Peppery Gingerbread
Ingredients:
2 cups all-purpose flour
1 cup light molasses
3/4 cup milk
1/2 cup sugar
1/2 cup butter or margarine, softened
1 tablespoon Original TABASCO® brand Pepper Sauce
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 large egg
Confectioners' sugar
Directions:
Preheat oven to 325°F. Grease and flour a 9 x 9-inch baking pan. In a large bowl, with mixer at low speed, beat flour, molasses, milk, sugar, butter, TABASCO® Pepper Sauce, ginger, cinnamon, baking soda and egg until well blended and smooth. Increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula.
Pour batter into prepared pan; bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Sprinkle top of gingerbread with confectioners' sugar.
Makes 12 servings.
This sounds like an exciting recipe to try. I tasted mexican hot cocoa and it has pepper in it.
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