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Thread: Gingerbread Bars with Citrus "Cream Cheese" Frosting

  1. #1
    violet's Avatar
    Join Date
    Nov 2004
    Chicago, IL

    Thumbs up Gingerbread Bars with Citrus "Cream Cheese" Frosting

    This is just in time for the holidays. I made it tonight and it's delicious!

    Adapted from
    - and improved upon by me!

    NOTE: You can make this recipe as is in an 8x8 inch pan or double it and make it in a 13x9 inch pan. I made it in the bigger pan and it makes about 20 servings, depending on how you cut it.
    Also, the recipe is for lemon ingredients, but I only had orange on hand. I prefer ginger with orange anyway, and it was very good. That's why I'm calling it "citrus" frosting cause it can go either way.

    3/4 cup magerine, softened (I used Earth Balance)
    3/4 cup sugar
    1 egg replacer or two tablespoons mashed silken tofu
    1 tablespoon ground or fresh ginger
    1 teaspoon ground cinnamon
    1/2 teaspoon cloves
    pinch each of cardamom and nutmeg powders (optional)
    zest of 1/4 orange or 1/2 lemon
    1 1/4 cups all-purpose flour
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup molasses
    3 tablespoons water
    1 cup raisins

    Citrus Cream Cheese Icing
    8 ounces Tofutti cream cheese, softened
    1/2 cup sugar
    2 tablespoons lemon or orange juice
    1 teaspoon lemon or orange extract

    1. Spray an 8x8-inch baking pan* (see note above) with non-stick cooking spray. Preheat oven to 350F.

    2. Cream margerine in large mixer bowl. Beat in 3/4 cup sugar, egg replacer, ginger, cloves, cinnamon, nutmeg, cardamom and citrus zest.

    3. Combine flour, baking soda, and salt in a small bowl. Add to margerine mixture and mix well. Stir in molasses and water; mix until just blended. Spread in prepared pan.

    4. Beat cream cheese in a large mixer bowl until smooth. Stir in sugar, citrus juice and citrus extract; beat until smooth. Using 1/2 cup icing, spoon dollops (about 1 teaspoon each) over batter in pan. With a knife, swirl icing through ginger base with 3 to 4 large strokes in each direction to marbelize. Refrigerate remaining icing.

    5. Bake 28-30 minutes or until batter begins to pull away from edges. Cool completely. Spread icing over bars. Cut using a sharp knife. Store in refrigerator.

  2. #2
    cedartree cedarblue's Avatar
    Join Date
    Apr 2004


    mmmm sounds lovely

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