Chocolate Chip Gingerbread

Ever since I was little, I’ve always been an over-the-top organizer. I keep my clothes arranged by season, color, and style…. my shoes are kept the same way. Every six months I go through my closet and discard items that are past their prime, worn/stained beyond repair, and anything that is clearly out of my age range.

Cut off shorts were discarded years ago. Thank goodness.

I’m on the brink of driving J and the kids insane with my constant organizing and rearranging of the kitchen. I’m simply trying to find the best and most productive locations for everything, which includes putting frequently used food items in glass jars that are clearly labeled.

Clearly. Labeled.

“Mom, where are the chia seeds for my smoothie?”

In the jar. Labeled. Right in front of you. Organized with the mini blender, flax seeds and protein powder for your smoothie as well. Which are….wait for it…..clearly labeled.

Apparently I’m the only one that finds that amusing….

Anyway, given my long term habit of needing order amongst my things, I was highly intrigued when I read about the latest organizational phenomenon circling the web these days – the KonMari method of keeping your clothes folded and perfectly tidy. I’m not sure how I feel about folding versus hanging. But if you’ll excuse me I have some work in my closet I need to attend to…….

Chocolate Chip Gingerbread – adapted from Williams Sonoma

  • 2 1/2 cups plus 2 tbs. all-purpose flour
  • 1/2 cup natural cocoa powder, plus more
    for dusting
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. freshly ground pepper
  • 1 package (12 oz.) miniature semisweet chocolate chips
  • 12 tbs. (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 cup dark molasses
  • 1 cup very hot water

Position a rack in the middle of an oven and preheat to 350°F. Butter and flour a 10-cup Bundt pan.

In a bowl, whisk together the 2 1/2 cups flour, the 1/2 cup cocoa powder, the baking soda, ginger, cinnamon, allspice, cloves, nutmeg and pepper.

In another bowl, toss the chocolate chips with the 2 tbs. flour.

In the bowl of an electric mixer, beat together the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Reduce the speed to medium and add the eggs one at a time, beating well after each addition.

In a 4-cup glass measure or a bowl, whisk together the molasses and hot water. Reduce the mixer speed to low and add the flour mixture alternately with the molasses mixture in 3 batches, occasionally scraping down the sides of the bowl with the spatula and beating just until well blended. Fold in the chocolate chips.

Transfer the batter to the prepared pan. Bake until the cake begins to pull away from the sides of the pan and is firm to the touch, 55 to 60 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 20 minutes. Invert the cake onto the rack and let cool completely.

To serve, lightly dust the cake with cocoa powder and cut into wedges.


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