When it is cold outside it's nice to have a warm treat waiting when the kids get home from school. Something mine have liked from the time Dawn was little is a nice piece of gingerbread cake (fresh from the oven is best but it's also pretty good warmed in microwave) with a generous dollop of whipped cream. Here's a simple, foolproof recipe.
1 stick butter, melted and cooled 1/2 cup sugar 1 egg 2 1/2 cups flour 1 1/2 teaspoons baking soda 2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 cup dark molasses 1 cup hot water
Preheat oven to 350 degrees. (Preheat to 325 degrees when using a glass pan.) Spray an 8-by-8-inch pan with no-stick cooking spray. Mix melted and slightly cooled butter, sugar and egg and set aside. In a large bowl, sift dry ingredients. Combine molasses and hot water and stir to combine. Add flour mixture to butter-sugar mixture alternately with the molasses mixture and whisk to combine. Pour batter into pan and bake 50 to 60 minutes. Cool in the pan 5 minutes. Serve with whipped topping, butter or even plain. (If you have leftovers it also makes a nice lunchbox treat.)