Warm gingerbread and cold milk: the answer to your troubles
We made this gingerbread from King Arthur Flour yesterday afternoon, and it was amazingly yummy, and very easy, and we had all the ingredients on hand (yes, I randomly had buttermilk in the fridge). There were some kind of offbeat directions (adding the wet ingredients to the dry in a strange order, and not all at once, and some were premixed together and some weren’t), but it was pretty quick to make. I didn’t have a 9-inch square pan, so I made it in an 8-inch, and it did have to bake a bit longer to get done in the middle. Make a batch of this right now so you can be properly autumnal.