Are you a good multitasker? In this day and age, it’s basically a necessity to be able to multitask and do it quite well. I like to think I’m pretty good at it. Growing up in the age of constant distractions had left me quite able to juggle all the things constantly thrown at me.
I’m almost always doing at least two things at a time. I’ve already admitted my TV is on if I’m home. Which means, it’s pretty much always on. At night I give it my full attention save for thinking about writing, recipes, and the like. But during the day, I’m watching while writing or talking to Mom or baking or online shopping or some crazy and overwhelming combination of several of those tasks.
But my best writing is done with The Chew or The View on in the background or in between bouts of browsing dresses from my favorite online stores. And Mom and I have some amazing conversations over the hum of the KitchenAid and the clink of measuring cups.
That’s not to say I don’t have moments of mental cloudiness and multitasking failure. Editing photos while watching the news leads me to hear a tease for a story. I want to hear that story for one reason or another. Twenty minutes later, as I upload the last photo into my blog post, I hear the news anchor sign off. I had forgotten about the story and didn’t really hear a single word of the newscast.
Writing emails or leaving blog comments while watching a nighttime drama somehow turns writing “cookies” into “crime” and “scrumptious” into “scalpel”. I either jar myself back to reality and my work or call it a night and focus on TV for a much needed break. So if I ever leave you a crazy blog comment, now you know why.
I was multitasking when making this Gingerbread recipe. Waffles were also on the menu. I had a bowl for the dry ingredients for the Gingerbread and a bowl for dry ingredients for the waffles. The Gingerbread recipe calls for baking soda, the waffles for baking powder. I knew this and kept reminding myself. But then I watched my hand dump a teaspoon of baking powder into the Gingerbread. Luckily I caught myself and fished most of it out and there was no issue with the end product. No issue except I wanted to eat the whole thing.
I told you I would share this recipe when I made the Pear Gingerbread Cake, and now I’m finally getting around to it. This is such an incredible recipe, I shouldn’t have made you wait this long.
If you like Gingerbread, look no further than this recipe. It is the perfect Gingerbread. It’s super easy to make, in the pan and into the oven in about 10 minutes. Be sure not to overbake it, as it’s very easy to do and gets dry if overbaked. We don’t want any dry Gingerbread here. And when taken out of the oven at the right time, this Gingerbread is crazy moist and super spicy. Those warm spices comforting you, the flavor intensified by crystallized ginger. The cake is dense with a large crumb, just what Gingerbread should be, that rich molasses flavor shining through. So take a break from all that multitasking and make some Gingerbread.Print
- 3 cups all-purpose flour
- 2 tablespoons ground ginger
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¼ teaspoon kosher salt
- 3 tablespoons crystallized ginger, minced
- 1 ¼ sticks unsalted butter, room temperature
- 1 cup packed light brown sugar
- 3 large eggs
- 1 cup cane syrup or molasses
- 1 cup boiling water
- Zest of 2 oranges
- Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line the bottom with parchment. Butter the parchment.
- In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, allspice, and salt. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Stir in molasses, zest, and eggs, one at a time. Continue mixing until once again light and fluffy. Carefully mix in the boiling water. Gradually mix in the flour mixture, a whisk may be helpful to eliminate lumps. When almost fully mixed, add the crystallized ginger and mix until the batter comes together.
- Pour batter into prepared pan. Bake for 25-30 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with a few moist crumbs. Cool at least 30 minutes in pan; it may be cooled completely in the pan. May be served warm or at room temperature. May be stored at room temperature in a completely air tight container for up to 2 days, or frozen in pieces, wrapped in plastic and foil and placed in a zipper bag for up to 4 months.
Recipe adapted from Bobby Flay