This black sticky gingerbread recipe makes an outrageously dark, dense, flavorful and delicious cake. The burnt-caramel-esque crust that forms on the top of the cake is part of what makes this recipe a keeper.
This time last year I made a winter punch, it was prosecco and gin-based with seasonal citrus, ginger and rosemary. It was a recipe that bolstered my punch-making confidence, and got me excited to attempt a new one for 2014. Something in an entirely different direction.