My latest chocolate adventure began with a recipe from Midwest Living. However, I decided not to make the frosting, early on. Chalk it up to my irrepressible tendency to tinker with even the best recipes and/or, perhaps, the fact that our family celebrated an early Christmas last weekend which incorporated loads of rich food. Either way, we were delighted with the flavor of this gingerbread (although I substituted a little ground nutmeg for clove, which I almost never use).
The texture? Not so much. Despite lining my 9 x 5 pan with (unbleached) parchment paper as requested, my loaf baked unevenly and even 'fell' in the middle as it cooled.
When I cut the loaf it began to break. Some portions of each slice had almost a thick pudding consistency while other areas more closely resembled cake. I refrigerated half of the loaf for several hours before cutting, in hopes it would solidify some and cut more easily, but I didn't notice much difference.
V.O.E.: If I make this recipe in a loaf pan again, I might reduce the milk to 1/3 cup. I'm also tempted to bake this recipe in a 9 x 9 pan while obviously reducing the cooking time by keeping a close eye on it. And about the frosting? I'm sure it's delicious but I think we'll skip it in our house.
9 x 5 loaf pan
Two mixing bowls
Hand or stand mixer
Large mixing spoon
For melting butter: saucepan with water and small bowl
OR you may microwave the butter
Above & below: Combining wet and dry ingredients.
Above: Filling the pan was challenging because the parchment didn't lie flat against the sides.
Above: Fresh from the oven.
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