Rich spiced gingerbread skillet cookie topped with vanilla ice cream and caramel sauce.
Keyword: gingerbread skillet cookie
Author: Melissa Stadler, Modern Honey
1 ½teaspoonsGround Cloves
Vanilla Ice Cream
Preheat oven to 325 degrees.
In a 10 or 12 inch cast iron skillet, melt butter over medium heat stirring often, until it starts to bubble and is completely melted. Turn heat to low and add sugar, stirring well. Keep stirring until smooth and glossy.
Chill for 10-15 minutes (you don't want to add the eggs now or you will have scrambled eggs).
Remove from refrigerator or freezer and add egg and egg yolk and stir well. Stir in molasses.
Stir in flour, baking soda, baking powder and salt. Stir in cinnamon, ginger, cloves, and cayenne pepper.
Bake at 325 degrees for 26-32 or until the edges are lightly golden brown. The inside will still be slightly gooey and that's the way it's meant to be.
Top with vanilla bean ice cream and caramel sauce. Serve warm.