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Multi-Pepper Gingerbread |
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Serves: 9 Print this RecipeI grew up enamored with gingerbread. To my peewee palate it was mind-blowing compared to tamer, sweeter cakes. As I have matured, either gingerbread has gotten meeker or my taste buds have coarsened, because my childhood thrill goes unrealized with every gingerbread I try. All this has brought me to this version, which spikes a traditional gingerbread with black pepper and chiles. At last, nostalgia and innovation meet. No-stick spray oil 1 (16-ounce) package gingerbread mix 1 teaspoon ground black pepper 1/2 teaspoon ground chipotle hot peppers 1/8 teaspoon ground red cayenne pepper 2 teaspoons spicy brown mustard 1 egg, large or extra-large 1 1/4 cups apple juice Heat the oven to 350°F. Coat the interior of an 8- by 8-inch baking pan with oil. Mix all of the remaining ingredients in a large bowl until well blended and the consistency of lightly beaten cream. Scrape into the prepared pan and bake until a tester inserted into the center comes out with a moist crumb clinging to it, about 35 minutes. Cool on a rack until the pan is comfortable to the touch. Remove from the pan and set on a cooling rack to cool the rest of the way before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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