Wednesday, December 28, 2011

Gingerbread Pudding Cake

I ran across this article the today from the Huffington Post: The 10 Types of Foodies. Of course I clicked on it because I know without a doubt that I am a foodie, but didn't know there were subtypes of foodies! Well, I know I'm not a Snob or a One-Upper (a personal pet peeve of mine). I think I'm more in between the Made it Myself! and The Blogging Food Pornographer. I love trying new recipes, lots of times making things that people would buy already made, just so I can declare, "I made it myself!" Things such as ice cream and breads. I've even thought of trying to make my own cheese. And oftentimes I find myself in the midst of a huge mess in the kitchen, bawling, "Why did I think it was a good idea to try to make this myself? Why didn't I just buy it?"

I am definitely a Blogging Food Pornographer. While I don't have two lenses for my DSLR (yet), I am very much addicted to taking photos of food. More specifically "food porn." You know, those photos of food that absolutely make your mouth water just looking at it. Things with whipped cream, chocolate drizzles, berries of any kind, a sprig of parsley, a spoon positioned "just so." What can I say? I love food, and I only hope my love for food is apparent through my photography.

So here's some "food porn" for you. Gingerbread Pudding Cake with Spiced Rum Sauce. I made this for our Christmas dessert. I think I might have over baked the cake (that and I was a little short on molasses), so it wasn't very pudding-y. I then decided to make a sauce to serve over it. Oh yeah, much better. Just be careful to not overcook the sauce or it will seize up when it hits the ice cream (speaking from experience). The recipe says to simmer it for 5 minutes, I would only simmer for 2 - 3 minutes next time. We ate this pudding cake warm, with vanilla ice cream (or whipped cream) and drizzled with warm sauce.

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