Gingerbread Bars

 

Ok, so I've not been so great at updating this thing... Oops :) I also missed my daring baker challenge this month. December and Christmas just snuck up on me and before I knew I had no time left to complete the challenge. I promise to get back on the ball with the January challenge. In the mean time check out what the other Daring Bakers have been up to here.

Even though I did not have enough time to make my Yule Log I still had some baking to do. Most of what I made this holiday season I have made before. But this I just recently saw on Peabody's blog. I thought it sounded delicious and most importantly, easy! I used the recipe almost exactly as it appears on her blog. The only change I made was using maple syrup instead of molasses because I had already started when I realized I didn't have any. I still think they came out great. Oh, and I added some colored sugar crystals to the top to make them festive.

I also think that I should mention that I am very excited because my dear husband got me a brand new SLR digital camera for Christmas. I'm still figuring out how to use all of the bells and whistles but I'm pretty happy with how this photo turned out. Now on to the recipe...

Gingerbread bars -

(Original Source: McCormick.com; as found on Peabody's blog)

1 1/4 cups flour
1 tablespoon ground Ginger
1 teaspoon ground Cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups sugar, divided
1 egg
1/3 cup molasses (I subbed maple syrup)
3 tablespoons water
1 package (8 ounces) cream cheese, softened
2 teaspoons Vanilla Extract
1. Preheat oven to 350°F. Line 13×9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, ginger, cinnamon, baking soda and salt; set aside.
2. Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy. Beat in egg until well blended. Gradually beat in flour mixture until well mixed. Stir in molasses and water just until blended. Spread evenly in prepared pan.

3. Beat cream cheese in large bowl with electric mixer until smooth. Beat in remaining 1/2 cup sugar and vanilla extract until smooth. Reserve 1/2 cup of the icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.

4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over bars. Cut into bars. Store in refrigerator