This recipe is from Good Enough.
My newest creation, Good Enough, is a self-care cookbook that offers personal and vulnerable storytelling, delicious recipes, and encouraging advice to teach you how to accept yourself, love yourself, and find peace through the act of cooking. Learn more! I have more cookbooks, too!
The intense, almost sharp sweetness of honey, cut by the spiciness of ground and fresh ginger, amplified by the slightest hint of cayenne, against a background of gooey brown-butter blondies
is quite the experience. I love making desserts because it really feels like play. With savory foods, I always feel like nature is the true cook. A basil omelet, for example, is the product of the chickens and the earth and gentle tending from the farmer. Desserts, though, are somehow authentic to the baker—a treat crafted for a highly specific experience, with sugar carrying that chosen flavor and presenting it to your tongue like a slap on the back. Desserts feel both human and reverent, like art.
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups sugar
- 4 teaspoons ground ginger
- 1 heaping tablespoon grated fresh ginger
- 1 teaspoon fine sea salt
- 1/2 teaspoon cayenne pepper (plus a pinch)
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all purpose flour
- vegetable oil (for oiling the measuring cup) optional
- 1/2 cup honey
- flaky sea salt for the top
Note: Oiling the measuring cup is optional, but it really helps the honey slide out of the cup easily, and you won’t lose a lot of honey sticking to the cup.