In my 36 years, I have never made gingerbread. I'm not sure why, so I thought I'd make it today. Just so you know, it turns out to be so good I really need it to disappear quickly! Unfortunately, I think the only way that is going to happen is for me to eat it.
The beautiful dark color in gingerbread comes from the molasses. I have a love for the flavor of molasses, I remember pouring it over my pancakes as a kid, such a deep and complex flavor. There is a bit of spiciness as well in this cake that comes from a generous amount of ginger as well as cloves and black pepper.
Another quick and easy recipe for me today. I have a couple big projects on my list for the coming week, so stay tuned!
Chocolate Swirl Gingerbread (Martha Stewart Everyday Food)