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Not As Good As Pork Cracklins

misadventures in cooking

Saturday, February 28, 2009

Spiced Ginger Roll

The recipe says to trim each end on a sharp angle. And I love the instruction that comes next: "Save the ends for a baker's treat".

It's certainly not a dark secret that I'm terribly fond of Anything Ginger. I'm sure I could take care of this entire cake myself. But I'll share, because that's much more fun.

Spiced Ginger Roll from The Weekend Baker by Abigail Johnson Dodge

[edits: 1) what a dumb-ass! i left a key ingredient out of the filling! 2) the flavors deepen and meld after chilling in the fridge for a day]


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