Friday, December 25, 2009

Merry Christmas!

I wish you all a very Merry Christmas with lots of good cooking and eating!

If you're still looking for a special Christmas treat to make on Christmas day for your family or for Santa, try this gingerbread recipe. It produces a very moist and very spicy gingerbread that goes very well with a glass of eggnog.

Adapted from King Arthur Flour

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1 stick butter, melted
  • 3/4 cup black strap molasses
  • 1/4 cup water
  • 1 egg
  • 1 cup buttermilk
  • 1/2 cup crystallized ginger, diced
  • whipped cream, for serving

  1. Preheat oven to 350F
  2. Grease and flour a 9-inch square baking pan.
  3. Combine dry ingredients (except for the crystallized ginger) in a large bowl and mix well with a spoon.
  4. In a small bowl, mix together the butter and molasses. Add this mixture to the dry ingredients and stir until just moistened.
  5. Add the water to the batter and stir until the water is absorbed.
  6. In a small bowl, whisk the egg with the buttermilk. Add this mixture to the rest of the batter.
  7. Stir the crystallized ginger into the batter.
  8. Pour the batter into the pan and bake until a toothpick inserted into the middle comes out clean, about 35 minutes.
  9. Cool the gingerbread on a cooling rack for at least 15 minutes. Serve with whipped cream.

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