Delicious! Doubled all spices and pulled a trick I use when baking brownies and chocolate cakes: coffee. Instead of 1 C hot water I used 1/3 C coffee (french roast) from this morning, microwaved, then added 2/3 C hot water. If I had the time I would have made an espresso instead (Dancing Deer - best gingerbread ever - adds espresso powder to theirs). Something about coffee makes complex baked goods taste richer. So coffee, organic unsulphered blackstrap molasses, evaporated cane juice sugar, and double spices make a deep dark moist gingerbread. Like my grandma used to make!
Was this review helpful?
4 users found this review helpful
Delicious! Doubled all spices and pulled a trick I use when baking brownies and chocolate...