What is it about the Autumn and spiced foods. Around this time of year I start craving spiced foods such as Chai, gingerbread, and now even Indian food. Last week I think I made three Indian type dishes. Maybe its because spices are warming. I wonder if this is a "me" thing or a Northeast thing or an American thing.
A lot of people don't realize it but the spices, besides tasting good, have healing or nutritive properties. Recently turmeric was undergoing some study that found it reduced the incidence of Alzheimers. The big one that most people are aware of now is cinnamon, it actually lowers blood sugar. Then there is licorice root that actually raises blood pressure ( which is a good thing for people with low blood pressure).
recipe from Epicurious
2 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
7 1/2 tablespoons sugar, divided
2 large eggs
1/4 cup light (unsulfured) molasses
Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. *(Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.)Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2x13/4 inches.
* In my opinion this step really does nothing for the final product. The bars are great tasting in and of themselves.