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March 02, 2007

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Comments

Tanna

I really need to try this recipe. I just did an espresso gingerbread and would like to compare.
I would love one of those EH pans! So pretty.
Have you ever seen something called Magi-cake strips? I've had mine for a while and really enjoy them. I think the principle is to turn a pan into something of a water bath. You soak them in water and then wrap it around the pan. It keeps my cakes from bumping in the middle and I think it might prevent some cracking also. I have them pictured in my gadget section.

littlebouffe

Oh, I don't know about mustard (given the wide world of gingerbreads, would you make this one again?), but your post reminds me that I now possess a jar of molasses and can make gingerbread. Perhaps right now.

Kavey

Oooh this looks fantastic. Have bookmarked it (and your blog) for future reference. Always a fan of recipes with appetising supporting photographs!

lindy

Tanna-My daughter, a/k/ the redfox of the hungry tiger www.stuttercut.org/hungry got some of those magic strips. I can't remember her verdict on them, however. Maybe she will weigh in on this.
little bouffe- It's the one I make all the time, and the mustard does not appear as mustard, per se, in the final taste blend. Maida Heatter things are never weird, really!
Kavey- thanks. Do come back.

Amanda Olsen

I love gingerbread, but haven't yet found a recipe that suits me. I can't wait to try this one-- it sounds like perfection!

Lynn D.

My grandmother had the cutest, simplest and delicious gingerbread recipe. This is how she wrote it down for me: "Break egg in a cup and fill cup with molasses and 1tsp each of ginger and cinnamon. Put 1/2 cup butter in a cup and add fill cup with hot water and 1 tsp. soda. Combine both mixtures and add 1 1/2 cups sifted flour. Bake in pan or makes 12 small muffins." (I'd be willing to substitue coffee for the hot water but that's it!) We had it with lemon sauce or lemon curd and whipped cream. In the college cooking coop I lived in we served it with a delicious hot sauce of equal parts orange juice concentrate and honey. Today I like to make a pear upside down cake with gingerbread batter.

Heath

Yum. Yum to Lindy and yum to Lynn D. (Hey! Homonymic names!)

I must now go make gingerbread and eat it with lemon curd.

Brilynn

I don't think I've ever made the soft, gingerbread cake, just gingerbread men and houses. I've seen Dorie's recipe too and I think I'm going to give it a try!

Rebecca

Yum, what a great-sounding gingerbread! I posted about gingerbread recently and remarked that I think it's gone out of style; everyone loves chocolate and when they see something brown they are disappointed to find out that it's not chocolate. I'm guessing the pepper and mustard just give this cake a spicy bite, without really tasting like what they are.

You are so right about underbaked gingerbread; unlike brownies or even chocolate cake, which can be eaten on the fudgey side, underbaked gingerbread is just disgusting!

I'm definitely bookmarking this recipe to try the next time I get a craving for something spicy and molasses-y...Thanks!

Stephanie

I, too, am a gingerbread nut, and I love both John Thorne's and Laurie C's essays about it. If you want to be really authentic, you'd use bacon drippings in lieu of the butter in this recipe. The idea being that those Maine guides would have drippings around (but not butter), and so developed a very spicy gingerbread (hence the mustard and black pepper) to work with/mask the meaty flavor of the fat. I've also had good luck with Claudia Fleming's Stout/Guinness Gingerbread, from The Last Course...in fact, a panful of it is sitting in my kitchen right now. Thanks!

Haley

This cake looks delicious! Gingerbread is my favorite seasoning during the winter. It has such a warming aroma.

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Thanks!

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