I love the Fantastical Food Fight coordinated by Sarah of Fantastical Sharing of Recipes. For more information about the event, click here. This month, she challenged us to make gingerbread!
If you've followed me through any holiday season, you know my family is a little gingerbread crazy. I mean just look at my husband's gingerbread house! Yes, those are lights inside.
Me? I have a gingerbread scarf that comes out this time every year...
The boys always help with some version of gingerbread cookies. One year D made Chewbacca Gingies for his Secret Santa buddy. R helped me decorate the Krampus Gingerbread Minions.
I already have two new gingerbread recipes in the works, including Gingernuts, inspired by BBC's Sherlock, and a Gingerbread Layer Cake with Bourbon Frosting that will be on the table for one of my best friend's birthdays this weekend. But the one gingerbread recipe that makes an appearance every single year, however, is Gingerbread with Lemon Curd.
Before I get to the recipe I'm offering for the food fight, here's the rest of the crew's offerings...
(Dutch spice bread)
I wanted to start my journey on this year's gingerbread-lined path with ontbijtkoek, a Dutch spice bread. While Danish honningkagehjerter dough ages in the refrigerator for two days before it's baked, the Dutch ontbijtkoek age for one day after it's baked. This is delicious with a small glass of eggnog! If you're curious, you can read about our eggnog tasting...and which one won 'best overall.'
- 2 C flour
- 1 T baking powder
- 1/2 C organic dark brown sugar
- 1/3 C molasses
- 1 C milk
- 1 t ground cloves
- 1 t cinnamon
- 1 t ground ginger
- 1 t ground cardamom
- 1 t ground all-spice
- 1/2 t freshly grated nutmeg
- 1 pinch salt
Preheat the oven to 300 degrees Fahrenheit. Combine all ingredients into a smooth paste. Lightly coat a cake tin or individual muffin wells with butter and fill with the dough. Bake for about 1 hour. When cooled, cover in tin foil for 24 hours before serving. Keep covered or bread will dry out.