Because you mean the world

November 21, 2009

I baked again this week. Last week was Lemon Bars, this week was homemade gingerbread. And NO, I haven’t turned into a Stepford Wife.

So why did I bake–something I admit I’m not good at–two weeks in a row?

Because I’ve never met Anissa, but the outpouring of love and concern from the blogosphere has made me realize that I wish I had. And it made me realize what I have.

Because my husband offered to take on Miss D.’s Native-American-Diorama-Project-From-Hell and leave me out of it.

Because my parents are coming for a leisurely Sunday lunch and helping me decorate the house for Christmas, a task I don’t enjoy. (Yeah that’s me Ebeneezer, crusty old geezer, pinch-penny squeezer…Scrooge!)

Because we can totally get behind an idea like crazy hair/crazy dress day.

Because I spent hours researching freaking hamsters because Miss D. wants only that one thing for Christmas.

Because of course I’m going to have to buy two hamsters, because the girls will fight over the Lone Hamster. But hamsters tend to eat each other, so I’m kinda screwed.

Because my cup runneth over.

Gingerbread Cake
adapted from Fine Cooking
serves 8-12

1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
3/4 cup vegetable oil
1/4 cup unsulfured molasses
3 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon table salt
1 3/4 cups packed dark brown sugar
1 cup root beer, preferably and artisanal brand

Position a rack in the center of the oven and heat the oven to 350. Coat an 8-inch square cake pan with the butter and lightly dust with granulated sugar.

In a small bowl, stir the oil, molasses and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt.

In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, 35 to 45 minutes.

Let the cake cool in the pan on a wire rack until warm, about 40 minutes.

Dust with powdered sugar and serve with whipped cream, if desired.

{ 3 comments… read them below or add one }

Cheap Seo Services July 13, 2012 at 7:29 pm

IDTEMI I loved your article post.Much thanks again. Really Cool.


Homepage July 15, 2012 at 12:21 am



Zebra Zoologist July 16, 2012 at 5:27 pm

nice page you should write a weekly newsletter :)


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