A new addition to the Y*mmy page and a recipe to get everyone in the Christmas spirit! When I was younger, I always thought I didn’t like gingerbread, as I’d only ever tried gingerbread cookies. Then I grew up and discovered that gingerbread is an actual bread all on its own! (I know…) Now it’s one of my favorite treats for the holidays. And once you try homemade whipped cream (and see just how easy it is to make yourself) you’ll never look at store-bought the same way again! I hope you guys enjoy these recipes as much as I do (smile)!
1/2 cup white sugar
1/2 cup butter
1 cup molasses
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 to 1 teaspoon ground cloves (depending on preference)
1/2 teaspoon salt
1 cup hot water
Preheat the oven to 350 degrees. Grease and flour a 9-inch square pan (or anything you have in that size range).
In a large bowl, cream together the sugar and butter. Beat in the egg and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Gradually blend into the creamed mixture.
Stir in the hot water. (It’s important to stir this in by hand or very, very carefully if using a mixer). Pour into prepared pan.
Bake 50 minutes in preheated oven until a toothpick/knife inserted in the center comes out clean. Allow to cool completely. Run a dull knife around the edges of the pan and turn over to release bread.
*In the interest of full disclosure, this recipe can be found in its original form here. I have modified it based on personal taste and personal experience.
Cinnamon Whipped Cream
1 cup heavy whipping cream
1 teaspoon vanilla
1 teaspoon cinnamon
Dash of nutmeg (based on personal taste)
1 tablespoon powdered sugar (you can add more or less based on personal taste)
Whip cream in a large bowl until peaks begin to form. Add vanilla and powdered sugar. Continue to beat until stiff peaks form.
As a tip, put your bowl in the freezer for a while before you begin beating. This helps the cream stiffen quicker.