Oh my.......I bet these would be good with it!
Gingerbread Bars with Cream Cheese Frosting
1 1/4 cups flour
1 tablespoon ground Ginger
1 teaspoon ground Cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups sugar, divided
1 egg
1/3 cup molasses
3 tablespoons water
1 package (8 ounces) cream cheese, softened
2 teaspoons Vanilla Extract
1. Preheat oven to 350°F. Line 13×9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, ginger, cinnamon, baking soda and salt; set aside.
2. Beat butter and 3/4 cup of the sugar in large bowl with electric mixer until light and fluffy. Beat in egg until well blended. Gradually beat in flour mixture until well mixed. Stir in molasses and water just until blended. Spread evenly in prepared pan.
3. Beat cream cheese in large bowl with electric mixer until smooth. Beat in remaining 1/2 cup sugar and vanilla extract until smooth. Reserve 1/2 cup of the icing; refrigerate remaining icing. Spoon dollops (about 1 teaspoon each) of the reserved icing over batter in pan. With knife or spatula, swirl icing through batter to marbleize.
4. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Lift out of pan using foil. Cool completely on wire rack. Invert and peel off foil. Spread refrigerated icing over bars. Cut into bars. Store in refrigerator.
and check this out! Starbucks coffee cake recipe!
Beth's Starbuck's Coffee Cake
(half recipe)
1 Box Yellow Cake Mix (plus ingredients on back of box)
2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)
PREHEAT oven to 350.
PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.
WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.
CUT into squares and serve.
****Beth doubles the recipe and uses a 8 or 9 inch baking dish in addition to the 9x13 inch dish, feel free to double it to make more if desired. I only had one cake mix, so decided to half it.**** 2 9X13 inch baking dishes would also work fine.
for more delectable treats go check out this blog!
PICKY PALATE
