I think we can all agree that the holidays are terrific, food-wise. Carry the feeling of eating too much deliciously-spiced food with you into the joyless polar vortex that is January with this moist gingerbread cake.
I’m always trying to remember which gingerbread cake recipe is the one I like, which is the good one that is warm and sticky where the spices blend together and the whole thing does not taste like a jar of molasses. The answer is: this one. This is that perfect gingerbread recipe.
Gooseberries are one of those what-on-earth-do-I-do-with-those? ingredients. They look like grapes but with thicker skins and have the interior of a passion fruit. Gooseberries are tough and tart and usually end up in preserves. I met someone who eats them plain like grapes, and now I do the same. However, blended with sugar and a soft berry, they made a great crisp. Yesterday I made a Raspberry-Gooseberry Crisp. Recipe below. Continue reading →