While I was in college and for a couple years after while I was working, I lived at home with my parents. Often on Saturdays, my mom and older brother and I would meet up for lunch, a lot of times at a nearby soup-and-salad buffet (all-you-can-eat is less evil when it's salad, right?). The restaurant had this gingerbread sheet cake that I loved. Granted, it was probably made from a mix, but it was moist, only slightly spicy and always warm like it was straight from the oven. Paired with non-fat vanilla frozen yogurt and a drizzle of chocolate sauce, it was my favorite treat.
When I saw Sherry Trifle's TWD pick this week, I was excited. The picture in the book looked similar to my beloved treat, with chocolate chunks and chocolate frosting (which makes everything even better). I loaned my 9" square baking dish out and haven't gotten it back yet, so I halved the recipe and made muffins.
I'm embarassed to admit that I had to leave out the fresh ginger. I bought a small piece at the store last weekend, but it must've been too small because after reminding the bagger to put it in my grocery bags, I think I must've accidentally thrown it away with the bags because it was no where to be found. I increased the amount of ground ginger to compensate. I used dark chocolate chunks in the muffins and for the frosting.
While I did think these were tasty, they needed the frosting. I tried a piece plain and it was way too spicy for me. I liked how the chocolate mellows the spice out; it's a good combination. I may have overbaked them a little. As she says in the recipe, Dorie recommends trimming the crunchy portions. Since I had muffins, if I trimmed the crunchy portions, I would've been left with muffin holes. But they were still good, I would make them again. Head to Sherry Trifle for the recipe!
I just love muffins. I think that was a great idea. I am sure they tasted great. I almost made these without the fresh ginger, but in the end, I was just too tired. See you next week. I really liked the muffin idea.
ReplyDeleteGreat looking muffins. I was tempted to make muffins or mini-muffins, but I've made too many lately. I think maybe the fresh ginger with the sugar created a syrup thing that would give moisture to the cake. Maybe that's what made them a bit dry.
ReplyDeleteWe loved the crunchy parts! I think these would make excellent muffins.
ReplyDeleteWhat a great idea to do them as muffins! I loved the frosting! :)
ReplyDeleteI was worried about it being too gingery, too. I was very happy to find that it was just fine. I loved the chocolate chunks!
ReplyDeleteMMMMMMMMMMMM!!!! Muffins. Nice bake. They look good.
ReplyDeleteGreat idea to make muffins with this recipe - will have to try that next time!
ReplyDeletegood idea to make muffins. i liked the frosting but did like the gingerbread plain a tad better.
ReplyDeleteI think all you can eat at a salad bar is always OK. Next time you should make the frosting. It was easy and good.
ReplyDeleteAs everyone else said, it was a great idea to make muffins! Much easier to deal with than a big cake. I think they look great!
ReplyDeleteAs everyone else said, it was a great idea to make muffins! Much easier to deal with than a big cake. I think they look great!
ReplyDeleteYou're not the only one that thought the spice was a bit much...I thought the same thing, but I think we're in the minority...everyone else loved this. Great job with the muffins...perfect portion size!
ReplyDeleteI agree that the chocolate mellowed the spices, but I like my gingerbread spicy, so for me that wasn't so good. Love your muffin idea.
ReplyDeleteNancy
Oh great, muffins! Leaving out the fresh ginger doesn't seem to matter - we always used to use powdered ginger only. Thanks for stopping by my blog.
ReplyDeleteThe muffins were a good idea. You could frost the muffins themselves to retain the chocolate.
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