It feels as if I have been out of touch for a while. I guess it is true. But I have been lurking in the background, reading blogs, but just not commenting. I even made the Best Ever Brownies from TWD two weeks ago, but did not have time to blog about it. Oh well.
Things around here have been busy. I guess that is how it is around the holiday season. Cooking, baking, school events, family events, club events, just to name a few. Well I did find the time to make these Gingerbread Baby Cakes, or as I would have preferred to call them, Gingerbread Brownie Cakes. The recipe can be found in Baking with Julie, by Dorie Greenspan. The host this time is Karen. You can find the recipe on her blog Karen’s Kitchen Stories.
I followed the recipe, except that I substituted 1 – 1/2 cups of Barley Malt (left over from the Whole Wheat Bread recipe) and 1/2 cup of dark corn syrup for the 2 cups of molasses required for the recipe. This happened by accident. When I quickly read the recipe the first time, I saw the molasses, but remembered it as 2 tablespoons, not 2 cups. I had the barley malt and thought I would save some money by using that instead of buying molasses that I would not use again. So when I went to make the recipe and saw it really needed 2 cups of molasses, I just had to make some substitutions. Of course I have no idea how this cake was supposed to taste with the molasses. Hopefully Lauren from Foodie in Flight can tell us, as she took home one of my cakes from the South Jersey Food Swap last weekend, and is supposed to be baking it the right way.
I used 3.5″ diameter baking cups that were about 3/4″ high.
The batter generously filled 12 of them. Had I filled them less generously, which really would have been better, I am guessing I would have gotten 16 cakes. Since they were so full of batter, some of the cakes overflowed. This was not very attractive.
And for some reason, which I guess has to do with whipping the butter for a really long time, I had holes all over the tops of the cakes. It looked like the craters on the moon. I dusted the cakes with powdered sugar to hide this. Inside the cake it was moist and chewy, like a brownie, hence my calling these Gingerbread Brownie Cakes.
As I mentioned earlier, I brought my little cakes to my food swap this past weekend. People tried them and wanted them, so I guess they were pretty good. I thought they were good, but probably not something I would make again. It is just not my taste.
Anyhoo, in two weeks we are making Finnish Pulla. I would like to think it is something like the Panettone that I love so much, but probably not. The picture in Baking with Julia looks so lovely, as it is braided in a circle. I want to cover it in shellac and use it as a centerpiece. Maybe I will. Check back soon!