OH HELL YES. I'm trying to figure out how different this is from my various gingerbread recipes but my foggy brain won't tally up ingredients for me. I do love gingerbread, pretty much any kind of gingerbread or molasses-spice cake. I especially like it toasted in the oven, then spread with a tiny bit of butter.

Lately, I've started making my sister's pumpkin-cornmeal-spice bread*, scooping into muffin tins, and topping with streusel. Mmmm.

*a recipe which she developed for her bakery and, understandably, asked me not to share. Bummer.

I really really really want cake.

Lovely post.

Btw evil Bear made chocolate brownies this quiet snowbound day.

Hey, that looks good. Black pepper in it! Cool twist, I'd probably like that.

I had the gingerbread urge last week and made a pan of gingerbread. Stupidly, I looked a recipe up on the Epicurious app, instead of going to something more tried and true like the JOy of Cooking recipe that makes an unfailingly good gingerbread and is sitting right there on my shelf. Lazy!

I didn't like how this one came out. It was an oil rather than a butter-shortened cake, which I hoped would make it rich and moist but really just made it heavy. This one uses butter and looks like it comes together just as quickly and is more spicy. Might give it a try.

Still, even my heavy not-that-great gingerbread has been providing a week's worth of awesome desserts. Gingerbread is one of the necessaries.

I made Joy the Baker's ginger chocolate cookies on Sunday and they are amazing. Especially for breakfast. Guy said the best part was hoping you got a chocolate chip in the bite and it being like a prize when you did.

Okay, I made it. It's pretty good - well, for some values of good - but WARNING!! WARNING!! DO NOT use your favorite skillet. Make it in some extra cast iron skillet from Goodwill you happen to have lying around that you don't care about. I'm not sure that my pan will ever come clean. It's a good, ancient, well seasoned skillet but man oh man, that molasses glaze is like roofing tar. Looks like it and while it tastes kind of yummy in a serious heavy duty old fashioned I am Laura Ingalls Wilder kind of way, chewing it is also exactly how I imagine chewing roofing tar would be.