November's Bakeoff! Gingerbread Fun!

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November's Bakeoff! Gingerbread Fun!

Postby Gossamer on November 14th, 2010, 2:49 am

Now Through Nov 21st 2010!!!


Yes, you've heard it right. November's Bakeoff, happening now and between next weekend will be ANYTHING GINGERBREAD. Cayenne suggested Gingerbread houses, but I much prefer biting the heads off of little gingerbread men instead so we compromised.

Give it your best Gingerbread shot.. and share your gingerbread recipes!
What does everyone think about this? How creative can you get with gingerbread? There's tons of ways and means out there, so have a lot of fun.

December's Bakeoff will be FANCY CAKES in honor of Pao being at home and wanting to completely trash her mother's kitchen. :)

Remember, to earn your golden fork medal, you must show photographic evidence of your creations so the populace can ooooohhhh and awwwwwhhhh over it.
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November's Bakeoff! Gingerbread Fun!

Postby Triniel on November 14th, 2010, 5:11 am

I am so in!!!! I can't wait. I have only made this gingerbread recipe twice, so we shall see how it will turn out!
Last edited by Triniel on November 14th, 2010, 6:11 pm, edited 1 time in total.
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November's Bakeoff! Gingerbread Fun!

Postby Nidassasyae on November 14th, 2010, 11:31 am

OMG I'm in! Gotta stop by the grocery to pick the ingredients up :)
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November's Bakeoff! Gingerbread Fun!

Postby Tarot on November 14th, 2010, 11:36 am

Also, for the veterans among you who have already participated in two bake-offs, the fabled next-level medal beyond the Power Fork will be awaiting your third masterpiece!
Tarot's thread tickets: sold out. Not accepting any more threads for the time being unless I promised you one. Sorry for the inconvenience!
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November's Bakeoff! Gingerbread Fun!

Postby Gossamer on November 14th, 2010, 4:44 pm

Such a tease, Tarot... such a tease. :)

I'm personally looking forward to this one. My gingerbread cookies are county famous (and soft, contrary to chatters snorting that this is doubtful or impossible - how dare they insult my cookie foo!) so I might even make a video! I'll have to see how my technomancy level is doing at that particular point in time. Some days I have trouble running the remote, so we'll see how it goes on that day. :)

Gingerbread is a very interesting substance. It has a long and varied history, one that is perhaps just as colorful as the substance is itself. I'm really glad Cayenne suggested this challenge.
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November's Bakeoff! Gingerbread Fun!

Postby Cheshire on November 14th, 2010, 6:47 pm

I have never made Gingerbread cookies before so this will be interesting to see what I can make. Of course I will once again call in the help of my step-mom to teach me the secrets of cooking. I hope I get to make cookies in time!!
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November's Bakeoff! Gingerbread Fun!

Postby Gossamer on November 14th, 2010, 6:51 pm

I think the secret to great gingerbread is add way more spice than called for and to really chill them before cutting them out then get them in the oven immediately. Everyone always makes gingerbread too thin or they cook it too long. A great recipe should only take about eight to ten minutes tops to cook and still leave them done and not doughy. It needs to be soft and yummy unless your building a house out of it that no one is going to eat after its sat around for a month gathering dust in the house as a decoration.... then cook the shit out of it. :)
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November's Bakeoff! Gingerbread Fun!

Postby Triniel on November 18th, 2010, 5:31 am

Ok ya'll here goes! My attempt was indeed successfull. Although it looks a little gross, it tastes amazing!!


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And the finished product!!!

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Recipe:

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Butter an 8×8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.

Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.

Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don’t worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream and top with extra sauce from the bottom of the pan.
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November's Bakeoff! Gingerbread Fun!

Postby Gossamer on November 18th, 2010, 4:37 pm

Trin- You never told us what the name of this cake is?!?
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November's Bakeoff! Gingerbread Fun!

Postby Nidassasyae on November 19th, 2010, 8:56 am

Gingerbread Pudding Cake

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Amount Ingredient
1 1/4 cups
all-purpose flour
1 teaspoon
ground ginger
3/4 teaspoon
baking soda
1/2 teaspoon
cinnamon
1/4 teaspoon
nutmeg
1/4 teaspoon
allspice
1/4 teaspoon
clove
1/4 teaspoon
salt
1/4 cup
unsalted butter (room temperature)
1/4 cup
sugar
2 tablespoons
beaten eggs
1/2 cup
Molasses
1/2 cup
water
3/4 cup
packed light brown sugar
1 1/2 cups
hot water
5 tablespoons
unsalted butter, melted


Preheat oven to 350 degrees. Butter an 8×8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.

(I ground the cloves myself! How stupid/AWESOME am I?!?!?!)

Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.

Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.

Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter. Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream and top with extra sauce from the bottom of the pan. (I served it with apple slices and some toffee sauce)
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