One Year: Apple-Asian Pear Pie with White Cheddar Crust and Bacon Streusel
Two Years: Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins
Three Years: Gingery Cranberry and White Chocolate Bars
Four Years: Chewy Molasses Cookies
Five Years: Avocado Horiatiki Salad
Pumpkin Gingerbread
Makes one 9×13-inch cake
GLAZE:
1 1/2 cups confectioner’s sugar
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
1-2 tbsp whole milk, or more for desired consistency
CAKE:
1 cup blackstrap molasses
1/2 cup dark corn syrup
3/4 cup brown sugar
2 sticks unsalted butter
1 tbsp pure vanilla extract
1 cup pumpkin puree
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp allspice
1/2 tsp salt
2 eggs
GLAZE:
Whisk together confectioner’s sugar and cinnamon. Whisk in vanilla and milk, one tablespoonful at a time, until glaze reaches desired consistency. Set aside.
CAKE:
Preheat oven to 325 degrees Fahrenheit. Grease a 9x13x2 cake pan and set aside. In a large pot, heat molasses, corn syrup, brown sugar, butter, and vanilla on medium until butter has completely melted. Whisk in pumpkin puree, then transfer to a large bowl and let cool for 5 minutes. Meanwhile, whisk together flour, baking soda, ginger, cinnamon, allspice, and salt in a medium bowl. When molasses mixture has cooled slightly, beat in eggs, one at a time. Beat in dry ingredients in halves until just combined. Pour the mixture into the prepared cake pan and bake for 30-40 minutes, until a tester comes out clean, with moist crumbles attached. Immediately pour glaze over warm cake in the pan, spreading evenly. Serve warm.
Hi QS – I love gingerbread, often interrupt people (working on it) and I would love to know where to get that beautiful rose ornament! Thanks! ~ P ~
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Dear Gingerbread-Loving Interrupter,
To answer your inquiry, I’d like to quote Kanye: “Imma let you finish, but that knick knack is one-of-a-kind.” Wait, that’s not it.
Really, though, it was from Good Will! I hope something similar finds its way to you someday.
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Oh I see! Hi, I’m Pola. 🙂 I was thinking maybe I could try recreating it with wire and nail-polish to get an enamel petal effect? Anyway, it’s very lovely, as is the indulgent gingerbread I’m sure. x
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Hi Pola! 👋 How handy dandy! I’d love to hear how it turns out. Good luck!!
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I don’t actually own any nail polish, but I will definitely tuck into the vault of ideas for future rainy days. Thanks for the inspiration. 🙂
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[…] Year: Pumpkin Gingerbread Two Years: Apple-Asian Pear Pie with White Cheddar Crust and Bacon Streusel Three Years: […]
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[…] Year: Pumpkin Gingerbread Two Years: Apple-Asian Pear Pie with White Cheddar Crust and Bacon Streusel Three Years: […]
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