Saturday, October 18, 2014

The Best Gingerbread Recipe Ever!

Fall has arrived with a vengeance, and that always means (for me at least) a change in my taste desires. I start craving hearty stews, mashed potatoes, anything with pumpkin, and homemade hot chocolate in the evening. So the fact that I'm sharing this particular recipe with you today only makes seasonal sense!

The gingerbread recipe I'm about to share with you is so outstanding that you could make a believer out of a confirmed gingerbread hater with this one.


It's feather light and not too spicy, but the classic taste still shines through. And when you eat it warm with whipped cream or vanilla ice cream? Words fail!

By the way, this recipe will appear in another Amish cookbook I wrote that is due on store shelves  sometime next year (99 Favorite Amish Recipes). But before that cookbook debuts, you can always satisfy your sweet tooth with my newest book, which was published last month:

And before my next cookbook arrives, I'll have this book available for sale at the beginning of the year:

It just went off to the printer, and I'm excited as I wait to get my first copies!

But okay...back to the gingerbread recipe.


(Yes I know... that's a scintillating name for this recipe!)

1/2 cup (1 stick) butter
1/2 cup boiling water
1/2 cup brown sugar
1/4 cup honey
1/2 cup molasses
1 egg, well beaten
1 1/2 cups flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. allspice

In a mixing bowl or stand mixer, pour boiling water over the butter; add the brown sugar, honey, molasses, and egg. Beat well.

Add sifted dry ingredients and beat until well mixed and smooth.

Pour batter into a greased and floured 8-inch square pan and bake at 375 degrees for 25 minutes; do not over-bake.

Allow the gingerbread to sit in the pan for several minutes before attempting to cut into pieces.

Oh, be still my heart! Of course I ate that lovely piece I showed you at the beginning of this post while I wrote this. I felt I should do a bit of recipe testing because I owe it to you, my dear readers, to make sure everything is shipshape. But I realized pretty early into the "testing" that I wasn't going to be able to make a definitive decision as to whether I had used hyperbole when calling it "The Best Gingerbread Recipe Ever," so of course I'll need to make myself a cup of coffee and have another piece. Just to make sure. I tell you, recipe blogging is a tough business.

Now if you'll excuse me, I've got some coffee to go make.

Blessings to you and yours.

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