i'm just snacking

This was so dead simple and so perfect. And to think I was going to make pumpkin pie again for Wednesday – you’ve saved dessert! It happened to me with this cake, my grandmother’s gingerbread men cookies, and a Gourmet recipe for gingersnap cookies – all reliable recipes! Problem solved! I making more in cupcake form tomorrow to bring to work. Hey Deb, just wondering if you’ve ever tried nonstick foil for baking instead of greased and floured parchment. was craving gingerbread yesterday, signed on to the site to look for the Gramercy recipe, and lo and behold…this recipe is perfect!! Directions. I also use Baker’s Joy when greasing and flouring (without parchment) is called for–removes one step and easy to do. In fact, in my 45 years of baking, the only flat failures I have ever had have been with snack-cake recipes that call for both baking soda and baking powder. I also wonder if this one would be worth an experiment. Even if you aren't going to watch the game from Tampa, you still might enjoy a finger food meal for the Puppy Bowl, or perhaps a Sunday… I made this the day you posted it. Thank you for such a perfect gingerbread recipe! Then fill and frost the layers. Even the kids who were here for dinner loved it – the 5-year-old wouldn’t eat the potato soup or bread bowl but had seconds of the gingerbread cake. I made sure to butter the pans, line with parchment, and butter again. LOL Merry Christmas! Do you have a good recipe for chocolate crinkle cookies? And was naturally similarly inspired, except…oh wait, if I make gingerbread cake, it has to be gluten-free. Oh, and the gingerbread sounds really good, too. Because my 28 year old son says this about me, and I didn’t have anywhere near your talent. I tweaked it slightly, I used extra fresh ginger, including about a tbsp of it coarsely grated. I got too excited and took it out of the pan to early! I actually find the yellow label Grandma’s to be less dark than the Wholesome Sweeteners brand. Schlag was renamed “crab spit ” and that is what we call it now. Lightly sweetened whipped cream, essential for serving. 1 tablespoon freshly grated ginger (optional) Last night:half bottle of wine. I am one of those cooks when reading a recipe I can taste the outcome in my mouth. not self-rising cake flour). Cheers for a wonderful New Year for you and your family. I just made a very similar cake which called for stout instead of water. Isn’t that weird??? JWG, This cake looks lovely, anything around here I make that is intensely flavored always disappears quickly. Almonds are not only one of the most readily available nuts for snacking, but those with dairy sensitivities also tend to … I feel it is finally getting the attention it deserves . I love that you refers to this as a ‘snacking’ cake – if this is the snack then I can’t wait for the main event!! I love how easy and delicious it is! Esme — Go here for the eggnog filling used in a cookie, but suggested here for this cake. I don’t mean to be maudlin, I lost her to breast cancer when I was only 35. I am shocked, shocked! Snack definition is - a light meal : food eaten between regular meals; also : food suitable for snacking. Love this recipe! No whipped cream would help it. She also adds honey though. It’s because of the beer in it. No cinnamon overload anymore and I find this cake to be the deepest of the bunch (Well blogs I have seen today), A good lesson from you, deb aka. All kidding aside, it was my mister’s birthday today and he’s in quarantine in his room (cell LOL). This reminds me of a traditional Yorkshire parkin, which is exactly what I crave during December too! Dust with confectioners’ sugar and cut into squares. and it’s a party, so deviled eggs! 35 Best Low-Carb Snacks: 0 - 10g net carbs. Funny that you mentioned the trifle because I actually made a gingerbread trifle for Thanksgiving this year (on purpose) and it was super delicious! I saw you converted it into a layer cake with frosting, but I like the idea of something more simple. Thank you, Deb, for this dense, gingery cake. Should i just cut down the molasses next time then? I’m coming to the party a bit late, but I’m wondering: Can you use a bundt pan for this recipe? • 1/4 t white pepper Is stout really bitter, so the GT one needs more sugar — is that the explanation? I have a question about something else. Moos, lovely texture (I was worried as I didn’t get a smooth mixture after I added the dry ingredients to the wet but it was perfect) My husband doesn’t like molasses so I now have the whole cake to myself, even better! Oh well. But then after I got over it and realized it was a pretty moist and yummy cake,I appreciated it for its own earthy molasses and spicy goodness. Mmm, I may have to make two cakes for Christmas now… for six people. I love that you keep classic flavors simple and don’t over complicate them. Happy New Year! I made these for my teacher and she loved them, now i am going make food for different classes each day of the week and call it the five days of food on my blog http://cookbookencounters.wordpress.com/. It kinda has a strong after taste. Looks a great recipe. Alternated with ‘frantic pan shaking and whiney pleading at the thing to just COME OUT OF THE PAN, ALREADY’. I goofed and melted the butter separate from the other ingredients, adding in after the molasses mixture. They said if this was served at a restaurant, they would have to come back again, just for the cake. As a note about the fresh ginger: I didn’t have any, but I minced up some of my candied ginger from Trader Joe’s and it worked perfectly! Lovely. Considering what everyone says about your Gingerbread Snacking Cake, and your suggestion that it be served with soft whipped cream, I think my “frosting” idea would work nicely. MY apartment smelled like heaven. You have a wonderful blog by the way! BUT… there I was at 8 am on Christmas Day, baking gingerbread!! Treat this batter like a quick bread dough and don’t beat the dickens out of it! I just made this, with some modifications due to ingredient availability in Turkey. Happy New Year! Janyll — I’ve never bought it, though I’ve heard good things about it. You are right that this looks deceptively like a chocolate cake. I love dishes that Ina Garten makes, also. Deb, awesome recipe as always. Definitely a space issue for me to bring in one more thing when I already have foil and parchment. Happy New Year! Just whip it till it’s really stiff. I got around the sticking issue with the Gramercy gingerbread by making cupcakes. To save a few for later, wrap individual bars and place in a resealable freezer container. Stacked pieces together and dusted with powdered sugar and served. Powder sugar for dusting when ready to serve will disguise that. Do you know… the “surprise!” moment you had with guests with this cake is exactly the opposite “surprise!” flavor moment I had at a party with your brownie rollout cookies. I can’t stand beer and it was the first thing I tasted when I took my first bite. (and I was gifted Quebec Maple Syrup), as well your biscotti was a big hit as well and I’ve replaced your recipe with my own fave….so….I’ll be doing this ginger recipe too…..in the new year! The Super Bowl comes at dinner time this year, a perfect time for finger foods. The merriest of Christmas to you and yours and a New Year filled with beautiful memories, good food and fun! The flavor was great, but it wasn’t very moist and the texture was kind of weird. Thanks for the recipe Deb. Cindy — I have them out on open shelves. Peace and blessings, Vicki, I don’t know if I could eat this just as a snack! I have been making the Martha version ever since she published it. GUESS WHAT SANTA BROUGHT ME??? I’m going to try to make this gluten-free and dairy-free! So good. A very glamorous day. I wanted to make the Gramercy Tavern ginger bread as it’s become a holiday tradition since you first posted it but I just don’t have the time this year for it so this is perfect. Will definitely have to try your suggestion of substituting honey or golden syrup. I am making this! Do you find any difference in this brand? I made it the other day (in two square tins as you suggested) and the cake keeps getting better. Oh my! you can make your own brown sugar! Felices fiestas. Sat down at the computer to look up Gramercy Tavern ginger bread and what do I find? I am not crying over cake today, but I am sad and apprehensive about something and your encouraging words were just what I needed to read, so thank you! Used treacle instead of molasses, and included the fresh ginger. ), I will make one or the other in the coming days, but shaking my head until then…, Happy holidays and a happy new year to you Deb! But the end result is incredibly moist, with a super-thin, chewy crust on top. The cake was very pretty, intensely gingery, moist and dense. A Super Bowl party means an all-out spread. Learn more Yum! I do have it on good authority that Twain didn't use the term “cornbread,” referring instead to corn pone. My neighbours are loving it…. If you can’t get molasses, use black treacle syrup. They serve it with caramel sauce, pumpkin ice cream and whipped cream. I have tweaked it a bit to our taste, but every version is awesome. They’re made for each other. And yes,Katherine, I have applesauce for topping. I love so many of your recipes that I keep coming back for more. I love me a spicy ginger molasses cookie, so this recipe seemed right up my alley. Cat — I’m always nervous to recommend moving cakes from flat pans to loaves because the leavening can be trickier for loaves, you sometimes need more. Happy New Year. I’m so glad I checked SK today. Years ago, at Mustards Grill up in Napa Valley, I had a dessert I’m still thinking about after all these years – gingerbread with a hot lemon glaze sort of thing poured all over it. How to use snack in a sentence. No vanilla. pinned! OMG… This was SO GOOD!!! In the South, “gingerbread” always means a cake similar to this one (not the cookie). Would this work as a layer cake with cream cheese frosting? I luckily had some savings because I had a court case a few months ago and I’d managed to keep that set aside but now that’s all gone for rent. But I trust you. I made this for the first time today, it just came out of the oven and the first slice was lovely and light. No problems with cake sticking or sinking. “They're packed with protein—three grams for every two tablespoons,” Dr. Daryl Gioffre, a New York City-based nutritionist and author of Get Off Your Acid, tells us.“Chickpeas are high in lysine and tahini is a rich source of the amino acid methionine. ok. Why??? Sometimes you’re trying to get it out of the pan a single hour before you have to be at a Christmas Eve dinner an hour twenty minutes away and you… you cry. I might use the greater amount of ginger. I love that you incorporated all those spices! I just have to tell you that I made The Greatest Gingerbread of All times THREE times in the last 3 weeks — and every time it slid right out of the pan like buttah! Elaine, I made this and didn’t love it. I made this in a Bundt pan and it turned out really well. Tasted moist. What a beauty! I brought it for Christmas dinner and we actually ate it plain with coffee, my mom remarking it had an intense New England flavor she loves. Glad you added this for us. I’ve made this as well as the Gramercy Tavern one in the past, but not in the same year, I think, so I don’t seem able to compare the taste. Rinse pan and heat the remaining oil, then add onion, celery, bell pepper and garlic and cook, stirring, about 5 minutes, until wilted and just beginning to color. Mission accomplished. Talia — Yes, mix it in the same step. I made this cake for the second time and it fell again. I made this today with much excitement. Despite adding the eggs in after everything was already combined, and forgetting the salt, it still tasted great and baked beautifully. Too funny. And I did not whisk out all the little pockets of dry, as I figured they would resorb into the batter and they did. Just made it yesterday! I'm a dietitian, personal trainer, runner, triathlon coach, foodie, not-so-extreme couponer, and all around fun lovin' gal. Also, in a middle eastern market, I’ve bought a ginger paste (Shan brand) that might work for the grated ginger. Yum. Maybe it has to do with the Guinness, instead of the water here? Would this work in a loaf pan? Bless you, Babe — you’re also getting better and better with each passing year! This looks great! I just made this and my kids, who I would have bet cash money would hate it, devoured half already. Happy holidays! Depending on the fish, those foods might include worms, minnows, leaches, larger insects and their larvae, or crayfish. This way, I’m not just snacking and snacking all morning until lunchtime. Then whip 3 cups whipping cream with a scant teaspoon of sugar. Hello. I don’t have any fresh ginger and won’t have a chance to get any because my car is dead in the driveway and help is not in sight. Made by health professionals, athletes and nutritionists on a mission against the Big Food companies. next time i’ll be using apple cider instead of water, though. It can be baked in 1 9×13 pan or 2 9-inch round or 8-inch square pans. I was sad. This caught my eye the other day, I made it tonight and it turned out beautifully. I just had to say it’s so refreshing and wonderful to see 157 comments on a blog and it’s not a flame or troll war! I remember that for one big family celebration my sister made a delicious cake that fell apart dramatically. So, so good. 1/2 teaspoon ground cloves I didn’t have molasses or dark brown sugar so I used what I had on hand – Steen’s cane syrup and light brown sugar. I baked it Christmas day and since there were only 4 of us, I have leftover cake – and it’s better 2 days later than it was the day it was baked! :). Welcome to Snacking in Sneakers! • 1 t ground cinnamon Just wanted to thank you for being obsessive in testing your recipes and adding notes so I can fine tune them for my tastes. Just tried this, and I think I should have halved the soda…I could taste it very strongly, though this may be because I also halved the molassas so the cake wouldn’t be as strong. My idea of a perfect life (well, one version) is never running out of gingerbread recipes to try. That said, it came together awfully easily. The Folks loved it! However, the molasses flavor was too strong, and there was almost a bitter strange after taste. Make both!! However, it came out beautifully. molasses rather than blackstrap? Better for you, your tribe and our planet. mmmmm, stuck at work, imaging a wedge of this ‘mit schlag’ and some buttery sauteed pears. I will definitely make it again! That one: 2c flour + 1c white sugar + 1c dark brown sugar + 1c molasses. Since I love your stuff I feel obliged to try this but I have to look in my gingerbread bread recipe folder (really!) This year, I’ve either had Grandmother’s or this “Wholesome Sweeteners” brand one. I’m wondering whether anyone has tried substituting coffee or tea for the hot water in this recipe, to add in a little complexity. The crumbly lovely everything. :), Yay for ginger! She was a very young mother having her first child 2 weeks before she turned 18. It was for my Japanese husband, and ginger is a big part of anyone’s Japanese life. Thanks! Did you make this cake and use the chopped candied ginger? Cursing you, but with much love, I knew I wouldn’t have time to make it since I had plans for most of that day, and was due at my brother’s for official Christmas the next day. Of course my next step is to try a different brand of molasses, but I was curious if you had ever experienced molasses qualities changing due to humidity, weather, or altitude – is it one of those mercurial ingredients? (I do use blackstrap sometimes even when the recipe says not to, I’ve never regretted it. I made it yesterday for my daughter’s birthday…she has loved gingerbread since first tasting it at Peggy’s Cove in Nova Scotia and this is the best recipe I’ve ever made! i just made these with my daughter, she Loves them and so do i :3 Ah, Deb …. I decided to try this snacking cake because it sounded so easy and I was busy with other dishes for Christmas (including the braised beef short ribs adapted by Deb from Suzanne Goin – those were incredible!) :) will definitely make again. The second is that yes, I know, I already have a gingerbread cake recipe on this site — what I still consider the Greatest Gingerbread of Them All — and that is still the one I make for every Christmas dinner I’m invited to. Shelli — I think so. My gingerbread cakes and cookies ‘pale in comparison’. I’m bookmarking this recipe and making it my go-to gingerbread. Love ginger and want to try this out. They are watching you and how you react to failures. I used fresh baking powder, homemade last week–perhaps that’s the issue. This was back when we were learning on type writers, am I dating myself? Looking forward to next year’s recipes, Elisabeth (Vienna, Austria). Nice and spicy and moist, Hi, Deb! Second time I’ve made this, and I dont have a flour sifter, so there were some flour pockets on the first attempt, and I only half attempted to flour with a colander, and it still turned out excellent. It didn’t last 24 hours…. And she explicitly lists blackstrap, which is what emboldened me to use it in the first place, I think. I have made the apple cake and sweet potato cake over and over. Your blog gets better with age, too, Deb. Notify me of follow-up comments by email. This was so good. Transfer cake to a wire rack and let cool completely. Place flour, ground ginger, cinnamon, cloves, nutmeg, salt and baking powder in a fine-mesh strainer or sifter so that you can sift them over the wet ones in a minute. I’m missing that my mother never knowing her great-grandchildren, and my children only having vague memories of her. I think this would be a good time to state for the record that The Smitten Kitchen does not condone crying over cake. 3 times!) Question (I’m new to baking): why do we do the baking soda in the water first? coconut sugar for brown sugar (1:1) which you won’t notice a bit. Thanks for the recipe. It didn’t feel like Christmas until right now. Merry Christmas to you all! Hey, I saw that M.S. The simplicity is so beautiful and welcome! Perfect recipe just in time! But for the brown sugar… any ideas? A response to Talia way way way up there – I just made it with coconut oil instead of butter so it’d be dairy free, at a 1:1 ratio. Okay, this is me being anal, but I hope you’ll understand. And I definitely will try this at a later date as a layer cake with the eggnog filling — sounds fantastic. 1/2 cup is correct. I agree with you 100% about waiting for the main dish~ Bring water to a boil in a medium saucepan (or large one, if you’d like to make the cake entirely in there) and add baking soda — it will foam up! Anne — I tend to get a very very slight dip in the middle (you can see in the photos that it’s very minor) but no sinking and this hasn’t been mentioned by others. I definitely want this RIGHT NOW!! No apologies necessary and have a wonderful holiday season and a peaceful and healthy new year! Just pulled this out of the oven, amazing smell and looks sooo delish! What a great gingerbread cake, Deb. Big book-signing day! Just the all time best cook book ever written!!!!! This recipe, however, is delightful! The last time I made it I ate all of it, a little at a time, every time I walked by. I am just about ready to try your adaptation of Martha Stewart’s Gingerbread Snacking Cake. Tried this today for my mother in law’s birthday and it was a hit! Let stand for 5 minutes, then stir in butter until melted. you are the only other person I have encountered who also had a “second best” gingerbread..but your #2 looks better than my #2..( the buttermilk gingerbread from the NY Times Large Type cookbook).. my family all love gingery spicy, cakes and cookies and might just top off a night of gingerbread with a few molasses crinkles and a glass of cold milk. I had been super motivated to bake this holiday in part thanks to Cookie Week, and I struggled, really struggled. I have a few things to tell you about this cake today, and none of them at the outset sound terribly upbeat, but bear with me, cheer is nigh. delicious! Usually, we live in Ithaca, New York, but we are staying in an Airbnb in East Williamsburg so I … Moist, lovely texture (I was worried as I didn’t get a smooth mixture after I added the dry ingredients to the wet but it was perfect) My husband doesn’t like molasses so I now have the whole cake to myself, even better! Made the cake yesterday early aft to take to an early dinner and it was perfect. I just made this, on the heels of the Gramercy Tavern gingerbread last week. Like you I have a small NYC kitchen. My batter was thin unlike the batter in your picture. I’m currently living in Morocco (rough, I know) where there’s absolutely no brown sugar to be found. that you would recommend any gingerbread but the Gramercy Tavern version. I love gingerbread mit schlag, and I needed something easy to take tomorrow. In the United States, a popular snack food is the peanut.Peanuts first arrived from South America via slave ships and became incorporated into African-inspired cooking on southern plantations.After the Civil War, the taste for peanuts spread north, where they were incorporated into the culture of baseball games and vaudeville theaters.

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