December 14, 2020

Gingerbread Cookie Bars with Cream Cheese Frosting


I never knew I was a Gingerbread fan.  The other day I was at the Dollar Store and there was a Crumbl Cookies next door, so I figured I'd run in and surprise the family with some cookies.  They had a Gingerbread Cookie and I got it.  I figured it would be the least favorite out of all the flavors I picked up, BUT it ended up being THE BEST.  It was seriously SO DANG good and I couldn't get it out of my head all week, so I set out to make a delicious Gingerbread Cookie at home.  

I decided to go with cookie bars instead of cookies, because sometimes it's just so much easier to press all the dough into one pan, rather than make several batches of individually scooped cookies.  

These bars turned out SO SO SO GOOD.  They are soft and chewy and perfectly spiced.  I love the ginger and ground clove aftertaste they leave in your mouth and you can't forget the creamy frosting on top.  It's smooth and rich and the perfect topping for these cookie bars.  

These were a huge hit with my family and will definitely be made each holiday season in my house.  I mean just look at that cookie to frosting ratio . . . how could they not be a hit! 

I'm already gearing up to make another batch tonight.  


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Gingerbread Cookie Bars

(Printable Recipe)

3/4 c. unsalted butter, softened
1 c. light brown sugar, packed
1 large egg
1/4 c. molasses
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt

Preheat oven to 350 degrees.  Line a 9x13-inch baking pan with parchment paper and spray with cooking spray; set aside.  In a large mixing bowl, combine the softened butter and brown sugar and mix until light and fluffy.  Add in the egg and mix until combined.  Add the molasses and vanilla and mix until combined.  Scrape down the sides of the bowl. Add the flour, baking soda, cinnamon, ginger, cloves and salt and mix until just combined.  Press cookie dough evenly into the prepared baking dish.  Bake in preheated oven for 15 minutes.  Remove from oven and allow to cool completely before topping with cream cheese frosting.  

Adapted From: Shugary Sweets


Cream Cheese Frosting
From: Jenn@eatcakefordinner
1/2 c. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 Tbl. vanilla extract
3 c. powdered sugar
sprinkles, for garnish, opt.

In a medium mixing bowl, beat butter and cream cheese until smooth and creamy.  Add in the vanilla and one cup of powdered sugar and mix until combined.  Add remaining powdered sugar, one cup at a time, and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency is reached.  Spread over cooled cookie bars and top with sprinkles, if desired. 





November 14, 2020

Thanksgiving Recipes Roundup

Thanksgiving is just around the corner, so here is an ultimate recipe roundup to help you plan a delicious menu. 

 Some of these aren't your "traditional" Thanksgiving Recipes, but this year has been everything but traditional, so make whatever sounds good to you. 


APPETIZERS

Cream Cheese Stuffed Mini Peppers


Knorr Classic Spinach Dip


My Favorite Cheeseball


3-Ingredient Ranch Dip


MAIN DISH

Oven Roast Turkey Breast


Sweet Basil Rub Chicken


SIDES

Ultimate Slow Cooker Mashed Potatoes


Cheesy Green Chile Mashed Potatoes


Twice Baked Potatoes


Jalapeno Popper Twice Baked Potatoes


Cheesy Broccoli Gratin


Sweet Potato Casserole


Corn Maque Choux


ROLLS AND BUTTER

School Lunch Lady Rolls


No Knead Make-Ahead Honey Butter Rolls


Cloud Like Crescent Rolls


Easy Overnight Dinner Rolls


Rapid Rise Rolls


Garlic Parmesan Butterflake Rolls


Cinnamon Butterflake Rolls


30-Minute Rolls




Coconut Oil Honey "Butter"


Whipped Blackberry Honey Butter


DESSERT

Pumpkin Pie Cake


Chocolate Banana Cream Pie


Yogurt Pie


No-Bake Chocolate Malt Pie


Sweet Potato Cake with Marshmallow Frosting


No-Bake Pumpkin Turtle Pie


Peach Pie Sheet Cake Bars


No-Bake Chocolate Eclair Dessert


Magnolia Bakery's Famous Banana Pudding


Libby's Pumpkin Roll


Banana Cake Roll with Cheesecake Filling


Pecan Bars with Almond Glaze


Paula Deen's Pumpkin Cake with Cinnamon Buttercream


Banana Cream Pie Bars


Ultimate Pecan Pie Bars


Cinnamon Ripple Sweet Potato Bundt Cake


Pumpkin Cupcakes with Nutella Cream Cheese Frosting


I hope you all have a wonderful Thanksgiving. 


November 1, 2020

Baked Cauliflower Ziti {Keto-Friendly}


This delicious Cauliflower Ziti has been on my dinner table at least once or twice a month for this entire year.  If you are wanting to cut back on your carb intake, cutting out pasta is a great way to do that.  But, just because you cut out pasta, doesn't mean you have to miss out on your favorite recipes.  There are some great alternatives to pasta.  For this recipe, I use steamed cauliflower.  It adds the perfect texture to this delicious casserole.

My family loves this recipe.  I love it too, because it's super simple to make and it tastes great leftover.  You can even prepare it ahead of time and keep it in the fridge until you are ready to bake.  

It's creamy, cheesy and super hearty.  Right when you remove it from the oven, it will seem a little watery, but as it cools, it will thicken, so don't worry about that.  The flavor is incredible and it's such a comforting dish and will be perfect to have on hand during these cold Winter months.  

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Baked Cauliflower Ziti {Keto-Friendly}

(Printable Recipe)

1 Lb. ground beef

1/2 a large yellow onion, chopped (about 3/4 cup)

2 cloves garlic, minced

salt and pepper

1 pinch red pepper flakes

2 Tbl. tomato paste

1 tsp. oregano

1 (28 oz.) can crushed tomatoes

1 large head cauliflower, cut into florets, steamed for 5 minutes

3/4 c. Ricotta cheese

2 c. Mozzarella cheese, shredded

1/2 c. Parmesan Cheese, grated

In a large skillet over medium heat, brown the ground beef; season with salt and pepper.  Add the chopped onion and saute until onion is tender.  Add the garlic and saute for 30 more seconds.  Add the red pepper flakes, tomato paste, oregano and the can of crushed tomatoes.  Season with more salt and pepper.  Reduce heat and simmer for 15 minutes.  Stir in the steamed cauliflower (I have a microwave steamer that I use for five minutes).  

In a greased 9x13-inch baking dish, spread out 1/2 of the cauliflower mixture.  Top with 1/2 of the Ricotta, Mozzarella and Parmesan cheese.  Then, top with the remaining cauliflower mixture and then the remaining Ricotta, Mozzarella and Parmesan cheese.  Bake in a 375 degree preheated oven, uncovered, for about 25 minutes.  It should be bubbly and the cheese should be starting to brown.  It might look slightly watery, but it thickens as it cools.  Makes 5-6 servings.  

Slightly adapted from: Simply Stacie



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