Hi! So, this week I sent a bit more than usual to Halas Hall because I knew that I wanted to send them pound cake for sure, knowing that they enjoy that recipe. But I also wanted to send something new and fun for the Holidays. So I found this really great recipe from a blogger by the name of “Shugary Sweets”. She posted it earlier this month and I had been thinking about it ever since. I brought a couple bars in to Bill and Wendy at WGN and Bill approved. That means a lot to me now that I know he makes gingerbread cookies every year! And then yesterday morning, I got a text from my favorite Chicago Bears camera man, Kevin, and he said “Those gingerbread iced squares are da bomb!!!”. I love the feedback. This is what makes me happy. So I am very excited to send you guys to this recipe link because I didn’t even know that I liked gingerbread until I tried these bars! You will love them too… and keep that frosting recipe close by for your Valentine’s day Red Velvet cupcakes coming up in the New Year! I think it is the perfect ratio of butter – sugar – cream cheese. Light and fluffy and perfectly sweet with a tang from the cream cheese. I forgot to get a decent picture of mine, but they looked just like Shugary Sweet’s. When I pulled them out of the oven the middle sank a little bit from the edges, but that is good…when you frost and cut into them they are moist, dense, and chewy. Delicious! I didn’t change a thing to the recipe but here are the few notes I have for you:
- Be sure not to over do it on the Molasses. I use the “Grandma’s Original”. I think they sell a darker variation, but don’t go there. Use the original or you might overpower these bars
- I always use Kraft Philadelphia cream cheese – no matter what!
- I always use salted butter. Just my preference
And I think that’s just about it! These are so simple and quick to make. Please let me know if you have any questions.
Here is the recipe link Gingerbread Cookie Bars
Thank you so much for reading my blog and GO BEARS!!!