I'm starting to think that wasn't such a good idea.
After all, baking more means eating more. And eating more means--well, we all know what that means.
If I do gain 10 pounds this year, at least I can say I kept my resolution to bake more. And life will be a whole lot more delicious in the process, so it won't be all loss.
At least that's what I kept telling myself every time I shoved another piece of this amazing gingerbread in my mouth. My mom and I baked it this past weekend and I couldn't not share the recipe with you. It's from my new favorite cookbook, The New Best Recipe from America's Test Kitchen.
Please go bake some for yourself.
Because I desperately need company in my journey to gain weight in the name of "baking more."
Here is the recipe, with a few notes from me in italicized brackets:
2-1/4 cups sifted (9 ounces) unbleached all-purpose flour, plus more for dusting the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1 teaspoon Dutch-processed cocoa [I left this out since chocolate and I are not friends]
8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
3/4 cup mild or light molasses [I only had "full flavor" molasses on hand, so I used that instead]
1/2 cup milk
1 large egg
- Adjust an oven rack to the middle position and heat the oven to 350 degrees.
- Grease the bottom and sides of an 11 x 7 inch baking dish; dust with flour, tapping out the excess.
- Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in a medium bowl.
- Beat the butter, molasses, sugar, buttermilk, milk, and egg in a large bowl with an electric mixer on low speed.
- Add the dry ingredients to the mixer and beat on medium speed until the batter is smooth and thick, about 1 minute, scraping down the sides of the bowl with a rubber spatula as needed. (Do not overmix.)
- Scrape batter into the prepared pan and smooth the surface.
- Bake until the top springs back when lightly touched and the edges have pulled away from the pan sides, about 40 minutes.
- Set the pain on a wire rack and cool for at least 10 minutes. Serve warm or at room temperature.
- Gingerbread can be wrapped in plastic, then foil, and refrigerated up to 5 days. [This makes me laugh because mine was all gone within 48 hours]
- If you don’t own an 11 x 7 inch pan, you can bake the batter in a 9-inch square pan.
- For a stronger ginger flavor, replace the ground ginger with 3 tablespoons grated fresh ginger and 3 tablespoons minced crystallized ginger. [I'd like to try this variation next time]
- This gingerbread is moist and delicious on its own, but it can be served with a dollop of lightly sweetened whipped cream. [I agree wholeheartedly with this statement]
Now go bake some!