Sunday, April 5, 2009


This gingerbread recipe makes the deepest, darkest, least sweet gingerbread I've ever made. I suggest a large slice with coffee, and maybe some whipped cream (and sprinkles):
I used fresh ginger rather than the powdered stuff in the spice cabinet, and per the recipe suggestion, i mixed it in with my melted butter. Here it is along with the other wet ingredients:

The wet ingredients are added to the flour, leavening and spices in stages, and at some points it looks rather muddy:

But soon you have deep, dark batter to pour in your pan, and in just a half hour, delicious!

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