Magazine Girl brings Fun Gingerbread RecipeDecember 5, 2007 at 7:17 pm | Posted in carrot puree, Dessert | 1 Comment
My friend Rebecca enjoys her magazines. She likes everything from Sunset to People, Parenting to Cooking Light…and so do I. And every few months she brings me a huge bag of magazines to enjoy. This past month was no different, but this time among my stack of celebrity gossip and decorating ideas was a small newspaper/food network special edition periodical called Holiday.
Inside Holiday was a piece on winning desserts and one recipe in particular, the Gingerbread S’mores Bread Pudding, instantly drew me in. It is from Carolyn Pendley in Oklahoma City. She says, “I developed this recipe for a class I taught on herbs and spices. I wanted a way to showcase ginger and yet satisfy my chocolate sweet tooth. I also wanted an unusual dish to serve during the holidays in place of a traditional dessert.”
I’m sure Carolyn’s original recipe is the fabulous. But in an effort to try a veggie, I added carrot puree and dropped the butter and sugar amounts. She also called for crystallized ginger to be folded into the cake and 8 oz of Heath or Skor toffee bits to be sprinkled in the s’mores, I omitted these.
3/4 cup granulated sugar
6 T unsalted butter at room temp
3/4 cup light molasses
2 large eggs
1/2 cup carrot puree
2 cups flour
2 t baking soda
1 1/4 t ground cinnamon
1 1/2 t ginger
1/2 t salt
1/4 cup whipping cream
3/4 cup boiling water
1 bag large marshmallows
1/2 bag chocolate chips
1 cup half and half
Heat oven to 350 degrees. Spray a 9×13 inch pan with non-stick spray.
Using an electric or standing mixer, beat sugar and butter until blended. Beat in molasses. Beat in eggs, one at a time. Beat in carrot puree. Sift flour, baking soda, cinnamon, ginger, and salt into liquid and mix until blended. Slowly beat in whipping cream then boiling water. Pour batter into prepared pan and bake for 35 minutes, or until a cake tester comes out clean. Cool on rack then cut the cake into chunks and remove from pan. S’mores:
Heat oven to 375 degrees. In a random manner, layer the gingerbread chunks and marshmallows in same 9×13 inch pan. (I did not clean the pan, but I did try to get out most of the crumbs). Sprinkle with chocolate chips then pour half-and-half over the gingerbread. Bake for 15 minutes. Watch the marshmallows, after about 8 minutes you may need to cover with foil to prevent the marshmallows from burning. Serves 12.The skeptic in me: Are you serious? 1/2 cup of carrot mush over 12 servings is not a nutritional boost. Give your kids a multi-vitamin and be done with it already. This dessert has cream, marshmallows, chocolate chips, sugar and butter…there is no way some carrots are going to make it nutritionally sound.
The hopeful in me: All true, however, taking the originally recipe and lowering the sugar and butter amounts by adding carrots…well, that’s something.