Here at PRH Audio we’ve got holiday baking on the brain! And so in this week’s Listen and Cook, we’re sharing this easy recipe for Sparkling Gingerbread from Yossy Arefi’s cookbook Snacking Cakes. And since cake and heartwarming stories go perfectly together, especially if you’re sharing your kitchen with little bakers, see below to get our recommendations for cozy kids’ audiobooks (that adults will also love).
Get the recipe: Sparkling Gingerbread from Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi* (also printed below).
From two-time Newbery Medalist Kate DiCamillo, The Beatryce Prophecy is a fantastical meditation on fate, love, and the power of words to spell the world.
“Finty Williams’s gentle narration invites listeners into this wonderous audiobook about the power of words…Williams’s English accent and distinct character voices immerse listeners in this short historical audiobook.”—AudioFile
The bestselling author of Wonder returns with Pony, an enthralling adventure about a boy on a quest to rescue his father, with only a ghost as his companion and a mysterious pony as his guide.
“Narrator Ian M. Hawkins brings to life this atmospheric story of the power and resilience of love as he gives the large cast of characters unique voices…Palacio shares her author’s note in a friendly voice, providing fascinating historical context on the American frontier.”—AudioFile Earphones Award Winner
Eight-year-old kid barber J.D. joins forces with his sister in J.D. and the Family Business, the first in a hilarious chapter book series.
“Dillard has a sharp ear for dialogue, and J.D.’s conversational narration paired with the story’s gentle humor and perfectly placed pop culture references will ensure a wide appeal.”—BookPage
In All You Knead Is Love, twelve-year-old Alba doesn’t want to live with her estranged grandmother in Barcelona, but when Alba discovers a passion for baking and her beloved bakery is threatened with closure, Alba is determined to find a way to save it.
“A cast of unique characters, beautiful surroundings, and delicious food will have readers wishing they were part of Alba’s world.”—Booklist
Simply put, the Bunnicula series has it all: a vampire rabbit, witty repartee between a dog and cat, and a slew of nocturnal adventures.
“Victor Garber is exceptional as he gives each character—canine, feline, or human—a distinct voice and identity…The humor exists on several levels, from slapstick to literary, and Garber manages to make these audiobooks equally enjoyable for children and adults.”—AudioFile, Earphones Award winner
Sparkling Gingerbread
From Snacking Cakes by Yossy Arefi
This spicy gingerbread gets three hits of ginger—crystallized, fresh, and ground—for lots of punchy flavor in an easy-to-stir batter. You can grate the fresh ginger with a Microplane; you don’t even need to peel it. The cake’s sparkling, crispy top comes from a generous sprinkle of turbinado sugar, but it’s also delicious with a bit of citrus or a chocolate glaze instead.
1/2 cup (100g) dark brown sugar
2 large eggs
1/2 cup (120ml) buttermilk, well shaken
1/2 cup (113g) unsalted butter, melted
1/4 cup (80g) unsulfured molasses (not blackstrap)
1 tablespoon finely grated fresh ginger
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3/4 teaspoon kosher salt
1 1/2 cups (190g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup (25g) finely chopped crystallized ginger
2 tablespoons turbinado sugar
1. Position a rack in the center of your oven and preheat the oven to 350ÂşF. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges, then butter or spray the paper, too.
2. In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the buttermilk, butter,
molasses, fresh and ground ginger, cinnamon, cloves, and salt. Whisk until smooth and emulsified.
3. Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. Use a rubber spatula to fold in the crystallized ginger.
4. Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter. Sprinkle the turbinado sugar evenly over the top.
5. Bake the cake until puffed and golden, and a skewer inserted into the center comes out clean, 30 to 40 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. (Store the cake, well wrapped, at room temperature for up to three days.)
Copyright © 2020 by Yasameen Arefi-Afshar. Published by Clarkson Potter, an imprint of Penguin Random House.
*Photographs by Yossy Arefi, photo styling by Ali Slagle from Snacking Cakes
Looking for more recipe and audiobook pairings? Check out our Listen & Cook archive, and subscribe to our Penguin Random House Audio Newsletter.