Let the Baking Begin!

I’m never really sure why I bake during the holidays. There are already so many sweets, cookies, cakes, and breads lying around my office tempting me to eat them.  But, tis the season, I guess.

I got this recipe for Ginger Twist Gingerbread (say that five times fast standing on your head) from Mighty Leaf Tea and decided to give it a whirl.  Because hey, tea tastes great with bread but tastes even better in bread. Or so they say.

So I have to confess, I have never in my life baked or cooked anything with molasses and I’m pretty sure I never will again - it smells terrible to me - and not only that, I could taste that smell in my gingerbread. Bryan liked it, my co-workers liked it so maybe its just my own weirdness about molasses?

Ginger Twist Gingerbread Recipe:

• 2 1/2 cups whole wheat flour (they say to use white flour — ick)
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter
• 1/2 cup sugar
• 1 large egg, beaten
• 1 cup mild molasses mixed with 1 cup Mighty Leaf Tea Ginger Twist infused tea (to make the tea, use 6 tea pouches to 1 cup hot water and brew for 6-8 minutes)

Preheat oven to 350. Sift together flour, baking soda and salt. Beat together butter, sugar and egg in a large bowl until creamy. In 3 batches, alternately beat in flour mixture and molasses mixture at low speed until smooth. Pour batter into a greased 9-by 2-inch metal baking pan and smooth top. Bake cake in middle of oven until a tester comes out clean (45-55 minutes). Cool cake in pan on a rack.

Tagged as: bake with tea, baking, baking with molasses, bread, christmas holiday recipes, dessert, food, gingerbread, healthy, holiday cheer, holidays, infused tea, recipes, tea, vegetarian