold the filter up and make different cuts before unfolding your "snowflake?" Well I made one of those and used it as a template for powdered sugar dusting purposes. 


You can definitely not make a ridiculous snowflake craft and simply sprinkle powdered sugar over the cooled cake before serving. Or better yet, add a scoop or two of vanilla ice cream. Or maybe add a smear of peanut butter and call it a post-run "recovery snack." Do with it what you will!

  • Gingerbread
  • makes 1-9" round (I used a pie plate)

  • 1 1/2 c AP flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • pinch ground black pepper
  • 4 Tablespoons unsalted butter, cut into 1/2-inch chunks
  • 2/3 c dark brown sugar
  • 2/3 c molasses
  • 2/3 c boiling water
  • egg
  • powdered sugar (for serving) 

- - -

1. Preheat oven to 350F and grease/flour a 9-inch cake pan (or pie plate)
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon , pepper and cloves; set aside
3. In a large bowl, combine, butter, brown sugar, molasses and boiling water, whisking until butter is melted
4. Temper the egg into the wet ingredients (crack egg into a small bowl, add a small amount of the warm molasses mixture and whisk until the egg is warmed; add the warm egg mixture to the large bowl and whisk to combine)5. Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps
6. Pour batter into prepared pan and bake for about 35 minutes, until the edges are dark and the middle feels firm to the touch
7. Cool before dusting with powdered sugar and serving!

No comments:

Post a Comment