Coconut Honey Gingerbread Squares Recipes
GINGERBREAD SQUARES WITH HONEY-MASCARPONE CREAM
Categories Bread Cheese Dessert Bake Thanksgiving Fall Honey Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 19
Steps:
- For topping:
- Whisk mascarpone cheese, honey, and lemon juice in small bowl to blend. Cover; chill until ready to serve. (Can be made 1 day ahead; keep chilled.)
- For cake:
- Preheat oven to 350°F. Butter and flour 8-inch square metal baking pan. Whisk first 6 ingredients in medium bowl to blend well; whisk in crystallized ginger. Whisk oil, molasses, and brown sugar in large bowl to blend; whisk in egg and lemon peel. Gradually whisk in dry ingredients, then boiling water. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake 15 minutes. (Can be made 1 day ahead. Cool completely; cover and store at room temperature.) Cut cake into squares; sift powdered sugar over. Serve warm or at room temperature with topping.
- Italian cream cheese available at Italian markets and many supermarkets.
HONEY GINGERBREAD TRIFLE
My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next 6 ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely., Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.
Nutrition Facts : Calories 413 calories, Fat 14g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 514mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE GINGERBREAD SQUARES
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield About 36 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish, line the bottom with parchment paper and butter the parchment. Dust with flour and tap out any excess. Whisk the flour, cocoa powder, gingerbread spice and salt in a medium bowl. Beat 1 stick butter and the brown sugar in a large bowl with a mixer on low speed until incorporated, then increase the speed to medium and beat until fluffy, about 5 minutes. Add the whole egg and egg yolks and beat 1 minute. Reduce the mixer speed to low and add the flour mixture in two batches, alternating with the water. Beat until just smooth, being careful not to overbeat (the batter may look curdled).
- Spread the batter in the prepared pan. Bake until the cake springs back when pressed, 25 to 35 minutes. Let cool 5 minutes in the pan, then turn out onto a rack, remove the parchment and let cool completely.
- Beat the remaining 4 tablespoons butter and the ginger jam in a large bowl with a mixer on medium-high speed until pale, about 1 minute. Gradually beat in the confectioners' sugar until light and fluffy, about 2 minutes.
- Carefully cut the cake in half crosswise with a serrated knife and spread one half with the ginger filling. Top with the other cake layer and cut lengthwise, then crosswise into 6 equal rows, making small cubes. Freeze the cubes until firm, about 1 hour.
- Melt the chocolate and shortening in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), about 5 minutes. Remove the bowl from the pan. Hold each cake square over the bowl on a fork and spoon chocolate over the top until evenly covered. Let the excess drip off, then transfer to a rack set on a baking sheet. Top with crystallized ginger. Let set, about 2 hours at room temperature or 30 minutes in the refrigerator; before completely set, loosen with a spatula.
HONEY GINGERBREAD
Categories Dairy Ginger Dessert Bake Spice Spring Clove Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Butter 8-inch square glass baking dish. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Mix in honey and 1/4 cup minced ginger. Beat in eggs. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Spread batter in prepared dish. Bake until gingerbread begins to pull away from sides of dish and is springy to touch, about 50 minutes. Cool in pan on rack. Serve warm or at room temperature, cut into squares and topped with whipped cream and chopped ginger.
COCONUT SQUARES
These could be called Coconut Chocolate Butterscotch Nutty Bars!
Provided by S. Baker
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
- Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
- Bake 25 to 30 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 26 g, Cholesterol 7.2 mg, Fat 13.1 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 6.1 g, Sodium 77.2 mg, Sugar 21.5 g
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COCONUT HONEY GINGERBREAD SQUARES RECIPES
Whisk first 6 ingredients in medium bowl to blend well; whisk in crystallized ginger. Whisk oil, molasses, and brown sugar in large bowl to blend; whisk in egg and lemon peel. Gradually whisk in dry ingredients, then boiling water. Transfer batter to prepared pan.
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