{"id":5349,"date":"2013-11-19T16:27:07","date_gmt":"2013-11-19T22:27:07","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5349"},"modified":"2013-11-19T16:27:07","modified_gmt":"2013-11-19T22:27:07","slug":"gingerbread-with-cream-cheese-glaze-and-candied-ginger","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/11\/19\/gingerbread-with-cream-cheese-glaze-and-candied-ginger\/","title":{"rendered":"Gingerbread with Cream Cheese Glaze and Candied Ginger"},"content":{"rendered":"

During Top Chef season 5, I absolutely loved Carla Hall. \u00a0I thought she was the sweetest chef to ever grace the show, and her quirkiness was so endearing. \u00a0She seemed like someone I’d like to cook with, unlike some of the people on the show. \u00a0She’s now on The Chew, a daytime foodie talk show that I almost never watch, mostly because if my television is on when my kids are awake we are watching Jake and the Neverland Pirates, Peppa Pig or Umi Zoomi. \u00a0I happened to catch a part of an episode recently where she made gingerbread sandwiches, a gingerbread loaf with a couple of different fillings, lemon cream cheese and a cranberry compote. \u00a0The next day I bought the necessary ingredients. \u00a0But it took me a while to actually make the gingerbread. \u00a0I finally got around to it this week.<\/p>\n

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This gingerbread isn’t sweet. \u00a0There’s no sugar other than what’s in the ginger beer and the molasses. \u00a0It’s very spicy and dense, so it pairs well with the light and sweet cream cheese glaze. \u00a0The candied ginger provides texture and makes the mini muffins especially lovely. \u00a0While this wasn’t what I was expecting when I made this bread, it is a nice cold weather treat and would be perfect paired with hot chocolate and eaten in front of the fire. \u00a0Have I mentioned that it’s 76 here with 80% humidity? \u00a0I won’t be sitting in front of a fire anytime soon, but if your weather permits it, please sit in front of a fire and drink hot chocolate for me.<\/p>\n

I ran into some issues when I made this bread, so be warned. \u00a0If you go to The Chew’s website and follow the instructions for this bread without reading the comments you will be a sad and sorry baker. \u00a0And possibly an angry baker, if you’re anything like me. \u00a0Shouldn’t they have people whose job it is to read and test the recipes they post on their site? \u00a0 After mixing up the batter I thought that it looked like an awful lot for one 9 inch loaf pan (which is what the original recipe calls for). \u00a0So I filled my pan about 3\/4 full and still had a ridiculous amount of batter left. \u00a0I could have easily filled another loaf pan, but instead opted to make some mini muffins. \u00a0Then I looked at the comments and realized that almost every person complained about the same thing, way too much batter for 1 loaf. \u00a0I still had some batter left over, but had made such a mess of my kitchen by this point that I didn’t want to get another thing dirty. \u00a0Remember to ALWAYS read comments on a recipe before you make it. \u00a0I’m glad I read them before pouring all the batter into one pan. \u00a0It would’ve been a disaster.<\/p>\n

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\u00a0Gingerbread with Cream Cheese Glaze and Candied Ginger<\/h3>\n

From Carla Hall on The Chew<\/a><\/p>\n

Makes 2 9-inch loaves or 1 9 or 10-inch loaf and 24 mini muffins<\/p>\n

Ingredients<\/em><\/p>\n

For the Gingerbread<\/p>\n