Found a lookalike recipe for Starbucks Gingerbread online and actually attempted it yesterday (mind you, this requires measuring flour and “creaming till fluffy” — techniques which are the outer limits of my cooking ability) and this just seemed like the appropriate accompaniment. With a little honey, t’wasn’t bad.
The gingerbread wasn’t an exact copy, but again, t’wasn’t bad, either. It only collapsed a little in the middle.
