Mock me. I can take it. I have been so lazy. Camera still broken and still sitting on top of the microwave. So, I am treating you to a Warholesque gingerbread.
Who knew? Gingerbread that required (begged!) for seconds. And I happily obliged. Previously, gingerbread was in that indifferent category that, for me, included sugar cookies, carrot cake and eclairs. These are desserts that I will eat if served or if lying around…because…you know….they are sweet and they are… there. BUT I am not going to order them, salivate over them or make my husband drive all over San Diego in the middle of traffic on 1/356 tank of gas with the precise directions of “near downtown” looking for any of them (don’t ask).
Well, TWD converted me into a carrot cake fan and it is on it’s way with the gingerbread. This was so much better than I expected. Making these discoveries has been one of the many joys of this group. I guarantee I would have skipped over this recipe with nary a second thought on my own.
Yes, this is a postal scale from 1968 (aka my kitchen scale). It is a wonder any of my baked goods are edible.
Mine may be a little flatter than most. I halved the recipe and baked in an 8 inch pan. (after Dorie’s warning, I actually measured). I didn’t halve the icing, of course. Is that ever a good idea? I probably could have tracked down stem ginger or crystallized ginger but I wasn’t feeling the effort for gingerbread. I tried the “flaming raisins” from the french brownies and, though I didn’t get much of a flame this time, they were a tasty addition.
“Frost me and don’t be stingy”
I must not be the only one in the “meh to gingerbread” camp. I shared this with two people who kept expressing their disbelief over how good it was. Thanks to Heather of Sherry Trifle for this delightful surprise. The full recipe is on her blog.
To see more gingerbread, click here. Next week: World Peace Cookies. I’d settle for household peace.