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Thursday, December 18, 2014

smitten kitchen | deep dark gingerbread waffles

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deep dark gingerbread waffles
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smitten kitchen | deep dark gingerbread waffles

I know, I know, we just talked about gingerbread two weeks ago, in a biscotti, hot chocolate-dipping format. It’s too soon! I completely agree with you. But this was a request; a commenter asked if there was a way to transplant the intensity of everyone’s favorite gingerbread cake into a waffle format. Asking me this is like asking a Muppet if they like to count. I live for this; I thought you’d never ask.

True enough, the so-called gingerbread waffles I browsed on the web seemed to be in name only; pale beige specimens, softly spiced, more gingersnap than gingerthud. Proper gingerbread should make an entrance, with no restraint in the ginger or molasses department. It should be dark and a little sticky. It should either be adored or reviled; there’s rarely any middle ground. Lucky for me, my family, both young and old, cannot get enough.