SAN DIEGO (CBS 8) - This is the perfect weather for hot cocoa or hot spiced cider, and what goes better with either than gingerbread? I love the smell of fresh baked gingerbread. In my recipe, I use light olive oil and egg whites for a lighter version. The use of dark brown sugar in place of white sugar adds richness and moisture. Hope you enjoy it!


1/2 cup brown sugar

1/2 cup light olive oil

2 egg whites

1 cup molasses

2 1/2 cup all purpose flour

2 tsp baking powder

1 tsp each- cinnamon, ground ginger

1/2 tsp each-salt, ground cloves

1/4 tsp fresh ground black pepper

1 cup hot water


Preheat oven to 350 degrees.

Grease and flour a 9-inch square baking pan.

In a mixing bowl beat together sugar, light olive oil and egg whites until combined, then tir in molasses. In a separate bowl sift dry ingredients together; slowly stir in dry mixture a cup at a time to wet ingredients. Once all are combined completely, stir in hot water.

Pour into a prepared pan and bake for 55 minutes to an hour until a knife inserted in the center comes out clean. Cool completely in pan before serving.