kalanamak Posted January 29, 2011 Share Posted January 29, 2011 In a hectic, last minute cookie bake, I set out the spices for my son to measure, and I grabbed the mustard powder rather than the ground ginger. They are baking. Shall we take bets on whether they will be edible? Quote Link to comment Share on other sites More sharing options...
Jean in Newcastle Posted January 29, 2011 Share Posted January 29, 2011 Ooooh. Shall I tell you about the mustard mashed potatoes I made once by accident? Only in my case, I didn't know that I'd done it and took a big bite with no warning of what it would taste like!:svengo: Quote Link to comment Share on other sites More sharing options...
Pink Fairy Posted January 29, 2011 Share Posted January 29, 2011 Yum! Maybe you could add some mayo frosting. :D Quote Link to comment Share on other sites More sharing options...
nmoira Posted January 29, 2011 Share Posted January 29, 2011 (edited) Did you use molasses? If so, you just might be surprised. Try with a confectioner's sugar glaze. ETA: I put mustard powder, pepper, and coffee in my gingerbread. Edited January 29, 2011 by nmoira Quote Link to comment Share on other sites More sharing options...
kalanamak Posted January 29, 2011 Author Share Posted January 29, 2011 Did you use molasses? If so, you just might be surprised. Try with a confectioner's sugar glaze. I used Black Strap and they are DELICIOUS....but I'm limiting kiddo to one, in case it is tough on guts. Hubby is making rising squeals (guinea pig sounds) as he eats them off the drying rack. Quote Link to comment Share on other sites More sharing options...
nmoira Posted January 29, 2011 Share Posted January 29, 2011 I used Black Strap and they are DELICIOUS....but I'm limiting kiddo to one, in case it is tough on guts. Hubby is making rising squeals (guinea pig sounds) as he eats them off the drying rack. :hurray: Quote Link to comment Share on other sites More sharing options...
Rosie_0801 Posted January 29, 2011 Share Posted January 29, 2011 FYI, it's ok to put satay sauce in scones. Funny the things that work... Rosie Quote Link to comment Share on other sites More sharing options...
kalanamak Posted January 29, 2011 Author Share Posted January 29, 2011 ETA: I put mustard powder, pepper, and coffee in my gingerbread. We love gingerbread. What is your recipe!!!!???? Quote Link to comment Share on other sites More sharing options...
nmoira Posted January 29, 2011 Share Posted January 29, 2011 (edited) We love gingerbread. What is your recipe!!!!???? I usually make this w/o the chocolate chips and topping. I have also substituted these spices into a somewhat healthier generic gingerbread recipe to good effect. It's also nice w/o the chocolate and with sliced apples placed on the bottom of the pan for an upside down cake effect. This is from the Chez Piggy Cookbook. Chocolate Chip Gingerbread --------------------------------------- 1-1/4 c flour 1/4 t baking soda 3/4 t coarse salt 3/4 t ground ginger 3/4 t ground cloves 1/2 t cinnamon 1/4 t dry mustard 1/4 t freshly ground black pepper 1 T instant coffee or King Arthur espresso powder (or 1/2 cup very strong coffee, omit the water... I use the espresso powder) 1/2 c boiling water 1/2 c molasses 1/4 c unsalted butter 1/4 c brown sugar 1 egg 1/2 c semisweet chocolate chips 1/2 c white chocolate chips (I've never used these, only semisweet) Topping 3 oz semisweet chocolate 1 T unsalted butter Directions: Preheat oven to 350F. Grease 6 cup loaf pan or hugelhopf pan and dust with breadcrumbs. Combine the dry ingredients (except for the chocolate and brown sugar). In another bowl, combine coffee, water, molasses and let cool. In a large bowl, cream butter and brown sugar and beat in egg. Alternate adding the molasses and the flour mixture to the egg mixture. Add chocolate chips. Pour into prepared pan. Bake 45 minutes, until wooden skewer comes out clean of batter (there might be chocolate). For topping, melt, mix, drizzle. I've also made individual servings in mini-loaf pans. Edited January 29, 2011 by nmoira omitted word Quote Link to comment Share on other sites More sharing options...
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