Tag Archives: cup brown sugar

Gingerbread Bars

9 Jan

I’m totally past the acceptable limit of gingerbread, I’m sure – the holidays being over and all that jazz. But I really love the whole ‘bar’ cookie thing and I can’t pass this one by. So, close your eyes and pretend it’s Christmas all over again. 🙂

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Ingredients:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

3/4 tsp vanilla

1/4 cup molasses

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp salt

2 cups flour

1 tsp baking soda

Frosting:

4 oz cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla

Preheat oven to 325^F. Line jelly roll pan* with foil or parchment paper and spray with non-stick cooking spray. Set aside.

In a large bow, cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes, or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined. Pour into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. Cool completely.

For the frosting: Whip all ingredients together until smooth. Spread overtop cooled bars and cut into squares. Serve immediately or store in air tight container.

*If you don’t have a jelly roll pan, you can use a glass 8×8 dish and add 2-3 extra minutes to baking time.

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Ice Cream Cake

30 Dec

My brother-in-law turned 40 over the Christmas holidays, so we had to make him feel just a little bit old. 🙂 I had fun with this cake, but I felt like I cheated a little…ok, a lot! The only part I actually made was the cookie layer. But it turned out so good, I think I’d cheat again, regardless of my culinary conscience.

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Ingredients:

Cookie Layer:
8 Tbsp (1/2 cup) butter, melted
1 cup brown sugar
1 egg
2 tsp vanilla
1 cup flour
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 cup chocolate chips

Preheat oven to 350 degrees, and lightly grease an 8″-round springform pan. In a mixing bowl, whisk together the melted butter and brown sugar.  Add the egg, then beat until pale and slightly fluffy. Whisk in the vanilla. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Fold the dry ingredient mixture into the wet ingredients, until everything is incorporated. Then, fold in the chocolate chips. Spread this dough into an even layer in the prepared pan. Bake the cookie layer at 350 degrees for 20-25 minutes. A toothpick inserted into the middle should come out clean. Once the cookie is done, allow it to cool completely while in the pan.

Top cookie layer with softened ice cream – flavor of choice (I used butter pecan). Place springform pan in freezer and let ice cream set. Once hardened (1-2 hours), unlatch springform edge and remove. Frost with whipped cream or whipped cream frosting.

(I used crushed chocolate filled Oreos for the ‘dirt’ and Buttercream Frosting for the lettering)

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Original recipe: http://www.mangoesandpalmtrees.com/2013/05/chocolate-chip-cookie-ice-cream-cake.html?m=1

Sweet and Sour Sauce

11 Nov

The perfect Sweet and Sour sauce that contains no ketchup! Dip for Wontons, or coat Homemade Chicken nuggets and bake @ 350^F for 30 min for sweet and sour chicken.

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Ingredients:

1/2 cup vinegar

1 cup water

1/2 cup brown sugar

1/2 cup sugar

2 tsp cornstarch

1 tsp soy sauce

Combine all ingredients in saucepan and cook over medium-high heat until thickened.