How bad is getting blood drawn? For me it is like the WORST! I am getting tested for food allergies along with Pia since most allergic children have an allergic parent. One look at Pete’s perfect unwrinkled olive skin and strong, never sick or injured body and it is pretty clear who the allergic parent is going to be. The results will be very, very interesting. In the mean time, I had to get this blood drawn. I have the tiniest little veins and the blood always has to come out of my hand, etc, etc. So I rubbed my hands with numbing cream. Then of course, she took it out of my arm. I had to act like it was no big deal since the kids were watching- but it did not feel good! Then I had to drag the overly tired girls downtown to multiple AT&T stores to get my broken phone fixed. Basically it was a real pleasure.

Gingerbread Bars with Cream Cheese Frosting

So when I got home, I felt that I needed to “reward” myself with a special treat. The special treat consists of one of these Gingerbread Bars and a rather large glass of Bourbon with ice. It hit the spot.

Gingerbread Bars with Cream Cheese Frosting

These are completely out-of control, unbelievably delicious. It is like the soft, chewiness of a brownie, but they are gingerbread flavored. And nothing pares with gingerbread (besides bourbon) like cream cheese frosting.

Gingerbread Bars with Cream Cheese Frosting

I froze tehse after making them and they have slowly and steadily been walking out of the freezer. Between Coco, Pete and I, they are almost gone. These would be awesome to have around for the Holidays, or to bring as dessert on Christmas- and they absolutely do well in the freezer, so feel free to whip them up at any point!

To make these gingerbread bars, this is what you do:

Preheat the oven to 350 degrees and prepare a 9×13 jelly roll pan (a quarter sheet pan with edges) with parchment or a silpat
In the bowl of a standing mixer, cream together the butter and sugar until fluffy. Add the molasses and eggs and combine well.
In a separate bowl combine the dry ingredients and then add them to the batter. Combine well.

Gingerbread Bars with Cream Cheese Frosting

Evenly spread the gingerbread batter into the baking pan.

Gingerbread Bars with Cream Cheese Frosting

Bake the gingerbread bars for 25 minutes and then let them cool.

Gingerbread Bars with Cream Cheese Frosting

When the bars are completely cooled, make the cream cheese frosting.
In the bowl of a standing mixer, whip together the butter, cream cheese, a pinch of salt and powdered sugar until fluffy.

Gingerbread Bars with Cream Cheese Frosting

Spread the frosting over the gingerbread bars and then slice them into bars. (I cut the whole pan into quarters and then lift them out onto a cutting board and cut each quarter into bars).

Gingerbread Bars with Cream Cheese Frosting

Gingerbread Bars with Cream Cheese Frosting

 

Recipe: Gingerbread Bars with Cream Cheese Frosting

makes two dozen small bars

Ingredients

  • 1 1/2 cup butter, softened
  • 2 cup sugar
  • 1/2 cup molasses
  • 2 egg
  • 4 cups flour
  • 4 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon cloves
  • 1 teaspoon salt
  • Cream Cheese Frosting
  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and prepare a 9×13 jelly roll pan (a quarter sheet pan with edges) with parchment or a silpat
  2. In the bowl of a standing mixer, cream together the butter and sugar until fluffy. Add the molasses and eggs and combine well.
  3. In a separate bowl combine the dry ingredients and then add them to the batter. Combine well.
  4. Evenly spread the gingerbread batter into the baking pan. Bake the gingerbread bars for 25 minutes and then let them cool.
  5. When the bars are completely cooled, make the cream cheese frosting.
  6. In the bowl of a standing mixer, whip together the butter, cream cheese, a pinch of salt and powdered sugar until fluffy.
  7. Spread the frosting over the gingerbread bars and then slice them into bars. (I cut the whole pan into quarters and then lift them out onto a cutting board and cut each quarter into bars).

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Print Recipe  

How bad is getting blood drawn? For me it is like the WORST! I am getting tested for food allergies along with Pia since most allergic children have an allergic parent. One look at Pete’s perfect unwrinkled olive skin and strong, never sick or injured body and it is pretty clear who the allergic parent is going to be. The results will be very, very interesting. In the mean time, I had to get this blood drawn. I have the tiniest little veins and the blood always has to come out of my hand, etc, etc. So I rubbed my hands with numbing cream. Then of course, she took it out of my arm. I had to act like it was no big deal since the kids were watching- but it did not feel good! Then I had to drag the overly tired girls downtown to multiple AT&T stores to get my broken phone fixed. Basically it was a real pleasure.

Gingerbread Bars with Cream Cheese Frosting

So when I got home, I felt that I needed to “reward” myself with a special treat. The special treat consists of one of these Gingerbread Bars and a rather large glass of Bourbon with ice. It hit the spot.

Gingerbread Bars with Cream Cheese Frosting

These are completely out-of control, unbelievably delicious. It is like the soft, chewiness of a brownie, but they are gingerbread flavored. And nothing pares with gingerbread (besides bourbon) like cream cheese frosting.

Gingerbread Bars with Cream Cheese Frosting

I froze tehse after making them and they have slowly and steadily been walking out of the freezer. Between Coco, Pete and I, they are almost gone. These would be awesome to have around for the Holidays, or to bring as dessert on Christmas- and they absolutely do well in the freezer, so feel free to whip them up at any point!

To make these gingerbread bars, this is what you do:

Preheat the oven to 350 degrees and prepare a 9×13 jelly roll pan (a quarter sheet pan with edges) with parchment or a silpat
In the bowl of a standing mixer, cream together the butter and sugar until fluffy. Add the molasses and eggs and combine well.
In a separate bowl combine the dry ingredients and then add them to the batter. Combine well.

Gingerbread Bars with Cream Cheese Frosting

Evenly spread the gingerbread batter into the baking pan.

Gingerbread Bars with Cream Cheese Frosting

Bake the gingerbread bars for 25 minutes and then let them cool.

Gingerbread Bars with Cream Cheese Frosting

When the bars are completely cooled, make the cream cheese frosting.
In the bowl of a standing mixer, whip together the butter, cream cheese, a pinch of salt and powdered sugar until fluffy.

Gingerbread Bars with Cream Cheese Frosting

Spread the frosting over the gingerbread bars and then slice them into bars. (I cut the whole pan into quarters and then lift them out onto a cutting board and cut each quarter into bars).

Gingerbread Bars with Cream Cheese Frosting

Gingerbread Bars with Cream Cheese Frosting

 

Recipe: Gingerbread Bars with Cream Cheese Frosting

makes two dozen small bars

Ingredients

  • 1 1/2 cup butter, softened
  • 2 cup sugar
  • 1/2 cup molasses
  • 2 egg
  • 4 cups flour
  • 4 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon cloves
  • 1 teaspoon salt
  • Cream Cheese Frosting
  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • pinch of salt

Instructions

  1. Preheat the oven to 350 degrees and prepare a 9×13 jelly roll pan (a quarter sheet pan with edges) with parchment or a silpat
  2. In the bowl of a standing mixer, cream together the butter and sugar until fluffy. Add the molasses and eggs and combine well.
  3. In a separate bowl combine the dry ingredients and then add them to the batter. Combine well.
  4. Evenly spread the gingerbread batter into the baking pan. Bake the gingerbread bars for 25 minutes and then let them cool.
  5. When the bars are completely cooled, make the cream cheese frosting.
  6. In the bowl of a standing mixer, whip together the butter, cream cheese, a pinch of salt and powdered sugar until fluffy.
  7. Spread the frosting over the gingerbread bars and then slice them into bars. (I cut the whole pan into quarters and then lift them out onto a cutting board and cut each quarter into bars).

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)