top of page

National Gingerbread Day

You don't have to wait until the fall ya'll to celebrate this sweet treat.


According to nationaldaycalendar.com, "Gingerbread is a sweet food that typically uses honey or molasses rather than just sugar and is flavored with ginger. The term "gingerbread" originally referred to preserved ginger, later referring to a confection made up of honey and spices. Gingerbread foods range from a soft, moist loaf cake to something closer to a ginger biscuit. 


It is believed that gingerbread was first brought to Europe in 992 by an Armenian monk. He lived there for seven years teaching gingerbread cooking to the French priests and Christians until his death in 999.


In the 17th century, gingerbread biscuits were sold in monasteries, pharmacies and town square farmers markets. During the 18th century, gingerbread became widely available."


5 Gingerly Facts

  1. Ginger can be traced back to the 11th century when monks experimented with spices, where ginger was used to make a molded cake.

  2. Gingerbread during Medieval was served as a sweetmeat at the end of a meal to help with digestion of food.

  3. It is said Queen Elizabeth I (September 7, 1533 - March 24, 1603) served her guests miniature gingerbread versions of themselves. 

  4. Gingerbread houses seemed to have originated in Germany during the late 16th century and became popular in Europe during the 17th century.

  5. Cutout gingerbread was was used to teach children the alphabet during the 17th century.


In honor of today, here's a few ways you can pay homage:

📍Make a batch of Gingerbread cookies

📍Add Gingerbread syrup to your Hot Chai tea latte

📍Try this recipe: PEAR-GINGERBREAD CAKE

INGREDIENTS

  • 1/3 cup (75 mL) plus 1 tbsp (15 mL) vegetable oil, divided

  • 1 can (29 oz or 540 mL) pear halves

  • 1 pkg (18.25 oz or 510 g) spice cake mix

  • 2 tsp (10 mL) ground ginger

  • 3   eggs

  • 1/2 cup (125 mL) molasses

  • 1/2 cup (125 mL) caramel sauce


DIRECTIONS

  1. Brush Stoneware Fluted Pan with 1 tbsp (15 mL) of the oil using Chef's Silicone Basting Brush. Drain pears using medium Stainless Mesh Colander; blot pears dry with paper towels. Using Utility Knife, slice four of the pear halves lengthwise into quarters for a total of 16 slices. Arrange pear slices in a circular pattern over bottom of pan. Place remaining pears in Manual Food Processor; cover and pump handle until smooth. Spoon pear puree into (1-cup/250-mL) Easy Read Measuring Cup; add enough water to puree to measure 1 cup (250 mL).

  2. In large Bamboo Fiber Mixing Bowl, combine cake mix, ginger, pear mixture, eggs, molasses and remaining 1/3 cup (75 mL) oil; whisk until well blended using Stainless Whisk. Slowly pour batter into prepared pan. Microwave on HIGH 10-12 minutes or until wooden pick inserted near center comes out clean. Carefully remove pan from microwave using Silicone Oven Mitts; cool cake in pan 10 minutes.

  3. Center Simple Additions® Large Round Platter over pan and carefully invert; remove pan. Drizzle sauce over cake.


Yield: 16  servings


Nutrients per serving:

Calories 260, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 15 mg, Sodium 240 mg, Carbohydrate 45 g, Fiber 1 g, Protein 2 g


Your Pampered Chef Cook’s Tips:

To bake in a conventional oven, preheat oven to 350°F (180°C). Prepare batter as directed; bake 40-45 minutes or until wooden pick inserted near center comes out clean.


CHEF’s SILICONE BASTING BRUSH #1755

TUBE CAKE PAN #101110

STAINLESS MESH COLANDER #2797

UTILITY KNIFE #100842

MANUAL FOOD PROCESSOR #2593

EASY READ MEASURING CUP SET #100193

BAMBOO FIBER MIXING BOWL #100186

STAINLESS WHISK #2475

SILICINE OVEN MITTS #100198

SIMPLE ADDITIONS LARGE ROUND PLATTER #100106


Don't have this item on hand, don't panic. Pick it up here⬇️


ACTION STEP: This warm, spiced microwave cake is crowned with pears and finished with our butterscotch rum sauce for a special treat, so invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:


0 views0 comments

Comments


bottom of page