Recipes from the Crypt: Gingerbread
By Audrey Kallenberger — / Recipes
Deadly Delicious Gingerbread
Even Death Incarnate loves warm gingerbread on a crisp morning.
What pairs best with the holidays? Coffee breaks and baked goods. And few baked confections are as festive as rich, sweetly spiced gingerbread. Based on a traditional recipe we borrowed from our grandma, this version is kicked up a notch with chunks of crystallized ginger—so it’s extra spicy and extra delicious.
Slice it for breakfast or an afternoon coffee break, or bake extra loaves to give as gifts for neighbors. Best served warm and generously topped with butter or fresh whipped cream—and with a mug of Death Wish Gingerdead Coffee, obviously.
(Recipe also works in muffin tins.)
- 1/2 cup softened butter
- 1/3 cup sugar (brown or white)
- 1 cup unsulphured molasses
- 1 egg
- 1 cup boiling water
- 2-1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup crystallized ginger
- Butter, whipped cream or frosting for topping
- Preheat oven to 325 F. Lightly coat 8" or 9" square baking dish with non-stick cooking spray or butter and lightly dust with flour.
- With an electric mixer, cream butter and sugar in a large mixing bowl. Add molasses and egg and beat until well combined.
- In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt. Use a spoon to blend the flour mixture into the butter mixture. Add hot water and stir until well incorporated and batter is smooth. Pour into the prepped pan.
- Bake at 325 F for 45 to 50 minutes, or until a toothpick comes out clean.
- Wrap in wax paper and aluminum foil to store.
Too lazy to bake? Try our seasonal Gingerdead Coffee. Like a holiday party—but in your mouth.
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