December 19, 2012 in cake
Oh man, y’all. Caramel and gingerbread aren’t things that I’d typically pair together but this torte? This torte is pretty fantastic.
Challenge Butter and Good Cook recently asked me to feature one of their recipes in honor of their Recipe for Caring contest that is currently happening. Three celebrity chefs created recipes for the contest and the winner will receive $5,000 for the charity of their choice. So definitely check out the contest and vote for your favorite! You’re automatically entered to win $2,500 just for voting! Challenge Butter and Good Cook were also kind enough to offer a giveaway to my readers so keep reading!
This torte is rich and moist and one of my favorite gingerbread treats ever. It’s just a bit spicy thanks to the cinnamon and ginger so it works perfectly with the super sweet caramel. It’s also incredibly simple to make and looks really impressive.
And now for the giveaway! Challenge Butter and Good Cook have offered a holiday bakeware set from Good Cook as well as some Challenge Butter coupons. Enter below!
a Rafflecopter giveaway
One year ago: Stollen
Two years ago: Rocket Rolls
Three years ago: Popcorn Brittle
Gingerbread Torte with Caramel Sauce
1/2 cup (1 stick) Challenge Butter
1/2 cup packed light brown sugar
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup boiling water
For the Caramel Sauce
1 1/4 cups packed light brown sugar
1/2 cup (1 stick) Challenge Butter
1/2 cupwhipping cream
- Preheat oven to 350F. Cream softened butter with sugar. Add egg and molasses; beat well.
- Combine: flour, baking powder, salt, ginger, and cinnamon. Add dry ingredients to molasses mixture alternately with boiling water. Beat after each addition.
- Pour into a buttered 9-inch round spring form pan or cake pan. Bake 30 minutes or until top is browned and springs back when lightly pressed. Serve warm.
To make the caramel sauce:
- Melt and stir butter and brown sugar in a medium saucepan over medium heat. Whisk in whipping cream and stir until sugar is dissolved and sauce is smooth, about 3 minutes. Let cool slightly. Drizzle over slices of the torte before serving.
November 29, 2012 in drink
Sorry about the lack of posts this week. My husband was supposed to be home last weekend and well, that didn’t happen and I’ve been in a bit of a funk. I couldn’t pass up a Thirsty Thursday post though!
We went with ginger for our theme this week and y’all know I kind of hate ginger but you know what I do love? Gingerbread! So I made a gingerbread hot chocolate since it’s been so cold and windy here lately. It’s so good and the perfect way to warm up. I was worried my boys wouldn’t like it since it is spicy (cinnamon-spicy, not spicy-spicy) but they loved it and asked me to make another batch once the first was gone. And the little gingerbread marshmallows are just so cute!
Nicole made a Ginger Grapefruit Cocktail which I totally want to make because I am a sucker for anything grapefruit.
One year ago: Braised French Onion Chicken Thighs
Gingerbread Hot Chocolate
1 (1-inch) piece fresh ginger, peeled and sliced
10 whole cloves
2 (3-inch) cinnamon sticks
4 cups whole milk
1/3 cup firmly packed dark brown sugar
8 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
- Combine first 3 ingredients in an 8- x 10-inch piece of cheesecloth; pull edges together, and tie to secure.
- Warm milk and spice bundle in a 3-quart heavy saucepan over medium-low heat. Bring to a simmer. Remove from heat, cover, and steep 30 minutes.
- Remove spice bundle from milk. Heat milk mixture over medium-low heat until hot. Add brown sugar; cook, stirring constantly, until sugar melts. Add chocolate, stirring until chocolate melts. Stir in vanilla. Serve warm, topped with gingerbread marshmallows.