Pepparkakors

This week, the Baking Bible bake-through project is working on something that sounds (to me) Dutch, but tastes like a gingersnap. It’s definitely not pepernoten. It’s definitely not speculaas. It’s definitely not gingerbread. ¬†Quite gingery, with the other spices fading a bit into the background as supporting actors.

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Molasses Crumb Cakelets

Well, this post isn’t going to be very exciting. I made these first thing in the morning on Canada day, which was… *checks calendar* 2 weeks ago, on Wednesday. I must have been half asleep (or distracted?) when I made them, because I took a grand total of 2 pictures, neither of which were very interesting.

This is a pretty straightforward recipe. First, mix oil, sugar, and flour together. Reserve some of that for the “crumb” topping. Then add molasses, water, baking soda, and maybe some other stuff (I don’t remember).

Quick and easy batter
Quick and easy batter

Mix it up, and pour it into mini muffin pans. It’s supposed to go into a total of 48 mini muffin cavities, but I only had enough pans to get to 36. It seemed to work out OK, if a little over-full.

Full pans
Full pans

Next step is to sprinkle the reserved oil/sugar/flour mixture on top of the batter. Then, into the oven. See? Quick and easy!

I brought these, along with some burgers, to the Thursday BBQ at work. They went over surprisingly well. Everybody thought I had undersold them. After the lunch group had their fill (6 people, so I can’t blame them for not consuming the whole batch), I wandered around the dev department and handed them out to my teams, and they all disappeared. I was surprised because I honestly wasn’t really a big fan. I found them to be not terribly flavourful, and the crumb topping didn’t add the texture I was hoping for. They were pretty¬†homogeneously soft. I’m wondering if the topping could be improved either by using butter instead of oil, or by sprinkling it on a cookie sheet and baking it separately, before sprinkling it on top of the cakelets. Or maybe I just underbaked the whole thing, and my topping would have crisped up if I baked the cakelets a little longer.