Gingerbread


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.

GINGERBREAD
Slightly Adapted from Cooking Light

INGREDIENTS

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

INGREDIENTS

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.

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One thought on “Gingerbread

  1. Paul Grabowski says:

    I have used this recipe three times. Every time delicious. On Christmas Eve, I used this to make gingerbread men. Paul G

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