I have two things to say about my gingerbread baking experience.
1) It’s a good thing the smell of the molasses evaporates by the time you actually eat the gingerbread
2) I may have broken my mixer. 😦
It was so stressful that I decided it was time to break out the wine.
I used the gingerbread recipe on the back of the pan I found at Michael’s, as mentioned earlier today.
Ingredients: 4 cups flour, 1/2 cup brown sugar, 3/4 cup molasses, 2 eggs, 1/2 cup butter, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon allspice, 1/2 teaspoon ground cloves, 1/2 teaspooon ground cinnamon, 1/2 teaspoon ground ginger
Directions: Preheat oven to 375. Spray pan with cooking spray. In large mixing bowl, combine 1 1/2 cups of flour and remaining ingredients at low speed of mixer until blended, scraping the bowl often. Increase speed to medium and beat two minutes or until very smooth. Reduce speed to low; add remaining flour, 1 cup at a time until dough is very stiff. If you are using a small mixer, the last cup of flour may need to be stirred in or kneaded by hand.
Press dough into pan cavities, Bake 6-8 minutes or until edges are slightly browned.
I didn’t realize how much I hated the smell of molasses. I had never actually made gingerbread, so much as I have eaten it. My grandma used to make gingerbread men every Christmas. She and my grandpa would bring down a slew of baked goods to my family’s house on Christmas day in this basket she had. I miss her so much, but I am very lucky to still have my grandpa, who turned 81-years-old in Oct. 2009.
Anyway, the molasses. Yuck. I can’t stand the smell. I started mixing everything together and as I was mixing the final cup of flour into the mixture, my mixer started smoking. Yikes! Not good.
Time to call Mom.
Mom informs me I’ve probably killed the mixer. Gah! Guess I’m going to either Bed, Bath and Beyond or Walmart tomorrow.
Not sure what I think of the final product. It was kind of like a dense gingerbread cake. My mom said the other day that she hasn’t found the right gingerbread recipe yet. So maybe it’s something that takes a while to perfect. I don’t know. They’re all packed away in Christmasy tins now.
Now, my only problem is what to do with the rest of the molasses, which is now in the refrigerator. Eew.