Christmas is about two weeks away! Are you ready? I’m not. These Gingerbread Bars weren’t on the traditional list of what needed to be made, but I am sure glad that I took the time to make them. These gingerbread cookie bars are perfectly soft and chewy.
Since gingerbread bars aren’t complete without frosting, I settled on an eggnog cream cheese frosting for these bars. The spices of the eggnog give the frosting a subtle flavor that ties the flavor of the frosting with the flavor of the gingerbread.
This recipe can easily be doubled and takes very little prep work before you can pop them in the oven. Perfect recipe to have on hand for last minute holiday gatherings, because making life less stressful is the theme of this holiday season!
For the Bars
½ C butter, softened
½ C sugar
⅓ C brown sugar
1 tsp vanilla extract
3 tbsp molasses
2 C all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp allspice
½ tsp salt
For the Frosting
4 oz cream cheese, softened
2 tbsp butter, softened
1¼ C powdered sugar
1 tbsp eggnog
Preheat oven to 350. Lightly spray a 9×9 inch baking dish with non-stick cooking spray.
In the bowl of stand mixer or with an electric mixer, cream together butter and sugars. Add in egg, vanilla, and molasses and beat until creamy.
In a separate bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and beat until combined.
Spread batter into prepared baking dish. Bake for 20-25 minutes or until edges start to turn golden brown.
Remove to a wire rack to cool.
While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth.
Spread frosting over cooled bars. Top with sprinkles.
Article originally appeared on a-kitchen-addiction.com
These Rice Krispie Treat pumpkins are ADORABLE! But I need to tell you right out of the gate – if you make them, your hands are going to get messy. Very messy. Before I figured out how to roll them properly I had gooey Rice Krispie treat mixture all over everything. Just picture me standing at the counter, trying to roll a ball, except instead of it turning into a ball, it got stuck on my palms and in between all of my fingers. Grrrr! I hate when that happens!
Don’t worry though, I figured out how to get it not to stick, so I promise you, these aren’t that bad if you follow my directions. But I’ll admit, I was getting really frustrated before I figured it out!
So here’s the trick… Every time I rolled one of the little balls, I had to rub both sides of both of my hands with vegetable oil. A LOT of vegetable oil. I filled a small bowl with about 1/4 cup of vegetable oil, and I pretty much dipped my hands in it and rubbed it all over the fronts and backs of my hands like I’d rub in lotion. My hands weren’t dripping or anything, but they were definitely generously coated. And I had to coat my hands in oil after every single pumpkin. So if you plan to make these yourself, just be prepared with a small bowl of oil.
The full printable recipe is at the end of this post, but here’s what you’ll need:
You’re pretty much making regular Rice Krispie treats, except before you add in the Rice Krispies, add food colouring to the marshmallow and butter mixture.
I think the amount of food colouring you need to use will depend on the type of food colouring you use. I started with only a couple drops of each colour, but the colour wasn’t very good. So I went a little crazy and squeezed in tons of drops. I kind of lost track of how many drops it was, (sorry about that…) but I think it was somewhere around 4 to 6 drops of red and 12 drops of yellow. You’re going to have to experiment.
I recommend starting with the yellow food colouring instead of what I did. Add the yellow, mix it all up, and then add the red, a drop at a time until you get a good orange colour.
Here’s what mine looked like after all the food colouring was mixed in:
Then add the Rice Krispies and stir it all together to combine.
It was just too messy to take pictures of me rolling the balls, but this is where you’ll want your small bowl of cooking oil to coat your hands and keep the balls from sticking to you. After you’ve rolled the balls, set them on parchment paper.
Gently press a Mini Rolo into the top of each pumpkin for the stem while the Rice Krispie treats are still warm. If it gets too hard, use a thick marker, apple corer or some other round object to make a small indent for the chocolate to sit in.
Then for the leaf, gently press a green M&M into the Rice Krispie treats (about half way in so it sticks) right next to the Rolo.
And easy peasy, you have your cute little pumpkins!
I rolled exactly 12 pumpkins from one recipe of Rice Krispie treats. They were fairly large though, so if you want to make more, you can just roll smaller balls.
Rice Krispie Treat Pumpkins
¼ cup butter
1 bag large marshmallows (approximately 40 marshmallows)
6 cups Rice Krispies
Red & Yellow Liquid Food Coloring
¼ cup cooking oil in a small bowl (to keep it from sticking to your hands)
In a large pot, melt the butter over low heat.
Add the marshmallows and stir until completely melted and combined with the butter.
Remove from the heat. Add several drops of yellow food colouring, mix it together, then add red food colouring one drop at a time, mixing as you go. Add red/yellow drops until you reach your desired colour. (I used about 4 drops red and 12 drops yellow). Mix well.
Add the Rice Krispies and stir to combine.
Coat both sides of your hands with a generous amount of cooking oil, and roll the Rice Krispie mixture into small balls. Set on parchment paper. Add oil to your hands after each ball.
While the balls are still warm, gently press a Mini Rolo into the top of each pumpkin for the stem and add a green M&M beside it as the leaf. (Tip: If the pumpkins cool before you’re finished, use the end of a thick marker or apple corer to make a small indent in the top for the chocolate to sit in.)
Allow to cool until firm.
These Rice Krispie Treat Pumpkins are so cute and they’re really easy to make once you get the hang of it. They’d be perfect for Halloween, or even Thanksgiving! You could even take it a step further and draw little jack-o-lantern faces on them with a small tube of black squeezable icing– wouldn’t they be adorable with little faces?! Such a fun little Halloween treat!
An outstanding quiche relies on a few simple elements: a creamy egg custard, buttery homemade crust, and flavorful cheese and vegetables like spinach. This savory spinach and Gruyere quiche doesn’t disappoint. Check your fridge before shopping, since you probably already have most of the ingredients for a spinach quiche at home.
Preheat oven to 350 degrees, with racks set in upper and lower thirds. In a large skillet, heat butter over medium. Add shallots, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted, 2 to 3 minutes.
Transfer spinach mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Divide spinach mixture and cheese between prepared crusts. Place each crust on a separate rimmed baking sheet.
In a large bowl, whisk together eggs, half-and-half, nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Dividing evenly, pour egg mixture into crusts.
Arrange baking sheets on racks, and bake until center of each quiche is just set, 55 to 60 minutes, rotating sheets from top to bottom halfway through. Let quiches stand 15 minutes before serving.
Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.<
Place butter in a 9-in. pie plate. Place in a 425° oven for 4-5 minutes or until melted. Meanwhile, in a large bowl, whisk eggs and milk. In another bowl, combine the flour, sugar and salt. Whisk into egg mixture until blended. Pour into prepared pie plate. Bake for 14-16 minutes or until sides are crisp and golden brown.
Meanwhile, in a small saucepan, combine sugar and cornstarch. Gradually stir in orange juice and liqueur. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat.
Spoon berries over pancake and drizzle with sauce. Dust with confectioners’ sugar if desired. Yield: 4 servings. (Recipe: Taste of Home)
Looking the perfectly refreshing spring or Easter dessert? This Strawberry Cream Cake is perfect, combining cake, cream, and berries, this treat is twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Serves 12/ Prep Time 25 mins / Total Time 1 hour plus chilling
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs plus 2 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1 pound strawberries, hulled and thinly sliced
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Cook’s note: This cake can wait in the refrigerator for up to a day.
This layered cake, courtesy of Southern Living Magazine, is pure heaven for both the taste buds and the eyes. It will make an impressive end to any holiday meal or party!
3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 1/2 cups sour cream
2 teaspoons vanilla extract
2/3 cup crushed hard peppermint candies
Sour Cream Cake Layers:
1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil
White Chocolate Mousse Frosting:
2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract
Garnishes: White chocolate curls, peppermint candies
1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.
3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish, if desired.
Melodie Belcher; Lagrange, Georgia, Southern Living
The sweet-and-tart berries in the creamy custard pop when you take a bite. Makes one 9-inch tart
1 stick unsalted butter, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour
Filling & Topping
1 1/2 cups granulated sugar
1/4 cup water
2 cups cranberries (10 ounces)
2 large eggs
1/2 cup brown sugar
1 1/2 teaspoons all-purpose flour
1/4 cup plus 2 tablespoons half-and-half
1/8 teaspoon pure almond extract
Confectioners’ sugar, for dusting
Lightly sweetened whipped cream, for serving
MAKE THE TART SHELL In a standing mixer fitted with the paddle, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Add the egg yolk, vanilla and salt, scrape down the side of the bowl and beat at low speed until smooth. Gradually add the flour, beating until the dough just forms a ball. Pat the dough into a disk and cover with plastic wrap. Refrigerate the dough for at least 1 hour or overnight.
Roll out the dough between 2 sheets of parchment paper into a 12-inch round. Carefully peel off the top layer of parchment paper and invert the dough onto a 9-inch fluted tart pan with a removable bottom. Peel off the parchment paper and gently press the dough into the pan. Trim the dough flush with the rim. Patch any cracks with the dough trimmings. Lightly prick the bottom with a fork. Refrigerate the tart shell until firm, about 30 minutes, or freeze for 10 minutes.
Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake the tart shell for about 30 minutes, until the rim is lightly golden. Remove the foil and weights and bake the tart shell for about 5 minutes longer, until it is lightly golden all over. Set the tart pan on a baking sheet. Increase the oven temperature to 375°.
MEANWHILE, MAKE THE FILLING In a medium saucepan, combine the granulated sugar with the water and cook over moderately high heat, stirring, until the sugar dissolves. Add the cranberries, cover and cook over moderate heat for 3 minutes, stirring once or twice. Remove the pan from the heat and let the cranberries cool to room temperature. Drain the cranberries well; reserve the cranberry syrup.
In a medium bowl, beat the eggs with the brown sugar and flour. Whisk in the half-and-half and the almond extract. Spread the cranberries in the tart shell. Drizzle 1 tablespoon of the reserved cranberry syrup over the cranberries, then pour in the almond custard.
Bake the tart in the lower third of the oven until a skewer inserted in the center comes out clean, 16 to 18 minutes. Transfer the tart in the pan to a rack to cool completely, at least 2 hours. Dust the tart with confectioners’ sugar. Cut the tart into wedges and serve with whipped cream.
Take the tartness of cranberries, add in a little sweetness and some creamy brie, and you have one amazing Thanksgiving (or Christmas) appetizer! Better yet, it’s amazingly easy to make – something to cherish in the midst of the holiday cooking flurry: Simply prepare the cranberries 1-2 days before, then your elegant appetizer is ready to throw together Thanksgiving afternoon.
Sparkling Cranberry Bites
2 cups fresh cranberries
1 cup good maple syrup
1 cup granulated sugar
Brie of choice
Crackers of choice (*We like Carr’s® Table Water Crackers or Assorted Biscuits for Cheese)
Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight.
Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.
Serve with warm or room temperature brie on crackers. To warm brie, bake in often preheated to 350°, just until melted – about 10-20 minutes depending on size of brie round.