We took gingerbread and whipped cream to home group last night. It was the first time I’d made it; I felt the need for warming food.
The whipped cream was melting a bit, from being placed on hot gingerbread!
I had previously made up a mix for it with Heather, so it was quite simple and quick to make. Apparently I didn’t copy down the recipe for the mix, but it was quite similar (if not identical) to this one.
Here’s the recipe for the actual gingerbread, from the More With Less cookbook, which incidently I’ve felt the need to own for quite a while now. I just added it to our Amazon wishlist.
1/2 cup molasses
1/2 cup boiling water
2 1/4 cup Gingerbread Mix
In a bowl, combine egg with water and molasses, then stir in mix. Pour into greased and floured 9×9 pan and bake at 350° for 20-30 minutes, or until cake pulls away from sides. Cool in pan for 10 minutes, then turn out and cool on wire rack.
When I made this yesterday, I needed to double the recipe (more than 9 people in the group!), but I only have one 9×9 pan. Solution: I lined the pan with parchment paper — which I sprayed with a very small amount of cooking spray and didn’t flour anything — and pulled the whole thing out after it had cooled 10 minutes. Then I was able to use the pan again, without washing it, to make the second batch.
The mix can also be used to make gingerbread men cookies, but I don’t know if I’ll get around to making it, since I’m such a fan of the cake.
I was craving it with coffee, but as long as the cake is warm, the coffee isn’t necessary.
Note: I made one batch with blackstrap molasses from the food co-op that I had on hand, and made the second batch with “normal” molasses I bought at the neighbor grocery store. The one with the good-quality molasses is not nearly as nice. It looks much darker — P kept saying it was tempting him because it looked like chocolate — and the taste is much more molasses-ful than the other, nicer batch. Lesson: save the good stuff for a beverage or oatmeal.