Gingerbread Cake

This is amazing and great as a treat for the Holidays, it is best served warm with fresh whipping cream to top it. My mouth is already watering!

2 C. Flour
1/2 C. Sugar
2 tsp. Ground Ginger
2 tsp. Cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 C. Molasses
1/2 C. Butter
3/4 C. Boiling Water
1 large Egg lightly beaten

Preheat oven to 350
Grease a 9" square pan

Combine Flour, sugar, baking soda, salt, cinnamon, and ginger until well blended

In a separate bowl combine Molasses, Butter and boiling water and stir until butter is melted. Then add Molasses mixture along with Egg to the flour mixture and whisk until smooth. With a rubber spatula scrape batter into prepared pan. Bake until a toothpick inserted into center comes out clean, about 45-50 minutes. Let cool in pan on a wire rack. Serve with fresh whipping cream while slightly warm.

White Chocolate-Gingerbread Blondies

These are incredible! And yes, they are from our favorite baker...Martha!

INGREDIENTS

Makes about 4 dozen 2-inch squares.

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped


DIRECTIONS

1. Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment.

2. Whisk together flour, baking soda, salt, and spices.

3. Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low.

4. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

5. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.