I don’t normally post more than once a day, however circumstances change. After blogging about the Gingerbread Baby Bundts I made for a family event, several of my friends have been asking about various gingerbread recipes.
Marie this one is for you:
1 c. vegetable oil, 1 c. dark brown sugar, 1 c. molasses (I use full flavor), 2 Tbs. ground ginger, 2 eggs, 2 tsp. cinnamon, 1 tsp salt, 1/4 tsp. ground cloves, 1 c. hot water (boiling), 1 Tbs. baking soda, 2 c. chocolate chips (I used dark)
Grease cake pan (unless using non-stick) and preheat oven 325°F. Whisk together oil, sugar and molasses. In another bowl, mix together flour, ginger, cinnamon, cloves and salt. Combine the sugar mixture with the flour. Add baking soda to the water and slowly mix into cake mixture. Add chocolate chips and then transfer batter to pan. Bake until a toothpick inserted in the middle comes out clean. My baby bundts took 14 minutes. Once cooled pour or drizzle chocolate ganache overtop.
*To control the amount of chips going into each baby bundt, I added the chocolate chips after I put the batter in the pan and gently tamped them down into the batter.
Vangie, this one is for you:
After giving it some thought, maybe your husband remembers chocolate gingerbread cookies instead of regular gingerbread cookie. Give it a try, if not we’ll try to convert the cake recipe?
Chocolate Gingerbread Cookies
8 oz. grated chocolate, 1 1/2 c. flour, 1/4 c. sugar, 1 1/2 tsp. ground ginger, 1 tsp cinnamon, 1/4 tsp. ground cloves, 1/4 tsp. ground nutmeg, 1 Tbs. cocoa powder, 1 stick butter, 1/2 c. dark brown sugar, 1/2 c. molasses, 1 tsp. baking soda, 1 1/2 tsp. hot water (boiling)
Mix together flour, spices, cocoa and chocolate. In another bowl blend butter, brown sugar and molasses. Mix together baking soda with hot water. Slowly add the flour mixture and baking soda to the butter mixture. Refrigerate mixture for a few hours to allow the flavors to marry (and to firm). Roll into balls or use a cookie cutter, dip in granulated sugar and then place on a baking tray. Bake at 325°F for 20 minutes
Vangie, let me know how this one turns out, we can figure out how to adjust it to make one that tastes more like he remembers (just ask if it too gingery, floury, sweet… etc…).