Tuesdays With Dorie: Fresh Ginger and Chocolate Gingerbread

Well, let's try this again and hope for no blue screens...

Firstly, I just have to share and say that the reason I didn't post last week is because I was in Chicago being touristy and enjoying inauguration festivities. See below:

(The shirt says "Obama in the house")

On to the baking...

This week Heather of Sherry Trifle chose the Fresh Ginger and Chocolate Gingerbread. Silly as I am, I had made Dorie's flan recipe the night before I was planning on making this gingerbread, so in order to stave off some guilt I decided to make a half recipe. I love ginger and was excited about all the types included in this one, although I didn't have any ginger in syrup and left it out. This was a pretty straightforward recipe, though after I baked it and got a taste, it reminded me a lot of one of my favorite bakery's pumpkin chocolate chip muffins. I guess the muffins are less pumpkiny and more spicy like the gingerbread. I'm always very happy when Dorie puts in little tips like, "Don't worry if your mix looks curdled here,"which is comforting when you're mixing and mixing and it still looks weird. I followed what I am seeing as general wisdom for halving things with odd numbers of eggs and used 2 eggs, resulting in a very moist cake. I have no problems with moist. (haha though I did have a teacher in high school who HATED the word moist)

The icing...mmm. I think the coffee helped give the icing that something extra. I made the full recipe of icing for my half recipe cake and might have just eaten the rest of it. Hm...where are my workout dvds?


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