Throughout all of the ups and downs of the past decade, this little space has consistently provided pure happiness for me. Sharing food and music is something that never gets old. Thanks to every one of you that joins me from time to time.
An ISITK birthday means gingerbread is on the menu. Today a perfectly spiced version is served up in cute, individual portions and coated with a rich chocolate ganache.
Chocolate-Glazed Gingerbread Cakes
5 Tbs butter, softened
1 ½ cups flour
1 tsp baking soda
2/3 cup boiling water
1 tsp baking powder
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
½ cup packed dark brown sugar
2/3 cup unsulfured molasses
1 ½ tsp finely grated peeled fresh ginger
Crystallized ginger, thinly sliced, for garnish
Chocolate Ganache (recipe follows)
1. Preheat oven to 350˚F. Generously grease a standard 12-cup muffin pan. Set aside.
2. In a small bowl, stir together the baking soda and boiling water. Set aside.
3. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until well combined. Add molasses, fresh ginger, and the baking soda mixture. Beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture and beat until well combined.
5. Divide batter evenly among the prepared muffin cups, filling each about halfway.
6. Bake for about 20 minutes or until a cake tester inserted into center of cakes comes out clean. Transfer to wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.
7. Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip around the sides. Garnish with crystallized ginger.
Note: Once glazed the cakes can be refrigerated, in airtight containers, for up to 3 days. Bring to room temperature before serving.
1/2 cup heavy cream
4 oz premium quality semisweet chocolate, chopped
1. In a small saucepan over medium-high heat bring cream to a boil then turn off the heat.
2. Add the chocolate and stir to completely cover it with cream. Let stand for about 5 minutes. Slowly whisk mixture until smooth. Let cool slightly, stirring frequently.
Note: Ganache will thicken as it sits. It should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches a pourable consistency.
Recipes from Martha Stewart’s Baking Handbook
Sometimes a song comes into my life just when I need it.
Digging through my email mountain, I came across ‘Everything’ by Dublin-based Sam Ali. It’s beautiful and comforting. My heart was further melted when I learned that all proceeds from this song go to ALONE Ireland helping older people stay independent.
“So hold on
And don’t let go”