The cake is topped with both molasses-gingerbread and honey-gingerbread cookies. Because you will use the molasses-gingerbread dough for the crust, you can make all the cookies from the same dough. Make the gingerbread figures using our Shaped Gingerbread Cookies how-to.
This recipe makes four blueberry and four strawberry shortcakes. If you prefer to make just one flavor, simply double the amount of whichever berry you choose, and don’t divide the dry ingredients between two bowls. The shortcakes are best the day they are made.
These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake--rather than muffin--batter, which is then topped with cinnamon streusel and twirls of blueberry–cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.