December 17, 2013
I had a moment of panic this morning when I realized that Christmas is the beginning of next week not the end. Which means as soon as I hit "publish" on this post I will be in a whirlwind of wrapping followed by standing in giant lines with other panicked people at the UPS store and/or Post Office. Yikes. Someday, we'll be back on the east coast near family and I will be able to finish my shopping on the 24th like I prefer to :)
Yes, I wrote all my papers the night before they were due in college and grad school too.
This gingerbread is a winter favorite. It's a bit sticky and the flavor is stronger than other recipes due to the fresh ginger in it. I love to wrap this up as gifts, serve it for dessert around the holidays and eat it for breakfast with a cup of tea. I'll keep making it until the weather warms up in the spring too! It's too good to keep around for only a month every year.
Are you a last minute shopper/baker/shipper too?
adapted from Nigella Christmas
1 stick plus 3 tbsp unsalted butter
3/4 cup dark corn syrup
3/4 cup molasses
2/3 cup packed brown sugar
1 tsp ground ginger
2 tsp grated fresh ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp baking soda dissolved in 2 tbsp warm water
1 cup milk
2 eggs, beaten
2 cups all purpose flour
Preheat oven to 350 degrees. Line a baking dish with parchment paper and butter or nonstick spray the sides of the pan.
Over medium heat, melt the butter, sugar, syrup, molasses, and spices in a saucepan until they are combined.
Off the heat add in the milk, eggs and baking soda dissolved in water.
Pour the flour into a large bowl, and add in the liquid ingredients mixture. Beat the mixture until totally mixed together-make sure to watch out for flour clumps. Don't panic that the batter is too liquid either-it's supposed to be.
Pour the batter into the pan and bake for 45-50 minutes. Cool in the pan before slicing and sprinkling with powdered sugar if you'd like.