All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Dec 10, 2007
Birthday: Apr 22
"OMG - I'm in a gingerbread coma! This was fabulous. I'm VERY picky about my gingerbread and had cobbled together my own recipe that had fresh grated ginger, ground ginger, and crystallized ginger. Emeril's was better and easier to make. It was like an explosion of spicy goodness in my mouth. The texture was a perfect balance between moist but not that heavy, almost greasy texture that some cakes have. The Guinness punched up the flavor and added to that lovely, dark caramel color that I love about Gingerbread. The Creme Anglaise is a wonderful compliment and also adds yummy, spicy taste. When I try out a new recipe I usually follow it exactly, and then change it up to suit my personal tastes when I make it again. I don't need to change a thing, it is perfect as it is. Thanks Emeril, this recipe is a keeper!!! "