Triple Ginger Bars Recipes

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

TRIPLE-GINGER SQUARES

Steps:

• Position a rack in the center of oven. Preheat oven to 350°F. Butter and line the bottom of a 13x9x2-inch baking pan with parchment or waxed paper. Butter the paper; set aside.
• In a medium bowl, combine the flour, baking powder, ground ginger, fresh ginger, black pepper, and salt; set aside. In a large mixing bowl, combine the butter and granulated sugar. Beat with electric mixer on medium speed about 2 minutes,until light and fluffy. With mixer on low, beat in honey and molasses until well incorporated. Beat in eggs. On low speed and making three additions, beat flour mixture into sugar mixture, alternating with milk, until combined. Transfer batter to prepared baking pan. Bake on center rack 33 to 35 minutes, until a toothpick inserted into center of cake comes out clean. Remove from oven; cool on wire rack 5 minutes. Invert cake onto wire rack; remove paper. Invert again onto a second rack set over waxed paper.
• Meanwhile, prepare glaze. Sift confectioners' sugar through a wire mesh sieve into a medium bowl; set aside. In a small saucepan, over medium heat, combine the cream, butter, and molasses; stir until butter is melted. Pour cream mixture into sugar; stir until smooth. Pour glaze over hot cake and, working quickly, spread evenly with a spatula to cover top. Let stand at least 4 hours.
• To neatly cut squares, place a ruler alongside one long side of cake. Beginning 1/16-inch from one narrow edge of cake, use the tip of a sharp knife to score the glaze in 2-inch segments. Reposition ruler on remaining sides of cake to mark 24 two-inches squares. Then, using a serrated knife, dipped in hot water and wiped dry between slicing, cut through at the score lines. Crisscross two strips on ginger on each square.

TRIPLE-GINGER BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, butter and eggs with spoon until well blended. Stir in remaining ingredients except sugar. Spread batter evenly in pan. Sprinkle with sugar.
• Bake 18 to 23 minutes or until edges are very light golden brown. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows. Store loosely covered.

TRIPLE GINGER COOKIES

Steps:

• In medium bowl, whisk the flour, baking soda, spices, salt and chopped candied ginger. (Use your fingers, if necessary, to un-clump the candied ginger.)
• In a large bowl cream the butter and sugar until fluffy. Beat in egg then molasses and fresh ginger.
• Add dry ingredients to wet and stir to combine. Chill for 30 min (or overnight).
• Preheat oven to 350 F. Line baking sheets with parchment paper.
• Roll dough into tablespoon sized balls and roll each ball in sugar.
• Place 2" apart on the baking sheet and bake for about 12 minutes or until puffed and cracked on top.
• Cool on the pan for a few minutes then remove to a wire rack.

GINGERBREAD BARS

Steps:

• Preheat oven to 350°F/175°C. Line a 9×9-inch pan with parchment paper, leaving enough overhang on the sides for lifting the bars out of the pan after baking.
• In a medium bowl, sift together flour, ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
• In a mixer bowl fitted with the paddle attachment, beat butter and sugar on medium speed for 3-4 minutes, until fluffy. Add molasses, egg, and vanilla, and beat until combined. Add flour mixture and mix just until combined.
• Spread dough evenly into prepared pan and smooth the top. Bake for 18-22 minutes, until the top is slightly firm to touch, and a toothpick inserted into centre comes out with a few moist crumbs, not clean. Overbaking will make the bars dry. Allow to cool completely in pan.
• To make the glaze: In a small bowl, combine powdered sugar, 1 tablespoon milk, and vanilla extract, and whisk until smooth. Add more milk as necessary until you get a thick yet pourable consistency. Drizzle over the bars using a spoon or a piping bag. Allow glaze to set, 15-30 minutes. For easy cutting, you can place it in the fridge for 2 hours until firm. Lift out of the pan and cut into squares. Serve at room temperature.
• Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

TRIPLE GOOD BARS

Steps:

• In medium saucepan combine first four ingredients.
• Cook over medium heat, stirring constantly; just until mix starts to bubble.
• Remove from heat.
• Cool slightly; set aside.
• Beat margarine, sugar& vanilla until smooth.
• Stir in remaining ingredients.
• Spread half of the oat mixture into bottom of a greased 9x13 pan and press firmly.
• Spread raisin mixture over surface within 1/4 inch of sides.
• Crumble remaining half of oat mixture over top; pat lightly.
• Bake 25 to 30 minutes at 375°F degrees or until golden brown.

TRIPLE GINGER MOLASSES COOKIES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium-low speed until blended. Increase speed to medium and continue mixing until light and fluffy, 3-4 minutes. Scrape down sides of bowl with a spatula. Add egg and mix until fully incorporated.
• Add molasses and mix until blended. Add fresh ginger, ground spices, baking soda and salt, and mix on low speed until completely blended in. Scrape down sides of bowl with spatula. Add the flour and mix on low speed just until a few streaks of flour remain.
• Remove mixing bowl from stand mixer and add crystallized ginger (if using). Use your spatula to fold in the last bits of flour and to distribute the crystallized ginger throughout the dough. Do not overmix.
• Using a cookie scoop or a spoon, scoop the dough into 1 1/2 tbsp balls (approximately the size of a standard sized store-bought marshmallow) and place dough in tight rows onto a parchment covered baking sheet. Place dough balls in the fridge for at least 30 minutes to firm up, but preferrably overnight (cover with a cloth or with plastic wrap to keep from drying out).
• Directly prior to baking, position oven rack in center of oven and preheat to 350°F (177°C, Gas Mark 4). Place a piece of parchment on a standard half sheet baking pan. Roll the dough balls in granulated sugar, covering thoroughly. Store sugar-coated dough balls in fridge until ready to bake to keep dough chilled. Evenly space 8 balls of sugar-covered dough onto the parchment lined sheet. (I do two rows of 3, plus 2 in the center).
• Bake each sheet for 13 minutes. This will result in a cookie that is chewy, still moist, and slowly bends rather than snaps. If you prefer a crisper, crunchier cookie, increase baking time by a minute or two. Remove from oven and let cool on pan for one minute.
• After one minute, carefully transfer cookies to a cooling rack. Cookies last over a week in an airtight container on the counter (we ate them all in that time; I'm sure they'd last longer) or for months sealed well and placed in the freezer.

TRIPLE GINGER CRANBERRY BISCOTTI

Steps:

• In a small bowl combine the 4 eggs, olive oil, fresh ginger and brandy, set aside. In a mixing bowl combine flour, corn meal, 1 1/2 cups of the sugar, baking powder, 1 tablespoon of the ground ginger and salt. Mix the dry ingredients for 30 seconds to combine.
• Add the egg mixture to the dry ingredients and mix until almost combined. Toss together the cranberries and the crystallized ginger. Add the cranberry mixture to the dough and mix until almost combined. Turn the dough out onto a lightly floured surface and knead together.
• Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper.
• Split the dough into 2 equal portions. Roll each piece of dough to a log 13" long x 2" wide. Set the logs onto the sheet pan, leaving at least 3" between them. Combine the last 1/4 cup of granulated sugar with the remaining teaspoon of ground ginger. Brush each log with egg wash and sprinkle with the ginger sugar.
• Bake until the logs are golden brown and feel firm when pressed in the middle, about 35 minutes. Cool completely on a wire rack. Do not turn off the oven.
• Use a serrated knife to cut each log into 1/2" slices on a slight diagonal. Lay the cookies flat on the sheet pans and bake 10-15 minutes until toasty and golden brown (see note). Cool on a wire rack.
• Store in a cookie jar for up to 2 weeks.