This is the time of year when everyone needs a recipe for easy gingerbread in their back pocket, because Christmas = Gingerbread. And while I am always so impressed by everyone who has the talent and patience to make gingerbread men and gingerbread houses, in my kitchen the gingerbread comes in old-fashioned classic form. Soft, warm, dusted with powdered sugar and ready in a jiffy for when you need just one more dessert. And at this time of year, who doesn’t need one more dessert? Let’s make gingerbread!
So, we’ve all got ’em from time to time. Bananas that were once a bright and cheery yellow that are now a droopy, speckled brownish. I usually automatically turn to my tried and true recipe for banana muffins, but every once in a while I throw caution to the wind, banana-wise, and I try something different. In this case, baby banana gingerbreads dusted with a little powdered sugar.
Well, tis the season for sure! And while I am always ready for the next gorgeous chocolate dessert, here and there I like to settle down with a cup of tea and something, well, not chocolate. A cup of holiday tea with a friend, a snowy Sunday morning, even taking a break from wrapping the umpteenth present (and where IS that emergency roll of scotch tape that I KNOW I have somewhere?)…all perfect times to have one of these sweet and perfect gingerbread muffins.
Well, we knew it was going to happen. It’s officially fall. Which means summer is officially over. Which means we officially need some nice fall comfort food. Which means gingerbread pancakes with buttered apple topping. Because what could be more fall-like than gingerbread and apples?
Okay, there are SO many reasons why I love these cupcakes, and one particular reason that I am discussing gingerbread in what is not usually gingerbread season. First and most importantly, the cupcake part is a light, spicy, molasses and ginger bundle of wonderfulness. And the frosting. I barely have words for the frosting. Okay…hereRead More & Get the Recipe