December is my favorite time of year, and I am ready to get in the holiday spirit. However, there is this pesky thing known as finals standing in my way between holly jolliness and hall decking. Until I am free from my last semester of college (a just felt my stomach drop typing those words- yikes), I will have to bake up some holiday treats to tide me over.
Gingerbread is a holiday classic, and I decided to try my first attempt at baking it. I wasn’t sure how it was going to turn out, but this recipe came out soft, moist, and full of flavor. I found I liked eating this room temperature rather than warm, and I experimented with toppings, trying whipped cream, cinnamon whipped cream, and powdered sugar. I decided I liked it with powdered sugar best, but there is no wrong choice here.
1/4 cup butter, softened
1/3 cup granulated sugar
1/3 cup molasses
1 egg, room temperature
1 1/2 cups all purpose flour
1/4 teaspoon grated fresh ginger
1/4 teaspoon grated fresh nutmeg
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/2 teaspoons baking soda
2/3 cup milk
Powdered sugar and cinnamon whipped cream, for topping
Preheat oven to 350°F.
In a large bowl, cream butter and sugar together. Beat in molasses and egg.
In a separate bowl, combine flour, ginger, nutmeg, salt, cloves, cinnamon, and baking soda. Add flour mixture alternatively with milk, beginning and ending with flour mixture. Spray a 8 inch baking dish with cooking spray. Pour gingerbread mixture into baking dish. Bake for 23-28 minutes, until toothpick in center comes out clean. Cool on wire rack. Cut into slices and serve with powdered sugar or cinnamon whipped cream.