Gingerbread with Chocolate Icing, from Laurie Colwin

Our meals have been a little boring these past few weeks. Partly because after a long day working outside in the garden, I honestly have not applied myself to cooking anything more than a simple plate of food for the two of us...so it is not surprising that it was time for something delicious! Something filled with flavor, something from Laurie Colwin... 

I have had a desire to make her Gingerbread with Chocolate Icing, 

ever since I first spied the explanation of how she makes it, in her book, Home Cooking A writer in the kitchen. Even though at the time, I was not completely certain about the flavor combo of spicy, fruit and chocolate. I have long ago confessed my hidden fault, which is not seeing how unique flavors do in fact go together...beautifully!

But just about as quickly as I had questioned it, I realized that I have been making a delicious Applesauce and Spice Chocolate Chip Cake recipe for years decades. A cake so good that I reworked the recipe to offer a small batch version, for smaller families. Which also makes a perfect little thank you gift for your neighbor! Needless to say, I know from experience that chocolate and fruit and sweet spices do in fact go hand in hand...but just to be sure, we made this Gingerbread with Chocolate Icing, two ways. Family style with the icing poured over the top of the Gingerbread and a bit fancier layered with raspberry jam in the middle. 

Always when reading her cookbooks, it is more a visit, than a recipe hunt. 

And honestly she does go on to tell you so many things, along the way, such as "use any standard butter and sugar chocolate icing you want". Because you ae cooking for your family. While also offering, a recipe for chocolate frosting. Plus of coarse you get the recipe for her favorite Gingerbread. Yep the one she uses for Gingerbread with Chocolate Icing that, as I already mentioned, needs to be made! 

Along with ideas and suggestions such as, Gingerbread need not be iced at all, to be enjoyed. And of course, that Gingerbread is also delicious when covered with a lemon icing. From my own personal experience I love Gingerbread served with, a large spoonful of poached rhubarb, over the top! But I have to tell you my favorite tip is the number of folks this Gingerbread will serve...

It is also suggested that you can bake a single Gingerbread and split it in half crosswise. 

Or you can bake two Gingerbread recipes and stack them like a standard layer cake with filling and frosting between and on top. Speaking for my small group of two, I would opt for the single Gingerbread, fairly certain that none would go to waste in that choice. But I will take the easy way out and simply cut it in half and stack those two pieces with the jam before adding the chocolate icing. But I do have to admit, I know there will be no leftovers or waste with the serving sizes carefully explained...by Laurie herself.    

"This little three-layer cake will feed six delicate, well-mannered people with small appetites who are on diets and just had a large meal, or four fairly well-mannered people who are not terribly hungry. Two absolute pigs can devour it in one sitting - half for you and half for me - with a glass of milk and a cup of coffee and leave not a crumb for anyone else." 

The thing about Laurie Colwin is that, food is love. 

For your family, your friends and yes even for yourself. After all, why would you not feed yourself the food you enjoy? It turns out that keeping yourself well fed means everyone else will be too! She routinely offers suggestions and insights in every recipe. A tour guide while you read the instructions and the ingredients, before starting. Which is why opening a Laurie Colwin cookbook is a lot like visiting a friend! 

Who else but a friend would tell you about Lemon Brandy?  And then go on and tell you not only how easy it is to make, but that you need to make some! And while I do not have Lemon Brandy for this first round of Gingerbread with Chocolate Icing, I will have a bottle in my kitchen soon...Like I said, more like a visit with a friend! Also offered is the perfect solution if you are out of buttermilk. Just add a generous spoonful of plain yogurt to the bottom of the measuring cup and add the needed milk. When you go to mix everything together, the exact chemistry is there for the baking soda to work like it is supposed to. Now seems like the perfect time to make Gingerbread with Chocolate Icing. 

 

Additional thoughts on this recipe:

Laurie Colwin was a salt free cook and baker, however I did add a pinch of salt along with the dry ingredients. 

If you do not love ginger as much as Laurie, you may reduce the amount. But the amount listed (1T) was the right amount for our tastes, as you do want the ginger to shine along with the chocolate icing and the raspberry jam. 

We made this two ways, Family Style with the Icing poured over the top while still in the pan. As well as the the second option with the gingerbread layered with raspberry jam and the chocolate icing over the top. 

For both of the presentations, I used a simple boiled icing that sets up a bit on the fudgy side!

Ingredients needed for this recipe:

• whole wheat flour
• baking soda
• ground ginger
• cinnamon
• ground cloves
• ground allspice
• butter
• brown sugar
• molasses
• vanilla extract
• buttermilk
• eggs
• milk
• sugar
• real chocolate chips
• Raspberry jam 

You will also need the following:

• medium mixing bowl
• hand mixer
• measuring cups
• measuring spoons
• 9 inch baking pan
• serving platter
• small saucepan
• silicone spatula

Now we are ready to begin!

Gingerbread with Chocolate Icing

Inspired by Home Cooking A writer in the kitchen by Laurie Colwin, 

via STEENS Pure Cane Syrup

350 degree oven

1 stick (1/2 cup) butter - softened to room temperature

1/2 c brown sugar

2 eggs

1/2 c molasses

1 1/2 c whole wheat flour - we use sprouted white whole wheat flour

1/2 t baking soda

1 T ground ginger

1 t cinnamon

1/4 t ground cloves

1/4 t ground allspice

2 t Lemon Brandy or vanilla extract

1/2 c buttermilk

2 T milk

2 T butter

1/2 c sugar

1/3 c real chocolate chips

1/2 t vanilla extract

1/2 c Raspberry Jam 

In a medium sized mixing bowl, cream together the butter and brown sugar until quite fluffy. 

Add the molasses and the eggs, combine until completely mixed into the butter with no streaks of egg or molasses left behind. 

Add all the dry ingredient to the bowl, along with half of the buttermilk. Using low speed, mix until worked into the butter mixture. Add the remaining buttermilk and continue to mix for about a minute to finish the batter. 

Pour into a prepared 9 inch baking pan, bake for 25-35 minutes, but check for doneness at 20 minutes. Do not overbake. 

For Family Style, let cool in the pan until room temperature. Then make and pour the ganache over the top. Let cool completely. 

For a Layered Gingerbread, let cool in the pan about 10 minutes to stabilize. Turn out onto a towel or cooling rack. Let cool completely. Cut in half either down the center or diagonally. Place one of the pieces on a serving tray, top with raspberry jam, top with the second piece of gingerbread. Make and pour the Boiled Chocolate Fudge Glaze over the top. Let cool completely before serving.

 

Boiled Chocolate Fudge Glaze
adapted from: cooks.com

2 T butter
2 T milk
1/2 c sugar
1/3 c chocolate chips
1/2 t vanilla

In a medium-sized saucepan bring butter, milk, and sugar to a simmer while stirring constantly. 

Let simmer for about 1 minute, continuing to stir. You want to make sure the sugar is completely dissolved. 

Remove from heat, stir in chocolate chips and vanilla. Continue stirring to melt the chocolate chip. 

Immediately pour over the top of the cake. Quickly spread to the edges if desired.

Note: this glaze sets up quickly, you will leave spreading marks if not poured over the cake very quickly, but I rather like those spreading marks!

Let cool completely, if you can wait, then serve!

Storage options for Gingerbread with Chocolate Icing. Store covered at room temperature for up to three days, refrigerate for longer storage time. I do not recommend freezing this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Gingerbread with Chocolate Icing has been included below. 

You may also enjoy: 

Pepper Thyme Chicken over Polenta with Bitter Greens, from Laurie Colwin. 

#wholefoodingredients

#scratchmadefoodforyourfamily

#WholeWheatThat’sGoodToEat!

Thanks for stopping by!

We offer new and delicious recipes as well as DIY ideas for your home, regularly. Feel free to drop us an email request for any question or recipe you may be looking for. In addition, like all our guests, we invite you to come for a visit again and again for new recipes, and my down-home take on frugal ways to keep your home in tip top shape.

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.  

Printable "copy and paste" version:

Gingerbread with Chocolate Icing

Inspired by Laurie Colwin, via STEENS Pure Cane Syrup

350 degree oven

1 stick (1/2 cup) butter - softened to room temperature

1/2 c brown sugar

2 eggs

1/2 c molasses

1 1/2 c whole wheat flour - we use sprouted white whole wheat flour

1/2 t baking soda

1 T ground ginger

1 t cinnamon

1/4 t ground cloves

1/4 t ground allspice

2 t Lemon Brandy or vanilla extract

1/2 c buttermilk

2 T milk

2 T butter

1/2 c sugar

1/3 c real chocolate chips

1/2 t vanilla extract

1/2 c Raspberry Jam 

In a medium sized mixing bowl, cream together the butter and brown sugar until quite fluffy. 

Add the molasses and the eggs, combine until completely mixed into the butter with no streaks of egg or molasses left behind. 

Add all the dry ingredient to the bowl, along with half of the buttermilk. Using low speed, mix until worked into the butter mixture. Add the remaining buttermilk and continue to mix for about a minute to finish the batter. 

Pour into a prepared 9 inch baking pan, bake for 25-35 minutes, but check for doneness at 20 minutes. Do not overbake. 

For Family Style, let cool in the pan until room temperature. Then make and pour the ganache over the top. Let cool completely. 

For a Layered Gingerbread, let cool in the pan about 10 minutes to stabilize. Turn out onto a towel or cooling rack. Let cool completely. Cut in half either down the center or diagonally. Place one of the pieces on a serving tray, top with raspberry jam, top with the second piece of gingerbread. Make and pour the Boiled Chocolate Fudge Glaze over the top. Let cool completely before serving.

 

Boiled Chocolate Fudge Glaze
adapted from: cooks.com

2 T butter
2 T milk
1/2 c sugar
1/3 c chocolate chips
1/2 t vanilla

In a medium-sized saucepan bring butter, milk, and sugar to a simmer while stirring constantly. 

Let simmer for about 1 minute, continuing to stir. You want to make sure the sugar is completely dissolved. 

Remove from heat, stir in chocolate chips and vanilla. Continue stirring to melt the chocolate chip. 

Immediately pour over the top of the cake. Quickly spread to the edges if desired.

Note: this glaze sets up quickly, you will leave spreading marks if not poured over the cake very quickly, but I rather like those spreading marks!

Let cool completely, if you can wait, then serve!

Storage options for Gingerbread with Chocolate Icing. Store covered at room temperature for up to three days, refrigerate for longer storage time. I do not recommend freezing this recipe. 

~~~~