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8 December 2001 Despite that, sometimes my mood changes, and I bake away. Like this evening. Chocolate Gingerbread It sounds so wholesome, doesn't it? (Adapted from a recipe in this month's issue of Delicious!, which may or may not be found at health food stores where you live�)
1. Preheat oven to 350 degrees. Butter or spray an 8-inch square cake pan 2. Beat eggs in a large bowl with a whisk. Add buttermilk, molasses/honey, butter, brown sugar and ginger. Mix well until smooth. 3. In another bowl, mix together flour, baking soda, cloves, nutmeg and salt. Add the dry ingredients to the wet ingredients and mix thoroughly. Add the chocolate to the mixture and stir some more. 4. Pour the batter into the cake pan (you could also divide the batter between two loaf pans) and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. When done, remove from oven and cool for 10 minutes. If serving hot, you could top slices of the gingerbread with whipped cream or cr�me fraiche. If serving later (or giving as a gift), you could drizzle the top with some melted dark or white chocolate. Or you can just eat it plain while it's still warm. It's your cake and you can do what you want with it. [1] In spite of the irregularities, decent sources of information on high-altitude cooking include this website and this cookbook. High-altitude instructions found on foods (such as pizzas, macaroni and cheese, falafel, etc) are usually completely wrong and seem to be written to lessen potential complaints or lawsuits rather than to guide the helpless. |
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