Another first. Fresh ginger and a bucket of molasses. Or it seemed like it. Made one flat-type muffin and the rest went into our new Bundt pan. David and I shared the muffin with fresh whipped cream at 10:30 PM. Kinda nice. The more he ate it the more he liked it.
I was worried, because the batter was surprising in its flavors. Not the gentle gingerbread from my shady past of baking from mixes.
I think next time we will make the flat muffins or even put it in our little Bundt pans. The big one took forever to cook. Do not have baby cake pans and our kitchen cabinets are so packed at the moment can’t imagine where we could store them. Hope to work on that little problem over the semester holiday break.
Can’t wait for the girls to taste this herculean gingerbread after school tomorrow.
Karen, from Karen’s Kitchen Stories is this week’s Tuesdays with Dorie host and has the full recipe on her site. Also check out Sanya’s beautiful cakes she made with lizards and Australian heat for company.