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Chocolate
Swirl Gingerbread
(from Martha Stewart)
NordicWare German Gingerbread House Mold
More Supplies
for Making Gingerbread Houses & Gingerbread House Bake
Kits
Preheat
the oven to 325°. Butter an 8-inch square baking
pan. In a bowl, combine the flour, sugar, ginger, baking
powder, salt, cloves, and pepper.
In a small saucepan, melt the butter in the water over medium heat. Stir the
melted-butter mixture into the dry ingredients until smooth. Stir in the molasses
and egg.
Pour half of the batter into the prepared pan. With a spoon, drizzle half
the chocolate over the batter. Pour remaining batter on top, and drizzle the
remaining chocolate over the batter in a decorative pattern.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
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Christmas
Cards
Original Art by A Couple of Artists
see
all Christmas Cards @ Caryn.com
Ingredients
1/2 cup (1 stick) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
1/2 cup water
1/2 cup unsulfured molasses
1 large egg, lightly beaten
2 ounces bittersweet chocolate, melted and slightly cooled
Serves 6.
Note:
Melt the chocolate in a bowl over simmering water or in
a microwave. Using a squeeze bottle is an easy way to drizzle
chocolate over the cake batter. Drizzle the chocolate in
a zigzag pattern over the batter, then drag a knife through
the lines of the chocolate, alternating the direction each
time.
Christmas Tree Ornaments
featuring All Original Art
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