We admire the sweet charm of Emily Dickinson’s poetry but many fans don’t realize she was also quite fond of baking. Her gingerbread recipe has been passed down for generations delighting dessert lovers with its delicate spice. This timeless treat reminds us of cozy afternoons spent scribbling verses in a quiet kitchen.
We’ve experimented with this historic recipe in our own space and each piece feels like an edible connection to the poet herself. Warm notes of ginger and molasses fill our home the moment we pop it in the oven. We can almost imagine Emily penning her reflections while waiting for that comforting aroma to wrap around her.
Emily Dickinson Gingerbread Recipe
Ingredients
- 2 cups of all-purpose flour sifted
- 1 teaspoon of baking soda
- 1 tablespoon of ground ginger
- 1 teaspoon of ground cinnamon
- ½ cup of unsalted butter softened
- ½ cup of brown sugar packed
- ½ cup of molasses
- 1 egg beaten
- ½ cup of milk
Time and Yield
| Preparation Time | Bake Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 25 minutes | 40 minutes | 8 |
Equipment
- 1 mixing bowl for dry ingredients
- 1 separate bowl for creaming butter and sugar
- 1 wooden spoon or sturdy spatula
- 1 whisk
- 1 8×8-inch baking pan greased
- 1 cooling rack
Step-by-Step Instructions
- Combine dry ingredients. We whisk flour, baking soda, ginger, and cinnamon in the first bowl.
- Cream butter and sugar. We use the second bowl to beat softened butter with brown sugar until fluffy.
- Add wet elements. We pour molasses into the creamed mixture. Then we stir in the beaten egg.
- Alternate milk and flour mixture. We slowly add the flour mixture and milk in small increments to prevent lumps.
- Transfer to pan. We scrape the batter into the greased baking pan. We level the surface gently.
- Bake. We place the pan in a preheated oven at 350°F. We bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool. We set the gingerbread on a cooling rack for at least 10 minutes. Then we slice and enjoy while it is still warm.
Ingredients
We gather these items to preserve the warming essence of Emily Dickinson Gingerbread. We place the items into separate bowls for seamless mixing.
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup molasses
- 1/2 cup brown sugar
- 1/2 cup milk
- 1 large egg lightly beaten
Equipment And Tools
We gather our materials before preparing the batter to maintain an efficient workflow. We keep each item within reach so we can focus on mixing our gingerbread batter without distractions.
Recommended Baking Pan
We find that using a sturdy baking pan ensures an even bake. We rely on either an 8 by 8 inch square pan or a 9 inch round cake pan. The table below shows the common dimension choices:
| Pan Type | Dimensions |
|---|---|
| Square Pan | 8 x 8 inches |
| Round Cake Pan | 9 inches |
We coat the pan lightly with butter or a quick spritz of baking spray to help prevent sticking.
Optional Tools
- Pastry brush for applying a thin layer of butter on the pan surface.
- Hand mixer for faster blending if we prefer not to mix by hand.
- Wire cooling rack for an elevated spot that encourages quick cooling.
- Parchment paper if we want an easy release option.
Directions
Let’s start the gingerbread-mixing process by blending our dry ingredients and then combining them with our wet mixture. We will bake it to a moist consistency that captures the essence of Emily Dickinson’s cherished recipe.
Mixing The Batter
- Preheat our oven to 350°F
- Sift the all-purpose flour the baking soda the ground ginger the ground cinnamon and the salt into a large mixing bowl
- In another bowl whisk the melted butter the molasses the brown sugar the milk and the egg until smooth
- Create a small well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined
- Avoid stirring too vigorously so the gingerbread remains tender
Baking Instructions
- Lightly coat our 8 by 8 inch baking pan with butter or baking spray
- Pour the batter into the prepared pan
- Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean
- Place the pan on a wire rack for 10 minutes to cool
- For a classic experience slice the gingerbread into squares and serve warm
| Step | Time |
|---|---|
| Preheat Oven | 5 minutes |
| Bake Gingerbread | 20 to 25 minutes |
| Cool on Wire Rack | 10 minutes |
Serving And Storing
We slice our Emily Dickinson Gingerbread into squares while it is still warm. We enjoy it plain or garnished with a dollop of whipped cream. We also love sprinkling a little powdered sugar on top for a simple finish. For a more indulgent touch we drizzle warm caramel sauce over each piece.
We let leftover gingerbread cool completely on a wire rack. Then we transfer it into an airtight container or wrap it tightly in plastic wrap. We keep it at room temperature for up to three days or refrigerate it for extra freshness. We use the following guide for storage duration:
| Storage Method | Duration |
|---|---|
| Room Temperature | 2 to 3 days |
| Refrigerated | Up to 1 week |
We warm slices briefly in a low oven or microwave. This brings back the comforting aroma of ginger and molasses. We serve it with fresh fruit or a cup of hot tea for a relaxed treat.
Conclusion
We love how this gingerbread recipe connects us to the quieter side of Emily Dickinson. It offers a touch of nostalgia that reminds us simple ingredients can spark inspiration. Each slice invites us to step into her world and savor a piece of cherished history.
We hope your kitchen is filled with the same cozy charm she might have enjoyed. Let’s celebrate her legacy by sharing this timeless treat with friends and family.
Frequently Asked Questions
Why is Emily Dickinson’s gingerbread recipe significant?
Emily Dickinson is best known for her poetry, but she also loved baking. Her gingerbread recipe blends the comforting aromas of ginger and molasses, offering an authentic taste of history. This simple treat connects us to her creative world, letting us imagine her writing poems in a cozy kitchen. Passed down through generations, it continues to evoke warmth and nostalgia, adding a personal touch to the poet’s legacy.
What ingredients do I need?
You’ll need common pantry items like flour, baking soda, salt, butter, molasses, brown sugar, milk, ground ginger, cinnamon, and an egg. Dry components include flour, ginger, cinnamon, salt, and baking soda. Wet components feature melted butter, molasses, brown sugar, milk, and a beaten egg. These ingredients combine to form a fragrant batter that bakes into a moist, aromatic gingerbread, capturing the essence of Dickinson’s original recipe.
Which equipment is recommended for baking?
You’ll need an 8×8-inch square pan or a 9-inch round cake pan, sturdy enough to hold the batter. A mixing bowl for dry ingredients, another for wet ingredients, and a whisk or spoon are essential. Lightly coat the pan with butter or baking spray to prevent sticking. Optional tools, like a pastry brush, hand mixer, wire cooling rack, or parchment paper, can streamline the baking process and help deliver professional results.
How should I serve and store leftover gingerbread?
Slice it while still warm for maximum enjoyment. You can serve it plain or top with whipped cream, powdered sugar, or caramel sauce. To keep it fresh, let it cool and store in an airtight container at room temperature for two to three days or in the fridge for up to a week. Reheat slices gently in a low oven or microwave, and pair them with hot tea or fresh fruit for a comforting treat.