Baked goods and pretty things are not my forte in the kitchen. I'm good at stews, quiche, gooey pasta dishes and slow cooked pork that falls off the bone, all sorts of things that taste better than they look. I'm like this in every part of my life. But when I opened this month's Ladies Home Journal and saw an easy recipe for gingerbread caramel sauce, I thought, "This is brown and gooey. I can do this."