Baby showers are strange and wonderful parties. There is, to be certain, lots to celebrate, but it felt a bit strange that my little bun sat snugly in my belly all Sunday afternoon as we prematurely celebrated her homecoming.
I am quite certain she enjoyed it, however. The food and treats were spectacular. Our friends and loved ones were adoring and brilliant. There was lots of love in the air and the new babies present were full of vim and vigor– little windows into our sunny future.
While I was told to sit back and relax on the day of the shower, that was just a ridiculous request. And, besides, I like to bake and cook. It relaxes me and I firmly believe my little one reaps the benefits of a relaxed mother who regularly bathes in the glorious aromas of an active kitchen. Speaking of which, I decided the smell of homemade gingerbread baking in the oven comes darn close to the heavenly scent of a freshly baked loaf of bread. My house smelled reminiscent of holidays and childhood. Gingery. Earthy and Sweet. It was beyond lovely.
And, while I’ve previously baked gingerbread, I will admit to past failures. Sometimes, the gingerbread was too hard. Sometimes, it was too sweet. And, on several occasions, the balance of ginger, cinnamon, and sugar was just not right. This recipe, however, was ideal. I knew it would be for two reasons. First, it is the recipe from Tartine, which is a wonderful bakery in the Mission District of my hometown of San Francisco. Second, I managed to taste test it first when dear A brought me several fresh pieces of gingerbread during a high-powered baby store consignment trip we took recently. Many thanks to A for the introduction and for allowing me to borrow the Tartine cookbook. It’s a must-buy! If I could go back in time, I might even add it to my baby registry. I do believe I read somewhere that growing babies deserve many such wonderful treats.
If you are doubting the veracity of the above statement, here is the proof. My little bun is doing her best to get a hold of that freshly baked and glazed gingerbread. Indeed, she edges closer to the counter everyday. She is bound to like sweets as much as her mother.
Tartine Gingerbread
Dough
3 and 3/4 cups all-purpose flour
1 tablespoon cocoa powder
4 teaspoons ground ginger
1 and 1/2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1 teaspoon salt
1 and 1/4 teaspoons black pepper, freshly ground
1 cup unsalted butter, at room temperature
3/4 cup plus 2 tablespoons
Granulated sugar 1 large egg
1/2 cup blackstrap or other dark molasses
2 tablespoons light corn syrup
Glaze
1 cup confectioners’ sugar
2 tablespoons water
To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside. Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and mix well.
Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated. Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick liner.
Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them.
If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3 inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking.
Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depending on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.
While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and water until smooth.
When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it. Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. The cookies will keep in an airtight container in a cool place for about 2 weeks.
Oooh I love baby bump peeks! And gingerbread…the holidays are right around the corner and I cannot wait until the air is filled with the sweet smell of gingerbread!
I am so glad you made this! I have been eyeing this recipe ever since I got the Tartine cookbook. I love, love the smell of gingerbread. And, I’m with you –even when I am sick, baking is my cure/relaxer. Glad you had a wonderful shower!
Oh what a great recipe, I haven’t had gingerbread in so long due to past bad experiences…however this looks very good! So glad you had a lovely baby shower! Hope your well
xox Eva
this sounds like the ideal holiday treat! glad you enjoyed baby fesitivities!
I must say both the bump and the bread look spectacular! Since I am well past having my own bump once again, I will have to settle for the bread. And just my luck, I love gingerbread! Take care.
Oh these look great! Glad you and baby both enjoy them!
Oh! This brought back memories of trying to roll out Christmas cookie dough with big pregnant belly getting in the way. I had to nudge my hip up on the counter to hold the sheets of wax paper in place. I hope you are still feeling well.
So cute!! Love the ginger bread and the stripes.
So delicious looking! That is such a wonderful holiday treat.
Cheers,
Rosa
Aw, cute bump! We are actually having our baby shower and baby welcoming ceremony at the same time – post birth. It’s a little weird but this way my family from out of town can just make one trip and get to meet the baby. I guess there are no rules! But it does mean that we have to buy a lot more now and register for stuff we’ll need later. Sigh
Fantastic! I really love your recipes and your writing. I will certainly give this one a try. And what a treat to see your growing belly! I am celebrating with you from afar
Baby showers are interesting – we ended up have a couples shower as it felt odd to me to exclude Brian, but this time around I probably won’t be so picky ( : Your gingerbread sounds and looks lovely – I made some a couple of weeks ago with Guinness, lots of molasses, fresh ginger and plenty of spice. It was very good and moist, but spicy! and strong! Everyone seemed to like it, but I would like a bit more balanced flavor… I have a mental block in using black pepper in desserts, though I’ve never tried it. This looks like a perfect recipe to get over it with – love your bump!! xo
Ohh baby looks stylish in horizontal stripes! I, too, love gingerbread and regularly have strong cravings for it, though I’ve never come across a version like yours. Aside from gingerbread houses, men, women and children (and cats, as we’re so inclined), the only other kind I’ve made is more of a dense, moist, incredible cake. Yours is calling, and the oven is empty…
Cheers,
*Heather*
I love gingerbread but have never had it in a square form – always a quick loaf kind of thing or cookies. I’ll be making this soon (maybe for a sleep over Halloween party I’m having this weekend). Total yum!
I’m definitely going to have to try this for the holidays- it looks super yummy!
Cute baby bump by the way
Glad the shower went well and love to see the baby bump XD. This gingerbread looks really delicious. Wish I had a piece for a snack.
I am soooo making this today…
I’m glad to see that you’re not following your carb rule too tightly. Gingerbread is one my of my favorite scents. It makes homes so warm and inviting.
I hope the final semester (I think that’s where you’re at) are going well.
Be well.
I’m glad to see that you’re not following your carb rule too tightly. Gingerbread is one my of my favorite scents. It makes homes so warm and inviting.
I hope the final semester (I think that’s where you’re at) are going well.
Be well, Robin.
Very cute belly you have there…. And I must imagine it is a happy belly too with those tasty gingerbread! I am a huge fan of Tartine – their cookbook is an inspiration.
Gingerbread smells so good around holiday time, along with the pine-y sent of the Christmas tree. And mulled apple cider. This looks like a great recipe and I’ll have to try it. Thanks.
wow! I am salivating! love your gingerbread, they look amazing!
Lovely choice for your own baby shower! I love checking back in and seeing how you’re doing.
The time is perfect for gingerbread. I’ve been thinking a lot about comfort foods lately. And being warm. And snug. Judging from how adorable your baby bump is, I can only imagine how adorable the little bun will be.
You know I’m a gingerbread fiend, but this more cookie type hasn’t been in my repertoire — yet!
Thes look crazy delicious with that glaze. Thank you for sharing the recipe and the lovely post. And have you heard about this:
http://www.willbakeforfood.com/
Check it out and pass it on to any Seattle bloggers who might be interested !
ooh! i’ve made this gingerbread, and i love it, also!
almost as much as the bump, anyway
Sounds like a memorable baby shower moment, so sweet and heart warming
Sawadee from Bangkok,
Kris
Thanks for another peek! The homemade gingerbread sounds delicious. It’s already getting me in the mood for the holiday festivities, and I have high hopes this year.
[K]
yum! yum!
like the belly peeking out in the picture.
The gingerbread is beautiful. I wish I had some right now.
First of all congratulations on your banner. I refuse to take pictures of my hands because I always think, “my nails should look nice, and they don’t”
Also, lovely recipe. Gingerbread should not only be baked during Christmas time!
very cute baby bump sneak!
This gingerbread looks great. I like this thick gingerbread cookies when i get it, not such a fan of the crisps. This looks soo good. I really enjoy the look of the glaze as well.
Oooo awesome recipe! Haven’t made any gingerbread yet but this recipe is perfect for the windy rainy day we are having. (and I have the ingredients!) Ur baby bump is adorable – that pic is a keeper!
Oh you know the holiday season is coming when you see gingerbread. I am a huge fan of gingerbread, hard, soft, all kinds. This looks really good. Glad you could enjoy your shower. I love to host them
I love Tartine in the Mission and gingerbread! Thanks for sharing the recipe! Gosh it seems like just yesterday that you announced your pregnancy, and now she’s almost here! I can’t wait to see a picture of your darling girl.
Sounds lovely, all of it! Love your belly glimpse. Ahhh, I miss my bump, isn’t that funny?
Very nice.
I’m reaching for my copy of Tartine now. I’m going to have to try this gingerbread. Sounds fantastic. Your little bun is looking very cute, and I bet she loved the smell of the baking gingerbread!
I love this post! The gingerbread looks great and the bump is adorable! Hooray times two!!
The bread looks wonderful!! and I love the baby bump
if i dont have a mold, plaque, etc. would it work to just cut the dough into squares and place onto a baking sheet?
thanks!
Allana, Thanks for your question. Cutting the dough into shapes or squares would work perfectly! Good luck and happy eating! xo
Hi! I made these yesterday, and they are absolutely delicious, easy to handle, lovely to freeze (and even tasty frozen)! This is a must-make for our house now. I will certainly be thinking of you in these next days of adventure! I hope your experience is beautiful and wonder-full!
Judy, so glad you enjoyed them! xo
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