Yum yum! I actually didn’t know there was an original version of gingerbread that is not in cookie form! As easy as brownies and just as delicious as the cookies. It was a hit everywhere I took it. It also freezes well.
1. Doubled the spices per the comments.
2. Used unsulphured molasses per the comments.
3. Used an 8 x 8 instead of a 9 x 9 pan, which was fine. It did come out pretty think though!
4. Weirdly, despite (3), I checked the gingerbread after 45 minutes and it was definitely done (the instructions say bake for an hour).
My dad loves these, and I made them for him for Christmas.
Update 12/17: Try Laura’s recipe from the cookie party (see email). She made her dough balls pretty small, and they stayed small and round (no spreading out), and she didn’t chill the dough. She also rolled the cookies in powdered sugar before baking them, then also after baking them.
WARNING: They always take longer than you think! Because there are actually six steps–make the dough, chill the dough, form into cookies, bake, cool down a bit, then roll in powdered sugar. If you don’t have an entire afternoon/evening to make these, then spread it out over a couple of days. You can shorten the 3 hours to chill the dough, if you freeze it, put it in the fridge, then let it thaw a bit on the counter.
Update: Toasting the nuts ahead of time didn’t make much of a difference. The oven does that job pretty well haha.
1. Replace water AND vanilla extract with bourbon and add a little cinnamon to the dough.
2. Keep the powdered sugar plain with no spices. These turned out better than last time. I can’t taste the bourbon outright, but there is some depth of flavor that wasn’t there before. Yum!
3. Make them smaller–1 tbsp each n size. They seem to spread out a lot so this will make them end up smaller overall.
4. When you roll them in sugar while they are still a little warm (per the comments), handle with care. They are still a little soft. But they will cool down.
Great meal template, since it turned out fantastic and I substituted a ton of ingredients. Though it does use a ton of eggs (9)! It did give me 6 slices, which with a side salad made for 6 meals. And it was pretty fast.
I basically didn’t have any fresh herbs on hand, so I used some dried rosemary when I fried the potatoes in the beginning. Also did not remove the skins, that always seems nutty to me when that is where all of the nutrients are. Used queso fresco instead of goat cheese. Delicious!
Also, use the deep dish stainless steel skillet, it’s the right size (rather than the two cast iron ones).
Delicious! I don’t like kale, so I substituted spinach. Also used dried cranberries instead of cherries. Very yum, would definitely make again!
Ok, so I admittedly substituted almost every single ingredient in this salad and it turned out kind of weird. I used green cabbage and queso fresco and peanuts instead of purple cabbage, feta and sesame seeds. It was too sweet with the dates, but I wonder if that’s because it really should not sit over night, like maybe next time just add in the dates as you go so they don’t overpower. And I will try it with sesame seeds, I think that would be a big improvement over peanuts.
One big plus was how easy this came together, so I’d definitely like to give it another go.
Couldn’t believe how good this turned out! All these years I figured these were too hard to make, but once again smitten kitchen pulls off the impossible. Would definitely make again, and could also freeze these guys for later.