AKA My baking suckage part two
This is my second TWD post – the first was the French Pear Tart a few weeks ago. Yesterday I was reminded, yet again, why I don’t bake. It’s too much damn work. Chop the chocolate, melt the chocolate, chop more chocolate, melt more chocolate, chop the ginger, stand on one leg with your eyes closed, touch your nose, do a little dance.
Gingerbread is a QUICK BREAD. Quick = easy in my book. Yet once again, every single bowl, utensil, and cooking aparatus in my kitchen got used. This really defeats the purpose of it being a Quick bread, no?
Ok, I admit I didn’t read the recipe before I began. I merely glanced at it to see if I had the proper ingredients on hand (the verdict was yes, save for the buttermilk which I whipped up quickly). In my rush, I also somehow missed the first step of mixing the dry ingrediants together separately – but figured it out farther down the line. An easy save.
After creaming the butter and sugars, you are supposed to add the eggs one at a time. There is a note that says “it might look curdled”. Well, mine didn’t look curdled at that point, but it sure did after I added the molasses. That would be the step where it says “beat until smooth”. Yeah…five minutes later…still curdled. Whatever, I moved on and it came together after the dry ingredients were added.
The batter itself was quite good. I really liked the flavor – licking the spatula and bowl dry. The finished cake was alright. Not great, not bad. Maybe a bit dry (perhaps I mixed it too long?? Don’t know for sure) and to be honest, a tad heavy. My “icing” also turned out to be a glaze rather than an icing. Perhaps that’s cause I didn’t sift in the confectioners sugar (I was quite sick of getting utensils dirty by that point and said screw it).
Anyway. I’m two for two in the baking department for TWD. I’m guessing it won’t be long and I’ll get the boot. 🙂 I think I’m single-handedly lowering the quality of baked goods of the group.
Finally, I swear I’ve made another gingerbread in the past that required three different types of ginger (ground, fresh and crystalized) and I liked it quite a bit better (I think I’ll have to go find that recipe to save face…).