Oh, yes, I’m one of those people stuck in the middle of a big ass snowstorm. As of last time I checked they were calling for 20 inches of the white stuff, and blizzard conditions starting in the morning.
We live in Virginia. We were wearing shorts until the start of December when it finally got cold, now we are freezing, and we know that the state just can not handle keeping the roads clear with that amount of snow. When you only get a storm like this once every 15 years or so, it would be a waste of money to be able to do that.
So, we did the whole rush to the store and make sure you are set for a few days thing, I bought bread but no milk. We have a couple inches on the ground already and the house is getting colder and colder as the wind is picking up outside. I should be baking tonight in case we lose power but, I’ll do it when I can. Hopefully, tomorrow I can spend the day baking to help warm the house, and keep myself busy.
This year I have a bunch of cookie recipes ready to go and one lovely gingerbread recipe that was shared with me right before Thanksgiving. It is the best gingerbread recipe I have ever tasted.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2-2/3 cup minced crystallized ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 4 tablespoons unsalted butter, soft (but not melted)
- 1/2 cup sugar
- 1/2 cup molasses
- 2 eggs, at room temperature
- 1/2 cup plain nonfat yogurt (or buttermilk)
Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
Pour the batter into the pan and spread until even and sprinkle with raw sugar.
Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!