Hubby is outside trying to clean up many of the fallen branches in our yard. It is warm and melting today, but the forecast weather is very cold in a couple of days, so he wants to get as much is possible before it freezes again.
I’m more in his way than a help, so I’m in the kitchen baking. One if his favourites is gingerbread. I have a great recipe for a warm, candied gingerbread. The texture is like a soft sponge and it’s triple ginger hits makes it robust in the colder weather.
I always get all my ingredients prepped before hand. I have a bad habit of missing an ingredient, so I find this very helpful.
I like to line my baking pan with parchment paper. It makes serving and cleanup easier.
Molasses, brown sugar & butter are heated until the butter is melted then bring to a gentle boil.
Just like the ingredients, I get everything prepped and handy.
When it comes to a boil, remove from heat; add orange juice, crystallized ginger & fresh ginger.
While the molasses mixture cools slightly, mix together the dry ingredients in a large bowl.
After cooling about 15 minutes, add baking soda. Be warned…it will foam up. It’s really cool. Kids love watching this part.
Add eggs, then the molasses mixture. Whisk to mix well.
Pour into prepared pan & bake 35 to 40 minutes until toothpick inserted come out clean.
Serve warm with a sprinkling of icing sugar, or a generous dollop of whipped cream.