GINGERBREAD BARS
Provided by Shiran
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until fluffy. Add molasses, egg, and vanilla, and beat until combined. Add flour mixture and mix just until combined.
- Spread dough evenly into prepared pan and smooth the top. Bake for 18-22 minutes, until the top is slightly firm to touch, and a toothpick inserted into centre comes out with a few moist crumbs, not clean. Overbaking will make the bars dry. Allow to cool completely in pan.
- To make the glaze: In a small bowl, combine powdered sugar, 1 tablespoon milk, and vanilla extract, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Drizzle over the bars using a spoon or a piping bag. Allow glaze to set, 15-30 minutes. For easy cutting, you can place it in the fridge for 2 hours until firm. Lift out of the pan and cut into squares. Serve at room temperature.
- Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
GINGERBREAD GRANOLA BARS
These granola bars are the perfect way to get your gingerbread fix first thing in the morning without actually eating a cookie. They get the signature gingerbread flavor from molasses in the syrup, lots of ground holiday spices and, my favorite, a couple tablespoons of candied ginger. This recipe can easily be doubled and baked in a 13-by-18-inch baking sheet; I like to do this and freeze half for later.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 14 granola bars
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch rimmed baking sheet with parchment and grease well with nonstick cooking spray.
- Combine the brown sugar with the oil, honey and molasses in a medium saucepan. Bring to a boil over medium heat, stirring often. Remove from the heat and set aside.
- Toss together the oats, nuts, pepitas, dried cranberries, candied ginger, spices, wheat flour, wheat germ and 1 teaspoon salt in a large bowl. Pour the honey mixture on top and toss to coat. Transfer to the prepared pan and spread evenly. Spray the bottom of a second baking sheet with nonstick cooking spray and use it to press the granola down into the pan evenly. Sprinkle the holiday sprinkles on top.
- Bake until golden brown, 25 to 30 minutes. Let cool completely, then remove from the baking sheet and cut into fourteen 1 1/2-by-4-inch bars. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.
GINGERBREAD BARS
Provided by Lisa Zwirn
Categories Mixer Ginger Dessert Bake Fourth of July Picnic Kid-Friendly Back to School Backyard BBQ Cinnamon Potluck Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour 15x10x1-inch baking sheet. Place 2 cups flour in medium bowl; transfer 2 tablespoons flour to small bowl and reserve. Add spices, baking soda, and salt to flour in medium bowl; whisk to blend. Using electric mixer, beat butter, brown sugar, and 6 tablespoons sugar in large bowl until fluffy. Beat in eggs, 1 at a time, then molasses. Add dry ingredients to butter mixture and beat to blend. Spread batter evenly in prepared pan. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle evenly with remaining 1 1/2 tablespoons sugar.
- Bake gingerbread until golden brown and tester inserted into center comes out clean, about 22 minutes; cool completely in pan on rack. Cut gingerbread crosswise into 4 strips, then cut each strip into 6 pieces, forming 24 bars, each about 31/2x13/4 inches. DO AHEAD: _Can be made 2 days ahead._Store airtight at room temperature.
GINGER GINGERBREAD BARS
I couldn't find a recipe for a true ginger bar, so worked out one of my own. This is moist and flavorful with a nice ginger "hot zing". Omit or decrease the crystallized ginger if you prefer a mild ginger flavor! I made my own crystallized ginger with recipe #102933, it's easy and inexpensive.
Provided by MarySC
Categories Bar Cookie
Time 40m
Yield 15 bars
Number Of Ingredients 13
Steps:
- Cream butter, sugar, molasses, and egg in large bowl.
- Add all spices and beat until well mixed.
- Add flour and crystallized ginger; beat until flour is incorporated.
- Spread into greased 9X13 pan and sprinkle coarse sugar on top.
- Bake 350 degrees 25-30 minutes until medium brown and risen in the middle. Cool and cut.
- Notes: You can put the crystallized ginger on top along with the coarse sugar; this is helpful if you want to make part of the pan milder for the kids! Looks great with colored coarse sugar.
Nutrition Facts : Calories 282.2, Fat 12.9, SaturatedFat 7.9, Cholesterol 46.6, Sodium 217.4, Carbohydrate 39.9, Fiber 0.8, Sugar 22.4, Protein 2.8
GINGERBREAD BARS
Steps:
- Preheat the oven at 375°F / 190°C / Gas Mark 5. Prepare a 9 x 9-inch square pan with cooking spray or line with parchment paper.
- Dry ingredients - In a large bowl, combine flour, baking soda, salt, spices, and ground ginger - and set aside.
- In the bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
- Add the molasses, egg, and vanilla extract. Followed by the flour mixture. Combine well over low speed but do not overmix. Pro tip - We do not want to activate the gluten in our dough. So do not overmix. Otherwise, the cookies will spread too much.
- Transfer the dough to the prepared pan and spread with an offset spatula. Sprinkle some more dried cranberries and white chocolate on top.
- Bake for 18 to 20 mins until a skewer or toothpick inserted comes out clean. Cool in the pan for 5 minutes. Then, transfer to a wire rack to cool completely. Pro tip - When baked, the top should feel set with a few moist crumbs.
- Cream cheese frosting - Combine the cream cheese, powdered sugar, and vanilla extract until smooth. Spread it over the cooled gingerbread. Pro tip - Make sure the gingerbread is completely cold before you frost it. Otherwise, it will melt.
- Use a sharp bread knife cut into 16 squares (as shown in the video).
Nutrition Facts : Calories 200 kcal, Carbohydrate 26 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 35 mg, Sodium 120 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
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- Move oven rack to middle position and preheat to 350 degrees F. Grease a 9x13-inch jelly roll pan with non-stick cooking spray; set aside.
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