This has been quite a week! I have been at the vets twice with the pup! First, he ate my sock. Then a couple of days later I was looking for my microfiber cleaning cloth that the ophthalmologist gave me when I got my last pair of glasses, and it was nowhere to be found. As I suspected, it had been eaten by Thor. Fortunately for Thor, and my pocketbook, both items were eliminated by natural means. No surgical intervention was necessary! As this is a food blog, I’ll spare you the unappetizing details. Just a photo of a not so innocent, but absolutely beautiful, 18 week old pup.
Since the week already had a bad start I guess it was expecting too much to think that the baking would be a success. It wasn’t. I found these darling little 4 inch tart pans at World Market, thinking they would be perfect for the Gingerbread Baby Cakes. They weren’t very deep and I filled them too full. They ALL overflowed while baking! The only good part was that I had placed them on a sheet pan, so I didn’t end up having to clean the oven as well. When I removed the cakes from the oven they were not pretty. I should have baked them a bit longer, but since half the batter ended up on the baking sheet and was about to burn I took them out after 35 minutes. With 2 cups of molasses, fresh ginger, ground ginger, black pepper, and espresso powder, the flavor of this gingerbread is intense. Partnered with whipped cream and lemon curd it’s OK, but I must say this is not my favorite gingerbread. I much prefer a traditional recipe with less intense flavor.
If you think a very intense gingerbread is something you would like to try, check out Karen’s Kitchen Stories for the recipe. She actually bought the correct pans and hers turned out great! Here’s the link to Tuesdays with Dorie where you can visit the links of all the bakers who participated this week and see their results.