TWD: Fresh Ginger and Chocolate Gingerbread

have to start implementing better planning for TWD. As it is, I've been leaving it for the day before and then something gets scheduled and I don't feel like baking at the end of the day. This is why I missed last week. I had all of the ingredients too. Here I am again, posting last minute. So that will be a goal for the new year. To start baking the weekly selections ahead of time, leaving me plenty of time to post about it.





I have to admit that I wasn't overly excited about this week's selection. I'm not a huge fan of gingerbread, although I am a fan of ginger. Love it! Gingerbread cookies are okay, but I can easily pass them by. But I already missed last week and I don't want to get too far behind, so on with the show.

I was really surprised at how light the batter was. It was like whipped cream - smooth, light & fluffy.

And the end result wasn't any different. Very light and moist. Oh, and chocolate + gingerbread = yum. I really like this cake. It was very easy to make too. Dorie, I will never doubt you again.

We can thank Heather of Sherry Trifle for this week's selection. And to think I almost passed on this one. Thanks Heather! You can find the recipe on her site and on p. 212 in The Book. Read about what other bloggers are doing here.



Next week: World Peace Cookies

TWD: Savory Corn and Pepper Muffins

This week we made Savory Corn and Pepper Muffins. I was looking forward to a savory recipe for a change. I think I've been on a sugar high for the past month (not that that's entirely a bad thing).



This recipe is full of good things. Fresh corn, jalapeno pepper, red bell pepper, cilantro and chili powder. I cut the sugar in half. My parents are from the south and we like our cornbread unsweetened. I could tell I was going to like these muffins by the smell of the batter alone.


And I was right. Delicious! With all of those great ingredients, there are so many layers of flavor. They're spicy, but not spicy hot. Perfectly balanced. I had two today with a salad for lunch. I'm going to freeze the rest for the next time I make chili, stew or soup.

Thanks goes to Rebecca of Ezra Pound Cake for picking this week's recipe. You can find the recipe on page 6 of The Book or at Rebecca's site. Be sure to visit other bloggers to see how they liked these muffins!