Apologies, but I don’t have any pretty spaces to share with you today. I tried to spend as much time away from the computer as I could this weekend. Sometimes, it feels good to close down the laptop and leave the phone in another room for a couple of days, know what I mean? 🙂
My shopping and wrapping is officially done, but if I’m being real – I feel like I came up a bit short in the Christmas festivities this year…
I wanted to do a lot of baking and make cookie plates for friends and neighbors – didn’t happen.
I always send out Christmas cards to our family and friends, but we didn’t get a picture done in time so I decided to skip the cards this year – I’m feeling a bit guilty about that.
Every year I say I want to throw some sort of Christmas party/open house – maybe next year?
I was excited for some Christmas inspired posts I was going to do this season – but all of a sudden I looked at the calendar and realized I was out of time.
New Year’s Resolution No. 104 – be a better blogger…or maybe just a better planner in general. 🙂
Sometimes, despite our best efforts, we just can’t do it all.
Fortunately, none of those things are really what the season is about, and I’m looking forward to getting through the next few days and then heading back to Michigan to spend the weekend with family for the holiday. It’s going to be a very quick trip this time, but definitely worth it.
So, while I won’t get the chance to do the amount of holiday baking I had hoped to do this year (which is probably ok, because I’m not working out nearly enough these days to counteract all those goodies), I did take some time to whip up my favorite gingerbread. And I just may have found comfort from my Christmas woes in a slice (or two) yesterday. 🙂
½ cup white sugar
½ cup butter
1 cup molasses
1 cup bread flour and 1 ½ cups all purpose flour (or 2 ½ cups all purpose flour will work too)
1 ½ tsp baking soda
2 tsp cinnamon
2 tsp ginger
½ tsp ground cloves
½ tsp salt
1 cup hot water
Preheat oven to 350 degrees. Grease and flour a 9 x 5 bread pan. In a large bowl, cream together sugar and butter. Beat in egg and mix in molasses. In a separate bowl, sift together flour, baking soda, salt, cinnamon, ginger and cloves. Mix into creamed mixture. Stir in hot water. Note: If you’re using an electric mixer, add the water slowly and have the speed set to low – otherwise you will have a mess. Don’t ask me how I know, I just do… Pour into prepared pan. Bake for 55 – 60 minutes or until a knife inserted in center comes out clean. Allow to cool in pan for 15 minutes and turn out on wire rack to cool completely. Drizzle with cider glaze.
4 tbs butter
1 tsp cinnamon (or more to taste)
4 tbs apple cider
1 ½ cups powdered sugar
Melt butter and whisk with remaining ingredients until smooth. Drizzle over bread.
*I adapted this recipe from one I found here.