I’m going to give you a bonus recipe today in honor of the upcoming holiday, since I’m taking Friday off. But stay tuned for another recipe AND a video tomorrow!
This gingerbread bundt cake is a winter spice wonder. It’s moist, soft, and oh so perfect for Christmas. And since I don’t do Christmas, I’ll just eat it all anyway.
As a perk, this cake is finished off with brown butter icing. It’s pretty much the best cake ever. No bias here, of course!
We’re here. Gingerbread season. Let’s do it up right!
I’ll be honest with you: I have very mixed feelings about the holidays. They seem to be an elaborate ruse to guide us toward winter with enthusiasm, where we’re left in January with bare trees, chilly mornings and frozen windshields. But on the other hand, those lights sure are pretty.
While I don’t celebrate Christmas, I can get down with gingerbread anything. That includes these gingerbread cookie cheesecake bars, which are both easy and festive. They’re also studded with cinnamon chips, one of my favorite baking inventions.
Most of my childhood memories revolve around food. And being upset when little girls made fun of my clothes. So yeah, I’d rather think about the food.
There was a cookie shop (a Mrs. Fields-type place) in the student union of the university where my parents worked. Sometimes, we’d go visit my dad at work, and on a really good day, we’d get a big gingerbread man as a treat. Or at least, it seemed big. If I looked at the cookie as an adult, it would probably be tiny.
