Gingerbread Mini Loaves with Strawberry Butter

We found some beautiful, flavorful strawberries in the market today.

And Jade was elated and a little hyper because I was making dessert.   This is our gingerbread strawberry shortcake fantasy that she ate immediately after the picture was taken.

Someone asked me the other day if I ever make mistakes in cooking.    Well, yeah!  There’s one below right now.   I wanted to make strawberry butter but it turned out looking like jam roly poly or something.   The butter refused to mix with the strawberries.   I think it was because I used granulated sugar instead of confectioners’ sugar because I couldn’t be bothered to go to the store.  Who knows?   Maybe they don’t have confectioners’ sugar here.   But I doubt that.  I also used a food processor instead of an electric mixer.  Oh well.

The “roly poly” was delicious, it just looked strange.  I don’t blame Martha for this, it was totally my fault, because I couldn’t be bothered.

Gingerbread Mini Loaves

2 eggs, beaten

1 cup brown sugar

1/2 cup sour cream

1/2 cup melted butter

1 1/2 cup flour

1 tsp baking soda

1 tsp ginger

1/2 tsp cinnamon

1/4 tsp cloves

1/4 tsp nutmeg

1/4 tsp salt

Preheat the oven to 350 degrees.

Butter 6 mini loaf pans.

Blend the sugar, sour cream, eggs and butter together in one bowl.

In another bowl, sift the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.

Pour the sugar mixture into the dry ingredients and beat until smooth.  Fill the loaf pans.

Bake the mini loaves for 15-20 minutes.   Allow to cool, then serve with strawberry butter.

Martha Stewart’s Strawberry Butter

1/2 cup butter, room temperature

1/4 cup confectioners’ sugar

1/4 tsp salt

1/2 cup of coarsely chopped fresh strawberries

With an electric mixer, blend the butter, sugar and salt until light, about 1 minute.   Add the strawberries and beat until combined.

Gingerbread on Foodista

About cookinginsens

An American living in Burgundy, France
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