Thursday, November 10, 2011


This is the time of year I start wanting rich aromatic foods that make the whole house smell amazing as they cook. That are warm and comforting when it is cold and dark. Gingerbread is a favorite for all those reasons. This smells amazing and is delicious with a steaming mug of cocoa or coffee.

This recipe is slightly tweaked from the ski house cookbook. I make gingerbread something or other every winter, and this recipe is a great version and super easy to make.


2 cups organic all purpose flour
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1 tsp unsweetened cocoa powder
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 tsp baking soda
1/2 tsp sea salt
1 large egg
3/4 cup blackstrap molasses
1/2 cup packed dark brown sugar
1/2 cup vegetable oil (I used organic sunflower)
1 cup boiling water
some butter for the pan

optional:: powdered sugar

Preheat the oven to 350º. Butter a 9" round cake pan (I used ceramic pie dish).

In one bowl stir together the flour, ginger, cinnamon, cocoa, cloves, allspice, salt, baking soda.

In another large bowl whisk together the egg, molasses, oil and brown sugar.

Add the dry ingredients into the wet ingredients and stir. While stirring, add the boiling water, and stir until combined.

Pour the batter into the pan and put into the pre-heated oven for 35-45 minutes. A toothpick in the center should come out clean. Be sure not to over bake - the moist stickiness with gingerbread is the good part!

After removing from the oven let cool a bit before cutting.

Once cool you can sprinkle powdered sugar on the top of the whole cake, or if you are not eating it all right away, sprinkle right before serving.

Serve with just the powdered sugar, or with some fresh raspberries!