Category Archives: Not Chocolate

Gingerbread Squares

Gingerbread Squares | Pale YellowMerry Christmas!  I’m about to jump in my Christmas Eve dress and try out some red lipstick for the first time and head over to my cousin’s for dinner.  The cookie trays are finished and the presents are wrapped.  The champagne is being chilled for tomorrow’s mimosas and I’m ready to rock this holiday.  It’s hard to believe Christmas is already upon us.

Gingerbread Squares | Pale YellowLet’s do gingerbread without the men or the houses.  Let’s get back to gingerbread in its simplest form – a flavorful, gingery bread.  That is what we have here.  Tons of flavor in little bites.  There is molasses, ginger, cinnamon, and a little clove for kick.  The squares are soft and chewy, everything you want from a gingerbread.  These are a delightful addition to the holiday tray, a perfect compliment to all the other cookies.  Let the holidays begin!Gingerbread Squares | Pale Yellow

Print the Recipe!

Gingerbread Squares

Adapted from Buns in my Oven

Yield – 48 squares

 

2/3 cup butter, room temperature + extra for greasing

1 3/4 cup brown sugar

1/4 cup molasses

2 eggs

1 tablespoon vanilla

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon cloves

2 cups flour

  1. Preheat the oven to 350 ˚F and grease a 9×13” pan with butter.  Cut a sheet of parchment paper to fit the bottom with overhang on two sides, grease that as well.
  2. In the bowl of a stand mixer with a paddle attachment, beat the butter, brown sugar, and molasses until light and fluffy.  Beat in the eggs one at a time.
  3. Add the vanilla, salt, soda, powder, ginger, cinnamon, and cloves until well incorporated, about 2 minutes.  Scrape down the bowl.
  4. Add the flour and mix on low until just combined.
  5. Pour the batter into the prepared pan and spread evenly.  Bake for 30 minutes or until a toothpick inserted comes out clean.
  6. Let cool completely before cutting.Gingerbread Squares | Pale Yellow
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Pumpkin Spice Blondie Bites

Pumpkin Spice Blondie Bites | Pale YellowAfter a quick trip to Michigan for Thanksgiving I came back to New York to finish my school work.  Instead I’ve spent most of time watching a new show, Reign.  I’m totally hooked and have plowed through the first season and am catching up on the second.  Love a good period piece with love triangles and a bit a scandal.  Plus, Torrance Coombs is dreamy, completely dreamy.

Pumpkin Spice Blondie Bites | Pale YellowSomehow, for better or worse, both of my final papers are complete and turned in.  It feels like a million pounds have been lifted and I’m free to do all the things I’ve put off for the past six months.  Maybe the closet will get cleaned out and I can get to posting at a more regular pace.  And best of all I have time to start baking for the holidays.

Pumpkin Spice Blondie Bites | Pale YellowSince it is December, it should be time for gingerbread and peppermint and sugar and spice and everything nice, but I still have a few more pumpkin recipes to share.  Sorry I’m not sorry.  This maybe perfect timing considering you could probably find some discount pumpkin spice Hershey kisses in a fall endcap somewhere put aside for all the Christmas goods.

Pumpkin Spice Blondie Bites | Pale YellowIf you find the kisses, buy them!  If not, save this recipe for next year because it is full of everything that is wonderful in this world.  Brown butter, spice, pumpkin, and chewiness.  The blondie part is amazing and the pumpkin spice kiss adds more moisture and flavor.  A little bit of fresh nutmeg makes this a perfect cookie/blondie/treat.  Pumpkin spice forever!Pumpkin Spice Blondie Bites | Pale Yellow

Print the Recipe!

Pumpkin Spice Blondie Bites

Adapted from Brown Butter Blondies with Chocolate, Walnuts, and Toffee Bits

Yield – 24-48 bites

 

14 tablespoons unsalted butter

1 1/3 cups packed brown sugar

1/3 cup sugar

2 eggs

2 teaspoons vanilla

1 teaspoons baking powder

1 teaspoons salt

1 1/3 cups + 1 tablespoon flour

36 Hershey’s Pumpkin Spice Kisses

  1. Add the butter to small saucepan to melt and brown.  Remove when the butter has lost all of its yellow tones and there are dark brown bits at the bottom.  Move the butter to a large mixing bowl to cool.  Be sure to scrape the brown bits into the bowl.
  2. Preheat the oven to 350 ˚F generously grease mini muffin pans or use mini liners.  I would go with the liners!
  3. Add the sugars to the cooled and browned butter.  Mix until all the sugar is moistened.  Stir in the eggs and vanilla, mix for several minutes until light and fluffy.
  4. Stir in the baking powder and salt until completely mixed in.  Add the flour and mix until just combined.
  5. Unwrap all the kisses.
  6. Here is the real deal, I have two different sized mini muffin tins.  For the bigger one I used a two-tablespoon scoop and the for the smaller one a one-tablespoon scoop.  You want the ball of dough to almost reach the top.  Use your best judgement!
  7. Bake for 12-15 minutes or until the tops begin to brown and are just set.  Remove from the oven and place a kiss on top.  Let cool completely in the pan until the kiss rehardens.
  8. Remove from the pan and store in air-tight container.Pumpkin Spice Blondie Bites | Pale Yellow

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