Texas weather can be weird, weird, weird. Snow one day, temperatures in the seventies the next. We've had a lot of snow over the past few weeks.
This is the most snow I've seen since Adam and I were married here in 2004. It's hard to believe today, but we were married in that snowy patch of trees. The Oak Grove was full of leaves at the time, but it was a lovely, warm autumn day with a full moon.
Spring is coming, though---the robins are here. Do robins mean 'spring' where you live? Also, I saw 4 armadillos on a walk yesterday. I don't know if it's mating season or if they got flooded out of their burrows, but they were everywhere!
1/8 teaspoon ground cardamom (skip it if you don't like cardamom--it's subtle, but you'll notice)
1 tablespoon grated, peeled fresh gingerroot (Instead of fresh, I use 1/4 cup crystallized ginger, finely chopped.
I think it makes a big difference. The fresh just doesn't give it
enough ZING in my opinion.)
1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the
bottom and sides with parchment, and grease the parchment.
Alternatively, butter and flour a 6-cup Bundt pan.
2. In a large saucepan
over high heat, combine the stout and molasses and bring to a boil.
Turn off the heat and add the baking soda. Allow to sit until the foam
(It helps if the beer is room temperature.)
(NOTE: This bubbles up like crazy, so be sure to use a pan with lots of extra room. I had to rush over to the sink.)
3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
4. In a separate bowl, whisk together the flour, ground ginger, baking
powder, cinnamon, cloves, nutmeg, and cardamom.
5. Combine the stout
mixture with the egg mixture, then whisk this liquid into the flour
mixture, half at a time. Add the fresh ginger and stir to combine.
6. Pour the batter into
the loaf pan and bake for 1 hour, or until the top springs back when
gently pressed. Do not open the oven until the gingerbread is almost
done, or the center may fall slightly. (I'm a Nervous Nelly peeker, so mine fell a little in the middle. ) Transfer to a wire rack to cool.
Mmmmmm.....gingerbread! I like it with black coffee and sometimes a dollop of Cool Whip. If I was Super Fancy, I'd whip my own cream, but not today. I usually prefer it plain, though.