Monday, December 17, 2012

gingerbread skillet cookie cake thing

This post is way overdue, and is way more "crisp fall" than "snowy Christmastime." But I want to get it posted anyway.

Back in the fall, Sam was away for a couple of nights and I needed some sort of edible comfort (the way one does in these situations), and I found this recipe. It was amazing - a banana bread - chocolate chip cookie - cake hybrid, all done in a cast iron skillet (my fave). (You don't need a cast iron skillet, it's just cool.) So then I was thinking one day, I want that concept but with a ginger molasses cookie. So I did a bit of experimenting and figured it out. It tastes like the Starbucks cookies. I know it's Christmas time now and you're baking every other thing, but file this one away for next fall. It's really good.


1/2c butter
1c brown sugar
1 egg
1/4c unsulphered molasses
1 mashed banana
2t ground ginger
1t cinnamon 
1/2 t cloves
1/4 t salt
2c flour
1t baking soda
granulated sugar

Preheat your overn to 350°. Melt the butter in your cast iron skillet (or a medium saucepan, or in a bowl in the microwave). Turn off the heat and whisk in the brown sugar, then the egg, then the molasses, banana, ginger, cinnamon, and cloves. You can sift together the flour, baking soda, and salt if you like, but you don't have to. Stir them into the batter. If you're not using a cast iron skillet, grease an 8x8 pan and pour the batter into it. Either way, sprinkle sugar over the top and put it in the oven for about 20 minutes. It should still be soft, but not completely raw in the middle. It tastes amazing when it's still warm and you have ice cream with it, just so you know.


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