Classic Gingerbread

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It’s Sunday and there’s a blizzard raging outside.

We are lucky we don’t have to go to work or school today and we are lucky there’s molasses and ginger in the cupboard.

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I have been dreaming about palm trees and warm sand under my feet. I’ve tried to imagine the sun shining on my freckled face and sweat on my brow.

But the fact is that it’s supposed to be -30 degrees F tonight and we have ice dams a foot thick and 200 feet of driveway to shovel.

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I picture the deer and rabbits hunkered down, sleeping, trying to stay out of the wind.

And the truth is we are blessed to have a warm home, family to keep each other company and spicy gingerbread fresh from the oven.

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Classic Gingerbread

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 egg
  • 1/2 cup molasses
  • 1/3 cup canola oil
  • 1/3 cup brown sugar
  • 2 tablespoons granulated sugar
  • 3/4 cup boiling water

Preheat oven to 350 degrees F. Grease an 8×8 baking dish.

Combine flour, baking soda, salt and ginger in the bowl of a stand mixer. Place mixer on low to stir the dry ingredients.

In a separate bowl whisk the egg, molasses, oil, and sugars. Add boiling water and stir until incorporated.

With the stand mixer on low, slowly pour molasses mixture into the dry ingredients. Mix just until the dry ingredients are fully incorporated.

Pour into the prepared pan and bake for 40 minutes.

This gingerbread is moist and has a nice crust. Top with a dollop of whipped cream.


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