Ok ok we admit it, we're kind of missing the whole Thanksgiving menu planning thing. Deciding on the sides, the pies, the pre-appetizer appetizers. Oh sigh, we might have wee missing out complex.
Wait, what's that? Is that our last year memory? Helloooo? Is that 6 people in a 487 degree galley kitchen trying to determine how to cook 3 sides, a turkey, bread and 4 pies in one rather tiny oven?? Oh yes, yes it is.
Aaaaaand we're right back on board with an Indian Thanksgiving!
But just because we're celebrating with masala and mango chutney, doesn't mean we don't need dessert. Hi, we're Katy & Abby, we live for desserts. Just a little fyi.
But can we be honest cupcakes? Um, we're sort of ready for that next teeny tiny holiday to get here. We know we know! Two days before turkey time and we're already antsy for peppermint, candy canes and reindeer.
Guess that whole not making a turkey thing makes it easier to look down the road and starting dreaming of all the December deliciousness we'll be baking up.
So we'll compromise. A Thanksgiving-appropriate treat that lets us get started on Christmas cooking too. You know, because we're just assuming that most of you will not be following our lead and doing Thanksgiving take out style.
Correct us if we're wrong.
So being the compromisers that we are, we made you gingerbread. You should make you gingerbread too. No really, it's delicious. And it's ginger-y. And it comes from this little place you might have heard of called Gramercy Tavern. No big whoop.
Wrong. Big whoop. Huge whoop. Like WHOOP.
And it's totally great for Thanksgiving. You can make it ahead (one oven/galley kitchen kids, listen up) and it tastes delicious with ice cream. And with candied ginger. Ooh and with caramel sauce. And just a teeny bit of salt.
Or you can do what that big whoop Gramercy Tavern does and serve it straight up with freshly whipped cream.
Regardless, it's perfect after turkey and trimmings. And also after chicken korma. See, we all win.
Gramercy Tavern Gingerbread
Adapted From The Last Course: The Desserts of Gramercy Tavern
1 cup Guinness Stout
1 cup dark molasses
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Bring beer and molasses to a boil in a saucepan and remove from heat. Whisk in baking soda (it will foam like crazy, keep whisking), then cool to room temperature.
Sift together flour, baking powder and spices in a large bowl and set aside.
In the bowl of an electric mixer, blend eggs and sugars until fluffy, about 2 minutes. Add in oil, then molasses & beer mixture.
With mixer on low, add flour mixture and mix until just combined. Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Store covered for up to 3 days at room temperature