Did your pulse quicken when you read that title? For those of you who enjoyed Matthew Mead's Holiday magazine (December, 2006), you well know how wonderful he is at delivering holiday style. Although another Holiday magazine would be the perfect gift to bring you, I have the next best thing. Over at Matthew's website, he has served up delicious and beautiful holiday fare as only he can do.
Here is a sneak peek at some of what you will find:
There is also a winter flip book and you can access the entire e-zine with a membership to the site. Also, enjoy a browse through his past editions for endless inspiration for every season.
Oh, and how could I forget? Have you ever paired chocolate with gingerbread? Lucky for us, Matthew has; and he shares his recipe for the chocolate gingerbread cake you see in the collage above. Enjoy it all, and don't forget the whipped cream!!
Chocolate Gingerbread Cake
Makes 12 servings.
Prep Time: 10 minutes
Cook Time: 40 minutes
INGREDIENTS
2 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tablespoon Ginger, Ground
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Cinnamon, Ground
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 egg
1 cup boiling water
DIRECTIONS
1. Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl. Set aside.
2. Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed. Pour into greased 9-inch square baking pan.
3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
4. Melt 8 ounces of chocolate and spread over the cake. Dress with fresh berries.
