"If loving you is wrong, I don't want to be right..."
My long-running love affair with dessert continues, and brings to mind that song by Luther Ingram from 1972. While Marble Man and I have been back on our diets, we've tried to keep sweets out of the house, and I just couldn't do it. The past two days I've been Jonesing for a little Somethin'-Somethin' to feed my craving. A fresh batch of gingerbread yesterday did the trick: moist, spicy, and slightly sweet. The recipe I use is from The Enchanted Broccoli Forest cookbook, by Molly Katzen. It calls for lots of freshly grated ginger, and this is key - don't substitute ground ginger as it won't have the same kick.
preheat oven 350 degrees
5 T unsalted butter
3 T freshly grated ginger
1/2 C light honey
1/2 C light molasses
1/2 C plain yogurt
1 large egg
1 C whole wheat flour
1 C unbleached white flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp dry mustard
1/2 tsp ground cloves or allspice
1/4 tsp nutmeg
Saute the butter and ginger together light, about 3-4 minutes. Remove from heat.
Beat the honey and molasses together vigorously for 5 minutes. Then beat in the ginger plus all of its butter.
Beat the yogurt and the egg together well. Combine with the above mixture and set aside.
Sift together the remaining ingredients thoroughly into a large mixing bowl. Make a well in the center of the dry mixture. Add the wet mixture. Combine thoroughly, but minimally. Spread the batter into an 8" square pan sprayed with non-stick spray. Bake 30-35 minutes. It's done when the top is springy to the touch, or when a toothpick inserted in the center comes out clean.