New York Times
Dark Molasses Gingerbread With Whipped Cream
Author:Kim Severson
10 Ingredients
1 hour
This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious. Whipped cream is an easy topping, although dulce de leche or another warm, caramel-y sauce takes it to a special place. But it’s also kind of nice plain, wrapped in waxed paper and tucked inside someone’s lunch.
Serves
1
Serves
1
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