Photo: Kemp Minifie
Why or how June 5th came to be National Gingerbread Day, no one seems to know, but it feels like an odd time, doesn’t it? A still-warm slice of gingerbread cake with whipped cream is my fantasy after an apple-picking foray in the fall, or on a chilly winter evening. But June 5th? By then I’m dreaming about ice cream. And ice cream gets me thinking about ice cream sandwiches, and suddenly, it hits me: Gingerbread ice cream sandwiches! I’m buzzed with the idea.
The commercial ice cream sandwiches of my youth were made with what looked like super-thin cakey chocolate biscuits. These days, so many high-end ones are made with crisp cookies, and when frozen, they’re too stiff to bite into. But frozen cake? That’s another story…that works.
Gingerbread is a super-easy, one-bowl cake that you can just whisk together—no need for an electric mixer—if you use melted butter or oil. To make gingerbread ice cream sandwiches: Continue reading
Photo by Deborah Jones
Get a sweet start to 2011 with this special recipe for Gingerbread Loaf provided by renowned chef Thomas Keller’s Bouchon Bakery and Sebastien Rouxel, Executive Pastry Chef of the Thomas Keller Restaurant Group.
Bouchon Bakery Gingerbread Loaf
Makes 8-12 slices
- 1 cup molasses
- 1 cup dark brown sugar, packed
- 3/4 cup + 3 tablespoons canola oil
- 1 large egg
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 1 tablespoon + 1 teaspoon ground ginger
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ground cloves powder
- Zest of one lemon
- 1.5 cups boiling water Continue reading