Gingerbread Snack Cake...so full of aromatic spice!

I love this gingerbread cake.  It's so easy to make, tastes great at room temp or warmed...great for breakfast, coffee or as dessert. My son is a gingerbread fanatic and will try to eat the entire cake by himself.

2 cups all-purpose flour (spoon into a dry-measure cup and level off)

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

8 tablespoons (1 stick) unsalted butter, cut into 8 pieces

2/3 cup dark brown sugar, firmly packed

1/4 cup molasses

1 cup water

1 teaspoon baking soda

1. Butter a 9-inch-by-2-inch round pan and line the bottom with parchment paper or buttered wax paper. Set aside.

2. Set a rack in the middle level of the oven and preheat to 350 degrees.

3. Stir the flour and spices together in a large bowl.

4. Melt the butter in a medium saucepan over low heat, then (still on low heat) stir in the brown sugar, molasses and most of the water, leaving a couple of tablespoons in the measuring cup. Stir together to combine and increase the heat to medium. Bring to a simmer, stirring occasionally.

5. Stir the baking soda into the remaining water.

6. Remove the butter mixture from the heat and pour the baking soda mixture into it. Add the liquid to the bowl of dry ingredients and use a large rubber spatula to quickly fold everything together. Scrape the batter into the prepared pan and smooth the top. Bake the gingerbread until it is well-risen and feels firm in the center and the point of a paring knife inserted in the center emerges clean, 25 to 30 minutes. Cool in the pan on a rack for 5 minutes, then loosen the gingerbread from the side of the pan with a small paring knife if necessary, and invert it onto another rack. Peel off the paper and replace it with a rack, then invert the stack and remove the top rack. Cool completely before serving.

This recipe appeared in the local newspaper last year.



My new favorite chocolate chip recipe...

Sour Cream Chocolate Chip Cookies!

My daughter and I decided to bake some cookies today.  I'm gearing up for the baking frenzy that's coming up after Thanksgiving. I had just a spot of sour cream left over from another recipe and this was the perfect way to use it up! I have found sour cream makes for a really delicious add in to baking recipes.  One of my favorite frostings is a dark chocolate sour cream frosting.  I will have to remember to blog about that one later. On to the cookies!

1 1/2 cups sugar

1/2 cup sour cream (or plain yogurt)

1/4 cup butter, softened

1/4 cup shortening (I used butter flavored)

1 tsp vanilla

1 egg

2 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 package (12 oz) chips. I used dark chocolate but any flavor of chips can be used

Heat oven to 350. Beat sugar, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-14 minutes or until set and just beginning to brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Makes about 3 1/2 dozen cookies.

This recipe is in Betty Crocker's Cookie Book. So easy and tasty!

(the second and third images have some white balance issues...)



Garden tomatoes...soooo good!

I love tomatoes and always have. Finding a good tomato can be a challenge though-either grow 'em yourself or find a good farmer's market. These beauties were grown in my parent's garden. They are mostly the size of grapes and are just so delicious. I wish I could keep them all through the winter.  Since that's impossible I'll just sit here with my bowl of tomatoes and stack of napkins to catch all that chin dribbling juice. Delish!