{btw ignore my expression.. I just got out of the shower and look tired}
If you’re totally ready to get into the fall mood you have to make this recipe for gingerbread! It’s from yesterday’s LA Times and it is amazing! A little spicy so beware if ginger and cloves aren’t your best friends. But add some whipped cream or vanilla ice cream and it will be perfect. Seasonal desserts are the best! Oh and please forgive the poor photo quality (phone pics)..
Octavia’s Gingerbread
Total time: About 1 hour, plus cooling time
Servings: 12
Servings: 12
1 cup turbinado sugar
3/4 cup canola oil
1 cup dark molasses
2 teaspoons baking soda
1 cup boiling water
2 3/4 cups (11.7 ounces) unbleached flour
1/2 teaspoon sea salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 large eggs, beaten
1 1/2 tablespoons minced fresh ginger
1. Grease a 9- by 12-inch baking pan, line the bottom with a piece of parchment paper, and grease the parchment. Heat the oven to 350 degrees.
2. Combine the sugar, oil and molasses in a large mixing bowl. Dissolve the baking soda in the boiling water and stir it into the sugar mixture. Sift together the flour, salt and spices and stir the dry mixture into the wet one. Gently beat in the eggs and the fresh ginger, using a whisk or a slow setting on an electric mixer, just until everything is combined and there are no lumps of flour left.
3. Pour the batter into the prepared baking pan. Bake for about 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
4. Allow the gingerbread to cool before cutting.
Also I thought it might be good with cream cheese frosting or honey butter.
Siigh I’m totally getting festive!
Enjoy!
Recipe from LA Times
