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Posts Tagged ‘Gingerbread’

Gingerbread plated

The story I’m currently working on features a hero who loves gingerbread. Since I always include a recipe at the back of my books, I thought it would  be fun to include one for gingerbread.

Only I don’t have a good recipe for gingerbread cake. I have one for cookies and bars, but not cake.

So after drooling over dozens of options, I gave this one a try. It was a very good decision. Moist and flavorful, it filled the house with the most fabulous spicy scent while it baked.

I hope you enjoy it as much as we did!

Ingredients

Ingredients

Start by creaming the egg and brown sugar together.

Start by creaming the butter and brown sugar together.

Combine all the dry ingredients in a separate bowl and set aside. Mix the rest of the liquid ingredients into the batter.

Combine all the dry ingredients in a separate bowl and set aside. Mix the rest of the liquid ingredients into the batter.

Mix the dry ingredients into the batter, one cup at a time.

Mix the dry ingredients into the batter, one cup at a time.

gingerbread batter

When well blended, pour into greased pans and bake at 350 degrees for about 50 minutes.

When baked, you can top with a sprinkling of powdered sugar, caramel sauce, whipping cream, or cream cheese frosting.

When baked, you can top with a sprinkling of powdered sugar, caramel sauce, whipping cream, or cream cheese frosting.

I went with cream cheese frosting. I warmed it in the microwave for about 12 seconds until it was pourable.

I went with cream cheese frosting. I warmed it in the microwave for about 12 seconds until it was pourable.

Slice and savor the explosion of spicy bliss on your tongue!

Slice and savor the explosion of spicy bliss on your tongue!

Gingerbread

1/2 cup butter, softened

1/2 cup brown sugar, packed

1 egg

3/4 cup molasses

1/2 cup applesauce

2 1/2 cup flour

1 1/2 tsp baking soda

2 tsp cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1 cup hot water

Cream Cheese Frosting (optional)

Preheat oven to 350°F.  Grease and flour two loaf pans, two round cake pans or a 9 x 13 baking pan.

In a large bowl, cream together brown sugar and butter.  Beat in egg, molasses, and applesauce.  Spray your measuring cup with a shot of non-stick spray before you pour in the molasses. It will slide right out of it without leaving a big sticky mess behind.

In a separate bowl, mix dry ingredients.

Add dry ingredients to batter 1 cup at a time. When it is well-blended, add the cup of hot water and stir to incorporate.

If you are using loaf pans, bake for about 50 minutes. If using cake pans, baking time will decrease to around 20-30 minutes. The cake is done when a toothpick inserted into the center comes out with a few crumbs attached.

Top with frosting, sprinkle with powdered sugar, drizzle with caramel sauce or dollop on whipped cream. You can finish it however you like!

She Who Loves the Spicy Scent of Fall Baking

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gingerbread barsYears ago, I tasted gingerbread cookies and fell in love! The spices, the molasses, the soft chewiness.

Absolutely delightful.

I embarked on an adventure of finding a recipe to make my own. What I ended up with was a recipe for cut-out gingerbread cookies that was delicious but very involved and not a lot of fun to make.

Then, a few weeks ago, I attended a cookie exchange party and my tastebuds did a happy dance over some amazing gingerbread bars. I quickly abandoned plans to make my cut out gingerbread cookies and instead made the bars.

Even Hubby, who generally turns up his nose at most sweets, was impressed. Yeah, they were that good.

Ingredients

Mix flour, baking soda, salt and spices together and set aside.

Spray your pan with non-stick cooking spray.

Whip out your parchment paper (you can get it at kitchen supply stores and some grocery stores).

Line the pan with parchment then spray it with non-stick cooking spray.

Cream together sugars and the butter until pale and fluffy.

Add vanilla and molasses.

Gradually add in flour mixture.

Spread in the pan and bake for 25 minutes or until edges are golden brown.

Bars hot out of the oven. Leave in the pan until completely cool.

Frost with cream cheese frosting.

Cut into bars.

Top with pecans.

Yum!

Gingerbread Bars

2 3/4 cups flour

1 1/4 teaspoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

2 1/2 sticks butter

1 1/4 cups packed light-brown sugar

1/2 cup plus 2 tablespoons granulated sugar

3 eggs

1 1/4 teaspoons vanilla extract

1/3 cup unsulfured molasses

Cream Cheese Frosting

Glazed Pecans

Preheat oven to 350 degrees. Coat a 17 x 12 inch rimmed baking sheet with non-stick cooking spray. Line bottom with a piece of parchment, cut to fit. Coat parchment with spray.

Whisk together flour, baking soda, salt and spices.

Soften butter and then beat on medium-high speed with sugars until pale and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla and molasses. Reduce speed to low and gradually add in flour mixture then beat just until comvined.

Spread batter into prepared pan. It seems like you won’t have enough batter to fill the pan, but you will, keep spreading. Bake until edges are set and golden, about 25 minutes. Let cool completely in pan.

Remove from pan, frost with cream cheese frosting and cut into 2-inch squares. Top each square with a glazed pecan.

Cream Cheese Frosting

1 box powdered sugar

8 ounces cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

Combine all ingredients until smooth and creamy.

Enjoy!

Happy Holiday Entertaining!

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