Chapter Text
Triple ginger gingerbread with cream cheese sauce:
This recipe inspired the series, because I started working this 4 or so years ago, in response to reading Sunshine again. As you can see, this is set up for gluten free - it will work just fine with 2 cups of regular All Purpose flour. (And yes, this is done in American volume measurements rather than by weight- my original gingerbread recipe is from the 1954 edition of The Joy of Cooking)
Triple ginger gingerbread
1/2 c butter
1/2 c brown sugar, packed
1/2 c white sugar
2 eggs
Dry:
1 t dried lemon or zest of one lemon
1 c Bob's Red Mill Gluten Free 1 to 1 baking flour
1 c Bob's Red Mill Gluten Free All Purpose flour
1 t cinnamon
1 t baking soda
1 t salt
2 t powdered ginger
2-4 T grated ginger
1/4-1/2 c candied ginger, minced fine
Wet:
1/2 c water
1/2 c molasses
Preheat the oven to 350°F/180°C. In a large bowl, whip together the butter and sugars until they are fluffy. Add in the eggs, and mix to incorporate.
In separate bowls, mix the wet and dry ingredients. Slowly incorporate into the butter/sugar/eggs, alternating wet and dry ingredients. Pour into a well-greased pan, and bake. If you're using a Bundt pan, bake for 45-60 min, until a toothpick comes out clean. This can also be made on a rolled edge sheet pan, and will then bake for 35-40 min.
Cream cheese sauce
1 package cream cheese
1 c sour cream
1/2 c sugar
1/2 t vanilla
Mix together and serve with the gingerbread