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Jan 2010  |  By Laura Hine  |  Comments (0)

Gingerbread for Valentine’s Day

TAGS: February 2010 magazine

Ginger has a long tradition as an aphrodisiac. This version is so easy, you might serve it to your sweetie more than once a year.

To really make it sexy, add a little lemon zest or grated fresh ginger to the whipped cream. Spicy fun.

Serves: 9 (or two tonight and leftovers tomorrow)
Prep time: 15 minutes
Cook time: 30 minutes

• 1 1/3 cups flour
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• ¼ tsp. ground cloves
• ¼ tsp. salt
• ½ tsp. baking soda
• ½ cup vegetable oil
• ½ cup molasses (original or light, not blackstrap)
• 1 tsp. grated fresh ginger
• ½ cup packed dark brown sugar
• 1 large egg ½ cup boiling water

1. Preheat oven to 350°. Butter and flour an 8-inch square baking pan.

2. Sift together all dry ingredients into a small bowl.

3. Whisk oil, molasses, ginger, sugar and egg in a large bowl. Stir in flour mixture then add boiling water and stir just until incorporated.

4. Bake cake about 30 minutes.

A toothpick stuck in the middle will come out clean. Cool completely before cutting. For heart shape, use a cookie cutter.

Sassy Whipped Cream
Serves: 2 with leftovers
Prep time: 5 minutes

• ½ pint heavy whipping cream
• 2 tbsp. sugar
• 1 tsp. lemon zest or grated fresh ginger

Put very cold cream into a mixing bowl. While whipping, slowly add sugar and zest or ginger. Use a dollop for the cake, the rest is up to you.