It is now past Christmas and I didn’t do any christmas tea photo shoots. I DID enjoy tea very often and did overeat, however. I just didn’t record it for posterity.
After a very busy first week back at work after the holiday break, I found myself sickly on the weekend. My dear husband offered to go into town to get groceries. While he was out, I just wanted something warm and sweet to eat. I searched the internet for a simple-ingredient recipe for cookies or bars or SOMETHING. Then I discovered a box of Betty Crocker Gingerbread mix I had in the pantry. I bought it with the intent to back some gingerbread for Christmas. Because it was in the pantry…out of sight, out of mind I guess!
Well, it certainly caught my eye and my taste buds, so I whipped up a batch that only required 1 egg and a cup of water. Soooo simple. However, the thing that always makes gingerbread, gingerbread for me is whipped cream as well. Luckily, my husband called me from the grocery store just as I put the cake in the oven and I asked him to get me some whipped cream.
Once he came home, I immediately grabbed a piece of cake and whipped cream and enjoyed it with a lovely Oolong Orange Blossom tea from Capital Teas. What a lovely compliment this tea is for ginger.
Gingerbread was a staple at Christmas in my house growing up so whenever I have it, which isn’t very often at all, it takes me back to snowy, western New York Christmas’s, waiting for relatives to arrive and the small of ham wafting from the kitchen as my mom skittered around preparing the meal.
How wonderful it is that a simple cake with three ingredients can make one feel such warmth and comfort from days gone by.