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.