Marbled gingerbread almond loaf cake. Gingerbread Mug Cake (Egg-less) On the 10th day of Christmas, I ran out of eggs. I had planned to make gingerbread whoopie pies and/or egg nog cupcakes, but the no-egg situation proved devastating to my plans. Luckily a quick Google search revealed a number of fun egg-free dessert ideas, including a few eggless mug cakes. So, I quickly scrapped my original plans, cobbled together a few different recipes, and came up with something delicious, easy, and totally egg-free: Gingerbread Mug Cake. It’s kind of mind-blowing, but from start to finish this cake took only 5 minutes to cook, and all I needed was a mug, some basic ingredients, and a microwave. And before you say that nothing delicious can possibly be produced with such ease, let me assure you that this was an unbelievably yummy cake. Rich, dense, moist, and redolent with gingery, spice-y goodness. (Oh, and in other fun news…I’m engaged!) Ginger Raisin Cake Bars. Here's a very moist and delicious recipe for a Ginger Raisin Cake Bars that we love at our house.
This makes a terrific dessert served warm with a little butterscotch or caramel sauce or as a glazed cake. During the holidays we also cut this scrumptious cake into little squares or bars to add to the assorted cookie trays we offer to friends and family who drop by. Spouse loves her gingerbread and she heartily endorses this simple version. For dozens of other cookie ideas, check out this growing photo gallery on our Facebook Page with links to all the recipes for all the photos. Click Here for Our Cookie Album on Facebook. Preheat oven to 325 degrees F. Grease a 9x9 baking pan, or preferably, line with parchment paper. Cream together: 1/2 cup butter 1/2 cup brown sugar 1/2 cup molasses Beat in: 1 egg 2 tsp vanilla extract Stir in: 1/2 cup milk Sift together 2 cups flour 2 tsp baking powder pinch salt 1/2 tsp freshly grated nutmeg 3 tsp powdered ginger 1 tsp cinnamon 2 tbsp fresh, finely grated ginger root.
Sweet Potato Crumb Cake. What to do with all your leftover sweet potatoes?? This was the question I was pondering over. Thankfully the Secret Recipe Club came to the rescue and introduced me to the adorable blog Inside BruCrew Life. When it came time to pick the recipe I wanted to make from the Secret Recipe Club (Inside BruCrew Life) and happened upon a sweet potato recipe.
I was all over it! I had tons of sweet potatoes leftover from T-day and needed a delicious non-overly-sweet recipe. My girls (unlike the lovely Jocelyn of BruCrew) love, no adore sweet potatoes! Jocelyn's crumb cake was perfect, my girls gobbled it up! This recipe will be a keeper in my household....Thanks Jocelyn! Preparation: Preheat oven to 350 degrees. Over low heat melt butter in a small skillet until browned, about 5-7 minutes. Sift flour, baking powder and salt, adding the 1/2 cup oatmeal after the sifted ingredients. In a greased 9 X 13 baking pan, evenly spread 1/2 the batter over the bottom. (Linkup closed) Ginger Cake with Salted Caramel Sauce. Maple Cinnamon Castella Cake. Buttermilk raisin cake | grown to cook. Whenever I mention that we have an allotment, the reaction invariably is: That’s wonderful, but isn’t that an awful lot of work? The answer is: it’s not that bad, because we garden along the permaculture lines, which means no digging and lots of mulch which significantly reduces the need to weed and water.
And anyway, I don’t mind a bit of exercise and the time spent in the garden is some of my happiest (don’t ask the kids how they feel about spending time at the allotment). Of course, less work is all very well, but we still want an allotment to yield as much as possible. And how does the yield of permaculture gardens compare to the yield of traditional (organic) plots? But at least there was cake with the coffee. This is a guilt-free cake – it is sweetened with dried fruits and natural sweeteners, it contains no butter. It’s moist, it keeps well – an ideal everyday cake. Buttermilk raisin cake From Inneke Jansen: Smullen met gebak. Five-Spice Plum Cake. It’s March already? How can this possibly be March when the last time I saw snow on the ground in NYC was back in October?
This weather pattern is out of whack. Not only has the temperature been intermittently warm, even Spring-like, it’s much sunnier than during average winters. We’ve had the occasional rain and light flurries, but nothing like the winter wonderland in Central Park last year. I do miss those cold and cloudy grey weekends when you want to stay home and envelope yourself in something cozy—or eat something cozy. During normal winter weekends, I’ll turn on the oven and spend the afternoon baking and perhaps preparing dinner for that evening or the week that follows. With this unseasonal weather pattern comes the realization that my food imagination is more affected than I thought.
For this winter I tried a variation that gives a fruity sweetness and lighter texture: roasted plums for the filling and a cake batter that includes blackberry preserves. Ingredients Directions 1.