I was a miserable failure at posting baked goods yesterday, but the truth is that I was just tired. I was too tired to bake and too exhausted to post anything other than my restaurant review. I didn’t bake today either, but I did whip up a double batch of Chocolate Gingerbread on Wednesday for my taller half’s family Thanksgiving. Four pieces remain, so I guess it was a hit. I used a slight modification on the original. In addition to doubling all the ingredients, I also:
- Baked it in a 9×13″ pan instead of two 8x8s.
- Added 1 teaspoon of cinnamon.
- Used about 1 1/2 cups of chocolate chips.
- Used 1/2 cup of maple syrup and 1/2 cup of black-strap molasses.
- Substituted white sugar for the brown because of the molasses.
My taller half liked this batch better. I think the flavor was about equal to the first (different, but not improved), but they are moister and more brownie-like, which is nice.
I would like to state once again that I do not believe in leftover dessert. There is only dessert that has yet to be eaten. However, sometimes it’s fun to play dress-up with what remains a few days later. I was curious to turn a square into Gingerbread Pudding with the addition of a butter sauce. Enter this unbelievably easy recipe:
Quickie Vegan Butter Sauce
- 1/2 tablespoon Earth Balance
- 1 tablespoon homemade almond milk
- 1/2 tablespoon vegan sugar
- 1/2 teaspoon vanilla extract
To make Gingerbread Pudding, add a slice of Chocolate Gingerbread into the bowl and spoon the sauce on top. Put it back in the microwave for 15 seconds. Eat and rejoice.
The sauce was incredible! The last thing I needed to do was figure out how to make my Chocolate Gingerbread full of more fat, sugar, and calories, but I did it anyway. I plan to eat the rest of the leftovers in a similar manner.
I hope everyone’s having as delightful a weekend as I am!