Spicy gingerbread with a sweet mocha glaze, a fabulous dessert, great gift idea or just to enjoy with some coffee, tea or hot chocolate.
There is nothing worse than when a natural disaster strikes. With or without warning, there is no limit to the damage that can be done or the path it will take. Thus was the case with Hurricane Sandy. I’m in the midwest, so I only have experience with Tornado’s which are equally a devastating and I’m only a few hours away from Joplin which is an area most are familiar with when the entire town was essentially destroyed in a tornado.
This week’s #SundaySupper theme is designed to raise awareness and #helpinghands and giving back to those that were affected by the devastation that Sandy left in her path. Many celebrated Thanksgiving without loved ones, or very far away from home, because home is beyond repair.
It’s at this time that family, friendship and comfort are needed most. My recipe today is one of my favorite winter comfort foods – gingerbread. I am a gingerbread addict and could eat it nearly everyday. I love to give it as gifts, to my friends when they are sick and to take to nursing homes at holiday time.
They are spicier than traditional gingerbread and covered in a simple, transparent coffee glaze.
Breakfast and Brunch:
- 12-Grain Buttermilk Pancake Mix from What Smells So Good
- Cranberry Bread from Home Cooking Memories
- Cabbage Koftas from Soni’s Food
- Italian Wedding Soup from Hezzi-D’s Books and Cooks
- Manhattan Clam Chowder from Noshing with the Nolands
- Comforting Broccoli Cheese Soup from Juanita’s Cocina
- San Antonio Chicken Tortilla Bake from The Weekend Gourmet
- Peruvian Steak and Potato Stir-fry from Hip Foodie Mom
- Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP
- Pound Cake Loaf from Magnolia Days
- Fall Apple Pie from Cravings of a Lunatic
Let’s see even more of the BEST Gingerbread recipes!
Recipe for Spicy Gingerbread with a Mocha Glaze
Spicy Gingerbread with a Mocha Glaze
- 1½ cups all-purpose flour
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoons ground allspice
- 1 teaspoons ground cloves
- 1 teaspoons ground nutmeg
- 1 large egg
- ¼ cup applesauce
- 3 Tablespoons vegetable oil
- ¼ cup molasses
- ½ cup granulated sugar
- ½ cup boiling water
- 1 cup of powdered sugar
- 3 Tablespoons of doubled brewed mocha flavored coffee
- Heat oven to 350 degrees.
- Grease and flour a mini loaf muffin pan.
- Combine the flour, baking soda, salt, ginger, cinnamon, allspice, cloves and nutmeg in a medium bowl; make a well in the center of the mixed ingredients.
- In separate bowl, beat the egg with the applesauce, oil, molasses and sugar, mixing well. Pour the wet mixture into the well you made in the center of the dry ingredients.
- Mix everything together just until it is moistened.
- Add the water and mix until incorporated.
- Fill prepared mini loaf pans two-thirds full.
- Bake for 20 to 25 minutes or until toothpick inserted comes out clean.
- Let the loaves cool in the pan on a wire rack. Remove when cool.
- In a small bowl combine the powdered sugar with the double brewed mocha coffee until there are no lumps. Brush the glaze on each of the gingerbread loaves.
- Sprinkle each loaf with some powdered sugar. Enjoy!