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Saturday, November 29, 2008

Chocolate Chip Gingerbread



This is a favorite of family and friends. Joe likes it for breakfast. I like it anytime, with a glass of milk. It's easy, and I've never come across anyone who doesn't like it.

The original recipe is from www.epicurious.com, but my sister and I believe rounding up a bit on the spices and adding miniature chocolate chips makes it perfect. We start craving it when the first nip of autumn hits and don't tire of it till the spring thaw.



BUTTERMILK AND MOLASSES GINGERBREAD SQUARES

Nonstick spray
1 1/4 cups all-purpose flour
2 heaping tsp. ground cinnamon
1 heaping tsp. ground ginger
1/2 tsp. baking soda
1/8 heaping tsp. ground nutmeg
1/2 cup mild-flavored (light) molasses
1/2 cup sugar
1/2 cup (1 stick) unsalted butter (or margarine, diet fine), melted
1/2 cup buttermilk
1 large egg (egg substitute is fine)
1 cup miniature semisweet chocolate chips


Preheat oven to 325°F. Spray an 8- or 9-inch square metal or glass baking pan with nonstick spray. Sift all-purpose flour, cinnamon, ginger, baking soda and nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Stir in chocolate chips. Pour batter into prepared baking pan.
Bake cake until tester inserted into center comes out clean, about 25 minutes. (Test sooner!) You can cool cake completely in pan on rack, but I confess to frequently digging out a corner while it's still warm. Yum. The original recipe calls for sifting powdered sugar over the cooled cake, if you want to go that route. I find it an unnecessary step, with or without the chocolate chips.

Note: If you double the recipe, which I nearly always do since someone I know usually needs a chunk of good cheer, the baking time increases. Start checking at 35 minutes.


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