i was excited when stephanie levy invited me to be a part of her artist advent calendar this month!
writing this post for her started to get me into the holiday spirit, and more importantly, it gave me an excuse to make some gingerbread! (because i wanted to share our family's recipe in the post.) i thought that maybe a nice photo of the gingerbread all wrapped up would be enough for the blog post, but then stephanie emailed me to see if i had any photos of the gingerbread itself, and i had to sheepishly tell her it had all been eaten since then. ((when we're trying to convince ourselves around here that the gingerbread is decently healthy, we like to say that molasses has a good amount of iron in it. our logic has flaws.))
anyway, i'm really looking forward to seeing who else is featured in the artist advent calendar this month. thanks so much for including me, stephanie!
And here is our yummy gingerbread recipe for you:
1 cup sugar + a wee bit more for sprinkling
1/2 cup vegetable oil
3/4 cup molasses
1/3 cup buttermilk
1 rounded tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp ginger
2 3/4 cup flour
optional: 1/2-3/4 cup chopped crystallized ginger
Preheat the oven to 350 degrees. Beat egg with sugar, add vegetable oil + molasses and stir until smooth. Mix baking soda into the buttermilk until slightly foamy then add to wet ingredients. Add in all the dry ingredients and stir until smooth. Stir in crystallized ginger, if desired. Dust the top of the batter with a small bit of sugar before baking, if desired. Pour into a greased 9x13" pan and bake for 25-30 minutes. My family thinks this tastes best when it is still a bit soft and chewy in the middle, but if you like it drier, bake it a bit longer. Freezes well if you want to stock up for holiday gift giving. Enjoy!