Gingerbread with Cream Cheese Frosting
November 13, 2007 at 7:39 pm | Posted in Desserts, Favorites | Leave a comment
Okay, so the above photo is mostly the cream cheese frosting part. I’ll eat a piece today and take a photo of the piece of cake itself for your viewing pleasure.
So, last night about 4:15 I was really jonesing for some gingerbread. Why? I have no idea. But I was. So, I made some gingerbread. This recipe is straight out of the Good Housekeeping cookbook I’ve had for a few years. My favorite modern cookbook, by far. I’ve never made a recipe out of this cookbook that was a loser. If you don’t already have one, you should buy one. This recipe is on my favorite page of the cookbook, right next to the best carrot cake I’ve EVER had.
All that to say, the gingerbread turned out exactly the way I like it. Moist, flavorful, a little chewy, but not too strongly “ginger-y”. Rob loved it and I now have permission to make it whenever I want. 
I’m not going to list individual costs on this recipe because I didn’t have to buy anything and I don’t recall the original prices on everything. Probably less than $3.00, though, without the frosting.
INGREDIENTS:
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons groud ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup light molasses
1/2 cup butter (1 stick), cut into 3 pieces
3/4 cup boiling water
1 large egg, lightly beaten
DIRECTIONS:
1. Preheat oven to 350F. Grease and flour (or use Baker’s Joy) 9-inch square baking pan.
2. In large bowl, combine flour, sugar, ginger, cinnamon, baking soda, and salt. Stir until blended.
3. In small bowl, combine molasses and butter. Add boiling water and stir until butter melts (you may need to pop this into the microwave to finish the butter melting. My water cooled down pretty fast.) Add molasses mixture and beaten egg to flour mixture. Whisk until smooth.
4. With rubber spatula, scrape batter into prepared pan. Bake gingerbread nutil toothpick insterted in center comes out clean – 45-55 minutes. Cool in pan on wire rack. Serve warm.
Note: I frosted this with Betty Crocker Rich & Creamy Cream Cheese frosting. You can make your own or just leave the frosting off all together. It also goes great with lemon curd, poached pears, or just a sprinkle of coarse sugar on top before baking.
Review: Mrs. Smith’s Blackberry Cobbler
November 13, 2007 at 7:32 pm | Posted in Desserts, Review | 1 Comment
So, the other night we were looking for a dessert that I wouldn’t have to fix and Rob would want to eat. And we both wanted something warm. One trip to WalMart (and $3.19) later, we were the proud owners of a Mrs. Smith’s Blackberry Cobbler. I followed the directions on the box, baked as instructed (and then baked about 5 minutes extra to get the crust a little “brown-er”). After it rested for 1/2 an hour, it was DELICIOUS!!
Rob gave it an A, I gave it an A-. My reason is that I don’t normally care for pie crust and there was nothing special about this one. The crust on the cobbler was actually a little too “rubbery” for me. But the filling more than made up for it. It was the perfect combination of sweet and tart and had real berries in it (which is important to me). I could eat the filling all by itself and be perfectly happy.
Either way, it was an easy option, made about 8 servings (smallish, but enough), and didn’t break the bank. A good easy dessert option for busy nights!
Crockpot Ribs
November 13, 2007 at 6:48 pm | Posted in Entree, Favorites | 3 Comments
So, we completely failed at following our “menu” last week. It was a good idea, but it doesn’t really work for us because of my schedule. So, we’re changing it up a bit. I’ve got my list of 25 meals (or so). I’m going to type it up, put it on the fridge, and we’ll just pick 4 or 5 every week until they’ve all been used. This meal was one I was planning on serving last week. But that didn’t happen, so we had it yesterday.
I got the recipe from Jen, one of my friends. I don’t think I have a single recipe that is easier or tastes better than this one. On a grading scale, Rob gave this one an A+++++ … and I loved it too. The meat was fall-off-the-bone tender, the BBQ sauce tasted delicious … there’s nothing I would change about the taste. I think for more than two people (or for the leftovers) I’ll probably double the amount of meat next time.
COST: $3.24
Beef Ribs – $3.19 (2.1 lbs @ $2.99/lb)
BBQ Sauce – FREE (someone gifted us with BBQ sauce last year. We are still trying to use it up!)
Brown Sugar – $0.05
INGREDIENTS:
2 lbs of beef ribs
1/2 bottle of BBQ sauce (your choice of brands)
1/4 cup of brown sugar
DIRECTIONS:
Place thawed beef ribs in bottom of crockpot. Pour 1/2 bottle of BBQ sauce over ribs. Sprinkle with brown sugar on top. Place lid on crockpot, turn on low for 6-8 hours. Enjoy!!
Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
Entries and comments feeds.
