For those of you who enjoyed Matthew Mead's first HOLIDAY magazine (December, 2006), you well know how wonderful he is at delivering holiday style. And, because enough of you asked, we are able to bring another issue to you this October. In the meantime, I thought I would tempt your taste and style buds by showing you a little of what Matthew has created and dreamed up for holidays past. And although we are still in the midst of shooting, producing and writing, we thought we would serve up a little reminder of the delcious and beautiful holiday fare Matthew is known for.
Oh, and how could I forget? Have you ever paired chocolate with gingerbread? Lucky for us, Matthew has; and he shares his recipe for the chocolate gingerbread cake you see in the collage above. Enjoy it all, and don't forget the whipped cream!!
Chocolate Gingerbread Cake
Makes 12 servings. Prep Time: 10 minutes. Cook Time: 40 minutes
2 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tablespoon Ginger, Ground
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Cinnamon, Ground
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 cup boiling water
1. Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl. Set aside.
2. Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed. Pour into greased 9-inch square baking pan.
3. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.
4. Melt 8 ounces of chocolate and spread over the cake. Dress with fresh berries.
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