This week continues the theme of Holiday bakes. I took a poll from the OR staff on what to make- gingerbread or sugarplums. The vast majority of the votes were for gingerbread.
This was a new recipe. But I was really surprised at how well it baked up.
It reminds me that gingerbread was the first thing I ever baked for the department. Way before I even thought about Cookie Thursday is a Thing I made gingerbread for the operating room every December.
This was a really simple recipe and came together quickly. This was a snacking cake, simple, short bakes.
Prepare a 9-inch square pan. I used parchment paper to make it easy to lift out.
1 stick butter, room temperature
3/4 c sugar
1 egg, room temperature
3/4 c molasses
Cream the butter and sugar together, incorporate the egg, and beat until well combined, add in the molasses and stir until combined.
2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tbs Gingerbread spices-ginger, cloves, cinnamon. I figure these kinds of spices can be measured with your heart
Mix the dry ingredients with the wet ingredients and stir until just combined.
3/4 c hot water
Stir in hot water.
Bake at 350 degrees Fahrenheit for 22-27 minutes, or until a toothpick comes back clean.
Cool in pan for 15 minutes, lift out using the parchment paper. Cut into desired serving sizes.
Apparently, the Chex mix is more popular than I thought and I have agreed to bring in a few bags.
Dispatches from the Evening Shift 