The gingerbread was probably the most straightforward and modern recipe I’ve worked with thus far. I had no problems following the instructions and there were no challenges with ambiguous steps or processes simply not done in modern kitchens. But unfortunately, no problems also means no real stories to put in the blog. I feel like the Boston cooking textbook really represents a leap into modern cooking in a way that will make my experimentation a little less exciting.
As for end products, I was surprised by people’s reactions to the chocolate jumbles. To me, the cookies were chock full of fudgey goodness. They looked like little donuts, as the powdered sugar topping them had melted into a glaze in the oven. But only about half the people who tried them really loved them. The other half said they were just okay, often noting that the chocolate flavor was different than they were used to. I think the consensus was that the chocolate was a little bitter. No offense to those folks, but I think one has to be a chocolate connoisseur to appreciate the recipe. You have to enjoy a rich cocoa flavor for its own sake, and not for the sugar added. As for me, these jumbles are certainly going into my repertoire for the future.
Overall, I think both recipes had great results and both will stay in my personal cookbook for future occasions. I’ve already had a request from home to make a historic dessert for Thanksgiving.