Saturday, August 22, 2009

The Last Weekend of Summer = Gingerbread

The new school year begins Monday (groan), so this weekend was my last chance to have fun, relax, and of course – bake!

We woke up to a very chilly morning – temperature in the 50s – went for a nice long stroll and then headed to the farmers market. Among other things, we left the market with some big beautiful very ripe (but slightly bruised) peaches for only 50 cents a pound! My first thought was peach cobbler, but then we decided they were just too sweet and juicy to cook – so we ate them fresh.

Later in the day, inspired by the early autumn weather I suppose, I decided to make some gingerbread (In case you've never had any, it is one of those breads that is really a cake). Well let me tell you it was delish! We (just the two of us) ate nearly half the batch this evening. It needed no embellishments, just a nice cup of hot tea.

To give credit where credit is due, I worked off the following recipe

I made several slight changes, here’s my exact recipe:

½ C. Whole Wheat Flour
¾ C. All Purpose Flour
1T. Cocoa Powder
1 t. Ground Cinnamon
1 t. Ground Ginger
¼ t. Ground Nutmeg
½ t. Baking Soda
Pinch of Salt
½ C. Granulated Sugar
½ C. Milk
2 t. Lemon Juice
¼ C. Canola Oil
½ C. Molasses
1 Egg
1 t. Vanilla Extract

1) Preheat your oven to 350 degrees; make sure a rack is situated in the middle of the oven. Spray or lightly grease an 8 or 9 inch square pan, set aside.

2) Combine the milk and lemon juice, set aside.
**The original recipe called for buttermilk – I hate buying it, because I never use it all, so I substitute “sour milk” by combining milk and lemon juice. You should let the milk and lemon juice mixture set for a couple of minutes before combining it with the remaining wet ingredients.

3) Combine the flours, spices, baking soda and salt.

4) In a separate bowl, combine the “sour milk,” oil, molasses, egg, vanilla, and sugar.

5) Add the dry ingredients to the wet ingredients, stir until well combined.

6) Pour the batter into the prepared pan and bake for 25-35 minutes, until a tooth pick inserted in the middle comes out clean.

I let mine cool in the pan, and then dusted the top with a little powdered sugar, just for pretty.

This is one of the easiest and tastiest things I’ve ever baked; I hope you like it too.

While my postings are sure to become sparse as I get back into the groove of grad school, I will be making baklava sometime in the next couple of weeks, so tune in for that.

Happy back to school everyone!

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