Gingerbread Spice -- The New Year's Table Where Connie Said We'd Be Fine

New Year's Eve. Black-eyed peas soaking. Two thousand twenty-three — the year Earl Thomas was born, Clay got a job, Amber got engaged, and I was diagnosed with chronic bronchitis. The year the cough became a diagnosis and the diagnosis became an inhaler I carry in my pocket the way other men carry a wallet. I'm not Earl. The doctor said I'm not Earl. But the cough doesn't know that.

Made the peas New Year's Day with the last of the Christmas ham. Collard greens with fatback. Cornbread in the cast iron. The trinity of New Year's: peas for luck, greens for money, cornbread for gold. I don't need luck or money or gold. I need air. I need my lungs to keep doing what they're doing.

Connie clinked glasses at midnight — champagne for her, bourbon for me — and said we're going to be fine. Not a suggestion. Firm. The way she says things that are not negotiable. And I believe her because Connie has never been wrong about the things she says firmly.

After the peas and the greens and the cornbread, after Connie’s firm declaration that we were going to be fine, I wanted something sweet to close out the night — something with warmth built right into it, the kind that settles in your chest and stays. Gingerbread felt right: old-fashioned, unhurried, smelling like every good kitchen I’ve ever stood in. It wasn’t luck or money or gold I was after. Just something that tasted like maybe next year would be kinder than this one.

Gingerbread Spice

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 9

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 1/2 cup hot water
• Powdered sugar or whipped cream for serving (optional)

Instructions

1. Preheat. Preheat your oven to 350°F. Grease an 8x8-inch baking pan and set aside.
2. Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until evenly combined.
3. Cream butter and sugar. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2–3 minutes.
4. Add wet ingredients. Beat the egg into the butter mixture, then stir in the molasses until smooth.
5. Combine. Add the dry ingredient mixture to the wet ingredients in two additions, alternating with the hot water, stirring just until no dry streaks remain. Do not overmix.
6. Bake. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and serve. Allow the gingerbread to cool in the pan for 10 minutes before slicing. Dust with powdered sugar or top with whipped cream if desired.

Nutrition (per serving)

Calories: 265 | Protein: 3g | Fat: 11g | Carbs: 39g | Fiber: 1g | Sodium: 185mg