Half of the recipes I mark to make later are from Smitten Kitchen, but I can't help it, that blog is amazing!
You can find the recipe to Gramercy Tavern's Gingerbread on the Smitten Kitchen blog, but I have a few things to say about it.
- Make sure you heat the Guiness (stout) and molasses in a pan at least twice as big as the liquid. Bringing those to things to a boil isn't the problem, but prepare for great fizzing explosions when you add the baking soda. I destroyed an oven mitt on that step.
- Do everything you can to grease the pan. I listened and did butter + nonstick spray + flour and still lost a few chunks. Those chunks were chewy and amazing, but there has to be a way to get it out cleanly.
- MAKE THIS TODAY. You won't be sorry. The end.