GINGERBREAD!!!

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It's Thursday, which means it's time for another Tasty Thursday video. I love baking this special treat - the whole house smells like a giant hug with a soft blanket. Buttermilk makes this old-fashioned staple a true badass dessert.

Gingerbread recipe (adapted from Cooks Illustrated)

 

  • 1 ¾  cups all-purpose flour
  • ½ c ww flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 TBS + ground ginger (or 3 TBS grated fresh AND 3 TBS minced crystallized)
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp grated nutmeg
  • ½ tsp ground allspice
  • 1 tsp cocoa powder (Dutch-processed ideal)

 

  • 8 TBS (1 stick) butter, melted and cooled to room temperature
  • ¾  c molasses
  • ¾ c (5 ¼ oz) white sugar
  • ½ c buttermilk
  • ½ c milk
  • 1 large egg

 

VEGAN SUBSTITUTIONS:

Oil for butter (up to ½ could be coconut oil for an added dimension)

Soured soy or almond milk for buttermilk (see Tasty Thursday video for directions)

Flax egg or egg substitute for egg

 

  1. Oven rack at middle position; oven at 350. Butter and flour an 11x7 baking dish.
  2. Whisk together dry ingredients in a medium bowl.
  3. In a large bowl, combine wet ingredients and mix well using an electric mixer (the butter will be clumpy, so the electric mixer is needed)
  4. Add dry ingredients to wet ingredients and beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides as needed.
  5. Smooth batter into prepared pan and smooth the surface.
  6. Bake until the top springs back when lightly touched and the edges have pulled away from the pan sides, about 40 minutes.
  7. Set pan on wire rack and let cool at least 10 minutes. Serve warm or at room temperature.
  8. Extra good with some powdered sugar on top, or even a dollop of whipped cream . . .

If you want to double this recipe – it’s best to use 2 pans rather than one larger one. It’ll rise better, taste better, and be prettier.