I have to be completely honest here. I feel like I’m failing miserably at posting holiday-appropriate recipes. Looking around at my fellow bloggers, they are inundating the world with cookie-this and cheese-ball-that. I just don’t have it in me to prepare a ton of holiday recipes right now. Maybe when my 1-year-old isn’t tugging my pants down, or when I have more time…maybe next year I can be blogging perfection. The truth of it is I worked myself into a frenzy pre-Thanksgiving, and ran out of steam when I was presented with preparing for the next holiday AND creating a ton of new recipes at the same time.
I want to breathe. I want to enjoy this Christmas with my favorite little guy who it growing so quickly it hurts. He’s walking now, and drinking from a sippy cup. It amazes me to see him tottering around the house – balancing each careful step. Knowing how precious this time is, it feels wrong to stick him in his playpen, or on the iPad, so I can destroy my kitchen baking up a storm.
So I’m taking it easy, dear readers, and I don’t blame you if you do too. Pay attention to the people you love this year. Sit down and spend time with each other. Hold onto these moments. They won’t hold it against you if you don’t bake everything from scratch.
Speaking of scratch, I did manage to squeeze in this silly recipe for gooey gingerbread cakes. I call it silly because I don’t quite know what it is. It’s somewhere in-between a molten cake and a soufflé’, flavored with cinnamon, cloves and ginger. I’m one of those rare people who really love gingerbread. I adore chewy gingerbread men cookies, so wanted little soft cakes that were gooey inside. Served warm with a dusting of powdered sugar and some vanilla ice cream, they are pure heaven. If you love gingerbread.
Happy holidays everyone. I hope to post a few more recipes before Christmas, but I may not make it. Stay tuned!
Adapted from a recipe by Shayla Ebsen
Preheat oven to 350°F/180°C.
Generously grease 5 ramekins with butter (if using 4 ramekins, double cook time).
Combine the flour, salt, cinnamon, ginger and cloves in a bowl.
In a small heavy saucepan, melt butter and white chocolate over medium-low heat. In a separate bowl, combine molasses, vanilla and lemon zest. Pour the warm butter mixture into the molasses mixture and stir until combined.
Using a whisk, add egg yolks to the molasses mixture one at a time until thoroughly combined.
In a large bowl, beat the egg whites with an electric mixer on medium speed. When they become foamy, slowly add the brown sugar. Keep beating until the egg whites form stiff peaks.
Add half of the flour to the molasses mixture. Fold half of the egg whites into the molasses mixture. Keep alternating flour and egg whites, gently folding, until combined.
Pour mixture into ramekins. Cook for 12-14 minutes, checking often to make sure they do not overcook. They are done when they are puffed and the outer ½” edge is firm and golden. The center should still jiggle slightly. Allow to cool for 5 minutes. Serve in the ramekins, or run a knife around the edge and flip out onto serving plates. Serve immediately.
Did you make this recipe? I’d love to hear from you! Post a comment below.