Tuesday, December 11, 2012
I have no excuses about this one, I simply spaced making it. Which is a shame, it would have been a good dessert to bring to our congregation's Chanukah party last Sunday. I did fairly well with keeping up with the deadlines until a fe months ago and then the wheels came off.
Anyhoodle, the host for Baking with Julia's Gingerbread Baby Cakes was Karen's Kitchen Stories. The recipe is a snap to make and I was very happy to see both ground black pepper and minced fresh going into the batter. The best gingerbread, at least in my opinion has a nice peppery edge. The only problem I had was a brief moment of panic when I realized how much molasses was called for. Two whole cups! Luckily my pantry is well stocked and I had another bottle stashed in the back.
As for the eating, well I will update this post in the morning. I thought this would make a good breakfast treat.
And the verdict is in, it is scrumptious. There is a great depth in flavor and the cake is very moist. Max didn't care for it, nor did Rebecca(considering she dislike gingerbread in general that was to be expected). Jacob, Larry, and I thought it was excellent and well worth repeating.