Kitchen F#!% Ups

I’m not taking the blame for this one. But it was still pretty spectacular – gingerbread bubbling all over the pan and inside the oven. The pan size called for in the recipe is either too small, or the amount of baking soda is too high (2 tsp seems high)! Luckily my pizza stone, which sits in the oven at all times, took the brunt of the gingerbread lava, so cleanup wasn’t too awful… although I haven’t tackled the pan yet.

Notice how there’s no overflow on the handles of the pan. That’s because Larry and I ate it. Crusty, delicious gingerbread.

• Gingerbread Cake with Root-Beer-Poached Pears (Fine Cooking #102, December 2009, p. 57)