Thursday, November 29, 2007

Pumpkin Gingerbread

Shhhhh, Don't tell cheesecake. I've got an even greater love. Cheesecake is perfect, dreamy and smooth and sweet. But when I go to Dana's Cheesecake at the Saturday Market I order, not creamy cheesecake, but dark spicy gingerbread.

My fine young cook and I pureed a giant bowl of pumpkin last week. What to do? Pumpkin gingerbread? I wonder if there is such a thing?

Ooooooooooo. That sounded delightful. So we got to work. I found a recipe that was close to what we were looking for (here) and we modified it to suit our purposes. Cooking with a just-turned-seven-year-old is delightful too. Sevens are curious, capable, and good company in the kitchen. Old enough to measure and stir, inquisitive enough to put up with a fractions lesson, and chatty enough to carry on a decent conversation about God or space ships or burps or worms or why people die.
And just think.....if he's a good assistant now, how long until we can turn over the apron and the whisk and just enjoy the smell of cookies wafting from the kitchen while we sip tea and read our favorite books?

The gingerbread was delightful. Warm from the oven with a dollop of fresh whipped cream, the mild moist pumpkin flavor mellowing the dark molasses and bright ginger.....oh. Heavenly. I could eat this every day.

Pumpkin Gingerbread

Preheat oven to 350 degrees. Grease the bottom and sides of a square baking dish.

Mix in a large bowl:

2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons powdered ginger

Mix in a smaller bowl:

1 cup pumpkin (fresh or canned)
1/2 cup molasses
2 eggs
1/3 cup melted butter
1/4 cup milk

Pour the wet ingredients into the dry ingredients and stir until just mixed. Pour into the greased baking dish and bake for 40-50 minutes. Let cool in the pan on a wire cooling rack. Most delicious when served still warm with lightly sweetened whipped cream on top.

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