Gingerbread Squares Recipes

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FRESH GINGERBREAD SQUARES



Fresh Gingerbread Squares image

Few things are cozier than a piece of warm gingerbread on a brisk, cold night. Teff flour is a soft, almost-fluffy whole-grain flour with an intense nuttiness that makes it excellent for baking. But the beauty of fresh gingerbread is finding the perfect texture-delicate yet dense-so we add in a bit of hearty whole-wheat flour to give this treat a heftier, more winter-worthy base. The stout beer adds a pleasantly earthy bitterness that perfectly complements the molasses, fresh ginger, and cinnamon; any frothy leftovers will pair nicely with a still-warm baked square. If you don't have any stout on hand, simply use 1⁄4 cup additional buttermilk instead. We cut sugar by a third, allowing the warm spices and nutty flours to consume the palate. Freshly grated gingerroot makes this cake sing at opera-level status.

Provided by Sidney Fry, MS, RD

Time 1h20m

Yield Serves 12 (serving size: 1 square)

Number Of Ingredients 14

4 ounces whole-wheat flour (about 1 cup)
2.38 ounces teff flour (about 1/2 cup)
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup low-fat buttermilk
1/2 cup molasses
1/3 cup canola oil
1/4 cup oatmeal stout beer (such as Samuel Smith)
1/4 cup granulated sugar
2 tablespoons grated peeled fresh ginger
1 large egg
Cooking spray
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Whisk together flours, cinnamon, baking soda, and salt in a large bowl. Whisk together buttermilk, molasses, oil, beer, granulated sugar, ginger, and egg in a medium bowl; add to flour mixture, whisking just until blended.
  • Pour batter into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 45 minutes in pan on a wire rack. Sprinkle gingerbread with powdered sugar; cut into 12 squares.

Nutrition Facts : Calories 178, Carbohydrate 27 g, Cholesterol 16 mg, Fat 7.2 g, Fiber 2 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 130 mg, Sugar 15 g

EASY GINGERBREAD BARS



Easy Gingerbread Bars image

Gingerbread recipe that you can simply cut into a variety of creative shapes.

Provided by Land O'Lakes

Categories     Bar     Dessert

Yield 48 bars

Number Of Ingredients 9

1 1/4 cups sugar
1 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
3 tablespoons molasses
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
3 tablespoons decorator sugar or granulated sugar

Steps:

  • Heat oven to 350°F.
  • Combine sugar, butter, egg and molasses in bowl. Beat at medium speed until creamy. Add flour, baking soda, cinnamon and ginger; beat at low speed until well mixed.
  • Press dough into ungreased 15x10x1-inch baking pan. Sprinkle with decorator sugar. Bake 16-20 minutes or until lightly browned around edges. Cool completely. Cut into desired shapes with cookie cutter or cut into bars.

Nutrition Facts : Calories 90 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 60 milligrams, Carbohydrate 13 grams, Fiber 0 grams, Sugar grams, Protein

GINGERBREAD SQUARES WITH CREAM CHEESE FROSTING



Gingerbread Squares with Cream Cheese Frosting image

Provided by Kelsey Nixon

Categories     dessert

Time 1h

Yield 24 squares

Number Of Ingredients 18

1 stick (1/2 cup) unsalted butter, melted and cooled, plus softened, for greasing pan
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup molasses
1/2 cup sour cream
2 large eggs
Cream Cheese Frosting, recipe follows
Two 8-ounce packages cream cheese, at room temperature
1 stick (1/2 cup) unsalted butter, softened
1/2 teaspoon vanilla extract
Pinch salt
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish. Line the dish with parchment paper, letting paper hang over the sides of the dish for easy removal of the brownies.
  • In a medium bowl, whisk together the flour, cocoa powder, ginger, baking soda, cinnamon, allspice and nutmeg. In a large bowl, whisk together the brown sugar, melted butter, molasses, sour cream and eggs. Slowly stir in the flour mixture a little at a time, stirring just until no lumps or streaks remain. Pour the batter into the prepared baking dish.
  • Bake until a toothpick inserted into the center of the gingerbread comes out clean, 30 to 35 minutes. Allow the gingerbread to cool in the pan 5 to 10 minutes, then remove by lifting both sides of the parchment paper. Place on a wire rack to cool completely.
  • Once cool, spread with the Cream Cheese Frosting. Store in an airtight container for up 5 days. Cut into squares and serve, or give as gifts.
  • In the bowl of an electric mixer, combine the cream cheese and butter and beat until light and fluffy. Beat in the vanilla and salt. Beat in the confectioners' sugar a little at a time, beating until fully incorporated. Use immediately, or refrigerate up to 5 days.

CHOCOLATE GINGERBREAD SQUARES



Chocolate Gingerbread Squares image

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield About 36 squares

Number Of Ingredients 13

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pan
1 cup all-purpose flour, plus more for the pan
2 tablespoons unsweetened Dutch-process cocoa powder
2 teaspoons gingerbread spice
1/2 teaspoon salt
1 cup packed dark brown sugar
1 large egg, plus 2 egg yolks
1/2 cup water
4 teaspoons ginger jam
1/2 cup confectioners' sugar
12 ounces semisweet chocolate, chopped
1/4 cup vegetable shortening
Chopped crystallized ginger, for topping

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.

MOLASSES-AND-BUTTERMILK GINGERBREAD SQUARES



Molasses-and-Buttermilk Gingerbread Squares image

Categories     Milk/Cream     Ginger     Dessert     Bake     Winter     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 12

Nonstick vegetable oil spray
1 1/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/2 cup mild-flavored (light) molasses
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup buttermilk
1 large egg
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 325°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Sift all purpose flour, ground cinnamon, ground ginger, baking soda and ground nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Pour batter into prepared baking pan.
  • Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Sift powdered sugar over cake. Cut cake into 16 squares.

GINGERBREAD COOKIE BARS



Gingerbread Cookie Bars image

These easy gingerbread cookie bars start with sugar cookie mix, molasses and a medley of spices, and are finished with a delicious homemade cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 24

Number Of Ingredients 14

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter, softened
2 eggs
3 tablespoons mild-flavor (light) molasses
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
6 oz cream cheese, softened (from 8-oz package)
1/3 cup butter, softened
3/4 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In medium bowl, mix Gingerbread Bar ingredients until mixed well. Spread evenly in pan (mixture will be thick). Bake 20 to 23 minutes or until set and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  • In large bowl, beat cream cheese and 1/3 cup softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until frosting is smooth and spreadable.
  • Spread frosting on top of cooled bars; sprinkle with 1/4 teaspoon cinnamon. Refrigerate 1 hour before serving. To serve, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 240, Carbohydrate 33 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 24 g, TransFat 0 g

GINGERBREAD SQUARES (GLUTEN FREE)



Gingerbread Squares (Gluten Free) image

Need to have gingerbread? Must be gluten free? Not a problem! Smells heavenly.. won't last long, even if family can handle wheat products. This recipe was adapted from one which contained wheat flour..

Provided by zargarita

Categories     Bar Cookie

Time 50m

Yield 12 bars, 6 serving(s)

Number Of Ingredients 12

1/3 cup corn oil
1/3 cup white sugar
1 egg
3/4 cup sour milk
2/3 cup molasses
1 cup gluten-free flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 dash ground cloves
1/2 teaspoon salt
3 teaspoons baking powder
1/4 cup powdered milk

Steps:

  • Combine DRY ingredients with the WET ones. Whisk until moist and no large lumps are visible.
  • Options: Chopped candied ginger (about 1/4 c.).
  • White raisins soaked in rum (about 1/2 c.)
  • Plain yogurt or sour cream can substitute for sour milk.
  • If using candied ginger and raisins, stir into batter now.
  • Pour into prepared square pan (grease & flour it).
  • Bake in pre-heated 350deg. oven for about 45 minute.
  • * Check at 30 minute interval.
  • Cool in pan on wire rack; can be served warm, cold. doesn't matter!
  • Enjoy!

Nutrition Facts : Calories 319.9, Fat 15.4, SaturatedFat 3.3, Cholesterol 43.5, Sodium 433.2, Carbohydrate 43.9, Fiber 0.3, Sugar 35.6, Protein 3.5

GINGERBREAD SQUARES WITH HONEY-MASCARPONE CREAM



Gingerbread Squares with Honey-Mascarpone Cream image

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

Topping
1 8-ounce package mascarpone cheese *
2 tablespoons honey
1 tablespoon fresh lemon juice
Cake
1 1/4 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
1/2 cup vegetable oil
1/2 cup mild-flavored (light) molasses
1/2 cup (packed) dark brown sugar
1 large egg
1 1/2 teaspoons grated lemon peel
1/2 cup boiling water
Powdered sugar

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.

GINGERBREAD CHEESECAKE BARS



Gingerbread Cheesecake Bars image

These cheesecake bars are packed full of gingerbread flavor that gingerbread lovers won't be able to get enough of.

Provided by My Hot Southern Mess

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 4h50m

Yield 24

Number Of Ingredients 21

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
¼ cup molasses
1 tablespoon water
2 (8 ounce) packages cream cheese
½ cup powdered sugar
½ cup brown sugar
6 tablespoons molasses
2 teaspoons ground ginger
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 cups whipped topping
2 tablespoons whipped topping, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift together flour, ginger, baking soda, cinnamon, cloves, and salt for the cookie base in a bowl.
  • Cream margarine and white sugar in a large bowl with an electric mixer until light and fluffy. Add egg and beat until well combined. Stir in molasses and water. Gradually stir flour mixture into the molasses mixture. Transfer dough to a 9x13-inch pan, patting it down so it covers the entire bottom of the pan.
  • Bake in the preheated oven until lightly browned, 25 to 30 minutes. Allow to cool completely.
  • Beat cream cheese, powdered sugar, and brown sugar for the filling in a large bowl with an electric mixer until smooth. Add molasses, ginger, cinnamon, nutmeg, and cloves and stir, scraping down the sides of the bowl, until mixture is smooth. Fold in 3 cups whipped topping until well combined. Spread filling into the cooled cookie base. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
  • Garnish with remaining whipped topping before serving.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 31.2 g, Cholesterol 34.2 mg, Fat 14.2 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 215.2 mg, Sugar 19.3 g

CHOCOLATE GINGERBREAD BARS



Chocolate Gingerbread Bars image

The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 12

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
  • In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.

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From laughingspatula.com


GINGERBREAD SQUARES RECIPE - WEBETUTORIAL
Gingerbread squares is the best recipe for foodies. It will take approx 40 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make gingerbread squares at your home.. The ingredients or substance mixture for gingerbread squares recipe that are useful to cook such type of recipes are:
From webetutorial.com


CHEWY GINGERBREAD BARS – JAMIE COOKS IT UP
2011-12-08 In a separate bowl toss together all of the dry ingredients. 4. Pour the dry ingredients into the mixer and beat, just until combined. 5. Spray a 9×9 pan with cooking spray and press the dough into it. 6. Bake at 350 for 15-20 minutes, do not …
From jamiecooksitup.net


GINGERBREAD SQUARES – CUPCAKES AND COUSCOUS
2020-12-21 For the gingerbread: 150g butter, softened; 250g molasses sugar; 100g molasses; 2 large eggs; 300g flour; 10ml (2 tsp) ground ginger; 5ml (1 tsp) ground cinnamon
From cupcakesandcouscous.com


GINGERBREAD BARS - CRUNCHY CREAMY SWEET
2019-11-30 In a large mixing bowl, beat butter for 30 seconds with electric mixer. Add sugar and beat for 3 minutes, until light and fluffy. Add egg and molasses and beat on medium low speed just until combined. In a medium mixing bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt.
From crunchycreamysweet.com


ICED GINGERBREAD | BAKING RECIPES | GOODTO
2021-12-20 Method. Preheat the oven to 190°C/375°F/Gas 5. Tip the butter into a bowl and add the sugar, flour, syrup, ginger and eggs, and beat the mixture until smooth. Spoon the mixture into the lined tin. Bake in the centre of the oven for 30-40 mins, or until just firm to the touch in the centre. Remove tin from the oven and leave to cool for 10 mins.
From goodto.com


GINGERBREAD PUMPKIN BARS | RUNNING WITH SPOONS
2013-11-25 Instructions. Preheat oven to 350ºF and line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside. Make the crust. In a large mixing bowl, combine oat …
From runningwithspoons.com


EASY GINGERBREAD BARS - MOORE OR LESS COOKING
2022-05-16 Line a square 8x8 or 9x9 inch pan with parchment and spray lightly with nonstick. 5. Spread batter in the pan, and bake at 350 for 20-25 minutes, and let cool. 6. While cooling, beat together cream cheese, butter, powdered sugar, and milk until. blended. Spread over gingerbread, cut them into squares, and serve.
From mooreorlesscooking.com


APPLE-GINGERBREAD SQUARES RECIPE | MYRECIPES
Recipes; Apple-Gingerbread Squares; Apple-Gingerbread Squares. Rating: Unrated. Be the first to rate & review! Serve a dense, homemade slice of gingerbread topped with rich ginger-molasses whipped cream. The crystallized ginger keeps the cake extra moist. Recipe by Southern Living December 2003 Pin Print More. Facebook Tweet Email Send Text Message. …
From myrecipes.com


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