I'm into my final wedding stretch of the year - two left in the next two weeks and then I'm done for months. No more travel itineraries or rental cars, no sparkly shoes and matching earrings. I've seen southern weddings and midwestern weddings and high-altitude weddings and am adding South Jersey and North Carolina this month. But even though my real weddings are almost done for the season, I can sneak away whenever I want and click click click through layers of taffeta and piles of letterpress invitations. It's kind of my out-of-the-kitchen guilty pleasure (and let's face it, any girl who tells you it's not fun is downright lying).
I mean look at THIS!
And I mean, pulled pork sliders?! This is a couple after my own heart.
There's so much deliciousness that surrounds weddings it's almost too much to handle... almost.
This weekend I'm wearing a chocolatey brown harvest dress. With pink shoes. So this week's harvest recipe? Chocolate gingerbread that turned out the same color as my J.Crew a-line.
adapted from Lara Ferroni
1 cup plus 2 tbsp. whole wheat flour
1/2 tsp. baking soda
2 tbsp. cocoa powder
1 tsp. ground cinnamon
1 tsp. ground ginger
a pinch of ground nutmeg
1/4 tsp. salt
4 tbsp. unsalted butter, softened
1/2 cup packed brown sugar
6 oz. plain greek yogurt
1/3 cup molasses
3/4 cup semisweet chocolate chips
Preheat oven to 350 F and line full sized loaf pan with parchment paper.
Sift together flour, baking soda, cocoa powder, cinnamon, ginger and salt. Set aside.
Cream the butter and brown sugar until light and fluffy. Beat in the egg. Mix in the yogurt and molasses. Add the flour mixture and mix just until you get a smooth batter. Fold in the chocolate chips being careful not to overmix.
Bake until a cake tester comes clean, about 25-30 minutes. Cool on a wire rack before serving.