I even finished wrapping all the presents that I bought. They are now neatly tucked under the tree and I can now work on picking up those stocking stuffers. I always am picking stuff up for the stockings up until the last minute. I already know what I want to get so hopefully I can finish that on tomorrow.
Now my next plan of attack is baking Christmas goodies. Last year at this time I had already baked several treats, but this year I'm not doing so well. I have made Reindeer Mix a couple of times though, but I'm not sure if that counts as a Christmas goodie, although my family may disagree.
I did bake these awesome gingerbread bars this week. I decided about an hour before bedtime that I was going to whip these up. They do not take long to mix up and the baking time is very minimal. They turned out great. They actually taste like gingerbread and are chewy and taste delicious with a glass of milk. The only thing that I would do different is I would half the recipe for the frosting. I just don't like it so sweet. My husband who does have a sweet too agrees with me (which is odd) which is something I did not expect him to say.
Nevertheless, these are still good bars and I know I will be making them again real soon.
1/2 Cup butter, melted
3/4 Cup sugar
1/4 Cup brown sugar
1/2 teaspoon vanilla
1/3 Cup molasses
2 teaspoon baking soda
2 Cup flour
1 Tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt
Cream Cheese Frosting (this recipe is halved from the original)
4 ounces of cream cheese, softened
2 Tablespoons of butter, softened
1 1/2 Cups powdered sugar
1/2 teaspoon vanilla
Preheat the oven to 350 degrees and grease a 9x13 pan.
In a large bowl combine melted butter, sugar, brown sugar, vanilla and molasses. Add the egg and mix well. In a medium bowl mix baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt. Slowly add the flour mixture to the wet ingredients and mix well. Spread dough in 9x13 pan. Bake at 350 degrees for 15-20 minutes. Let bars cool.
Blend cream cheese and butter together. Add powdered sugar and vanilla and mix until creamy. Spread on cooled bars. I store my bars in the refrigerator.
Recipe from Chef in training