The last of the herbs are cut and drying. My hands smell like a delicious blend of Rosemary, Mint, Thyme and Sage. With the windows closed and an Autumn wind blowing outside; my thoughts turn to gingerbread. Not 'Gingerbread light 'either. No, the old fashioned kind that is dark as chocolate and laced with crystallized ginger and sweetened with black molasses. For those stopping by this weekend this will be paired with chamomile tea infused with turkish honey.
Autumn Weekend Gingerbread
INGREDIENTS
- 6 tablespoons butter
- 1/3 cup light brown sugar, firmly packed
- 1/2 cup molasses
- 2 large eggs
- 1 3/4 cups sifted flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- dash ground nutmeg
- 1 teaspoon ground ginger
- 1/4 cup finely chopped crystallized ginger
- 1/2 cup buttermilk
- granulated sugar
Cream butter and brown sugar until light and fluffy; beat in molasses. Beat in eggs, one at a time. Sift together flour, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger. Add sifted dry ingredients alternately with buttermilk, beating after each addition. Stir in the crystallized ginger. Grease a 9-inch square baking pan and sprinkle lightly with granulated sugar. Pour in gingerbread batter and sprinkle top with more granulated sugar.
Bake the gingerbread at 350° for 25 to 35 minutes. Serve gingerbread warm or cold with whipped cream, lemon sauce, or other dessert topping.
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