The Week(end) and a dessert

Last week we went to the BYU rivalry basketball game against Utah, and it was so exciting. We are definitely going to miss BYU and attending their sporting events. 

We went to Cheesecake Factory and saw the SLC temple lights with our friends. One of the couples is moving to Ogden, so we had a little "farewell" before the holidays, but we've already planned plenty of dates to "meet in the middle"!

We were feeling very festive at church on Sunday. Gettin in the spirit!

I made THE most delicious Gingerbread cake for Sunday dinner. These pictures are such poor quality, but really, trust me. The cream sauce-to die for. Then, top it with some homemade whipped cream and you're set! This is the best dessert for the holiday season. 

Happy Holiday baking!

Gingerbread Cake with Cream Sauce

1 cup sugar

1/2 cup butter, softened

2 cups flour

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground allspice

1/2 tsp salt

Mix until crumbly. Reserve 1/2 cup of the above mixture for the streusel topping. To this, add 1/2 cup chopped pecans, if desired.

To the remainder, mix in

1 tsp baking soda

1 cup buttermilk

1/2 cup molasses

2 eggs

Pour batter into a well-greased 13×9 baking pan. sprinkle with the reserved streuseltopping. Bake at 350 for 28-30 minutes, or until toothpick comes out clean. Watch carefully so you don’t overbake. Let cool slightly, and serve warm with Cream Sauce.

Cream Sauce

1 cup sugar

1 cup heavy cream

1/2 cup butter

dash ginger

Combine and bring to a gentle boil over medium heat. Stir 4 minutes. Serve and warm sauce over gingerbread. Refrigerate any remaining sauce.