Baking gingerbread for stress relief is my favorite Holliday-time activity! I’m sure like me, you find the process of baking can be incredibly therapeutic, and this gingerbread recipe, with its delightful aroma and creative decorating opportunities, makes it even better.
Here’s why baking gingerbread can be a great stress-reliever:
- Mindful Engagement: The act of measuring ingredients, mixing, and decorating engages your mind fully. Focusing on the task at hand helps distract from stressors and promotes mindfulness.
- Creative Outlet: Decorating gingerbread can be a canvas for your creativity. Whether it’s making this delicious and classic Gingerbread, or making gingerbread cookies, people, houses, or simple shapes, decorating with icing and candies allows for artistic expression and a break from everyday routines.
- Aromatherapy: The warm, comforting scent of gingerbread baking in the oven can instantly lift your spirits. Aromas have a powerful effect on our mood, and the smell of ginger and cinnamon can be incredibly calming.
- Sense of Accomplishment: Baking offers a tangible result. Seeing your gingerbread creations come to life, beautifully or simply decorated and ready to share, brings a sense of accomplishment and pride, which can boost your mood.
- Sharing Joy: The joy of giving homemade gingerbread as gifts or sharing it with family and friends can elevate your mood and deepen connections. It’s a wonderful way to spread happiness and feel a sense of belonging.
I always think the process matters more than perfection. I enjoy the journey of baking, decorating, and sharing these delightful treats—it’s not just about the end product, but the experience itself that brings joy and stress relief.
A Quick History of Gingerbread:
The roots of gingerbread trace back centuries, emerging in Europe during the 11th century. Initially, it was a delicacy reserved for special occasions and often associated with religious festivities. Crusaders returning from the Middle East brought spices like ginger, cinnamon, and cloves, transforming simple bread recipes into flavorful delights. Queen Elizabeth I is credited with the idea of gingerbread men, popularizing the sweet and spicy treats during her reign.
Joy of Giving Gingerbread as Gifts:
The act of gifting small gingerbread loaves embodies the spirit of the season. Handcrafted with care and affection, these delightful treats are more than just baked goods; they are a symbol of love and thoughtfulness. Sharing these homemade delights spreads joy, evoking nostalgic memories and fostering connections. This recipe makes 8 Nutcracker cakelets if you have the pan (this LINK will take you to Amazon for the cakelet pan, as an Amazon Associate, and I may earn on qualified purchases).
Baking Life Better, One Recipe at a Time:
Baking gingerbread from scratch isn’t just about creating delectable treats; for me, it’s a therapeutic experience. The aroma of spices mingling in the air, the rhythmic mixing of ingredients, and the anticipation of tasting the finished product – these moments offer solace and a sense of accomplishment. In this way, gingerbread becomes a comforting ritual, and a way for us Bakers to unwind as well as spreading happiness to those who try it.
Gingerbread
Notes
You’ll need:
- 12-cup bundt pan
- or you can use two 6-cup loaf pans
- or use the Nutcracker Cakelet pans twice
- Large bowl
- medium saucepan
- hand whisk, or wooden spoon
- Baking spray with flour
Ingredients
- • 2 ¾ cup (360g) all-purpose flour
- • 2 tsp baking powder
- • ½ tsp kosher salt
- • 4 tbsp ground ginger
- • 1 tbsp ground cinnamon
- • 2 sticks plus 2 tbsp (250g) unsalted butter, softened
- • 1 ¼ cups (250g) dark brown sugar
- • 1/3 cup (120g) molasses (not black strap)
- • 1/3 cup (80g) stem ginger – finely chopped (stem ginger in the syrup, drained – or you can use crystallized/candied ginger)
- • 3 large eggs
- • 1 ¼ cups (300ml) whole milk, warmed to about 100°F
- • 2 tsp baking soda
Instructions
- Preheat your oven to 320°F (160°C). Using baking spray with flour, spray your pan lightly. (avoid the spray collecting in the details of your pan)
- In a medium bowl, sift together 2 ¾ cup (344g) all-purpose flour, 2 tsp baking powder, ½ tsp kosher salt, 4 tbsp ground ginger, and 1 tbsp ground cinnamon. Set this aside.
- In a medium saucepan, add 2 sticks plus 2 tbsp (250g) unsalted butter, softened, 1 ¼ cups (250g) dark brown sugar, and 1/3 cup (110g) molasses (not black strap). Heat gently until butter is melted, stirring until homogenous and sugar is melted. (the butter might separate to the top, it’s fine. I just keep stirring and it usually emulsifies).
- Once melted, remove from the heat, and add the 1/3 cup (80g) stem ginger – finely chopped, stir until combined.
- Pour this melted mixture into your dry ingredients. Mix until all dry bits are gone.
- Beat in the 3 eggs, one at a time. Add 1 tsp of vanilla and stir until combined.
- In a 2 cup measuring pitcher, add 2 tsp baking soda to 1 ¼ cups (300ml) whole milk, warmed to about 100°F, stir, and slowly pour into the batter mixture, and gently whisk until smooth.
- Bake:
- Pour the batter into the prepared pan(s) and tap lightly to remove any large bubbles and make sure the batter is in all of the details of your bundt pan. Bake for approximately 30 minutes or until it springs back when lightly touched.
- Cool and Serve:
- Allow the gingerbread to cool in the pan for about 10 minutes before removing from the pan(s) and transferring it to a wire rack to cool completely.
- This gingerbread can be enjoyed as is or paired with whipped cream, icing, or a dusting of powdered sugar.
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