It’s never too late for gingerbread! You’ve also guilted me into thinking about what spices in my cupboard might be past their prime (which is no bad thing, because only this week I’ve been hearing about a new fresh spice supplier here in Ireland, which I am going to have to check out…)
Oh you make me want to live in Chicago! I have a hard time in my area (coastal NC) finding a decent grocery store. My selection locally is like a Walmart…prepackaged meal haven, to get to a decent standard one I drive an hour, to get a Whole Foods or Trader Joe’s I drive 3 hours! To have a store dedicated to spices near me! How lucky you are. The gingerbread looks wonderful, though I never frost mine.
How do you do that? I mean, make it look so de-licious!!!! You know, some of us are trying not to eat sweets right now. So, where are you putting yours? Do you have one of those workplaces where everyone waits to see what Tim brings? Or do you just have an invincible metabolism?
Yes, my coworkers and friends are well fed.
My metabolism isn’t as invincible as it once was, so I have to be careful. Everything else I eat is pretty healthy and so it seems to balance out the sweets.
Huge lover of all spices and herbs. I just had a questioned about molasses. I have been reading a lot of recipes lately that state unsulfured molasses. I just only ever see molasses labeled cooking molasses. Any suggestions or thoughts on that issue?
Cooking Molasses will work fine in this recipe. As I understand it, cooking molasses is a blend of “fancy” molasses (lighter and sweeter, produced from an earlier stage of processing sugar cane) and blackstrap molasses (dark and bitter, produced from the final stage of processing sugar cane and therefor containing less sugar). I wouldn’t use Blackstrap molasses for baking because I think it is too bitter and not sweet enough (although it actually the healthiest of these options and is often found in health food stores). Unsulphured molasses, made from sun-ripened sugar cane, is lighter and sweeter which is generally why it is called for in baking.
Tsk, tsk, tsk — your website is bound to add more “wealth” to my hips, but what the heck — ya only go around once! I’ve already downloaded several of your recipes and will most certainly give them a try. Have you ever tried a simple lemon glaze on your gingerbread? That’s how Mom used to make it and it’s quite good.
Don’t know if I’m your first fan from Washington, DC, but I’m sure I won’t be the last. Many thanks for your irresistable photos and scrumptious recipes!
This is such a gorgeous cake! The texture is amazing. I was surprised because I don’t think I’ve ever made something like this without eggs before. However, even with all the delicious (fresh!) spices, the taste of molasses is what comes out, which I guess makes sense as there’s an entire cup of it. I suppose the molasses must be part of the texture and is the source of sweetness, but I wonder if there’s a way to reduce it a bit to bring out the ginger etc.