Monday, December 19, 2011

Secret Recipe Club: Sticky Gingerbread

 It's Secret Recipe Club time again!  I've had a lot of fun preparing this month's recipe.  For those of you who don't know what it is, the Secret Recipe Club is basically secret Santa for bloggers.  We are assigned a blog and choose a recipe to try and blog about it.  Then on the same day, we all post our recipes and their results.  Its fun to see who got your blog and what they made.

This month, I was assigned the blog Foodness Gracious.  And let me tell you, I had a hard time narrowing it down to just one recipe.  Between the Pumpkin Panna Cotta and the Macaroons, it was tough!  But when I saw the post for this Sticky Gingerbread, I knew I was a gonner.  I absolutely adore gingerbread.  To me it is the ultimate Christmas treat.  Gingerbread, hot cocoa, a warm fire and a good book and I'm a happy girl.   

Now normally, I take gingerbread sprinkled with powdered sugar and drizzled with a lemon cream sauce.  But that is too much for these simple loaves.  There's no need to mask those wonderful Christmas flavors with anything.  This is best spread with a little butter and eaten by the slice.

In fact, this turned out so good that I made 36 mini loaves and gave them to the neighbors for Christmas.  And, I might add that out of 2 large loaves and 36 mini loaves I was lucky to have 1 measly mini loaf to take a picture of.  It's that good!

Sticky Gingerbread
Makes 1 2# loaf or 6 mini loaves 

1 1/2c ups AP flour
2 tsp ground ginger
1 1/2 tsp cinnamon
1 tsp baking soda
4oz butter (1 stick)
1/2 cup dark brown sugar (I used light brown)
4 Tbsp molasses
2/3 cup milk
1 egg

Preheat the oven to 300°. Grease and flour a 2 lb loaf pan. Melt the butter, sugar, and molasses in a pan over low heat. In a mixing bowl, sift the flour, ginger and cinnamon. Then stir in the melted butter mixture with the beaten egg and mix well.

Warm the milk to room temp and add the baking soda to it, mix well and add to the main mixture.

Dump the mixture into the loaf pan and bake for about an hour or until the top springs back when lightly touched. Best served the day after covered in good butter!

For mini loaves bake for 20 minutes.


  1. Glad you made this. I noticed this recipe on FG's site a while back and thought I would make it but haven't had time yet. Happy holidays!

  2. Looks amazing, I might have to make!

  3. Hey Toni, Thanks for the kind words and Im so glad you and your neighbours benefited from the gingerbread! Great post and glad to have found you :)
    Take care..

  4. What lucky neighbors to get some of your good gingerbread.

  5. Yum! This really does sound good! So nice of you to make mini loaves for your neighbors! (Though I must admit to being intrigued by your lemon cream sauce!) What a wonderful recipe you chose from a great blog!

  6. WOW - this is one of my favorite things to eat during the holidays. What a great recipe and a must make. Glad to be part of SRC with you. Happy Holidays!!

  7. Anne--I'm going to have to make and post the lemon cream sauce. I haven't had it for a couple of years and I think its high time! :) But this gingerbread is just delicious and so easy to make too!

  8. I love gingerbread and yours looks amazing. Thanks for shraring. Merry Christmas.

  9. This sounds really good! I think it would work so well for our brunch on Christmas Day, hopefully i can beat my head cold back and get some more baking done!



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