TWD Gingerbread Baby Cakes

I have to say this one through me for a loop.  I love espresso, molasses and ginger.  Coffee is, next to my family and friends, the reason I wake up in the morning.  My husband and I grind our own beans and have a fancy coffee maker that dispenses my 12 oz cup of love each and every day.  Around the holidays especially, molasses ginger cookies are my go-to cookie.  That's saying a lot because I love cookies.  I enjoyed making this recipe as I have now for close to a year with all of the recipes..... ok, I'm getting the punchline.....  

I hated the taste of this gingerbread!




I only had one and one-half cups of molasses so I put in half a cup of honey.  







Instead of baby cake pans I used a large cupcake pan and was able to make nine gingerbreads.



I placed parchment on the bottom of each cupcake cup and they came out beautifully. The gingerbread came out moist.  That was about it for me in terms of success. 




Over the last three days, I've managed to eat about one of the cakes.  I was determined to figure out what was wrong here for me; my assessment: the instant espresso.  For some reason, perhaps the brand of instant espresso, when I bite into my gingerbread all I taste is espresso. Even worse is that the grains of instant coffee did not fully dissolve in the cake so the espresso flavor lingers in my mouth for like, forever. No really, I just had another piece of left over Halloween candy to get the taste out of my mouth and it is still there.    Not at all appealing, very bitter and no other flavor comes through.

Sarah and I are putting all of our December hopes on the Finnish Pulla.  I'm sure it won't disappoint.

Cheers,

Broad Brook Bakers